Name: Char-grilled mackerel with plum glaze and shiso salt
Ingredients: 320 gm blood plum jam (1 cup); 1 tbsp Chinese black vinegar; 1 tsp brown sugar; 1 tsp light soy sauce; 2 large blue mackerel fillets (about 260gm each), cut diagonally into bite-sized pieces; 30 ml vegetable oil; Shiso salt; 50 gm purple shiso leaves; 50 gm sea salt flakes

“Cooking fish, although quick and simple, can be fraught. If overcooked it’s dry and mealy; oily fish such as mackerel are better just undercooked and indeed make a fine sashimi,” says Luke Burgess. “Shiso leaves can be found at Japanese grocers or could be swapped for another herb, such as parsley or rosemary.”

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Styling by Emma Knowles