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Starters.<br>
<br><br><hr>1. recipe:<br>trwice baked pork belly with white radish salad<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 pork</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 belly of pork 2kg bone removed</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">3/4-litre duck fat</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">100g pink peppercorns crushed</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">50g sea salt</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">4 Cloves garlic chopped </FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">1/2 litre mirin</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">50g fresh ginger chopped</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">3 Sticks of fresh lemongrass smashed</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">For the salad</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 white radish peeled</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">50g coriander leaves finally chopped </FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">50ml mirin</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">olive oil</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">salt and pepper</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><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">Mix together the peppercorns, salt, garlic, ginger, and mirin spread this over the belly of pork on the flesh side and leave to marinate for 24 hours.</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">In a roasting tray place the smashed lemongrass then place the pork skin side up on top then pour over the duck fat cover with foil and bake in the oven at 120 o/c for 4 hours . Remove from the oven and allow to cool then drain off the duck fat and set aside. Discard the lemongrass then on sheets of cling film laid out place the pork belly skin side down and roll up tightly allow to cool in the fridge for 2-3 hours. Then remove the cling film slice the belly about 3 pieces per portion place on to a tray and bake for 3-4 minutes with a little of the duck fat.</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">For the salad</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">peel the flesh of the radish and place into a bowl season then add the mirin and olive oil mix together and just before serving add the coriander. </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"></FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">For the salad</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">peel the flesh of the radish and place into a bowl season then add the mirin and olive oil mix together and just before serving add the coriander. </FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0"></FONT><br><hr>2. recipe:<br>panfried scallops with cucumber<SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">PAN-FRIED SCALLOPS</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">& Pickled Cucumber</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"></FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">12large King Scallops, preferably diver caught</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">Maldon Sea Salt and freshly ground black pepper</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">Sesame oil</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">Pickled Cucumber:</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">1 cucumber, peeled in long strands but not the centre seeds</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">2 tbsp toasted sesame seeds</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">8 tbsp rice wine vinegar</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">4 tbsp sesame oil</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">Pinch caster sugar</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">5g chopped coriander</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">1 chopped green chilli</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. Mix all the pickled cucumber ingredients together and set to one side to marinate for 10 minutes then arrange in the centre of the plate </FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">2. To cook the scallops, trim and clean removing any excess brown parts of the scallops and season with salt and pepper and drizzle and rub with a little sesame oil. Sear in a pre-heated hot pan for about 1 to 2 minutes on either side remove from the heat and allow to continue cooking in the pan. Then remove and place on the plate with a little of cucumber.</FONT><br><hr>3. recipe:<br>broad bean risotto<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">1 shallot and 1 clove of garlic</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">1 clove of garlic</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">1oz of butter</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">250g of Arborio rice</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">50ml of white wine</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">1 litre of fresh vegetable stock</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">280g of shelled broad beans</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">100g of Parmesan cheese</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">10g of flat leaf parsley</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">100g of mascarpone</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><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">Peel and finely chop the shallot & the clove of garlic. Sweat in a pan with the butter, but don’t colour. Add the Arborio rice to the pan with the onions and seal for about 30 seconds over a low heat. </FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">Add the white wine to the pan and cook for a further few seconds. Before adding warm vegetable stock little by little while stirring. Simmer for about 16 minutes then add the broad beans and cook for 6 more minutes remembering to keep adding the stock little at a time NOT all at once. </FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">Grate the Parmesan cheese and chop up the flat leaf parsley. </FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">Mix the mascarpone and the Parmesan into the risotto with the parsley and season well. </FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">To serve put the risotto on to the centre of the plate and top with a little grated Parmesan and drizzle with a little olive oil and serve immediately.</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0"></FONT><br><hr>4. recipe:<br>warm smoked salmon with herb gnoochi<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 4 portions</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">4-5OZ smoked salmon trout skin removed</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">150gasparagus spears</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">75g green beans</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">150mlCream white wine sauce</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">10gChopped parsley</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">Seasoning</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">Olive oil</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">Butter</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">2 blanched, skinless & de-seeded & diced tomatoes</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 white wine sauce<FONT style="font-weight:normal;"></FONT></FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">300ml fish stock</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">150ml white wine</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">200ml double cream</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">2 shallots finally chopped</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">1/2 clove garlic crushed</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">2 sprigs of fresh thyme</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">salt and pepper</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:bold;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">For the gnocchi <FONT style="font-weight:normal;"></FONT></FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">3/4 of a cup water</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">6 tbsp (6oz) unsalted butter</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">1 tsp kosher salt</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">1 cups all-purpose flour, sifted</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">1 tbsp Dijon mustard</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">1 tsp chopped chervil</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">1 tsp chopped chives</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">1 tsp chopped parsley</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">1 tsp chopped tarragon</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">1/2 cup loosely packed shredded comte or emmentaler cheese</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">3 large eggs</FONT><br><br><br><SPAN ALIGN="LEFT"><FONT style="font-weight:bold;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">Method for the gnoochi</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. Set a mixer with the paddle attachment. Have all the ingredients ready before you begin cooking.