James Martin recipes A to Z
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- ‘Scampi’, chips and tartare sauce
- Saddle of hogget with dauphinoise potatoes, parsnips and mint sauce
- Saffron cake
- Saffron crème brûlée with caramelised poached pears
- Sage and onion stuffing balls
- Salad cream
- Salmon and sorrel with vermouth
- Salmon and watercress pan bagnat
- Salmon coulibiac with roasted vegetables
- Salmon gravad lax with pickled cucumber, cucumber ketchup, mustard mayo and croûtons
- Salmon pad Thai
- Salmon vindaloo with coconut and peanut rice
- Salmon with sesame oil
- Salmon, scallop and mackerel pie with green salad and honey dressing
- Salt and pepper breaded squid with chilli dip and coriander salad
- Salt and pepper chilli squid with pak choi
- Salt and pepper deep-fried squid with yuzu mayonnaise and spring onion salad
- Salt baked sea bass with pesto and crispy pancetta pasta
- Salt-baked beetroot with blue cheese biegnets and a rainbow beetroot salad
- Salt-crusted sea bass with runner bean salad
- San Marzano tomato pizza
- Sausage and bean cassoulet with potato cakes
- Sausage and lentil cassoulet
- Sausage, beans and mash
- Sausage, radicchio and lemon gnocchi
- Sautéed potatoes with lemon and rosemary
- Sautéed sweet potatoes with roasted loin of lamb and sweet potato crisp
- Scallop linguine
- Scallop ravioli with seared scallops and white wine sauce
- Scallop soufflé with a shellfish sauce, lobster, langoustine, clams and mussels.
- Scallops Flintoff
- Scallops in the shell in puff pastry
- Scallops in their shells with fennel and herbs
- Scallops with a champagne sauce
- Scallops with pickled vegetables, mango jelly and lime and chive sauce
- Scones with strawberry compôte and clotted cream
- Scones with strawberry jam and clotted cream
- Scrambled eggs with wild mushrooms
- Sea bass and lemon sole, with beurre noisette and Jersey Royals
- Sea bass with quinoa and herb salad, coriander mayonnaise and crispy onions
- Seabass with griddled asparagus and confit lemon hollandaise sauce
- Seared scallops with bacon, Jerusalem artichoke purée and crushed peas
- Seared spiced tuna with chinese leaf salad
- Seared tuna with coconut chilli chutney and cabbage salad
- Seared tuna with glass noodle salad
- Seared tuna with radish salad
- Seared tuna with watermelon, ginger pickle purée and baby leaves
- Semolina and honey cake
- Sesame salmon with tempura salmon and yuzu mayonnaise
- Sesame seed bananas with vanilla soufflé
- Shellfish nage with baby vegetables
- Shellfish sauce vierge with fried cod and sautéed courgettes
- Shortbread sable with raspberries
- Shredded chilli beef with spicy noodles
- Shredded lamb Thai salad
- Shrimp ravioli with shrimp and tomato sauce
- Sichuan-style sea bass with wok-fried vegetables
- Singapore chilli crab noodles
- Singapore chilli king crab with egg fried rice
- Singapore deep-fried hake with pad Thai noodles
- Sirloin steak with peppercorn sauce, mash and hazelnut beans
- Skate wings with caper butter sauce and olive oil mash
- Slow braised lamb shanks with olive oil mash
- Slow roast belly of pork with spiced apple and cider sauce
- Slow roast pork with mash, Vichy carrots and apple sauce
- Slow roast shoulder of pork with roasties and apple sauce with hispi cabbage
- Slow-roasted peaches with orange caramel sauce
- Slow-roasted pork belly with boulangère potatoes
- Slow-roasted pork belly with cider and apple sauce and creamy mash
- Slow-roasted shoulder of pork with sherry-roasted parsnips, mash and gravy
- Smoked and confit salmon terrine
- Smoked eel with new potatoes, leeks and clam beurre blanc
- Smoked fishcakes with gooseberry chutney and celery and watercress salad
- Smoked haddock cakes with wilted watercress and beurre blanc
- Smoked haddock omelette
- Smoked haddock Welsh rarebit with tomato chutney
- Smoked haddock with Welsh rarebit, tomato and chive oil
- Smoked mackerel croquettes with chilli jam
- Smoked roasted loin of venison with beetroot tarte tatin
- Smoked salmon and cucumber timbale with a winter leaf salad and house dressing
