Cyrus Todiwala served tasty Portuguese Rissois of scallops with a whisky mayonnaise dressing on James Martin’s Saturday Morning.

For the mayonnaise: 2 egg whites, 1 tablespoon English mustard, 1 heaped teaspoon sugar, 1 teaspoon of sea salt (or to taste), 1 teaspoon Worcestershire Sauce, 1 tablespoon Balvene whisky, 1 long green chilli, roughly chopped, 5–6 fresh coriander stalks (or those left over from the garnish), roughly chopped, 2 tablespoons tomato ketchup, 1 teaspoon lime juice, 450–500 ml sunflower oil and 1 teaspoon crushed black peppercorns.

See recipes from James Martin in his book titled: James Martin’s Great British Adventure: A celebration of Great British food, with 80 fabulous recipes available at Amazon now.