John Torode served up a delicious spaghetti marinara dish for food heaven on Saturday Kitchen.

John says: “This recipe requires a bit of time but you will be rewarded with a superb spaghetti dish that sings of the flavours of the sea.”

The ingredients are: 100ml olive oil, 1 onion, diced, 1 garlic clove, crushed, 300g fresh ripe tomatoes, chopped, 50ml white wine, 100g mussels, cleaned and debearded, discarding any mussels with broken shells and any that refuse to close, when tapped, 200g clams, cleaned, 8 whole large prawns, heads and shells removed but reserved, 50ml vegetable oil, 80g butter, 400g spaghetti, 6 scallops, shelled and sliced in half, 150g white fish, such as pollock, skinned and cubed, 2 long red chillies, chopped, 1 handful fresh parsley, chopped and salt and freshly ground black pepper.