<?xml version="1.0" encoding="UTF-8"?><rss version="2.0"
	xmlns:content="http://purl.org/rss/1.0/modules/content/"
	xmlns:wfw="http://wellformedweb.org/CommentAPI/"
	xmlns:dc="http://purl.org/dc/elements/1.1/"
	xmlns:atom="http://www.w3.org/2005/Atom"
	xmlns:sy="http://purl.org/rss/1.0/modules/syndication/"
	xmlns:slash="http://purl.org/rss/1.0/modules/slash/"
	>

<channel>
	<title>James Martin &#8211; Recipes For All</title>
	<atom:link href="http://recipes.for-all-ages.com/category/source/james-martin/feed/" rel="self" type="application/rss+xml" />
	<link>http://recipes.for-all-ages.com</link>
	<description>The Favorite Recipes of JB</description>
	<lastBuildDate>Sat, 28 May 2022 15:47:51 +0000</lastBuildDate>
	<language>en-GB</language>
	<sy:updatePeriod>
	hourly	</sy:updatePeriod>
	<sy:updateFrequency>
	1	</sy:updateFrequency>
	<generator>https://wordpress.org/?v=7.0</generator>
	<item>
		<title>French Onion Soup</title>
		<link>http://recipes.for-all-ages.com/french-onion-soup/</link>
					<comments>http://recipes.for-all-ages.com/french-onion-soup/#respond</comments>
		
		<dc:creator><![CDATA[admin]]></dc:creator>
		<pubDate>Sat, 28 May 2022 15:42:31 +0000</pubDate>
				<category><![CDATA[French]]></category>
		<category><![CDATA[James Martin]]></category>
		<category><![CDATA[No Category]]></category>
		<category><![CDATA[Snack]]></category>
		<category><![CDATA[Soup]]></category>
		<category><![CDATA[Starter]]></category>
		<guid isPermaLink="false">http://www.recipes.for-all-ages.com/?p=2202</guid>

					<description><![CDATA[Method Heat a large frying pan or sauté pan until hot, add two tablespoons of olive oil, the onions, thyme and soft brown sugar. Fry for 10-15 minutes over a medium-low heat, or until softened and golden-brown, stirring occasionally so it doesn’t catch on the bottom. Add the garlic and cook for a minute, then [&#8230;]]]></description>
		
					<wfw:commentRss>http://recipes.for-all-ages.com/french-onion-soup/feed/</wfw:commentRss>
			<slash:comments>0</slash:comments>
		
		
			</item>
		<item>
		<title>Hollandaise sauce</title>
		<link>http://recipes.for-all-ages.com/hollandaise-sauce-2/</link>
					<comments>http://recipes.for-all-ages.com/hollandaise-sauce-2/#respond</comments>
		
		<dc:creator><![CDATA[admin]]></dc:creator>
		<pubDate>Thu, 06 Jan 2022 11:45:38 +0000</pubDate>
				<category><![CDATA[French]]></category>
		<category><![CDATA[James Martin]]></category>
		<category><![CDATA[JB]]></category>
		<category><![CDATA[Sauce]]></category>
		<guid isPermaLink="false">http://www.recipes.for-all-ages.com/?p=2040</guid>

					<description><![CDATA[. Ingredients Hollandaise: 3 large egg yolks 300g clarified butter Gastric: 4&#160; tbs white wine vinegar 6 white peppercorns 1 shallot peeled and diced To serve: 1 blood orange 1 tsp chopped tarragon Method To make the gastric put all the ingredients into a pan and boil to reduce to 2 tbs. Strain through a [&#8230;]]]></description>
		
					<wfw:commentRss>http://recipes.for-all-ages.com/hollandaise-sauce-2/feed/</wfw:commentRss>
			<slash:comments>0</slash:comments>
		
		
			</item>
		<item>
		<title>Mayonnaise</title>
		<link>http://recipes.for-all-ages.com/mayonnaise/</link>
					<comments>http://recipes.for-all-ages.com/mayonnaise/#respond</comments>
		
