James Martin served up a one pot scallops with white beans and chorizo on James Martin’s French Adventure.
The ingredients includes: garlic, shallots, scallops, butter, spicy chorizo, tomatoes, white beans, butter, white wine, basil, salt and pepper.
James Martin’s French Adventure: 80 Classic French Recipes
Jamie Oliver served up a carbonara cake with spaghetti, ham, cheese and salad on Jamie and Jimmy’s Friday Night Feast.
The ingredients are: 300 g dried spaghetti, olive oil, 100 g leftover hard cheese , such as Parmesan, Cheddar, Gruyère, 3 large free-range eggs, 250 ml double cream, 250 g leftover cooked smoked higher-welfare ham and 3 sprigs of fresh rosemary.
Tom Daley and Jamie Oliver served up sweet and sour chicken with rainbow vegetables on Jamie and Jimmy’s Friday Night Feast.
The ingredients are: 1 x 227 g tin of pineapple in natural juice, 1 x 213 g tin of peaches in natural juice, 1 tablespoon soy sauce, 1 tablespoon fish sauce, 2 teaspoons cornflour, 2 x 120 g free-range chicken breasts , skin on, Chinese five-spice, 1 lime, 2 cloves of garlic, 1 bunch of asparagus, 100 g tenderstem broccoli, 1 small onion, 2 fresh red chillies, 1 red pepper, 1 yellow pepper, 7 cm piece of ginger, groundnut oil, 100 g baby sweetcorn, 1 teaspoon runny honey and ½ a bunch of fresh coriander (15g).
Tom’s Daily Plan: Over 80 fuss-free recipes for a happier, healthier you. All day, every day.
Rick Stein served up Vietnamese duck braised in orange juice with star anise on Saturday kitchen.
The ingredients are: 2.5kg Duck (jointed into 6 pieces), 50g garlic (crushed), 50g ginger (peeled and thinly sliced), 1 litre freshly squeezed orange juice, 4 tbsp fish sauce, 1 tbsp granulated sugar, 5 star anise, 4 red chillies (bird’s eyes are best), 2 lemongrass stalks (finely chopped), ground black pepper, 8 spring onions (cut in half and finely chopped sideways) and ½ tsp cornflour.
Michel Roux Jr. served up duck Charlottes with port sauce on Saturday kitchen.
Michel says: “This is a lovely dish of confit duck in a sweet sticky sauce.”
The ingredient: 4 slices white bread, crusts removed, 2 confit duck legs, from a tin, 100g fat reserved, 1 shallot, finely chopped, 1 garlic clove, finely chopped, 125g wild mushrooms, cleaned and sliced, 200ml port and 300ml reduced brown veal stock.
For the sprout flowers: 55g unsalted butter and 300g flower sprouts.
Simon Rimmer served up espresso crema frita with vanilla ice cream and toasted flaked almonds dessert on today’s episode of Sunday Brunch.
The ingredients are: 4 yolks, 75g sugar, 1 vanilla pod, 75g flour, 20g cornflour, 400ml whole milk, 100ml strong espresso, 2 eggs – beaten, 70g fresh breadcrumbs, not panko, 60g ground almonds and 5g ground cinnamon.
For the coffee syrup: 200g sugar, 50ml espresso and 30ml coffee liqueur.
Simon Rimmer served up a mince and potato pie with puff pastry on today’s episode of Sunday Brunch.
The ingredients are: 500g ready rolled all butter puff pastry, 300g mashed potato, 100g butter, 1 onion sliced, 300g minced beef, 1 finely diced onion, 75ml madeira, 15g beef stock powder, 2 egg yolks and serve with tomato chutney and buttered kale.
Gino served up a vegetarian cannelloni alla margherita filled with sun-dried tomatoes, mozzarella and basil on This Morning.
The ingredients are: 26 fresh pasta sheets, approx. 7 x 15cm each (about 375g), 720ml passata, 15 fresh basil leaves, 50g freshly grated Parmesan cheese, 2 mozzarella balls, drained and finely sliced.
