James Martin served up a quick and easy to make Chinese takeaway of lemon chicken with blackbean squid and stir-fried rice on James Martin: Home Comforts.

The ingredients for the lemon chicken are: 400g boneless skinless chicken breast, cut into strips, 2 tbsp light soy sauce, 1 tbsp honey, 2 tbsp cornflour, 2 lemons, zest and juice only, 75ml chicken stock, 1 tsp groundnut oil, 1 tbsp dry sherry, 1 red chilli, finely chopped, 3 garlic cloves, thinly sliced, 2cm piece fresh root ginger, peeled and finely grated and 3 spring onions, thinly sliced.

For the squid: 300g squid, cleaned and cut into strips, 1 tsp sesame oil, 1 tbsp soy sauce, 1 tbsp mirin, 2 tbsp groundnut oil, 3cm piece fresh root ginger, peeled and finely chopped, 2 garlic cloves, finely chopped, 2 red chillies, finely chopped and 40g black beans, rinsed, drained and roughly chopped.

50-75ml chicken stock, 2 tbsp dry sherry or Shaoxing rice wine, 3 spring onions, thinly sliced and 2-3 tbsp fresh coriander, roughly chopped.

For the rice: 1 tbsp groundnut oil, 300g cooked and cooled basmati rice, 2 spring onions, sliced, 2 tbsp coriander leaves, roughly chopped and 2 tbsp soy sauce.