James Martin recipes A to Z
A|B|C|D|E|F|G|H|I|J|K|L|M|
N|O|P|Q|R|S|T|U|V|W|X|Y|Z
- Dark cherry and hazelnut biscotti
- Dark chocolate and coffee terrine with coffee crème anglaise
- Dark chocolate fondant with hot chocolate sauce, banana fritters and ice cream
- Dark chocolate tart with Turkish delight
- Deep fried soft-shell crab with aioli and a watercress salad
- Deep-fried chicken wings with barbecue sauce and griddled fillet steak with chilli sauce
- Deep-fried courgette flowers and onion bhaji with a sweetcorn salsa
- Deep-fried crispy duck egg with duck confit salad
- Deep-fried fish bites with homemade ketchup and fennel salad
- Deep-fried Goosnargh egg with wild mushroom, toasted brioche and truffle mayonnaise
- Deep-fried langoustines and mussels
- Deep-fried oysters with Kilpatrick dressing and onion and mouli pickle
- Deep-fried soft-boiled egg with mushrooms, toasted brioche and herb mayonnaise
- Delice au cassis
- Devilled chicken livers, lambs kidneys and mushrooms on toast with salad
- Devilled kidneys with a green salad and sherry vinaigrette
- Double-baked mushroom soufflé with mushrooms, shallots and baby leeks
- Dover sole with chorizo, gnocchi and artichoke stew
- Dover sole with shrimps and steamed asparagus
- Dover sole with watercress and crab butter
- Duck confit with butter bean mash, tomato and butter bean compôte and red wine sauce
- Duck confit with smoked-duck salad, caramelised pecans and blue-cheese dressing
- Duck rillettes
- Duck rillettes with duck breast, pickled mushrooms and parsnip and apple purée
- Duck salad with blue cheese dressing
- Duck three ways with roasted pears, shallots, wilted chard and a red wine reduction
- Duck with plum sauce and crispy seaweed
- Duo of lamb with paloise sauce and crushed new potatoes and green beans