James Martin cooks a tasty scallops with apple and black pudding for food heaven on Saturday Kitchen.

James says: “Apples are the star of this sensational starter. The sweetness of the apples are balanced by the savoury black pudding.”

The ingredients for the scallops are: 8 slices maple-cured streaky bacon, 2 tbsp rapeseed oil, 200g black pudding, sliced, 12 scallops, roe removed, 100g unsalted butter and 2 green apples, peeled, cored and sliced.

For the apple salad: 2 green apples, peeled and julienned, 50g watercress leaves, 50g bull’s blood leaves, 3 tbsp rapeseed oil, 1 tbsp white wine vinegar and ½ lemon, juice only.

For the apple and vanilla purée: 40g butter, 300g Granny Smith apples, peeled, cored and chopped, 20g caster sugar, 1 vanilla pod, split lengthways and seeds scraped out and salt and freshly ground black pepper.