Barbecued mackerel wrapped in fig leaves with pickled figs

Method

1. Begin by pickling the figs. Put the figs, herbs and spices in a 500ml sterilised jar. Add the vinegar, sugar and salt to a small saucepan and bring to the boil, stirring to dissolve the sugar. Simmer for 3 minutes, then pour the hot syrup into the jar to cover the figs. Leave to cool completely, then seal and keep for up to a month.
2. Put the fig leaves in a heatproof bowl and cover with boiling water. Wait a minute for the leaves to soften, then drain and cool under running water. Drain well and pat dry.
3. Cut several slashes into each side of the mackerel and stuff them with the lemon slices, garlic, rosemary and fennel (if using). Wrap each fish in 2 fig leaves, using string to tie them in place if needed. Brush the leaves with oil, then cook on a hot griddle pan or barbecue for 5-6 minutes on each side until the leaves are charred and the fish is cooked through. Rest for 5 minutes, then serve with the pickled figs.