Sage and onion stuffing balls
An easy veggie stuffing that can be prepared in advance. If cooking from frozen allow an extra 5-10 minutes in the oven. Ingredients 40g/1½oz butter 2 onions, finely chopped 8 sage leaves, finely chopped 125g/4½oz …
Category: james martin recipes
Slow roast shoulder of pork with roasties and apple sauce with hispi cabbage
Preparation time under 30 mins Cooking time over 2 hours Serves 8 When roast pork is combined with duck fat roasties and homemade apple sauce you really can’t go wrong. By James Martin James Martin …
Earl Grey sorbet with pear, Earl Grey and cinnamon strudel
This impressively sticky dessert strikes the perfect balance between delicate flavours and pure indulgence. Ingredients For the sorbet 30g/1oz Earl Grey tea leaves 300g/10oz caster sugar 1 lemon, juice only 1 litre /1¾ pints boiling …
Panna cotta with mini doughnuts and fresh raspberries
This dessert is wonderful for dinner parties because it can all be prepared in advance and assembled just before serving. Equipment and preparation: For this recipe you will need four dariole moulds or ramekins. Ingredients …
Trio of beer-battered fish fingers with pea purée and parsley oil
Ingredients For the fish fingers vegetable oil, for deep frying 2 free-range eggs, separated 150g/5oz plain flour salt and freshly ground black pepper 250ml/9fl oz British beer 1 monkfish fillet, membrane removed, cut into four …
Razor clam, leek and brioche bake
This recipe for razor clams balances them with sweet leeks and brioche, in a sumptuous bake. Ingredients 700g/1lb 9oz clams 700g/1lb 9oz razor clams 125ml/4fl oz white wine 115g/4oz butter 300g/10½oz leeks, sliced thickly 4 …
Hazelnut-crusted rump of salt marsh lamb with runner beans
Ingredients 2 x 400g/14oz salt marsh lamb rumps, trimmed salt and freshly ground black pepper 110g/4oz butter 110g/4oz hazelnuts, roughly chopped 1 tsp finely chopped fresh rosemary 2 tsp English mustard 300g/11oz runner beans, trimmed …
Wild salmon with sauce vierge
A great summer dish for light, fresh eating. Vary the herbs in the green sauce according to what you can get hold of. Ingredients For the wild salmon 2 tbsp olive oil 4 x 150-200g/5½-7oz …
Roasted quail with parsnip purée, pomegranate and parsnip chips
Ingredients For the roasted quail and parsnip purée 2 tbsp olive oil 2 ready-to-roast quail 100g/3½oz unsalted butter 250g/9oz parsnips, chopped 1 banana shallot, chopped ½ garlic clove 100ml/3½fl oz double cream salt and freshly …
Yorkshire parkin
A classic Yorkshire ginger cake – a perfect accompaniment with a cup of tea. Make this a few days in advance to mature. Ingredients 225g/8oz self raising flour 110g/4oz caster sugar 1 tsp ground ginger …
Cottage pie with peas
Cottage pie is ultimate comfort food, the perfect dish to warm you up on a winter’s evening. Ingredients For the mashed potato topping 1.5kg/3lb 4oz baking potatoes 75g/3oz butter 150ml/5fl oz milk Salt and freshly …
Onion marmalade bread rolls
These bread rolls are easier to make than you might think and deliciously flavoured with red onion marmalade Equipment and preparation: for this recipe you will need a mixer with a dough hook attachment and …
Smoked salmon and cucumber timbale with a winter leaf salad and house dressing
Cucumber wrapped parcels of salmon and soft cheese makes an elegant starter that can be made up to a day in advance. Ingredients For the smoked salmon vegetable oil, for greasing 1 cucumber, peeled and …
Bolognese ragù with tagliatelle
Slow cooking beef renders it very tender in this dish, perfect with tagliatelle. Ingredients 200g/7oz pancetta, chopped 1kg/2lb 2oz beef mince 3 tbsp olive oil 25g/1oz butter 1 onion, roughly chopped 2 carrots, peeled, finely …
Scallop soufflé with a shellfish sauce, lobster, langoustine, clams and mussels.
A seafood extravaganza. If you don’t want to cook the whole shebang, just try the individual soufflés with scallops. Ingredients For the scallop soufflés 40g/1½oz butter, plus extra for greasing 40g/1½oz plain flour, plus extra …
Black bean, cavolo nero and beef stir fry
Ingredients 2 tbsp vegetable oil 1 x 300g/10½oz beef fillet, finely sliced 200g/7oz cavolo nero leaves, washed and trimmed 2 garlic cloves, finely sliced 3cm/1¼in piece ginger, finely sliced 1 red chilli, seeds removed, flesh …
Confit duck cassoulet with olive oil mash
This hearty French dish uses James Martin’s recipe for homemade baked beans with sausages as its base. Ingredients For the baked beans and sausages 3 tbsp olive oil 6 good-quality pork sausages 1 shallot, finely …
Goats’ cheese on brioche with salt baked celeriac and red currant dressing
Creamy goats’ cheese salad with a sharp redcurrant reduction and celeriac baked in a salt crust. Ingredients For the dressing 250g/9oz redcurrant jelly 250ml/9fl oz red wine vinegar 4 cloves 75g/2¾oz Dijon mustard For the …