James Martin served up tasty vodka and tonic batter prawns/langoustines with aubergine and pomegranate molasses for Jane McDonald on James Martin’s Saturday Morning.

The ingredients are: 10 prawns, shells removed heads on.

For the batter: 250g plain flour, 50ml vodka, 200ml tonic, pinch salt, 1 tsp yeast and pinch sugar.

For the salad: 1 aubergine diced, 50ml olive oil, 25ml pomegranate mollasses, 1 lemon juice and zest, 50g pistacios chopped and 1 bunch parsley chopped.

To serve: 50g pomegranate seeds, Chopped parsley and Olive oil.

Veg oil for frying.

See recipes by James in his book titled: James Martin’s Saturday Morning Cookbook available from Amazon now.