James Martin served up tasty monkfish with jamon, peas, beans and Jersey Royals on James Martin’s Saturday Morning.

The ingredients for the monkfish are: 2 x 200g monkfish, 15ml vegetable oil, 25g butter, Salt and pepper, Few sprigs of tarragon and 50g jamon.

For the sauce: 125g butter, 1 shallot, diced, 1 clove garlic, chopped, 2 x little gem, quartered, 25ml vermouth and 50ml fish stock.

200g jersey royals, cooked and sliced, 100g fresh peas, 100g broad beans, podded, Few mint leaves, chopped and Few sprigs parsley, chopped.

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