James Martin served up a tasty smoked haddock tartlet with a poached egg and salad on James Martin’s Saturday Morning.

The ingredients for the short crust pastry: 400g plain flour, 200g butter, 1 egg and Water if needed.

For the custard: 400ml double cream, 200ml milk, 2 eggs, 6 egg yolks, Salt and pepper.

For the filling: 800g smoked haddock, 1 lemon and 1 small bunch chives, chopped.

To serve: Optional poached eggs.

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