Richard Bertinet served up a delicious brioche with caramelised apples and calvados on James Martin’s Saturday Morning.

The ingredients are: 250G full fat milk, 2 medium eggs, 500g strong white bread flour, plus extra for dusting, 30g fresh yeast, 80g caster sugar, 10g fine sea salt and 80g cold unsalted butter, plus extra for greasing the tin.

For the caramelised apples: 4 eating apples, peeled and cored, 40g unsalted butter, 100g caster sugar, 1 small glass of calvados (about 70g) and 50g crème fraiche.

For the glaze: 2 eggs and Pinch of fine sea salt.

To decorate: 1 eating apple, peeled, cored and sliced very thinly, 1 tablespoon pearl sugar nibs, approx and Icing sugar for dusting (optional).

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