Romy Gill served up spicy tamarind sea bass fish with celeriac sauce on James Martin’s Saturday Morning.

The ingredients for the puree are: 1 small celeriac, peeled and diced into small chunks, 1 tsp cumin seeds, 1 tsp fennel seeds, 1 tsp ground black pepper, 1 tsp ground cumin, 1 tsp sea salt, 2-3tsp olive oil, 2 tsp brown butter and 100ml milk.

For the Roasted Sea Bass: 1 Whole sea bass or bream descaled and gutted, Rapeseed oil, juice of 1 lemon and 2 large garlic cloves, grated.

For the spice blend: 1 tsp cumin seeds, 1 tsp coriander seeds, 1tsp black mustard seeds, 1tsp chilli powder or flakes, 1/2 turmeric, 1tsp ground black pepper, 1/2 tsp ginger powder, 1 dried bay leaf and 1 Maldon salt.

For the dressing: 2 tsp ghee, 4 cloves of garlic chopped, 1 tsp of spice blend and 3tsp of tamarind chutney.

See recipes by Romy in her book titled: On the Himalayan Trail: Recipes and Stories from Kashmir to Ladakh available from Amazon now.