James Martin served up tasty rice noodle salad with crab cakes on Saturday Kitchen.

The ingredients are: For the crabcakes: 250g floury potatoes, such as King Edward, cut into large chunks, vegetable oil, for deep frying, 10g butter, 1 tbsp finely chopped fresh coriander, ½ large fresh green chilli, seeds removed and finely chopped, 150g white crabmeat, flaked, 100g brown crabmeat, 2 limes, juice only and salt and freshly ground black pepper.

For the rice noodles and dressing: 250g rice noodles, 3 limes, juice only, 4 garlic cloves, crushed, 2 tbsp finely grated fresh root ginger, 4 tbsp palm sugar, 1 tbsp sesame oil, 3 tbsp nuoc nam (Vietnamese fish sauce), 3 tbsp soy sauce, 2 red chillies, 1 finely chopped and 1 sliced, 1 large bunch fresh mint, leaves only, chopped and 1 large bunch coriander, leaves only, chopped.

To serve: coriander cress, 1 red chilli, sliced and 4 spring onions, chopped.