James Martin served up a delicious soup with wood roasted peppers and potatoes on Saturday Kitchen.

James says; “Using a jar of roasted red peppers gives this soup a rich flavour and cuts the cooking time down to less than 10 minutes.”

The ingredients are: 2 tbsp olive oil, plus extra to serve, 25g butter, 1 banana shallots, halved, 2 garlic cloves, 1 tbsp smoked paprika, 2 sprigs fresh thyme, 2 tbsp tomato purée, 400g roasted red peppers from a jar, drained, 400ml chicken stock, hot and 100ml double cream.

For the almond potato croquette: vegetable oil, for deep frying, 500g mashed potatoes, 1 tbsp finely chopped flatleaf parsley, 50g plain flour, 1 free-range egg, beaten, 75g flaked almonds and basil leaves, to serve.