Courgette and Lemon Risotto

From James Martin chef

50g butter
200g risotto rice
400g courgettes, diced
1 shallot, peeled and diced
1 clove of garlic, chopped
500ml chicken or vegetable stock
50g mascarpone
100ml wine
25g Parmesan (or vegetarian alternative), grated
2 lemons, zest only

For the dressing:
1 tbs Dijon mustard
1 tsp water
50ml vegetable oil
25ml white wine vinegar
Salt and pepper
1 frisee lettuce centre only

- frisee lettuce

- Place a pan over a medium heat and add the butter.
When the butter is melted add the garlic, shallot, rice, a splash of wine and ¾ of the stock.
- Bring to the boil then allow it to simmer for 15 minutes.
Add the courgettes for the last 5 minutes.
- Meanwhile whisk all the ingredients together for the dressing.
Break up the frisee, add to the bowl and mix so the frisee is coated in the dressing.
- To finish the risotto add the mascarpone, lemon zest and parmesan (or vegetarian alternative).
- To serve, spoon the risotto into bowls, top with frisee, a drizzle of herb oil and chervil.

Crêpes suzette.

BY James Martin.
Ingredients
For the crêpes
250g plain flour
2 eggs
2 teaspoons melted butter, plus extra for cooking
600ml milk
For the sauce
50g butter
3 oranges, 1 zested and all juiced
1 lemon, zested and juiced
3 tablespoons caster sugar
2 tablespoons grand marnier
2 tablespoons cognac

To make the crêpes, whisk all the ingredients together in a bowl to form a smooth batter.
Set aside for at least an hour in a cool place.
Place a small frying pan over medium heat and add a little butter, then a ladleful of batter and swirl to coat the bottom of the pan.
Cook for 1–2 minutes until just set, then flip and cook for a further minute until the underneath is lightly browned.
Remove the cooked crêpe from the pan and repeat until all of the batter is used – you should end up with four crêpes.
Place layers of baking parchment between the cooked crêpes to stop them sticking together.
For the sauce, place all the ingredients in a large frying pan and bring to the boil, gently shaking the pan to ignite the alcohol.
When the flame dies down, fold the crêpes into quarters and nestle them into the pan of sauce. Let them warm through for a few minutes, then dish out.