James Martin served up tasty scampi with cider batter, mayonnaise and Amalfi lemons on James Martin’s Saturday Morning.

The ingredients are: 300g raw langoustines deveined.

For the batter: 250g SR gluten free flour, 250ml cider, 1 tsp salt and Black pepper.

For the mayonnaise: 3 egg yolks, 1 tbs Dijon, 200ml veg oil, Salt and pepper, 1 lemon juice and zest.

To serve: Lemon wedges and Watercress.

See recipes by James in his book titled: Complete Home Comforts: Over 150 delicious comfort-food classics available from Amazon now.