Jonray and Peter Sanchez-Iglesias cooks white fish poached in oil on Saturday Kitchen.

The chefs says: “Poaching in oil is a technique that gives a silky texture and a unique seafood flavour to the fish.”

The ingredients are: For the watercress oil, 150g watercress, 150ml rapeseed oil and sea salt.

For the fish: 4 x 110g turbot fillets, 300ml rapeseed oil and 300ml sunflower oil.

For the cider sauce: 20ml rapeseed oil, 40g shallot, finely chopped, 50ml cider, 15g dried whitebait, ¼ garlic clove, chopped and 250ml double cream.

For the greens: 4 stalks purple sprouting broccoli, 4 stalks kale and vegetable oil, for deep frying.