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 …
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 …
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 …
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 …
Try this quick chicken curry recipe that’s bulked out with okra. Add a special touch with home-made roti on the side. Ingredients For the roti 300g/11oz plain flour 150ml/5floz water For the curry 1 tbsp …
This quick and easy quiche is a tasty way of using up leftover roast chicken – and it makes great picnic food too! Ingredients butter, for greasing flour, for dusting 300g/10½oz ready-made shortcrust pastry 9 …
This tasty, healthy and innovative salad is perfect for BBQ season because it can be made during your barbecue. Ingredients 4 chicken breasts, cut in half lengthways 2 tbsp olive oil 8 sprigs fresh thyme, …
James Martin’s mild kedgeree is perfect for a weekend brunch and on the table in half an hour. Ingredients ½ onion, finely chopped 55g/2oz butter 300g/10½oz basmati rice 1 tsp madras curry powder freshly grated …
A hearty salad brimming with South-East Asian flavours. Great as a lighter barbecue dish or a quick supper. Ingredients 1 x 300g/10½oz sirloin or fillet steak salt and freshly ground black pepper 25ml/1fl oz rapeseed …
A wintery twist on James Martin’s favourite buttermilk panna cotta. Use seasonal pears with a hint of warming ginger. Ingredients For the panna cotta 300ml/10fl oz double cream 1 vanilla pod, split in half lengthways …
A really fresh, summery recipe that could easily be adapted for the barbecue. Cooking the fish in foil intensifies the flavour and, if you can’t get hold of red snapper, any firm, white fish will …
Ingredients For the baked rice pudding 110g/4oz Thai jasmine rice 450ml/16fl oz whole milk 450ml/16fl oz double cream 75g/3oz caster sugar 1 vanilla pod, split freshly grated nutmeg 25g/1oz butter, plus extra for greasing 6 …
Fire up the griddle-pan for a tasty tandoori quail recipe. Ingredients For the tandoori quail 4 quail 2 garlic cloves, finely sliced 5cm/2in piece fresh ginger, finely grated 1 tsp chilli powder 1 tsp ground …
This homemade version of the Chinese takeaway classic is quick, easy and delicious. Ingredients 450g/1lb chicken breasts, no skin or bone – cut into strips 1 egg white 2 tsp cornflour good pinch salt sesame …
Coffee, ground walnuts, candied walnuts and a layer of booze-soaked prunes combine to make James Martin’s dessert impossible to resist. Equipment and preparation: You will need 6 x 7.5cm/3in deep-sided tart tins. Ingredients For the …
This simple recipe is a French classic made extra special with a brown shrimp sauce. Ingredients 3 tbsp plain flour 2 whole megrim sole, skinned and filleted 200g/7oz butter 2 shallots, finely diced 110g/4oz brown …
The perfect brunch for the morning after. You could make the crumpets in advance and lightly grill them just before serving. Ingredients For the crumpets 225g/8oz plain flour 1 x 7g sachet dried fast-action yeast …
Ingredients 400g/14oz rhubarb, cut into 7.5cm/3in lengths 2 oranges, zest and juice 3 tbsp caster sugar 15g/½oz fresh yeast 75ml/3fl oz warm milk 2 free-range eggs 75g/3oz unsalted butter, softened, plus extra for greasing 125g/4½oz …
