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.