Tom Kerridge served up flash fried mackerel with chicory and caesar dressing on Sunday Brunch.

The ingredients are: 2–3 tbsp olive oil, for cooking, 4 mackerel fillets, 1 large chicory bulb, halved lengthways, knob of butter and juice of 1 lemon.

For the salad: 1 radicchio, finely shredded, 1 tbsp pine nuts, toasted until golden in a dry frying pan, 1 tbsp chopped tarragon and finely grated zest of 1/2 orange.

For the Caesar dressing: 1 free-range egg yolk, 3 anchovy fillets in oil, drained, 1 garlic clove, grated, 1?2 tsp Dijon mustard, 1?2 tbsp white wine vinegar, 150ml fridge-cold vegetable oil, 45g Parmesan cheese, freshly grated, ?1 tbsp lemon juice and Cayenne pepper, to taste.