James Martin serves up crab churros with chilli jam, dressed crab and lime mayonnaise for food heaven on Saturday Kitchen.

James says: “Delight your guests with deep-fried crab churros and a zingy flavour combo of chilli jam, lime mayo and mizuna salad.”

For the crab churros are: vegetable oil, for frying, 50g/1¾oz butter, diced, 75g plain flour, ½ tsp cayenne pepper, 2 free-range eggs, 75g white crabmeat, 25g brown crabmeat and salt and freshly ground black pepper.