Brian Turner served up a tasty mackerel and rhubarb with a lemon and parsley sauce on Saturday Kitchen.

Brian says: “Mackerel and rhubarb is a classic pairing.”

The ingredients for the mackerel are: 140ml white wine vinegar, 140ml dry white wine, 1 piece lemon rind, 1 star anise, 1 tbsp sea salt, 6 peppercorns, 2 good-sized mackerel, filleted and pin-boned, 1 tbsp oil and 30g butter.

For the rhubarb: 55g butter, 450g rhubarb, half roughly chopped and half cut into 2.5cm batons, 110g caster sugar, 2.5cm root ginger, peeled and crushed and splash of grenadine.

For the sauce: ½ lemon, juice only, 1 tsp chopped fresh parsley and 1 tsp fennel seeds.