Theo Randall served up tasty fried scallops with chilli, sage, lemon, and Swiss chard on Saturday Kitchen.

Theo says: “This earthy, flavourful dish is a quick and easy way to impress dinner party guests.”

The ingredients are: 100g Castelluccio lentils, 1½ garlic cloves, the whole clove peeled and half clove sliced, extra virgin olive oil for dressing, 500g Swiss chard leaves, stem and thick veins removed and leaves halved, 2 tbsp olive oil, 1 tsp fennel seeds, crushed, 12 scallops (with roe), cleaned, 1 tsp small capers in vinegar, drained, 1 fresh red chilli, finely chopped, 12 sage leaves, 1 lemon, juice only, sea salt and freshly ground black pepper.