STARTING WITH A
- James Martin lemon drizzle cake
- Chicken Escalope
- Tartiflette with bacon fat salad
- Chargrilled steak with beer, mustard and watercress salad
- Vodka and tonic battered cod with chips and tomato ketchup
- ‘Scampi’, chips and tartare sauce
- Cauliflower and chorizo risotto with seared squid
- Chocolate cola cake
- Grilled sirloin steak with salsa verde
- Spiced tuna salad Niçoise
- Roast chicken with beetroot and halloumi salad
- Frangipane tart with custard
- Spring truffle pithiviers with a Maderia reduction
- Trio of crème brûlées with palmiers
- Mulled fruit puddings in a glass
- Griddled sirloin steak with a brioche, garlic and parsley crumb, grilled tomatoes and a green salad
- Parsnip soup with spinach and scallops
- Fig compote
- Cinnamon sponge pudding with perry custard
- Goan lobster curry
- Cardamom crème caramel with filo rolls and raspberries
- Coriander fish curry with pilau rice and coriander flatbreads
- Raspberry meringue swans with strawberry cream
- Chicken breast with glazed carrots
- Homemade marshmallows with chocolate sauce
- Fennel and saffron broth with pan-fried trout darnes and fennel frond tempura
- Roasted grouse with red cabbage purée, celeriac, kale and blackberry sauce
- Chilli and lemongrass glazed tuna steak with asparagus salad
- Purple sprouting broccoli gratin with cheese sauce and toasted brioche
- Hot and sour monkfish with kachumber salad
- Gâteau St Honoré
- Lemon verbena crème brûlée with poached pear and spelt shortbread
- Jam shortbreads
- Chocolate panettone baked Alaska with a cherry compôte and chocolate sauce
- Lemongrass crab risotto
- Passion fruit cream with coconut and cherry biscotti
- Smoked fishcakes with gooseberry chutney and celery and watercress salad
- Low-fat tiramisu
- Quick salad Niçoise
- Iced peppermint and chocolate parfait
- Roasted breast duck with baby vegetables and cherries
- Chive blinis with caviar and soured cream
- Pan-fried duck breast with smoked aubergine purée and sautéed spinach
- Ham hock and pea soup
- Poached haddock and poached egg with mustard sauce
- Chicken fricassée
- Caramel and coffee cake with a caramel sauce and vanilla ice cream
- Artichokes with scallops and beurre blanc
- Pot-roasted chicken with tarragon, Madeira and mash
- Delice au cassis
- Lemon curd meringue cake
- Roasted shoulder of pork with apple sauce, cabbage and mash
- Spinach, chorizo and artichoke pizza with a baby leaf spinach salad
- Raspberry cranachan
- Ham and cheese croquetas with rapeseed mayo
- Jerk chicken, rice and pea cakes and slaw
- Black pepper-crusted mackerel with a celery salad
- Slow-roasted pork belly with cider and apple sauce and creamy mash
- Venison with kale, red cabbge purée, celeriac, baby beetroots, potato galette and blackberry sauce
- Warm salad of broad bean, mangetout, peas, roasted beetroot and mozzarella
- Prawns with a fresh tomato sauce, spaghetti and a langoustine shell foam
- Honeycomb parfait
- Trout stuffed with onions and honey
- Mont Blanc
- Chicken chasseur with creamy mash
- Lincolnshire Poacher cheese and potato croquettes with tomato salad
- Grilled mackerel with gooseberry sauce, new potatoes and salad leaves
- Goats’ cheese and shallot tarte tatin with salad
- Grey mullet with langoustine ravioli, broad beans and micro cress
- Roasted Dover sole with caper butter and sautéed broad beans and potatoes
- Strawberry and crème pâtissière jalousie
- Passion fruit and custard soufflé
- Roast shoulder of lamb with roasted ratatouille
- Baked ginger parkin with rhubarb
- Scallop linguine
- Gooseberry crumble with vanilla custard and ice cream
- Roasted monkfish with classic French lentils
- Seared scallops with bacon, Jerusalem artichoke purée and crushed peas
- Orange cream-filled choux buns with chocolate sauce and caramelised oranges
- Butternut squash and lime soup
- Slow roast belly of pork with spiced apple and cider sauce
- Pumpkin pasta with rosemary
- Fruits de mer with homemade rye bread and whipped butter
- Beef stew with dumplings
- Génoise sponge with blueberry compôte and vanilla cream
- Crisp breadcrumbed squid with creamy ponzu dressing and Chinese leaf salad
- Smoked haddock omelette
- Courgette risotto with deep-fried courgette flowers
- Thai green chicken curry with potatoes and pea aubergines and lemongrass jasmine rice
- Jerk lamb with chilli butternut squash and apple salad
- Langoustine scampi with lemon mayo
- Rice, tomato and cumin soup
- Anchoïade dip
- Cinnamon doughnuts with cinnamon ice cream and chocolate sauce
- Salad cream
- Charentais melon, prosciutto, wild rocket and pecorino salad
- Cumberland sausage ring with Cumberland sauce, mash and fresh watercress
- Classic pasty with green salad
- Monkfish tikka masala with roti
- Sesame salmon with tempura salmon and yuzu mayonnaise
- American pancakes
- British seaside chowder with saffron
- Orange panna cotta with mint roasted rhubarb
- Smoked salmon pâté with melba toast
- Steamed sticky toffee pudding with toffee sauce
- Yorkshire curd pie
- Sesame seed bananas with vanilla soufflé
- Roast chicken with tapenade
- Lentil and cumin soup with pesto
- Roasted partridge with fondant potatoes, blackberry sauce, wilted kale and red-cabbage purée
- Artichoke salad with beef carpaccio
- Hazelnut and chocolate gâteau
- Herb-stuffed rainbow trout with beurre noisette and almonds
- Instant banana ice cream
- Beef and mustard pie
- Turkey saltimbocca with mushrooms and butternut squash
- Lobster salad with Thai crab and lobster cakes and sweet chilli sauce
- Chicken yakitori
- Monkfish curry with lemongrass and lime leaf
- Roasted cod with kumquat marmalade and green pepper dressing
- Miso halibut with teriyaki green vegetables
- Roasted leg of lamb with boulangère potatoes and a fricassée of onions and peas
- Cinnamon-spiced pear tatin
- Fat rascals
- Pear chutney
- Baked sticky toffee pudding with toffee sauce
- Tomato soup
- French onion soup with Gruyère croûtons
- Panko-coated squid with palm sugar and coriander pesto
- Rustic tomato, bread and basil soup
- Curly kale and ricotta tortellini with pan-fried turbot
