James Martin - Chef - Desserts

<body> Desserts.<br> <br><br><hr>1. recipe:<br>mixed berry gratin with champagne sabayon <SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0"></FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">Serves - 4</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0"></FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">Ingredients:</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">50g raspberries</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">50g strawberries</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">50g blackberries</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">50g blueberries</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">50g redcurrants</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">50g blackcurrants</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">50g caster sugar</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0"></FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">For the Sabayon:</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">3 egg yolks</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">50g caster sugar</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">100ml champagne</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0"></FONT><br><br><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0"></FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">1. In a mixing bowl (heatproof) set over a pan of simmering water. Whisk with a balloon whisk the sugar yolks and champagne until pale. The foam must be sufficiently thickened so that it won’t break down on cooling. Remove from heat and cool until tepid.</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">2. Mix the berries together with the sugar arrange in oven proof bowls. Then spoon the sabayon over the berries, glaze and serve.</FONT><br><hr>2. recipe:<br>Chocolate Ganache<SPAN ALIGN="LEFT"><FONT style="font-weight:bold;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">Makes 36 truffles</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">- 275g dark chocolate, minimum 60% cocoa solids, broken into pieces</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">- 50g unsalted butter, at room temperature</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">- 250ml double cream</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">- 4 tbsp rum (if making truffles)</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">- 50g cocoa powder (if making truffles)</FONT><br><br><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">This is a basic ganache to which you can add different flavourings, such as rum, brandy, yuzu or maccha (a strong, powdered Japanese green tea - use 1 tsp, and don’t be tempted to substitute leaf tea). If You add more chocolate the mixture will become firmer when cold.</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0"></FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">You can either shape the ganache into truffles, or use it as a chocolate filing for cakes and desserts (this recipe makes enough to fill and top a 30cm cake).</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0"></FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:bold;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">1.<FONT style="font-weight:normal;"> Place the chocolate and butter in a large bowl. Bring the cream to the boil and pour it over the chocolate and butter. stir gently until the chocolate has melted, trying not to create bubbles. lf making truffles, stir in the rum.</FONT></FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0"></FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:bold;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">2.<FONT style="font-weight:normal;"> Place the bowl of ganache in the fridge to firm up, removing it about 15 minutes before you want to use it.</FONT></FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0"></FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:bold;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">3.<FONT style="font-weight:normal;"> lf making truffles, put the cocoa into a bowl. Ensure your hands are cold and dry, then dust them with cocoa. Take spoonfuls of the ganache mixture (use a teaspoon or tablespoon) and roll the mixture into a ba|l in your cocoa-dusted hands. Drop each truffle into the bowl of cocoa, turn it around and then toss it between your palms to remove any excess powder. The truffles can be returned to the fridge and kept for up to 2 days as long as they are stored in an airtight container.</FONT></FONT><br><hr>3. recipe:<br>Vanilla Panna Cotta with Balsamic Berries<SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">Panna cotta simply translates as 'cooked cream’. However, this recipe is very light and delicate due to the Gelatine.</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0"></FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">You must be careful with the amount of gelatine you put in - just enough to hold it firm; use too much and you will end up with a dessert you can bounce off the walls. The addition of balsamic berries adds a lovely sharpness which goes well with the creaminess of the panna cotta.</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0"></FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:bold;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">Serves 6-8</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">- 4 leaves of gelatine</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">- 120ml milk</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">- Zest of 2 oranges</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">- 2 vanilla pods, split</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">- 150g caster sugar</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">- 1.2 litres double cream</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">- 80ml vodka</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0"></FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:bold;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">For the balsamic berries:</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">- 200g strawbenies, hulled</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">- 150g raspberries</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">- 100g blueberries</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">- 75ml good-quality aged balsamic vinegar</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">- 25g caster sugar</FONT><br><br><br><SPAN ALIGN="LEFT"><FONT style="font-weight:bold;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">1.<FONT style="font-weight:normal;"> Soak the getatine in the milk and leave to one side. Place the orange zest, vanilla pods and caster sugar in a pan. Add 800ml of the cream and bring to the boil. Simmer until the mixture is reduced by a third.</FONT></FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0"></FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:bold;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">2.