James Martin and mike Reid served up a tasty roasted tomato soup with cumin and poppy seeds flatbread croutons on James Martin’s Saturday Morning.

The ingredients are: 1 shallot, peeled and diced, 500g ripe tomatoes, halved, 4 cloves garlic, peeled, 1 red chilli, sliced, 50ml olive oil, Salt and pepper, 500ml vegetable stock and 50ml double cream.

For the confit tomatoes: 400g cherry tomatoes, halved, 100ml olive oil, Few sprigs of thyme and Few sprigs of rosemary.

For the flatbread: 200g plain flour, Water, to mix, Pinch of cumin and Mexican salt.

To serve: Basil oil, Drizzle of cream and Few croutons.

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