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Main Courses.<br>
<br><br><hr>1. recipe:<br>panfried halibut with glazed carrots and chervil<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">500g skinless halibut</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">1/2 litre water / vegetable stock</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">25g sugar</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">1 tsp salt </FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">50g butter</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">500g baby carrots (washed)</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">50ml olive oil</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">25g chopped flat leaf parsley</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">25g chopped chervil</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. Divide the halibut into 4 even pieces and season.</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">2. In a saucepan put the water / stock, sugar, salt & butter then the carrots bring to the boil and cover with a lid and turn down to a simmer.</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">3. Heat a non-stick frying pan, add olive oil, then place the halibut in, when the sides of the fish start to brown (after 2-4 minutes) turn over and cook for another 2-4 minutes, then remove from the pan.</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">4. The carrots should have only a small amount of liquid left. Remove from the lid and allow to reduce to a syrup on a high heat, then add the chopped herbs and serve with the halibut. </FONT><br><hr>2. recipe:<br>chicken leek and tarragon pie<SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">For the pastry</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">600g rich shortcrust pastry</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">Beaten egg to glaze</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 filling</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">1.5kg/31b free range chicken</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">1 carrot, peeled and roughly chopped</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">2 celery sticks, roughly chopped</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">2 onions, peeled and finely chopped</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">6-8 sprigs tarragon</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">1 tbsp olive oil</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">Knob of butter</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">2 leeks, finely sliced</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">150ml/1/4 pint white wine</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">2 tbsp plain flour</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">150ml/1/4 pint single cream</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">Grated zest of 1/2 lemon</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">Salt and ground black pepper</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 oven to 180’C/350’F/Gas 4. </FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">2. Place the chicken in a large saucepan with the carrot, celery, 1 of the onions and 3-4 tarragon sprigs. Season with a little salt and pepper and cover with water. Bring to the boil and simmer for 45 minutes until the chicken is cooked through. Remove the chicken from the pan and set aside to cool. Return the stock to the hob and simmer gently for a further 30 minutes until it is reduced by half.</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">3. Meanwhile heat the oil and butter in a large frying pan, add the leeks and the remaining onion and gently cook for about 5 minutes until softened. </FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">4. Turn up the heat to high, add the wine and simmer rapidly for 3-4 minutes until reduced by half. Stir in the flour and mix well in the pan for 1 minute. Pour in the cream, about 150ml 1/4 pint of the reduced chicken stock and lemon zest. Season with a little salt and plenty of ground black pepper.</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">5. Remove the meat from the cooled chicken carcass and chop or shred into small pieces. Discard the chicken bones. Add the chicken meat and the remaining tarragon, chopped, to the leek and cream mixture and stir together. Set aside to cool.</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">6. Place a baking tray in the oven to heat.</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">7. Roll out the pastry on a floured surface and line the base of a 9” in round pie tin with two thirds of the pastry. Fill with the chicken mixture and brush the pastry edges with beaten egg. Roll out the remaining pastry to make a lid and lay over the filling, crimping the edges of the pastry with your fingertips to seal. Trim away and excess and brush with beaten egg to glaze. </FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">8. Place on the baking tray and bake for 40-45 minutes until the pastry is golden and crisp.</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">HINTS AND TIPS</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">Reduce the chicken stock further and freeze for another use.</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">Leave the chicken to cool in the stock, whilst preparing the remaining dish, to help keep it moist and allow it to finish cooking.</FONT><br><hr>3. recipe:<br>Mackerel Parcels with Celery and Pancetta<SPAN ALIGN="LEFT"><FONT style="font-weight:bold;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">Serves 4</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:bold;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">-<FONT style="font-weight:normal;"> 1 tbsp olive oil</FONT></FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">- 1 medium onion, diced</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">- 100g (3 1/2oz) pancetta cubes or smoked bacon Lardons</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">- 4 celery sticks, each cut into thirds</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">- 4 whole mackerel, heads removed, scaled, and gutted</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">- few sprigs of fresh thyme</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">- few sprigs of fresh flat-leaf parsley</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">- 2 Lemons, cut into quarters</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">- White wine</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).</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;"> Heat the oil in a non-stick frying pan and saute the onion and garlic for 2-3 minutes to soften. Add the pancetta to the pan and fry until browned. Remove from the heat.</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;"> Cut out four large sheets of foil and greaseproof paper. Lay them on a flat surface, the paper on top of the foil. Divide the onion mixture into four portions and spread onto the centre of each sheet of greaseproof. Arrange the celery pieces on top.</FONT></FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">Season the mackerel and piece on the celery. Scatter the thyme and parsley sprigs over the fish and add 2 lemon quarters to each one. Fold up the sides of the foil and greaseproof then add a generous glug of wine to each parcel. Finally, fold over the top to close the parcel securely.</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;"> Place the parcels on a baking tray. Bake for 15-20 minutes until the fish is cooked through. Serve hot, in the parcels.