Chantelle Nicholson served up Butter Poached Pollock, Caramelised Cauliflower and Zhoug (spicy, green chilli coriander sauce) on James Martin’s Saturday Morning.

The ingredients are: 120g pollock portion, 250g unsalted butter, 200g browned, table salt, ½ cauliflower, 200ml milk, 1 tsp apple cider vinegar and 1 tsp olive oil.

For the zhoug: 30g coriander, 20g flat leaf parsley, 1 green chilli, finely chopped, ½ tsp cumin seeds, 2 cardamom pods, finely crushed, ½ tsp brown sugar, 1 garlic cloves, peeled and 100ml olive oil.

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