by James Martin
whisky chicken with wild mushroom & mustard sauce 1
prawns
Isle of Wight prawns with tomatoes, mangalitza chorizo & pancetta 1
Marloes Sands seafood parcel 1
prawn & lime flatbreads 1
seealso shrimps, potted
Q
quiche
caramelised onion, courgette & Wensleydale 1
R
radishes
fennel, apple & radish salad 1
rarebit 1
raspberries
50s shakes 1
raspberry mousse with macaroons 1
raspberry summer pudding with whisky cream 1
Welsh cakes with berries & honey 1
red cabbage
venison with beetroot & blackberries 1
red mullet
gurnard & red mullet with orange-charred chicory & cauliflower purée 1
red wine sauce 1
redcurrant jelly, lobster with white port & 96
rhubarb
golden syrup steamed pudding with rhubarb & custard 1
rice
seafood risotto 1
risotto, seafood 1
S
saffron sauce, Blair Castle salmon with 1
salads
buffalo mozzarella, blackberry & beetroot salad 1
deep-fried soft-boiled egg salad with croutons & bacon 1
fennel & apple salad 1
fennel & grapefruit salad 1
fennel, apple & radish salad 1
kohlrabi & fennel salad 1
North York Moors heather lamb 1
salami
pork chops with beans, tomato & salami stew 1
salmon
beetroot-cured salmon 1
Blair Castle salmon with saffron sauce 1
Giant’s Causeway fish stew 1
salmon mousse 1
salsa 1
salted caramel chocolate popcorn 1
samphire
homemade crumpets with buttered lobster, spinach & samphire 1
pan-fried cod 1
plaice with crab fritters 1
seafood risotto 1
sardines
baked sardine tart 1
sauces
chimichurri sauce 1
fruity dipping sauce 1
onion gravy 1
peppercorn sauce 1
red wine sauce 1
sloe gin sauce 1
tartare sauce 1
sausage rolls with crispy bacon 1
sausages
Forest pork feast 1
mixed grill with peppercorn sauce 1
seealso chorizo
scallops
bacon, scallops & apples with onion rings 1
BBQ scallops with black pudding, apple & hazelnut butter 1
Scotch eggs, Arbroath smokie 1
sea bass
seafood risotto 1
seafood risotto 1
seaweed-deep-fried plaice with brown crab mayonnaise & lemon 1
shakes 1
sherry
tagine of lamb chops 1
Sherwood Forest pears with walnuts, Stilton & oat pancakes 1
shrimps, potted
BBQ John Dory with kohlrabi & fennel salad 1
seealso prawns
sloe gin
partridge with vegetables & sloe gin sauce 1
smoked haddock
Arbroath smokie Scotch eggs 1
soda bread 1
sole
Dover sole with brown butter & watercress 1
Folkestone fish 1
soufflés, Isle of Wight double-baked cheese 1
soup, onion & stout 1
spinach
beef Wellington 1
homemade crumpets with buttered lobster, spinach & samphire 1
split peas
dhal 1
spring onions
champ 1
steamed puddings, golden syrup 1
stews
Giant’s Causeway fish stew 1
lamb hot pot 1
one-pot beef stew & dumplings 1
pork chops with beans, tomato & salami stew 1
tagine of lamb chops 1
stout
chocolate stout cake 1
onion & stout soup 1
strawberries
Welsh cakes with berries & honey 1
suet
dumplings 1
sultanas
fruity dipping sauce 1
summer pudding, raspberry 1
T
tagine of lamb chops 1
tagliatelle pasta
Orkney crab pasta 1
tartare sauce 1
tarts
baked sardine tart 1
caramelised onion, courgette & Wensleydale quiche 1
seealso pastries; pies
tempura monkfish & vegetables with minted peas 1
tiger prawns
prawn & lime flatbreads 1
tikka mackerel buns with fennel & apple salad 1
toast
Melba toast 1
wild mushrooms on toast with duck egg & British truffle 1
tomatoes
chicken balti 1
grilled veal chops with burrata, tomatoes & deep-fried courgette flowers 1
Isle of Wight prawns with tomatoes, mangalitza chorizo & pancetta 1
mixed grill with peppercorn sauce 1
pork chops with beans, tomato & salami stew 1
salsa 1
tagine of lamb chops 1
truffles
wild mushrooms on toast with duck egg & British truffle 1
V
veal
grilled veal chops with burrata, tomatoes & deep-fried courgette flowers 1
vegetables
tempura monkfish & vegetables with minted peas 1
seealso potatoes, tomatoes etc
venison
venison with beetroot & blackberries 1
venison with parsnips three ways 1
W
walnuts, candied 1
watercress
Dover sole with brown butter & watercress 1
Welsh cakes with berries & honey 1
Welsh lamb with gnocchi & vegetables 1
whisky
Aberdeen Angus sirloin steak with whisky sauce 1
brandy snaps with Scotch whisky cream 1
raspberry summer pudding with whisky cream 1
whisky chicken with wild mushroom & mustard sauce 1
wild garlic
chicken Kiev with wild garlic & creamed Welsh leeks 1
whisky chicken with wild mushrooms & mustard sauce 1
wild mushrooms on toast with duck egg & British truffle 1
wine
beef with champ, charred onions & parsley oil 1
chicken Veronique 1
herb-coated beef with beetroots 1
red wine sauce 1
wood pigeon see pigeon
Y
yellow split peas dhal 1
Yorkshire puddings 1
WITH THANKS
To all the brilliant chefs and food people involved in the TV show:
Nick Nairn – chef, consultant and food campaigner, runs two Cook Schools at Port of Menteith and Aberdeen.
Paul Rankin – chef and author.
Tom Kitchin – chef and owner of Michelin-starred restaurant The Kitchin in Edinburgh.
Lisa Goodwin-Allen – Executive Chef of Northcote, the Michelin-starred restaurant in Blackburn, Lancashire
Michel Roux Snr – legendary chef, restaurateur, author, teacher… Works alongside his son at three-Michelin-starred The Waterside Inn, Bray.
Alain Roux – son of Michel, chef-patron of The Waterside Inn.
Paul Ainsworth – chef-patron of Michelin-starred Paul Ainsworth at No.6 in Padstow, Cornwall.
Stephen Terry – head chef of The Hardwick Restaurant in Abergavenny, Wales.
Michael Caines – chef-patron of Michelin-starred Lympstone Manor, Devon.
Mark Sargeant �
�� chef and restaurateur, Rocksalt in Folkestone, Kent.
Sat Bains – chef-proprietor of Michelin-starred Restaurant Sat Bains in Nottingham.
Galton Blackiston – owner and chef-patron of Michelin-starred Morston Hall in Norfolk.
Grace Dent – TV food critic and restaurant critic for the Guardian.
Romy Gill – owner and head chef at Romy’s Kitchen restaurant in Thornbury, Gloucestershire.
Lenny Carr-Roberts – chef-patron of The Fox, Crawley, Hampshire.
Gareth Ward – chef-patron of Michelin-starred Ynyshir, Wales.
To the film crew and all at Blue Marlin Television: Ash, Jonny and Mad Dog on camera; sound man Matt; producers Bridget and Hannah; and Dino the director.
To the home economist crew – Sam Head and Victoria Copley.
To Clare Ely and Jane Beacon at ITV for looking ahead and helping us make a great show. I hope you like the end result.
To the book team at Quadrille, and Peter Cassidy for his photography.