<FONT style="font-weight:normal;"> While the cream is reducing, remove the gelatine from the milk and place the milk in a pan to warm gently. When it is warm, add the soaked gelatine and stir to dissolve. Add to the warm cream and pass through a sieve and leave to cool.</FONT></FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0"></FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:bold;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">3.<FONT style="font-weight:normal;"> Lightly whip the remaining cream and fold into the setting mixture, together with the vodka. Pour the mixture into 6-8 dariole moulds, ramekins or similar sized moulds and place in the fridge to set.</FONT></FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0"></FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:bold;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">4.<FONT style="font-weight:normal;"> While the panna cotta is setting' make the balsamic berries. Place the strawberries, raspberries, blueberries, balsamic vinegar and sugar into a large bowl and toss together. Allow to marinate for 2-3 hours, tossing occasionally.</FONT></FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0"></FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:bold;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">5.<FONT style="font-weight:normal;"> Remove the panna cotta from the fridge and slide a knife around the edge to loosen. Alternatively, dip the moulds very briefly in hot water to loosen the panna cotta, Tip them out into the middle of the plates and spoon the balsamic berries around the edge.</FONT></FONT><br><hr>4. recipe:<br>orange and cointreau creme brulee<SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0"></FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">Ingredients:</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0"></FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">8Egg Yolks</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">115 gCaster Sugar</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">2Vanilla pods, split</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">750 mlDouble cream</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">250 mlMilk</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">55 gDemerara sugar</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">2 orange zest</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">25ml cointreau</FONT><br><br><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">METHOD:</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0"></FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">1. Pre-heat the oven to 140°C.</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">2. Place the egg yolks and caster sugar in a bowl and add the vanilla seeds, zest and cointreau. Using a whisk, gently combine the mixture, then slowly stir in the cream and milk.</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">3. Pass the mix through a sieve and divide between six small ovenproof dishes or ramekins (about 9 cm in diameter and 2.5 cm deep). Place in the oven and cook for about 1_ - 2 hours until set on the top. To check, move the dish and if the cream mixture still ripples, it’s not cooked. (But over-cooking will cause the brûlée to crack on the top once cooked, so be careful).</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">4. Remove from the oven and place in the fridge until set: normally about an hour.</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">5. Dust the surface with the demerara sugar and either blow-torch or grill until golden brown. Serve immediately.</FONT><br><hr>5. recipe:<br>hot chocolate fondant with balck cherries<SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0"></FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">Ingredients:</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0"></FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">225 gDark chocolate with at least 60% cocoa solids</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">4 tbspDouble Cream</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">100 gButter</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">35 gGround almonds</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">2large eggs, separated</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">35 gCornflour</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">85 gCaster Sugar</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0"></FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">Cherries</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0"></FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">500gBlack cherries</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">100mlRed wine</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">Arrowroot</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">1Cinnamon stick</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0"></FONT><br><br><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0"></FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">METHOD:</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0"></FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">1. Finely grate 40 g of the chocolate and set aside. Gently melt a third of the remaining chocolate with the cream in a small saucepan, stirring well to mix. Remove and leave to cool.</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">2. Line a small plate with clingfilm and pour on the mixture. Place in the freezer for about 8 hours until set hard, then stamp out 8 small rounds using a 3 cm round cutter. Set aside.</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">3. Melt half the butter and brush liberally all over the inside of 8 ramekins. Dust well with the grated chocolate, shaking out any excess. Set aside on a baking sheet.</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">4. Melt the remaining chocolate (including any shaken out excess) and butter in a small heatproof bowl over a pan of barely simmering water, or in a microwave-proof bowl in the microwave on Full for 2-3 minutes, stirring once. Do not overheat or the chocolate will ‘seize’, or turn solid. Scrape this mixture into a bigger bowl, then beat in the ground almonds, egg yolks and Cornflour.</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">5. Whisk the egg whites in a separate bowl until they form stiff but not dry peaks. Gradually beat in the caster sugar. You may like to use a hand-held electric whisk for this.</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">6. Fold the meringue mixture into the melted chocolate mixture. Spoon half the combined mixture into the base of the ramekins, place a chocolate disc on top, then fill each ramekin with the remaining mixture. Smooth the tops of the fondants and chill in the refrigerator while you heat the oven to 180°C.</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">7. Bake the fondants in the oven for 10-15 minutes until risen and slightly wobbly, then remove and eat as soon as possible.