Galton Blackiston served up tasty veloute of Morston mussels with crusty bread and french fries on James Martin’s Saturday Morning.

The ingredients are: 1kg mussels, scraped, debearded and cleaned, 225ml white wine, 50g butter, 1 medium onion, peeled and finely sliced, 2 level tsp plain flour, 1 level tsp medium curry powder, 150ml fish or chicken stock, 150ml double cream, 1 x 120g pack of baby spinach leaves, washed and 6 tsp snipped fresh chives to garnish.

To serve: Crusty bread and French fries.

See recipes by James in his book titled: Cheese: 100 Ultimate Recipes For Cheese Lovers available from Amazon now.