James Martin - Chef - Other

<body> Other.<br> <br><br><hr>1. recipe:<br>potted shrimps<SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0"></FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">Ingredients:</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0"></FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">1 pintPicked shrimps</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">125 gDanish butter (important~)</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">Good pinch of Cayenne pepper</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">Good pinch of ground nutmeg</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">Serve with:</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">Melba toast</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">Salad</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. Place the butter in a pan to melt with the cayenne and nutmeg. Once it has melted add the shrimps.</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">2. Mix well over the heat and season.</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">3. Place into little pots or ramekin dishes and press down.</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">4. Top with the remaining butter left in the bottom of the pan and chill in the fridge.</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">5. Serve with a dressed salad, and a couple of slices of Melba toast.</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><hr>2. recipe:<br>rataouille tart with mozzella and rocket<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">250 gPuff pastry, Ready to roll</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">250 gMozzarella cheese</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">1Egg</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">Ratatouille:</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">1Small aubergine (diced)</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">1Red Pepper (diced)</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">1Courgette (diced)</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">2Cloves garlic, chopped</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">1Red chilli, finely chopped</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">1/2Chopped red onion (diced)</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">6 Chopped tomatoes (diced)</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">5gBasil chopped</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><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">2 tbspBalsamic Vinegar</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">5 tbspOlive Oil</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">80 gRocket Leaves</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 little Rocket oil by blending 100ml of virgin olive oil and 40g of rocket leaves</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. If using frozen pastry, allow it to defrost. Pre-heat the oven to 230°C. Roll the puff pastry out until it is half as thick as it was when it was opened (about 3 mm thick, or as thin as you dare) and cut into 4 round circles the size of a side plate. </FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">2. Break the egg into a bowl and whisk with a fork. Brush the pastry circles around the edges. Dock with a fork and using a knife make a small cut around each circle to make a frame like mark. Bake in the pre-heated oven for 15-20 minutes until the pastry is golden brown.</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">3. In a pan, sauté the garlic, onion and chili in a little olive oil before adding the aubergine and peppers and cook for a few minutes.</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">4. Then add the courgettes and tomatoes and simmer for about 10 minutes until all the ingredients are cooked,</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">5. Add the chopped basil and season, spoon into the tarts and top with mozzarella and bake back in the oven for 5 to 8 minutes.</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">6. In a bowl, mix the balsamic vinegar with the olive oil and some salt and pepper. Combine the rocket leaves with the dressing.</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">7. Remove the tarts from the oven and place on a serving plate. Drizzle with the oil and serve with a small pile of the dressed salad in the middle of the 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><hr>3. recipe:<br>marshmallows<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 just over 455g (1 lb)</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">455g (1 lb) granulated sugar</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">1 tbsp liquid glucose</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">9 sheets of gelatine</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">2 egg whites, size 1</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">1 tsp vanilla extract</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">icing sugar</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">cornflour</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. Put the granulated sugar, glucose and 200ml (7 fl oz) water in a heavy-based saucepan. Bring to the boil and continue cooking until it reaches 127C / 260F on a sugar thermometer.</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">2. Meanwhile, soak the gelatine in 140ml (1/4 pt) cold water. Beat the egg whites until stiff. When the syrup is up to temperature, carefully slide in the softened gelatine sheets and their soaking water. The syrup will bubble up so take care not to burn yourself. Pour the syrup into a metal jug.</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">3. Continue to beat the egg whites – preferably with an electric whisk – while pouring in the hot syrup from the jug. The mixture will become shiny and start to thicken. Add the vanilla extract and continue whisking for about five to ten minutes, until the mixture is stiff and thick enough to hold its shape on the whisk.</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">4. lightly oil a shallow baking tray, about 30 x 20cm (12 x 8in). dust it with sieved icing sugar and cornflour, then spoon the mixture over and smooth it with a wet palette knife if necessary.