James Martin served up tasty sardines with flatbread, yoghurt and toasted pine nuts on James Martin’s Saturday Morning.

The ingredients for the dough are: 325g self-rising flour, plus extra for dusting, 125ml warm water, 60ml plain yoghurt and Pinch of salt.

For the topping: 1 tbsp vegetable oil, 400g tinned tomatoes, 1 tsp Rase el Hanout, 1 tsp cumin seeds, 1 tsp ground coriander, 1 tsp sumac, 1 shallot, diced, 2 cloves garlic, grated, 2 tbs pomegranate molasses, 8 sardines, butterflied and Olive oil, to finish.

To serve: Thick Greek yoghurt, Few sprigs coriander, chopped and toasted pine nuts.

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