James Martin serves up scallop soufflé with a shellfish sauce made with lobster, langoustine, clams and mussels for the festive season on Christmas Kitchen.

James says: “A seafood extravaganza. If you don’t want to cook the whole shebang, just try the individual soufflés with scallops.”

The ingredients for the scallop soufflés are: 40g butter, plus extra for greasing, 40g plain flour, plus extra for dusting, 350ml milk, 225g cheddar cheese, grated, 1tsp Dijon mustard, 3 free-range eggs, separated, 4 scallops, removed from their shells, roe removed and cleaned and 250ml double cream.