</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">5. Leave for at least an hour to set. Dust the work surface with more icing sugar and cornflour. Loosen the marshmallow around the sides of the tray with a palette knife, then turn it out on to the dusted surface. Cut into squares and roll in the sugar and cornflour. Leave to dry a little on a wire rack, then pack into an airtight box.</FONT><br><hr>4. recipe:<br>Chunky Strawberry Jam<SPAN ALIGN="LEFT"><FONT FACE="Tahoma" COLOR="#133E58" LETTERSPACING="0" KERNING="0">All you need to make a perfect jam is fresh berries, sugar and a little lemon. The golden rule is: don’t overcook the jam or it will lose its fresh fruit taste.</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:bold;" COLOR="#133E58" LETTERSPACING="0" KERNING="0"></FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:bold;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">Fills 1 medium kilner jar</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">600g (1lb 5oz) preserving sugar</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">grated zest and juice of 1 lemon</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">1kg (2 1/4lb) fresh strawberries, hulled and cut in half if large</FONT><br><br><br><SPAN ALIGN="LEFT"><FONT style="font-weight:bold;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">1.<FONT style="font-weight:normal;"> Put the sugar, lemon zest and juice, and 3 tbsp cold water in a large pan and heat slowly until the sugar has dissolved.</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;"> Add the strawberries and stir gently. Bring to the boil and cook for 3-4 minutes, or up to 10 minutes if you prefer a thicker-style jam, stirring occasionally.</FONT></FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0"></FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:bold;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">3.<FONT style="font-weight:normal;"> Remove from the heat and leave to cool slightly, skimming off any froth with a clean spoon. Spoon the jam into a sterilized jar and seal. Store in the fridge.</FONT></FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0"></FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">If unopened, the jam can be kept for up to 3 months.</FONT><br><hr>5. recipe:<br>sussex pond pudding<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 - 6</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">250g (8 oz) self raising flour</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">125g (4 oz) chopped fresh beef suet</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">milk and water</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">slightly salted butter</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">soft light brown or caster sugar</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">1 large lemon, or 2 limes</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. Mix the flour and suet together in a bowl. Make into a dough with milk and water, half and half, about 150ml ( _ pt). The dough should be soft, but not too soft to roll out into a large circle. Cut a quarter out of this circle, to be used later as the lid of the pudding. Butter a pudding basin lavishly. It should hold about 1 _ litres (2 _ pts). Drop the three quarter circle of pastry into it and press the cut sides together to make a perfect join.</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">2. Put about 100g (3 _ oz) each of butter, cut up, and sugar into the pastry. Prick the lemon (or limes) all over with a larding needle, so that the juices will be able to escape, then put it on to the butter and sugar. Fill the rest of the cavity with equal weights of sugar and butter cut in pieces – at least another 100g, possibly more. </FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">3. Roll out the pastry that was set aside to make a lid. Lay it on top of the filling, and press the edges together so that the pudding is sealed in completely. Put a piece of foil right over the basin, with a pleat in the middle. Tie it in place with string, and make a string handle over the top so that the pudding can be lifted about easily. </FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">4. Put a large pan of water on to boil, and lower the pudding into it, the water must be boiling, and it should come halfway, or a little further, up the basin. Cover and leave to boil for 3-4 hours. If the water gets low, replenish it with boiling water. </FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">5. To serve, put a deep dish over the basin after removing the foil lid, and quickly turn the whole thing upside down, it is a good idea to ease the pudding from the sides of the basin with a knife first. Put on the table immediately.</FONT><br><hr>6. recipe:<br>stollen<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 – 6-8</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">Ingredients:</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">500g (1 lb 2oz) plain white flour, sifted</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">2 pinches of salt</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">125g (4 1/2 oz) unsalted butter, softened</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">15ml (1 tbsp) baking powder</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">200g (7 oz) unrefined castor sugar</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">a few drops of vanilla extract</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">a few drops of almond extract</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">30ml (2 tbsp) dark rum</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">finely grated zest of 1 large lemon</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">10ml (2 tsp) ground mixed spice</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">50g (1 3/4 oz) suet</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">125g (4 1/2 oz) currants</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">125g (4 1/2 oz) raisins</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">125g (4 1/2 oz) almonds</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">40g (1 1/2oz) chopped mixed candied peel</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">250g (9oz) quark, or thick crème fraiche or greek-style yogurt</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">2 large eggs, beaten</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">250g (9oz) natural-colour marzipan</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">To finish</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">25g (1oz) melted butter</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">icing sugar, sifted</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. Preheat the oven to 180C / 350F / Gas 4. Grease a baking sheet. Place the flour, salt and butter in a bowl and rub in carefully. Add the baking powder, sugar, vanilla and almond extracts, rum, lemon zest, mixed spice, suet, dried fruits, almonds and peel and mix well. Add the quark and eggs and mix well to form a nice firm dough.