James Martin Recipes

Author: Rose Melton

James Martin Chocolate Mousse
This James Martin chocolate mousse is a classic, indulgent dessert with a rich chocolate flavour and a light, airy texture. It feels luxurious yet is surprisingly simple to make at home, even if you are new to desserts. The mousse is smooth, deeply chocolatey, and perfectly balanced without being overly sweet. From start to finish, it takes around 30 minutes plus chilling time.

Ingredients

For the chocolate mousse
- 200g dark chocolate, around 70% cocoa solids, finely chopped
- 50g unsalted butter
- 4 large eggs, separated
- 50g caster sugar
- 300ml double cream
To serve
- Extra double cream, lightly whipped
- Fresh raspberries or strawberries
- Grated dark chocolate or cocoa powder
How to Make James Martin Chocolate Mousse
- Prepare the chocolate: Place the chopped dark chocolate and butter into a heatproof bowl. Set the bowl over a pan of gently simmering water, making sure the base does not touch the water. Stir occasionally until melted and smooth, then remove from the heat and leave to cool slightly.
- Separate and whisk the eggs: Put the egg yolks into a large bowl and the whites into a clean, grease-free bowl. Add the caster sugar to the yolks and whisk until pale and slightly thickened.
- Combine chocolate and yolks: Slowly pour the melted chocolate mixture into the egg yolks, whisking continuously until fully combined and glossy.
- Whip the cream: In a separate bowl, whip the double cream to soft peaks. It should be thick but still soft and billowy.
- Whisk the egg whites: Using an electric whisk, beat the egg whites until they hold stiff peaks. Take care not to overwhip.
- Fold everything together: Gently fold the whipped cream into the chocolate mixture using a large metal spoon. Once combined, carefully fold in the egg whites in two additions, keeping as much air in the mixture as possible.
- Chill the mousse: Spoon the mousse into serving glasses or bowls. Chill in the refrigerator for at least 2 hours, or until set.
Tips for the Best Chocolate Mousse

How do I stop the mousse from being grainy?

Make sure the chocolate cools slightly before mixing it with the egg yolks. Chocolate that is too hot can scramble the eggs and affect the texture.

Can I make this mousse lighter?

Folding gently is key. Use slow, deliberate movements and stop as soon as everything is combined to keep the mousse light and airy.

What chocolate works best?

Dark chocolate with around 70% cocoa gives the best balance of richness and sweetness. Milk chocolate will make the mousse much sweeter and softer.

Serving Suggestions
- Top with lightly whipped cream and fresh berries
- Sprinkle with grated dark chocolate for extra richness
- Serve with shortbread biscuits on the side
Storage

Room temperature

This mousse should not be stored at room temperature. Always keep it chilled.

Refrigerator

Store the mousse covered in the fridge for up to 2 days. Cover each glass with cling film to prevent it from absorbing fridge odours.

Freezing

Freezing is not recommended, as it affects the smooth texture of the mousse once thawed.

Nutrition
- Calories: 420 kcal
- Carbohydrates: 26g
- Protein: 7g
- Fat: 33g
- Saturated fat: 20g
- Sodium: 55mg
Nutrition values are estimates and may vary depending on ingredients used.

FAQs

Can I make chocolate mousse ahead of time?

Yes, this mousse is ideal for making ahead. Prepare it up to 24 hours in advance and keep it covered in the fridge until ready to serve.

Does chocolate mousse contain raw eggs?

This recipe uses raw eggs. Use fresh, high-quality eggs and keep the mousse chilled. If preferred, pasteurised eggs can be used.

Can I use milk chocolate instead of dark chocolate?

You can, but the mousse will be sweeter and softer. Dark chocolate gives a more balanced flavour and better texture.

Why did my mousse not set properly?

