David Everitt Matthias served up tasty Newlyn Gurnard with Pumpkin, Mandarin Koshu and Miso Dressing on James Martin’s Saturday Kitchen.

The ingredient for the Gunard: 4 x 200g Skinless portions of gurnard from a 3kg fish, 50g Olive Oil, 30g Unsalted Butter and Seasoning.

For the Pumpkin Puree: 800g Crown Prince Pumpkin – baked in foil to give 400g flesh, 150g Milk, 200g Double cream, 150g Brown Butter and Seasoning.

For the Roasted Pumpkin: 4 slices of Crown Prince Pumpkin 2 cm thick, no skin, Kosho and Seasoning.

For the Mandarin Kosho: 14 Mandarins Zest to yield 250g, 1 Grapefruit Zested yield 6g, 2 Lemons Zested Yield 6g, 3 Limes Zested Yield 4g, 5g Green Chillies Deseeded, chopped finely, 2 Mandarin Juiced, ½ Small Grapefruit Juiced, ½ Lemon Juiced, ½ Lime Juiced and 12g Salt.

For the Pickled Pumpkin: 300g Finely Sliced Pumpkin, cut into discs, 300g Soft Brown Sugar, 200g Orange Juice and 100g White wine vinegar.

For the Hibiscus Seasoning: 50g Dried Hibiscus, 100g Dried Cranberries, 35g Granulated Sugar, 30g Dried Rosehip Shells and 15g Maldon Salt.

To Garnish: Small Sea Vegetables (Sea Aster, etc), Trompette Noir and 30g Roasted Pumpkin Seeds.

For the Miso Dressing: 50g Sesame Oil, 25g Olive Oil, 13g Light Soya Sauce, 25g Bonito Soy Sauce and 5g Lime Juice.

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