Lisa Allen served up scallop tempura and pickled cucumber tartare on James Martin’s Saturday Morning.

The ingredients for Scallops: 4 large west coast scallops and Flour to Dust.

For Tempura Batter: 100g Fécule (Potato Starch), 100g Gluten Free Self-Raising Flour, 100g Cornflour, 350g Sparkling Water and 5g Salt.

For Cucumber Tartare: 50g Pickled Cucumber, 70g Thick Mayonnaise, 30g crème fraiche, 20g Diced Shallots or Onions, 20g Capers (Small), 20g Diced Gherkin, 10g Lemon Juice and Salt to Taste.

For Pickled Cucumber: ½ cucumber, 100ml white wine vinegar, 50ml water and 50g sugar.

See recipes from James Martin in his book titled: More Home Comforts: 100 new recipes from the television series, available at Amazon now.