James Martin served up a tasty shellfish with baby vegetables dish for food heaven on Saturday Kitchen.

The ingredients for the shellfish are: 400g clams, scrubbed and debearded, 400g mussels, scrubbed and debearded (discard any mussels with broken shells and any that refuse to close when tapped), 150ml white wine, 125g unsalted butter, 2 shallots, finely chopped, 150ml fish stock, 100ml double cream, 1 cooked lobster, meat removed, 8 cooked langoustines, shells removed, 2 tbsp olive oil, 8 scallops, shelled, cleaned, roe removed and 3 tbsp chopped fresh chervil.

For the vegetables: 1 bunch baby turnips, trimmed, 1 bunch baby carrots, peeled and trimmed, 8 asparagus spears, trimmed, 50g unsalted butter, 20g sea aster and 1 handful sea purslane.