</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">2. Place on a floured surface and gently roll out with a rolling pin to form an oblong about 30 x 45cm (12 x 18 inches), leaving the dough about 2cm (3/4 inch) thick. Take the marzipan and form into a sausage shape the length of the dough. Fold the top of the dough over the marzipan, and seal well, then fold under the ends.</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">3. Place on the baking sheet and bake for about 35-40 minutes, or until well risen and golden brown. The cake will spread slightly, don’t worry this is quite normal.</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">4. Once cooked, remove from the oven and place on a wire rack with a piece of foil underneath. Brush liberally with melted butter and dust with plenty of icing sugar; then allow to cool.</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">5. Wrap tightly in foil to store; it will keep for 2-3 weeks in a cool place.</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">6. Cut into large slices to serve.</FONT><br><hr>7. recipe:<br>Tomato and Apple Chutney<SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">This is my favorite chutney recipe. lt's perfect with cheese (try it with the Yorkshire rarebit) and also goes well with pan-fried cod or salmon.</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">Fills 2 medium kilner jars</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">570ml (19 fl oz) malt vinegar</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">450g (1lb) brown sugar</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">300g (10 1/2 oz) sultanas</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">15g (1/2 oz) fresh ginger</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">3 r ed chillies, chopped</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">2kg (4 1/2 lb) tomatoes, roughly chopped</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">500g (1 lb 2oz) apples, such as Granny Smith or Cox's, peeled, cored and roughly chopped</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">400g (14oz) shallots, roughly chopped</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">salt and pepper</FONT><br><br><br><SPAN ALIGN="LEFT"><FONT style="font-weight:bold;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">1.<FONT style="font-weight:normal;"> Put the vinegar and sugar in a large pan and bring to the boil, then boil to reduce a little. Add the sultanas and continue to reduce down until the mixture starts to caramelize.</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;"> Add all the other ingredients and bring back to the boil. Cook, stirring all the time, for 20-30 minutes until thick. The chutney should be chunky, not cooked down to a puree.</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;"> Allow to cool, then pack the chutney into sterilized jars and seal. Store in the fridge. If unopened, the chutney can be kept for up to 3 months.</FONT></FONT><br><hr>8. recipe:<br>bridie<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">Preparation time less than 30 mins</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">Cooking time 10 to 30 mins</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">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"> 2 onions, peeled and sliced</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">1 clove garlic, peeled and crushed</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">knob of butter for frying</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">olive oil for frying</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">4oz/110g sliced mushrooms</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">1 glass red wine</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">dash balsamic vinegar</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">8oz/225g lean beef, minced</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">few sprigs 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">1 pack shortcrust pastry (500g)</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">1 egg and 1 yolk - beaten for egg wash</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. Pre-heat the oven to 200C/400F/Gas 6.</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">2. Sauté the onions and garlic in the butter and olive oil and cook until caramelized. Add the mushrooms, wine and balsamic vinegar. Reduce down for a few minutes and then allow to cool.</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">3. Mix together the minced beef, thyme and seasoning. </FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">4. Roll out the pastry and cut into 4 x oval /rugby ballshapes. Take a handful of beef mix and place on one half of the pastry and flatten.</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">5. Spread over onion mix. Form the minced beef into patties, by folding over to form a pastie shape. Seal well and brush the top with egg wash.</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">6. Place on a baking tray and bake in a hot oven for approximately 15-20 minutes, until nicely browned.</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><hr>9. recipe:<br>shallot tart tatin<SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">Makes 2</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 oz good quality soft goats cheese</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">Truffle oil</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">4tbsclear honey honey</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">Tarte Tatin:</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">6 ozShallots, peeled and roasted for 20 minutes with olive oil at 200c\400f</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">3 ozSugar</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">1 ozButter</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">100 gReady Rolled Puff Pastry</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">20gsalad leaves</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">Seasoning</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. In a clean non-stick oven-proof pan melt the sugar to a caramel and add 1 oz of the butter and mix together with the caramel. While hot pour the mixture in some 3 inch non-stick Yorkshire pudding tins and add the shallots until each tin is full and a tight fit.