James Martin served up salt baked crusted sea bass with lemon and dill stuffing in Marseille on James Martin’s French Adventure.
The ingredients for the salt crust: 6 egg whites, dill, pink pepper corns, herbs de province and salt.
For the stuffing: lemon and dill.
James Martin’s French Adventure: 80 Classic French Recipes
James Martin served up cookie san jacques – scallops in a shell – on James Martin’s French Adventure.
The ingridents for the sauce: 110g butter, 2 shallots, finely sliced, 150ml white wine, 150ml fish stock, 150ml double cream, 110ml champagne, 2 tomatoes, skinned, deseeded and finely diced, 1 tablespoon finely chopped chervil, 1 tablespoon finely chopped tarragon, 1 tablespoon finely chopped chives and 1/2 lemon, juiced.
James Martin’s French Adventure: 80 Classic French Recipes
James Martin served up buckwheat with wreck fish and a seafood shellfish sauce on James Martin’s French Adventure.
James Martin’s French Adventure: 80 Classic French Recipes
James Martin served up a peppernade with sausages and eggs dish for breakfast on James Martin’s French Adventure.
James Martin’s French Adventure: 80 Classic French Recipes
Juliet Sear served up easy to bake magical unicorn treats including Unicorn chocolate candy bark, Unicorn poo cookies and Unicorn pinata cookies treats for children on This Morning.
For the Unicorn chocolate bark Juliet says: “These are super easy, you can break into shards and pop into gift boxes or bags, or even use them for cool cake decorations!”
The ingredients are: A little oil for greasing the baking tray, 450g white chocolate, selection of candy melts (I used Wilton pink, yellow and blue) and a selection of candy, sweets and sprinkles or even cereals if you like to decorate.
For the Unicorn pinata cookies:
For the vanilla sugar cookies (all ingredients at room temperature): 200g soft salted butter, 200g golden caster sugar, 2 tsp Vanilla bean paste, 1 x large free-range egg, lightly beaten, 400g plain flour, plus extra flour for dusting.
For the filling and decorating: 50g yellow sugar paste, Edible gold spray or edible paint for the horn, 150g white sugar paste, Warm apricot jam for sticking the sugar shape onto the cookies, A little runny white royal icing in a piping bag for sticking the sprinkles on the face, Black and pink edible pens, 200g buttercream, in a piping bag for sticking the cookies together, Icing sugar for dusting and Sprinkles of your choice.
James Martin served up barbecue fish with Indian spiced chutney on James Martin’s French Adventure.
The ingredients includes: onion, lime, red mullet, mint, black pepper, salt, melted butter or olive oil.
For the chutney: pumpkin, red onions, garlic, melted butter, turmeric, ground coriander, curry powder, mango chutney, star anise salt, pepper, parsley, mint, lime juice and water.
James Martin’s French Adventure: 80 Classic French Recipes
James Martin served up a onion and anchovies province style tart on James Martin’s French Adventure.
The ingredients consists of: 4 onions, butter, garlic, thyme, white wine, black pepper, salt, anchovies and puff pastry.
James Martin’s French Adventure: 80 Classic French Recipes
James Martin served up squid and monkfish risotto with eatable flowers on James Martin’s French Adventure.
The ingredients includes; onion, garlic, butter, risotto rice, squid ink, white wine, chicken stock, squid, monkfish, lemon juice, Parmesan cheese, parsley, salt and pepper.
James Martin’s French Adventure: 80 Classic French Recipes
James Martin served up a cream cheese courgette flowers with a warm salad vegetarian dish on James Martin’s French Adventure.
The ingredients includes: courgette flowers, basil leek, American mint, cream cheese, sweet corn, olive oil, floral honey, shallots, white wine, fresh plum tomatoes, lettuce, Mexican tarragon, eatable flowers, butter, salt and pepper.
James Martin’s French Adventure: 80 Classic French Recipes
Miguel Barclay served up chicken and lentils korma to feed the family for under a pound per head on This Morning.
The ingredients are: 2 chicken thighs, boneless with skin on, 12g korma curry powder, 1/4 small onion, sliced, 50g red lentils and 40g spinach.