</FONT></FONT><br><hr>4. recipe:<br>roast peppered rib of beef<SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">serves 8</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 x6 rib joint of beef</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">salt</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">freshley ground black pepper</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">cooking fat</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">1 large sprig of rosemary</FONT><br><br><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">preheat the oven to ¨220ºc/425ºf/gas mark 7</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">heat some of the cooking fat in a roasting panthen seal the meat to seal. Remove from the heat sprinkle with rosemary leaves and place in the oven. a joint of this size will take 1¡/2 - 2 hours but this depends on how you like to eat it. cooking it for 1 hour will keep it rare 2 hours medium and 2 1/2 hours well done.</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">When the meat is cooked remove from the oven and allow to rest for 15-20 minutes, this will relax the meat. serve with yorkshire puddings and roast potatoes</FONT><br><hr>5. recipe:<br>panfried seabass with white bean mas and chorizo dressing<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">4#6oz Sea bass fillets skin on but no bone</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">250g Mashed potato </FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">150g cooked white beans pureed</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">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"></FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:bold;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">Dressing <FONT style="font-weight:normal;"></FONT></FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">150m lExtra virgin olive oil</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">75g Diced pork chorizo</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">5g Chopped fresh 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"></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:bold;" 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 First heat a non-stick pan on the stove with a little olive oil then the sea bass fillet on the skin side with a little seasoning.</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">2 Place the fillet in the pan skin side down and cook until the skin is a light golden colour and then turn over.</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">3 Mix the mashed potatoes and the white bean puree together season keep warm ready for serving.</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">4 Place the chorizo in a pan with the olive oil and gently warm and add the chopped parsley and seasoning and keep warm.</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">5 To serve spoon the mash and white bean mix into the centre of the plate, top with the pan-fried sea bass and spoon the oil around the edge and serve</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0"></FONT><br><hr>6. recipe:<br>fillet of beef with bacon rosti and taiegio cheese<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">4 x 175g fillet beef</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">4x 25g talegio cheese</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 Rosti:</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">4 grated potatoes</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">100g streaky bacon, fine strips</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><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. Sweat the bacon off in a sauce pan allow to cool then add to the potatoes, season and add the butter. Press into rosti pans and bake in the oven, occasionally turning over to evenly brown.</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">2. Grill the beef for 4-5 minutes on each side for medium rare (for 8-12 minutes for well done). Place a slice of talegio (cheese) on top, Put under the grill for 1-2 minutes or until the cheese starts to melt. Place on top of the rosti and drizzle a little beef sauce around and serve.</FONT><br><hr>7. recipe:<br>chicken breast with creamed leeks and pancetta<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">4French trimmed chicken breast</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">12Slices of pancetta</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">1Small white onion diced</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">1Clove of garlic</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">4Washed and diced leeks</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">2Sprigs of fresh thyme</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">150m Double cream</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">50mlWhite wine</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">10gChopped fresh 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">Butter</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">First heat a pan on the stove and add a piece of butter, sauté the onion and garlic for 2 to 3 minutes.</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">Add the leeks and fresh thyme, then add the white wine and then the double cream, bring to the boil and simmer for 10 minutes.</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">While cooking pan fry the chicken breast with a little butter and then place on a oven tray and top with slices of pancetta and bake in the oven 200c for 15 minutes.</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">To serve finish the leeks with seasoning and chopped parsley and place on the plate, top with the chicken breast and serve.</FONT><br><hr>8. recipe:<br>salmon with runner beans<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">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">350grunner beans</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">25gunsalted butter</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">50mlfish / chicken stock</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">1 tomato de-seeded & cut into strips</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">50mldouble cream</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">400g ( 2x 200g) salmon fillet skinless & boneless</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">1/2 Onion, sliced thinly</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">25mlolive oil</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">1 sprig fresh thyme</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. Remove the tops & tails from the beans and don’t forget the stringy side bit. Then cut them at an angle to form a diamond shape, set aside.</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">2. Place the sliced onion into a thick based saucepan with a little olive oil and the whole sprig of thyme and cook with no colour over a medium heat.</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">3. Then add the stock to the onions and cook for 2-3 minutes, set aside.</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">4. Heat a non-stick pan, when it starts to smoke add some olive oil then place the salmon in. cook for 4-5 minutes on each side, remove from the heat and allow to rest for a couple of minutes.</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">5. Take the runner beans and plunge them into a pan of boiling salted water and cook for 3-4 minutes then drain.</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">6. Bring the onions and stock to the boil then add the cream and tomato strips, cook for 1-2 minutes & season. Add the cooked beans mix well and remove from the heat and season.