- Smoked salmon and haddock fishcake with a chive beurre blanc and wilted spinach
- Smoked salmon and spinach tart with watercress pesto and salad
- Smoked salmon hash brown with poached egg and hollandaise sauce
- Smoked salmon mousse in croustades
- Smoked salmon pâté with melba toast
- Smoked salmon Scotch egg with chive beurre blanc
- Smoked salmon, prawn and cucumber mousse
- Smoked tea duck with bigarade sauce
- Smoked trout with green salad, a tarragon and cream dressing
- Smoky chilli chicken wings, spiced potato wedges and padron peppers
- Snazzy smoked salmon pâté
- Sole meunière with brown shrimps
- Sourdough cod cheeks with spicy pea salsa
- Southern fried chicken with garlic butter, fried potatoes and bread
- Southern paella
- Spaghetti vongole
- Spatchcocked lemon and maple syrup-roasted chicken with Caesar salad
- Special fried rice
- Spelt bread-crusted ham
- Spiced crusted rice with Moroccan rice-coated chicken and preserved lemon salad
- Spiced duck with melon, curly kale and duck jus
- Spiced lamb, rice vermicelli and holy basil salad
- Spiced mussel soup
- Spiced roasted shoulder of lamb with red lentil dal
- Spiced tuna salad Niçoise
- Spicy plum crumble
- Spinach, chorizo and artichoke pizza with a baby leaf spinach salad
- Spinach, mushroom and ricotta quiche with sautéed spinach
- Spotted dick and custard
- Spring truffle pithiviers with a Maderia reduction
- Springtime soup with Jersey Royals, peas, asparagus and salsa verde
- Squid and brown shrimps with salt cod croquettes
- Squid with black bean sauce
- Star anise chocolate fondant with orange ice cream
- Steak and mushroom pie with spinach and herbed couscous
- Steamed chicken with creamy leeks and mushrooms
- Steamed chocolate and clementine sponge with orange sauce
- Steamed plaice in a creamy white wine sauce with broccoli, asparagus and mushrooms
- Steamed plum sponge with cinnamon custard
- Steamed sea bass with bok choi, ginger, lemongrass and a rice noodle salad
- Steamed sticky toffee pudding with toffee sauce
- Steamed syrup sponge with custard
- Steamed Thai chicken noodle salad
- Steamed treacle sponge with custard
- Stewed octopus with herb tabbouleh
- Stewed plums with sweet goats’ cheese cream
- Sticky lamb chops with roasted stuffed peppers
- Sticky toffee apple pudding with calvados caramel sauce
- Sticky toffee pudding with butterscotch sauce and vanilla ice cream
- Sticky toffee pudding with toffee sauce
- Stilton rarebit with tomato and raisin chutney
- Stilton-stuffed mushrooms with cranberry relish
- Stilton, Shropshire Blue and gorgonzola pan bagnat with watercress and rocket pesto
- Stir-fried vegetables with seared tuna and a soy and sesame dressing
- Strawberries and cream sponge cake
- Strawberry and clotted cream summer puddings
- Strawberry and cream cake
- Strawberry and crème pâtissière jalousie
- Strawberry and white chocolate cheesecake
- Strawberry charlotte
- Strawberry Christmas cake
- Strawberry cream-filled meringues
- Strawberry jam-roly poly with custard
- Strawberry millefeuille gâteau
- Strawberry pavlova with vanilla cream and a strawberry glaze
- Stuffed lamb chops with baby vegetables
- Stuffed leg of lamb with a wild garlic and spinach butter with Jersey Royals, peas and mint sauce
- Sultana scones with strawberry jam and clotted cream
- Summer berry and heather honey meringue roulade
- Summer pudding
- Summer vegetable soup with mussels
- Surf and turf with wilted spinach, watercress and a mustard sauce
- Sussex pond pudding
- Sussex pond pudding with cream and ice cream
- Sweet and sour chicken
- Sweet and sour monkfish with deep-fried cabbage
- Sweet and sour pork and pineapple with rice omelette
- Sweet potato steamed pudding
- Sweet pumpkin pastries
- Sweet red pepper and tomato soup with a sweet red pepper and chive butter and toasted ciabatta
- Sweet sticky spicy ribs with red onion salad
- Sweetcorn soup with crab and soured cream
- Swiss roll with fresh blackberries and vanilla cream
- Swiss roll with homemade raspberry jam
- Syrup sponge in the microwave