James Martin serves p parsnip soup with spinach and scallops on Saturday Kitchen.

James says:”A garnish of scallops adds a luxurious finish to this simple, lightly spiced soup.”

The ingredients are: 50g unsalted butter, 1 shallot, roughly chopped, 1 garlic clove, roughly chopped, 500g parsnips, peeled, cut into medium chunks, 2 sprigs fresh thyme, 1 tbsp honey, 2 tsp medium curry powder, 400ml vegetable stock, 100ml double cream, 1 tbsp rapeseed oil and 50g spinach.

For the scallops: 2 tbsp rapeseed oil, 4 hand-dived scallops in their shells, meat removed and cleaned and 4 tbsp coriander cress.