James Martin served up a tasty Korean dish of Chinese pickled cabbage kimchi served with halibut and scallops on Home Comforts at Christmas.

James says: “This Korean staple is easy to make and has a spicy kick that works well with fish, meat and all sorts of leftovers.”

The ingredients are: 200ml rice wine vinegar, 50ml fish sauce, 50g palm sugar, 2 tsp Korean chilli powder, 50ml lemon juice, 1 Chinese leaf cabbage, core removed, leaves thinly sliced, 2-4 red chillies (to taste), finely diced, 2 carrots, thinly sliced using a vegetable peeler, 5cm fresh root ginger, peeled, finely chopped, 2 garlic cloves, finely chopped, 15g dried seaweed, rehydrated in water, drained and finely chopped, 4 scallops, preferably hand-dived, cleaned, roe trimmed, 1 lime, zest and juice, pinch salt, 2 tbsp rapeseed oil, 25g butter, 4 x 200g halibut steaks, pin bones removed, 2 tbsp coriander cress, to garnish.