Ingredients For the roasted quail and parsnip purée 2 tbsp olive oil 2 ready-to-roast quail 100g/3½oz unsalted butter 250g/9oz parsnips, chopped 1 banana shallot, chopped ½ garlic clove 100ml/3½fl oz double cream salt and freshly …
A classy twist on curry and chips, one of the nation’s favourite take-away dishes. Ingredients For the marinade 150ml/5oz plain yoghurt 50g/2oz ground almonds 1 tsp chilli powder 2 birds’-eye chillies, roughly chopped ½ tsp …
Ingredients For the slow-roasted tomatoes 6 plum tomatoes, halved lengthways 2 sprigs thyme salt and freshly ground black pepper 2 tbsp olive oil For the béarnaise sauce 3 tbsp tarragon vinegar 1 large banana shallot, …
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 …