James Martin served up a tasty turbot with new potatoes and a Champagne sauce for food heaven on Saturday Kitchen.

James says: “Add a touch of luxury to your supper with buttery turbot and a cheeky Champagne sauce.”

The ingredients for the new potatoes, beans and peas, 150g new potatoes, cut into quarters, 150g broccoli, cut into small florets, 8 asparagus spears, trimmed, 100g fresh broad beans, podded, 100g fresh peas, 2 tbsp olive oil, 75g butter, salt and freshly ground black pepper.

For the turbot: 75g butter and 4 x 200g turbot fillet, pin-boned, skin on.

For the Champagne sauce: 50g butter, 2 medium shallots, finely sliced, 150ml dry white wine, 150ml fish stock, 150ml double cream, 110ml Champagne and 2 tbsp chopped chives.

To serve: sprigs of fresh chervil.