James Martin served up a tasty roast brill on the bone with a caviar and wine sauce on James Martin’s Saturday Morning.

The ingredients are: 2 x 200g brill filets on the bone.

For the sauce: 50ml Wraxall Sparkling Wine, 200ml fish stock, 100ml double cream and Knob of butter.

To serve: Wilted spinach, Caviar and Chives.

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