Rangoon Sisters served up a tasty Burmese mohinga fish noodle soup with pilchards and crispy chana dal crackers on James Martin’s Saturday Morning.

The ingredients are: rice flour 2 tbsp, garlic 6 cloves, peeled, ginger thumb-sized piece, peeled, lemongrass stalks 3, vegetable, sunflower or peanut oil 6 tbsp, onions 3 medium, thinly sliced, paprika 1 tbsp, turmeric powder 2 tsp, chilli powder 1–2 tsp, fish sauce 2–3 tbsp, plus extra to season, pilchards in brine 1 x 400g tin (if you can’t find pilchards use tinned sardines), shallots 300g, peeled, left whole and black pepper.

To serve: dried rice vermicelli 400g (0.8–1mm size), cooked, rinsed and left in cold water, limes 3, cut into wedges, chilli flakes or chilli flakes in oil, hard-boiled eggs 6, cut in half, coriander leaves and crispy chana dal crackers 1 batch, broken up (see below).

For the crackers: chana dal (or yellow split peas) 250g, soaked overnight or for at least 4 hours, rice flour 95g, plain flour 40g, baking powder ½ tsp, salt ½ tsp, plus extra to serve, cold water 250ml and vegetable, sunflower or peanut oil for deep-frying.

See recipes by Rangoon Sisters in his book titled: The Rangoon Sisters: Recipes from our Burmese family kitchen available from Amazon now.