The Fearless Chef (aka Kiran Jethwa), served up cod in coconut broth with Bengali pesto on This Morning.

The ingredients for the poppy pesto: 100g poppy seeds, 100g whole yellow mustard seeds, 1 tsp smoked paprika, 1 bunch fresh coriander, mustard oil or olive oil.

For the fish: approximately 250g cod fillet, skin on, 1 or 2 large banana leaves (or alternatively use parchment paper in the same way).

For the broth: 2 tbsp coriander seed, 2 bunches spring onions, sliced, 2 red chilli, sliced, 200ml fish stock, 1 packet Kokum (dried mangosteen) or xx tamarind paste, 1 tin coconut cream, 2 tbsp sugar, Juice and grated zest of 1 lemon.

For the crunchy topping: 1 fresh coconut, oil for deep frying, 1 bulb garlic, peeled and roughly chopped, 2cm fresh ginger, peeled and grated, 1 packet edible termites (if using!), 1 tbsp brown sugar, salt and pepper.