This usually happens if the cream or egg whites were under-whipped, or if the mixture was over-folded and lost too much air.
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James Martin Chocolate Mousse
Recipe by Milli RoseCourse: DessertCuisine: BritishDifficulty: Easy
Servings
6
glasses
Prep time
30
minutes
Cooking timeminutes
Total time
150
minutes
Calories
420
kcal
A rich and silky James Martin chocolate mousse made with dark chocolate, cream, and eggs. An elegant dessert that is simple to prepare and full of flavour.
Ingredients
200g dark chocolate, chopped
50g unsalted butter
4 large eggs, separated
50g caster sugar
300ml double cream
Directions
Melt the dark chocolate and butter gently over simmering water until smooth.
Whisk egg yolks with caster sugar until pale and thickened.
Stir the melted chocolate into the egg yolk mixture until glossy.
Whip the double cream to soft peaks.
Whisk egg whites to stiff peaks in a clean bowl.
Fold the whipped cream into the chocolate mixture, then gently fold in the egg whites.
Spoon into glasses and chill for at least 2 hours before serving.
Notes

Use good-quality dark chocolate for the best flavour.
Fold gently to keep the mousse light.
Chill thoroughly for the best texture.
January 31, 2026
James Martin Spaghetti Bolognese
This James Martin spaghetti bolognese is a rich, deeply savoury classic made with simple ingredients and slow, gentle cooking. The sauce is thick, glossy and full of flavour, coating the pasta beautifully without feeling heavy. It is an easy, reliable recipe that suits confident beginners and experienced cooks alike. From start to finish, it takes about 1 hour and 30 minutes, most of which is gentle simmering.

Ingredients

For the Bolognese sauce
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 2 garlic cloves, crushed
- 2 celery sticks, finely chopped
- 1 carrot, finely chopped
- 500g beef mince (10–15% fat)
- 2 tbsp tomato purée
- 400g tin chopped tomatoes
- 150ml beef stock
- 1 bay leaf
- 1 tsp dried oregano
- Salt and freshly ground black pepper
To serve
- 400g dried spaghetti
- Freshly grated Parmesan cheese
- Fresh basil leaves, optional
How to Make James Martin Spaghetti Bolognese
- Prepare the base: Heat the olive oil in a large, heavy-based saucepan over medium heat. Add the onion, celery and carrot and cook gently for 8 to 10 minutes until soft but not coloured, stirring regularly.
- Add the garlic: Stir in the crushed garlic and cook for 1 minute until fragrant, taking care not to let it burn.
- Brown the mince: Add the beef mince to the pan, increase the heat slightly and cook for 5 to 7 minutes, breaking it up with a wooden spoon, until evenly browned.
- Build the sauce: Stir in the tomato purée and cook for 1 minute, then add the chopped tomatoes, beef stock, bay leaf and oregano. Season well with salt and pepper.
- Simmer gently: Bring the sauce to a gentle simmer, reduce the heat to low and cook uncovered for 45 to 60 minutes, stirring occasionally, until thick and rich.
- Cook the pasta: About 10 minutes before the sauce is ready, cook the spaghetti in a large pan of well-salted boiling water according to the packet instructions. Drain well.
- Serve: Remove the bay leaf from the sauce. Spoon the bolognese over the spaghetti and finish with grated Parmesan and basil, if using.
Tips

How do I get a richer flavour?

Let the sauce simmer gently for the full hour. The longer cooking time allows the flavours to deepen and the sauce to thicken naturally.

Why should I cook the vegetables slowly?

Softening the onion, carrot and celery slowly releases their natural sweetness, giving the sauce a balanced, rounded flavour.

Can I make this sauce ahead of time?

Yes, bolognese often tastes even better the next day once the flavours have had time to develop.

Serving Suggestions
- Serve with a crisp green salad and a light vinaigrette
- Add garlic bread for a more indulgent meal
- Finish with extra Parmesan and cracked black pepper
Storage

Room temperature

Do not leave the cooked bolognese out for more than 2 hours.

Refrigerator

Store the sauce in an airtight container in the fridge for up to 3 days. Reheat gently on the hob until piping hot.

Freezing

The bolognese sauce freezes well for up to 3 months. Defrost overnight in the fridge before reheating.

Nutrition
- Calories: 520 kcal
- Carbohydrates: 55 g
- Protein: 32 g
- Fat: 20 g
- Saturated Fat: 7 g
- Sodium: 620 mg
Nutrition values are estimates and may vary depending on ingredients used.

FAQs

Can I use pork or mixed mince instead of beef?

Yes, pork or a beef and pork mix works very well and gives the sauce extra richness.

Do I need to add wine to the sauce?

No, this recipe does not require wine. The sauce is full-flavoured without it.

What pasta works best with this sauce?

Spaghetti is classic, but tagliatelle or pappardelle also pair beautifully with the rich sauce.

Can I make this in a slow cooker?

