My Kitchen. James Martin
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Pork spare ribs with coleslaw, star anise and whisky glaze
Pan-fried pork fillet with smoky tomato sauce
Poached cherries with almond glaze
Eggy croissants with fresh raspberries and zabaglione
Oven-roasted apricots with honey madeleines
Lemon verbena cake with strawberries and cream
Teacakes with warm strawberries and clotted cream
Pumpkin soup with chestnut cream
Hazelnut-coated goat’s cheese with lemon and beetroot salad
Scrambled duck eggs with crispy bacon and watercress
Marinated mackerel with horseradish and crusty bread
Pan-fried lemon sole with clams, coriander and tomato
Herb-crusted cod with spicy cauliflower cheese
Smoked haddock, leek and mascarpone tart
Pot-roasted chicken with pumpkin, sage and star anise
Pan-fried chicken with Waldorf salad
Fillet of beef with beetroot and parsley
Rib-eye steak with stick fries and Chateaubriand sauce
Pan-fried calf’s liver with cider-battered onion rings
Roasted grouse with potato, celeriac and parsnip rosti
Roast duck breast with sherry vinegar plums
Rabbit casserole with white wine and grapes
Venison with parsnip purée and roast beets
Pheasant breasts with onion purée and sautéed greens
Pork escalopes with wild mushrooms, juniper and mash
Swiss-style hazelnut meringues with coffee cream
Welsh cakes with poached pears
Baked custard tart with mulled spiced plums
Chunky vegetable soup with cheesy herb toasts
Leek and potato soup with smoked salmon and poached eggs
Onion soup with Lincolnshire Poacher
Scallops with black pudding and apple puree
Spicy mussels with coconut and lime
Deep-fried cod cheeks in beer batter
Pigeon with fried green cabbage and almonds
Roast turkey with Guinness glaze
Breaded turkey with spinach, walnuts and honeyed parsnips
Beef fillet with bacon, cep purée and Jerusalem artichokes
Braised oxtail with beer and red wine
Sliced duck breast with winter stir-fry
Honey-glazed quail with beetroot, apple and hazelnut salad
Breaded pork chops with celeriac purée and herb spätzle
Pork loin with sherry-roasted parsnips and chestnuts
Mango, coriander and apple chutney
Caramelised pear and almond strudel
Caramelised quince and Cox apple tart