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
- Paella
- Pan fried brill with sauce vierge
- Pan fried halibut with truffle poached egg, hollandaise and cavalo nero
- Pan fried monkfish with red wine sauce
- Pan fried salmon with sauce vierge
- Pan roasted duck with ginger chutney, asparagus and Tenderstem broccoli
- Pan roasted potato and sardine tart with sun blush tomatoes
- Pan-fried cod with beurre noisette, griddled baby leeks and a red wine reduction
- Pan-fried courgette risotto with courgette tempura and tomato ragu
- Pan-fried Dover sole with a shrimp and caper butter sauce and wilted spinach
- Pan-fried duck breast with smoked aubergine purée and sautéed spinach
- Pan-fried duck breast with squash pickle and peach purée
- Pan-fried fillet of lemon sole with pea and sorrel sauce
- Pan-fried goats’ cheese and aubergine with spiced pickle and herby salad
- Pan-fried halibut with late summer vegetables and mussels
- Pan-fried halibut with sprout tops and a cockle, mussel and clam sauce
- Pan-fried kidneys with Madeira and sherry sauce, toasted sourdough and salad
- Pan-fried mackerel with beetroot and celery salad
- Pan-fried pigeon breast, wild mushroom and beetroot salad
- Pan-fried plaice with crab and samphire
- Pan-fried pork fillet with prune and Armagnac sauce and sautéed potatoes
- Pan-fried pork steak with aubergine, chorizo and fennel
- Pan-fried rainbow trout with dwarf beans, peas and almonds
- Pan-fried red snapper with coriander Puy lentils
- Pan-fried salmon with aster tripolium and scallop broth
- Pan-fried sirloin steak with red wine and snail sauce
- Pan-fried snapper, couscous and nage of carrots
- Pan-fried trout with orange hollandaise and fennel and grapefruit salad
- Pan-fried turbot with champagne sauce, leeks and sprouts
- Pan-roasted potato tart with sardines and roasted tomatoes
- Pan-roasted turbot with ratatouille and chive beurre blanc
- Pancakes with chocolate sauce
- Pancetta-wrapped goats’ cheese en croute with chilli apple chutney
- Panko-coated squid with palm sugar and coriander pesto
- Panna cotta with mini doughnuts and fresh raspberries
- Panna cotta with roasted rhubarb and dripping cake
- Parkin with cider and golden syrup sauce
- Parma ham wrapped mozzarella with plum chutney
- Parmesan crusted chicken escalope with slow roasted tomatoes
- Parsley and asparagus soup with poached egg and pork scratchings
- Parsley and pea soup with smoked salmon fish cakes
- Parsnip soup with mini crab beignets
- Parsnip soup with spinach and scallops
- Parsnip soup with steamed clams
- Passion fruit and custard soufflé
- Passion fruit cream with coconut and cherry biscotti
- Passion fruit delice with autumn berries
- Passion fruit delice with satsumas in orange liqueur
- Passion fruit delice with tuiles
- Passion fruit soufflé with passion fruit ice cream and lemon shortbread
- Passion fruit soufflé with passion fruit jelly and ice cream
- Pasta with winter ratatouille
- Pea and ham soup
- Pea and marjoram risotto with chargrilled baby squid
- Pea and spinach risotto with pan-fried sea bream and pea oil
- Pea soup with mint cream
- Peach and champagne jelly
- Peach melba with a pistachio and almond caramel and vanilla ice cream
- Peach melba with sugar roasted doughnuts and vanilla ice cream
- Peanut butter cheesecake with chocolate peanut sauce and sautéed bananas
- Peanut chicken with satay sauce and little gem salad
- Pear and cinnamon fool
- Pear and perry crumble with cinnamon custard
- Pear and rosemary ‘tarte tatin’ with vanilla ice cream
- Pear chutney
- Pear, rosemary and apple pie with custard
- Pembrokeshire seafood
- Penne carbonara
- Peppered fillet of venison Wellington
- Perfect roast pork belly with cabbage and bacon
- Pheasant Kiev with broad beans, peas, tarragon and cobnut salad
- Pigs in blankets
- Pineapple tarte tatin with coconut and caramel sauce
- Pineapple tarte tatin with spiced ice cream, dried pineapple and a hot caramel sauce
- Pineapple upside-down sponge with rum and raisin ice cream
- Piperade with eggs
- Piri-piri prawns and harissa couscous
- Pistachio and chocolate soufflé
- Pistachio ice cream with peach melba and a caramel and raspberry sauce
- Plaice with pea purée, bacon, new potatoes and asparagus
- Plum clafoutis
- Plum tart with star anise caramel
- Poached and fried pork belly with pickled cauliflower
- Poached chicken with carrots, kale and mushrooms
- Poached egg with toasted brioche and hazelnut-crumbed asparagus
- Poached haddock and poached egg with mustard sauce
- Poached pear brioche with vanilla crème anglaise
- Poached pears with ginger ice cream, ginger snap basket and goats’ milk sauce
- Pomegranate panna cotta with pomegranate and orange caramel
- Pork belly with apple sauce, kale and carrots
- Pork chop with braised Brussels sprouts, chestnut, red onion and sage
- Pork chop with stuffed baked apples, roasted shallots and boulangère potatoes
- Pork cordon bleu with fries
- Pork poached in milk with cavolo nero
- Pork tenderloin with prunes and Armagnac
- Pork, chicken, pistachio and apricot terrine
- Posh cheese on toast with apple compôte and baby beetroot salad
- Pot roasted shoulder of lamb with beans, peas and a mint jelly
- Pot-roasted chicken with green chutney and zesty salad
- Pot-roasted chicken with tarragon, Madeira and mash
- Pot-roasted chicken with vegetables and a cauliflower purée
- Pot-roasted lamb with mashed potatoes and mint sauce
- Potato and anchovy tart with basil oil
- Potato dauphinoise with stuffed leg of lamb
- Prawn and broccoli pad Thai
- Prawn and crayfish cocktail
- Prawn and langoustine cocktail
- Prawn dim sum
- Prawn tom kha soup
- Prawns with a fresh tomato sauce, spaghetti and a langoustine shell foam
- Puff pastry and raspberry stack
- Pumpkin and amaretti ravioli with sage beurre noisette
- Pumpkin pasta with rosemary
- Pumpkin pickle with fried chicken breast
- Pumpkin soup with pumpkin seed bread
- Purple sprouting broccoli gratin with cheese sauce and toasted brioche