James Martin: Yorkshire's Finest

The chef visits the Saturday farmers' market in Richmond, North Yorkshire, and prepares beef stew with mashed potato, followed by raspberry and white chocolate sherry trifle.

After a visit to the Whitby fish market, the chef prepares cod with mango chutney, bean sprout salad and Thai crab risotto.

The chef takes a trip to York market, where he rustles up broccoli and almond soup, chicken with mustard spring greens, and lemon syllabub.

The chef travels to Masham in North Yorkshire, where he prepares haunch of venison with asparagus, and cauliflower cheese.

The presenter visits Masham Brewery, where he uses local ingredients to cook Black Sheep ale pie and Yorkshire pudding with ale sausages.

A visit to a famous fish restaurant in Whitby to talk about local specialities is followed up by the chef cooking pan-fried halibut with peas, horseradish and crispy pancetta bacon.

An Indian spice shop in York inspires the chef to prepare a lamb curry and naan bread, along with sweet and sour prawns.

The chef is inspired to cook trout by smoking it and serving it with wild garlic salsa or making it into a mousse, as well as pan-frying the fish with two-bean salad.

The chef heads to the famous Betty's tearooms in York, before preparing Yorkshire rarebit with apple and tomato chutney, and crumpets with fresh berries.

A visit to a Whitby kipper-smoking establishment prompts the chef to make a variety of fish dishes, including pate and smoked haddock omelette.

The chef visits the market in York and buys his ingredients from a famous local butcher, before cooking chicken and pork terrine, pear and saffron chutney, and prune patties.

The chef heads to Richmond, where he cooks chicken kiev with a difference, grilled black pudding and cheese, and steak with blue cheese and beetroot.

James visits Masham Market in North Yorkshire, where he gathers local produce to rustle up lamb with mint sauce and buttered carrots, and beefburgers with Wensleydale cheese.

A visit to a Whitby tea shop gives the chef an opportunity to make puff pastry hearts with cream and raspberry jam, and banana pancakes with chocolate and hazelnut spread.

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