</FONT><br><hr>6. recipe:<br>Vanilla Castle Pudding with Raspberry Jam<SPAN ALIGN="LEFT"><FONT style="font-weight:bold;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">Serves 6</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:bold;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">-<FONT style="font-weight:normal;"> 175g (6oz) butter</FONT></FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">- 150g (5oz) caster sugar</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">- 1 vanilla pod, split open</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">- 3 eggs</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">- 175g (6oz) plain flour</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">- 1 rounded tsp baking Powder</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">- A jar of the best raspberry jam you can find</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">- 1 normal size Punnet of fresh raspberries</FONT><br><br><br><SPAN ALIGN="LEFT"><FONT style="font-weight:bold;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">1.<FONT style="font-weight:normal;"> Preheat the oven to 180C fan (200C/gas 6) Grease six dariole moulds with a little butter.</FONT></FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0"></FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:bold;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">2.<FONT style="font-weight:normal;"> Put the butter and caster sugar in a bowl scrape the sticky seeds from the vanilla pod into the bowl Cream until soft and pale. Beat in the eggs one by one. Stir in the flour and baking powder until amalgamated.</FONT></FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0"></FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:bold;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">3.<FONT style="font-weight:normal;"> Fill the moulds three-quarters full - any more and you will witness an eruption. Place the moulds on a baking tray and bake for 20-25 minutes until golden and risen. Loosen the puddings with a palette knife, then turn out onto plates,</FONT></FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0"></FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:bold;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">4.<FONT style="font-weight:normal;"> Heat up the raspberry jam, then add the fresh raspberries. Pour copious quantities of the hot raspberries and jam over the puddings and serve.</FONT></FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0"></FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">Tip Before turning out the puddings. Cut off any uneven tops. So they will have flat bases to sit on.</FONT><br><hr>7. recipe:<br>rhubarb and orange pie<SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0"></FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">PIE</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0"></FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">1lb Short pastry</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">1/2lb fresh rhubarb</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">2 Oranges (peeled and segmented)</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">4 tbsp Castor sugar</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">25g Melted butter </FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">1 Egg for egg wash</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0"></FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">CUSTARD</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0"></FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">8 Egg yolks</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">8oz Castor sugar</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">2pt Milk</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">1 Fresh vanilla pod</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0"></FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">Vanilla ice cream</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">Sprig of fresh mint</FONT><br><br><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0"></FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0"></FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0"></FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">METHOD</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0"></FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">1 To make the custard, split the vanilla pod in halve and scrape out the seeds and place in a pan with the milk and the pod.</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">2 Bring to the boil and while heating mix the egg and sugar together in a bowl and pour the hot milk on top the eggs stirring all the time.</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">3 Return back to the heat to thicken do not boil and once thick strain though a sieve and leave to one side.</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">4 Peel and segment the oranges and mix with rhubarb, 3 tablespoons of the sugar and sauté in a small pan until soft but still in chunks.</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">5 Butter and line the small moulds with the pastry leaving a little lip on the top edge.</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">6 Fill the mould with the rhubarb and orange filling well up to the top and top with a round piece of the pastry. Brush with egg wash and sprinkle with sugar before baking in the oven 180c for about 20 to 25 minutes.</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">7 Once cooked allow to cool slightly before removing from the moulds and serve warm with the custard and a spoonful of the ice cream and a sprig of mint.</FONT><br><hr>8. recipe:<br>wafer thin apple tart with walnut and honey cream<SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0"></FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">Ingredients:</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0"></FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">1 lb Puff pastry</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">6 Golden Delicious apples</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0"> with honey and walnut2 oz melted butter</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">1 oz castor sugar</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">flour</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0"></FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">Cream:</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">3 tbsp clear honey</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">1 oz diced walnuts</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">150 ml double cream</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0"></FONT><br><br><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">Method:</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0"></FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">1. Roll out the puff pastry thinly and dock the surface with a fork. Cut out four 8-9 inch discs. Place in the fridge to rest. </FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">2. Peel and core the apples and cut in half. Cut the apples nice and thin with a sharp knife. Remove the tarts from the fridge and place on a non stick buttered baking tray. Lightly brush the edges of the tarts with melted butter and spread the quince jelly on the middle. Drizzle the top with the melted butter and sugar and bake in a pre-heated oven (200C) for about 5-6 minutes, until golden brown. </FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">3. While they are cooking, whip the double cream until thick, then fold in the walnuts and honey, and place in the fridge. Remove the tarts from the oven and glaze with a little of the remaining butter. Place on the plates and serve with a spoonful of the double cream mixture.