		<dc:creator><![CDATA[admin]]></dc:creator>
		<pubDate>Wed, 25 Aug 2021 13:20:01 +0000</pubDate>
				<category><![CDATA[James Martin]]></category>
		<category><![CDATA[Sauce]]></category>
		<guid isPermaLink="false">http://www.recipes.for-all-ages.com/?p=1915</guid>

					<description><![CDATA[Ingredients 3 egg yolks 1 tablespoon Dijon mustard 1 teaspoon white wine vinegar 200ml vegetable oil Salt and pepper 1 lemon, juice and zest Method To make the mayo whisk together the egg yolks, mustard and vinegar. Slowly drizzle in the oil, whisking continuously, until thick. Add the&#160;lemon juice and zest then whisk again. Favorite]]></description>
		
					<wfw:commentRss>http://recipes.for-all-ages.com/mayonnaise/feed/</wfw:commentRss>
			<slash:comments>0</slash:comments>
		
		
			</item>
		<item>
		<title>Potato soup</title>
		<link>http://recipes.for-all-ages.com/potato-soup/</link>
					<comments>http://recipes.for-all-ages.com/potato-soup/#respond</comments>
		
		<dc:creator><![CDATA[JB]]></dc:creator>
		<pubDate>Sat, 11 Apr 2015 09:06:54 +0000</pubDate>
				<category><![CDATA[ALL CATEGORIES]]></category>
		<category><![CDATA[English / British]]></category>
		<category><![CDATA[James Martin]]></category>
		<category><![CDATA[Soup]]></category>
		<guid isPermaLink="false">http://www.recipes.for-all-ages.com/?p=565</guid>

					<description><![CDATA[Potato soup A comforting classic, this easy potato soup uses a handful of store cupboard ingredients to great effect. Ingredients 55g/2oz butter 425g/15oz potatoes, peeled and diced to 5mm/1/3in 110g/4oz onions, diced 1 tsp salt freshly ground pepper 900ml/1Â½pt home-made chicken stock or vegetable stock 120ml/4fl oz creamy milk freshly chopped herbs to garnish Preparation [&#8230;]]]></description>
		
					<wfw:commentRss>http://recipes.for-all-ages.com/potato-soup/feed/</wfw:commentRss>
			<slash:comments>0</slash:comments>
		
		
			</item>
		<item>
		<title>Butternut squash and lime soup</title>
		<link>http://recipes.for-all-ages.com/butternut-squash-and-lime-soup/</link>
					<comments>http://recipes.for-all-ages.com/butternut-squash-and-lime-soup/#respond</comments>
		
		<dc:creator><![CDATA[JB]]></dc:creator>
		<pubDate>Sat, 01 Mar 2014 14:56:02 +0000</pubDate>
				<category><![CDATA[ALL CATEGORIES]]></category>
		<category><![CDATA[English / British]]></category>
		<category><![CDATA[James Martin]]></category>
		<category><![CDATA[Main]]></category>
		<category><![CDATA[Snack]]></category>
		<category><![CDATA[Soup]]></category>
		<category><![CDATA[Starter]]></category>
		<guid isPermaLink="false">http://recipes/?p=336</guid>

					<description><![CDATA[Ingredients 2 tbsp olive oil 50g/1Â¾oz butter 200g/7oz onion, finely sliced 900g/2lb butternut squash, peeled, seeds removed and cut into 1cm/Â½in cubes salt and freshly ground black pepper 2 vegetable stock cubes 750ml/1Â¼ pint milk 1 lime, juice only Preparation method Heat the olive oil and the butter in a large saucepan, add the onion, [&#8230;]]]></description>
		
					<wfw:commentRss>http://recipes.for-all-ages.com/butternut-squash-and-lime-soup/feed/</wfw:commentRss>
			<slash:comments>0</slash:comments>
		
		
			</item>
		<item>
		<title>Arnold Bennett  &#8211; Fish Omlette</title>
		<link>http://recipes.for-all-ages.com/arnold-bennett-fish-omlette/</link>
					<comments>http://recipes.for-all-ages.com/arnold-bennett-fish-omlette/#respond</comments>
		
