Kate Humble roast rhubarb with mackerel and orange recipe on Escape to the Farm

Kate Humble served up tasty roast rhubarb with mackerel, orange and watercress on Escape to the Farm.

The ingredients are: 4 – 6 stalks of rhubarb, trimmed (about 300-350g once trimmed), 1 orange, zest of whole, juice of half, caster sugar, 4 mackerel fillets, skin on, bones removed, Olive oil, sea salt and freshly ground black pepper.

To serve: watercress.




Kate’s book titled: A Year of Living Simply: The joys of a life less complicated is available from Amazon now.