Lenny Carr-Roberts served up The Bugle Summer Crab Kimchi Roll on James Martin’s Saturday Morning.

The ingredients for the kimchi are: 1 large Chinese Cabbage (nappa), 150gm Fine Natural sea salt, 2 tbsp Gochujang Red Bean Paste, 1 tbsp Korean red pepper powder, 5 garlic cloves minced, 1 large knob of ginger minced, 1 Granny Smith grated, 1 grated carrot, 2 tbsp Fish Sauce and 1 sterilised kiln jar 1ltr.

For the Summer Roll: 6 Chinese rice paper sheets, A tray of cold water, 200g fresh white crab meat, 1 large carrot julienne, 200g kimchi (see above), 1 large avocado, 1 lime zest and juice, 2 limes cut into 6 wedges, Some picked coriander leaves, 50g fresh edible seaweed like Wakame or Dulce and 200ml ponzu dressing (see below).

To garnish: Shiso cress, Pickled Daikon radish and Red vein sorrel.

For the Ponzu Dipping Sauce: 100ml ponzu dressing, 1/2 garlic minced, 1 small chilli deserved and chopped fine, 50ml light soy, 50ml rice wine vinegar and 1 tbsp honey.

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