James Martin served up a tasty Dover sole goujons with deep fried samphire and blood orange mayo on James Martin’s Saturday Morning.

The ingredients are: 1 dover sole , skinned, filleted and cut into strips, 200ml cider, 150g gluten free sr flour, salt and pepper, 200g samphire and veg oil for frying.

For the blood orange mayo: 2 egg yolks, 1 tbs Dijon mustard, 200ml vegetable oil, salt and pepper and 1 blood orange zested and juiced.

To serve little gem lettuce leaves ,brioche buns, few sprigs watercress.

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