James Martin served up tasty croquetas with a hazelnut and almond Romesco style sauce on James Martin’s Saturday Morning.

The ingredients for the base are: 550ml milk, 100g butter, 150g plain flour, 1 tsp sweet paprika and 4 eggs.

To fill: 200g chopped cooked chicken with a few sprigs of rosemary, Iberico ham with Manchego cheese and Peeled prawns.

To coat: 200g panko, 2 eggs, 100g flour, Vegetable oil, for deep-frying and Salt and freshly ground black pepper.

For the sauce: 100ml olive oil, 1 small bunch oregano, 2 cloves garlic, 4 red peppers roasted, 50g hazelnuts, toasted, 50g almonds toasted, 2 tsp smoked paprika, 2 slices white bread, 2 tbsp Sherry vinegar, Salt and pepper.

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