James Martin served up a delicious toffee mousse with dulce de leche, custard and salted caramel dark chocolate popcorn on James Martin’s Saturday Morning.

The ingredients are: 400g dulce de leche, 500ml custard (shop bought, fresh), 600ml double cream (whipped to a soft peak) and 6 gelatine leaves.

For the meringue and popcorn: 3 egg whites, 3tbs caster sugar, 200g dark chocolate, 200ml dulce de leche, 100g popcorn kernels, 15ml vegetable oil and Salt.

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