James Martin makes a coconut panna cotta with blood oranges and doughnuts served with a Suzette sauce for actor Bradley Walsh.

James says: “Coconut adds a tropical feel to these creamy panna cottas served with orange syrup.”

For this recipe you will need six dariole moulds or ramekins, a deep-fat fryer and a cook’s blow torch.

For the ingredients, James used:

50g caster sugar, 30g butter, 1 tsp fast-action yeast, vegetable oil, for deep frying.

For the oranges and sauce:

50g unsalted butter, 3 blood oranges, 1 zested, then peeled and cut into slices, and 2 juiced, 1 lemon, zest and juice only, 3 tbsp caster sugar, 2 tbsp orange liqueur, 2 tbsp icing sugar, 2 tbsp brandy.

To serve:

25g fresh coconut, 25g caster sugar, 4 sprigs fresh mint.