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 …
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 …
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 …
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 …
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 …
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 …
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 …
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 …
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 …
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 …
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 …
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 …
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 …
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 …
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 …
