Step 1 Preheat oven to 190°c/170’C fan/ gas mark 5.

Step 2 Drizzle the gutted mackerel with a dash of olive oil, then bake for 10 minutes. Remove from baking tray and allow to cool.

Step 3 Put the chops into the same, fishy tray, sprinkle with a pinch of salt – especially the fat. Grind fennel and coriander in pestle & mortar and sprinkle onto the chops along with a good grind of black pepper. Bake for about 30 minutes – until preferably still just off-pink. Allow to rest for 5 minutes.

Step 4 Meanwhile make the mayonnaise in a food processor. Whisk the egg yolks, lemon juice, mustard, salt & black pepper. Slowly drizzle in the olive oil and the sunflower oil until fully emulsified.

Step 5 Skin the cooled mackerel and remove the flesh carefully from the bones. Flake the fish into the mayonnaise and mix in gently.

Step 6 Serve the pork chops with the fishy mayo dolloped alongside.