Matt Tebbutt served up tasty mussels, sausage and leeks on sourdough on Saturday Kitchen.

The ingredients are: 300g mussels, 1 thick slice sourdough bread, 3 garlic cloves, 2 chopped and 1 left whole, 1 tbsp olive oil, 4 sprigs thyme, 2 sprigs with leaves removed, 25g unsalted butter, 2 leeks, sliced, 150g smoked sausage, such as morteau sausage, sliced, 1 tsp chopped fresh tarragon, 1 tbsp chopped fresh flatleaf parsley and salt and freshly ground black pepper.

See recipes by Matt in his book titled: Weekend: Eating at Home: From Long Lazy Lunches to Fast Family Fixes available from Amazon now.