James Martin serves up mackerel with gooseberries, pickled onions and salad on Saturday Kitchen Live.

James says: “Gooseberries cut through the richness of this oily fish and using a blow torch to cook it is extremely fast, convenient and enhances the flavour.”

The ingredients for the gooseberry chutney are: 1 tbsp olive oil, 1 onion, finely chopped, 2½cm piece fresh root ginger, peeled and shredded, 1 tbsp soft brown sugar, 500g gooseberries, generous dash of ginger wine or cordial and 1-2 sprigs thyme, leaves picked and chopped.