James Martin Recipes

Author: Rose Melton

James Martin Madeira Cake
This James Martin Madeira Cake is a classic British bake with a fine, close crumb and a light lemon flavour that feels both comforting and elegant. It is firm enough to slice neatly, yet soft and buttery with every bite. The recipe is straightforward and ideal for beginners, with no fancy techniques required. From start to finish, it takes around 75 minutes, making it perfect for an easy afternoon bake.

Ingredients

For the cake
- 225g unsalted butter, softened
- 225g caster sugar
- 4 large eggs, at room temperature
- 275g plain flour
- 2 tsp baking powder
- Finely grated zest of 1 lemon
- 2 tbsp milk
For the topping
- 1 tbsp granulated sugar, for sprinkling
- Thin slices of lemon, optional
How to Make James Martin Madeira Cake
- Prepare the oven: Preheat the oven to 170°C or 150°C fan. Grease and line a 900g loaf tin with baking parchment, making sure the sides are well covered.
- Mix the butter and sugar: In a large bowl, beat the softened butter and caster sugar together until pale, light, and creamy. This should take about 3 to 4 minutes.
- Add the eggs: Beat in the eggs one at a time, adding a spoonful of the flour with each egg to prevent curdling. Mix until smooth.
- Fold in the dry ingredients: Sift the flour and baking powder together, then gently fold into the mixture along with the lemon zest.
- Adjust the consistency: Stir in the milk to create a smooth, dropping consistency. The batter should fall easily from the spoon.
- Fill the tin: Spoon the mixture into the prepared loaf tin and level the top. Arrange lemon slices on top if using, then sprinkle with granulated sugar.
- Bake the cake: Bake for 55 to 60 minutes until golden and well risen. A skewer inserted into the centre should come out clean.
- Cool: Leave the cake to cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely before slicing.
Tips for the Best Madeira Cake

Why did my cake crack on top?

A small crack is normal and traditional for Madeira cake. Baking at a lower temperature helps control excessive cracking.

How do I keep the texture light?

Make sure the butter is fully softened and beat it well with the sugar to incorporate air before adding the eggs.

Can I make it less sweet?

You can reduce the caster sugar by up to 25g without affecting the structure of the cake.

Serving Suggestions
- Serve with a cup of tea or coffee
- Enjoy plain or with a little butter
- Pair with fresh berries for a light dessert
Storage

Room temperature

Store in an airtight container for up to 4 days. Keep it in a cool, dry place.

Refrigerator

Not recommended, as refrigeration can dry out the cake.

Freezing

Wrap the cake tightly in cling film and freeze for up to 3 months. Defrost at room temperature before serving.

Nutrition
- Calories: 390 kcal
- Carbohydrates: 45g
- Protein: 6g
- Fat: 20g
- Saturated fat: 12g
- Sodium: 180mg
Nutrition values are estimates and may vary depending on ingredients used.

FAQs

Can I bake this as a loaf instead?

Yes, this recipe is designed for a loaf tin and works perfectly in a standard 900g loaf tin.

What size tin works best?

A standard 900g loaf tin gives the best shape and even baking.

Can I add almond flavouring?

Yes, a few drops of almond extract can be added, but lemon is the traditional choice.

Is this cake suitable for children?

Yes, it is lightly flavoured and not overly sweet, making it suitable for all ages.
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James Martin Madeira Cake
Recipe by Milli RoseCourse: DessertCuisine: BritishDifficulty: Easy
Servings
4
servings
Prep time
30
minutes
Cooking time
40
minutes
Calories
300
kcal
Total time
1
hour
10
minutes
A classic James Martin Madeira Cake with a fine crumb, buttery texture, and gentle lemon flavour. Perfect for slicing and serving with tea.
Ingredients
225g unsalted butter, softened
225g caster sugar
4 large eggs
275g plain flour
2 tsp baking powder
Zest of 1 lemon
2 tbsp milk
Granulated sugar, for topping
Lemon slices, optional
Directions
Preheat the oven to 170°C or 150°C fan. Grease and line a 900g loaf tin.
Cream the butter and caster sugar until pale and fluffy.
Beat in the eggs one at a time, adding a little flour with each.
Fold in the remaining flour, baking powder, and lemon zest.
Stir in the milk to achieve a smooth consistency.
Spoon into the tin, level the top, and sprinkle with sugar.
Bake for 55 to 60 minutes until golden and cooked through.
Cool briefly in the tin, then turn out onto a wire rack.
Notes

