Glynn Purnell served up a tasty red mullet with frozen feta cheese and a tomato and chilli sauce on Saturday Kitchen.

Glynn says: “Freezing feta creates a more crumbly texture, but fresh feta will still be lovely if you don’t have time to freeze your cheese.”

The ingredients for the tomato and chilli sauce are: 200g passata, pinch salt, pinch sugar, pinch chilli flakes and 1 lime, juice only.

For the fennel and rocket salad: ½ small bunch rocket, ½ small watercress, 20g mizuna leaves, 1 small fennel bulb, thinly sliced on a mandolin and placed in ice-cold water, 3 tbsp olive oil and 1 lemon, juice only.

For the red mullet: 2 tbsp olive oil, 2 fillets red mullet, skin on, pin boned.

To serve: ½ block feta, frozen.