James Martin served up a tasty Arbroath smokie omelette with a cream cheese sauce, radicchio and watercress on James Martin’s Saturday Morning.

The ingredients are: 400g Arbroath smokie, flesh and 400ml full fat milk.

For the omelette: 5 eggs, beaten, Salt and pepper, 25g butter.

For the sauce: 15g plain flour, 25g butter, 50ml double cream, 200ml milk from the poaching liquor and 100g cheddar cheese, grated.

To serve – radicchio and watercress.

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