James Martin serves up tasty crab cake with spinach and a classic French beurre blanc sauce on James Martin’s Saturday Morning.

The ingredients are: 400g white crab meat, 400g cooked potato, riced, ½ lemon juice only, 2 eggs, Salt and pepper, 50g plain flour and 50g panko bread crumbs.

For the beurre blanc: 50ml white wine vinegar, 40ml white wine, 1 shallot, peeled and diced, 8 white peppercorns, 1 bay leaf, 1 small bunch chives, chopped, 25ml double cream, 200g butter diced and chilled, 1 small bunch chives, chopped, ½ lemon juice only and 50g brown crab meat.

To serve: 100g baby spinach, 15g butter, Salt and pepper.

See recipes from James Martin in his book titled: More Home Comforts: 100 new recipes from the television series, available at Amazon now.