James Martin cooks halibut with sautéed mushrooms and quail’s eggs for Ronnie O’Sullivan food heaven on Saturday Kitchen.

James says: “At its heart this is a really simple dish of fried fish served with beautifully cooked veg, but a deep-fried quail’s egg ups the ante.”

The ingredients for the vegetables are: 500ml chicken stock, 125g unsalted butter, 400g wild mushrooms, 100ml double cream, 150g purple sprouting broccoli, cut into small florets, 1½ bunches baby heritage carrots, in a mix of colours, salt and freshly ground black pepper.

For the halibut: 4 tbsp olive oil, 4 fillets halibut, skin on and pin-boned, seasoned with salt and pepper, 100g unsalted butter and 8 sprigs fresh chervil, to garnish.

For the potato wrapped, deep-fried quail’s eggs, vegetable oil, for deep frying, 1 large potato, peeled, 1 egg yolk and 12 quail’s eggs, soft boiled.