James Martin served up tasty Scampi with Ponzu Mayo on James Martin’s Saturday Morning.

The ingredients are: 300g raw langoustines, de-veined and 2 limes, juice and zest.

For the Batter: 250g self-raising gluten free flour, 200ml tonic water, 50ml gin and 1 tsp salt.

For the mayonnaise: 3 egg yolks, 1 tbsp Dijon mustard, 200ml veg oil, 2 tbsp ponzu and 1 tbsp yuzu.

To serve: Lime wedges, Few sprigs of coriander chopped and Bunch of curly parsley.

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