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James Martin’s Sunday brunches

This week, celebrity chef James Martin shows at home readers how to cook up two delicious dishes perfect for Sunday brunch…

Sautéed chicken livers and mushrooms on toast

Sautéed chicken livers and mushrooms on toast Chicken livers are one of the few remaining inexpensive meats and we should use them in cooking a lot more than we do. Make sure the green parts of the liver are removed and don’t overcook them or they will become bitter-tasting and grainy. Mushrooms and double cream make this dish smooth and rich, a perfect contrast to the crunchy toast

Serves 4

  • 4 slices from a white bloomer
  • 30g butter
  • 6 rashers of back bacon, cut into lardons
  • 400g chicken livers
  • 200g brown cap mushrooms, cut in half
  • 50ml white wine
  • 100ml double cream
  • 3tbsp chopped flat-leaf parsley
  • Salt and black pepper

Method

  1. Toast the bread either in a toaster or under the grill, preheated to medium-high, and set aside.
  2. Melt half the butter in a frying pan set over a high heat, add the bacon and fry until it starts to crisp. Add the livers and mushrooms and sauté for 1 minute.
  3. Pour over the wine and cream and stir all the ingredients together for 2-3 minutes, but no more, to ensure the livers stay pink in the middle, then remove the pan from the heat.
  4. Add the parsley and season with salt and pepper. Serve with slices of toast, plain or buttered.

Cromer crab toastie

Here’s a nice simple snack to have at lunchtime and, to make it even easier, it can be made from frozen crab meat if you prefer. For an extra kick, add a pinch of curry powder to the crab mixture

Serves 2

  • 1 dressed Cromer crab or 150g mixed crab meat, white and dark
  • 3tbsp crème fraîche
  • 1tsp dark soy sauce
  • Splash of Tabasco sauce (optional)
  • 3tbsp chopped chives
  • 50g butter
  • 4 thin slices of white bread
  • Salt and black pepper
  • 1 lemon, cut into wedges to serve

Garnish

  • Leaves from 1 Little Gem Lettuce
  • 1 plum tomato, thinly sliced
  • 2tbsp vinaigrette

Method

  1. Place the crab meat in a bowl, then check to make sure that all the tiny pieces of shell have been removed from the meat. Mix in the crème fraîche, the soy sauce and Tabasco (if using) and chives. Season with salt and pepper to taste.
  2. Preheat the grill to high and toast the bread under the grill. Butter the toast, add the crab mixture to one slice and sandwich together with another slice, then repeat to make the second sandwich. Alternatively, butter the untoasted bread on both sides and place two pieces into a toasted sandwich maker. Add the crab mixture and top with the other two pieces of buttered bread. Place the lid down and toast according to the manufacturer’s instructions, then remove the toastie from the machine.
  3. Cut each sandwich into four and serve with lettuce leaves and tomato slices dressed with the vinaigrette, plus a lemon wedge for squeezing over the crab mixture if desired.

More from James Martin
James Martin’s delicious desserts
James Martin’s family meals

Recipes courtesy of: My Kitchen by James Martin (HarperCollins, £20), Saturday Kitchen At Home (BBC Books, £20) and Easy British Food by James Martin (Mitchell Beazley, £9.99).

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