Trusted British chef recipes, tested at home
James Martin’s Gruyère and pancetta brioche sandwich fills sliced brioche with melting Gruyère and maple-drizzled crisp pancetta, then dips the whole sandwich in sweetened egg and milk and fries it golden in butter. It’s a croque monsieur crossed with French toast, takes under 10 minutes in the pan, and serves four. The recipe comes from …
James Martin’s double chocolate cherry brownies fold halved fresh cherries through a rich, dark chocolate batter, then scatter chopped white chocolate and more cherries on top before baking. They use 350g of dark chocolate (minimum 55% cocoa solids) and 150g of white, bake at 170°C (150°C fan, gas 3) for 25-30 minutes, and the recipe …
ames Martin’s corned beef hash fries diced potatoes with tinned corned beef, tomatoes, garlic, Worcestershire sauce and Tabasco in butter, then piles beer-battered onion rings on top. The hash takes about 10 minutes in the pan, the onion rings fry at 190°C until golden, and it serves four as a proper cosy night in. The …