Claude Bosi served up Cornish crab quiche with leek fondue and creme fraishe on this week’s episode of James Martin’s Saturday Morning.

The ingredients are: 400g double cream, 200ml whole milk, 6 egg yolks, 2 whole eggs, 170g brown crab meat, 470g leek fondue, 1 block shortcrust pastry, Salt and pepper, 1 tsp chives and Zest of one lemon 1 tsp salted butter.

To serve: White crab meat seasoned with lemon, chives, pepper and salted butter – and a generous helping of crème fraiche.

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