Emily Scott served up a tasty parchment paper trout with butter beans, samphire, white wine and fresh herbs on James Martin’s Saturday Morning.

The ingredients are: 1 single portion trout, 110g approx 4 tbsp good olive oil, 25g samphire, 30g butter beans, 1 tbsp chives, chopped, 1 tbsp flat leaf parsley, chopped 1 tbsp tarragon, chopped, 25 ml white wine, 1 lemon, zest and juice, Cornish sea salt and Freshly ground black pepper.

See recipes by Emily in her book titled: Sea & Shore: Recipes and Stories from a Kitchen in Cornwall available from Amazon now.