Daniel Galmiche served up tasty Pork Loin With Mushrooms, Figs and Chestnuts on James Martin’s Saturday Morning.

The ingredients are: 4 pork tenderloin fillets, about 150g each, trimmed, 80g unsalted butter, 2 tbsp sunflower oil, 200g mixed wild or cultivated mushrooms, 12 cooked whole chestnuts, 4 tbsp sherry vinegar, 2 medium-firm figs, quartered, 200ml Chicken Stock (see below), 1 tbsp chopped chives, Sea salt and freshly ground black pepper and Boiled rice (optional), to serve.

For the chicken stock: 2kg chicken wings or bones, or 2 chicken carcasses, 1 thyme sprig, 2 carrots, peeled and halved lengthways, 1 small handful of parsley stems, 1 small onion, unpeeled and halved and 6 black peppercorns.

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