Author: Rose Melton

This James Martin ragu bolognese is a rich, slow-cooked meat sauce with deep savoury flavour and a silky texture that clings beautifully to pasta. It is comforting, hearty, and gently aromatic rather than heavy. The recipe is straightforward and suitable for confident beginners who enjoy relaxed cooking. From start to finish, allow around 1 hour and 30 minutes, most of which is gentle simmering.

Ingredients

For the ragu sauce

• 2 tbsp olive oil
• 1 large onion, finely chopped
• 2 celery sticks, finely diced
• 1 large carrot, finely diced
• 2 garlic cloves, crushed
• 500g beef mince
• 150g pancetta or smoked bacon lardons, finely chopped
• 2 tbsp tomato purée
• 150ml red wine
• 400g tin chopped tomatoes
• 200ml beef stock
• 1 bay leaf
• 1 tsp dried oregano
• Salt and black pepper, to taste

To serve

• 400g dried tagliatelle or spaghetti
• Freshly grated Parmesan cheese
• Fresh basil leaves, optional

How to Make James Martin Ragu Bolognese

• Prepare the base: Heat the olive oil in a large, heavy-based saucepan over medium heat. Add the onion, carrot, and celery, then cook gently for 8 to 10 minutes until soft and translucent but not coloured.
• Add garlic and pancetta: Stir in the garlic and pancetta. Cook for 2 to 3 minutes until the pancetta releases its fat and becomes lightly golden.
• Brown the mince: Add the beef mince to the pan. Increase the heat slightly and cook, breaking it up with a wooden spoon, until evenly browned.
• Build flavour: Stir in the tomato purée and cook for 1 minute. Pour in the red wine and allow it to bubble until reduced by about half.
• Simmer slowly: Add the chopped tomatoes, beef stock, bay leaf, and oregano. Season well with salt and pepper. Reduce the heat to low, cover loosely, and simmer for 60 minutes, stirring occasionally.
• Cook the pasta: Cook the pasta in well-salted boiling water according to the packet instructions. Drain, reserving a small cup of the cooking water.
• Finish and serve: Remove the bay leaf from the sauce. Toss the pasta with the ragu, adding a splash of pasta water if needed. Serve hot with Parmesan and basil.

Tips

How do I get a deeper flavour?

Allow the sauce to simmer gently without rushing. The longer cooking time helps the meat soften and the flavours fully develop.

Why is my sauce watery?

Keep the lid slightly ajar while simmering so excess moisture can evaporate naturally.

Can I make this ahead of time?

Yes, this ragu tastes even better the next day once the flavours have settled.

Serving Suggestions

• Serve with tagliatelle for a classic pairing
• Add a crisp green salad on the side
• Enjoy with warm garlic bread

Storage

Room temperature

Do not leave the ragu at room temperature for more than 2 hours.

Refrigerator

Store in an airtight container for up to 3 days. Reheat gently on the hob.

Freezing

Freeze in portions for up to 3 months. Defrost overnight in the fridge before reheating.

Nutrition

• Calories: 520 kcal
• Carbohydrates: 48 g
• Protein: 32 g
• Fat: 22 g
• Saturated Fat: 8 g
• Sodium: 640 mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

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This James Martin grilled pork chops recipe is all about bold flavour, juicy texture, and confident simplicity. The pork is tender and well seasoned, with a lightly charred exterior and a moist, succulent centre. It is an easy, fuss free dish that suits both weeknight dinners and relaxed weekend cooking. Total time is around 30 minutes from start to finish.

Ingredients

For the pork chops

• 4 pork chops, about 2.5cm thick
• 2 tbsp olive oil
• 2 cloves garlic, finely chopped
• 1 tsp fresh thyme leaves
• 1 tsp fresh rosemary, finely chopped
• Sea salt, to taste
• Freshly ground black pepper, to taste

To finish

• Knob of butter
• Fresh lemon wedges, to serve

How to Make James Martin Grilled Pork Chops

• Prepare the grill: Preheat a grill or griddle pan until very hot. Lightly oil the grates so the pork does not stick and heats evenly.
• Season the pork: Pat the pork chops dry with kitchen paper. Rub with olive oil, garlic, thyme, rosemary, salt, and black pepper on both sides.
• Grill the chops: Place the pork chops on the hot grill. Cook for 4 to 5 minutes on each side until nicely charred and just cooked through.
• Rest the meat: Remove the pork from the grill and add a small knob of butter on top. Rest for 5 minutes so the juices settle.
• Serve: Finish with a squeeze of fresh lemon juice and serve immediately while hot and juicy.

Tips

How do I stop pork chops from drying out?

Use thick cut pork chops and avoid overcooking. Resting the meat after grilling is essential for keeping it juicy.

Can I use boneless pork chops?

