James Martin served up a peach and champagne syllabub dessert on Saturday Kitchen with James Martin.

The ingredients for the peaches are: 2 peaches, stoned and sliced thinly, A few sprigs of basil, julienned and 50g caster sugar.

For the syllabub: 2 eggs, plus 2 egg yolks, 50g caster sugar and 100ml champagne.

See more recipes form James in his book titled: Home Comforts, available from Amazon now.