John Torode and Lisa Faulkner served up tasty mussels with cream and straws chips (Moules Mariniere with Skinny Frites) on John and Lisa’s Weekend Kitchen.

The ingredients for the skinny frites: About 4 large preferably Desiree or Russet potatoes, These potatoes also work – Maris Piper and when available Cyprus and Oil for frying e.g. vegetable, sunflower.

For the mussels: 3 shallots, diced, 5-6 cloves garlic, chopped, 50g butter, 1kg fresh mussels, cleaned of beards and any barnacles, 200ml white wine, 50ml double cream, Handful flat parsley, chopped, 10g salt and pepper.

See recipes from Lisa in her book titled: The Way I Cook… available from Amazon now.