Clare Smyth served up tasty Potatoes with Roe (Trout and Herring Roe) with Crisps and Dulse Beurre Blanc on James Martin’s Saturday Morning.

The ingredients for the Potato Preparation are: 4 Charlotte potatoes (medium), 30g Salted kombu, 250g Butter, 20g Dulse, finely chopped and 5g Salt.

For the Vinegar Reduction: 75g White wine, 75g White wine vinegar, 50g Shallots, sliced, 1 Garlic clove, 2g White peppercorn and 3 sprigs Thyme.

For the Potato Crisps: 1 Ratte potatoes (small), 2 ltrs Vegetable oil, Vinegar powder, to taste and Salt, to taste.

For the Dulse Beurre Blanc: Vinegar reduction, from above, 50g Double cream, 200g Butter, diced, Reserved kombu and dulce, chopped, Lemon juice, to taste and Salt, to taste.

For the Roe Mix: 60g Trout eggs, 30g Smoked herring eggs and 10g Chives, chopped.

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