Instructions: 1 First prepare and cook the fruit for the dessert. Finely grate the zest from the orange. Peel and segment the orange over a bowl to catch the juices.

2 Cut the rhubarb into chunks. Put the rhubarb and orange zest in a pan with the sugar. Drain the orange juices from the flesh and add to the rhubarb.

3 Reserve the orange segments for the creme fraiche dressing. Cover and cook the rhubarb for 7-10 minutes until it is softened.

4 Chop about 1 tbsp parsley. Stir into the breadcrumbs with the lemon and lime zest and juice with the butter and seasoning. Lay the fish flat with the skin-side down. Season the flesh, divide the filling between the two fish and spread it along the bottom half of each fish.

5 Fold the top half of each fish down over the stuffing and push down gently. Brush with oil and season. Wrap two bacon rashers around each fish to hold the two halves together.

6 Cook under a preheated medium grill or cook on a griddle pan for 5-10 minutes until the fish is cooked through. The flesh should flake easily when tested with a knife.

7 For the Creme Fraiche Dressing: Blend the lemon juice into the creme fraiche. Chop the reserved orange segments, keeping two whole for a garnish. Stir the chopped segments into the creme fraiche with the black pepper and chopped coriander.

8 Heat about 1 tbsp olive oil in a wok. Add the cabbage and crushed garlic and stir-fry for 1-2 minutes until soft.

9 Finish the dessert by spooning the cooked rhubarb into 2 x 150ml/ 1/4 pint ramekins. Whisk the egg whites until stiff and whisk in the sugar.

Pipe or swirl this on top of the fruit.

10 Place the desserts under the medium grill and cook for about 30 seconds until the meringue starts to go golden brown.

11 Garnish the mackerel with the reserved orange segments and coriander, and serve with the dressing and cabbage.

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