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Stuffed Pork Belly with Mixed Herbs and Garlic, Roast Potatoes, Ratatouille and Glazed Apples
Succulent herb-stuffed pork belly served with crisp roast potatoes, vegetable ratatouille, rich gravy, and sweet caramelized apple slices.
Roasted Duck Breast with Red Cabbage and Homemade Mustard Fruits
Succulent roasted duck breasts served with deeply flavored braised red cabbage, structured layered potatoes, and artisanal homemade spiced mustard fruits.
Beef Wellington
A classic special occasion dish featuring seared beef fillet stuffed with mushroom duxelles, wrapped in pancakes and puff pastry.
Pistachio Crusted Rack of Lamb, Fig and Olive Tapenade with Orange Roasted Roots
Succulent lamb racks with a crunchy pistachio crust served alongside honey-orange roasted vegetables and a rich fig olive tapenade.
Caramelised Scallops, Shrimps and Grits with Pork Jowl Bacon
Succulent caramelised scallops and prawns served over creamy turmeric grits with charred cabbage and crispy pork jowl bacon.
Roast Norfolk Duckling with Orange Served with Bubble and Squeak
Succulent roasted duck glazed with marmalade, served with layered root vegetable bubble and squeak and a rich orange-scented gravy.
Roast Whole Suckling Pig with Truffle Mousse, Jersey Royals and Wild Garlic
Succulent roast pork served with a decadent truffle cream mousse, buttery Jersey Royal potatoes, and sautéed wild garlic leaves.
Raspberry Marinated Rack of Lamb
Roast rack of lamb infused with a smooth raspberry, herb, and red wine vinegar marinade, served with a thickened sauce.
Beef Tournedos Rossini with Madeira Sauce
Seared beef fillet served on toasted brioche with duck liver pâté, wilted spinach, and a rich Madeira wine reduction.
Beef Wellington with Purple Broccoli and Jus
Seared beef fillet wrapped in pancakes, pâté, mushrooms, and pastry, served with blanched broccoli and a red wine reduction.
Five-Spice Whole Roast Duck with Pancakes, Cucumber, Spring Onion and Plum Sauce
Crispy shredded five-spice duck served with homemade pancakes, fresh vegetables, and a smooth, tangy plum sauce.
Herb and Lemon-Encrusted Lamb with Leeks and Borlotti Beans
Herb-encrusted lamb racks served with sautéed leeks, borlotti beans, and a rich red wine reduction sauce.
Parsnip-Stuffed Roast Saddle of Lamb with Fondant Potatoes, Roast Beetroot and Red Wine Sauce
Roast honey-glazed parsnips inside a lamb saddle, served with buttery fondant potatoes, roasted beetroot, and a rich red wine reduction.
Roast Grouse with Fondant Potatoes, Redcurrant and Bread Sauce, Game Chips and Wild Mushrooms
Succulent roasted grouse served with elegant fondant potatoes, crispy game chips, sautéed wild mushrooms, and two classic sauces.
Brie-Stuffed Chicken with Spiced Butternut Squash Wedges
Chicken breast stuffed with Brie and tomatoes, wrapped in speck, served with roasted spiced squash and a red wine reduction.
Perfect Roast Duck with Bread Sauce
A sensational roast duck served with a classic infused bread sauce, crispy bacon, and savory roasted onions.
Homemade Linguine with Lobster Sauce
James Martin’s decadent dish featuring handmade pasta, fresh lobster, and a rich, creamy seafood reduction finished with fresh herbs.
Olive-Crusted Lamb with Sweet and Sour Aubergine
Succulent roasted lamb coated in olive crumbs, served alongside a vibrant Mediterranean-style sweet and sour aubergine and rocket dressing.
Pork Tenderloin with Pease Pudding and Baby Carrots
Roast pork tenderloin served with homemade pease pudding, pickled baby carrots, and a fresh pea and mint purée.
Lamb Steaks with Anchovy Butter, Salsify and Walnuts
Succulent lamb steaks served with rich anchovy butter, tender poached salsify, and a glazed walnut and sultana garnish.
Beef Wellington with Tarragon Sauce
A light Beef Wellington featuring a savory mushroom and tarragon topping, wrapped in crisp pastry and served with creamy sauce.
Guinea Fowl with Porcini and Lardons
Jointed guinea fowl roasted and served with a rich sauce of porcini mushrooms, lardons, shallots, sherry, and crème fraîche.
Turbot on the Bone with Red Wine Tartare Dressing and Chargrilled Leeks
A whole turbot baked until tender, served with a rich red wine tartare dressing and scorched baby leeks.
Pheasant Pithiviers
Exquisite puff pastry pies filled with confit pheasant leg and pan-seared breast, served with a rich Madeira and port sauce.
Pigeons Baked in a Salt Pastry Crust with Cabbage and Mushroom Fricassée
Succulent squab pigeons encased in a decorative salt crust, served with a rich Madeira sauce and wild mushroom fricassee.
Whole Poached Wild Salmon and Duck Egg Dressing with Wheaten Bread and Country Butter
A sophisticated dish featuring salmon poached in aromatic court-bouillon, served with homemade wheaten bread, pickled cucumber, and rich duck egg dressing.
Roast Rump of Beef, Couscous, and Red Wine Sauce
Two cuts of beef, spice-marinated rump and braised blade, served with nutty couscous, root vegetables, and a rich reduction.
Spaghettini with Lobster
An Italian seafood classic featuring whole lobster and spaghettini pasta in a rich, homemade tomato and basil sauce.
Confit Duck Hash with Fried Duck Egg and Celeriac Salad
Sophisticated duck hash with caramelised onions, crispy potatoes, and duck livers, topped with fried egg and a truffle celeriac salad.
Triple-Crown Roast of Lamb with a Jewelled Fruit Stuffing and Minted Red Wine Sauce
A majestic crown roast of lamb filled with spiced fruit stuffing, served with a rich minted red wine sauce.
Wild Duck with Apple, Rosemary Stuffing and Sherry Sauce
Roast mallards stuffed with apple, rosemary, and hazelnuts, served with a rich sherry-infused gravy and crispy bacon topping.
Shin of Beef with Ginger, Carrot and Cabbage
Tender beef braised slowly in red wine and veal stock, served with glazed carrots and buttered savoy cabbage.
Whole Roast Duck with Braised Lettuce and Potato Pancakes
A celebratory roast duck with a British twist, featuring honey-soy glaze, braised lettuces, and fluffy potato pancakes.
Roast Loin of Venison with Haggis Ravioli and Game Consommé
Rich venison served with handmade haggis ravioli, game consommé, and root vegetables in an imaginative Scottish-Italian-French fusion dish.
How to cook Pheasant
Succulent pheasant served with a rich mustard and cream sauce over Puy lentils, featuring expertly prepared pan-seared then roasted meat.