Galton Blackiston served up a tasty poached brill with sprouts, bacon and Tomato hollandaise sauce on James Martin’s Saturday Morning.

The ingredients are: 2 medium onions, peeled, sliced, 1 leek, chopped, 2 stick celery, chopped, 1 whole garlic bulb, peeled, cut in half, 1 handful of fresh herbs, tarragon, parsley, dill, coriander, chervil, 275ml white wine, 1 tbsp peppercorns, 1 lemon, cut into wedges and 1 small lobe of ginger, peeled and grated.

For the Hollandaise: 4 tomatoes, Olive oil, Sea salt and black pepper, 3 eggs, ½ tsp caster sugar, 2 tbsp white wine, 1 tbsp white wine vinegar, 1 shallot, peeled, finely sliced, 12 white peppercorns cracked and 175g butter.

For the brill: 1 whole brill (roughly 1.5kg fillet with skin on, 4 fillets, Sea salt and black pepper.

For the sprouts: 2 x slices pancetta, 3 x sprouts and 2 x sprout tops.

See recipes from James Martin in his book titled: More Home Comforts: 100 new recipes from the television series, available at Amazon now.