</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">2. Cut the pre-rolled puff pastry into a circle about _ inch bigger than the tins. Place the pastry on the top and tuck in the edges down the side of the tins to seal in the shallots. Place the tins in the oven and cook at 200°C for 15 minutes until the pastry is cooked.</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">3. With a sharp knife cut the goats cheese in half inch slices. Turn the tarts out while piping hot onto a oven tray top with the seared goats cheese and place under the grill. Meanwhile mix the honey and a little truffle oil together.</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">4. Place the tart on the plate with the rocket around and a drizzle of runny honey.</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0"></FONT><br><hr>10. recipe:<br>cauliflower piccalilly<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 1 kg</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 small cauliflower, 1/2 inch diced</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">325ml white wine vinegar</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">175ml malt vinegar</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">25g mustard powder</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">20g tumaric</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">1/2 cucumber peeled & de-seeded</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">1 small onion, 1/2 inch dice</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">pinch of salt</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">2 dessert spoons cornflour</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">Boil both vinegars together then allow to cool.</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">Mix the caster sugar, mustard, tumaric & cornflour together and when the vinegar is cool, pour half of it onto the dry ingredients. Mix well, then add in the remainder of the vinegar and cook for about 2-3 minutes.</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0">In a bowl have you cauliflour, onion & cucumber, season with salt, then pour over your vinegar mix and then jar.</FONT><br><SPAN ALIGN="LEFT"><FONT style="font-weight:normal;" COLOR="#133E58" LETTERSPACING="0" KERNING="0"></FONT><br>.<br> <a href="http://www.jamesmartinchef.co.uk">Home - http://www.jamesmartinchef.co.uk</a><br> <a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=&xpathid=&lang=eng">James Martin - Home - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=&xpathid=&lang=eng</a><br> <a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/news&xpathid=&lang=eng">James Martin - News - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/news&xpathid=&lang=eng</a> <br> <br> <a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/news&xpathid=PIC510043&lang=eng">James Martin - News - BSM Silverstone Classic Celebrity Challenge - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/news&xpathid=PIC510043&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/news&xpathid=PIC672912&lang=eng">James Martin - News - Food Standards Agency - Belfast - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/news&xpathid=PIC672912&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/news&xpathid=PIC862235&lang=eng">James Martin - News - The Vineyard at Stockcross - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/news&xpathid=PIC862235&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/news&xpathid=PIC490894&lang=eng">James Martin - News - DELI DEMO DATES AVAILABLE NOW!! - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/news&xpathid=PIC490894&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/news&xpathid=PIC111030&lang=eng">James Martin - News - CHRISTMAS FINAL DELIVERY DATES!! - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/news&xpathid=PIC111030&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/news&xpathid=PIC174995&lang=eng">James Martin - News - BBC GOOD FOOD SHOW IS HERE - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/news&xpathid=PIC174995&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/news&xpathid=PIC208750&lang=eng">James Martin - News - Returning to the Chewton Glen - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/news&xpathid=PIC208750&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/news&xpathid=PIC702438&lang=eng">James Martin - News - Chris Evans - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/news&xpathid=PIC702438&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/news&xpathid=PIC121597&lang=eng">James Martin - News - Quality Counts... especially in the kitchen! - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/news&xpathid=PIC121597&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/news&xpathid=PIC273945&lang=eng">James Martin - News - Saturday Kitchen - Best viewing figures yet! - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/news&xpathid=PIC273945&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/news&xpathid=PIC477969&lang=eng">James Martin - News - Last weekend’s Mail on Sunday - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/news&xpathid=PIC477969&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/news&xpathid=PIC2813&lang=eng">James Martin - News - It's here!.. 