The Hairy Bikers served up Tempura scallops and asparagus with ponzu dressing on their Best of British food series.

The Bikers says: “Ponzu dressing adds a citrus zing to this Japanese dish of deep-fried asparagus and scallops.”

For the ponzu dressing, 100ml mirin (rice wine), 75ml dark soy sauce, 1 tbsp rice vinegar, 1 x 13cm strip kombu (dried seaweed), 2 tbsp ponzu (Japanese citrus-based sauce), alternatively use fresh lemon juice, plus 1-2 tsp extra to taste, lemon wedges for garnish, 1 spring onion (green part only), finely sliced and pinch dried chilli flakes (optional).

See how the Bikers prepare their dish in this BBC video: