Lime-cured mackerel, Japanese radish and green tea


Jason Atherton shows off his chef skills with this intricate, but beautifully flavoured dish.

Equipment and Preparation: You will need a dehydrator, food processor, blender (or thermo mixer), chef's blow-torch, sous vide bag and water bath.


For the garnish

For the beetroot

For the baby cucumbers

For the mackerel

For the cucumber oil