Easy bread sauce
James Martin’s simple recipe for a classic bread sauce – wonderful with any white meat, but especially Christmas turkey. Ingredients 1 large onion, peeled 6 cloves 1 bay leaf 6 black peppercorns 570ml/1 pint full-fat …
Category: james martin recipes
Baked potato with bacon, taleggio and leek
Taleggio melts wonderfully and makes a delicious topping for baked potato, combined here with bacon and a creamy white wine sauce. Ingredients 4 large baking potatoes 1 tbsp olive oil sea salt 25g/1oz butter 1 …
Madeira cake
James Martin’s simple steps for making Madeira cake, will have you whipping up a soft, buttery afternoon treat. Ingredients 175g/6oz butter, at room temperature 175g/6oz caster sugar 3 free-range eggs 250g/9oz self-raising flour 2-3 tbsp …
Southern paella
This stunning one-pot dish makes a great main meal for a relaxed family gathering, served with your favourite Spanish wine. Ingredients For the southern paella 3 tbsp olive oil 1 onion, diced 2 garlic cloves, …
Brussels sprouts with pancetta
If a generous addition of bacon can’t convert the sprout haters then nothing will. They’re also super easy to make so the cook will be happy. Ingredients salt 900g/2lb 4oz Brussels sprouts, trimmed and loose …
Grilled sardines with potato and tomato salad
This light and sophisticated sardine recipe is perfect for an alfresco summer lunch. Ingredients 4 new potatoes 12 sardines, cleaned and gutted 3 tbsp extra virgin olive oil, plus extra for drizzling 1 tsp Dijon …
Scallops with a champagne sauce
A rather special dinner for two. Scallops served back in the shell, topped with soft potato, seaweed and a creamy champagne sauce. Ingredients 310g/11oz baking potatoes 8 scallops in their shells, well-scrubbed salt, to stand …
Chestnut mousse with panettone
This is a very seasonal Christmassy dessert using chestnuts which are traditional at this time of year, and panettone which is the classic Italian Christmas cake from Milan. Ingredients 1 medium panettone 1 tbsp rum …
Thai coconut mussels
Ingredients For the Thai coconut mussels 2 garlic cloves, peeled, roughly chopped 5cm/2in piece galangal, or ginger, peeled, chopped 2 stalks lemongrass 2 fresh lime leaves, roughly chopped 4 shallots, preferably Thai, peeled, chopped 1 …
Apple and blackberry charlotte
James Martin’s wicked dessert is the perfect way to use up a glut of blackberries. Ingredients 3 Bramley apples, peeled, 2 cut into chunks and 1 sliced for garnish 400g/14oz blackberries, 100g/3½ reserved for garnish …
Pan-fried halibut with sprout tops and a cockle, mussel and clam sauce
You could substitute the halibut for other firm-fleshed white fish in this simple but sophisticated dish. Ingredients 1 tbsp olive oil 150g/5½oz butter 4 x 150g/5½oz fillets halibut, skin on 2 sprout tops, leaves shredded …
Poached pears with ginger ice cream, ginger snap basket and goats’ milk sauce
Ingredients For the baskets 110g/4oz caster sugar ½ tsp ground ginger 60g/2½oz unsalted butter, softened, plus extra for greasing 50g/2oz plain flour 50ml/2fl oz golden syrup For the ice cream 500ml/18fl oz double cream 7 …
Pan fried halibut with truffle poached egg, hollandaise and cavalo nero
Fish simply fried, a hollandaise sauce, and eggs infused with the flavour of truffles. Ingredients 4 free-range eggs 1 truffle 200g/7oz basmati rice 4 x 200g/7oz halibut fillets, pin boned salt 75g/3oz butter 1 tbsp …
Salmon pad Thai
This Thai-style meal is packed with flavour, ready in no time and still feels special. Ingredients 2 x 200g/7oz salmon fillets 2 tbsp vegetable oil 2 large banana shallots, finely sliced 2 bird’s eye red …
Fig and strawberry tempura with lemon verbena crème brûlée and strawberry sauce
Ingredients For the tempura vegetable oil, for deep-frying 50g/2oz plain flour 50g/2oz cornflour pinch salt 75-110ml/3-4fl oz ginger ale 4 figs, halved lengthways 75-110ml/3-4fl oz sparkling water 12 strawberries For the crème brûlée 125ml/4½fl oz …
Chicken chasseur
This take on a classic French dish uses a whole chicken that has been brined overnight for a tender finish, served with a tarragon, wine and morel mushroom sauce. Ingredients For the brine 200g/7oz salt …
Coconut panna cotta with blood oranges and doughnuts
Coconut adds a tropical feel to these creamy panna cottas served with orange syrup. Equipment and preparation: for this recipe you will need six dariole moulds or ramekins, a deep-fat fryer and a cook’s blow …
Pan-fried plaice with crab and samphire
Pan-fried plaice fillets served with white crab meat and herbs and a delicious sauce made with the brown crab meat. Ingredients For the plaice 4 large plaice fillets, skinned and pin boned salt, to season …