James Martin recipes A to Z
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- Rack of lamb with mushroom ravioli, cep purée and wild mushroom sauce
- Rack of lamb with salsify, seasonal greens and a port reduction
- Raised game pie with apple chutney
- Raspberry and caramel pavlova
- Raspberry and pistachio cake trifle
- Raspberry cranachan
- Raspberry jelly with lime syrup and vanilla ice cream
- Raspberry marshmallows
- Raspberry meringue swans with strawberry cream
- Raspberry millefeuille with raspberry sauce
- Raspberry panna cotta with doughnuts
- Raspberry slice with raspberry sauce
- Raspberry Swiss roll
- Ratatouille tarts with poached eggs and basil
- Razor clam gratin with sauce vierge
- Razor clam, leek and brioche bake
- Real mint sauce
- Red pepper timbales with pasta and rocket salad
- Red snapper en papillote with lemongrass, coriander and a mitzuna salad
- Red wine and macaroon chocolate mousse
- Red wine, biscuit and chocolate mousse
- Rhubarb chutney with mackerel and watercress
- Rhubarb crumble
- Rhubarb panna cotta with roasted rhubarb
- Rhubarb rum babas with roasted rhubarb and rhubarb cream
- Rhubarb tarts with rhubarb ice cream
- Rib-eye steak with béarnaise sauce, fat chips and slow-roasted tomatoes
- Rib-eye steak with deep fried onion rings and onion butter
- Rib-eye steaks with chips and bearnaise sauce
- Rice pudding
- Rice, tomato and cumin soup
- Roast beef, Yorkshire pudding, fondant potato and red cabbage
- Roast belly of pork with root vegetables
- Roast chicken
- Roast chicken with beetroot and halloumi salad
- Roast chicken with bread sauce, game chips and stuffing
- Roast chicken with game chips, bread sauce and bacon-wrapped chipolatas
- Roast chicken with tapenade
- Roast chicken with with boulangère potatoes
- Roast duck on a bed of cucumber and spring onion served with spiced plum sauce
- Roast fore rib of beef, roasted potatoes and Yorkshire pudding
- Roast grouse with fondant potatoes, redcurrant and bread sauce, game chips and wild mushrooms
- Roast herb chicken with crème fraîche rösti, sugar snap peas, runner beans and Chantenay carrots
- Roast parsnip and rosemary soup
- Roast peppered beef with bourbon mustard and all the trimmings
- Roast pheasant with chestnut mash and honeyed parsnips
- Roast pork loin with roasted spiced apples
- Roast shoulder of lamb with roast potatoes and spring greens
- Roast shoulder of lamb with roasted ratatouille
- Roast spatchcock chicken with a burrata and slow roasted tomato salad
- Roast tomato and olive oil soup
- Roast tomato and vegetable pizza
- Roasted apricot with apricot swirled cheesecake
- Roasted apricots and basil with apricot and pistachio biscotti and apricot ice cream
- Roasted barramundi with brown shrimps, violet artichokes and mash
- Roasted breast duck with baby vegetables and cherries
- Roasted chicken liver pâté with apple and walnut chutney
- Roasted cod with kumquat marmalade and green pepper dressing
- Roasted courgettes with chilli scrambled eggs
- Roasted Dover sole with caper butter and sautéed broad beans and potatoes
- Roasted five-spice breast of duck with sauce bigarade and cavolo nero
- Roasted grouse with red cabbage purée, celeriac, kale and blackberry sauce
- Roasted halibut with asparagus and a caper and butter sauce
- Roasted lamb, pickled squash and turnips with a chilli dressing
- Roasted leg of lamb with boulangère potatoes and a fricassée of onions and peas
- Roasted lobster with stewed sprouts
- Roasted loin of lamb rolled in a sweet chilli jam served with pickled vegetables
- Roasted monkfish with classic French lentils
- Roasted partridge with fondant potatoes, blackberry sauce, wilted kale and red-cabbage purée
- Roasted peach and raspberry pavlovas
- Roasted pork fillet with spiced pork patties and chilli jam
- Roasted pork loin with chilli and watercress crust
- Roasted pork with homemade mustard sauce
- Roasted quail with parsnip purée, pomegranate and parsnip chips
- Roasted quail with wild mushrooms, kale, fondant potatoes and a tarragon and Madeira sauce
- Roasted sea bass with chorizo, red onion and cherry tomatoes
- Roasted shoulder of pork with apple sauce, cabbage and mash
- Roasted shoulder of pork with Parisienne potatoes, glazed carrots and Oxford sauce
- Roasted stuffed leg of lamb with boulangère potatoes
- Rockefeller cod with fennel salad and a classic white wine sauce
- Rump steak, chips and béarnaise sauce
- Russian sharlotka or apple sponge
- Rustic tomato, bread and basil soup