Paul Ainsworth served up scallop nigiri with kohlrabi, ponzu mayonnaise and tare dressing for the festive season on James Martin’s Saturday Morning.

The ingredients are: 4 fresh hand dived scallops, 2 finger limes, Cornish sea salt flakes and 1 lime.

For the Katsuobushi Oil: 5ltr vegetable oil, 100g katsuobushi flakes and 100g kombu sheet.

For the Ponzu Mayonnaise: 1000ml vegetable oil, 90g pasteurised egg yolk, 40g Dijon mustard, 25g white wine vinegar, 20g kelp stock concentrate, 20g lemon juice, 20g soy, 30g shiro dashi, 40g ponzu and 1g xanthan gum.

For the Tare Dressing: 300g Glucose, 200g Tosazu Rice Vinegar, 100g Mirin, 45g Age Soy, 45g Ponzu and Zest of One Lemon.

For the Kohlrabi Pickle: 750ml Mirin, 2l Water, 50g Salt, 5l Rice Wine Vinegar, 10 Cloves of Garlic, 15 Star Anise, 150g Ginger and 100g Sugar.

For the Kohlrabi “Kimchi” Mix: 20g Diced and Squeezed, Pickled Kohlrabi, 8 Brown Shrimps, .5g Chives, .5g Chervil, Lemon Zest, Lime Zest, 8 Pieces of Chili (Blanched 3 Times), 1g Chopped Seaweed, 5g Katsuobushi Mayonnaise, 3 Drops Lemon Juice and Salt.

See recipes by James in his book titled: Complete Home Comforts: Over 150 delicious comfort-food classics available from Amazon now.