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My Kitchen
James Martin
Table of Contents
Spring onion potato cakes with fried duck eggs
Cream of Jerusalem artichoke soup with bacon
Frisée, radish and orange salad
Bibb lettuce salad with radishes
Montgomery cheese balls with rosemary
Seared sea bass with blood orange and spring onion salad
Dill-marinated salmon with lime and rhubarb salad
Grilled halibut with champ and lemon caper butter
Mackerel with caramelised radishes
Cod with clams, curly kale and wild garlic
Trout with green beans and almonds
Wok-fried chicken with ginger, chilli and wild garlic
Sautéed chicken livers and mushrooms on toast
Rack of lamb with vegetable broth
Lamb, mint and Little Gem salad
Côte de boeuf with watercress and black beer mustard
Sliced Yorkshire ham with poached leeks and spring onions
Scotch eggs with curried salad cream
Orange cheesecake with roasted rhubarb
Crème caramel with strawberries
Pancakes with pistachio gremolata
Baked Alaska with elderflower meringue
Elderflower fritters with maple syrup
Pea soup with Little Gem and marjoram
Sweetcorn soup with crab and basil cream
Deep-fried tomato fritters with red onion salad
Tomato, basil and mozzarella pizzas
Slow-roasted tomatoes with Worcestershire sauce
Soused herrings with red chilli and chive cream
Smoked haddock, globe artichoke and lemon risotto
Scallop and squid salad with fennel and rocket
Grilled sardines with panzanella
Cold chicken breast with warm red onion and grape salad
Chicken with peach and watercress
Lemon and rosemary lamb with tahini aubergines
