James Martin served up tasty Asian tempura monkfish with ponzu and steak on James Martin’s Saturday Morning.

The ingredients are: 2 x 200g sirloin steak, Splash of veg oil, 12 slices of monkfish, 200g self raising flour, 15ml sake, 250ml fizzy water, 1 tbsp thai basil chopped and 1 tbsp coriander chopped.

For the mayonnaise: 3 egg yolks, 1 tbsp Dijon mustard, 200ml veg oil, 2 tbsp ponzu and 1 tbsp yuzu.

To serve: Micro coriander, Chilli fonds and Red amarainth.

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