James Martin served up a tasty roasted pumpkin soup with vegan yoghurt and rosemary and mixed seeds flatbread on James Martin’s Saturday Morning.

The ingredients are: 600g pumpkin sliced, 25ml olive oil, 1 lemon juice only, 600ml veg stock, 100 ml vegan yoghurt, 2 limes zest and juice, Salt and pepper.

For the flatbread: 325g self raising flour, plus extra for dusting, Water to bring together, 100g plain vegan yoghurt, Pinch of salt, 15g mixed seeds and Few sprigs of rosemary.

To garnish: Pumpkin oil and A few toasted mixed seeds.

See recipes by James in his book titled: Complete Home Comforts: Over 150 delicious comfort-food classics available from Amazon now.