James Martin served up a tasty carrot and coriander soup with crab beignets on Saturday Kitchen.

The ingredients are: 1 tbsp olive oil, 25g butter, 1 onion, thinly sliced, 400g carrots, roughly chopped, 1 tbsp ground coriander, 500ml vegetable stock, 2 tbsp roughly chopped coriander leaves and salt and freshly ground black pepper.

For the crab beignets: vegetable oil, for frying, 50g butter, diced, 75g plain flour, ½ tsp cayenne pepper, 2 free-range eggs, 75g white crabmeat and 30g brown crabmeat.

To serve: drizzle of olive oil and 2 tbsp baby coriander.