James Martin and Chris Tarrant served up Mediterranean hot canned sandwiches with Serrano ham, mozzarella, rocket and pesto for a fishing trip on James Martin: Home Comforts.

The ingredients for the bread sponge are: 50g strong white bread flour, 50g durum wheat semolina flour, 6g fresh yeast, ¼ tsp caster sugar and 90ml tepid water.

For the bread: 450g strong white bread flour, plus extra for dusting, 450g durum wheat semolina flour, 2½ tsp salt and 475ml tepid water.

For the hot tinned sandwich: 150g rocket leaves, large bunch fresh basil, leaves only, 1 garlic clove, peeled, 50g parmesan, grated, 125ml extra virgin olive oil, 50g pine nuts, toasted, baguette slices (see above), 3 balls mozzarella, drained and thinly sliced, 150g sliced serrano ham and freshly ground black pepper.