</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">7. Remove the salmon from the pan, pat dry on some kitchen paper and place on the plate. Now divide the runner bean mixture between the two plates & serve. </FONT><br><hr>9. recipe:<br>pink peppercorn monkfish with beans and baconn<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">4 300g monk fish tails</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">2 tbsp ooilve oil</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">4 tbsp crushed pink peppercorns</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">Stir-Fry:</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">250g peeled broad beans</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">200g lardons of bacon</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">3 shallots, sliced</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">1 clove garlic, crushed</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">3 tbsp sesame oil</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">2 tbsp olive oil</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">25g ginger, crushed</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 the monk fish in the peppercorns, season with salt, then in a non-stick pan, brown the monk fish then place in the oven for 5-6 minutes or until it is tender. Remove and allow to rest.</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">2.In a non-stick pan sauté the pancetta off until it starts to crisp, then add the shallots, garlic, ginger and broad beans, toss for 1-2 minutes then finally add the sesame oil, season and serve.</FONT><br><hr>10. recipe:<br>Roast Belly of Pork with Root Vegetables<SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">Belly is the best piece of meat on a pig, and that’s saying something when you can eat everything but the squeak. It's worth seeking out suppliers of meat from rare breed pigs because it tastes far better than the pork some supermarkets sell.</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 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:bold;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">Pork</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:bold;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">-<FONT style="font-weight:normal;"> 1 belly of pork joint, skin on, about 1.8kg (4lb), skin scored </FONT></FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">- 4 tbsp cider vinegar</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">- 2 tbsp pork dripping o r butter</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">- 8 bay leaves, crushed</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">- 8 garlic cloves, finely chopped</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">- 2 tbsp sea salt</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">- 1 tbsp black peppercorns, crushed</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">- red wine sauce to 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:bold;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">Vegetables</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:bold;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">-<FONT style="font-weight:normal;"> 400g (14oz) carrots, peeled and cut into long wedges</FONT></FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">- 6 shallots, peeled</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">- 4 parsnips, peeled and cut into long wedges</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">- 1 whole garlic bulb, sliced crossways in half</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">- 3 sprigs of fresh thyme</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">- 1 tbsp olive oil</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">- 250g (9oz) spinach leaves</FONT><br><br><br><SPAN ALIGN="LEFT"><FONT style="font-weight:bold;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">1.<FONT style="font-weight:normal;"> The night before, pour boiling water over the pork skin, then rub the joint with the cider vinegar. Place the joint on a plate in the fridge, uncovered, and leave overnight.</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;"> Preheat the oven to 200C fan (220C/gas 7). Spread the dripping crushed bay leaves, garlic, salt, and pepper all over the pork. Set aside for 30 minutes so the flavours can develop.</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;"> Place the pork skin side up on a wire rack set over an empty</FONT></FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">roasting tin. Roast for 1 hour, then remove from the oven and</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">reduce the oven temperature to 180C fan (200C/gas 6).</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;"> Spread the prepared vegetables in another roasting tin and add the thyme, olive oil, and a wineglass of water. Lift the pork on its rack off the empty roasting tin and pour any fat that has gathered in the tin over the vegetables. Set the pork on its rack over the tin of vegetables and place in the oven. Roast for a further hour, basting the pork and vegetables from time to time with the juices. The crackling should be crisp and golden.</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 pork from the wire rack and allow to rest in a warm place for 15 minutes. Meanwhile, toss the spinach leaves with the hot vegetables. Remove from the tin, draining off any fat, and keep warm in a serving dish.</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 the crackling in one piece and portion it, then carve</FONT></FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">the pork. Serve with the root vegetables and red wine sauce.</FONT><br><hr>11. recipe:<br>panfried cod with fennel and chilli dressing<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">4 x 175g cod steaks</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">600g spinach, washed and stalks removed</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">50g Butter</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">1 lemon, juice</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 dressing:</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">1 head fennel</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">1 red chilli</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">2 shallots, sliced</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">1 dsp sugar</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">100ml white wine vinegar</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">200ml olive oil</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">25g chopped coriander</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">25g chopped chives</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. Cut the fennel into matchsticks and finely chop the chilli. In a saucepan sweat the shallots off with the sugar then add the fennel and chilli, cook for 2 minutes then add the vinegar. Simmer for 2 more minutes then remove from the heat and add the oil. Allow to cool completely then add your chopped herbs.</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">2. Heat a grill plate, when it starts to smoke, place the lightly oiled steaks into it. Cook for 5-6 minutes each side, remove and squeeze the lemon juice over the steaks.</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">3. Wilt the spinach in some butter, season and place on the plate, place the steak on top then spoon the dressing over the top and serve.</FONT><br>.<br>
