Post by @ansonskitchen1

Cured Mackerel / Torched Heirloom Tomatoes / Grapefruit Segments / Grapefruit Gel / Cucumber Gel Start with breaking down the mackerel. Remove the skin. Salt gently and set aside for 2 hours. Cut into large cubes. For tomatoes, use those from local farmers. Always the best choice. Simply season with olive oil and salt, then torch to add a smoky flavour and a semi-cooked texture that brings both character and freshness to the dish. Grapefruit Gel Fresh Grapefruit Juice / Agar Agar Powder / Powdered Sugar Simply combine and boil for a couple of minutes. Cool down completely. Blend until smooth. Plate with grapefruit segments and cucumber gel. Decorate with nasturtium, oxalis, and dill flowers. Enjoy.