</FONT><br><hr>9. recipe:<br>strawberry tart<SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0"></FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">Serves 2</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0"></FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">1 ready rolled sweet pastry</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">1/2 vanilla pod</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">1/2 pint double cream</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">50g sugar</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">25 strawberries</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">6” tart ring</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0"></FONT><br><br><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0"></FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">cut the pastry out to the size the tart ring and bake blind for 10 minutes on 350F. remove and allow to cool.</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">Whip the double cream, sugar & vanilla together until it forms soft peaks.</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">Put the cream into the cooled tart case & fill to 3/4’s.</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">Arrange the destalked strawberries on top of the cream and serve.</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0"></FONT><br><hr>10. recipe:<br>Fruit mille-feuille <SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">This translates as 'dessert of a thousand layers'. lt must be made with puff pastry, not filo which l've occasionally come across. </FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">Make sure you cook the puff pastry right through, as undercooked puff pastry tastes really horrible.</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0"></FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:bold;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">Serves 8</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:bold;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">-<FONT style="font-weight:normal;"> 25g puff pastry or packet of fresh, ready-rolled all-butter puff pastry Flour, for rolling out</FONT></FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">- 1 egg, beaten</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">- 150ml double cream</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">- 1 dsp icing sugar, sifted, plus extra for dusting</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">- 1 vanilla pod, split</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">- 75ml ready-made custard</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">- 300g raspberries</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">- 250g strawberries, hulled and cut in half</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">- 1 fig, chopped</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">- 100g blueberries</FONT><br><br><br><SPAN ALIGN="LEFT"><FONT style="font-weight:bold;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">1.<FONT style="font-weight:normal;"> Pre-treat the oven to 18O"C/35O"F/Gas mark 4. RoII the pastry on a lightly floured surface and cut out a rectangle measuring 12.5 x 31cm. Place on a non-stick baking tray and brush the top with the egg wash. Bake in the oven for 15-20 minutes, until well risen and golden brown. Remove from the oven, transfer to a wire rack and allow to cool.</FONT></FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0"></FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:bold;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">2.<FONT style="font-weight:normal;"> Meanwhile, whip the cream, sugar and vanilla seeds to form soft peaks. FoId in the custard to combine.</FONT></FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0"></FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:bold;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">3.<FONT style="font-weight:normal;"> Once the pastry is cool, cut it in half horizontally and then spread the base with two-thirds of the cream mixture.</FONT></FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0"></FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:bold;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">4.<FONT style="font-weight:normal;"> Toss aII the prepared fruit together in a bowl, and sprinkle the fruit over the cream. Spread the remaining cream mixture over the</FONT></FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">bottom of the top side of pastry and then sandwich together. Dust</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">generously with icing sugar to serve.</FONT><br><hr>11. recipe:<br>prune and almond tart<SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">Ingredients:</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0"></FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">For the Frangipane:</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0"></FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">225 gUnsalted Butter</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">225 gCaster Sugar</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">175 gGround Almonds</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">50 gPlain flour</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">4Eggs</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0"></FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">For the tarts:</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0"></FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">225 gShortcrust pastry</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">1 tbsp Cherry jam</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">275 gFrangipane </FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">225 gPoached prunes– the cooking liquid boiled to reduce by half for glaze</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">10 gFlaked Almonds</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">300 mlCrème Anglaise</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">Poire William liqueur</FONT><br><br><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0"></FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0"></FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">METHOD:</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0"></FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">1. Pre-heat the oven to 180°C/350F/Gas 4.</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">2. Lightly grease 4 x 10 cm fluted, round, loose-bottomed moulds about 2.5 cm deep.