Marcus Wareing served up braised cabbage in broth with hake and steamed rice recipe on Saturday Morning.

The ingredients are: extra virgin olive oil, for braising, 1 hispi or spring cabbage, outer leaves removed, washed, dried and cut lengthways into quarters, 1 onion, thinly sliced, 2 garlic cloves, crushed in the skins, ½ green chilli, roughly chopped, 2 rosemary sprigs, leaves picked and chopped, 1 small bunch fresh flatleaf parsley, roughly chopped, 1 small bunch fresh oregano, roughly chopped, 300ml good-quality vegetable stock, 2 tbsp light soy sauce, 2 tbsp rice wine vinegar, salt and freshly ground black pepper.

For the hake: 2 tbsp olive oil, 4 x 175–225g hake or seabass fillet and freshly steamed basmati rice, to serve.

See recipes by Marcus in his book titled: Marcus’ Kitchen: My favourite recipes to inspire your home-cooking available from Amazon now.