James Martin served up tasty goujons with dipping sauce and lime on James Martin’s Saturday Morning.

The ingredients are: 6 dover sole fillets, cut into strips, 2 eggs, beaten, 50g plain flour, 100g panko breadcrumbs, salt and pepper and 1 lime zested.

For the dipping sauce: 2 red chillis, diced, 2 lemongrass stalks, diced, A few Thai basil leaves, chopped, A few coriander leaves, chopped, 75ml white wine vinegar, 100g caster sugar and 25ml water.

To serve: Lime wedges and watercress.

See recipes by James in his book titled: James Martin’s Saturday Morning Cookbook available from Amazon now.