James Martin and Brian Turner served up tasty Arbroath smokie fishcakes with poached eggs, spinach and beurre blanc on Saturday Mornings with James Martin.

The ingredients are: 400g flaked Arbroath smoked fish, 1 small bunch of chives, 200g mashed potato, cooled, 25g plain flour, Salt and pepper, 50ml vegetable oil, 200g spinach and 4 poached eggs.

For the sauce: 200g butter, 150ml white wine, 1 shallot, peeled and diced, 15ml white wine vinegar and 50ml double cream.

See more recipes form James in his book titled: Home Comforts, available from Amazon now.