- Goujons of sole with lemon and mushy peas
- Grilled mackerel with pickled turnip, asparagus and watercress
- Roast parsnip and rosemary soup
- Homemade puff-pastry and wild boar sausage rolls
- Pan-fried pigeon breast, wild mushroom and beetroot salad
- Rhubarb tarts with rhubarb ice cream
- Chilli-glazed sticky ribs
- Prawn and crayfish cocktail
- Smoky chilli chicken wings, spiced potato wedges and padron peppers
- Homemade linguine with lobster sauce
- Chicken with chorizo bean stew
- Toffee apple muffins
- Chilled melon soup with langoustines and mint
- Grilled lemon sole with Choron sauce
- Teriyaki salmon with coriander salad and coriander mayo
- Welsh lamb in hay with tabbouleh salad
- Marzipan and raspberry tart with Chantilly cream
- Chicken and cashew nut curry with jasmine rice
- Slow braised lamb shanks with olive oil mash
- Curried roast parsnip soup with vegetable chips
- Sausage and lentil cassoulet
- Baked blueberry cheesecake with blueberry compôte
- Beef and ale pie with mushy peas
- Arbroath smokie fishcakes with chive sauce
- Bubble and squeak with poached egg and hollandaise sauce
- Gravad lax with deep-fried egg and avocado salad
- Vodka and tonic-battered haddock with mushy peas
- Smoked salmon and haddock fishcake with a chive beurre blanc and wilted spinach
- Tempura oysters
- Cheesy refried barbecue beans
- Mussel soup
- Pan-fried halibut with late summer vegetables and mussels
- Beef panang curry
- Poached egg with toasted brioche and hazelnut-crumbed asparagus
- Sussex pond pudding with cream and ice cream
- Smoked salmon and spinach tart with watercress pesto and salad
- Smoked eel with new potatoes, leeks and clam beurre blanc
- Herby beer-battered lemon sole goujons with chunky pea purée and rapeseed tartare sauce
- Baked Alaska with creamy chocolate sauce
- Puff pastry and raspberry stack
- Spelt bread-crusted ham
- Baked mushrooms with rich rarebit
- Fried calves’ liver with straw fries, onion rings and cavolo nero
- Tamarind duck with chargrilled mango salad
- Chicken ratatouille
- Asparagus, pea and parsley broth with sautéed asparagus and soft boiled egg
- Braised lamb shanks with flageolet beans
- Salt and pepper chilli squid with pak choi
- Butterflied Madagascan prawns with a Goan curry sauce and a spinach salad
- Real mint sauce
- Roasted stuffed leg of lamb with boulangère potatoes
- Parkin with cider and golden syrup sauce
- Roast beef, Yorkshire pudding, fondant potato and red cabbage
- Arbroath-smokie cakes with chilli jam
- Honey and date custard tart
- Summer vegetable soup with mussels
- Goan mutton curry with spiced pilau rice
- Smoked salmon mousse in croustades
- Artichoke with smoked bacon mayonnaise
- Walnut, Brie and turkey salad
- Steamed treacle sponge with custard
- Beer battered hake with mushy peas and tartare sauce
- Mozzarella-stuffed chicken with roasted tomatoes, aubergines and basil pesto
- Griddled lamb chops with pine nuts and pomegranate tabbouleh
- Peppered fillet of venison Wellington
- Strawberry and clotted cream summer puddings
- Steamed chocolate and clementine sponge with orange sauce
- Blackberry and pear crumble with custard
- Bourbon-glazed sticky ribs with coleslaw and baked potatoes
- Indian spiced lamb with Provençal vegetables and mint sauce
- Ginger and butternut squash ice cream
- Lamb curry with basmati rice
- Vodka and tonic soft shell-crab with saffron aioli and seasonal salad
- Chestnut, sage and onion stuffed pork loin with dauphinoise potatoes
- Peanut chicken with satay sauce and little gem salad
- Coffee and cardamom cake with pistachio cream
- Coq au vin
- Seared tuna with radish salad
- James Martin Beef Wellington with wild mushroom Madeira sauce
- Slow-roasted peaches with orange caramel sauce
- Custard with thyme
- Watercress soup with crushed Jersey Royal potatoes and chives
- Kipper fishcakes with tartare sauce and watercress salad
- Fish, chips and curry sauce
- Dover sole with watercress and crab butter
- Red wine and macaroon chocolate mousse
- Baked mushroom rarebit with apple and tomato chutney
- Smoked salmon Scotch egg with chive beurre blanc
- Griddled smoked salmon on radicchio
- Salmon gravad lax with pickled cucumber, cucumber ketchup, mustard mayo and croûtons
- Sticky toffee pudding with toffee sauce
- Green pea dip with nachos
- Tamarind seared tuna steak with melon salad and zingy dressing
- Bouillabaisse with seared squid
- Blueberry galette with instant chocolate ice cream
- Stewed plums with sweet goats’ cheese cream
- Pan-fried goats’ cheese and aubergine with spiced pickle and herby salad
- Tempura vegetables with yuzu dressing
- Dark chocolate fondant with hot chocolate sauce, banana fritters and ice cream
- Haddock goujons, chips and tartare sauce
- Lamb madras with bombay potatoes
- Pumpkin and amaretti ravioli with sage beurre noisette
- Arbroath smokie pâté with soft quails’ eggs and beetroot
- Aubergine moussaka with sautéed potatoes
- Beef and Irish stout
- Rice pudding
- Classic cottage pie
- Pan-fried mackerel with beetroot and celery salad
- Beef fillet with potato rosti and Madeira sauce
- Butternut squash and lime soup with poached egg
- Lamb tikka kebabs with raita
- Tomato and apple chutney
- Calf’s liver with sauté hispi cabbage, mashed potato, crispy onion rings and gravy
- Easy lobster thermidor with tempura greens
- Hot water crust game pie
- Baked ginger parkin with rhubarb, vanilla ice cream and hot spiced syrup
- Easter garibaldi biscuits
- Madras chicken curry with pilau rice
- Russian sharlotka or apple sponge
- Pear and cinnamon fool
- Herb crusted rack of lamb with broad bean and pea ragoût
- Steamed syrup sponge with custard
- Scallops in their shells with fennel and herbs
- Chicken croquetas with piquillo pepper mayo
- Roasted apricots and basil with apricot and pistachio biscotti and apricot ice cream
- Gnocchi with sausagemeat
- Scallop ravioli with seared scallops and white wine sauce
- Lemon and polenta cake with lemon vodka cream
- James Martin beef stroganoff with sautéed potatoes
- Beef tournedos Rossini
