Theever-popularchefisa championofgreat
Britishproduce.ForhislatestTVseries,he
travelledtosomeofthenation’sfar-flungcorners
tounearth(sometimesliterally)thebest,most
excitingandsurprisingproduceintheland.This
menuisa fittingtributetotheproducers’hard
workandisjustthethingfora Sundaylunch,the
Easter weekend or any special get-together
THE MENU
The
onlyway
tofully
understand
andappreciatefood
istoseeitbeingmade,
grownandproduced.
Onlythencanyou
understandhowmuch
timeandworkittakes
forthoseinvolved.If
wedon’tsupportour
home-grownproduce
andunderstandit,
itwillcrumbleand
disappear.I urgeyou
togetoutandexplore
- tasteourproduce,
stayawhileand,
mostofall,openyour
eyesandlookathow
beautifulthisplace
isthatwecallhome.
Theserecipesare
justa taste.
JAMES MARTIN
JAMESONJERSEYBLACKBUTTER
IntheChannelIslands,
I wenttoseehowJersey
blackbutterwasmade.
It’sa preservemadeof
top-qualityapples,
liquorice,spicesandsugar,
whichiscookedinthe
traditionalwayovera
firepit.Asitslowlycooks
itdevelopsanamazing,
caramelised,sweetflavour.
It’sgreatspreadontoastor
scones, or in this tart. →
JAMESONWELSHLAMB
Welshlambiswithout
questionthebestyou
canget.Generationupon
generationoffarmers
dottedaroundtheWelsh
hillsideshavecontinued
toworktirelesslytoget
thisunbeatablemeatto
ourtable.Forthisdish,
I’vemadea stuffingwith
parsley,mintandblack
puddingandrolleditinto
a boned leg of lamb.
JAMESONWASABIROOT
Wasabiroot,or
Japanesehorseradish,is
highlyprizedandexpensive
(ittakesmorethantwo
yearstogrow).Thereare
onlya handfulofgrowers
outsideJapan,andWasabi
CropinNorthernIrelandis
oneofthem.DrSeanKitson
andhissonZakproduce
fantasticwasabi.Onceit’s
grated,letfreshwasabiair
for a while before using.
JAMES MARTIN’S SUNDAY LUNCH MENU FOR 4-6
Wasabimountain
salmon
StuffedlegofWelshlamb
with onion and leek sauce
Blackbutterand
apple bakewell tart
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