</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">2. Combine the water, butter, and a teaspoon salt in a medium saucepan and bring to a simmer over medium heat. Reduce the heat to medium, add the flour all at once, and stir rapidly with a stiff heatproof or wooden spoon until the dough pulls away from the sides of the pan and the bottom of the pan is clean, with no dough sticking to it. The dough should be glossy and smooth but still moist.</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">3. Enough moisture must evaporate from the dough to allow it to absorb more fat when the eggs are added: continue to stir for about 5 minutes, adjusting the heat as necessary to prevent the dough colouring. A thin coating will form on the bottom and sides of the pan. When enough moisture has evaporated, steam will rise from the dough and the aroma of cooked flour will be noticeable. Immediately transfer the dough to the mixer bowl. Add the mustard, herbs, and 1 tablespoon salt. Mix for a few seconds to incorporate the ingredients and release some of the heat, then add the cheese. With the mixer on the lowest speed, add 1 egg, beat until each egg is completely incorporated before adding the next one. Increase the speed to medium mix well. Turn off the machine. Lift some of the dough on a rubber spatula, then turn to let run off: It should move down the spatula very slowly; if it doesn’t move at all or is very dry and just falls off in a clump, beat in an additional egg.</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">4. Place the dough in a large pastry bag fitted with a 5/8 inch plain nozzle and let it rest for about 30 minutes room temperature. </FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">5. Bring a large pot of lightly salted water to a simmer. Line a baking sheet with paper towels. Line a second baking sheet with parchment paper.</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">6. As you squeeze the back of the bag with your right hand, hold a small knife in your left hand and cut off 1 inch lengths of dough, allowing the gnocchi to drop into the pot. Pipe about 12 gnocchi per batch. First, the gnocchi will sink in the pot. Keep the water temperature hot, but do not boil. Once the gnocchi floats to the top, poach for another 1-2 minutes, then remove them with a slotted spoon or skimmer and drain on the paper towel-lined baking sheet. Taste one to test the timing; it may still seem slightly undercooked in the centre, but it will be cooked again. Repeat with the remaining dough.</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">7. When all the gnocchi have drained, place them in a single layer on the parchment-lined baking sheet, cover with plastic wrap, and refrigerate for at least 30 minutes. Or, for longer storage, place the baking sheet in the freezer. Once the gnocchi have frozen solid, remove them from the baking sheet and place in a freezer bag in the freezer. Before using frozen gnocchi, spread them in a single layer on a baking sheet and defrost in the refrigerator for several hours. </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:bold;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">Method for white sauce<FONT style="font-weight:normal;"></FONT></FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">In a thick bottomed pan sweat the shallots, garlic and thyme off with no colour then add the white wine and reduce by half. Then add the fish stock again reduce by half and add the cream bring to the boil and remove from the heat pass through a fine sieve and set to one side.</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">Method for salmon and serving<FONT style="font-weight:normal;"></FONT></FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">First pan fry the salmon in a little olive oil and butter and season cook for 2-3 minutes on each side then set to one side .</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">Then add the beans, gnocchi, asparagus and tomato dice into a pan with the sauce and heat up gently.</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">Check the seasoning and add the parsley and spoon the gnocchi mix into a serving bowl then place salmon on the top, then drizzle the sauce over the top and serve.</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0"></FONT><br><hr>5. recipe:<br>baked halumi with tomato and cucumber salad<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">1/2 cucumber</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">2 tomatoes</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">400g haloumi</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">2 sprigs thyme</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">drizzle olive oil</FONT><br><br><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">Place the haloumi unto a non-stick pan and into a pre-heated oven, 350F, for 10 minutes with the olive oil & sprig of thyme.</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">Dice the cucumber and tomato, season with salt & pepper and a touoch of olive oil, arrange on the plate.</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">Remove the haloumi from the oven and place on a plate, pour over any juices and serve.</FONT><br><hr>6. recipe:<br>red pepper chutney tart<SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">RED PEPPER CHUTNEY TART</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">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"></FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">200g ready rolled puff pastry</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">2Large red peppers, seeded and cut into strips</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">140 mlOlive oil</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">2 tspLiquid Honey</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">25g grain mustard</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">3 tbspWhite Wine Vinegar</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">1Onion, peeled and finely diced</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">3Garlic Cloves, peeled and diced</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">200 mlBrown Chicken Stock</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">50g shaved parmesan cheese</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. Preheat the oven to 180C / 350F / Gas 4.</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">2. Sear the peppers in 4 tbsp of the olive oil for 3 minutes. Add the honey, vinegar, sliced onion and garlic, cover and then allow to simmer over a medium heat for 10 minutes until the peppers soften. Remove from the heat and add the remaining olive oil and the stock. Season to taste and set aside.</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">3. Cut the puff pastry into 3” circles, place onto a baking tray and prick each circle 3 – 4 times with a fork then cover with greaseproof paper and on top of that place another tray. This is so the pastry can cook but without rising too much. Then bake in the oven for 10-12 minutes or until evenly golden brown, remove and allow to cool.