Richard Bertinet served up Jambon Beurre Baguette and Steak Hache Baguette on James Martin’s Saturday Morning.

The ingredients for the Baguettes are: 500g Strong bread flour, 5g Yeast, 350g Water and 10g Sea Salt.

For the Jambon Beurre Baguette: A few slices of good ham, Salted butter, Dijon mustard, Cornichons and A few slices of gruyere or comte is desired.

For the Steak Hache Baguette: Good beef mince (15 to 20% fat), well seasoned and formed into a patty, Dijon mustard, Salad leaves such as lambs lettuce and Some freshly made frites.

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