James Tanner served up sweet and salty pork chops on today’s episode of Lorraine.
The ingredients are: 4 thick cut butchers boneless pork chops, 2 large (approx 600g ) sweet potatoes peeled and sliced into wedges, 3 braeburn apples cut into wedges, 2 tbsp clear honey, 1 large red onion cut into petals, 3 rashers of smoked streaky bacon cut into thick lardons, 3 cloves of minced garlic, 8 shredded sage leaves or 1 tbsp dried sage, 100g feta cheese and 4 tbsp olive oil.
Juliet Sears served up pinata cupcakes filled with sweets on This Morning.
the ingredients are: 175 g plain chocolate chips (70 per cent cocoa solids), 200 g light muscovado sugar, 175 g soft, salted butter, plus extra for greasing, 3 medium eggs and 2 egg yolks, 100 g sour cream, 1 teaspoon vanilla bean paste or extract, 150 g self-raising flour and 2 tablespoons cocoa powder.
James Martin served up pan fried veal with cabbage and beans cassoulet on James Martin’s French Adventure.
The ingredients include: oil, veal steaks, salt, black pepper, shallots, garlic, butter, beans, rosemary, tomatoes, cabbage, parsley, white wine or water.
James Martin’s French Adventure: 80 Classic French Recipes
Nigel Barden served up a crepe cake with cherries, rum, chocolate ganache, praline cream and 14 layers of pancakes on Radio 2 Drivetime with Simon Mayo.
The ingredients are: 350g plain flour, 25g good quality cocoa powder, pinch of salt, 2 tbsp golden caster sugar, 900ml semi skimmed milk, 3 tbsp melted butter, plus extra for cooking, strawberries or cherries in rum or kirsch, to serve.
For the Praline Cream: 100g golden caster sugar, 75g blanched almonds, 75g blanched hazelnuts and 600ml double cream.
For the Chocolate Ganache: 250g good quality dark chocolate (70% cocoa solids), broken, 280ml double cream, 3 tbsp golden caster sugar, 50ml espresso coffee and 2 tbsp dark rum.
John Whaite served up smoked haddock and chorizo stew for a Friday night fish supper on today’s episode of Lorraine.
The ingredients are: 300g raw chorizo sausage, 2 large leeks, 2 large fillets smoked haddock, 500ml good-quality chicken stock, 2 tbsp non-pareil capers, sea salt flakes and coarse black pepper.
Phil Vickery served up chicken tikka masala with tomato soup for a Saturday night curry on This Morning.
The ingredients are: 4 chicken breasts, skin on, cubed into 4 cm pieces, juice and finely grated zest 1 large lime, 1 tbsp. very finely grated fresh ginger, 3 cloves garlic, very finely crushed, ½ tsp red chilli powder, 1 tbsp smoked paprika, 1 tsp ground cumin, 2 tsp garam masala, 2 tbsp coriander, 2 tbsp oil, 100g thick sheep yoghurt, salt and pepper.
For the sauce: 4 tbsp oil, 2 tbsp ground coriander, 2 tsp turmeric, 4 tsp paprika, 4 tbsp grated ginger, 2 tsp fenugreek leaves (optional), 2 tsp garam masala, 1 small red chilli chopped very finely, ½ tsp ground cloves, 2 large onions very finely chopped, 4 cloves garlic, 4 ripe tomatoes, chopped, 1 can Heinz tomato soup, 1 chicken stock cube, 125 mls whipping cream, 4 tbsp white wine vinegar, 50-75g cold and cubed unsalted butter, a few leaves of fresh coriander and a pinch of sugar.
James Martin served up lamb ratatouille with mustard, almonds, pistachio nuts on James Martin’s French Adventure.
The ingredients include: aubergines, corvettes, peppers, butter, onions, tomatoes, mustard, lamb chops, garlic, almonds, pistachio nuts, chives, fresh basil, salt and pepper.
