Baked sea bass with braised baby purple artichokes, asparagus and a white wine foam

Ingredients For the baked sea bass 4 tbsp olive oil 2 whole sea bass, fillets removed, pin boned, skin left on ½ bunch fresh basil For the braised baby purple artichokes and asparagus 8 baby …

Breaded chicken escalope, caper sauce, sautéed courgettes and cherry tomatoes

Ingredients 4 corn-fed chicken breasts, boneless and skinless salt and freshly ground black pepper 75g/3oz plain flour 2 free-range eggs 60g/2½oz Japanese breadcrumbs For the caper sauce 2 tbsp olive oil 50g/2oz butter 1 banana …

Buttermilk and poire William panna cotta with ginger doughnuts and pear purée

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 …

Buttermilk crumpets with black pudding, poached egg, and bacon and chive hollandaise

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 …

Bone marrow with sirloin steak, bordelaise sauce and sautéed sprouts with chestnuts

Bone marrow is wonderfully rich and perfect served alongside sirloin steak. Ingredients For the bone marrow and sirloin steak 6 tbsp olive oil 4 shallots, halved and skin left on 5 x 2.5cm/1in cut bone …