James Martin served up a tasty winter mussels soup with vegetables, saffron, double cream, Creme fraiche and herb oil on James Martin’s Saturday Morning.

The ingredients are: 600g mussels, 25g butter, 1 shallot, peeled and diced, 2 cloves garlic chopped, 1 bay leaf, 1 leek, diced, 1 carrot, diced, 1 fennel, diced, 1 tsp saffron, 150ml white wine, 100ml double cream, 1 small bunch parsley and 4 tomatoes.

To serve: Creme fraiche, Herb oil and Celery tops.

Optional to serve: Pan fried brill.

See recipes by James in his book titled: Complete Home Comforts: Over 150 delicious comfort-food classics available from Amazon now.