James Martin served up a tasty tandoori spiced roast cod fillet with yellow split lentil dhal on James Martin’s Saturday Morning.

The ingredients for the marinade are: 300ml thick greek natural yoghurt, 2 tsp ground cumin, 2 tsp paprika, 1 tsp hot chilli powder, 1 tsp turmeric, 2 tbsp white wine vinegar, 1 tbsp ginger paste, 1 tb garlic paste and 4 x 200g cod portions.

For the dhal: 25ml veg oil, 180g butter, 1 onion, diced, 5-cm piece fresh ginger, chopped, 3 garlic cloves, chopped, 2 teaspoons black mustard seeds, 1½ teaspoons turmeric, 2 teaspoons ground coriander, 2 teaspoons garam masala, 250g yellow split peas, soaked overnight in cold water and drained and Parsley, roughly chopped.

See recipes by James in his book titled: Complete Home Comforts: Over 150 delicious comfort-food classics available from Amazon now.