Ainsley Harriott served up a tasty grand harbour seafood platter with spiced tartare sauce on Ainsley’s Taste of Malta.

The ingredients are: 200g plain flour, 125g cornflour, 1 tsp baking powder, ¼ tsp sweet smoked paprika, pinch of cayenne, ½ tsp sea salt, 450ml ice cold soda water/sparkling water, 1 litre vegetable oil, 300g firm white fish fillets, cut into bite size pieces, 300g squid, washed and body cut into ½ cm rings, 1 courgette, cut into batons, 8-12 thin asparagus spears, ends trimmed, 12 large prawns, peeled, deveined, sea salt and freshly ground black pepper, flaky sea salt and lemon wedges, to serve.

For the Spiced Tartare Sauce: 6 tbsp mayo, 1 tsp finely chopped capers, 2 tsp finely chopped cornichons/gherkins, 1 tsp chopped fresh dill, ½ lemon, zest and for squeezing and a pinch of cayenne/paprika, according to taste (a tsp of rose harissa works well).

See recipes by Ainsley in his book titled: Ainsley’s Mediterranean Cookbook available from Amazon now.