James Martin served up tasty pan fried Dover sole with clams, samphire and a cream and butter sauce on James Martin’s Saturday Morning.

The ingredients are: 4 dover sole fillets, skinned, 50g butter, Salt and pepper.

For the sauce: 400g clams, 1 shallot peeled and sliced, Small bunch of tarragon, 15g butter, 100ml double cream, 100ml white wine, 100g samphire and Squeeze of lemon juice.

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