James Martin served up a delicious gin panna cotta with buttermilk, tonic jelly, doughnuts and roasted rhubarb on James Martin’s Saturday Morning.

The ingredients are: 300ml double cream, 1 tsp vanilla bean paste, 400ml buttermilk, 50ml gin and 3 gelatine leaves, soaked in cold water for 5 minutes.

For the tonic jelly: 250ml tonic water, 2 sheets gelatine, 300g rhubarb, sliced, 50g caster sugar and 1 blood orange, juice and zest.

To serve: baby doughnuts and mint sprigs.

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