James Martin served up tasty Whitby scampi with monkfish, mayonnaise and a gluten free batter with cider on This Morning.

The ingredients for the mayo are: 3 egg yolks, 1 tbsp Dijon mustard, 200ml veg oil and 1 lemon juice.

For the batter: 250g self raising gluten free flour, 250ml cider and 1 tsp salt.

For the fish: 300g raw langoustines de veined, 300g raw shelled prawns and 300g monkfish tail, cut into 2 cm chunks.

To serve: Lemon wedges.

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