James Martin cook tasty fish cakes with trout, smoked haddock and prawns served with a French chive beurre blanc sauce on Home Comforts at Christmas.

James says: “These luxury fish cakes with a rich homemade sauce are decadent enough for a special occasion.”

The ingredients are: 400g floury potatoes, diced, 1 lemon, thickly sliced, plus a squeeze of lemon juice, 1 bay leaf, 1 onion, thickly sliced, 300g boneless, skinless salmon fillet, 300g boneless, skinless smoked haddock, 200g raw tiger prawns, peeled and de-veined, 1 tbsp finely chopped fresh dill, 4 spring onions, trimmed, finely sliced, 50g butter and 300g rainbow chard, larger stalks removed.

For the beurre blanc: 1 large shallot, peeled, finely sliced, 200ml white wine, 250g chilled butter, cut into cubes, squeeze lemon juice, 2 tbsp finely chopped fresh chives and sea salt and freshly ground black pepper.