James Martin's Midweek Menu — Season 1

The chef presents from his home in the Hampshire countryside where he serves some of his favourite dishes from his Saturday morning show for guests Matt and Nicola Baker, including minestrone soup made with organic vegetables and a chicken dish from Dipna and Gulu Anand. He also delivers a masterclass on knife skills as he prepares halibut with some help from Raymond Blanc and Daniel Clifford.

The host makes a knickerbocker glory and enjoys a crab tart from chef Galton Blackiston. James also reveals how to cook steak properly, and serves up a crumble for Strictly Come Dancing star Anton Du Beke, with help from chefs Nick Nairn and Cyrus Todiwala.

The host cooks a dish of scallops while talking to scallop diver Frazer Pugh, and chef Jason Atherton treats guests to his doner kebab flatbread. James also reveals how to make the perfect carrot cake, and has a lamb recipe for Loose Women star Charlene White.

James cooks with some Middle White pork from a farm in Somerset, tastes pork pies from chef Nokx Majozi, demonstrates how to make butter in another masterclass and serves up a fruit roulade for guests Jenni Falconer and John McGuinness with a little help from chefs John Hooker, Paul Ainsworth, and Mark Birchall.

James cooks Korean-inspired dishes of lamb chop and mackerel, chef Chantelle Nicholson shares a delicious recipe for stuffed courgette flowers. The host also reveals how to make the perfect meringues while also treating singer Alfie Boe to a mouth-watering chicken Kyiv.

James makes a classic lobster thermidor while chatting to female fisherman Ashley Mullenger about her career at sea. Chef Wolfgang Puck serves up a dessert inspired by his childhood in Austria, and the presenter reveals how to quarter a chicken before cooking a hotpot for the Reverend Richard Coles.

James cooks a dish of lamb from the salt marshes of Wales, learns how to cook Richard Bertinet's puffballs and gives a masterclass in the right way to make custard. He also serves classic French cuisine for his guest Lisa Snowdon and chefs Claude Bosi and Jonny Lake.

James serves up the cheeseburgers for Jose Pizarro, enjoys a plate of piri-piri chicken from chef Lenny Carr-Roberts, shares a recipe for a classic Basque-style cheesecake in another Masterclass and treats guest Jane McDonald to a shepherd's pie.

James makes an apple cake, and learns about heritage apple varieties from grower Sarah Simpson. He also enjoys authentic Caribbean cookery from Levi Roots, explores the vital bits of kit and equipment that every cook needs in their kitchen, and serves up Turkish-style meatballs for adventurer Simon Reeve, and chefs Daniel Galmiche and Diana Anand as well.

James treats chef Lesley Waters to a dish of pasta and artichokes, and enjoys a dessert of potato and chicory root from Michelin-starred chef Tommy Banks. He gives a masterclass in cooking onions and serves up a mouth-watering coq au vin for Madness singer Suggs and guests Daniel Galmiche, Dipna Anand and Alysia Vasey.

James Martin serves up some of his favourite recipes from his Saturday Morning series, including a pumpkin soup that he made for guests Carol Vorderman and singer Joss Stone.

James makes satay sauce using peanut butter from Cornwall, chef Lisa Goodwin-Allen treats James and Phil Howard to a panna cotta, and James gives a masterclass in the right way to cook pork shops. He also serves up a plate of salt and pepper squid and prawns for comedian Joe Pasquale.

James whips up a rum and raisin knickerbocker glory, and prawns in a gin and tonic batter for Levi Roots and Paul Foster. The chef also enjoys a recipe from chef Nick Nairn, presents a masterclass in the different cuts of lamb and how to cook them, and makes a dish of sea bass and pasta for guest Linda Robson and a houseful of chefs.

James serves up an iced parfait with help from a Cornish distillery, enjoys a seafood stew courtesy of chef Paul Ainsworth, and shares recipe ideas for courgettes. He also cooks teriyaki steak for guest Kimberley Walsh, with help from chefs Galton Blackiston and Lenny Carr-Roberts.

James makes a cr?me br?l?e for chocolatier Mark Tilling, enjoys a dish of cod from chef John Hooker and whips up a beef pie for singer Tony Hadley.

James serves up a sea bass ceviche using a variety of unusual herbs, and chef Lesley Waters shares her beef stroganoff recipe. The host also reveals how to make the ultimate chicken pie, and treats DJ Jordan North, etiquette expert William Hanson, and chefs Richard Berlinet, Ashley Palmer-Watts and Dipna Anand to steak.

James serves up a dish of roasted pineapple, ice cream and doughnuts while chatting to a man inspired to set up his own doughnut company when his children were diagnosed with food allergies. Chef Asma Khan provides authentic Indian cookery, and Lorraine Kelly and Marti Pellow are treated to an Arbroath smoked haddock omelette.

James serves up the ultimate ham sandwich, enjoys a delicious Spanish recipe for turbot from chef Jose Pizarro, shows how make a classic sole menuiere in another masterclass. He also treats singer Gabrielle to a Thai green curry that he makes with a little help from chefs Richard Corrigan and Nick Nairn.

James serves up a dish of pork with a cider and apple sauce made using produce from an award-winning cider maker, and tucks into a dish of monkfish from Michael Caines with chef Tony Singh. The chef also reveals how to make a vegetable tart, and prepares lunch for Simply Red star Mick Hucknall.

No synopsis available.