James Martin served up tasty brill fillets with asparagus, clams and a white wine, butter and cream sauce on James Martin’s Saturday Morning.

The ingredients are: 2 fillets brill, 25g butter, 1 tbsp veg oil, Salt and pepper.

For the sauce: 50g butter, 50ml white wine, 200ml fish stock, 200ml double cream, 1 shallot, peeled and diced, 1 small bunch chervil and chives, chopped, 400g clams and 100g asparagus spears.

To garnish: fresh chervil.

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