1 garlic clove
2 sticks rhubarb, sliced
250g/9oz whole peeled almonds
230ml/8fl oz olive oil
2 tbsp olive oil
1 pink salt block
15g/½oz sea salt
20ml/⅔fl oz sherry vinegar
150g/5½oz sugar
150ml/5fl oz chardonnay vinegar
1 whole mackerel, filleted and bones removed