Ryan and Liam Simpson-Trotman served up tasty wild boar (from the Forest of Dean) with Jerusalem artichoke, apple, sprout tops and a mustard sauce on James Martin’s Saturday Morning.

The ingredients are: 6 x 150-200gr wild boar rumps, 200ml gravy or jus, can be veal, pork, 100gr butter, 2 cloves of garlic and 2 sprigs of thyme.

For the artichoke: 600gr Jerusalem Artichoke, 1 vegetable stock cube, 1 clove of garlic, 1 sprig of thyme, 1 teaspoon of rapeseed oil, cold press, 1 spring onion sliced, 1 tablespoon of granny smith apple diced, 3 sprigs of lovage, finely sliced, 1 tablespoon chopped chives and 1 tablespoon of lemon juice.

To garnish: 200gr of red cabbage finely sliced and 12 sprout top leaves.

For the mustard sauce: 2 tablespoons of hot dog mustard, 3 tablespoons of rapeseed oil and 2 tablespoons of water.

See recipes by James Martin in his book titled: More Home Comforts: 100 new recipes from the television series, available at Amazon now.