Pickled fish

Step 1: Pat 2 ¼ lb skinless hake or yellowtail fillets dry and season it all over with 1 ½ tsp salt. Dust each piece lightly in 2 ⅛ oz plain flour and shake off the excess.

Step 2: Heat ¾ cup sunflower oil in a large frying pan over a medium-high heat until a pinch of flour sizzles at once. Fry the fish in batches, 3–4 minutes a side, until golden outside and opaque all the way through, flaking easily when you press the thickest piece.

Step 3: Lift the fish onto a rack or kitchen paper and let it cool completely.

Step 4: In a wide saucepan, bring 2 cups brown or white grape vinegar, 1 cup water, 4 oz sugar, 2 tbsp mild curry powder, 1 tsp ground turmeric, 2 cloves garlic, 8 allspice berries, 1 tsp black peppercorns, 6 bay leaves, 1 red chilli if using and the rest of ½ tsp salt to the boil, stirring until the sugar dissolves.

Step 5: Add 4 onions and simmer over a medium heat for 4–5 minutes, just until they lose their raw bite but still have some crunch.

Step 6: Stir in 1 tbsp cornflour and simmer for 1 minute more, until the pickle turns slightly glossy and thickened. Take it off the heat and let it cool until just warm.

Step 7: Layer the fish and onions in a glass or ceramic dish (not aluminium), spooning pickle over each layer, and finish with onions and the rest of the liquid so the fish is covered.

Step 8: Once cool, cover and refrigerate for 2 days before eating, so the pickle soaks right in. Keep it in the fridge and eat within 5 days, always lifting pieces out with a clean spoon.