- Roasted peach and raspberry pavlovas
- Sticky toffee pudding with butterscotch sauce and vanilla ice cream
- Fruity paprika pork with cashew nut couscous
- Banana and maple syrup cake
- Duck three ways with roasted pears, shallots, wilted chard and a red wine reduction
- Quiche Lorraine
- Devilled kidneys with a green salad and sherry vinaigrette
- Chocolate fondant with salted caramel brittle and caramel sauce
- Pan-fried pork fillet with prune and Armagnac sauce and sautéed potatoes
- Sweet and sour chicken
- Beef bourguignon
- Instant coffee meringue gâteau
- Rump steak, chips and béarnaise sauce
- Granny’s bacon sarnie
- Fresh mango sorbet
- Braised beef tortellini with wild mushroom sauce
- Pork chop with stuffed baked apples, roasted shallots and boulangère potatoes
- Pork, chicken, pistachio and apricot terrine
- The ultimate garlic bread
- Strawberry cream-filled meringues
- Tamarind-glazed chicken salad
- Roast herb chicken with crème fraîche rösti, sugar snap peas, runner beans and Chantenay carrots
- Classic chicken Kiev with spring vegetables
- Crab churros with chilli jam, dressed crab and lime mayonnaise
- Chocolate profiteroles
- Queen of puddings
- Roast grouse with fondant potatoes, redcurrant and bread sauce, game chips and wild mushrooms
- Easy sticky toffee pudding with toffee sauce
- Smoked haddock cakes with wilted watercress and beurre blanc
- Clotted cream rice pudding with berry sauce and mini doughnuts
- Walnut and pistachio baklava with almond and ginger ice cream
- Fettuccine with purple sprouting broccoli
- Roast tomato and olive oil soup
- Banoffee cheesecake with ginger crumb, caramelised bananas and banana tarte tatin
- Seabass with griddled asparagus and confit lemon hollandaise sauce
- Christmas pudding ice cream with sautéd pineapple and a spiced caramel
- Eton mess torte
- Honey roast parsnips
- Passion fruit delice with satsumas in orange liqueur
- Roast chicken with with boulangère potatoes
- Goats’ cheese-stuffed chicken breast with roasted vegetables and boiled potatoes
- Sautéed sweet potatoes with roasted loin of lamb and sweet potato crisp
- Grilled salmon, braised cabbage with bacon and onions
- Sautéed potatoes with lemon and rosemary
- Pan-fried turbot with champagne sauce, leeks and sprouts
- Peanut butter cheesecake with chocolate peanut sauce and sautéed bananas
- Chilli tomato pizza and lobster calzone
- Tapenade
- Chilli sugar syrup
- Apricot and almond biscotti with limoncello
- Yorkshire pudding with red onion gravy
- Yuzu mayonnaise with chicken goujons
- Yorkshire pot with Christmas trimmings
- Yorkshire puddings and French onion soup
- Yorkshire puddings with onion gravy
- Wild rabbit and morel stew with olive oil mash
- Wild mushroom quiche with smoked salmon salad
- Whole roasted sea bass on a bed of tomatoes and black oilves, with crab croquettes
- Whole poached salmon and lemon
- Steamed sea bass with bok choi, ginger, lemongrass and a rice noodle salad
- Welsh rarebit with tomato and apple chutney
- Walnut Bakewell tart with roasted medlars
- Flambéed chicken liver salad
- Vanilla cured salmon with cucumber ketchup, charred cucumber and pickled ginger
- Walnut and apple-stuffed rolled loin of pork with roasted honey and walnut parsnips
- Traditional potted shrimps
- Thai sea bass with holy basil rice noodle salad
- The best roast potatoes
- Thai green curry with scallops
- Thai poached pork belly with coriander salad
- Tarragon stuffed crown of lamb with duchess potatoes
- Swiss roll with homemade raspberry jam
- Swiss roll with fresh blackberries and vanilla cream
- Sweet sticky spicy ribs with red onion salad
- Sweet and sour monkfish with deep-fried cabbage
- Sweet and sour pork and pineapple with rice omelette
- Sussex pond pudding
- Summer berry and heather honey meringue roulade
- Surf and turf with wilted spinach, watercress and a mustard sauce
- Stuffed leg of lamb with a wild garlic and spinach butter with Jersey Royals, peas and mint sauce
- Strawberry millefeuille gâteau
- Strawberry pavlova with vanilla cream and a strawberry glaze
- Strawberry charlotte
- Stilton rarebit with tomato and raisin chutney
- Star anise chocolate fondant with orange ice cream
- Stewed octopus with herb tabbouleh
- Spiced crusted rice with Moroccan rice-coated chicken and preserved lemon salad
- Spiced duck with melon, curly kale and duck jus
- Smoked and confit salmon terrine
- Smoked roasted loin of venison with beetroot tarte tatin
- Slow-roasted pork belly with boulangère potatoes
- Smoked haddock Welsh rarebit with tomato chutney
- Sichuan-style sea bass with wok-fried vegetables
- Slow roast pork with mash, Vichy carrots and apple sauce
- Sirloin steak with peppercorn sauce, mash and hazelnut beans
- Seared tuna with glass noodle salad
- Semolina and honey cake
- Sea bass and lemon sole, with beurre noisette and Jersey Royals
- Seared tuna with coconut chilli chutney and cabbage salad
- Salt baked sea bass with pesto and crispy pancetta pasta
- Salmon and watercress pan bagnat
- Salt-crusted sea bass with runner bean salad
- Courgette and broccoli quiche
- Roasted barramundi with brown shrimps, violet artichokes and mash
- Rockefeller cod with fennel salad and a classic white wine sauce
- Roasted shoulder of pork with Parisienne potatoes, glazed carrots and Oxford sauce
- Roasted pork with homemade mustard sauce
- Roasted pork loin with chilli and watercress crust
- Roasted five-spice breast of duck with sauce bigarade and cavolo nero
- Roast pork loin with roasted spiced apples
- Roasted apricot with apricot swirled cheesecake
- Roast chicken
- Roast fore rib of beef, roasted potatoes and Yorkshire pudding
- Rib-eye steaks with chips and bearnaise sauce
- Red pepper timbales with pasta and rocket salad
- Rhubarb panna cotta with roasted rhubarb
- Raspberry millefeuille with raspberry sauce
- Raspberry slice with raspberry sauce
- Easy raspberry pastry with quick strawberry ice cream
- Pumpkin soup with pumpkin seed bread
- Pot-roasted lamb with mashed potatoes and mint sauce
- Pork chop with braised Brussels sprouts, chestnut, red onion and sage
