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Fermented Black Bean Paste Recipes
Add rich and savoury umami flavour to your cooking with a spoonful of fermented black bean paste. Pair with similarly punchy ingredients like garlic, ginger and chilli.
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Gooseberry and elderflower tart
Raspberry and orange polenta cake
Sumac cannellini salad
Martha's iced ring biscuits
Martha's Carrot cake traybake
Tuna & fresh tomato linguine with lemon & thyme
Beef Wellington
Chocolate & cherry brownies
Barbecued lime & chilli tiger prawns
Pork bánh mÌ wraps
Jerk chicken & mango salad
Chicken & chorizo picnic pies
Martha Collison's raspberry ripple éclairs
Blackberry ice cream
Courgette baba ganoush
Lamb & chickpea rice
Avocado & homemade labneh on griddled bread
Easy raspberry ripple ice cream
Sticky ginger loaf cake
Linguine with chives & lemon
Chipotle salmon with bean salsa
Seeded soda bread
Thai-style sausage rolls
Ham hock croquettes
Prawn, purple sprouting broccoli, feta and almond salad
Speedy salmon & pea tagliatelle
Martha's Mini egg cake
Quick venison stroganoff
Apple pie with almond & apricot
Gnocchi with cavolo nero, Gorgonzola & pancetta crumbs
Key lime pie
Martha's thumbprint cookies
Spanish baked eggs
Spiced fish tortillas with burnt chilli sauce, avocado & coriander
Caramelised red pepper penne
Slow roast lamb shoulder with roast garlic, grains & tomatoes
Baked sweet potatoes with crispy chorizo & smoked chipotle cream
Hoisin roasted duck with chilli vegetables
Crispy chilli prawns with braised pak choi
Martha's raspberry & coconut ice cupcakes
Cauliflower penne with chorizo, lemon & hazelnuts
Asparagus & Parma ham salad with poached egg
Anna Jones' sticky roasted tomato, rosemary and asparagus tart with tomato dressing
Turkey larb with rice noodles and lime
Summer fruit & rose meringue
Fresh Thai Salad Recipe
Martha's caramelised onion & goat's cheese Chelsea buns
Green bean and new potato coconut curry
Chipotle chicken tostadas
Mozzarella meatballs
Braised cinnamon lamb with pearl barley & root vegetables
Slow cooked shin of beef with porcini mushrooms
Coconut and lemon cupcakes
Mark Sargeant’s sea bass with creamed crab and chilli spelt