Briefly dip the base of each into a bowl of boiled ... Spoon the remaining reserved rhubarb, and the juices, around the edge of each of the four serving plates. (Reheat the roasted rhubarb if ...

Dip the skin side of each mackerel fillet into ... and scatter over the rosemary. Add the roasted rhubarb to the side of the pan to heat through and add the capers for a little vinegary flavour.