This classic combination of mackerel with rhubarb works well, as the earthy sharp flavour of the relish cuts through the rich oiliness of the fish.
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Here's how you do it
To make the rhubarb relish put the vinegar, water, sugar, star anise and peppercorns into a pan. Bring up to the boil then simmer for 10 minutes.
Chop the rhubarb into inch size pieces and add to the pan after the 10 minutes of simmering. Simmer for a further 4 minutes, so that the rhubarb is soft but still in whole pieces.
Season the mackerel fillets with salt and pepper. Add a glug of olive oil to a frying pan and bring to a high heat. Fry the mackerel fillets, skin side down for 4 minutes. Use the back of a tablespoon to keep the fillets flat as they cook. Turn the fillets over and cook for 1 more minute, adding the butter to the pan.
Season the rhubarb relish with salt, pepper and lemon juice. Serve alongside the mackerel fillets.