Dig in to this vibrant and sophisticated dessert.
Croque monsieur, otherwise known as the ultimate cheese and ham toastie.
Serve up a storm with James Martin’s tender spiced duck breast with umeboshi sauce and steamed bok choi.
This is a simple dish, but it’s the umeboshi plums that make it – sour to taste, they cut through the fat in the duck. They are available online but can also be bought in some supermarkets.
James Martin’s salade niçoise with griddled tuna is an essential bistro and café classic. While others do foam, tinsel and fairy dust, this is a proper plate of food.
One for the sweet toothed – here, the marbling is achieved by sandwiching the two different doughs with the Nutella and banana, then giving the dough a couple of judicious twists before laying it in the tin.