Yes, but reduce the cooking time slightly as boneless chops cook faster and can dry out more easily.

Should pork chops be pink inside?

A slight blush of pink is fine as long as the juices run clear and the meat is hot throughout.

Serving Suggestions

• Creamy mashed potatoes or buttery new potatoes
• Grilled vegetables such as courgettes or peppers
• A crisp green salad with a sharp vinaigrette

Storage

Room temperature

Pork chops should not be kept at room temperature for more than 2 hours after cooking.

Refrigerator

Store leftovers in an airtight container for up to 2 days. Reheat gently to avoid drying out.

Freezing

Cooked pork chops can be frozen for up to 2 months. Defrost overnight in the fridge before reheating.

Nutrition

• Calories: 380 kcal
• Carbohydrates: 2 g
• Protein: 36 g
• Fat: 24 g
• Saturated fat: 7 g
• Sodium: 420 mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

This James Martin pan fried pork chops recipe is a simple, comforting main that delivers juicy meat with a golden, flavour-packed crust. The pork stays tender inside while the butter and herbs create a rich, savoury finish. It is an easy recipe that suits confident beginners and experienced home cooks alike. From start to finish, it is ready in about 25 minutes, making it perfect for a relaxed but impressive meal.

Ingredients

For the Pork Chops

• 4 pork loin chops, about 2.5 cm thick
• 2 tbsp olive oil
• 30 g unsalted butter
• 2 garlic cloves, lightly crushed
• 2 fresh thyme sprigs
• Salt, to taste
• Freshly ground black pepper, to taste

To Finish

• 1 tbsp fresh lemon juice, optional
• Extra thyme leaves, to serve

How to Make James Martin Pan Fried Pork Chops

• Prepare the pork: Remove the pork chops from the fridge 20 minutes before cooking so they come to room temperature. Pat them dry with kitchen paper, then season generously on both sides with salt and black pepper.
• Heat the pan: Place a large, heavy-based frying pan over medium-high heat. Add the olive oil and allow it to heat until shimmering but not smoking.
• Cook the pork chops: Lay the pork chops into the hot pan in a single layer. Cook for 3 to 4 minutes on the first side until well coloured, then turn and cook for another 3 minutes.
• Add butter and aromatics: Reduce the heat slightly and add the butter, garlic cloves, and thyme sprigs. As the butter melts, spoon it over the pork chops repeatedly to baste them and build flavour.
• Check for doneness: Cook until the pork reaches an internal temperature of 63°C. The meat should feel firm but still springy to the touch.
• Rest and finish: Transfer the pork chops to a warm plate and rest for 5 minutes. Spoon over any pan juices, add a squeeze of lemon juice if using, and scatter with fresh thyme before serving.

Tips

How do I keep pork chops juicy?

Use thick-cut pork chops and avoid overcooking. Letting the meat rest after cooking helps the juices redistribute.

Should I use bone-in or boneless chops?

Bone-in chops tend to stay juicier and have more flavour, but boneless chops also work well if they are thick enough.

Why is my pork tough?

Pork becomes tough when overcooked or cooked on too high a heat for too long. Keep the heat steady and use a thermometer if possible.

Can I add extra flavours?

Yes, rosemary, sage, or a crushed clove of garlic works beautifully. You can also finish with a splash of white wine in the pan.

Serving Suggestions

• Creamy mashed potatoes or buttery new potatoes
• Steamed green beans or tenderstem broccoli
• A simple apple and fennel salad

Storage

Room Temperature

Pork chops should not be kept at room temperature for more than 2 hours after cooking.

Refrigerator

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently to avoid drying out.

Freezing

Cooked pork chops can be frozen for up to 2 months. Cool completely, wrap well, and thaw overnight in the fridge before reheating.

Nutrition

• Calories: 360 kcal
• Carbohydrates: 1 g
• Protein: 32 g
• Fat: 25 g
• Saturated Fat: 9 g
• Sodium: 420 mg

Nutrition values are estimates and can vary based on ingredients used.

FAQs

These pork cracklings are crisp, golden, and deeply savoury with that unmistakable crunch that makes them so addictive. The skin puffs and blisters as it roasts, giving you light, airy cracklings with a rich pork flavour. This is a simple recipe with very little hands-on work, but it does need patience while the oven does its job. Total time is around 1 hour 30 minutes, including preparation and cooling.

Ingredients

For the pork cracklings

• 500 g pork rind, skin only, with most fat removed
• 1 tsp fine sea salt
• 1 tsp white vinegar
• Freshly ground black pepper, optional

• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle of the oven so the cracklings cook evenly and crisp without burning.
• Prepare the pork skin: Pat the pork rind completely dry using kitchen paper. Cut it into small bite-sized pieces using a sharp knife or kitchen scissors.
• Season the skin: Place the pork pieces into a bowl. Sprinkle over the salt and vinegar, then toss well to coat every piece evenly.
• Start the baking: Arrange the pork skin pieces in a single layer on a wire rack set over a baking tray. This allows the fat to drip away as they cook.
• Bake until crisp: Bake for 45 to 60 minutes, turning once halfway through. The cracklings are ready when puffed, golden, and very crisp.
• Cool and finish: Remove from the oven and leave to cool for 10 minutes. Sprinkle with black pepper if using, then serve.

