James Martin moules mariniere in a bread bowl with mussels and cod cheeks on James Martin’s Islands To Highlands
James Martin beetroot salad with gin soused mackerel on James Martin’s Islands To Highlands
James Martin classic Charlotte royale dessert on James Martin’s Islands To Highlands
John Torode’s cheats pizza made with natural yoghurt on This Morning
katherina’s tsoureki Greek Easter bread on Mary Berry’s Easter Feast
Jamie Oliver’s lamb biryani with salad, raita and papadums on Jamie: Keep Cooking and Carry On
James Martin and Paul Ainsworths mixed grill with an apple and celeriac remoulade on James Martin’s Islands To Highlands
James Martin classic spaghetti vongole with Dorset clams on James Martin’s Islands To Highlands
James Martin stuffed rolled loin of Dorset pork with Dorset cheese on James Martin’s Islands To Highlands
James Martin spicy Korean sea bass with mussels and clams shellfish on James Martin’s Islands To Highlands
Ainsley Harriott’s minestrone soup on Ainsley’s Mediterranean Cookbook
Martino’s Shepherd’s stew with lamb, onions and potato on Ainsley’s Mediterranean Cookbook
Ainsley Harriott’s Pompia Paridiso Cocktail on Ainsley’s Mediterranean Cookbook
Ainsley Harriott’s Sardinian pane frattau with bread and a poached egg on Ainsley’s Mediterranean Cookbook
Simon Rimmer’s lamb with warm lentil salad on Sunday Brunch
Mark Tilling chocolate mouse Easter eggs on James Martin’s Saturday Morning
James Martin Blood Orange Trifle with hot cross buns on James Martin’s Saturday Morning
Mark Tilling’s pink Easter egg using fourth chocolate on James Martin’s Saturday Morning
Mark Tilling’s hot cross bun chocolates on James Martin’s Saturday Morning
Jane Baxter’s lamb with baked potatoes, braised artichokes, peas and mint on Saturday kitchen
This is a great looking salad dish. Looks like it could be served hot or cold.