1 The marmalade can be made in advance and reheated. Melt the oil and butter in a heavy pan over a low heat. Add the peppers, onion, star anise and chilli. 2 Stir to coat lightly in fat, cover and leave to sweat for 25 minutes, stirring once or twice until both the onion and pepper are limp and tangled. Remove the chilli and discard, add the sugar, vinegar and a little salt. 3 Stir, cover again and cook for 7-8 minutes, stirring once. Taste and adjust the seasoning, and reheat gently when required. Cut the mackerel fillets in half, slicing on either side of the central line, so that the row of fine bones can just be thrown straight out. 4 Season with salt and pepper. Bring a pan of water to the boil and drop a handful of garlic leaves into it. 5 Scoop out swiftly after 8-10 seconds and lay on kitchen paper or a clean tea towel to sop up the excess water. One by one, wrap the garlic leaves around the long pieces of mackerel, enclosing entirely. Blanch a second handful of leaves once the first have been used. 6 Lay the fillets in the steamer basket over boiling water, making sure the water doesnt bubble over them, cover tightly and steam for five minutes. 7 To serve, reheat the pepper marmalade and either spread out in a warm serving dish, or divide between warmed serving plates, mounding it up in the centre. 8 Lay the mackerel and garlic leaves on top of the marmalade, perch the lemon wedges on top of that and serve immediately. Recipe by: Sophie Grigson