James Martin showcased his roasted quail with parsnip purée, pomegranate and parsnip chips that is food hell for Griff Rhys Jones on Saturday Kitchen.

The ingredients for the roasted quail and parsnip purée are: 2 tbsp olive oil, 2 ready-to-roast quail, 100g unsalted butter, 250g parsnips, chopped, 1 banana shallot, chopped, ½ garlic clove, 100ml double cream and salt and freshly ground black pepper.

For the parsnip chips: vegetable oil, for deep-frying and 1 parsnip, peeled.

To serve: 1 pomegranate, seeds removed, 6 clover leaves (optional), to garnish and 200ml chicken jus or gravy.