Croque monsieur, otherwise known as the ultimate cheese and ham toastie.
Ideal for a speedy dinner, these smoked haddock & herb fish cakes with quick hollandaise are ready in no time.
James Martin serves up a plateful of crispy sourdough cod cheeks paired with a…
A brûlée beauty – when made with good-quality cream and vanilla, this is still one of the best desserts you can have.
Food in a flurry – James Martin’s Thai chicken & cashew stir-fry with charred limes is ready in no time.
Featuring flavours from across the world, James Martin’s teriyaki mushroom risotto with red mullet and lime leaf foam is posh comfort food that packs a punch.
Prepare for eyes to glaze over when this instant coffee meringue gâteau is brought to…
James Martin’s banana and custard tart takes a classic combo and gives it an extra indulgent edge.
Ideal for a cold wintery night, James Martin’s ice cream with whisky toffee sauce & toasted marshmallows is all kinds of deliciousness.
James Martin shares his decadent winter dessert – cinnamon madeleines that pair perfectly with a addictive spiced caramel sauce.
Add a little flair at dessert time with James Martin’s spiced chocolate and nut tart.
This looks very impressive considering that you don’t really make anything, and it’s great for dinner parties.
James Martin’s toffee ice cream cones are a fun and interesting way to turn tuiles into a creatively tempting dessert.
James Martin’s strawberry meringues with cream are our idea of summer, rain or shine.
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.
Umeboshi are a type of salted pickled plum. They’re more like an apricot when raw, but can be found in shops in puréed form. Their sour flavour makes them perfect for fatty ingredients such duck and pork.
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.
Buffalo cheese and velvety beetroot pair beautifully in this spring salad.
Olive oil cake is nothing new to anyone who is familiar with Italian cooking. It keeps the cake lovely and moist.
A bit fancy, but this is a dish to show off with.