John Williams served up tasty timbale of sole with lobster and champagne sauce on James Martin’s Saturday Morning.

The ingredients are: Mousseline are: 500g Dover Sole Fillet, 100g Scallops, 2 Egg Whites, 700ml Double Cream, 1 Lobster Tail, Salt and pepper, Nutmeg and Cayenne, 40g Caviar and Pastry Fleuron.

For the Lobster Meat: 200g Lobster Flesh Tail and Claw Meat – Chopped, 150ml Lobster Sauce, 50g Butter, ½ Bunch Chives and 6 Stalks Tarragon.

For the Champagne Sauce: 100g Clams, 100g Mussels, 200g White Fish Bones, 200g Scallop Skirts, 1 Carrot, 1 Stick of Celery, 1 Onion, ½ Fennel, 200g Mushrooms, 5 Peppercorns, 500ml Champagne, 1ltr Double Cream Lemon and Butter.

For the lobster Sauce: 1kg Lobster Shells, 3 ltr Chicken Stock/ Fish Stock, 30g Ginger, 2 Shallot, 1 Carrot, 4 Sticks Celery, ½ Bulb Fennel, 1 Garlic Clove, 3 Tomato (Chopped), 50g Tomato Puree, 5g Star Anise, 5g Cardamon, 5g Coriander Seed, 5g Fennel Seeds, 10 Peppercorns, 150ml Armagnac, 100ml White Wine, 250g Butter and 50ml Oil.

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