James Martin signature scallops with celeriac puree, apple, lime, seaweed and a white wine, shallot and cream sauce on This Morning.

The ingredients are: 1 celeriac, 250g 00 flour, 250g table salt and Water to bind.

For the sauce: ½ shallot, diced, 1 garlic clove, peeled and crushed, 15 ml olive oil, 1 bay leaf, 1 sprig thyme, 100ml fish stock, 50ml white wine, 100ml double cream, 2 kaffir lime leaves, thinly sliced, 1 lime, zest only and to finish: lime juice and salt.

For the celeriac puree: ½ the baked celeriac , 200ml double cream.

For the apple garnish: 1 Granny Smith apple, thinly sliced, 50ml rice wine vinegar and Pinch sugar.

For the scallops: 4 large scallops, cleaned, Dash of oil, 100g butter, Salt and pepper.

To serve : Scallop shells, Handful of Seaweed and Small handful of chervil.

See recipes by James in his book titled: James Martin’s Islands to Highlands: 80 Fantastic Recipes from Around the British Isles (with foreword by Tom Kerridge) available from Amazon now.