James Martin and Richard Corrigan served up tasty roasted halibut on the bone with sauce gribiche and mashed potatoe on James Martin’s Saturday Morning.

The ingredient are: 4 x 200g portions of halibut, 25g butter, 25ml veg oil, Salt and pepper.

For the Sauce: 2 Hard boiled eggs diced, 1 Lemon,juice and zest, Dash of water, 50g butter, 1 small bunch of parsley and mint chopped, 1/2 shallot, peeled and finely diced, 2 tbs capers, 1 clove garlic, Salt and pepper.

To serve: Watercress, Mash and Herb oil.

See recipes by James in his book titled: James Martin’s Saturday Morning Cookbook available from Amazon now.