John Torode and Lisa Faulkner served up tasty seafood skewers with rice and a ginger and spring onion salad on John and Lisa’s Weekend Kitchen.

The ingredients are: 20ml veg oil, 50ml dark soy, 1 tsp chinese 5 spice , 1 tsp ginger paste or 1 small piece of ginger grated, 50ml lime juice, plus extra for wedges , 500g monkfish, cleaned and cut into 3cm x 3cm cubes, 12 scallops , 12 prawns, peeled with head on , 1 red onion, peeled and cut into thin wedges and 2 red peppers, deseeded and cut into rough chunks.

For Rice side: Cooked white rice to serve, 3 spring onions, finely sliced on an angle and 20ml sesame oil.

For the Ginger and Spring Onion Salad : 60ml vegetable oil, 20ml sesame oil, 20g fresh ginger, very finely sliced into matchsticks, 4 spring onions and Small bunch coriander, roughly chopped to garnish.

See recipes by John in his book titled: My Kind of Food: Recipes I Love to Cook at Home available from Amazon now.