Frances Atkins served up tasty Cabbage and Wild Herb Cake on James Martin’s Saturday Morning.

The ingredients are: 2 x Medium Hisbi Cabbages – approx. 80g total, 50g Olive Oil, A Handful of good Sea Salt – approx. 20g, White Sourdough Crumb – 500g Loaf, trim crust weighing out 300g, 120g Mixed Wild Herbs of your choice – do not use basil or large soft leaf herbs as they will lose colour. Eg, Nettle, Sweet Cicely, Parsley, Coriander, Dill, 40g Parmesan Cheese, 60g Philadelphia Cheese, 2 Eggs – total 100g, A tablespoon of Olive Oil and Seasoning to taste.

For the roasted veg to serve: 1 x Small Butternut Squash, peeled and diced, 4 x baby carrots, 4 x cauliflower florets, 1 x Small Sweet Potato, peeled and diced, 4 x baby Turnips and 4 x Baby Beetroots.

For the serving veg: Cooked Fresh Peas and Cooked Fresh Broads – 100g of each and 1 x diced Avocado.

For the watercress filling: 50g of Picked Watercress, 1 x heaped teaspoon of mixed English Mustard – approx. 20g, 200g Philadelphia Cheese, Wild Garlic, Spearmint, Pea Shoots and Basil.

For the Tomato Chutney: 1 x Carrot, ½ Chilli, 1 x Onion, 2 x Cloves of Garlic, 1 x Teaspoon of Mustard Seed, 1 x Teaspoon of Coriander Seed, 1 x 400g Tin of Tomatoes, 150ml White Wine Vinegar and 70g Caster Sugar.

For the ginger and lime dressing: 250g Fresh Grated Ginger, The zest and juice of 2 Limes and 100ml of Pickle Mix – 70g Sugar, 30g White Wine Vinegar, brought to the boil.

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