Sat Bains served up tasty chicken liver ‘muesli’ with apricot puree and pickled cranberries on James Martin’s Saturday Morning.

For the chicken liver parfait are: 400g chicken livers, 100g soy sauce, 300g Reduced brown chicken stock, 4 leaves of bronze gelatine, Salt and pepper.

For the apricot puree and pickled cranberries: 250g white wine vinegar, 250g water, 250g sugar, 100g cranberries and 100g Dried apricots.

For the granola: 150g porridge oats, 40g maple syrup, 40g sunflower oil, 2 shallots, 100g fine French beans, Olive oil, white wine vinegar, lemon juice and salt, 100g chicken skin.

For the Banyuls Syrup: 200ml banyuls.

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