John Whaite served up tasty sea bass salad with cashew nuts, coconut and kale on Steph’s Packed Lunch.

The ingredients for the salad are: 100g coconut flesh, finely sliced, 100g cashew nuts, 100g mange tout, thickly shredded, 100g cavolo nero, thickly shredded, 1 tbsp runny honey, 2 tbsp lime juice, 1 tbsp light soy sauce, 2 tsp fish sauce and Fine sea salt.

For the sea bass: 2 seabass fillets, skin on, 50g plain flour, 50g unsalted butter and 1 tbsp white rice vinegar.

See recipes by John in his book titled:A Flash in the Pan: Simple, speedy stovetop recipes available from Amazon now.