James Martin serves up grey mullet with langoustine ravioli, broad beans and micro cress on Saturday Kitchen.

James says: “This dish will impress with the wonderful flavours of langoustine and mullet.”

The ingredients are: 50g butter, 750g cooked langoustines, meat removed and sliced, shells reserved, 2 large carrots, roughly chopped, 4 sprigs fresh thyme, 2 tbsp brandy, 750ml chicken stock, 160ml double cream, salt, freshly ground black pepper, 300g ’00’ pasta flour, plus extra for dusting, 4 free-range eggs, 125g salmon fillet, skinned, ¼ lemon, juice only, 2 tbsp fresh chervil, roughly chopped and 1 tbsp olive oil.

For the grey mullet and broad beans: 2 x 150-200g fillets grey mullet, skin-on, pin-boned, 50g butter, 200g broad beans, podded, 12 asparagus stalks, woody parts discarded and micro cress, to garnish.