Lesley Waters served up a tasty Wild Garlic Chicken Saltimbocca, Spinach and Parmesan Polenta with Pepper Jam on James Martin’s Saturday Morning.

The ingredients for the chicken saltimbocca are: 4 skinless chicken breasts, batted out slightly, 8 large sage leaves or 8 small leaves wild garlic, 8 slices prosciutto, 2 tbsp olive oil, 30g butter, 4 tbsp masala and 200ml chicken stock.

for the polenta with spinach: 250g quick-cook polenta, 75g baby spinach leaves, washed and chopped, 200g Parmesan, finely grated and 30ml olive oil or butter.

For the fresh pepper jam: 3 tablespoons olive oil, 2 red peppers, 2 yellow peppers, 2 orange peppers, 1 red chilli or chilli flakes, 1 bay leaf, 3 tablespoons sugar, 2 cloves garlic, peeled, juice 1 unwaxed lemon, Salt and pepper.

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