Daniel Clifford served up a delicious Salmon Caviar with Cauliflower and White Chocolate on James Martin’s Saturday Morning.

The ingredients for the fish veloute are: 2ltr fish stock, 250g shallots, 250g white wine, 250g noilly prat, 100g rice wine vinegar, 500g cream, White chocolate, grated, amount to taste and Herring roe.

For the Cauliflower puree: 700ml milk, 300ml water, 600g cauliflower, chopped and 20g salt.

For the White Chocolate Tuile: 500g isomalt, 248g glucose and 180g white choc.

For the Caramelised White Chocolate: White chocolate.

For the salmon vinegar iceberg: Iceberg and Salmon vinegar.

For the salmon: 150g salt, 50g sugar and 50g hay.

Garnish for Tuile: Lime zest, Chives and Finger lime.

See recipes by James in his book titled: Complete Home Comforts: Over 150 delicious comfort-food classics available from Amazon now.