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The New Book 'My Kitchen'. Buy it now! - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/news&xpathid=PIC2813&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/news&xpathid=PIC451980&lang=eng">James Martin - News - Deli Demo Dates - SORRY ALL SOLD OUT NOW! - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/news&xpathid=PIC451980&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/news&xpathid=PIC781386&lang=eng">James Martin - News - Lights, Camera, Action! - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/news&xpathid=PIC781386&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/news&xpathid=PIC323332&lang=eng">James Martin - News - Are you "Up for it" - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/news&xpathid=PIC323332&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/news&xpathid=PIC826869&lang=eng">James Martin - News - James Martin first choice for cruise passengers - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/news&xpathid=PIC826869&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/news&xpathid=PIC606406&lang=eng">James Martin - News - Mille Miglia DVD Release - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/news&xpathid=PIC606406&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/news&xpathid=PIC786512&lang=eng">James Martin - News - 'Celebration' - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/news&xpathid=PIC786512&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/news&xpathid=PIC169670&lang=eng">James Martin - News - James Martin's Brittany - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/news&xpathid=PIC169670&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/news&xpathid=PIC11071&lang=eng">James Martin - News - Saturday Kitchen - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/news&xpathid=PIC11071&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/news&xpathid=PIC511797&lang=eng">James Martin - News - Here it is, the new show - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/news&xpathid=PIC511797&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/news&xpathid=PIC422359&lang=eng">James Martin - News - BOOK ORDERS FOR CHRISTMAS!!! 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& Shop closing dates. - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/news&xpathid=PIC773050&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/news&xpathid=PIC966118&lang=eng">James Martin - News - New Magazine out now - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/news&xpathid=PIC966118&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/news&xpathid=PIC178378&lang=eng">James Martin - News - Talented students crowned young chef champions by james martin - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/news&xpathid=PIC178378&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/news&xpathid=PIC424520&lang=eng">James Martin - News - Women&Home Mag interview James... read it here - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/news&xpathid=PIC424520&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/news&xpathid=PIC187229&lang=eng">James Martin - News - Christmas Deli Demos - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/news&xpathid=PIC187229&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/news&xpathid=PIC893429&lang=eng">James Martin - News - Calling all Parents, Teachers and Pupils - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/news&xpathid=PIC893429&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/news&xpathid=PIC984493&lang=eng">James Martin - News - Shop on line at my Deli - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/news&xpathid=PIC984493&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/news&xpathid=PIC841344&lang=eng">James Martin - News - Today the 4007 gets the road test from me - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/news&xpathid=PIC841344&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/news&xpathid=PIC324864&lang=eng">James Martin - News - Saturday Kitchen returns - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/news&xpathid=PIC324864&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/news&xpathid=PIC438683&lang=eng">James Martin - News - 3rd write up in the Mail on Sunday - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/news&xpathid=PIC438683&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/news&xpathid=PIC756109&lang=eng">James Martin - News - The Mail on Sunday - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/news&xpathid=PIC756109&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/news&xpathid=PIC281651&lang=eng">James Martin - News - Singapore trip - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/news&xpathid=PIC281651&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/news&xpathid=PIC930676&lang=eng">James Martin - News - Look Out - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/news&xpathid=PIC930676&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/news&xpathid=PIC594905&lang=eng">James Martin - News - Good Food Show NEC 13th - 17th June 2007 - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/news&xpathid=PIC594905&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/news&xpathid=PIC996893&lang=eng">James Martin - News - Website Awards - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/news&xpathid=PIC996893&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/news&xpathid=PIC436717&lang=eng">James Martin - News - Ocean Village Two - The Launch - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/news&xpathid=PIC436717&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/news&xpathid=PIC161255&lang=eng">James Martin - News - The Great British Village Show Cook Book - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/news&xpathid=PIC161255&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/news&xpathid=PIC197967&lang=eng">James Martin - News - James Martin Desserts Book - ‘Sweet Baby James’ - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/news&xpathid=PIC197967&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/news&xpathid=PIC514057&lang=eng">James Martin - News - BBC's Great British Village Show - coming soon! - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/news&xpathid=PIC514057&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/news&xpathid=PIC331950&lang=eng">James Martin - News - Sweet Baby James - Starts 8.30pm 4th April 2007 - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/news&xpathid=PIC331950&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/news&xpathid=PIC251532&lang=eng">James Martin - News - Diary of dates and venues for appearances etc. - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/news&xpathid=PIC251532&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/news&xpathid=PIC854616&lang=eng">James Martin - News - Book Signing Tour and forth-coming appearances - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/news&xpathid=PIC854616&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/news&xpathid=PIC642294&lang=eng">James Martin - News - A Passion for watches - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/news&xpathid=PIC642294&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/news&xpathid=PIC942133&lang=eng">James Martin - News - Saturday Kitchen's Guest from a Land Downunder - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/news&xpathid=PIC942133&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/news&xpathid=PIC126494&lang=eng">James Martin - News - New TV show: 'Sweet Baby James' - on BBC2 - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/news&xpathid=PIC126494&lang=eng</a><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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