James Martin served up a tasty double baked smoked haddock and Comte cheese souffle with Dijon mustard on James Martin’s Saturday Morning.

The ingredients are: 2 x 200g portions smoked haddock, 200g grated Comtè cheese, 2 egg yolks, 3 egg whites, 40g butter, 40g flour, 250ml milk, 1 tbs Dijon mustard, 1 tsp chopped chives, Butter to line the ramekins, 400ml double cream, A small bunch of watercress and 2 cox apples, julienned.

See recipes by James in his book titled: Home Comforts available from Amazon now.