Yes, brown the mince and vegetables first, then cook on low for 6 to 8 hours.
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James Martin Spaghetti Bolognese
Recipe by Milli RoseCourse: MainCuisine: ItalianDifficulty: Easy
Servings
4
servings
Prep time
30
minutes
Cooking time
40
minutes
Calories
300
kcal
Total time
1
hour
10
minutes
A rich and comforting spaghetti bolognese with a slow-simmered beef sauce, perfect for a classic family dinner.
Ingredients
Olive oil
Onion
Garlic cloves
Celery sticks
Carrot
Beef mince
Tomato purée
Chopped tomatoes
Beef stock
Bay leaf
Dried oregano
Spaghetti
Parmesan cheese
Fresh basil
Directions
Soften the vegetables gently in olive oil.
Add garlic, then brown the mince.
Stir in tomatoes, stock and herbs.
Simmer gently until rich and thick.
Cook spaghetti and serve with sauce.
Notes

Simmer slowly for best flavour.
Freeze the sauce without pasta.
January 30, 2026
James Martin American Pancake
These James Martin American Pancakes are thick, fluffy, and beautifully golden, just as a proper American-style pancake should be. Soft in the middle with lightly crisp edges, they are perfect for soaking up syrup or topping with fresh fruit. This is an easy, reliable recipe that works well for beginners and seasoned home bakers alike. From start to finish, you can have a warm stack on the table in under 30 minutes.

Ingredients

For the pancake batter
- 135g plain flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon caster sugar
- 130ml milk
- 1 large egg
- 1 tablespoon melted butter
For cooking
- Vegetable oil or extra butter
How to Make James Martin American Pancake
- Prepare the batter: Sift the flour, baking powder, salt and sugar into a bowl. In a separate jug, whisk together the milk, egg and melted butter, then pour into the dry ingredients and whisk until just smooth.
- Heat the pan: Place a non-stick frying pan over a medium heat and add a little oil or butter. Allow it to heat until lightly sizzling but not smoking.
- Cook the pancakes: Spoon the batter into the pan to make small rounds. Cook for 2 to 3 minutes until bubbles form on the surface, then flip and cook for another 1 to 2 minutes until golden and fluffy.
- Keep warm and repeat: Transfer cooked pancakes to a warm plate and repeat with the remaining batter, adding more oil or butter as needed.
Tips

Why are my pancakes flat?

Make sure your baking powder is fresh and avoid overmixing the batter, as this knocks out the air needed for a good rise.

How do I stop pancakes burning?

Cook over a medium heat rather than high. This allows the pancakes to cook through evenly without colouring too quickly.

Can I make the batter ahead?

The batter is best used straight away, but it can sit for up to 30 minutes if needed. Stir gently before cooking.

Serving Suggestions
- Maple syrup and a knob of butter
- Fresh berries and Greek yoghurt
- Streaky bacon and honey
- Banana slices and chocolate spread
Storage

Room temperature

Pancakes are best eaten fresh, but can be kept covered at room temperature for up to 4 hours.

Refrigerator

Store cooled pancakes in an airtight container in the fridge for up to 2 days. Reheat gently in a pan or microwave.

Freezing

Freeze pancakes in a single layer, then transfer to a freezer bag. They keep well for up to 2 months.

Nutrition
- Calories: 220 kcal
- Carbohydrates: 28g
- Protein: 7g
- Fat: 9g
- Saturated fat: 4g
- Sodium: 320mg
Nutrition values are estimates and may vary depending on ingredients used.

FAQs
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James Martin American Pancake
Recipe by Milli RoseCourse: BreakfastCuisine: AmericanDifficulty: Easy
Servings
8
pancakes
Prep time
10
minutes
Cooking time
15
minutes
Total time
25
minutes
Calories
220
kcal
25
minutes
Thick and fluffy American-style pancakes inspired by James Martin, perfect for breakfast or brunch and ready in minutes.
Ingredients
135g plain flour
1 tsp baking powder
1/2 tsp salt
1 tbsp caster sugar
130ml milk
1 large egg
1 tbsp melted butter, plus extra for frying
Vegetable oil, for cooking
Directions
Whisk the flour, baking powder, salt and sugar together in a large bowl.
In a jug, whisk the milk, egg and melted butter until combined.
Pour the wet mixture into the dry ingredients and whisk until smooth and thick.
Heat a little oil and butter in a non-stick frying pan over a medium heat.
Spoon the batter into the pan to form pancakes and cook for 2–3 minutes until bubbles appear.
Flip carefully and cook for a further 1–2 minutes until golden and cooked through.
Repeat with the remaining batter, keeping cooked pancakes warm.
Notes