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!!! - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/news&xpathid=PIC422359&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/news&xpathid=PIC747762&lang=eng">James Martin - News - mmm make it with Mince - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/news&xpathid=PIC747762&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/news&xpathid=PIC559219&lang=eng">James Martin - News - The Really Naked Calendar! - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/news&xpathid=PIC559219&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/news&xpathid=PIC376040&lang=eng">James Martin - News - James's Autobiography - 'Driven' - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/news&xpathid=PIC376040&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/news&xpathid=PIC268680&lang=eng">James Martin - News - News From James - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/news&xpathid=PIC268680&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/news&xpathid=PIC239437&lang=eng">James Martin - News - New Series - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/news&xpathid=PIC239437&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/news&xpathid=PIC416109&lang=eng">James Martin - News - Springer on Saturday Kitchen - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/news&xpathid=PIC416109&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/news&xpathid=PIC540822&lang=eng">James Martin - News - Food Festival this Friday - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/news&xpathid=PIC540822&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/news&xpathid=PIC162712&lang=eng">James Martin - News - Denby pottery launch - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/news&xpathid=PIC162712&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/news&xpathid=PIC302260&lang=eng">James Martin - News - BOOK SIGNINGS - Monday 28th January 2008 - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/news&xpathid=PIC302260&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/news&xpathid=PIC959139&lang=eng">James Martin - News - Strictly Come Dancing hits the road on Friday - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/news&xpathid=PIC959139&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/news&xpathid=PIC773050&lang=eng">James Martin - News - Book Orders for Christmas!! & 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> <br> <br> <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> <br> <br> <a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/recipes&xpathid=&lang=eng">James Martin - Recipes - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/recipes&xpathid=&lang=eng</a><br> <a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/recipes&xpathid=861898&lang=eng">James Martin - Recipes - Other - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/recipes&xpathid=861898&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/recipes&xpathid=574122&lang=eng">James Martin - Recipes - Main Courses - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/recipes&xpathid=574122&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/recipes&xpathid=359822&lang=eng">James Martin - Recipes - Desserts - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/recipes&xpathid=359822&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/recipes&xpathid=38913&lang=eng">James Martin - Recipes - Starters - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/recipes&xpathid=38913&lang=eng</a><br> <br> <br> <a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=&lang=eng">James Martin - Community Blog - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=&lang=eng</a><br> <a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC649991&lang=eng">James Martin - Community Blog - Reveal Mag shoot - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC649991&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC928109&lang=eng">James Martin - Community Blog - Changes are a coming - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC928109&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC507536&lang=eng">James Martin - Community Blog - A Big Thanks - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC507536&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC51276&lang=eng">James Martin - Community Blog - Mail on Sunday - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC51276&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC532996&lang=eng">James Martin - Community Blog - Saturday Kitchen - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC532996&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC547638&lang=eng">James Martin - Community Blog - Good Food Mag Photo Shoot - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC547638&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC578683&lang=eng">James Martin - Community Blog - Watch 5th Gear tonight 8 o'clock channel Five - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC578683&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC587212&lang=eng">James Martin - Community Blog - Its on its way - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC587212&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC587931&lang=eng">James Martin - Community Blog - Dubai is hot - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC587931&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC591176&lang=eng">James Martin - Community Blog - New Argos Catalogue radio day - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC591176&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC62125&lang=eng">James Martin - Community Blog - Todays Demos - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC62125&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC484114&lang=eng">James Martin - Community Blog - Loose Women - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC484114&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC634605&lang=eng">James Martin - Community Blog - A double win and a bit of heat - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC634605&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC482779&lang=eng">James Martin - Community Blog - New Book - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC482779&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC684829&lang=eng">James Martin - Community Blog - MPH Show at Earls Court - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC684829&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC71610&lang=eng">James Martin - Community Blog - Saturday Kitchen - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC71610&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC764464&lang=eng">James Martin - Community Blog - Mail on Sunday - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC764464&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC784316&lang=eng">James Martin - Community Blog - Newsletter Feb'09 - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC784316&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC788980&lang=eng">James Martin - Community Blog - Just got back - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC788980&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC82178&lang=eng">James Martin - Community Blog - Testing Testing - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC82178&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC845532&lang=eng">James Martin - Community Blog - Busy Day - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC845532&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC855320&lang=eng">James Martin - Community Blog - I am here - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC855320&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC884685&lang=eng">James Martin - Community Blog - See you in the morning at 9.30 - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC884685&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC902893&lang=eng">James Martin - Community Blog - Saturday Kitchen - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC902893&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC102375&lang=eng">James Martin - Community Blog - Saturday kitchen - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC102375&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC624489&lang=eng">James Martin - Community Blog - Sorry its been mad here - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC624489&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC327334&lang=eng">James Martin - Community Blog - Saturday Kitchen - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC327334&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC113379&lang=eng">James Martin - Community Blog - The Main Man Did It - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC113379&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC132253&lang=eng">James Martin - Community Blog - Carrie Grant on Saturday Kitchen - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC132253&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC153015&lang=eng">James Martin - Community Blog - Scotland Good Food Show - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC153015&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC17102&lang=eng">James Martin - Community Blog - Keith Floyd - A tribute - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC17102&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC183875&lang=eng">James Martin - Community Blog - All set for this year in the garden - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC183875&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC196821&lang=eng">James Martin - Community Blog - Book tour - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC196821&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC201066&lang=eng">James Martin - Community Blog - Mail On Sunday - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC201066&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC205229&lang=eng">James Martin - Community Blog - In Todays Mail on Sunday - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC205229&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC232964&lang=eng">James Martin - Community Blog - Saturday Kitchen is back - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC232964&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC280791&lang=eng">James Martin - Community Blog - Reveal Photo Shoot - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC280791&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC49237&lang=eng">James Martin - Community Blog - Saturday Kitchen - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC49237&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC294585&lang=eng">James Martin - Community Blog - Loose Women - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC294585&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC936631&lang=eng">James Martin - Community Blog - Jade Ewen - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC936631&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC346781&lang=eng">James Martin - Community Blog - New Pictures - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC346781&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC373755&lang=eng">James Martin - Community Blog - New Quiz Show - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC373755&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC380218&lang=eng">James Martin - Community Blog - The new book is on its way - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC380218&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC396303&lang=eng">James Martin - Community Blog - Saturday Kitchen - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC396303&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC422589&lang=eng">James Martin - Community Blog - Chef Dinner at the Dorchester - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC422589&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC429806&lang=eng">James Martin - Community Blog - Isle of Man dinner - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC429806&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC438784&lang=eng">James Martin - Community Blog - Pierre Gagnaire - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC438784&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC46299&lang=eng">James Martin - Community Blog - Out at Fifteen - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC46299&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC463987&lang=eng">James Martin - Community Blog - Kim Wilde - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC463987&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC472221&lang=eng">James Martin - Community Blog - Saturday Kitchen - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC472221&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC47677&lang=eng">James Martin - Community Blog - Veg Day - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC47677&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC287079&lang=eng">James Martin - Community Blog - New Cook School opening - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC287079&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC475951&lang=eng">James Martin - Community Blog - Im still here - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC475951&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC919404&lang=eng">James Martin - Community Blog - Market kitchen - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC919404&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC143228&lang=eng">James Martin - Community