</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">3. To make the frangipane, cream the butter and sugar together until almost white. Mix together the ground almonds and flour in a separate bowl. Add an egg at a time to the butter and sugar mixture, sprinkling in a handful of the almond and flour at the same time. This helps the butter and sugar cream to accept the eggs. Once all the eggs have been added, just continue to fold in the remaining almond and flour mix, to combine.</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">4. Roll out the pastry and line the tart cases. Spread the cherry jam between the moulds and then fill with the frangipane. Finish by sitting the prunes on the top. </FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">5. Cook in the pre-heated oven for 30-35 minutes, covering with foil or greaseproof paper at the end of cooking if they are browning too quickly. Three-quarters of the way through cooking, scatter the flaked almonds onto the tarts and continue cooking. Once cooked, remove from the oven and allow to cool to a warm temperature. </FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">6. Glaze the tarts with the reduced prune syrup. </FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">7. Gently heat the crème anglaise and liqueur in a pan and spoon the sauce on to a plate. Remove the tart from its mould and sit it in the centre. </FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0"></FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0"></FONT><br>.<br> <a href="http://www.jamesmartinchef.co.uk">Home - http://www.jamesmartinchef.co.uk</a><br> <a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=&xpathid=&lang=eng">James Martin - Home - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=&xpathid=&lang=eng</a><br> <a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/news&xpathid=&lang=eng">James Martin - News - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/news&xpathid=&lang=eng</a> <br> <br> <a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/news&xpathid=PIC510043&lang=eng">James Martin - News - BSM Silverstone Classic Celebrity Challenge - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/news&xpathid=PIC510043&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/news&xpathid=PIC672912&lang=eng">James Martin - News - Food Standards Agency - Belfast - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/news&xpathid=PIC672912&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/news&xpathid=PIC862235&lang=eng">James Martin - News - The Vineyard at Stockcross - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/news&xpathid=PIC862235&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/news&xpathid=PIC490894&lang=eng">James Martin - News - DELI DEMO DATES AVAILABLE NOW!! - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/news&xpathid=PIC490894&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/news&xpathid=PIC111030&lang=eng">James Martin - News - CHRISTMAS FINAL DELIVERY DATES!! - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/news&xpathid=PIC111030&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/news&xpathid=PIC174995&lang=eng">James Martin - News - BBC GOOD FOOD SHOW IS HERE - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/news&xpathid=PIC174995&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/news&xpathid=PIC208750&lang=eng">James Martin - News - Returning to the Chewton Glen - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/news&xpathid=PIC208750&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/news&xpathid=PIC702438&lang=eng">James Martin - News - Chris Evans - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/news&xpathid=PIC702438&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/news&xpathid=PIC121597&lang=eng">James Martin - News - Quality Counts... especially in the kitchen! - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/news&xpathid=PIC121597&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/news&xpathid=PIC273945&lang=eng">James Martin - News - Saturday Kitchen - Best viewing figures yet! - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/news&xpathid=PIC273945&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/news&xpathid=PIC477969&lang=eng">James Martin - News - Last weekend’s Mail on Sunday - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/news&xpathid=PIC477969&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/news&xpathid=PIC2813&lang=eng">James Martin - News - It's here!.. 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Press Releases - James Martin’s Desserts book - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/press&xpathid=PIC677721&lang=eng</a><br> <br> <br> <a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/recipes&xpathid=&lang=eng">James Martin - Recipes - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/recipes&xpathid=&lang=eng</a><br> <a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/recipes&xpathid=861898&lang=eng">James Martin - Recipes - Other - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/recipes&xpathid=861898&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/recipes&xpathid=574122&lang=eng">James Martin - Recipes - Main Courses - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/recipes&xpathid=574122&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/recipes&xpathid=359822&lang=eng">James Martin - Recipes - Desserts - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/recipes&xpathid=359822&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/recipes&xpathid=38913&lang=eng">James Martin - Recipes - Starters - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/recipes&xpathid=38913&lang=eng</a><br> <br> <br> <a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=&lang=eng">James Martin - Community Blog - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=&lang=eng</a><br> <a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC649991&lang=eng">James Martin - Community Blog - Reveal Mag shoot - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC649991&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC928109&lang=eng">James Martin - Community Blog - Changes are a coming - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC928109&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC507536&lang=eng">James Martin - Community Blog - A Big Thanks - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC507536&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC51276&lang=eng">James Martin - Community Blog - Mail on Sunday - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC51276&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC532996&lang=eng">James Martin - Community Blog - Saturday Kitchen - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC532996&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC547638&lang=eng">James Martin - Community Blog - Good Food Mag Photo Shoot - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC547638&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC578683&lang=eng">James Martin - Community Blog - Watch 5th Gear tonight 8 o'clock channel Five - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC578683&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC587212&lang=eng">James