Brian Turner serves up tomatoes stuffed with salmon for the festive season on Christmas Kitchen with James Martin.

Brian says: “This light and delicate starter is quick to prepare and can be made well ahead of time for a fuss-free meal.”

The ingredients for the stuffed tomatoes: 350g cooked leftover salmon fillet, 2 tbsp shredded smoked salmon, 1 tbsp ready-made mayonnaise, 1 garlic clove, crushed, 1 tbsp tomato ketchup, splash balsamic vinegar, 4 large firm tomatoes, cut in half from top to bottom and with seeds removed, salt and freshly ground black pepper.

For the green bean and shallot salad: 150g French beans, trimmed, 3 tbsp olive oil, 1 tbsp white wine vinegar, 1 tsp Dijon mustard and 2 small shallots, sliced.

For the parsley oil: 2 garlic cloves, peeled, left whole, small bunch fresh parsley, leaves only, 85g chopped walnuts and 500ml rapeseed oil and pinch salt.