Miguel Barclay served up a apple rose tart dessert for under a £1 on This Morning.
The ingredients are: 1/2 red apple, 20g caster sugar, 4cm x 30cm strip of puff pastry and 30ml single cream.
James Martin served up John Dory with white wine, courgettes and clams ratatouille on James Martin’s French Adventure.
The ingredients are: courgettes, thickly sliced, 2 heritage tomatoes, thickly sliced, 2 shallots, thinly sliced, 1 x 1kg john dory, gutted and fins removed, 50ml olive oil, 375ml dry white wine, 15 basil leaves, 300g clams, washed, and parsley leaves, sea salt and freshly ground black pepper.
James Martin’s French Adventure: 80 Classic French Recipes
James Martin served up a salmon pasty with parsley sauce and new potatoes on James Martin’s French Adventure.
The ingredients includes: puff pastry, flour, salmon, pepper, salt and spinach.
For the sauce: milk, butter, flour, mustard, parsley and lemon juice.
James Martin’s French Adventure: 80 Classic French Recipes
James Martin served up small dark chocolate and hazelnut meringues on James Martin’s French Adventure.
The ingredients are: 5 egg whites, 250g caster sugar, 1 teaspoon cornflour and 100g dark chocolate, broken into chunks.
For the filling: 400ml double cream and 100g hazelnuts, toasted and chopped.
James Martin’s French Adventure: 80 Classic French Recipes
James Martin served up lamb chops with artichoke, green olives and baby aubergines on James Martin’s French Adventure.
The ingredients includes: artichokes, olive oil, lamb chops, parsley, lemons, green olive, baby aubergines, anchovy fillets, drained and chopped, sea salt and freshly ground black pepper.
James Martin’s French Adventure: 80 Classic French Recipes
Dean Edwards served up sizzling grilled steak with lentils and a vinaigrette dressing for a healthy steak dinner on Lorraine.
The ingredients: 2 x 200g sirloin steaks, 1 small carrot fine dice, 1 red onion fine dice, 2 cloves garlic crushed, 2 x 250g ready to eat Puy lentils, 50ml red wine, 150ml beef stock, 5-6 radishes sliced thin, 100g baby spinach, ½ red onion sliced and 150g feta cheese crumbled.
For the vinaigrette: 40ml extra virgin olive oil, 20ml balsamic vinegar, 1 tsp Dijon mustard, 1 tsp honey and ½ clove garlic crushed.
Bake Off’s Candice Brown goes sugar-free for Alison with her chocolate mint and coconut cake with coconut sugar on This Morning.
The ingredients are: 140ml melted coconut oil (plus more for greasing), 200g coconut sugar, 3 large eggs, 30g high percentage cocoa powder, 100g mint dark chocolate chopped into small pieces (I use Lindt mint intense) or high percentage dark chocolate, 140ml boiling water, 10 mint leaves finely chopped, 125g ground almonds, 25g desiccated coconut, ½ tsp bicarbonate of soda and Pinch of salt.
James Martin served up caramelized peaches with brioche, basil and yogurt dessert on James Martin’s French Adventure.
The ingredients for the eggy brioche bread: eggs, sugar, milk and butter.
For the peaches: peaches, basil, sugar and white wine.
James Martin’s French Adventure: 80 Classic French Recipes
James Martin served up slow roasted shoulder of lamb with parisienne potatoes on James Martin’s French Adventure.
The ingredients includes: garlic, onions, thyme, shoulder of lamb, salt, pepper and red wine.
For the potatoes: beef stock, butter, potatoes, parsley, black shuffle, salt and pepper.
James Martin’s French Adventure: 80 Classic French Recipes
James Martin served up a French fish soup (soupe de poisson) with croutons and cheese on James Martin’s French Adventure.
The ingredients includes: leek, fennel, garlic, olive oil, ream, mackerel, water.
blanched garlic, white wine, saffron, mustard, egg yolk, olive oil, lemon juice, black pepper and salt.
James Martin’s French Adventure: 80 Classic French Recipes
