Matt Tebbutt served up a tasty salt cod brandade with mussels and crispy potato skins on Saturday Kitchen.

The ingredients are: 400g thick-cut piece lightly salted cod , 00ml milk , 1 bay leaf, 1 sprig tarragon , few peppercorns and 2 large, baked potatoes, flesh scraped into a bowl, skins retained (see below).

For the mussel dressing: 500g mussels , dash olive oil, 1 banana shallot, chopped, 1 garlic clove, smashed with a knife and peeled, 150ml white wine.

For the vinaigrette: pinch saffron, soaked in 1 tbsp warm water, 3 tbsp olive oil , 1 tbsp cider vinegar , 1 banana shallot, finely chopped and 1 tbsp chopped fresh chives.

For the crispy potato skin scraps: oil, for deep frying and potato skins, torn into pieces.

See recipes by Matt in his book titled: Matt Tebbutt’s Guilty Pleasures: Your Favourite Sweet and Savoury Indulgences in 130 Easy Recipes available from Amazon now.