James Martin serves up wild mushroom soup with homemade garlic bread on Saturday Kitchen.

James says: “Roasting the garlic adds a sweetness to garlic bread – perfect to serve with a simple creamy soup.”

The ingredients for the soup are: 50ml rapeseed oil, 1 shallot, chopped, 1 garlic clove, chopped, 625g wild mushrooms, such as chanterelle, ceps, tompette, girolle or oyster, ½ lemon, juice only, 400ml chicken stock, 125ml double cream, 50g butter, diced, salt and freshly ground black pepper and ¼ bunch fresh chervil, chopped, to garnish.