Ingredients For the fish fingers vegetable oil, for deep frying 2 free-range eggs, separated 150g/5oz plain flour salt and freshly ground black pepper 250ml/9fl oz British beer 1 monkfish fillet, membrane removed, cut into four …
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 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 …
Make lamb extra special by bringing the wonderful flavour of wild mushrooms to your plate. Ingredients For the mushroom ravioli 300g/10½oz ’00’ pasta flour, plus extra for dusting 4 free-range eggs 25g/1oz butter ½ onion, …
Ingredients For the pure&eactute;e ½ onion, finely chopped 1 x 400g/14oz can mixed beans, drained and rinsed 1 garlic clove 1 tbsp olive oil For the naan breads 200g/8oz self-raising flour 1 tsp fresh thyme …
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 …