James Martin served up a tasty fisherman’s pie with Arbroath smokies and peas on James Martin’s Saturday Morning.

The ingredients are: 450g haddock, skin removed, 450g cod, skin removed, 2 Arbroath smokies (optional), ½ onion peeled and studded with 4 cloves, 2 bay leaves, 40g butter, 2 ½ tbs plain flour, 500ml milk and 1 small bunch parsley, chopped.

For the topping: 800g mashed potato, 50g butter melted and 100ml double cream.

To serve: 600g peas and Knob of butter.

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