James Martin served up delicious marshmallows with creamy chocolate dipping sauce on Saturday Kitchen.

For the marshmallows: 450g granulated sugar, 1 tbsp liquid glucose, 2 large free-range egg whites, 9 sheets gelatine, soaked in 140ml water, 1 tsp vanilla extract, vegetable oil, for greasing, 5-6 tbsp icing sugar, for dusting and 5-6 tbsp cornflour, for dusting.

For the chocolate sauce; 75g caster sugar and 200g dark chocolate, roughly chopped.