James Martin serves up British seaside chowder with clams, cockles, fennel, samphire and saffron on James Martin: Home Comforts. James made his dish after a visit to a samphire farm overseen by Joe Miller and his family.

James says: “This quick, simple soup works wonderfully with all sorts of local seafood, so throw in whatever is readily available.”

The ingredients are: 300ml white wine, 1kg mixed shellfish, such as cockles, clams, mussels and winkles, cleaned and soaked in cold water, 50g unsalted butter, 1 shallot, finely chopped, 1 garlic clove, finely chopped, 1 fennel bulb, finely chopped, ½ leek, white part only, finely chopped, 250g waxy potatoes, peeled and cut into 5mm cubes, 2 pinches saffron strands, 1 star anise, 500ml chicken stock, 175ml double cream, 75g samphire, 2 ripe tomatoes, skin and seeds removed, 12 shelled cooked whelks, 2 tbsp finely chopped fresh chives, handful celery leaves, finely chopped and salt and freshly ground black pepper.