Richard Corrigan served up a tasty Sole a la Normande – baked sole fillets with scallops, mussels, mushrooms and cider and creme fraiche sauce – on James Martin’s Saturday Morning.

The ingredient are: 1 cup fish stock, ½ cup dry cider, 1 1⁄2tablespoons flour, 3⁄4 cup crème fraiche, 2 tablespoons shallots, finely chopped, 6 sole fillets, 8 to 10 ounces each, Salt, White pepper, 1 dozen mussels, scrubbed and de-bearded, alive, 12 small girolle mushrooms, whole, wiped clean, stems trimmed, 25g brown shrimps, 6 divers scallops, halved, 1 tablespoon unsalted butter, at room temperature and 2 egg yolks.

See recipes by James in his book titled: Cheese: 100 Ultimate Recipes For Cheese Lovers available from Amazon now.