- Pomegranate panna cotta with pomegranate and orange caramel
- Poached chicken with carrots, kale and mushrooms
- Piri-piri prawns and harissa couscous
- Poached and fried pork belly with pickled cauliflower
- Piperade with eggs
- Pineapple tarte tatin with coconut and caramel sauce
- Pineapple upside-down sponge with rum and raisin ice cream
- Pear, rosemary and apple pie with custard
- Pea and spinach risotto with pan-fried sea bream and pea oil
- Peach and champagne jelly
- Pasta with winter ratatouille
- Parsnip soup with steamed clams
- Parsnip soup with mini crab beignets
- Parsley and pea soup with smoked salmon fish cakes
- Parmesan crusted chicken escalope with slow roasted tomatoes
- Pan roasted potato and sardine tart with sun blush tomatoes
- Pan fried salmon with sauce vierge
- Pan roasted duck with ginger chutney, asparagus and Tenderstem broccoli
- Pan fried brill with sauce vierge
- Orange panna cotta with roasted rhubarb
- Mussel pie
- Mulled wine-spiced roll with brandy icing
- Mussel and sweetcorn soup with foccacia, tomatoes and dill
- Moussaka
- Mild potato curry topped with smoked haddock and poached egg
- Monkfish and pata negra ham with pea, ham and asparagus risotto
- Meringue toffee baked Alaska with toffee sauce
- Mars bar sauce
- Melt-in-the-mouth chocolate puddings with banana ice cream
- Marinated prawns with roasted lemon mayonnaise and asparagus
- Mackerel fillet with dressed crab, pickled vegetables and herb oil
- Mango parfait with passion fruit and meringue stacks
- Lobster thermidor with chips
- Loin of pork with scrumpy sauce, candied walnuts, crisp black pudding and hispi cabbage
- Lobster and sea bass with carrot julienne
- Lobster and scallops with ginger chutney and sauté green vegetables
- Lemon drizzle muffins
- Lemon curd syllabub
- Lemon posset with meringue shards and Jamaican gingerbread
- Pan-roasted turbot with ratatouille and chive beurre blanc
- Kipper kedgeree
- Teriyaki salmon with cabbage salad
- Jam roly poly with proper custard
- Jerk chicken with pomegranate rice
- Irish soda bread
- Instant soufflé with caramelised bananas
- Honey and walnut cream with apple and quince slice
- Harissa chicken and potato stew with herby chickpea salad
- Grilled cod with lettuce hearts and a rich chicken and tarragon dressing
- Halibut with sautéed mushrooms and potato wrapped deep-fried quail’s eggs
- Grilled ‘butterflied’ anchovies with Caesar salad
- Grilled pork chop with almond croquettes and salad
- Griddled lemon and parsley tuna with romesco salad
- Green tomato chutney with deep-fried squid and tomato salad
- Glazed pears with cinnamon goats’ milk sauce, brandy snaps and banana ice cream
- Gravlax with dill and mustard mayonnaise and lettuce
- Garlic and chilli king crab with steamed rice
- Raised game pie with apple chutney
- Game terrine
- Fried sole with ginger cream sauce and seasonal vegetables
- French fruit tart
- French onion soup with cheese croute, red onion compôte and shallot rings
- Eton mess
- French-trimmed chicken breast with wild mushrooms
- Devilled chicken livers, lambs kidneys and mushrooms on toast with salad
- Dark cherry and hazelnut biscotti
- Deep-fried courgette flowers and onion bhaji with a sweetcorn salsa
- Cullen skink with a difference
- Crisp pork belly with Chinese greens
- Crab tortellini with parsley and pea broth
- Crab cakes and buttered crab claws with buttered spinach and chilli jam
- Coconut crab with stone bass
- Comforting cottage pie
- Christmas apple tarts
- Chocolate and strawberry roulade
- Chocolate yule log
- Chilli lobster spaghetti
- Chilli-fried tofu with egg-fried rice
- Chilli beef with sticky rice omelette
- Chicken quesadillas and sweetcorn salsa
- Chicken liver parfait with spiced apple chutney and Melba toast
- Chicken liver pâté with figs, chutney and ciabatta toast
- Chicken and roasted vegetable layered loaf with pesto and a seasonal salad
- Chargrilled leek, spring onion and halloumi salad with tea-smoked chicken
- Charred bananas and ice cream with passion fruit soufflé and sesame-toffee bananas
- Champ
- Cauliflower soup
- Celebration chicken with mozzarella and prosciutto
- Cauliflower cheese with salmon
- Cauliflower risotto with scallops
- Cauliflower soup with Stilton choux
- Carrot cake with candied carrots
- Cashew cheesecake with sautéed apple bananas
- Homemade brandy snaps
- Braised Jacob’s Ladder beef with wild mushrooms and pancetta
- Bramley apple and blackberry millefeuille tart
- Blackberry charlotte with custard
- Blueberry pain perdu with sautéed blueberries and blueberry ice cream
- Black pudding fritters with a grilled pork chop, wilted spring greens and an apple and scrumpy sauce
- Beef stew and dumplings with Vichy carrots
- Beetroot pan haggerty with pork chop
- Beef steak burger with truffle mayonnaise, tomato chutney in a brioche bun with fries
- Beef ribs with barbecue sauce, baked potato and chive soured cream
- Battered cod with chips and homemade tomato ketchup
- Beef hotpot
- Baked raspberry cheesecake
- Banana and custard tart
- Baked whole trout with a watercress salsa verde
- Arctic roll
- Bacon waffles with poached eggs and hollandaise sauce
- Anchoïade with crudites
- Apple compôte with apple purée and mini doughnuts
- Herb butters
- Treacle tart
- Orange cake with a caramel and orange sauce
- Lemon cheesecake
- Tempura bananas with white and dark chocolate mousse and Space Dust
- Whisky-cured salmon with cucumber ketchup and chargrilled cucumber
- Calves’ liver with mash potato, cavolo nero, wild garlic and Maderia reduction
- French onion soup with Gruyère toast
- Sausage, beans and mash
- Classic toad in the hole
- Classic French onion soup
- Smoked salmon, prawn and cucumber mousse
- Monkfish blanquette with duchesse potatoes
- Fruit dripping cake with Seville orange marmalade
- Stilton-stuffed mushrooms with cranberry relish
- Chicken and lemon tagine with herby tabbouleh
- Chicken blanquette with roasted shallots and fresh garden peas
- Crab spring rolls with crab cakes and watercress
- Lemongrass parfait with honeycomb and lemongrass toffee apple bananas
