James Martin makes vegetable samosas with pineapple and Chilli sauce on Saturday Kitchen live for actress Kellie Bright.

James says: “Try making a batch of these easy, tasty samosas. Just fry the filling and wrap it in a simple pastry, then deep fry for a great lunchtime or picnic snack.”

The ingredients includes:

For the pastry
375g plain flour, 150g self-raising flour, 125g butter.

For the filling
4 tbsp vegetable oil, 1 red onion, finely chopped, 1 tsp finely chopped fresh root ginger, ½ tsp mustard seeds, 1 tbsp ground coriander, 1 tsp ground cumin, 1 tsp red chilli powder, ½ tsp garam masala, 1 tsp dried mango powder, 1 tsp ground turmeric, 1 tbsp tomato purée, 3 large potatoes, peeled and diced and parboiled until just cooked, 100g peas, ½ tsp salt, 4 tbsp chopped fresh coriander leaves, vegetable oil, for deep-fat frying.

For the chilli sauce
75g/2½oz caster sugar, 2 red chillies, 3 plum tomatoes, roughly chopped, 8 lime leaves, 2 lemongrass stems, tough outer leaves removed, 25g roughly chopped fresh root ginger, 2 garlic cloves, peeled, left whole, 2 small shallots, 4 tbsp Thai fish sauce, 40ml sesame oil, 50ml dark soy sauce, 2 tbsp clear honey, 3 limes, 110g crème fraîche.