Clare Smith served up tasty fried chicken with coleslaw and green gazpacho on James Martin’s Saturday Morning.

The ingredients for the marinade are: 6 Chicken thighs, skin off, cut in half, 500g butter milk, 100g sour cream, 50g Dijon mustard, 5g cracked black pepper, 7g garlic powder, 12g fine sea salt, 7g dried sage, 7g dried marjoram, 12g fine sea salt, 7g onion powder, 5g garlic powder, 3g all spice powder, 7g dry basil and 4g celery.

Frozen dressing: 50g butter milk, 50g mayonnaise, 400g cucumber, 65g shallots, 60g chardonnay vinegar, 100g green pepper, Salt and pepper to taste.

For the Coating mix: 450g flour, 150g cord starch, 150g tapioca starch, 25g paprika, 22g smoked paprika, 7g ground oregano, 7g chilli powder and 10g salt.

For the Herb pot: 12 cucumber flowers, 12 sorrel flowers, 12 tarragon leaves, 12 rocket leaves, 12 rocket leaves, 12 chive buttons and 12 nasturtium leaves.

For the slaw: 100g white cabbage, 100g red cabbage, 50g onion, 100g carrot, 4 iceberg lettuce cups, 20g mint, 10g thyme and 20g tarragon.

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