James Martin served up tasty smoked haddock Scotch eggs with quail’s eggs and curry mayonnaise for food heaven on Saturday Kitchen.

The ingredients are: 225g floury potatoes, peeled and cut into chunks, 1 tbsp chopped flatleaf parsley, 4 spring onions, chopped, 1 lemon, zest and juice, 350g smoked haddock, 4 soft-boiled quail’s eggs, vegetable oil, for deep frying, 110g plain flour, 2 free-range eggs, beaten, 110g Japanese panko breadcrumbs, salt and freshly ground black pepper.

For the curry mayonnaise: 3 medium free-range egg yolks, 1 tsp white wine vinegar, 1 tsp Dijon mustard, 300ml vegetable oil, 1 tsp curry powder, ½ tsp turmeric and 1 lemon, juice only.

For the garnish: 1 bunch fresh watercress, 1 tbsp red wine vinegar, 1 tsp Dijon mustard and 3 tbsp olive oil.