Marcus Wareing served up scallops with romesco sauce and a marinated tomato salad for a skills test on today’s episode of Masterchef The Professionals.
See recipes by Marcus in his book titled: Marcus Everyday: Easy Family Food for Every Kind of Day
Joe Wicks served up delicious feel-good Elvis pancakes with bananas and peanut butter on This Morning.
The ingredients are: 4 rashers of streaky bacon (120g), 2 small ripe bananas, 2 eggs, 2 heaped tbsp peanut butter, ½ tsp ground cinnamon, Big pinch of baking powder, Salt , 10g butter and Drizzle of maple syrup – optional.
See recipes by Joe in his book titled: 30 Day Kick Start Plan: 100 Delicious Recipes with Energy Boosting Workouts
Jack Stein served up a tasty Wagamama style chicken katsu curry with salad on Steph’s Packed Lunch.
See recipes by Jack in his book titled: Jack Stein’s World on a Plate: Local produce, world flavours, exciting food
Phil Vickery served up his mum’s delicious jam roly poly with suet, blackcurrant jam, golden syrup and custard on This Morning.
See pudding recipes by Phil in his book titled: Phil Vickery’s Puddings
John Whaite served up tasty big mac and fries on Steph’s Packed Lunch.
See recipes by John in his book titled: John Whaite Bakes At Home
Lisa Faulkner and John Torode served up a delicious marble chocolate and orange bundt cake with chocolate sauce on John and Lisa’s Weekend Kitchen.
The ingredients are: 60ml sunflower oil, 300g caster sugar, 4 eggs, 420g self raising flour, 170ml milk, plus approx 3 tbsp , 2tsp baking powder, 1tsp vanilla essence, 2tbsp honey, 2tbsp cocoa powder, 2 oranges, juiced, 50g caster sugar, 50 ml water, Melted chocolate, for decorating and Ice cream or cream, to serve.
See recipes by Lisa in her book titled : Tea and Cake with Lisa Faulkner
John Torode and Lisa Faulkner served up a tasty salmon en croute (salmon pie) with hasselback root vegetables, peas and beetroot and a fresh horseradish sauce on John and Lisa’s Weekend Kitchen.
The ingredients for the pie are: 2x 450g pieces of salmon, skinned, 60g salt, 60g brown sugar, 4 peppercorns, ground, 200g spinach, blanched and chopped, 100g watercress, chopped, 100g cream cheese, 50g creme fraiche, 500g puff pastry, or 2 squares of ready rolled puff pastry, 1 egg, beaten and Salt and pepper.
For the root vegetables: Charlotte potatoes, carrots, parsnips, Lots of cloves of garlic, bashed, Olive oil and/or butter, Salt and pepper, Fresh herbs, chopped, to serve.
For the peas and beetroot: Frozen peas, frozen, ready chopped onions, Pre cooked beetroot, quartered, butter, olive oil, salt and pepper and stock(whichever you prefer).
For the horseradish sauce: grated horseradish, lemon juice, salt and sour cream.
See recipes by John in his book titled: My Kind of Food: Recipes I Love to Cook at Home
See recipes by Lisa in her book titled: The Way I Cook…
John Torode and Lisa Faulkner served up tasty pork rillettes with a garlic and cheese bread on John and Lisa’s Weekend Kitchen.
The ingredients are: 1.5kg fresh belly pork, skinned and boned, 5 bay leaves, Handful of thyme, picked and chopped, A few cloves of garlic, 50ml Armagnac and Salt.
For the garlic bread: 1 large cob loaf, 150g butter, Handful parsley, chopped, 3 cloves garlic, grated, 150g cheese, grated, Splash of olive oil and Pinch of salt.
See recipes by John in his book titled: My Kind of Food: Recipes I Love to Cook at Home
See recipes by Lisa in her book titled: The Way I Cook…
Matt Tebbutt served up a creamy smoked mackerel soup with apple and a mackerel and horseradish toasts on Saturday Kitchen.
The ingredients for the soup: 500ml full-fat milk, 2 cloves, 6 black peppercorns, 1 bay leaf, 1 smoked mackerel fillet, 30g unsalted butter, 1 onion, finely chopped, 3 sticks celery, finely chopped, 1 Braeburn apple, peeled and finely chopped, 1 small potato, peeled and finely chopped, 1 lemon, juice only, 1 Granny Smith apple, skin on and finely chopped and 1 tbsp chopped chives.
For the mackerel and horseradish toasts: 4 slices sourdough bread, 2 tbsp cream cheese, 1–2 tbsp finely grated horseradish, 1 lemon, juice only, cracked black pepper and 2 smoked mackerel fillets, skinned and flaked.
