Simon Hulstone served up tasty Roasted Skrei Cod, Confit Savoy Cabbage and Lemon, Brixham Mussel Cream, Crispy Kale on James Martin’s Saturday Morning.

The ingredients are; 2 x 150g fillets of cod ( salted in 10% salt brine ), 500g Brixham mussels cleaned, 1 torpedo shallot sliced, 50g fennel sliced, 2 star anis, 150ml pernod, 200ml white wine, 250ml double cream, 8 outer leaves of savoy cabbage, Pinch of bi carb, 2 lemons peel only, 100g sugar, 100ml chardonnay vinegar, 6 sprigs of green or purple kale ( washed and dried ) and Seasonings.

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