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james martin recipes
Barbecue baby back ribs with celeriac slaw
Wild salmon with English asparagus and hollandaise sauce
Panna cotta with roasted rhubarb and dripping cake
Fresh pasta with a classic ragú sauce
Fried melon and red mullet with a ginger pickle, nasturtium leaves, wild rice and a kaffir lime foam
Coffee éclairs
Chocolate and ginger flapjacks
Roast peppered beef with bourbon mustard and all the trimmings
Whisky-cured salmon with beetroot and blinis
Wreck fish and crayfish with fennel purée and crayfish bisque
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