James Martin served up tasty roast cod with Jersey Royals, BBQ asparagus and beurre blanc sauce on James Martin’s Saturday Morning.

The ingredients are: 2 x 200g cod portions, 50g butter, Splash veg oil, 1 bay leaf and Salt and pepper.

for the potatoes and asparagus: 300g jersey royals, 50g butter, 8 asparagus spears and Drizzle of olive oil.

For the beurre blanc sauce: 350g butter, 25ml double cream, 1 shallot , peeled and diced, 50ml white wine or white wine vinegar, a few peppercorns, 1 bay leaf, 1 lemon squeeze only and a few chives sliced.

See recipes by James in his book titled: Home Comforts available from Amazon now.