Rosemary and lemon are a match made in culinary heaven. The rosemary infuses the chicken with a subtle herbal aroma, while the bright lemon cuts through any richness and adds a touch of tang.

Rub oil all over pork and sprinkle with salt. Tie rosemary sprigs and lemon slices to pork using kitchen string. Grill pork, alternating between direct and indirect heat, turning every few minutes ...

Just before serving, stir in zest and lemon juice. Drizzle individual servings with a bit of oil; garnish with rosemary sprigs and lemon slices. Preheat oven to 400°. Remove leaves from rosemary ...

Add the mackerel and sprinkle with rosemary, salt and freshly ground black pepper. Fry for two minutes on each side, or until cooked through. Squeeze over the lemon juice and remove from the heat.