James Martin served up tasty juniper berries and gin cured salmon with pickled cucumber and homemade ketchup for the festive season on James Martin’s Saturday Morning.

The ingredients are: 600g piece of salmon, pine board and belly removed, 200g table salt, 200g caster sugar, 50ml gin and 10g juniper berries, crushed.

For the pickle: 50g caster sugar, 50ml white wine vinegar, 1 x 5 cm piece of ginger, peeled and julienned, 1 cucumber and 1 shallot, peeled and sliced.

For the Ketchup: Cucumber from above, Pinch of salt, Pinch of sugar, Splash of vinegar and 1 tsp xanthum gum.

Optional: Reindeer moss deep fried, Thin baguette croutons and Micro herbs.

See recipes by James in his book titled: Complete Home Comforts: Over 150 delicious comfort-food classics available from Amazon now.