James creates recipes with clever shortcuts, using time saving ingredients to make those midweek suppers a breeze.
He is joined by special guest Gennaro Contaldo.
James Martin – Speedy Suppers dishes:
1. Heritage tomato tart with blow-torched tomato salad
This lightning quick tomato tart is a delicious summery option for when unexpected visitors come calling.
2. Cauliflower cheese with maple syrup pancetta
Thought cauliflower cheese couldn’t get any better? Salt-sweet pancetta takes this comfort food classic to a new level.
3. Ricotta and herb cappellacci with Gennaro Contaldo
This beautifully summery dish makes delicious use of fragrant herbs, fresh cheese and seasonal vegetables.
4. Lemon chicken and blackbean squid with stir-fried rice
James makes two quick dishes to serve with fried rice – who needs a takeaway?
Put the chicken in a bowl. Mix the soy sauce, honey and cornflour together in a separate bowl then pour over the chicken. Toss to coat, then set aside.
Mix the lemon zest, juice and chicken stock together.
Heat a wok or frying pan until hot then add the groundnut oil. Add the sherry to the chicken and stir through, then add to the hot wok and stir fry for 2 minutes until just sealed. Add the chilli, garlic and ginger and the lemon and chicken stock. Bring to the boil, stirring well. Reduce the heat to a simmer and cook for 4-5 minutes until the chicken is cooked through and the sauce thickened.
For the squid, mix the squid, sesame oil, soy and mirin together in a bowl and set aside for 5 minutes.
Heat a frying pan or wok until hot, add the groundnut oil and when it’s shimmering, add the ginger, garlic and chilli. Stir fry for 2 minutes or until just softened. Add the squid and black beans and stir fry for 2-3 minutes over a high heat. Add the chicken stock, sherry, spring onion and coriander. Stir well then simmer for another couple of minutes until the squid is cooked through. Spoon into a serving bowl.
For the rice, heat a frying pan or wok until hot. Add the groundnut oil and when it’s shimmering, add the rice and stir fry for 1 minute before adding the spring onions, coriander, soy and sesame oil. Stir fry for 2-3 minutes, or until piping hot through then tip into a serving bowl.
To serve, add the spring onions to the lemon chicken and mix through. Serve with the squid and rice.