Tips for Perfect Pork Cracklings

Why are my cracklings not puffing?

The skin must be completely dry before baking. Any moisture will prevent it from blistering and puffing properly.

How do I stop them from burning?

Use a wire rack over a tray so the fat drips away. Check them regularly during the last 15 minutes of cooking.

Should I remove all the fat?

Most of the fat should be trimmed away, but a very thin layer helps the cracklings crisp and develop flavour.

Serving Suggestions

• Serve as a crunchy snack with cold beer or cider
• Add to soups or salads for extra texture
• Serve alongside roast pork or slow-cooked meats

Storage

Room temperature

Store cooled cracklings in an airtight container for up to 2 days. Keep them dry to maintain crispness.

Refrigerator

Refrigeration is not recommended as moisture will soften the cracklings.

Freezing

Pork cracklings do not freeze well and are best enjoyed fresh.

Nutrition

• Calories: 210 kcal
• Carbohydrates: 0 g
• Protein: 18 g
• Fat: 16 g
• Saturated fat: 6 g
• Sodium: 420 mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

This James Martin lamb curry is rich, gently spiced, and slow cooked until the meat is meltingly tender. The sauce is thick, aromatic, and deeply savoury, with warming spices rather than fiery heat. It is a comforting, medium difficulty curry that rewards a little patience. Total time is around 2 hours, most of it hands off simmering.

Ingredients

For the lamb curry

• 900g lamb shoulder or leg, cut into large chunks
• 2 tbsp vegetable oil
• 2 large onions, finely chopped
• 4 cloves garlic, crushed
• 1 tbsp fresh ginger, finely grated
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp turmeric
• 1 tsp chilli powder, adjust to taste
• 2 tsp garam masala
• 2 tbsp tomato purée
• 400g chopped tomatoes
• 300ml lamb stock or water
• 150ml natural yoghurt
• Salt and black pepper, to taste

To finish

• Fresh coriander, chopped
• 1 tbsp butter, optional for richness

How to Make James Martin Lamb Curry

• Prepare the pan: Heat a large, heavy based casserole or deep pan over medium heat. Add the oil and allow it to warm through before adding the onions.
• Cook the onions: Add the chopped onions and cook gently for 10 to 15 minutes, stirring often, until soft, golden, and slightly caramelised.
• Add aromatics: Stir in the garlic and ginger and cook for 1 minute until fragrant. Do not let them colour.
• Bloom the spices: Add cumin, coriander, turmeric, chilli powder, and garam masala. Cook for 30 seconds, stirring constantly, to release the flavours.
• Brown the lamb: Add the lamb pieces and turn them well in the spiced onion mixture until lightly sealed on all sides.
• Build the sauce: Stir in the tomato purée, followed by the chopped tomatoes and stock. Season with salt and pepper.
• Simmer gently: Bring to a gentle simmer, cover with a lid, and cook on low heat for 1½ to 2 hours, stirring occasionally, until the lamb is very tender.
• Finish the curry: Stir in the yoghurt a spoon at a time, followed by the butter if using. Simmer uncovered for 5 minutes until the sauce is rich and glossy.
• Rest and serve: Remove from the heat and rest for 10 minutes. Scatter with fresh coriander before serving.

Tips

How do I stop the curry from splitting?

Keep the heat low when adding yoghurt and stir continuously. Cold yoghurt should be avoided, let it come to room temperature first.

Why is my lamb tough?

The curry needs longer cooking at a gentle simmer. Lamb shoulder becomes tender only after slow cooking.

Can I make this curry hotter?

Add extra chilli powder or a fresh chopped chilli with the garlic and ginger.

Does the curry taste better the next day?

Yes, resting overnight allows the spices to develop and deepen in flavour.

Serving Suggestions

• Steamed basmati rice
• Warm naan or chapatis
• Cucumber raita on the side
• A squeeze of fresh lemon before serving

Storage

Room temperature

Do not leave the curry at room temperature for more than 2 hours.

Refrigerator

Store in an airtight container for up to 3 days. Reheat gently until piping hot.

Freezing

Freeze for up to 3 months. Defrost overnight in the fridge before reheating.

Nutrition

• Calories: 520 kcal
• Carbohydrates: 14 g
• Protein: 38 g
• Fat: 34 g
• Saturated fat: 14 g
• Sodium: 620 mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs