James Martin showcased his Crisp coated fried rabbit with sweetcorn salsa and a mustard slaw dish on Saturday Kitchen.

The ingredients for the crisp coated rabbit, vegetable oil, for deep frying, 500g rabbit meat, cut into 2cm/¾in cubes, 500ml buttermilk, 200g plain flour, 100g rice flour, pinch dried thyme, pinch dried oregano, 4 tbsp cornflour, 1 tsp cayenne pepper, ½ tsp garlic powder, ½ tsp onion powder, 1 tbsp sea salt, 1 tsp paprika and 1 tsp baking powder.

For the sweetcorn salsa: 2 red chillies, roughly chopped, 8 lime leaves, 2 lemongrass stalks, tough outer leaves removed, finely chopped, 25g fresh root ginger, roughly chopped, 2 garlic cloves, peeled, left whole, 2 small shallots, roughly chopped, 4 tbsp Thai fish sauce, 3 tbsp sesame oil, 50ml soy sauce, 2 limes, juice and zest only, 150g caster sugar and 150g tinned sweetcorn, drained weight.

For the mustard slaw: 2 egg yolks, 2 tsp white wine vinegar, 1½ tbsp Dijon mustard, salt and freshly ground black pepper, 300ml vegetable oil, ¼ red cabbage, thinly sliced, 1 small carrot, grated, 1 small onion, finely sliced and 2 tbsp fresh parsley, chopped.