Matt Tebbutt showcased a tasty Canadian cheese soup with black pudding, apple and English mustard on Saturday Kitchen.

The ingredients are: 2 tbsp olive oil, 30g unsalted butter, 4 rashers streaky bacon, chopped, 1 onion, diced, 1 potato, peeled and diced, 1 garlic clove, chopped, 2 celery sticks, chopped , 1 tsp chopped fresh thyme, 1 bay leaf, 1 tbsp plain flour , 1–2 tsp English mustard powder , 200ml chicken stock , 300ml full-fat milk , 200g Kirkham’s Lancashire cheese, crumbled and ground white pepper.

To garnish: 25g unsalted butter , 150g British black pudding, broken into crumbs, 1 Braeburn apple, cored, peeled and diced and 1 tbsp chopped fresh chervil.

See recipes by Matt in his book titled: Weekend: Eating at Home: From Long Lazy Lunches to Fast Family Fixes available from Amazon now.