Richard Corrigan served up tasty stuffed sole fillets with lobster, broad beans and peas on James Martin Saturday Morning.

The ingredients are: 2x sole fillets, 1x lobster, 100g broad beans, 100g peas, 30g wild garlic, 15g fresh morels and Dash of vin jaune.

For the stuffing: Trimmings from 1 sole fillet, 1 x egg white, 25g melted butter, 30g double cream, Cayenne pepper and Salt.

For the sauce: Shells from lobster, Dash of olive oil, 1 leek (chopped roughly), 1 shallot (chopped roughly), 4 tarragon leaves, Dash of brandy, 40g San Marzano tomatoes, 250g chicken stock and 60ml double cream.

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