James Martin mussel and sweetcorn soup with foccacia, tomatoes and dill recipe for food hell on Saturday Kitchen.

James says: “This delicious blend of mussels, sweetcorn and cream creates a wonderfully warming soup. Perfect topped with a focaccia and tomato garnish.”

The ingredients for the soup are: 1kg mussels, scrubbed and debearded, 2 sprigs fresh thyme, 200ml dry white wine, 50g butter, 1 tbsp olive oil, 1 shallot, finely chopped, 1 garlic clove, finely chopped, 1 leek, roughly chopped, 1 fennel bulb, roughly chopped keep the fronds from the top, 200g sweetcorn kernals, 250ml chicken or fish stock and 100ml double cream.

For the garnish: 4 long slices foccocia bread, left to go stale, 2 tomatoes, small cross made on the bottom, iced water, for refreshing, 4 tbsp finely chopped fresh dill and 2 tbsp extra virgin olive oil.