James Martin served up a tasty seafood pithivier with seared scallops and watercress sauce on James Martin’s Saturday Morning.

The ingredients are: 8 large spinach leaves, 200g cod cut into 2 squares, 100g scallop pate (egg white), 200g smoked trout slices, salt and pepper, 200g ready rolled all butter pastry and 1 egg yolk for egg wash.

For the sauce: 1 shallot, peeled and diced, 50ml white wine, 1 lemon rind only, 100ml fish stock, 1 bunch watercress, Few chives chopped, salt and pepper.

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