James Martin served up delicious almond and pear jalousie with frangipane and double cream on James Martin’s Saturday Morning.

The ingredients are: 1 x 300g ready rolled puff pastry, 1 egg yolk, for egg wash and Demerara sugar, to sprinkle.

For the filling: 4 poached pears, halved and frangipane.

For the frangipane: 250g butter, softened, 250g caster sugar, 250g ground almonds, 50g plain flour and 4 eggs.

To serve: clotted cream.

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