Rick Stein cooks braised hake with Cornish salad and a beetroot sauce recipe by his son Jack on Saturday Kitchen.

Rick says: “This is a great tasty dish that is ideal for Christmas.”

The ingredients are: 7 medium-sized beetroot, pinch caster sugar, salt, 1 pared strip lime zest, 1 pared strip lemon zest, 2 cloves, 2.5cm piece cinnamon stick, 100g red cabbage, finely shredded, 100g green winter cabbage, such as hipse, finely shredded, 100g white cabbage, finely shredded, 50g kale or cavolo nero, finely shredded, 1 tbsp sea purslane leaves (optional), small bunch of sea beet leaves, finely shredded (optional), small bunch chives, chopped, small handful fennel fronds, 4 x 100g pieces unskinned hake fillet, 25g butter, 50ml dry white wine, 100ml fish stock and sea salt flakes.