For the filling: 500g ricotta cheese, 20g fresh basil leaves, 200g sundried tomatoes in oil, drained, ¼ tsp freshly grated nutmeg, 3 mozzarella balls, drained and cut into 1cm cubes, salt and pepper to taste.
For the bechamel sauce: 100g salted butter, 100g plain flour, 1 litre cold full fat milk and ¼ tsp freshly grated nutmeg.
James Martin served up globe artichoke with hollandaise sauce on James Martin’s French Adventure.
James says: “The key to cooking an artichoke is the use of lemons.”
The ingredients for the dish includes: salt, white pepper corns, bay leaves, lemon, butter, cider vinegar, shallots and eggs.
James Martin’s French Adventure: 80 Classic French Recipes
James Martin served up pain au chocolat croissant on James Martin’s French Adventure.
James says: “The key to these bakes is to use water and plenty of butter.”
The ingredients includes: flour, yeast, water, butter, eggs and chocolate.
James Martin’s French Adventure: 80 Classic French Recipes
James Martin served up scallops with black pudding burger in a apple, calvados and butter sauce on James Martin’s French Adventure.
The ingredients includes: pink lady apples, butter, calvados, black pudding, stock, salt and pepper.
James Martin’s French Adventure: 80 Classic French Recipes
James Martin served up pork fillet with apples, walnuts and a calvados and cream sauce on James Martin’s French Adventure.
James says: “The key to this dish is simplicity.”
The ingredients include: pork fillets, calvados wine, shallots, apples, cider, double cream, wet walnuts, parsley, salt and pepper.
James Martin’s French Adventure: 80 Classic French Recipes
James Martin served up fresh crab with dulse butter and salad on James Martin’s French Adventure.
The ingredients include; crab, dulse butter, black pepper, salad and radishes.
For the dressing: mustard, walnut vinegar, olive oil, chives, salt and pepper.
James Martin’s French Adventure: 80 Classic French Recipes
James Martin served up a Normandy tart on James Martin’s French Adventure.
The ingredients for the pastry include: sugar, eggs, water and flour.
For the filling: creme fresh, 4 eggs, sugar, calvados wine and apples.
James Martin’s French Adventure: 80 Classic French Recipes
James Martin served up a ham with wild mushrooms omelette on James Martin’s French Adventure.
James says: “The secret of making a good omelette is to keep it soft in the center.”
The ingredients include: wild mushrooms, 4 eggs, butter, cream, ham, cheese, chives and watercress.
James Martin’s French Adventure: 80 Classic French Recipes
James Martin served up Normandy apple compote with doughnuts on James Martin’s French Adventure.
The ingredients for the dough include: milk, butter, strong flour, salt, egg, sugar and dried yeast.
For the apple compote: Normandy apples, brown sugar, Normandy cider.
James Martin’s French Adventure: 80 Classic French Recipes
James Martin served up French tripped pan fried chicken breast with wild mushroom and shuffles on James Martin’s French Adventure.
James says: “The secret to cooking mushrooms is to cook them in a very hot pan.”
The ingredients include: corn fed chicken, butter, carrot tops, black shuffles, wild mushrooms, shallots, garlic, cream, tarragon, salt and pepper.
James Martin’s French Adventure: 80 Classic French Recipes
James Martin served up a French sandwich with steak and beer onions on James Martin’s French Adventure.
The ingredients include: onions, beer, french baguette, steak, brown sugar, garlic, thyme, salt, olive oil mustard and garlic.
James Martin’s French Adventure: 80 Classic French Recipes
James martin served up a French savarin dessert with cucumber and gin on James Martin’s French Adventure.
The ingredients include: flour, sugar, eggs, butter, salt, milk, fresh yeast, cucumber, lime zest, gin, double cream and vanilla.
James Martin’s French Adventure: 80 Classic French Recipes
James Martin served up magret duck with chilli jam and pickled vegetables on James Martin’s French Adventure.
The ingredients include: duck breast and carrot tops.
For the pickle: turnips, sugar, salt , vinegar, carrots, radishes and black pepper.
For the chilli jam sauce: vinegar, water, sugar, salt and chillies.
James Martin’s French Adventure: 80 Classic French Recipes
