James Martin served up smoked haddock with brioche and cheese fondue for comedian Johnny Vegas on James Martin’s Saturday Morning.

The ingredients are: 250g t45 Flour, 100g Milk, 25g Yeast, 1 Whole Egg, 5g Salt, 25g Sugar and 25g Butter.

For the filling: 1 Tunworth cheese, 300g smoked haddock, Few sprigs of rosemary and 25g melted butter.

See recipes by James in his book titled: James Martin’s Islands to Highlands: 80 Fantastic Recipes from Around the British Isles (with foreword by Tom Kerridge) available from Amazon now.