Clare Smyth served up Sharpham Park Spelt, Asparagus, St George’s Mushrooms, Wild Garlic and Selim Pepper on James Martin’s Saturday Morning.

The ingredients for the spelt are: 200g spelt, ½ shallot, 50ml white wine, 35g butter, 25g parmesan cheese grated, 1l chicken stock, elim pepper, 50g broad beans, 6 asparagus spears, 25g wild garlic and Barolo vinegar.

For the broth: 1 shallot, 1 clove garlic, 2 sprigs of thyme, ½l chicken stock, 10g dried ceps, 10g dried shitake mushroom, 25g chestnut mushroom, Asparagus trim, Wild Garlic Oil, 200g wild garlic, 300g veg oil and 3g salt.

To garnish: 5 g Wild garlic oil, 4 Large button mushrooms, 50g St Georges mushrooms, Wild garlic flowers, Broad bean flowers, Wild garlic shoots and Rocket.

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