James Martin served up a tasty pumpkin with mussel and saffron soup for the festive season on Home Comforts at Christmas.

James says: “This smooth, luxurious and flavoursome soup is perfect as a wintry pick-me-up. It is also ideal for freezing.”

The ingredients are: 50g butter, 1 onion, roughly chopped, 250ml white wine, 500g mussels (rinsed, de-bearded, discard any mussels that do not close tightly when tapped), 500g pumpkin, peeled, seeds removed, roughly chopped, 2 garlic cloves, roughly chopped, 2 sprigs fresh thyme, leaves only, 400ml vegetable stock, 125ml double cream, 2 star anise, small pinch saffron, 1 lime, juice only, salt and freshly ground black pepper and 1 tbsp red-veined sorrel cress or chopped fresh herbs, to garnish (optional).