John Hooker served up a tasty fillet of Day Boat Brill with St Austell Bay Mussels, Coconut, Lemongrass and Ginger on James Martin’s Saturday Morning.

Rge ingredients are: X1 day boat Brill 2-3kg skinned and filleted, 500g St Austell bay mussels, 500ml White wine Sauvignon blanc, X2 sticks lemongrass, 50g ginger, X3 cloves garlic, X1 green chilli, 300ml coconut milk, 150g unsalted butter and X2 kaffir lime leaves.

For the garnish: X2 little gem lettuce, 10g fresh coriander, 50g pink sushi ginger and 10g unsalted butter.

For the curry oil: 50ml vegetable oil, 5g mild curry powder, ½ tsp turmeric, ½ tsp salt and 3 cardamom pods.

For the herb oil: 250g flat leaf parsley, 125ml extra virgin olive oil, 1tsp salt and 1tsp sugar.

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