- Herbed tuna carpaccio with pickled cucumber and bean salad
- Mutton, onion and mint terrine with beetroot chutney and crusty bread
- Prawn tom kha soup
- Sweetcorn soup with crab and soured cream
- Butternut squash soup with flowerpot bread
- Butternut squash soup
- Madeleines with raspberry compôte
- Minestrone
- Shellfish nage with baby vegetables
- Springtime soup with Jersey Royals, peas, asparagus and salsa verde
- Langoustine soup
- Tomato and basil soup with the best ever garlic bread
- Sweet red pepper and tomato soup with a sweet red pepper and chive butter and toasted ciabatta
- Pea soup with mint cream
- Classic lemon tart
- Chicken and wild mushroom frying pan pie
- Chocolate fondue with fruit platter
- Butter mutton with puri
- Apple tart with mulberry and blackberry ice cream
- Gherkin salad with pan fried brill
- Duck confit with smoked-duck salad, caramelised pecans and blue-cheese dressing
- Lemon and sage stuffed loin of pork with wilted spring greens and mashed potato
- Crab dim sum, prawn wontons, duck spring rolls with tamarind and vegetable dipping sauces
- Prawn and langoustine cocktail
- Turkey saltimbocca with parsley beurre noisette, beans and cavalo nero
- Peach melba with a pistachio and almond caramel and vanilla ice cream
- Baked butternut squash and Camembert with chargrilled leeks
- Perfect roast pork belly with cabbage and bacon
- Scrambled eggs with wild mushrooms
- Cherry trifle
- Chargrilled octopus with an artichoke salad
- Roast shoulder of lamb with roast potatoes and spring greens
- Watercress and pea soup
- Hazelnut meringue with coffee and hazelnut praline cream
- Lemon posset with lemon shortbread
- Deep fried soft-shell crab with aioli and a watercress salad
- Pan-fried snapper, couscous and nage of carrots
- Chargrilled T-bone steak with tomato chilli chutney
- American baked cheesecake
- Mussel, fennel and saffron broth
- Passion fruit delice with tuiles
- Spiced mussel soup
- Cherry and chocolate gateau
- Black Forest gâteau with chocolate peppermint shards
- Crabcakes with chilli sauce
- Boozy prune tiramisu
- Cauliflower and apple soup
- Wafer-thin membrillo and apple tart with honey and walnut cream
- Singapore chilli king crab with egg fried rice
- Lemon cake with lemon curd, meringue and lemon cream
- Lemongrass squid with mango
- Duck salad with blue cheese dressing
- Eggs Arnold Bennett
- Crab and sweetcorn beignets with celeriac soup
- Jerusalem artichoke soup with pheasant and crispy shallot
- Parsley and asparagus soup with poached egg and pork scratchings
- Confit duck leg with flageolet ragoût and celeriac mash
- Chicken curry with basmati rice
- Crayfish cocktail with melba toast
- Steak and mushroom pie with spinach and herbed couscous
- Pumpkin pickle with fried chicken breast
- Cheeseburger with skinny fries and chilli sweetcorn relish
- Coffee and chestnut meringue cake
- Roast tomato and vegetable pizza
- Baked Alaska with passion fruit
- Pan fried monkfish with red wine sauce
- Summer pudding
- Baked ginger parkin with perry poached pear
- Goats’ cheese cream with candied tarragon and strawberries
- Manchester tart
- Salmon vindaloo with coconut and peanut rice
- Goan-style lobster with chips
- White chocolate and raspberry trifle
- Basic tomato sauce
- Orange and almond cake
- Plum clafoutis
- Steamed plum sponge with cinnamon custard
- Whisky mustard crusted pork chop with sautéed potatoes
- Chicken skewers with a lime and coriander dip
- Griddled pork chop with Thai red cabbage
- Pear and perry crumble with cinnamon custard
- Bangladeshi venison curry
- Herb crusted rack of lamb with dauphinoise potatoes and a spinach and basil timbale
- Green tomato chutney
- Apple and filo tart with scallops and bacon salad
- Artichoke and three cheese pizza
- Pan-fried courgette risotto with courgette tempura and tomato ragu
- Skate wings with caper butter sauce and olive oil mash
- Beef kebabs with harissa and lemon rice
- Pork cordon bleu with fries
- Cheese nuggets with grape chutney and pecan salad
- Cranachan soufflé
- Baked chocolate mousse with candied fennel
- Pork tenderloin with prunes and Armagnac
- Roasted lamb, pickled squash and turnips with a chilli dressing
- Orange cream cups
- Slow-roasted shoulder of pork with sherry-roasted parsnips, mash and gravy
- White chocolate and whisky bread and butter pudding with honeycomb foam and whisky ice cream
- Syrup sponge in the microwave
- Hot chocolate and macadamia fondant
- Stir-fried vegetables with seared tuna and a soy and sesame dressing
- Lobster thermidor and Caesar salad
- Roast pheasant with chestnut mash and honeyed parsnips
- Bridie pies
- Salmon, scallop and mackerel pie with green salad and honey dressing
- Crab tortellini with spring vegetables, crab sauce and chive oil
- Duck confit with butter bean mash, tomato and butter bean compôte and red wine sauce
- Moroccan-style banana, apricot and cinnamon filo parcel
- Posh cheese on toast with apple compôte and baby beetroot salad
- Dark chocolate and coffee terrine with coffee crème anglaise
- Steamed Thai chicken noodle salad
- Baked reblochon cheese with deep-fried blue cheese beignets and seasonal vegetables
- Chocolate caramel tart with salted crumble ice cream
- Cinnamon and soft cheese rolls with a maple and whisky glaze
- Ice box cake
- Rack of lamb with salsify, seasonal greens and a port reduction
- Spotted dick and custard
- Pan-fried sirloin steak with red wine and snail sauce
- Roast belly of pork with root vegetables
- Roast spatchcock chicken with a burrata and slow roasted tomato salad
- Pear and rosemary ‘tarte tatin’ with vanilla ice cream
- Seared spiced tuna with chinese leaf salad
- Orange, potato and rocket salad
- Courgette rösti with poached egg, beurre blanc and deep-fried courgette flowers
- Cheese straws
- Pot-roasted chicken with green chutney and zesty salad
- T-bone steak with roasted tomato butter, wilted spinach and fat chips
- Penne carbonara
- Scallops with pickled vegetables, mango jelly and lime and chive sauce
- Sourdough cod cheeks with spicy pea salsa
