Jonny Lake served up Grilled Veal Sweetbread with Smoked Maitake Mushroom, Pickled Lingonberries and Wild Black Cumin on James Martin’s Saturday Morning.

The ingredients for the veal stock are: 6kg Veal Bones, 1 calve cut in half, 1,4kg onion, 1kg carrots, 250g celery, 10g thyme, 5g bay leaf, 10g star anise and 8l water.

For the sweetbread sauce: 130g reduced veal sauce, 30g black currant mostarda and 8g Toasted cumin powder.

For the veal glaze: 200g Veal stock reduce by 1/3 and 50g Butter.

To prep the sweetbread: 500g Water, 50g Salt and 500g Sweetbread.

For the black currant mostarda: 300g Frozen black currants, 250g Dry White Wine, 120g White wine vinegar, 200g Caster sugar, 50g Dijon mustard, 20g Mustard seeds, 14g Mustard Powder and 2g Sea Salt.

For the Pickled Lingonberries: 1kg Wild lingonberries, picked over and rinsed, 500g Water, 350g Chardonnay Vinegar and 166g Billingtons golden caster sugar.

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