First make cucumber ketchup. Put 1 cucumber, 1/2 small onion, a tiny piece of peeled ginger, 1 peeled clove of garlic, 1/2 tsp Dyon musterd, 40ml sherry vinegar and 1 tbsp sugar in a blender, puree until smooth, then pour into a large saucepan and bring to a simmer. When the mix starts to bubble, turn down the heat to medium-low and cook, stirring occasionally, for 35-40 minutes, until reduced by a third.
Meanwhile, bring a pan of salted water to a boil, then simmer 60g pearl barley according to the packet instructions (up to 50 minutes), until tender. While the barley is cooking, toast 15g sunflower seeds in a dry pan until lightly browned, then tip into a small bowl.
Boil 40g samphire for 3 mins and a handful of mini asparagus for 1 min.
Once the pearl barley is cooked, drain and empty into a separate bowl, dress with the olive oil and lemon juice, and season.
Heat the grill to its highest setting. Season 2 mackerel fillets and rub all over with a little oil. Grill for three to four minutes on one side, then turn over and grill for a few minutes more on the other side, until a skewer slides easily into the thickest part of the fish with no resistance.
Toss the barley with 35g rucola, the samphire, the mini asparagus, 1 quartered, cored and sliced apple and a 10g mix of mint, chervil, parsley and dill, setting aside some of the herb mix to garnish, and pile on to plates.
Serve as shown, with the cucumber ketchup on the side. Scatter with the sunflower seeds.
(Here Thomasina Miers' original recipe)
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