James Martin cooks smoked salmon and cucumber timbale with a winter leaf salad and house dressing on Christmas Kitchen.

The ingredients for the smoked salmon are: vegetable oil, for greasing, 1 cucumber, peeled and cut into long strips using a vegetable peeler, 115g ricotta cheese, 1 egg yolk, beaten, 125g salmon fillet, skinned and cut into small pieces, 50g smoked salmon, cut into small pieces, 2 tsp chopped fresh dill and ½ lemon, juice only.

For the winter leaf salad: 20g baby spinach leaves, 20g frisée lettuce, central leaves removed, 20g French dressing, 30g honey, 30ml white balsamic vinegar, 500ml vegetable oil, 5g finely chopped shallot, ½ garlic clove, finely sliced, 1 tsp chopped fresh basil, 1 tsp chopped fresh thyme leaves, 1 tsp chopped chives and 1 tsp chopped fresh parsley.