James Martin served up tasty curry and cider batter deep fried salmon with yellow split peas dhal on James Martin’s Saturday Morning.

The ingredients are: 300g salmon fillet, skinless, sliced.

For the atter: 250g gluten-free self raising flour, 1 tsp curry powder, 1 tsp turmeric, 1 tsp black mustard seeds, 350g cider and 2 tbsp chopped coriander.

For the Dhal: 1-2 tbsp vegetable oil, 1 onion, diced, 5cm piece fresh ginger, chopped, 3 garlic cloves, chopped, 2 tsp black mustard seeds, 1½ tsp turmeric, small handful coriander, chopped finely, 2 tsp garam masala and 250g yellow split peas/lentils, soaked overnight in cold water and drained.

To serve: Coriander, roughly chopped, Mint, leaves picked and roughly chopped, Nigella seeds and 1 lemon, juice only.

See recipes by James in his book titled: The Complete Vegetable Cookbook: A Seasonal, Zero-waste Guide to Cooking with Vegetables available from Amazon now.