James Martin’s French Adventure: 80 Classic French Recipes
James Martin served up partridge with a red wine and celeriac sauce on James Martin’s French Adventure.
The ingredients include: French partridge, salt and pepper, butter, thyme, shallots, beetroot, blackberries, hazelnuts, purple kale, red cabbage and red wine vinegar.
For the sauce: red wine, chicken or beef stock, celeriac puree, salt and pepper.
James Martin’s French Adventure: 80 Classic French Recipes
James Martin served up a pear tarte tatin on James Martin’s French Adventure.
The ingredients are for the puff pastry: 250g plain flour, 1/2 teaspoon salt, 250g cold butter, cut into small cubes and 125ml ice-cold water.
For the pears: 4 pears, peeled, cored and cut in half, 110g caster sugar, 2 vanilla pods, split and seeds removed, 110g butter, 150ml double cream and 2 sprigs rosemary.
James Martin’s French Adventure: 80 Classic French Recipes
James Martin served up salmon with baby leeks with French style tarragon dressing on James Martin’s French Adventure.
The ingredients include: baby leeks, salmon, salt, French lettuce, shallots, salt and pepper and vegetable oil.
for the dressing: Dijon mustard, white wine vinegar, vegetable oil, water, fresh chives and tarragon.
James Martin’s French Adventure: 80 Classic French Recipes
Nigel Slater served up a compost crumble with sour cream, nectarines, pears, apples, toasted oats and nut topping on Dish of The Day.
The ingredients are: 2 pears, 1 apple, 2 nectarines, ½ lemon, juice only, 1 banana, roughly chopped into discs and 3 tbsp golden caster sugar.
For the crumble topping: 200g plain flour, 100g butter, 60g rolled oats, 1 large handful pumpkin seeds, 30g flaked almonds, 2 tbsp sesame seeds and 4 tbsp demerara sugar.
To serve: sour cream.
Angela Hartnett served up a Thai pork belly salad on Saturday kitchen.
The ingredients for the marinade: 5 spring onions, roughly chopped, 4 garlic cloves, crushed, 2 Thai shallots, roughly chopped, 5 tbsp dark soy sauce, 5 tbsp fish sauce, 500g pork belly, cut into 2cm strips.
For the dressing: 5 tbsp fish sauce, 5 tbsp rice vinegar, 1 tbsp soft brown sugar, 1 red chilli, finely chopped, 1 garlic clove, finely chopped and 1 lime, zest and juice.
For the salad: 1 x 200g packet thin rice noodles, cooked according to packet instructions, drained and rinsed in cold water, 100g beansprouts, 100g Chinese lettuce, shredded, 100g Chinese broccoli leaves, handful fresh Thai mint leaves and handful fresh Thai basil leaves.
Angela Hartnett served up venison curry with rice and naan bread for food heaven on Saturday Kitchen.
The ingredients are: 1kg wild venison, diced, 25g ginger-garlic paste, from a jar, 4 tbsp vegetable oil, 200g tomatoes, roughly chopped, 300g onions, roughly chopped, 2 tbsp Kashmiri chilli powder, 2 tbsp Greek-style yoghurt, 2 tbsp ground coriander, 2 tbsp ground turmeric, 2 tbsp juniper seeds, crushed, 2 tsp garam masala, 2 green chillies, finely chopped (optional) and 1 tbsp chopped fresh coriander leaves.
For the naan bread: 100g Greek-style yoghurt, 150ml milk, 2 tsp salt, 500g plain four, 1 tsp baking powder, 3 tbsp extra virgin rapeseed oil, plus extra for kneading and 500g cooked white basmati rice, to serve.
Nigel Slater served up a spicy and cool artichoke soup on Nigel Slater’s Dish Of The Day.
Nigel made his soup from a leftover artichoke and bean stew, adding water, BBQ chillies, mint leaves and olive oil to give the soup a burst of flavour.
