Clare Smyth served up toast with morel mushrooms, snail butter, asparagus, wild garlic and confit egg yolk on James Martin’s Saturday Morning.

The ingredients for the snail butter are: 100g butter (room temperature), 1tsp Dijon mustard, 2 cloves of chopped garlic, 20g chopped parsley, 25g chopped shallots, 25g chopped button mushrooms, 30g chopped Parma ham, 10g ground almonds and Salt.

For the toast: 1 slice of brioche 2cm thick, 1 whole egg, 1 egg yolk, 25ml milk, 25g snail butter from above, Oil for cooking, Butter for cooking, Salt and pepper.

See recipes by James in his book titled: Home Comforts available from Amazon now.