Angela Hartnett served up tasty braised cuttlefish with pancetta, fennel, peas, tomatoes and sourdough bread on James Martin’s Saturday Morning.

The ingredients are: 500gms cuttle fish scored and cut into strips, 2 tbsp olive oil, 1/2 head of fennel sliced into strips, 2 x cloves of garlic sliced, Pinch dried chili, 200gms fresh peas podded weight, 70ml fish stock or water, 70ml white wine, 1 x tin of tomatoes, Handful of chopped flat leaf parsley and 200g pancetta.

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