- Beef sausage toad-in-the-hole with onion gravy
- Beetroot, bacon and goats’ cheese salad
- Pan-fried rainbow trout with dwarf beans, peas and almonds
- Candied chestnut meringue roulade with cinnamon goats’ milk sauce
- Gâteau Saint Honoré
- Chicken and wild mushroom pie with carrots and peas
- Mackerel en croûte with gooseberry chutney
- Scallops in the shell in puff pastry
- Victoria sponge cake with strawberry compôte, fresh cream and caramel dipped strawberries
- Chicken and prawn pad Thai
- Celeriac remoulade with homemade mayonnaise
- Tea-smoked haddock with herb gnocchi
- Vanilla crème brûlée with strawberry sauce
- Duck rillettes
- Beef bourguignon with mashed potatoes
- Crab rarebit with fries and a Little Gem salad
- Scones with strawberry compôte and clotted cream
- Cheat’s strawberry gâteau
- Gratinated scallops and lobster
- Carrot lyonnaise with vichy coriander carrots and goats’ cheese
- Homemade linguine with a mussel and tomato sauce and pesto
- Lobster ravioli with sautéed courgettes and leeks
- Mackerel with gooseberries, pickled onions and salad
- Ratatouille tarts with poached eggs and basil
- Beef Wellington with purple broccoli and jus
- Warm blackberries with cheat’s brown bread ice cream
- Chicken Caesar salad with crunchy grapes, spicy pecans and rosemary croutons
- Rib-eye steak with deep fried onion rings and onion butter
- Vietnamese-style scallops with papaya salad
- Deep-fried crispy duck egg with duck confit salad
- Chicken tagine with pomegranate tabbouleh
- Waffles with hot chocolate sauce, fried bananas and ice cream
- Hot chocolate fondant with ice cream
- Ultimate burger in a brioche bun
- Fillet steak with Stilton rarebit
- Turmeric-spiced prawns with omelette pilau
- Saffron crème brûlée with caramelised poached pears
- Pan-fried cod with beurre noisette, griddled baby leeks and a red wine reduction
- Goats’ cheese with chicory orange jam
- Avocado and smoked salmon mousse
- San Marzano tomato pizza
- Strawberry and white chocolate cheesecake
- Chicken Caesar salad
- Honey confit of duck with Puy lentils
- Parma ham wrapped mozzarella with plum chutney
- Squid with black bean sauce
- Lobster Thai curry with butter basmati rice and coriander cress
- Lamb neck fillet tagine with tabbouleh
- Lemon and almond biscotti with basil and vanilla cream
- Frosted fruit cake
- Waffles with strawberry compôte and ice cream
- Pancetta-wrapped goats’ cheese en croute with chilli apple chutney
- Deep-fried fish bites with homemade ketchup and fennel salad
- Moroccan grilled chicken with preserved lemon
- Isle of Wight stuffed tomatoes
- Fried red mullet with teriyaki risotto, enoki mushrooms, dried seaweed and a kaffir lime foam
- Barbecue baby back ribs with celeriac slaw
- Wild salmon with English asparagus and hollandaise sauce
- Panna cotta with roasted rhubarb and dripping cake
- Fresh pasta with a classic ragú sauce
- Fried melon and red mullet with a ginger pickle, nasturtium leaves, wild rice and a kaffir lime foam
- Coffee éclairs
- Chocolate and ginger flapjacks
- Roast peppered beef with bourbon mustard and all the trimmings
- Whisky-cured salmon with beetroot and blinis
- Beef and mushroom pie
- Wreck fish and crayfish with fennel purée and crayfish bisque
- Saffron cake
- Chateaubriand with béarnaise sauce and fries
- BBQ raspberry marshmallows with raspberry sauce
- Chicken escalope with tomato and artichoke salad
- Cherry meringues with cherry compôte and vanilla cream
- Pan-fried kidneys with Madeira and sherry sauce, toasted sourdough and salad
- Caramel banana shortbread
- Apple crumble with custard
- Salmon and sorrel with vermouth
- Razor clam gratin with sauce vierge
- Raspberry and caramel pavlova
- Strawberry jam-roly poly with custard
- Coley with tarragon sauce vierge
- Wild garlic barley risotto with breast of guinea fowl, curly kale and beer-poached onions
- Roast chicken with bread sauce, game chips and stuffing
- Crêpe suzette
- Raspberry Swiss roll
- Sweet pumpkin pastries
- Fillet of lemon sole with kale and crab butter sauce
- Lemon meringue pie
- American-style pancakes with bacon and maple syrup
- Trout with scallop mousseline, beurre noisette and almonds
- Coffee and cardamom cake with peanut ice cream
- Deep-fried langoustines and mussels
- Dover sole with shrimps and steamed asparagus
- Cod and chorizo orzo
- Lemon syllabub
- Paella
- Granny’s toad in the hole with my Mum’s onion gravy
- Pot-roasted chicken with vegetables and a cauliflower purée
- Soups
- Seafood Recipes
- Meat Recipes
- Fish Recipes
- Bananas Foster
- Saddle of hogget with dauphinoise potatoes, parsnips and mint sauce
- Raspberry jelly with lime syrup and vanilla ice cream
- Duck rillettes with duck breast, pickled mushrooms and parsnip and apple purée
- Special fried rice
- Halibut with lychee, cashew nut and miso salad
- Chicken liver parfait with shallot chutney and melba toast
- Cinnamon rolls
- Lemongrass and coconut panna cotta with coconut meringue and mango
- Lobster ravioli with lobster sauce
- Spicy plum crumble
- Honey cake
- Smoked haddock with Welsh rarebit, tomato and chive oil
- Yorkshire puddings with rib of beef and seasonal cabbage
- Roast duck on a bed of cucumber and spring onion served with spiced plum sauce
- Pan-fried fillet of lemon sole with pea and sorrel sauce
- Baked chocolate fennel mousse cake with crème fraîche
- Spiced lamb, rice vermicelli and holy basil salad
- Weeping lamb with boulangère potatoes and mint sauce
- Hot chocolate fondants with summer berries and mint froth
- Coffee cake with coffee buttercream, coffee glacé icing and candied walnuts
- Lavender and white chocolate ice cream with lavender custard and hot chocolate fondant
- Clementine cranberry pork
- Roast chicken with game chips, bread sauce and bacon-wrapped chipolatas
- Teriyaki mushroom risotto with red mullet and lime leaf foam
- Teriyaki prawns, prawn and pork dim sum and prawn toasts
- Coquilles Saint Jacques with asparagus, leek and fennel
- Steamed chicken with creamy leeks and mushrooms
- Cobnut, wild mushroom and chestnut stir fry
