Angela Hartnett and Luke Holder served up tasty grilled red mullet with crab and lemon garganelli on Saturday Kitchen.

The ingredients for the steeped lemons: 2 seedless, unwaxed lemons and 3 tsp caster sugar.

For the fresh pasta: 200g pasta flour, 9 free-range egg yolks and 1 tsp extra virgin olive oil.

For the seafood: 2 whole red mullets, head on, kipper cut and pin boned (200–300g each), 50ml olive oil, plus extra to coat the fish, 1 tsp dried chili flakes, 2 garlic cloves, finely sliced, 300g cherry tomatoes, quartered, 300g picked white crabmeat, 4 spring onions, thinly sliced, 20g coriander, roughly chopped and 20g mint, roughly chopped.

To serve: 2 tbsp olive oil and 1 lemon, zested.

See Angela’s recipes in her book titled: The Weekend Cook: Good Food for Real Life available from Amazon now.