John Williams served up fillet of turbot with spring vegetables, cauliflower puree, Champagne sauce and caviar on James Martin’s Saturday Morning.

The ingredients are: 10x150g Fillet of turbot; thick cut( salt ,pepper, curry spice), 30 pieces Romanesco, 30 pieces English asparagus, 100g prepared broad beans, ¼ bottle Champagne, 50ml veg oil, 2no Lemon, 250g Butter, 200ml Champagne Sauce (see below), 300ml Butter emulsion, Seasoning to taste pepper, salt and sugar, 250g Cauliflower Puree (see below), 75g Oscietra caviar, 300ml white wine and Spring soft flavour herbs to finish.

For the cauliflower puree: 2 Cauliflower, 1 litre Milk, 1 litre Cream, 250g Butter, Salt and Pepper.

For the Champagne sauce: 300g Shallot, 150g Leeks, 300g Button Mushroom, 100g fennel, 1.5l White Wine, 500ml Champagne, 2l Fish Stock, 2no. Bay Leaf, 2 sprig Thyme, 5g Black Peppercorns, 50g Parsley, 1l Cream and 250g Butter.

See recipes by John in his book titled: The Ritz London: The Cookbook available from Amazon now.