Blog - interesting car test - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC143228&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC95499&lang=eng">James Martin - Community Blog - Hi All - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC95499&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC447753&lang=eng">James Martin - Community Blog - Hi All - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC447753&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC185310&lang=eng">James Martin - Community Blog - Sat Kitchen - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC185310&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC691532&lang=eng">James Martin - Community Blog - China - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC691532&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC697810&lang=eng">James Martin - Community Blog - This is funny - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC697810&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC95858&lang=eng">James Martin - Community Blog - Chris Evans - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC95858&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC825833&lang=eng">James Martin - Community Blog - Flying Food - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC825833&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC826873&lang=eng">James Martin - Community Blog - Is it just me - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC826873&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC885071&lang=eng">James Martin - Community Blog - Good news - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC885071&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC439019&lang=eng">James Martin - Community Blog - Reading - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC439019&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC665888&lang=eng">James Martin - Community Blog - In the Morning - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC665888&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC388816&lang=eng">James Martin - Community Blog - Goodwood Festival of Speed - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC388816&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC101755&lang=eng">James Martin - Community Blog - Mobil 1 Road Trip - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC101755&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC458157&lang=eng">James Martin - Community Blog - BSM Silvertone Clasic Celebrity Challenge-Pictures - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC458157&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC8849&lang=eng">James Martin - Community Blog - Take 5 chefs - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC8849&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC881098&lang=eng">James Martin - Community Blog - Its Sunday not Saturday - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC881098&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC477717&lang=eng">James Martin - Community Blog - Rain Rain Rain - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC477717&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC237849&lang=eng">James Martin - Community Blog - one of lifes wonders - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC237849&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC26206&lang=eng">James Martin - Community Blog - louis Spence - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC26206&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC272365&lang=eng">James Martin - Community Blog - Ireland - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC272365&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC375932&lang=eng">James Martin - Community Blog - The One Show - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC375932&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC930544&lang=eng">James Martin - Community Blog - Saturday Kitchen - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC930544&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC25627&lang=eng">James Martin - Community Blog - Another day - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC25627&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC174429&lang=eng">James Martin - Community Blog - Saturday kitchen - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC174429&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC937448&lang=eng">James Martin - Community Blog - Mille Miglia DVD on sale in the shop "NOW" - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC937448&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC953899&lang=eng">James Martin - Community Blog - Sat in a German Airport - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC953899&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC956361&lang=eng">James Martin - Community Blog - Its Hell in there - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC956361&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC957276&lang=eng">James Martin - Community Blog - Jimmy's Farm - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC957276&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC971209&lang=eng">James Martin - Community Blog - Saturday Kitchen returns live - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC971209&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC997699&lang=eng">James Martin - Community Blog - Branston Opening - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC997699&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC996561&lang=eng">James Martin - Community Blog - Make that 3 wins in a month - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC996561&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC795518&lang=eng">James Martin - Community Blog - Sat Kitchen - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC795518&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC549297&lang=eng">James Martin - Community Blog - Hi All - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC549297&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC174620&lang=eng">James Martin - Community Blog - Happy New Year - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC174620&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC336200&lang=eng">James Martin - Community Blog - New system coming - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC336200&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC862410&lang=eng">James