Martin - Community Blog - Its on its way - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC587212&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC587931&lang=eng">James Martin - Community Blog - Dubai is hot - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC587931&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC591176&lang=eng">James Martin - Community Blog - New Argos Catalogue radio day - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC591176&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC62125&lang=eng">James Martin - Community Blog - Todays Demos - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC62125&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC484114&lang=eng">James Martin - Community Blog - Loose Women - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC484114&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC634605&lang=eng">James Martin - Community Blog - A double win and a bit of heat - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC634605&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC482779&lang=eng">James Martin - Community Blog - New Book - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC482779&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC684829&lang=eng">James Martin - Community Blog - MPH Show at Earls Court - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC684829&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC71610&lang=eng">James Martin - Community Blog - Saturday Kitchen - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC71610&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC764464&lang=eng">James Martin - Community Blog - Mail on Sunday - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC764464&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC784316&lang=eng">James Martin - Community Blog - Newsletter Feb'09 - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC784316&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC788980&lang=eng">James Martin - Community Blog - Just got back - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC788980&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC82178&lang=eng">James Martin - Community Blog - Testing Testing - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC82178&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC845532&lang=eng">James Martin - Community Blog - Busy Day - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC845532&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC855320&lang=eng">James Martin - Community Blog - I am here - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC855320&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC884685&lang=eng">James Martin - Community Blog - See you in the morning at 9.30 - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC884685&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC902893&lang=eng">James Martin - Community Blog - Saturday Kitchen - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC902893&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC102375&lang=eng">James Martin - Community Blog - Saturday kitchen - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC102375&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC624489&lang=eng">James Martin - Community Blog - Sorry its been mad here - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC624489&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC327334&lang=eng">James Martin - Community Blog - Saturday Kitchen - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC327334&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC113379&lang=eng">James Martin - Community Blog - The Main Man Did It - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC113379&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC132253&lang=eng">James Martin - Community Blog - Carrie Grant on Saturday Kitchen - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC132253&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC153015&lang=eng">James Martin - Community Blog - Scotland Good Food Show - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC153015&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC17102&lang=eng">James Martin - Community Blog - Keith Floyd - A tribute - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC17102&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC183875&lang=eng">James Martin - Community Blog - All set for this year in the garden - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC183875&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC196821&lang=eng">James Martin - Community Blog - Book tour - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC196821&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC201066&lang=eng">James Martin - Community Blog - Mail On Sunday - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC201066&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC205229&lang=eng">James Martin - Community Blog - In Todays Mail on Sunday - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC205229&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC232964&lang=eng">James Martin - Community Blog - Saturday Kitchen is back - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC232964&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC280791&lang=eng">James Martin - Community Blog - Reveal Photo Shoot - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC280791&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC49237&lang=eng">James Martin - Community Blog - Saturday Kitchen - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC49237&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC294585&lang=eng">James Martin - Community Blog - Loose Women - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC294585&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC936631&lang=eng">James Martin - Community Blog - Jade Ewen - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC936631&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC346781&lang=eng">James Martin - Community Blog - New Pictures - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC346781&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC373755&lang=eng">James Martin - Community Blog - New Quiz Show - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC373755&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC380218&lang=eng">James Martin - Community Blog - The new book is on its way - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC380218&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC396303&lang=eng">James Martin - Community Blog - Saturday Kitchen - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC396303&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC422589&lang=eng">James Martin - Community Blog - Chef Dinner at the Dorchester - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC422589&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC429806&lang=eng">James Martin - Community Blog - Isle of Man dinner - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC429806&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC438784&lang=eng">James Martin - Community Blog - Pierre Gagnaire - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC438784&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC46299&lang=eng">James Martin - Community Blog - Out at Fifteen - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC46299&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC463987&lang=eng">James Martin - Community Blog - Kim Wilde - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC463987&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC472221&lang=eng">James Martin - Community Blog - Saturday Kitchen - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC472221&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC47677&lang=eng">James Martin - Community Blog - Veg Day - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC47677&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC287079&lang=eng">James Martin - Community Blog - New Cook School opening - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC287079&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC475951&lang=eng">James Martin - Community Blog - Im still here - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC475951&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC919404&lang=eng">James Martin - Community Blog - Market kitchen - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC919404&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC143228&lang=eng">James Martin - Community Blog - interesting car test - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC143228&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC95499&lang=eng">James Martin - Community Blog - Hi All - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC95499&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC447753&lang=eng">James Martin - Community Blog - Hi All - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC447753&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC185310&lang=eng">James Martin - Community Blog - Sat Kitchen - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC185310&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC691532&lang=eng">James Martin - Community Blog - China - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC691532&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC697810&lang=eng">James Martin - Community Blog - This is funny - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC697810&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC95858&lang=eng">James Martin - Community Blog - Chris Evans - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC95858&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC825833&lang=eng">James Martin - Community Blog - Flying Food - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC825833&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC826873&lang=eng">James Martin - Community Blog - Is it just me - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC826873&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC885071&lang=eng">James Martin - Community Blog - Good news - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC885071&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC439019&lang=eng">James Martin - Community Blog - Reading - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC439019&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC665888&lang=eng">James Martin - Community Blog - In the Morning - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC665888&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC388816&lang=eng">James Martin - Community Blog - Goodwood Festival of Speed - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC388816&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC101755&lang=eng">James Martin - Community Blog - Mobil 1 Road Trip - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC101755&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC458157&lang=eng">James Martin - Community Blog - BSM Silvertone Clasic Celebrity Challenge-Pictures - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC458157&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC8849&lang=eng">James Martin - Community Blog - Take 5 chefs - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC8849&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC881098&lang=eng">James Martin - Community Blog - Its Sunday not Saturday - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC881098&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC477717&lang=eng">James Martin - Community Blog - Rain Rain Rain - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC477717&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC237849&lang=eng">James Martin - Community Blog - one of lifes wonders - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC237849&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC26206&lang=eng">James Martin - Community Blog - louis Spence - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC26206&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC272365&lang=eng">James Martin - Community Blog - Ireland - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC272365&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC375932&lang=eng">James Martin - Community Blog - The One Show - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC375932&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC930544&lang=eng">James Martin - Community Blog - Saturday Kitchen - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC930544&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC25627&lang=eng">James Martin - Community Blog - Another day - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC25627&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC174429&lang=eng">James Martin - Community Blog - Saturday kitchen - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC174429&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC937448&lang=eng">James Martin - Community Blog - Mille Miglia DVD on sale in the shop "NOW" - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC937448&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC953899&lang=eng">James Martin - Community Blog - Sat in a German Airport - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC953899&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC956361&lang=eng">James Martin - Community Blog - Its Hell in there - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC956361&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC957276&lang=eng">James Martin - Community Blog - Jimmy's Farm - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC957276&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC971209&lang=eng">James Martin - Community Blog - Saturday Kitchen returns live - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC971209&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC997699&lang=eng">James Martin - Community Blog - Branston Opening - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC997699&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC996561&lang=eng">James Martin - Community Blog - Make that 3 wins in a month - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC996561&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC795518&lang=eng">James