I found out recently that my husband doesn’t have the ‘kiwi fruit gene’. He literally just can’t taste it at all. Nothing. Nada. So imagine how horribly disappointed he was when I presented him with this to taste. But instead of the distinctly lukewarm reception I was awaiting from him comments and suggestion box, it was a resounding success! So if my husband can miraculously taste and enjoy kiwi imagine what it will taste like to someone who already understands my enthusiasm for this hairy little fruit. Not to mention the flavours of the smoked fish and tartly sweet kiwi is such a wonderful surprise that you are likely to be asked for the recipe.

-Rachel Finley

For the Kiwi jelly

20 kiwi fruit

1/2cup water

1/8 cup lemon juice

3 3/4 cups sugar

3 floz liquid pectin

Peel the kiwi fruit and roughly chop. Place in a saucepan a bash with a masher until well crushed. Add the water and slowly bring to a boil over a medium heat. Remove from the heat and leave to cool for 30 minutes. Strain through muslin in a sieve and refrigerate the juice overnight. The next day, measure out 2 1/2 cups of juice into a pan and add the sugar. Bring to a rolling boil stirring constantly. Add the pectin, return to the boil and heat to 105C. Allow to cool slightly and divide amongst pots - you’ll probably get 8 layers of about 1-2 cm in your pots or glasses.

For the Smoked mackerel pate

To fill 8 pots on top of the kiwi jelly

10 smoked mackerel fillets

250ml creme fraiche. You could also use greek yoghurt

15ml creamed horseradish or to taste.

Lemon juice

Take the mackerel flesh off the skin & flake. Combine the fish in a bowl with the creme fraiche and horseradish. For a coarse pate, mash and mix with a fork or for a smoother result use a stick blender. Taste and adjust the seasoning with black pepper and lemon juice.

To serve

Spoon the paté on top of the kiwi jelly and refrigerate one hour or even overnight.