For the Risotto

Sweat onions then add red wine and blackcurrant cordial, reduce by half. Warm the beetroot juice. Add risotto rice then add beetroot juice like you would stock a bit at a time so it is absorbed. When the rice is ¾ cooked (check by pinching a grain in half, it should have a slightly brittle centre) spread out flat on a tray and chill

For the marshmallow

This will make more than you need but keeps well in the freezer for future use.

Soak gelatine. Make syrup with water and sugar, boil. Add the gelatine, brandy and juice, boil again. Leave the mixture to set in the fridge and form a jelly. Whisk the jelly to a mousse consistency looking like a meringue.  Pour into a 8” by 10” dish lined with paper, freeze. Once frozen, remove from tray, cut into dice and quickly re-freeze.

For the pickled blackberries

Boil vinegars, juice and sugar, reduce slightly, cool. Once cool add blackberries, store in a kilner jar.

For the mackerel

Ensure you remove all the bones – you can ask your fishmonger to do this.

To serve

Heat the risotto with ¼ pint of Copella apple juice, stirring frequently.

Place a non stick pan on a medium heat with a little rapeseed oil.

When the risotto is nearly cooked keep on a low heat and season, be careful not to overcook, you can use a little extra juice to stay soft in consistency.

Season the mackerel fillets all over and place skin side down lightly pressing to stay flat, once you see the flesh starting to colour add a couple of nobs of unsalted butter. After 4-5 minutes turn the mackerel over and take off the heat. The residual heat will finish cooking.

Add a burst of rapeseed oil to the risotto and stir in. Now place the risotto on to the plate, dress the plate with the mackerel, the blackberries a little watercress, batons of apple. Now add the marshmallow and serve.