Sat_James Martin

Crispy gin and tonic battered prawns tossed in a yuzu mayo, served alongside seared tuna with ponzu, chilli, lime and fresh coriander 👉 jamesmartinchef.co.uk/recipe…

From Asma Khan, slow-cooked lamb shanks in a rich green korma of yoghurt, coriander, mint, chilli, caramelised onions and toasted nuts, finished with lime and cream 👉 jamesmartinchef.co.uk/recipe…

Golden pan-fried Dover sole, cooked in foaming butter and served with a rich white wine, cream and chive sauce, finished with fresh lemon. Great for sharing! 👉 jamesmartinchef.co.uk/recipe…

Delicately gin-cured trout served with cucumber ketchup, pickled cucumber and ginger, finished with red vein sorrel and nigella seeds 👉 jamesmartinchef.co.uk/recipe…

Richard Corrigan’s Collar of Bacon with Colcannon. Tender collar of bacon served over buttery colcannon with kale and scallions, finished with an onion cream and fresh truffle shavings. A rich, comforting Irish classic 👉 jamesmartinchef.co.uk/recipe…

Four ways with celeriac. Salt baked celeriac, pan fried treacle glazed celeriac, celeriac crisps and remoulade 👉 jamesmartinchef.co.uk/recipe…

Rosemary, garlic and anchovy-studded roast lamb served with rich cauliflower cheese, charred broccolini, lemony courgettes and a Madeira jus, finished with homemade mint jelly. A proper roast with all the trimmings 👉 jamesmartinchef.co.uk/recipe…

From Meliz Berg, Sütlü Börek. Crisp, golden filo parcels filled with creamy semolina custard, soaked in a fragrant cinnamon, honey and rose water syrup, then finished with crushed nuts 👉 jamesmartinchef.co.uk/recipe…

A proper British classic, tender lamb shoulder and kidneys layered with onions and rosemary, slow-cooked in a rich stock with Henderson’s, then topped with golden, buttery potatoes 👉 jamesmartinchef.co.uk/recipe…

Seared fillet steak, thinly sliced and served with a citrus, ponzu and soy dressing, crispy leeks, garlic, chilli and pickled ginger 👉 jamesmartinchef.co.uk/recipe…

José Pizarro’s partridge escabeche with sherry, apricots, prunes and pear, served with crisp radicchio and escarole, toasted Marcona almonds and a sharp, fruity dressing. A really special dish, made to be shared! 👉 jamesmartinchef.co.uk/recipe…

Fresh mussels cooked with French cider, garlic, tarragon and rich clotted cream, then ladled into a hollowed-out crusty cob. Perfect for sharing! 👉 jamesmartinchef.co.uk/recipe…

Three ways with pumpkin! Moroccan Lamb with Pumpkin, Roasted Pumpkin Wedges with Tahini and Pumpkin Soup 👉 jamesmartinchef.co.uk/recipe…

Turbot cooked on the bone with butter, garlic, lemon and herbs, served with a rich red wine sauce of crispy bacon, wild mushrooms and baby onions. Finish with buttery green beans! 👉 jamesmartinchef.co.uk/recipe…

From John Hooker, tender ox cheek, slowly braised in red wine for six hours, served on creamy Parmesan polenta and topped with a fricassee of woodland mushrooms, fresh herbs and a touch of lemon 👉 jamesmartinchef.co.uk/recipe…

A masterclass in the ultimate comfort food, slow-cooked beef in a rich red wine gravy, topped with fluffy suet dumplings and served with buttery star anise carrots. Hearty, warming and perfect for a cold day 👉 jamesmartinchef.co.uk/recipe…

Rara Gosht Keema Pie with Masala Mash from Atul Kochar. A rich lamb and minced-lamb curry topped with buttery, lightly spiced mashed potato and baked until golden 👉 jamesmartinchef.co.uk/recipe…

Mark Birchall's rich, spiced parkin tart with golden syrup, black treacle and warming ginger, served with creamy stem ginger ice cream and candied butternut squash with a sharp citrus glaze! 👉 jamesmartinchef.co.uk/recipe…

Tender lamb glazed with maple and rice wine vinegar, served with a rich, crunchy peanut satay sauce and a fresh cucumber, chilli, coconut and herb salad 👉 jamesmartinchef.co.uk/recipe…

Three ways with mushrooms, Chicken with Mushrooms, Mushrooms on Toast and Mushroom Omelette! The perfect autumnal bites to eat! 👉 jamesmartinchef.co.uk/recipe…