James Martin served up tasty Scallops with White Port, carrots, Ginger, Chervil and Redcurrant Jelly on James Martin’s Saturday Morning.

The ingredients are: 4 large scallops, 100ml white port, 100ml fish stock, 300ml veal jus, 2 Tbsp redcurrant jelly, 50g butter, Pinch of cayenne, 1 x 5 cm fresh ginger, peeled & julienned, 2 carrots, peeled & julienned, 1 leek, julienned, 1 tbsp water and 1 tbsp butter.

To garnish – chervil.

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