MACKEREL AND TUNISIAN SPICE RUB

1) Fillet the mackerel if bought whole.

2) Dry fry all the spices/seeds in a frying pan for a few minutes. Leave to cool.

3) Using a pestle and mortar grind the spices to a powder.

4) Rub the mackerel fillets with the spice powder.

5) When ready, pan fry the mackerel fillets in a little rapeseed oil.

6) Lift out the mackerel on to a plate.

RHUBARB SAUCE

1) Add water to pan with the sugar. Bring to the boil stirring continuously. When the sugar is dissolved, simmer until reduced to a syrup consistency.

2) Wash and trim the rhubarb.

3) Use 1 stick to make the batons - 5cm long and 5mm thick.

4) Poach the sticks in the syrup until soft but not mushy. Leave to cool.

5) Take out the rhubarb and put on a plate and pour away half the syrup.

6) Add the rest of the rhubarb to the syrup and cook until soft.

7) Puree with a stick blender or mash with a fork.

8) Heat the puree and add the fish stock. Slowly whisk in the butter.

9) Add a few drops of vanilla essence.

TO SERVE

Serve the mackerel with the poached rhubarb sticks, sauce, local new potatoes and asparagus tied up with steamed spring onions.