</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">4. When cool brush each base with the grain mustard then spoon the pepper chutney on top. With a potato peeler peel the parmesan cheese and lay on top. Place the tarts back into the oven for 2-3 minutes to melt the cheese then remove and serve.</FONT><br><hr>7. recipe:<br>parma ham and fig chutney salad with baby spinach<SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">Serves - </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">5 slices parma ham</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">10 baby spinach leaves, deep fried</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">1 dsp olive oil</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">cracked pepper</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">Fig Jam:</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">10 fresh figs</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">150ml water</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">250g sugar</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">1. Place figs, sugar and water in to saucepan, bring to the boil and cook until it reaches 104C. Remove from the heat allow to cool then place into jars.</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">2. Arrange sliced Parma ham on a plate. Sprinkle with black pepper, drizzle the olive oil. Spoon full of fig jam then scatter the spinach leaves over the top and serve.</FONT><br><hr>8. recipe:<br>Yorkshire Rarebit<SPAN ALIGN="LEFT"><FONT style="font-weight:bold;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">Serves 4-6</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:bold;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">-<FONT style="font-weight:normal;"> 4-6 thin slices of white bread</FONT></FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">- knob of butter, for spreading</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">- 12-18 slices good smoked streaky bacon</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">Rarebit</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:bold;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">-<FONT style="font-weight:normal;"> 375g [13oz) strong Cheddar</FONT></FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">- cheese, grated</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">- 3 1/2 tbsp milk</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">- 3 1/2 tbsp double cream</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">- 1 egg yolk</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">- 1/2 tbsp mustard powder</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">- 25g [scant 1oz] fresh white breadcrumbs</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">- 30g [1oz) plain flour</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">- dash of Worcestershire sauce</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">- dash of Tabasco sauce</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">- Salt & pepper</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">A rarebit is not just cheese on toast, and there are many twists on classic Welsh rarebit. The one here is topped with smoked bacon. Scotch rarebit has a fried egg on it, and if Welsh rarebit is topped with gherkins and onions it becomes lrish rarebit.</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 grill to high.</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;"> To make the rarebit, put the cheese, milk, and cream in a heavy saucepan and gently warm until the cheese has melted, stirring frequently. Take care not to let the mixture boil.</FONT></FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">Remove from the heat and cool slightly.</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;"> Add the egg, egg yolk, mustard, breadcrumbs, flour, and Worcestershire and Tabasco sauces. Season and set aside.</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;"> Toast the bread on one side under the grill. Place in a flameproof dish, arranging the slices untoasted sides up and side by side. Butter lightly. Grill the bacon until crisp, then arrange on top of the bread.</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;"> Pour the rarebit mixture over the bacon and bread, making sure you spread it to the edges. Grill until bubbling and speckled with brown.</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">6.<FONT style="font-weight:normal;"> Remove from the grill and cool a bit before serving with tomato and apple chutney (see page 196).</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">Tip:<FONT style="font-weight:normal;"> lf you prefer, you can use a chunky farmhouse bread instead. Before spreading the rarebit over the bacon, you may need to firm it up in the fridge, so it stays in place.</FONT></FONT><br><hr>9. recipe:<br>smoked haddock patties<SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">Smoked Haddock Pattie with Spring Onion & Tomato Salsa</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">Makes 12 Pattie</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 Pattie:</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">100g minced peeled prawns</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">350g smoked haddock, chopped</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">25g chopped dill</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">1 red chilli, finely diced</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">1 tsp cornflour</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">1 clove garlic</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">15g chopped coriander</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">2 finely diced shallots</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">2 tbsp chicken stock</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">300g chick pea 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">For the Salsa:</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">6 blanched tomatoes, skinless, deseeded and diced</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">1 bunch of spring onions, diced</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">2 red chilli, seeds removed and diced</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">1 red onion, finely diced</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">1 red onion, finely diced</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">3 drops Tabasco</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">1 lemon, juice and zest</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">25g picked flat leaf parsley</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.Place all the ingredients into a bowl and combine together. Divide into 12 patties then lightly dust each one on both sides with the chick pea flour. In a non-stick pan, add a little veg oil, heat and fry the patties for about 4-5 minutes, turning once until tender and golden brown, drain and serve.</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 for the salsa</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">1. Combine all the ingredients together, season and arrange in the centre of the plate. Place the patties on top and drizzle olive oil around, then serve.</FONT><br><hr>10. recipe:<br>tomatoe pugalise<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">1 red onion peeled & diced</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">6 cloves of garlic, peeled & diced</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">olive oil</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">300ml (10 fl oz) white wine</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">150ml (5 fl oz) water</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">12 plum tomatoes, quartered</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">1 x 800g (1 lb 12 oz) tin plum tomatoes</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">salt & freshly ground black pepper</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">1/2 loaf ciabatta</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">1 x 15g (1/2 oz) fresh basil</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">1. heat about 3 tablespoons of olive oil in a pan and cook the diced onions and garlic for a few minutes to soften them slightly.