Chefs Jon Rotheram and Steve Groves visits James Martin in his Saturday Kitchen to serve up too delicious plates of seafood.

Jon Rotheram cooks a cured river trout, Jersey Royal crisps, ricotta and preserved lemon dish and says:

“Fresh flavours such as lemon, peas and ricotta are used to balance any earthiness found in the trout.”

The wine recommended for this dish is Le Stelle Vermentino Di Sardegna from Sardinia. It is available from Waitrose for £8.99.

Steve Groves cooks shellfish cassoulet and says:

“A feast of mussels, cockles, clams and prawns with haricot beans. Serve it in clam shells on a bed of seaweed for a stylish presentation.”

The wine recommended for this dish is Finest Denman Hunter Valley Semillon 2012 from Australia. It is available at Tesco for £7.99.