Don’t waste cash on grim, shop-bought sandwiches – treat yourself with an incredible lunch from super-chef James Martin…

 

James Martin is the face of the Beeb’s Saturday Kitchen, teasing you out of your hangovers with the best looking food on TV. “Want to make your workmates jealous?” he says. “Cook this lot up the night before and eat it slowly in front of them, while they nibble on a dry cheese’n’pickle sandwich from the local service station.”

Beef Bundles

Serves 1

INGREDIENTS

5 thin slices of fillet steak

6 spring onions sliced into 3 lengths then cut into quarters

2 dessert spoons of soy sauce

1 teaspoon of sesame seeds

5 fat fresh chive strands

Salt and pepper

Olive oil

Filo Parcels

200g cooked long-grain rice,

1 piece of chopped stem ginger

10g chopped fresh coriander

4 sheets of filo pastry

25g melted butter

Salt and pepper

METHOD: Bundles

“First of all, add a drizzle of olive oil to a non-stick frying pan and place over a medium heat. Season the steak with a little pepper then very quickly fry. If you like your beef well-done cook longer, for about three to four minutes. Once it’s cooked, pour on the soy sauce, sprinkle with some sesame seeds and set to one side.

“Place the spring onion in a bowl, season with salt and pepper and sprinkle with the remaining sesame seeds. Divide the spring onion between the pieces of steak then roll them up to form small bundles.

“Wrap the chives around the middle of the bundles and secure with a knot. Don’t pull too tight as the chives will break. Stand the bundles upright in a container and pour over any juice or sauce from the tray. Leave to marinate overnight in the fridge.”

METHOD: Filo parcels

“Pre-heat the oven to 180°C. In a bowl, mix together the rice, ginger and coriander, then season with salt and pepper. Lay out the four sheets of filo pastry on a chopping board and brush the edges with melted butter. Divide the rice into four bundles and place in the middle of each sheet of filo. Fold the pastry over, sealing the edges so the rice can’t escape. Place on a baking tray and bake for 10-12 minutes, until the parcels are golden brown. Remove from the oven and allow to cool. Then they’re ready to rock.

 

Drinks

Smoothie

Serves: 1

INGREDIENTS

8 fresh raspberries

1 banana

1 orange, juiced

1 dessert spoon low fat yoghurt

Seeds from 1 vanilla pod

METHOD

“Place all ingredients in a liquidiser and puree.

And to finish

Vanilla castle pudding with raspberry jam

Serves 6-8

INGREDIENTS

175g butter

150g caster sugar

One vanilla pod

Three medium eggs

175g plain organic flour

One rounded teaspoon of baking powder

One punnet of fresh raspberries

A jar of the best raspberry jam you can find

METHOD

“Set the oven to 180°C. Grease some dariole moulds [the posh term for special puff pastry pots] with a little butter. Cream together the butter and caster sugar with the scraped-out insides of the vanilla pod, until soft and pale. Beat in the eggs one by one. Stir in the sifted flour and baking powder until it’s mixed. Fill the moulds three-quarters full and place on a baking tray. Bake for about 25 minutes until golden and risen. Turn them out with a palette knife. Heat up the raspberry jam, adding fresh raspberries, and pour over the puddings. Serve hot or cold. Delicious.”