		<dc:creator><![CDATA[JB]]></dc:creator>
		<pubDate>Tue, 25 Feb 2014 15:47:32 +0000</pubDate>
				<category><![CDATA[ALL CATEGORIES]]></category>
		<category><![CDATA[English / British]]></category>
		<category><![CDATA[James Martin]]></category>
		<category><![CDATA[Main]]></category>
		<category><![CDATA[Starter]]></category>
		<guid isPermaLink="false">http://recipes/?p=330</guid>

					<description><![CDATA[This rather special smoked haddock omelette named after the writer Arnold Bennett is a classic restaurant dish and easy to recreate at home. Ingredients 300ml/10fl oz milk 200g/7oz un-dyed smoked haddock 1 bay leaf 10 black peppercorns 4 free-range eggs 40g/1Â½oz butter 15g/Â½oz plain flour 50g/1Â¾oz grated mature cheddar cheese sea salt and freshly ground [&#8230;]]]></description>
		
					<wfw:commentRss>http://recipes.for-all-ages.com/arnold-bennett-fish-omlette/feed/</wfw:commentRss>
			<slash:comments>0</slash:comments>
		
		
			</item>
		<item>
		<title>Chicken and black bean with stir-fried rice and wilted bok choi</title>
		<link>http://recipes.for-all-ages.com/chicken-and-black-bean-with-stir-fried-rice-and-wilted-bok-choi/</link>
					<comments>http://recipes.for-all-ages.com/chicken-and-black-bean-with-stir-fried-rice-and-wilted-bok-choi/#respond</comments>
		
		<dc:creator><![CDATA[JB]]></dc:creator>
		<pubDate>Tue, 25 Feb 2014 12:55:44 +0000</pubDate>
				<category><![CDATA[ALL CATEGORIES]]></category>
		<category><![CDATA[Chinese]]></category>
		<category><![CDATA[James Martin]]></category>
		<category><![CDATA[Main]]></category>
		<guid isPermaLink="false">http://recipes/?p=327</guid>

					<description><![CDATA[Heat up the wok for a delicious dinner for two with stir-fried strips of chicken, spicy black bean sauce, greens and egg-fried rice. Ingredients 2 boneless skinless chicken breasts, cut into slices 1cm/Â½in thick 3 tbsp light soy sauce 3 tbsp Shaoxing rice wine (or dry sherry) 2 tbsp toasted sesame oil 2 tbsp cornflour [&#8230;]]]></description>
		
					<wfw:commentRss>http://recipes.for-all-ages.com/chicken-and-black-bean-with-stir-fried-rice-and-wilted-bok-choi/feed/</wfw:commentRss>
			<slash:comments>0</slash:comments>
		
		
			</item>
		<item>
		<title>Spiced roasted shoulder of lamb with red lentil dal</title>
		<link>http://recipes.for-all-ages.com/spiced-roasted-shoulder-of-lamb-with-red-lentil-dal/</link>
					<comments>http://recipes.for-all-ages.com/spiced-roasted-shoulder-of-lamb-with-red-lentil-dal/#respond</comments>
		
		<dc:creator><![CDATA[JB]]></dc:creator>
		<pubDate>Mon, 16 Dec 2013 15:44:56 +0000</pubDate>
				<category><![CDATA[ALL CATEGORIES]]></category>
		<category><![CDATA[Curry - Curried]]></category>
		<category><![CDATA[Indian]]></category>
		<category><![CDATA[James Martin]]></category>
		<category><![CDATA[Main]]></category>
		<guid isPermaLink="false">http://recipes/?p=310</guid>

					<description><![CDATA[Shredded shoulder is marinated in spicy yoghurt for flavour and tenderness in this stunning recipe. Here served with red lentil dal and homemade flatbreads. Ingredients For the lamb 2 garlic cloves, crushed 2cm/Â¾in piece ginger, peeled and grated 2 tsp ground cumin 2 tsp ground coriander 2 tsp red chilli powder 2 tbsp garam masala [&#8230;]]]></description>
		
					<wfw:commentRss>http://recipes.for-all-ages.com/spiced-roasted-shoulder-of-lamb-with-red-lentil-dal/feed/</wfw:commentRss>
			<slash:comments>0</slash:comments>
		
		
			</item>
		<item>
		<title>Onion Soup</title>
		<link>http://recipes.for-all-ages.com/onion-soup/</link>
					<comments>http://recipes.for-all-ages.com/onion-soup/#respond</comments>
		