Nigel Slater served up a smoked mackerel coleslaw with mustard and celeriac on Nigel Slater’s Dish of the Day.
The ingredients are: smoked mackerel fillets, 1 tbsp olive oil, juice of 1/2 a lemon, 1 tbsp wholegrain mustard, 1/4 celeriac, 2 tbsp sour cream and savoury biscuits to serve.
Nigel Slater served up artichoke casserole with herbs on Nigel Slater’s Dish of the Day.
The ingredients are: 2 tbsp olive oil, 1 stalk celery, chopped, 1 onion, chopped, 2 carrots, chopped, 1 parsnip, chopped, 1 turnip, peeled and chopped, 1 tbsp chopped fresh oregano, 1 tbsp fresh rosemary leaves, 1 tsp lemon thyme leaves, 500ml vegetable stock, 400g canned flageolet beans, 200g jar artichoke hearts, drained and 2 tbsp chopped parsley.
Simon Rimmer served up spiced chicken with black pepper vinegar slaw on Sunday Brunch.
The ingredients are: 4 chicken breasts, skin on and bone in.
For the spices: 25g chilli powder, 15g ground cumin, 15g ground coriander, 10g ground ginger, 15g soft dark brown sugar, 15g garlic powder, 5g all spice, 5g ground cinnamon, 5g ground cloves, 15g salt, 10g cracked black pepper, 5g cayenne and about 100ml veg oil.
For the slaw: half head shredded red cabbage, 12 chopped spring onions, half head shredded fennel, 10g poppy seeds, handful roughly chopped coriander and mint.
For the black pepper sauce: 100ml rice vinegar, 200ml olive oil, 75g Dijon, 50g honey, 10g salt, 10g cracked black pepper and serve with warm new potatoes.
Rustie Lee served up roasted chicken with sweet peppers for a Monday night meal on This Morning.
The ingredients are: 1 kg chicken thighs, 1 tsp Salt and freshly ground black pepper, 1 large clove of garlic, finely chopped, 1 tsp chilli flakes or paprika or other spice you have in the cupboard if you fancy a kick!
4tbs olive oil, 2 red onions, sliced, 2 tomatoes, chopped, 2 large bell peppers, sliced in strips, 1 large glass white wine, (optional – you can use chicken stock if you prefer), 1tbsp tomato puree and 4tbsp fresh thyme, chopped.
Creamy mashed potato to serve: 1 ½ kg floury potatoes – maris piper or king Edward work well, roughly cut into chunks, 125ml semi-skimmed milk, 1 tbsp butter and 100g mature cheddar cheese.
Mary Berry served up crispy bacon and potato rosti with fried eggs on top on Mary Berry Everyday.
Mary says: “This is a wonderful dish that is so simple to make.”
The ingredients are: sunflower oil, for frying, 2 rashers smoked back bacon, cut into small pieces, 1 small onion, thinly sliced, 500g floury potatoes, coarsely grated, 2 free-range eggs, salt and freshly ground black pepper.
The recipe is available in Mary’s book titled: Mary Berry Everyday
Mary Berry served up salmon with buttered leeks, ginger, chilli and Japanese yuzu dressing on Mary Berry Everyday.
Mary says: “The fish and leeks can be assembled up to 6 hours ahead ready to go in the oven. Simply pour the dressing over just before cooking.”
The ingredients are: 25g butter, 4 small leeks, washed and thinly sliced and 4 x 125g salmon fillets, skin removed.
For the yuzu dressing: 2cm piece fresh root ginger, peeled and grated, 2 garlic cloves, crushed, 1 small red chilli, seeds removed and very finely chopped, 2 tbsp yuzu juice, 4 tbsp light olive oil, salt and freshly ground black pepper.
To garnish: small bunch coriander, leaves only and pink radishes, thinly sliced using a vegetable peeler.
The recipe is available in Mary’s book titled: Mary Berry Everyday
