Daniel Clifford served up tasty smoked haddock, new potatoes with grain mustard beurre blanc and buttered spinach on James Martin’s Saturday Morning.

The ingredients are: 2 x 120g natural smoked haddock, 500ml milk and 1 bay leaf.

For the poached eggs: 2 eggs and 100g white vinegar.

For the sauce: 100g white wine, 100g white wine vinegar, 50g sliced shallot, 100ml double cream, 100g diced butter, 1 teaspoon of grain mustard and 2 tablespoon chopped chives.

For the spinach and potatoes: 10 new potatoes peeled and cut into 2 cm slices, 50g butter, 100g baby spinach picked and washed and 20g butter.

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