See recipes by Matt in his book titled: Matt Tebbutt’s Guilty Pleasures: Your Favourite Sweet and Savoury Indulgences in 130 Easy Recipes
Olia Hercules served up a tasty duck hash with fried egg and a cabbage and beetroot pickle on Saturday Kitchen.
The ingredients for the cabbage and beetroot pickle are: 3 tbsp sea salt, 50g golden caster sugar, 100ml raw cider vinegar, 1 small pointed cabbage, 4 fat garlic cloves, thinly sliced and 200g beetroot, peeled, thinly sliced.
For the duck hash: 150g leftover roast potatoes, cut into 1cm pieces, 150g leftover roast duck (or alternatively use other meat), pulled into strands, 2 tbsp goose fat or oil, 150g leftover cooked Savoy cabbage and pinch sea salt.
To serve: oil, for frying eggs, 2–4 free-range eggs and pinch chilli flakes.
See recipes by Olia in her book titled: Summer Kitchens: Recipes and Reminiscences from Every Corner of Ukraine
Paul A Young served up delicious Maraschino cherry and almond truffles with dark chocolate and a cherry ganache on Saturday Kitchen.
The ingredients are: 24 maraschino cherries in syrup, strained and syrup reserved, 350g almond paste or marzipan, 500g dark chocolate, 250g broken into pieces, 250g very finely chopped and edible gold leaf or gold sparkle powder, to decorate.
For the cherry ganache: 40g golden syrup, 50g syrup from the cherries (see above), 2 tsp lemon juice and 200g dark chocolate, broken into pieces.
See recipes by Paul in his book titled: Sensational Chocolate: 50 Celebrities Share 60 Recipes
James Martin served up a tasty sirloin steak with a wild mushroom sauce and watercress for Sir Cliff Richard on James Martin’s Saturday Morning.
The ingredients are: 2x 150g sirloin steaks, 25g butter, cubed, Salt and pepper.
For the sauce: 1 shallot, 3 large mushrooms, 50 ml brandy, 1 tsp Worcestershire sauce, 1 tsp Dijon mustard, 100ml beef stock, 50ml double cream and A few sprigs of tarragon.
To serve: Chips and Watercress.
See recipes from James Martin in his book titled: More Home Comforts: 100 new recipes from the television series
James Martin served up delicious French-style chocolate mousse with dark chocolate in his chocolate mousse Masterclass on James Martin’s Saturday Morning.
The ingredients are: 200g dark chocolate, 120ml water, 3 large eggs separated and 50g caster sugar.
See recipes from James Martin in his book titled: More Home Comforts: 100 new recipes from the television series
James Martin served up tasty roast cod with lemon, chorizo, beans, croutons and sherry vinegar for Sir Cliff Richard on James Martin’s Saturday Morning.
The ingredients are: 4 x 200g cod pieces, 25ml olive oil, 25g butter, Salt and pepper.
For the chorizo and beans: 25g butter, 2 cloves garlic peeled and chopped, 300g white beans, cooked, 1 stick celery diced, 1 shallot, peeled and diced, 1 leek diced, 100g chorizo diced, sprig rosemary chopped, few sprigs thyme, 300ml chicken stock, 25g butter, 1 tbs sherry vinegar and 1 small bunch parsley chopped.
For the the bread crumb: 2 slices sourdough, 25g butter, 1 lemon zest and Small bunch parsley.
See recipes from James Martin in his book titled: More Home Comforts: 100 new recipes from the television series
Simon Rimmer served up a delicious roasted pineapple and coconut crunch on Sunday Brunch.
See more Sunday Brunch recipes in the new book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes
Simon Rimmer served up tasty Gochujang sticky ribs with potato salad on Sunday Brunch.
See more Sunday Brunch recipes in the new book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes
Simon Rimmer served up tasty Buttermilk Waffles With Smoked Trout And Fennel Remoulade on Sunday Brunch.
See more Sunday Brunch recipes in the new book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes
Big Zuu served up tasty cheeseburger quesadillas in tortilla wraps on Sunday Brunch.
The ingredients are: 2 tortilla wraps, 250g lean beef mince, ¼ red onion, finely chopped, Crinkle cut gherkins, 8 slices Monterey jack or American cheese slices and French’s mustard.
See more Sunday Brunch recipes in the new book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes
Nigella Lawson served up tasty spaghetti with Swiss/rainbow chard, anchovies, garlic and parmigiano cheese on Nigella’s Cook, Eat, Repeat.
See recipes by Nigella in her book titled : Cook, Eat, Repeat: Ingredients, recipes and stories.
Nigella Lawson served up a delicious lemon and elderflower pudding on Nigella’s Cook, Eat, Repeat.
See recipes by Nigella in her book titled : Cook, Eat, Repeat: Ingredients, recipes and stories.
