James Martin served up a tasty seafood curry with cashew nut style sauce on James Martin’s Saturday Morning.

The ingredients are: 300g scallops, 400g prawns, 1 bunch asparagus and 250g sugar snap peas.

For the marinade: 100g Greek yoghurt, 100ml single cream, 2 tbs coconut milk powder, 50g cheddar cheese grated, ½ tsp green cardomon powder, ½ tsp pepper, ½ tsp fennel powder, ¼ tsp mace powder, 1 green chilli, 1 tbs gram flour, 2 tbs lemon juice, 1 tbs ginger paste, 1 tbs garlic paste, 2 tbs olive oil and 1 lemon juice only.

For the sauce : 2 tbs veg oil, 2 cardamon, 1 green chilli, 2 onions blitzed, 100ml coconut milk, 50ml single cream, 50g Greek yoghurt, 20 cashews soaked and blitzed, 1 tsp garam masala, ½ tsp mace, Black pepper and 1 lemon.

See recipes by James in his book titled: Home Comforts available from Amazon now.