Glynn Purnell served up a tasty surf and turf with beef short ribs, mussels, wild garlic butter and asparagus on James Martin’s Saturday Morning.

The ingredients are: 2 tbsp butter, 2 short ribs, soaked in brine for 3 hours, 1 carrot, peeled and roughly chopped, 1 onion, roughly chopped, 2 sticks celery, roughly chopped, 1 garlic clove, sliced, 3 sprigs thyme, 2 bay leaves, 4 peppercorns, 250ml red wine and 250ml beef stock.

For the mussels: 25g unsalted butter, 2 shallots, finely chopped, 1 garlic clove, sliced, 2 tbsp fresh parsley stalks, 1.5kg mussels, cleaned and beards removed, 200ml dry cider.

For the garlic and parsley butter: ½ bunch flat leaf parsley, 5-6 large leaves wild garlic, 150g salted butter, softened and 1 garlic clove, chopped.

For the garnish: Handful baby watercress.

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