Spaghetti vongole
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 …
Prawn dim sum
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 …
Black forest gâteau with chocolate sauce
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 …
Duo of lamb with paloise sauce and crushed new potatoes and green beans
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 …
Butternut squash and pineapple tarte tatin with vanilla ice cream
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 …
Salt and pepper deep-fried squid with yuzu mayonnaise and spring onion salad
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 …
Lamb hotpot with seasonal cabbage
Hotpot is the perfect dish for hearty appetites on a cold winter day – keep the cooking low and slow to ensure tender lamb. Ingredients 1.5kg/3lb 5oz neck fillet of lamb, cut into 2.5cm/1in pieces …
Chocolate fennel cake with candied fennel and pastis cream
Ingredients For the cake 1 fennel bulb, cut in half lengthways, finely sliced 300g/10oz plain chocolate 150g/5oz butter 6 free-range eggs, separated 50g/2oz caster sugar For the candied fennel 110g/4oz caster sugar 110ml/4fl oz water …
Pancakes with chocolate sauce
Try James Martin’s pancake recipe with a wicked chocolate sauce for Pancake Day. Ingredients For the pancakes 85g/3oz self-raising flour 1 free-range egg 300ml/½ pint milk (approx) drizzle oil For the chocolate sauce 55g/2oz caster …
Chinese-style banana fritters
Ingredients For the fritters 175g/6oz plain flour 125g/4½oz cornflour 1 tsp baking powder 250ml/9fl oz sparkling water 1 tsp sesame oil 4 bananas, peeled, cut into chunks vegetable oil, for deep-frying For the caramel 250g/9oz …
Steamed plaice in a creamy white wine sauce with broccoli, asparagus and mushrooms
Plaice is well suited to steaming as it retains the delicate flavour and texture of the fish. Try it with James Martin’s cream sauce for a little luxury. Equipment and preparation: For this recipe you …
Raspberry marshmallows
Ingredients 455g/1lb granulated sugar 1 tbsp liquid glucose (available from some chemists and specialist cook shops) 200ml/7fl oz water 2 large free-range egg whites 9 sheets gelatine (about 16g/½oz), soaked in 140ml/5fl oz water 1 …
Squid and brown shrimps with salt cod croquettes
Salt cod croquettes are very popular in Spain where they are served as tapas. James Martin pairs them with squid and brown shrimp for a wonderful taste of the Mediterranean. Ingredients For the salt cod …
Coconut sorbet with mango tarte tatin and chilli caramel crisp
Ingredients For the coconut sorbet 110g/4oz caster sugar 1 x 400ml/14fl oz can coconut milk 25g/1oz desiccated coconut 50ml/2fl oz coconut cream ½ lemon, juice only 1 tbsp coconut liqueur 1 free-range egg white For …
Red wine, biscuit and chocolate mousse
Ingredients 140g/5oz good quality plain chocolate, broken into pieces 40g/1½oz butter, melted 4 egg yolks 55g/2oz caster sugar 2 egg whites 12 small macaroon biscuits 150ml/5fl oz good quality red wine, ideally St Emilion or …
Seared tuna steak with an apricot and beetroot glaze, pickled vegetable and beetroot purée
Pickled beetroot, radish, carrots and shallots make a fine accompaniment to a sweet glazed fresh tuna steak in this simple, yet impressive recipe. Ingredients For the pickled vegetables 5 baby beetroots, peeled 200g/7oz caster sugar …
Crispy breadcrumbed squid with creamy ponzu dressing
Delicious crispy squid served alongside a zingy ponzu dressing makes the perfect starter for a dinner party. Ingredients For the creamy ponzu dressing 2 free-range egg yolks ½ tsp sea salt pinch white pepper 2 …
Microwaved pineapple sponge pudding with flambéed pineapple
Whip up a comforting steamed pudding in no time with James Martin’s easy microwave recipe. Ingredients For the pineapple sponge 175g/6oz butter, softened, plus extra for greasing 4 tbsp golden syrup 175g/6oz caster sugar 175g/6oz …
Fish, chips, mushy peas and tartare sauce
James’ own version of traditional fish and chips with crisp beer batter and all the trimmings. Beats a takeaway any day. Ingredients For the mushy peas 225g/8oz dried marrowfat peas 1 tsp bicarbonate of soda …
Aïoli
Ingredients 3 free-range egg yolks 4 cloves garlic ½ lemon, juice only salt and freshly ground black pepper 150ml/5fl oz extra virgin olive oil mustard powder, optional saffron, optional Preparation method Blend all ingredients, except …
Saturday Kitchen Recipes Today 7 Mar 2015
Recipes from the latest show Vivek SIngh Punjabi samosas Spice At Home Cinnamon Kitchen: The Cookbook James Martin Fish and chips with crushed garden peas Scallop and lobster curry with tamarind sauce and steamed rice …
Saturday Kitchen Recipes Today 28 Feb 2015
Recipes from the latest show Niklas Ekstedt Home-smoked cod with salad and anchovy dipping sauce Scandinavian Classics: Over 100 Traditional Recipes James Martin Duck breast with confit duck cassoulet Flamed mackerel with rhubarb chutney, roasted …
