James Martin served up a tasty lobster with white port, redcurrant jelly and chervil on James Martin’s Saturday Morning. (The recipe is taken from The waterside Inn)

The ingredients are: 2 cooked lobsters, meat removed, 100ml white port, 100ml fish stock, 300ml veal jus, 2 tbsp redcurrant jelly, 50g butter, 1 pinch cayenne pepper, 1 x 5cm fresh ginger, peeled and julienned, 2 carrots, peeled and julienned, 1 leek julienned and Chervil to garnish.

James Martin’s American Adventure: 80 classic American recipes book is available at Amazon now.