There is something quite wonderful about the marriage of Jerusalem artichokes and seafood, as anyone who has paired them with scallops will know. Smoked fish, too, is a good friend to the artichoke (try them in a smoked haddock soup). There is no need to cook the smoked mackerel here: simply tossing the pieces of fish with the sizzling cabbage and artichokes is warmth enough. Serves 2 to 3

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lemon 1

Jerusalem artichokes 350g

Savoy cabbage 125g

juniper berries 6

garlic 2 cloves

smoked mackerel 1 whole (325g, boned weight)

garlic 2 cloves

groundnut or olive oil 4 tbsp

dill fronds 8

parsley leaves a generous handful

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1. Fill a large bowl with cold water, cut the lemon in half and squeeze its juice into the water. Peel the artichokes with a vegetable peeler, dropping them into the acidulated water as you go. This will keep them crisp and white.

2. There is no need to cook the smoked mackerel: simply tossing the fish with the sizzling cabbage is warmth enough

3. Separate the cabbage leaves then place on top of each other, roll them tightly and finely shred with a cook’s knife. Each strip should be the thickness of a pencil. Wash thoroughly.

4. Cut the artichokes into pieces roughly the thickness of a £1 coin and dry on kitchen paper. Coarsely crush the juniper berries. Peel the skin from the smoked mackerel and break the flesh into large, jagged pieces, taking care to remove any bones as you go. Peel and finely chop the garlic.

5. Warm the oil in a shallow pan, add the artichokes and fry until lightly coloured on each side. Lift them out on to a piece of kitchen paper. Add the garlic to the pan, let it turn pale gold, then add the juniper berries and the drained, shredded cabbage. Turn the cabbage with kitchen tongs as it softens, then return the mackerel and artichokes to the pan.

6. Chop the dill fronds and add to the cabbage with the parsley leaves. Gently toss everything together, then transfer to a warm serving plate.