- Buttermilk panna cotta with mini doughnuts, raspberry jelly and mascarpone
- Double-baked mushroom soufflé with mushrooms, shallots and baby leeks
- Pork poached in milk with cavolo nero
- Breadcrumbed pheasant breast with beetroot purée and marinated beetroot
- Waffles with hollandaise, poached eggs and bacon
- Pistachio ice cream with peach melba and a caramel and raspberry sauce
- Lemon curd and champagne syllabub
- White chocolate, whisky and croissant butter pudding
- Fried corned beef and egg with beetroot and potato rosti
- Spatchcocked lemon and maple syrup-roasted chicken with Caesar salad
- Blackberry meringue parfait
- Chicken with creamy mushroom sauce and mashed potato
- Cheese-stuffed chicken wrapped in bacon on creamed leeks
- Spiced roasted shoulder of lamb with red lentil dal
- Crisp tortillas with cinnamon sugar
- Tomato and mozzarella tarts with rocket pesto
- Baked sea bass with braised baby purple artichokes, asparagus and a white wine foam
- Three cheese pizza with a rocket and parmesan salad
- Chicken liver and basil pâté with chutney and wholemeal bread
- Chargrilled squid with creamy ponzu dressing
- Roasted lobster with stewed sprouts
- Lamb madras with chapatis
- Shrimp ravioli with shrimp and tomato sauce
- Crab soufflé with radish, baby spinach and rocket salad
- Roasted loin of lamb rolled in a sweet chilli jam served with pickled vegetables
- Rhubarb chutney with mackerel and watercress
- Hastings Dover sole
- Herby couscous with butternut squash tagine and pan-fried black bream
- Chocolate profiteroles with hot chocolate sauce and hazelnut caramel ice cream
- Breaded chicken escalope, caper sauce, sautéed courgettes and cherry tomatoes
- Seared tuna with watermelon, ginger pickle purée and baby leaves
- Beer-battered oysters with watercress and red onion salad
- Venison burgers with baby carrots and carrot crisps
- Coriander-marinated spatchcock chicken with coconut and coriander salad
- Stilton, Shropshire Blue and gorgonzola pan bagnat with watercress and rocket pesto
- Lamb shank tagine with tabbouleh
- Dark chocolate tart with Turkish delight
- Deep-fried Goosnargh egg with wild mushroom, toasted brioche and truffle mayonnaise
- Grilled pork chop with cauliflower cheese and cabbage
- Sticky toffee apple pudding with calvados caramel sauce
- Roasted chicken liver pâté with apple and walnut chutney
- Raspberry panna cotta with doughnuts
- Beer and dill-battered cod with mushy peas
- Potato and anchovy tart with basil oil
- Lamb madras with coriander and mint rice and flatbreads
- Sticky lamb chops with roasted stuffed peppers
- Moules marinière with crusty bread
- Shredded chilli beef with spicy noodles
- Smoked tea duck with bigarade sauce
- James Martin Recipes: Bramley apple slice
- Lancashire hotpot
- Sultana scones with strawberry jam and clotted cream
- Strawberries and cream sponge cake
- The best bangers and beans ever
- Homemade baked beans with sausages
- Salmon coulibiac with roasted vegetables
- Irish coffee
- Pan-fried salmon with aster tripolium and scallop broth
- BBQ sauce
- Whisky and orange mustard rib of beef with potato and turnip dauphinoise
- Braised beef cheeks with beer and mash
- Chicken chasseur with straw fries
- Apple charlotte with thyme custard
- Fillet steak sandwich with caramelised red onions and homemade stout mustard
- Vermicelli-wrapped prawns with lemon basil mayonnaise
- Lemon tart
- Plaice with pea purée, bacon, new potatoes and asparagus
- Strawberry and cream cake
- Vegetable samosas with chilli sauce
- Fillet steak with Chateaubriand sauce and straw fries
- Pan-fried red snapper with coriander Puy lentils
- Courgette and lemon risotto
- Shellfish sauce vierge with fried cod and sautéed courgettes
- Lemon Swiss roll with passionfruit cream and lemon drizzle glaze
- Passion fruit soufflé with passion fruit jelly and ice cream
- Fig cake with a dried fig chutney and cheddar cheese
- Forest truffle chicken
- Roasted halibut with asparagus and a caper and butter sauce
- Vanilla and strawberry baked cheesecake
- Grilled asparagus with Stilton butter and red onion chutney
- Fried pork fillet with quince and wilted chard
- Coffee Swiss roll with caramel and nut filling
- Mini Yorkshire puddings with roast beef and horseradish cream
- Mushroom stroganoff
- Caramel-roasted apricots with vanilla ice cream
- Jerk chicken
- Pan-fried duck breast with squash pickle and peach purée
- Fresh pasta with griddled asparagus and a lemon and breadcrumb topping
- Salt-baked beetroot with blue cheese biegnets and a rainbow beetroot salad
- Blackened salmon with miso aubergine purée
- Pan-fried trout with orange hollandaise and fennel and grapefruit salad
- Grilled aubergine with tomato sauce and courgette flowers
- Ginger and syrup cheesecake
- Barbecued sardines
- Lychee drop scones with sautéed lychees and mango
- Mussels marinière
- Ham, fried egg, beer mustard and homemade chips
- Beef with a garlic and parsley risotto and roasted shallots
- Beef fillet with red cabbage and straw fries
- Whole roasted trout with salsa verde, roasted new potatoes and lemons
- Lamb rump navarin with rosemary dumplings and roasted onions and parsnips
- Pigs in blankets
- Southern fried chicken with garlic butter, fried potatoes and bread
- Blueberry and blackberry pie with clotted cream
- Fillet of beef, with potato and beetroot rosti, baby beets and Madeira sauce
- Warm smoked lobster salad with radish, and a lime vanilla mango dressing
- Passion fruit delice with autumn berries
- Pistachio and chocolate soufflé
- Chocolate and whisky Génoise sponge filled with marmalade cream
- Salt and pepper breaded squid with chilli dip and coriander salad
- Tomato chutney
- Mackerel with rhubarb chutney and orange and chicory salad
- Apple tart with spiced caramel sauce
- Roasted pork fillet with spiced pork patties and chilli jam
- Roasted sea bass with chorizo, red onion and cherry tomatoes
- Langoustines with Little Gem salad
- Chocolate and marrons glacés tart
- Moules marinière with garlic and parsley breadcrumbs and French fries
- Three ways with puff pastry
