James Martin served up a tasty chicken cordon bleu dish with Parmesan cheese, red cabbage and a kale salad on Saturday Kitchen.

James says: “Chicken stuffed with oozing melted cheese makes for a wonderfully indulgent supper.”

The ingredients for the stuffed chicken are: 4 chicken breasts, skin removed, 130g Parmesan, grated, 1 ball mozzarella, cut into 12 strips, 4 slices prosciutto or Parma ham, each cut into 3 strips, 75g plain flour, 4 free-range eggs, 70g dried breadcrumbs, 3 tbsp olive oil and salt and freshly ground black pepper.

For the red cabbage and kale salads: 1 free-range egg yolk, 2 tsp Dijon mustard, 2 tsp red wine vinegar or raspberry vinegar, 2 tbsp vegetable oil, 1 small red cabbage, root removed, leaves very thinly sliced, 75g kale, stalked removed, leaves thinly sliced and 1 tsp cumin seeds.