Do not overmix the batter or the pancakes will be dense.
Cook on a medium heat to ensure the centres cook through.
Serve immediately for the best texture.
January 30, 2026
James Martin Lemon Drizzle Cake
This James Martin Lemon Drizzle Cake is a light, buttery sponge soaked with a sharp lemon syrup and finished with a crisp, sweet glaze. The texture stays soft and moist while the topping adds a refreshing citrus bite in every slice. It is an easy, reliable bake that suits beginners and experienced bakers alike. From start to finish, the cake takes about an hour, making it perfect for afternoon tea or a simple weekend treat.

Ingredients

For the Cake
- 225g unsalted butter, softened
- 225g caster sugar
- 4 large eggs
- 225g self-raising flour
- 1 tsp baking powder
- 2 tbsp milk
- Finely grated zest of 2 lemons
- Butter and baking parchment for lining the tin
For the Lemon Drizzle Syrup
- Juice of 2 lemons
- 85g caster sugar
For the Lemon Glaze Topping
- 120g icing sugar
- 2 to 3 tbsp fresh lemon juice
How to Make James Martin Lemon Drizzle Cake
- Prepare the oven: Preheat the oven to 180°C or 160°C fan. Grease and line a 2lb loaf tin or an 8-inch square tin and place the shelf in the middle of the oven for even baking.
- Mix the cake batter: Beat butter and caster sugar together until pale and fluffy. Add the eggs one at a time, mixing well after each addition. Fold in the flour and baking powder, then stir in milk and lemon zest until smooth.
- Bake the cake: Spoon the mixture into the prepared tin and level the surface. Bake for 40 to 45 minutes, or until golden and a skewer inserted in the centre comes out clean.
- Prepare the syrup: Mix lemon juice with caster sugar while the cake bakes. Stir until the sugar begins to dissolve.
- Drizzle and cool: When the cake comes out of the oven, prick the surface all over with a skewer. Slowly spoon the lemon syrup over while the cake is still warm. Leave it to cool completely in the tin.
- Add the glaze topping: Mix icing sugar with lemon juice to form a thick but pourable glaze. Spread or drizzle over the cooled cake and allow it to set before slicing.
Tips for the Best Lemon Drizzle Cake

Why did my cake sink in the middle?

This often happens if the oven door is opened too early or the batter was overmixed. Keep the oven closed until the cake is nearly done.

How do I keep the cake moist?

Pour the lemon syrup onto the cake while it is still warm so it soaks in fully.

Can I make the flavour stronger?

Add extra lemon zest or replace part of the glaze liquid with concentrated lemon juice.

Why is my glaze too runny?

Add more icing sugar gradually until the glaze thickens and sits nicely on top.

Serving Suggestions
- Serve with hot tea or coffee.
- Add whipped cream or crème fraîche on the side.
- Top slices with fresh berries for a light dessert.
- Warm slightly and serve with vanilla ice cream.
Storage

Room Temperature

Store in an airtight container for up to 3 days. Keep it in a cool spot away from direct sunlight.

Refrigerator

The cake keeps well in the fridge for up to 5 days. Bring slices back to room temperature before serving for the best texture.

Freezing

Freeze the cake without glaze for up to 3 months. Wrap tightly and thaw overnight before adding fresh glaze.

Nutrition
- Calories: 360 kcal
- Carbohydrates: 48 g
- Protein: 5 g
- Fat: 17 g
- Saturated Fat: 10 g
- Sodium: 180 mg
Nutrition values are estimates and may vary depending on ingredient brands and portion sizes.

FAQs

Can I bake this cake in a round tin instead?

Yes, an 8-inch round tin works well. Baking time may vary slightly so check with a skewer.

Why is my drizzle not soaking into the cake?

Make sure the cake is still warm and poke enough holes so the syrup can soak through properly.

Can I make this cake ahead of time?

Yes, the flavour improves after a day, making it perfect to bake in advance.

Can I use bottled lemon juice?

Fresh lemon juice is best for flavour, but bottled juice works if needed.