- Cheeseburger and fries
- Individual scallop and monkfish pies
- Chris Evans’ big breakfast
- Prawn and broccoli pad Thai
- Chargrilled gammon with parsnip, potato and bacon rösti, poached egg and mustard hollandaise
- Scones with strawberry jam and clotted cream
- Butter chicken with butter rice
- Meringues with strawberries and cream
- Venison pie with red onion marmalade
- Ham croquetas with garlic mayo
- Chocolate and salted caramel banoffee cheesecake
- Individual pecan pies
- Creamy salmon pasta bake
- Madeira trifle with raspberries
- Singapore deep-fried hake with pad Thai noodles
- Beef rendang with mango chutney and sticky rice
- Vodka and buttermilk panna cotta with seasonal berries
- Fillet of halibut with watercress sauce and seasonal vegetables
- Pineapple tarte tatin with spiced ice cream, dried pineapple and a hot caramel sauce
- Apple and thyme tarte tatin with honeycomb and walnut ice cream
- Lamb rendang with coriander and lime rice
- Sausage, radicchio and lemon gnocchi
- French toast with caramelised apricots and brandy
- Singapore chilli crab noodles
- Pot roasted shoulder of lamb with beans, peas and a mint jelly
- Lobster Thai red curry with pad Thai
- Pea and marjoram risotto with chargrilled baby squid
- Veal chop with spatzle and red wine sauce
- Baked parkin with roasted rhubarb
- Deep-fried chicken wings with barbecue sauce and griddled fillet steak with chilli sauce
- Salmon with sesame oil
- Strawberry Christmas cake
- Baked stuffed aubergine with walnut and Roquefort
- Leek, smoked eel, whelk and clam pie
- Pan-fried Dover sole with a shrimp and caper butter sauce and wilted spinach
- Smoked mackerel croquettes with chilli jam
- Chicken and black bean sauce with stir-fried rice and wilted bok choi
- Croissants
- Crispy duck pancakes with chilli-plum sauce
- Raspberry and pistachio cake trifle
- Goats’ cheese ravioli with sage and tomato sauce
- Grilled mackerel and mackerel tartare with shallot rings, croûtons and coriander cress
- Peach melba with sugar roasted doughnuts and vanilla ice cream
- Sage and onion stuffing balls
- Slow roast shoulder of pork with roasties and apple sauce with hispi cabbage
- Earl Grey sorbet with pear, Earl Grey and cinnamon strudel
- Panna cotta with mini doughnuts and fresh raspberries
- Trio of beer-battered fish fingers with pea purée and parsley oil
- Razor clam, leek and brioche bake
- Hazelnut-crusted rump of salt marsh lamb with runner beans
- Wild salmon with sauce vierge
- Roasted quail with parsnip purée, pomegranate and parsnip chips
- Yorkshire parkin
- Cottage pie with peas
- Onion marmalade bread rolls
- Smoked salmon and cucumber timbale with a winter leaf salad and house dressing
- Bolognese ragù with tagliatelle
- Scallop soufflé with a shellfish sauce, lobster, langoustine, clams and mussels.
- Black bean, cavolo nero and beef stir fry
- Confit duck cassoulet with olive oil mash
- Goats’ cheese on brioche with salt baked celeriac and red currant dressing
- Chicken and okra curry with roti
- Chicken and asparagus quiche
- Cauliflower salad with barbecue chicken and honey
- Kedgeree
- Highland beef salad
- Buttermilk and poire William panna cotta with ginger doughnuts and pear purée
- Red snapper en papillote with lemongrass, coriander and a mitzuna salad
- Baked rice pudding with raspberry sauce
- Tandoori quail with fennel salad and yoghurt dressing
- Lemon chicken
- Walnut and coffee frangipane tart with candied walnuts
- Sole meunière with brown shrimps
- Buttermilk crumpets with black pudding, poached egg, and bacon and chive hollandaise
- Rhubarb rum babas with roasted rhubarb and rhubarb cream
- Lamb shank tagine with herb tabbouleh
- Dover sole with chorizo, gnocchi and artichoke stew
- Cheese and leek double-baked soufflé with dandelion and walnut salad
- Snazzy smoked salmon pâté
- Individual beef Wellington with buttered spinach
- James’ sticky toffee pudding
- Whole roasted duck with purple sprouting broccoli, duck-fat potatoes and bordelaise sauce
- Crêpes suzette
- Hot and cold smoked salmon
- Roasted quail with wild mushrooms, kale, fondant potatoes and a tarragon and Madeira sauce
- Chilli cheese croquettes with tomato cumin sauce and rocket and watercress salad
- Baked chocolate and orange cheesecake
- Yorkshire fillet steak with fries and béarnaise sauce
- Calves’ livers with Maderia sauce, mash and deep-fried onion rings
- Pan-roasted potato tart with sardines and roasted tomatoes
- Cinnamon cream cheese swirls with bourbon glaze
- Shortbread sable with raspberries
- Whole roasted sea bass with harissa paste, steamed potatoes and oregano
- Scallops Flintoff
- Mango pavlova
- Chicken chasseur with mashed potato
- Beetroot and mozzarella salad with beetroot meringues
- Apple charlotte
- Poached pear brioche with vanilla crème anglaise
- Crab croquettes with poached egg and wilted spinach
- Bacon rarebit with apple chutney
- Sea bass with quinoa and herb salad, coriander mayonnaise and crispy onions
- Lemon soufflé with spun sugar and raspberries
- Leek and lamb pie with buttered new potatoes and carrots
- Black pepper beef stir fry with egg fried rice
- Butterfly buns with lemon, raspberry and passionfruit icing
- Arrabiata pork meatball spaghetti
This is an example page. It’s different from a blog post because it will stay in one place and will show up in your site navigation (in most themes). Most people start with an About page that introduces them to potential site visitors. It might say something like this:
Hi there! I’m a bike messenger by day, aspiring actor by night, and this is my blog. I live in Los Angeles, have a great dog named Jack, and I like piña coladas. (And gettin’ caught in the rain.)
…or something like this:
The XYZ Doohickey Company was founded in 1971, and has been providing quality doohickeys to the public ever since. Located in Gotham City, XYZ employs over 2,000 people and does all kinds of awesome things for the Gotham community.
As a new WordPress user, you should go to your dashboard to delete this page and create new pages for your content. Have fun!