James Martin served up tasty cider battered cod with chips, mushy peas and tartare sauce on James Martin’s Saturday Morning.

The ingredients are: 300g cod fillet, skinless and sliced.

For the batter: 250g gluten-free self raising flour, 350g cider and 1 tsp salt.

For the sauce: 3 egg yolks, 1 tbsp Dijon mustard, 200ml veg oil, Squeeze of lemon, ½ shallot, peeled and diced finely, 4 small gherkins, diced, 1 tsp small capers and Few sprigs of dill and parsley, chopped.

For the chips: 4 large potatoes, peeled and thickly cut into lengths, then blanched and dried, Vegetable oil, for frying.

For the Mushy peas: 200g marrowfat peas, 1 tbsp baking powder, Salt and pepper, ½ tsp caster sugar and 25g butter.

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