James Martin served up a tasty roasted sea bass with beetroot salad for food heaven on Saturday Kitchen.

the ingredients for the pickle: 4 tbsp honey, the leaves from the heritage beetroot (from below), 100ml rice wine vinegar, 1 shallot, peeled and sliced and pinch salt.

For the sea bass: 1 whole wild sea bass or 2 farmed, fins removed and cleaned.

For the salad: 1 bunch heritage beetroots and leaves, 2 tsp olive oil, 1 sprig fresh thyme, 1 head chicory, leaves separated, 1 small red onion., 100g walnut halves, 3 tbsp walnut oil, 1 tsp Dijon mustard and 1 tbsp sherry vinegar.