Martin - Community Blog - Thank you - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC862410&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC5580&lang=eng">James Martin - Community Blog - Hi All - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC5580&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC140159&lang=eng">James Martin - Community Blog - This weekend - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC140159&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC136689&lang=eng">James Martin - Community Blog - Glasgow - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC136689&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC150138&lang=eng">James Martin - Community Blog - 3 Star cooking - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC150138&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC836468&lang=eng">James Martin - Community Blog - It's cold - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC836468&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC313595&lang=eng">James Martin - Community Blog - Chris Evans - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC313595&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC322371&lang=eng">James Martin - Community Blog - Hi All - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC322371&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC28906&lang=eng">James Martin - Community Blog - Barret Homes - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC28906&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC515769&lang=eng">James Martin - Community Blog - Rose Gray - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC515769&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC903159&lang=eng">James Martin - Community Blog - In the Morning - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC903159&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC454575&lang=eng">James Martin - Community Blog - Hull Truck Fest - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC454575&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC758437&lang=eng">James Martin - Community Blog - Chocks away - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC758437&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC93596&lang=eng">James Martin - Community Blog - Hi All - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/community&xpathid=PIC93596&lang=eng</a><br> <br> <br> <a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/shop&xpathid=&lang=eng">James Martin - Shop - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/shop&xpathid=&lang=eng</a><br> <a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/shop&xpathid=663690&lang=eng">James Martin - Shop - Black+blum “Jimmy” Key-Ring - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/shop&xpathid=663690&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/shop&xpathid=153235&lang=eng">James Martin - Shop - Black+blum “James” Doorman - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/shop&xpathid=153235&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/shop&xpathid=50394&lang=eng">James Martin - Shop - Black+blum “James” Bookend - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/shop&xpathid=50394&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/shop&xpathid=515795&lang=eng">James Martin - Shop - Black+blum Spudski P'Masher - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/shop&xpathid=515795&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/shop&xpathid=814401&lang=eng">James Martin - Shop - Black+Blum Lunch Boxes&Bags - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/shop&xpathid=814401&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/shop&xpathid=92189&lang=eng">James Martin - Shop - James’ Cutlery FREE UK DELIVERY! - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/shop&xpathid=92189&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/shop&xpathid=905960&lang=eng">James Martin - Shop - James’ Knives FREE UK DELIVERY! - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/shop&xpathid=905960&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/shop&xpathid=85658&lang=eng">James Martin - Shop - James’ Pans FREE UK DELIVERY! - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/shop&xpathid=85658&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/shop&xpathid=760196&lang=eng">James Martin - Shop - DVD's - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/shop&xpathid=760196&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/shop&xpathid=955210&lang=eng">James Martin - Shop - Peugeot Table Condiments - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/shop&xpathid=955210&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/shop&xpathid=690478&lang=eng">James Martin - Shop - Music - UK/MAINLAND DELIVERY ONLY ! - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/shop&xpathid=690478&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/shop&xpathid=432943&lang=eng">James Martin - Shop - Signed James Martin's Books - UK DELIVERY ONLY! - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/shop&xpathid=432943&lang=eng</a><br><a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/shop&xpathid=414604&lang=eng">James Martin - Shop - James’ Textiles FREE UK DELIVERY! - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/shop&xpathid=414604&lang=eng</a><br> <br> <br> <a href="http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/goodies&xpathid=&lang=eng">James Martin - Goodies - Links - http://www.jamesmartinchef.co.uk/pcc.asp?xpath=/goodies&xpathid=&lang=eng</a><br> <a href="http://www.jamesmartinchef.co.uk/rss/rss_news.asp">James Martin - RSS Feed - http://www.jamesmartinchef.co.uk/rss/rss_news.asp</a><br> <a href="http://www.jamesmartinchef.co.uk/rss/rss_audio.asp">James Martin - RSS Feed - Podcast - Audio - http://www.jamesmartinchef.co.uk/rss/rss_news.asp</a><br> <a href="http://www.jamesmartinchef.co.uk/rss/rss_video.asp">James Martin - RSS Feed - Podcast - Vodcast - Video - http://www.jamesmartinchef.co.uk/rss/rss_news.asp</a><br> <br> <a href="http://www.jamesmartinchef.co.uk/screensaver/jamesmartin_screensaver_01.html">James Martin - ScreenSaver - http://www.jamesmartinchef.co.uk/screensaver/jamesmartin_screensaver_01.html</a><br> <a href="http://www.jamesmartinchef.co.uk/screensaver/jamesmartin_screensaver_02.html">James Martin - ScreenSaver - http://www.jamesmartinchef.co.uk/screensaver/jamesmartin_screensaver_02.html</a><br> </body>