James Martin served up salmon and prawns with a champagne sauce on James Martin’s Saturday Morning.

The ingredients are: 2 x 200g salmon fillets, 100g tiger prawns, raw and shelled and deveined, 50g butter, 50ml champagne, 200ml fish stock, 200ml double cream, 1 green courgette, 1 yellow courgette, 2 large carrots (courgette and carrots cut into balls with a Parisienne scoop), Salt and pepper, chervil to garnish.

James Martin’s American Adventure: 80 classic American recipes book is available at Amazon now.