My Kitchen. James Martin

Pork spare ribs with coleslaw, star anise and whisky glaze

       Pan-fried pork fillet with smoky tomato sauce

       Poached cherries with almond glaze

       Black cherry brownies

       Eggy croissants with fresh raspberries and zabaglione

       Oven-roasted apricots with honey madeleines

       Lemon verbena cake with strawberries and cream

       Teacakes with warm strawberries and clotted cream

       Spiced redcurrant jelly

       Sweet and sour pickled plums

       Autumn

       Pumpkin soup with chestnut cream

       Hazelnut-coated goat’s cheese with lemon and beetroot salad

       Cromer crab toastie

       Scrambled duck eggs with crispy bacon and watercress

       Marinated mackerel with horseradish and crusty bread

       Pan-fried lemon sole with clams, coriander and tomato

       Herb-crusted cod with spicy cauliflower cheese

       Smoked haddock, leek and mascarpone tart

       Salmon and pumpkin risotto

       Pot-roasted chicken with pumpkin, sage and star anise

       Pan-fried chicken with Waldorf salad

       Fillet of beef with beetroot and parsley

       Rib-eye steak with stick fries and Chateaubriand sauce

       Pan-fried calf’s liver with cider-battered onion rings

       Roasted grouse with potato, celeriac and parsnip rosti

       Roast duck breast with sherry vinegar plums

       Rabbit casserole with white wine and grapes

       Venison with parsnip purée and roast beets

       Pheasant breasts with onion purée and sautéed greens

       Pork escalopes with wild mushrooms, juniper and mash

       Swiss-style hazelnut meringues with coffee cream

       Welsh cakes with poached pears

       Baked custard tart with mulled spiced plums

       Damson clafoutis

       Pistachio coffee cake

       Sloe jam

       Winter

       Chunky vegetable soup with cheesy herb toasts

       Leek and potato soup with smoked salmon and poached eggs

       Onion soup with Lincolnshire Poacher

       Gnocchi with winter pesto

       Scallops with black pudding and apple puree

       Spicy mussels with coconut and lime

       Deep-fried cod cheeks in beer batter

       Pigeon with fried green cabbage and almonds

       Roast turkey with Guinness glaze

       Breaded turkey with spinach, walnuts and honeyed parsnips

       Beef fillet with bacon, cep purée and Jerusalem artichokes

       Braised oxtail with beer and red wine

       Beef and shallot hotpot

       Sliced duck breast with winter stir-fry

       Honey-glazed quail with beetroot, apple and hazelnut salad

       Breaded pork chops with celeriac purée and herb spätzle

       Pork loin with sherry-roasted parsnips and chestnuts

       Mango, coriander and apple chutney

       Spiced apple chutney

       Caramelised pear and almond strudel

       Caramelised quince and Cox apple tart

       Christmas pudding ice cream with satsumas and caramel sauce

       Four-minute figgy pudding