Galton Blackiston served up tasty scallops with Mussel Sauce and Spinach Soubise for the festive season on James Martin’s Saturday Kitchen.

The ingridents are: 4 largest best diver caught scallops, ½ kilo mussels, Puff pastry, 2 packs of picked baby spinach, 6 large shallots, 1 onion, Lemon juice, 200ml Cream and Champagne.

See recipes from James Martin in his book titled: James Martin’s Great British Adventure: A celebration of Great British food, with 80 fabulous recipes available at Amazon now.