Tommy Banks served up a tasty lobster with Jerusalem artichoke, fennel pollen, rhuboshi and a Smoked Butter sauce on James Martin’s Saturday Morning.

The ingredients are: Lobster Tail.

For the Lobster glaze: 50g Reduced Bisque, 50g Black Swan Honey and Jerusalem artichoke.

For the Smoked Butter Sauce: 25ml Reduced Lobster Bisque, 20g Jerusalem Artichoke puree, 25g double cream, 50g whole milk, 50g smoked butter and 5g Fennel Pollen Vinegar.

Garnish: Slices of Rhuboshi, Jerusalem Artichoke puree, Jerusalem Artichoke crisps, Fennel pollen, Fennel Fronds, Baby Nasturtium leaves and Smoked butter sauce.

See recipes by Tommy in his book titled: Roots: Farm to Table Recipes from the Black Swan, a Restaurant in the English Countryside available from Amazon now.