James Martin served red snapper with gurnard, summer vegetables and wild garlic on James Martin’s Saturday Morning.

The ingredients are: 200g gurnard or red mullet fillet, 1 tbs veg oil, Salt and pepper and Knob of butter.

For the vegetables: 6 asparagus, cut in ½, 100g peas, 75g broad beans, podded twice, 100g green beans, topped and tailed and 1/2d, 2 artichokes, sliced, 2 baby leeks, 1 tsp seaweed, 50g butter, 50ml water and a few sprigs chives, chopped or wild garlic.

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