Ingredients For the aubergine 1 aubergine, thickly sliced 125ml/4½fl oz olive oil 2 shallots, peeled and roughly chopped ½ clove garlic, finely sliced For the pork 1 tbsp olive oil sea salt and freshly ground …
Mutton might not be as popular as it once was, but it’s the traditional – and most flavouful – meat to use in hotpots. Using the rendered suet fat from around the kidney adds even …
James’ cheese soufflé uses Old Winchester, a nutty tasting hard cheese which can be used as a vegetarian alternative to Italian hard cheeses. Equipment and preparation: for this recipe you need four ramekins or soufflé …
Ingredients 1 tbsp olive oil 2 cloves garlic, chopped 1 onion, chopped 225g/8oz smoked streaky bacon, cut into 2cm/½in strips 6 cooked sausages 1 can baked beans 1 glass red wine 290ml/½ pint beef stock …
This light chocolate cake is a great make-ahead dessert and sure to keep the family happy. Make it easy for yourself by buying the ice cream. Equipment and preparation: you will need an ice cream …
A vibrant soup that is oh so simple to make. Whip up a batch for a nutritious mid-week meal. Ingredients 25g/1oz butter 2 banana shallots, peeled and finely chopped 1 garlic clove, finely diced 400g/14oz …
Marinating the meat makes all the difference so don’t be tempted to skip that step. If you want a lighter curry, swap some of the cream for natural yoghurt. Ingredients 4 chicken breasts, skinned, boned …
Cook this gorgeous vegetarian quiche for a special occasion. Ingredients For the quiche butter, for greasing 400g/14oz ready-made shortcrust pastry 350g/12oz flat mushrooms 3 sprigs thyme, leaves only 2 tbsp olive oil salt and freshly …
Ingredients For the pure&eactute;e ½ onion, finely chopped 1 x 400g/14oz can mixed beans, drained and rinsed 1 garlic clove 1 tbsp olive oil For the naan breads 200g/8oz self-raising flour 1 tsp fresh thyme …
Tea smoking is a simple way of injecting a unique flavour into foods. Use this technique to enhance sustainable, affordable trout. Ingredients For the smoked trout 225g/8oz uncooked rice 225g/8oz demerara sugar 8 tea bags, …
Delight your guests with a cinnamon twist on the usual dainty madeleine, served with aniseed flavoured caramel. Equipment: You will need a madeleine tin. Ingredients For the cinnamon madeleines 225g/8oz butter, plus extra for greasing …
Ingredients 227g-283½g/8-10oz duck breast (or 2 smaller ones) 1 tbsp cumin 2 tbsp clear honey 1 tbsp corn oil salt and pepper bottle plum sauce packet of crispy seaweed Preparation method Preheat the oven to …
Ingredients 50g/2oz butter 5 tbsp fresh breadcrumbs 4 tbsp chopped fresh flat leaf parsley 2 sprigs fresh thyme, leaves only salt and freshly ground black pepper 500g/1lb 2oz spaghetti 5 tbsp olive oil 1kg/2lb 2oz …
James Martin’s dim sum of steamed prawn parcels are served with two types of spicy dip – a great starter for sharing. Ingredients For the dips 3 tbsp soy sauce 1 tbsp sesame oil 2 …
Ingredients For the gateau 50g/1½oz self-raising flour, plus extra for flouring 50g/1½oz unsalted butter, plus extra for flouring 50g/1½oz caster sugar 2 free-range eggs 25g/1oz fresh cherries, halved, stones removed 2 tbsp cocoa powder For …
Kick your lamb chop supper up a notch with a mixture of textures, flavours and a classic French paloise sauce. Ingredients For the paloise sauce 200g/7oz butter ½ bunch fresh mint, plus 2-3 tbsp chopped …
James Martin’s individual tarte tatins are made with love and care – use any seasonal fruit to fill them. Ingredients For the rough puff pastry 250g/9oz plain flour 250g/9oz very cold butter, cut into small …
A James Martin favourite, crisp fried squid with a tangy yuzu mayo for dipping. Yuzu is now available in some supermarkets. Ingredients For the yuzu mayonnaise 4 medium free-range eggs, yolks only 1 tbsp white …
