James Martin served up scallop and lobster curry with tamarind sauce and steamed rice for Simon Webb’s food heaven on Saturday Kitchen.

James says: “Prepare your own spice paste and you are on course for a deliciously luxurious seafood curry that’s ready in no time.”

The ingredients for the curry: 3 small onions, finely chopped, 20g grated fresh root ginger, 12 curry leaves, 3 tbsp grated fresh coconut, 2 tbsp cumin seeds, 1 tsp black peppercorns, 8 tbsp tamarind pulp, 1 litre vegetable stock, 3 dates, chopped, 1 tbsp garam masala, 1 tbsp chilli powder, 1 tbsp curry powder, 75g unsalted butter, 8 scallops, removed from their shells and cleaned, roe removed and discarded and 1 lobster, cooked and meat removed.

For the rice: 200g basmati rice, salt, to taste and 2 tbsp chopped fresh coriander.

To serve: 2 tbsp red amaranth cress and 2 tbsp coriander cress.