Chefs Claude Bosi and Daniel Clifford serve up two very different dishes on today’s Saturday Kitchen Live with James martin.

Claude cooks a steamed cod and mussels with carrot and orange butter dish and says:

“Indulge in this sumptuous meal for one. Mussels and cod are paired with orange and carrot flavoured butter, while batter scraps give it some crunch.”

Daniel make sautéed lambs liver, minted peas, potato purée, sherry vinegar sauce and says:

“Make liver a luxury by serving it with creamy mash, minted peas and a rich sauce.”