Ruth Hansom served up a tasty brill en croute with scallops, ham, creamed leeks and a cider sauce on James Martin’s Saturday Morning.

The ingredients are; 3x 120g brill fillets (around 1-1.5cm thick- this can be a larger fillet split down), 200g scallop white scallop meat, 200ml double cream, 1 egg white, 1 egg yolk to glaze, Zest of one lemon, 10g chives, 200g baby leaf spinach, Nutmeg to taste, 100g Cambrian air dried Ham, Salt and pepper to taste, 1 x large crepe with chives through and 450g all butter puff pastry – rolled.

For the cider sauce: Any fish/scallop bones or trim from making the brill en croute, 100g fennel, 1 shallot, 1 stick celery, 1 sprig rosemary, Leek trim from creamed leeks, 2 cloves garlic, 1 lemon, 50ml white balsamic vinegar, 200ml dry cider, 200ml chicken stock, 200ml double cream and Salt to taste.

For the creamed leeks: 2 x leeks – diced 1cm, trim kept for sauce, ½ clove of garlic, minced, 300ml double cream, 10g lovage and Salt, nutmeg to taste.

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