		<dc:creator><![CDATA[JB]]></dc:creator>
		<pubDate>Wed, 28 Aug 2013 13:21:56 +0000</pubDate>
				<category><![CDATA[ALL CATEGORIES]]></category>
		<category><![CDATA[French]]></category>
		<category><![CDATA[James Martin]]></category>
		<guid isPermaLink="false">http://recipes/?p=250</guid>

					<description><![CDATA[Ingredients 1.5kg/3lb5oz onions, peeled and sliced 115g/4oz unsalted butter 1 tbsp olive oil 1 tsp salt freshly ground black pepper 2 bay leaves 2tsp fresh thyme leaves 25g/1oz plain flour 1 bottle dry white wine 2l/3Â½pt fresh beef stock 1 small French baguette 1 large clove garlic, peeled 170g/6oz gruyÃ¨re cheese, grated Preparation method Melt [&#8230;]]]></description>
		
					<wfw:commentRss>http://recipes.for-all-ages.com/onion-soup/feed/</wfw:commentRss>
			<slash:comments>0</slash:comments>
		
		
			</item>
		<item>
		<title>Roast pork with garlic and thyme sautÃ©ed potatoes and spiced apple sauce</title>
		<link>http://recipes.for-all-ages.com/roast-pork-with-garlic-and-thyme-sauteed-potatoes-and-spiced-apple-sauce/</link>
					<comments>http://recipes.for-all-ages.com/roast-pork-with-garlic-and-thyme-sauteed-potatoes-and-spiced-apple-sauce/#respond</comments>
		
		<dc:creator><![CDATA[JB]]></dc:creator>
		<pubDate>Sun, 05 Dec 2010 11:34:13 +0000</pubDate>
				<category><![CDATA[ALL CATEGORIES]]></category>
		<category><![CDATA[English / British]]></category>
		<category><![CDATA[James Martin]]></category>
		<guid isPermaLink="false">http://recipes/?p=168</guid>

					<description><![CDATA[Ingredients 1.5kg/3lb 5oz loin of pork, on the bone, chined (ask your butcher to chine the loin for you &#8211; this will make carving easier) olive oil salt and freshly ground black pepper 6 sage leaves 1 lemon, halved For the thyme and garlic sautÃ©ed potatoes 25g/1oz butter 1 kg/2Â¼lb potatoes, peeled and diced 1 [&#8230;]]]></description>
		
					<wfw:commentRss>http://recipes.for-all-ages.com/roast-pork-with-garlic-and-thyme-sauteed-potatoes-and-spiced-apple-sauce/feed/</wfw:commentRss>
			<slash:comments>0</slash:comments>
		
		
			</item>
		<item>
		<title>Tomato Ketchup / Tomato Sauce</title>
		<link>http://recipes.for-all-ages.com/tomato-ketchup/</link>
					<comments>http://recipes.for-all-ages.com/tomato-ketchup/#respond</comments>
		
		<dc:creator><![CDATA[admin]]></dc:creator>
		<pubDate>Fri, 02 Apr 2010 14:27:14 +0000</pubDate>
				<category><![CDATA[ALL CATEGORIES]]></category>
		<category><![CDATA[English / British]]></category>
		<category><![CDATA[James Martin]]></category>
		<category><![CDATA[Sauce]]></category>
		<category><![CDATA[Vegaterian]]></category>
		<guid isPermaLink="false">http://localhost/wordpress/?p=7</guid>

					<description><![CDATA[250ml/8fl oz cider vinegar 1 bay leaf Â½ tsp ground coriander Â½ tsp ground cinnamon 8 tbsp Demerara sugar 1.5kg/3lb ripe tomatoes, quartered, seeds removed 1 tsp salt 1 tbsp English mustard powder 1 garlic clove, crushed Tabasco sauce 2 tbsp tomato purÃ©e Â½ tsp cornflour, if necessary Method 1. For the tomato ketchup, place [&#8230;]]]></description>
		
					<wfw:commentRss>http://recipes.for-all-ages.com/tomato-ketchup/feed/</wfw:commentRss>
			<slash:comments>0</slash:comments>
		
		
			</item>
	</channel>
</rss>
