Instructions:

1. Again, I used the air fryer, which is really, a very compact controllable fan oven, to roast the rhubarb. A bit of brown sugar on bits of rhubarb sliced into 4cm by 1cm stalks. You want the rhubarb tender but not burnt, the sugar melting.

2. Coat the mackerel in seasoned flour, then fry in butter and olive oil (50-50 is good) skin side down first until you can see it’s basically cooked through, then seal on the fleshy side.

3. Flake some peeled fresh ginger finely and add to the mackerel at the last minute.

4. Tatties? Well. Boil them. And butter them.

5. Serve the mackerel with the ginger flakes and oil/butter mix from cooking.