Martin - Community Blog - Sat Kitchen - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC795518&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC549297&lang=eng">James Martin - Community Blog - Hi All - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC549297&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC174620&lang=eng">James Martin - Community Blog - Happy New Year - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC174620&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC336200&lang=eng">James Martin - Community Blog - New system coming - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC336200&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC862410&lang=eng">James Martin - Community Blog - Thank you - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC862410&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC5580&lang=eng">James Martin - Community Blog - Hi All - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC5580&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC140159&lang=eng">James Martin - Community Blog - This weekend - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC140159&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC136689&lang=eng">James Martin - Community Blog - Glasgow - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC136689&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC150138&lang=eng">James Martin - Community Blog - 3 Star cooking - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC150138&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC836468&lang=eng">James Martin - Community Blog - It's cold - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC836468&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC313595&lang=eng">James Martin - Community Blog - Chris Evans - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC313595&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC322371&lang=eng">James Martin - Community Blog - Hi All - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC322371&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC28906&lang=eng">James Martin - Community Blog - Barret Homes - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC28906&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC515769&lang=eng">James Martin - Community Blog - Rose Gray - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC515769&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC903159&lang=eng">James Martin - Community Blog - In the Morning - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC903159&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC454575&lang=eng">James Martin - Community Blog - Hull Truck Fest - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC454575&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC758437&lang=eng">James Martin - Community Blog - Chocks away - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC758437&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC93596&lang=eng">James Martin - Community Blog - Hi All - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC93596&lang=eng</a><br> <br> <br> <a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/shop&xpathid=&lang=eng">James Martin - Shop - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/shop&xpathid=&lang=eng</a><br> <a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/shop&xpathid=663690&lang=eng">James Martin - Shop - Black+blum “Jimmy” Key-Ring - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/shop&xpathid=663690&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/shop&xpathid=153235&lang=eng">James Martin - Shop - Black+blum “James” Doorman - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/shop&xpathid=153235&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/shop&xpathid=50394&lang=eng">James Martin - Shop - Black+blum “James” Bookend - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/shop&xpathid=50394&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/shop&xpathid=515795&lang=eng">James Martin - Shop - Black+blum Spudski P'Masher - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/shop&xpathid=515795&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/shop&xpathid=814401&lang=eng">James Martin - Shop - Black+Blum Lunch Boxes&Bags - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/shop&xpathid=814401&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/shop&xpathid=92189&lang=eng">James Martin - Shop - James’ Cutlery FREE UK DELIVERY! - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/shop&xpathid=92189&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/shop&xpathid=905960&lang=eng">James Martin - Shop - James’ Knives FREE UK DELIVERY! - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/shop&xpathid=905960&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/shop&xpathid=85658&lang=eng">James Martin - Shop - James’ Pans FREE UK DELIVERY! - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/shop&xpathid=85658&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/shop&xpathid=760196&lang=eng">James Martin - Shop - DVD's - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/shop&xpathid=760196&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/shop&xpathid=955210&lang=eng">James Martin - Shop - Peugeot Table Condiments - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/shop&xpathid=955210&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/shop&xpathid=690478&lang=eng">James Martin - Shop - Music - UK/MAINLAND DELIVERY ONLY ! - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/shop&xpathid=690478&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/shop&xpathid=432943&lang=eng">James Martin - Shop - Signed James Martin's Books - UK DELIVERY ONLY! - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/shop&xpathid=432943&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/shop&xpathid=414604&lang=eng">James Martin - Shop - James’ Textiles FREE UK DELIVERY! - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/shop&xpathid=414604&lang=eng</a><br> <br> <br> <a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/goodies&xpathid=&lang=eng">James Martin - Goodies - Links - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/goodies&xpathid=&lang=eng</a><br> <a href="http://www.jamesmartinchef.co.uk/rss/rss_news.asp">James Martin - RSS Feed - http://www.jamesmartinchef.co.uk/rss/rss_news.asp</a><br> <a href="http://www.jamesmartinchef.co.uk/rss/rss_audio.asp">James Martin - RSS Feed - Podcast - Audio - http://www.jamesmartinchef.co.uk/rss/rss_news.asp</a><br> <a href="http://www.jamesmartinchef.co.uk/rss/rss_video.asp">James Martin - RSS Feed - Podcast - Vodcast - Video - http://www.jamesmartinchef.co.uk/rss/rss_news.asp</a><br> <br> <a href="http://www.jamesmartinchef.co.uk/screensaver/jamesmartin_screensaver_01.html">James Martin - ScreenSaver - http://www.jamesmartinchef.co.uk/screensaver/jamesmartin_screensaver_01.html</a><br> <a href="http://www.jamesmartinchef.co.uk/screensaver/jamesmartin_screensaver_02.html">James Martin - ScreenSaver - http://www.jamesmartinchef.co.uk/screensaver/jamesmartin_screensaver_02.html</a><br> </body>