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Weekdays 10am-12:30pm ITV

James Martin's last taste of a summer feast

He's back in the kitchen and in true James Martin style - he's got three delicious dishes to whet our appetites! Kicking off the week with a taste of the sun as James pulls out all the stops with his tasty tapas dishes with everything from prawn Pil Pil to chorizo and sardines.

Baked sardines on toast

Serves 2

Ingredients

2 large tomatoes, sliced

2 slices charred bread and rubbed with a garlic clove

1/2 red onion, peeled and sliced

1 tsp sherry vinegar

4 sardines, gutted and scaled, backbone removed

25ml olive oil

Salt and pepper

1 small bunch basil, torn


Method

1. Preheat the grill to a high temperature. 

2. You can place the tomatoes and onions on a tray and grill for 1 to 2 minutes to warm or pop straight onto the charred bread drizzle in sherry vinegar and oil. 

3. Place the sardines on a baking tray skin side up, drizzle in oil, season, and grill for 2 minutes.

4. To serve, place the grilled sardines on top of the tomato and onion bread, sprinkle with basil and drizzle over olive oil and sherry vinegar.


Anchovies in oil

Serves 2

Ingredients

1 lemon, rind removed 

2 cloves garlic minced

50ml olive oil

2 tbsp parsley, chopped

Salt and freshly ground pepper 

150g anchovies

To serve

Crusty bread, charred


Method

1. Remove the rind from a lemon, blend in a food processor and remove the seeds. Add the garlic, olive oil, parsley and season with salt and pepper and stir through.

2. Drizzle over the anchovies and serve with crusty bread.


Garlic butter chorizo prawns

Serves 2

Ingredients

10 large prawns, shell on

100 g chorizo picante, sliced 

50g butter

4 garlic cloves, diced

1 small bunch parsley, chopped

1 red chilli, diced

1 lemon juice and zest

Drizzle of white wine

To serve

Crusty bread, charred


Method

1. Heat a large pan, cook the prawns and chorizo, add the butter, garlic, parsley and chilli and cook until charred on one side. 

2. Turn the prawns over, add the lemon juice and white wine and then cook for a further minute or two until the prawns are pink. 

3. Spoon into bowls, squeeze over the lemon and serve with crusty bread.

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Weekdays 10am-12:30pm ITV