James Martin’s tasty Chinese-style recipes are great party food or as a starter. Ingredients For the teriyaki prawns 300ml/11fl oz teriyaki sauce 12 raw king prawns, shell removed, but head left on For the prawn …
This classic scallop dish is served with an elegant mixture of asparagus, baby leeks and fennel. Ingredients For the coquilles Saint Jacques 300g/10½oz medium baking potatoes, washed 8 scallops, in the shell, well scrubbed 400ml/14fl …
Ingredients 4 sprigs tarragon 4 skinless chicken breasts 2 shallots, finely chopped 1 leek, diced finely 200g/7oz chestnut mushrooms, sliced 2 tbsp olive oil pinch curry powder pinch saffron strands (steeped in a little water) …
Ingredients 25g/1oz butter 1 onion, finely sliced 2 sprigs fresh thyme 150g/5oz mixed wild mushrooms, sliced 50g/2oz shelled fresh cobnuts 150g/5oz chestnuts, roasted, peeled salt and freshly ground black pepper To serve 1 roast chicken …
A (slightly) grown-up version of jelly and ice cream with doughnuts for a special birthday. Equipment and preparation: You will need four 8-10cm/3-4in ramekins. Ingredients For the panna cotta 300ml/11fl oz double cream 1 vanilla …
This indulgent twice-baked soufflé is just the ticket for a spot of sophisticated comfort food. Ingredients For the mushrooms and shallots 75g/2½oz unsalted butter 1 tbsp olive oil 2 shallots, peeled and left whole 100g/3½oz …
This is a traditional Italian method of cooking pork that makes the meat wonderfully tender. Flavouring the milk with sage and lemon makes the dish extra special. Ingredients 175g/6oz unsalted butter 2 tbsp olive oil …
Ingredients For the beetroot purée 600g/1lb 5oz raw beetroot, peeled, cut into chunks 1 onion, roughly chopped ½ garlic clove, roughly chopped 2 sprigs fresh thyme, leaves only salt and freshly ground black pepper For …
This would make a brilliant brunch dish to satisfy the heartiest of appetites. Serve with strong coffee or a spicy bloody Mary. Ingredients For the waffles 250g/9oz plain flour 1 tbsp baking powder 1 tsp …
Slow-roasting peaches is so easy. Serve with any good-quality ice cream – or try James’ stunning pistachio ice cream. Equipment and preparation: For this recipe you will need an ice cream maker and a cook’s …
Ingredients 8 ginger biscuits 100ml/3½fl oz champagne or sparkling wine 284ml/10fl oz double cream 4 tbsp icing sugar 8 tbsp lemon curd To serve 2 tbsp flaked almonds, toasted fresh strawberries Preparation method Crumble the …
Ingredients 500ml/17fl oz milk 500ml/17fl oz double cream 1 vanilla pod, split lengthways 3 free-range eggs 5 free-range egg yolks 200g/7oz caster sugar 4 large ready-made croissants, sliced 25g/1oz sultanas 25g/1oz butter, melted 175g/6oz white …
Humble corned beef is transformed into a super tasty fry up with fried duck egg and delicious beetroot and potato cakes. Equipment and preparation: for this recipe you will need two 7.5cm/3in chefs’ rings. Ingredients …
Spatchcocking means to split open and flatten out a bird. Flavour your chicken with lemon and maple syrup and serve alongside a simple Caesar salad, simple and delicious. Ingredients For the spatchcocked roasted chicken 1 …
Pair sweet meringue with tart blackberrys for a wonderful dessert. Ingredients For the meringue base 3 free-range egg whites 225g/8oz caster sugar 1½ tsp cornflour 1 tsp white wine vinegar For the blackberry parfait 450g/1lb …
Enjoy chicken in rich cream sauce in less time than you might imagine. A simple, yet classy way to feed your guests. Ingredients For the chicken 75ml/2½fl oz rapeseed oil 1 large chicken, jointed into …
Ingredients For the chicken chicken breast 55g/2oz mild cheddar cheese 1 tsp finely chopped, fresh rosemary 5 slices streaky bacon 25g/1oz butter For the leeks 25g/1oz butter 1 tbsp olive oil 1 garlic clove, finely …
Shredded shoulder is marinated in spicy yoghurt for flavour and tenderness in this stunning recipe. Here served with red lentil dal and homemade flatbreads. Ingredients For the lamb 2 garlic cloves, crushed 2cm/¾in piece ginger, …