James Martin served up a tasty fish stew with jelly ears, monkfish, clams, mussels and courgette on James Martin’s Saturday Morning.

The ingredients are: 1 shallot, diced, 400g monkfish, sliced into 2cm pieces, 50g butter, 1 tbsp olive oil, Salt and pepper, 250g clams, 250g mussels, 100ml white wine, 100ml double cream, 1 large courgette, cut out with a Parisienne scoop, 100g samphire, Small bunch of wild garlic, diced and ½ lemon, juice only.

Optional – 2 tbsp Jelly Ears, dehydrated and blitzed.

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