John Torode served up a tasty grilled salmon with green sauce and warm potato salad on Saturday Kitchen.

John says: “Sauce verte may sound fancy but you can quickly whip it up in a blender, transforming a simple salmon supper into something special.”

The ingredients for the potato salad are: 10 new potatoes, peeled, 100-150ml milk, 100-150ml olive oil, 1 garlic clove, crushed and pinch salt flakes.

For the sauce verte: 50g spinach, 50g watercress, 50g flatleaf parsley, leaves only, 1 small bunch tarragon, leaves picked, 1 small bunch chervil, leaves picked, 2 basil stalks, chopped, 250g mayonnaise and 1 lemon, juice only.

For the salmon: 4 salmon fillets, skinned.