James Martin served up tasty monkfish and cauliflower with teriyaki crumb and a coconut, ginger and lemongrass sauce on James Martin’s Saturday Morning.

The ingredients are: 2 small cauliflowers, chopped into small florets, Salt and pepper, 2 x 200g monkfish, 150g butter and a few cauliflower leaves.

For the teriyaki: 100mls soy sauce, 100g caster sugar, 25g mirin and 1 knob ginger grated.

For the sauce: 300ml chicken stock, 150ml coconut milk, 1 knob of ginger, grated and 1 lemongrass, sliced.

To serve: Coriander oil and Micro coriander.

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