</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">2. Add the wine, water and all the tomatoes. Cover with a lid, bring to the boil and season with salt and lots of pepper.</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">3. Dice the bread and stir it into the soup, along with the freshly ripped basil leaves. Place in a bowl to serve and drizzle with olive oil on top.</FONT><br><hr>11. recipe:<br>waldorf salad <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">840g Russet apples, cut into 5mm dice</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">280g celery, 5mm dice</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">140g walnut halves or pieces </FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">350ml mayonnaise</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">300g mixed, washed salad leaves</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">1/2 tsp paprika</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">celery leaves</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">200ml rapeseed oil</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">1. Mix the apples, celery and walnuts thoroughly.</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">2. Add mayonnaise and mix thoroughly.</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">3. In a sauce pan add the oil bring up to 170 c and fry the celery leaves remove and drain sprinkle with salt and set to one side</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">4. Arrange the salad leaves on a plate, place the waldorf mixer on top. Dust with a little paprika and place the celery leaves on top, then serve</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">.</FONT><br><hr>12. recipe:<br>potted duck and pork<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">For the duck and pork confit:potted</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">4 x 255 (9oz) duck legs</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">300gTrimmed diced pork</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">115g (4oz) sea salt </FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">1 kg (2lb 3 oz) duck fat or lard</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 garnish</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">50gMixed salad leaves</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">Balsamic dressing</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">Toasted Sage bread</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">Tomato and apple chutney</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">1. For the duck and pork confit, dust the legs and pork separately with the sea salt, put on a plate, cover and leave for 8-10 hours, or overnight, in a cool place.</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">2. Preheat the oven to 180C/350F/Gas 4. Wash the salt off the duck legs with cold water. Dry the meat.</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">3. Melt the lard or duck fat in a heavy-bottomed pan, then submerge the duck legs in the fat and the same with the pork in another pan. Cover with a lid, place in the oven and cook for about 2-2 1/2 hours, until the meat is tender (it is ready if you can twist out the thigh bone easily). Remove the duck legs from the fat and leave both fat and meat to cool. Once the fat is tepid, strain through a fine sieve into a clean saucepan, bring up to the boil and skim. Cool again and re-strain. Put the duck’s legs in a clean container, cover with the fat (ensuring there are no air holes), cover and refrigerate for up to 3 days.</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">4. Shred the meat and the duck into a bowl and add the fat and salt and pepper to taste.</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">5. Place in to a lined terrine mould with cling film and press down well.</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">6. Place in the fridge to set and serve in a thick slice with the chutney and the dressed salad and toasted sage brioche. </FONT><br>.<br>
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<a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/press&xpathid=&lang=eng">James Martin - Press Releases - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/press&xpathid=&lang=eng</a><br>
<a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/press&xpathid=PIC289144&lang=eng">James Martin - Press Releases - The Vineyard at Stockcross - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/press&xpathid=PIC289144&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/press&xpathid=PIC308973&lang=eng">James Martin - Press Releases - Are you "UP FOR IT" - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/press&xpathid=PIC308973&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/press&xpathid=PIC896571&lang=eng">James Martin - Press Releases - Gardens busy time - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/press&xpathid=PIC896571&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/press&xpathid=PIC647131&lang=eng">James Martin - Press Releases - Book tour - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/press&xpathid=PIC647131&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/press&xpathid=PIC727346&lang=eng">James Martin - Press Releases - From James - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/press&xpathid=PIC727346&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/press&xpathid=PIC933201&lang=eng">James Martin - Press Releases - The Great British Village Show Cookbook - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/press&xpathid=PIC933201&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/press&xpathid=PIC677721&lang=eng">James Martin - Press Releases - James Martin’s Desserts book - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/press&xpathid=PIC677721&lang=eng</a><br>
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<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>
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<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=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=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=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=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=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=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=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=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=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=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=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=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=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=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=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=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=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=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=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=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=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=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=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=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=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=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=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=PIC93596&lang=eng">James Martin - Community Blog - Hi All - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC93596&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=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=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=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>
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<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>
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<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>
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<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>
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