Nadia Sawalha served up a salmon in Prosecco with polenta and Parmesan courgettes on today’s episode of Lorraine.

The ingredients are: 4 tbsp unsalted butter, 2 shallots, thinly sliced, Salt and black pepper, 3 cups Prosecco or sparkling rosé wine, 4 large sprigs fresh dill, 4 x 170g salmon fillets, skin removed, 2 tbsp capers, 2 cloves garlic, finely chopped, 500g baby spinach and Lemon wedges, to serve.

For the polenta and Parmesan courgettes: 170g finely grated Parmesan cheese, 1 tsp dried oregano, ½ tsp salt and a couple of twists of ground black pepper, 75g cornmeal polenta, 3 medium courgettes and 1 egg, beaten.