Use room temperature eggs for best results.
A slow bake ensures a fine crumb.
Wrap well before freezing.
January 26, 2026
James Martin Fisherman’s Pie
This James Martin Fisherman’s Pie is a comforting British classic made with tender chunks of fish, prawns, and a creamy parsley sauce, finished with fluffy mashed potatoes. The texture is rich and smooth underneath, with a lightly golden topping that turns crisp in the oven. It is straightforward to make, even for beginners, and feels special enough for a family Sunday supper. From start to finish, it takes about 1 hour.

Ingredients

For the fish filling
- 400g white fish fillets, such as cod or haddock, skinless and boneless
- 200g smoked haddock fillet
- 150g raw king prawns, peeled and deveined
- 600ml full-fat milk
- 1 small onion, peeled and halved
- 1 bay leaf
For the sauce
- 50g unsalted butter
- 50g plain flour
- 2 tbsp double cream
- 2 tbsp fresh parsley, finely chopped
- 1 tbsp lemon juice
- Salt and freshly ground black pepper
For the mash topping
- 900g floury potatoes, peeled and cut into chunks
- 50g unsalted butter
- 4 tbsp milk
- Salt and white pepper, to taste
How to Make James Martin Fisherman’s Pie
- Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle of the oven so the pie cooks evenly and the topping colours nicely.
- Poach the fish: Put the white fish, smoked haddock, milk, onion, and bay leaf into a wide saucepan. Bring gently to a simmer, then cook for 4 to 5 minutes until the fish is just cooked. Lift the fish out with a slotted spoon and set aside. Strain and reserve the milk.
- Cook the potatoes: Boil the potatoes in well-salted water for 15 to 18 minutes until completely tender. Drain well, then mash with the butter and milk until smooth. Season and set aside.
- Make the sauce: Melt the butter in a saucepan over medium heat. Stir in the flour and cook for 1 minute. Gradually whisk in the reserved poaching milk until smooth and thick. Add the cream, parsley, lemon juice, and seasoning.
- Assemble the filling: Flake the cooked fish into large pieces and place in a baking dish with the prawns. Pour over the hot sauce and gently mix.
- Top and bake: Spoon the mash over the fish mixture and spread evenly. Roughen the surface with a fork. Bake for 25 to 30 minutes until bubbling and lightly golden.
Tips

How do I stop the sauce from going lumpy?

Add the milk gradually and whisk constantly. Warm milk also helps create a smoother sauce.

Can I use frozen fish?

Yes, fully defrost the fish first and pat it dry to avoid excess liquid in the pie.

How do I get a crisp topping?

Roughen the mash with a fork and finish under the grill for 2 to 3 minutes if needed.

Serving Suggestions
- Steamed green beans or peas
- Buttered spinach
- A simple green salad with lemon dressing
Storage

Room temperature

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

Refrigerator

Store covered in the fridge for up to 2 days. Reheat thoroughly before serving.

Freezing

Freeze the assembled but unbaked pie for up to 3 months. Defrost overnight in the fridge before baking.

Nutrition
- Calories: 520 kcal
- Carbohydrates: 42g
- Protein: 38g
- Fat: 24g
- Saturated Fat: 14g
- Sodium: 620mg
Nutrition values are estimates and may vary depending on ingredients used.

FAQs

Can I make fisherman’s pie in advance?

Yes, assemble the pie up to a day ahead, cover, and refrigerate. Bake when ready to serve.

What fish works best for fisherman’s pie?

A mix of white fish like cod or haddock with smoked fish gives the best flavour.

Can I leave out the prawns?

Yes, simply increase the amount of white fish to keep the filling generous.

Is fisherman’s pie suitable for children?

Yes, it is mild, creamy, and filling, making it ideal for the whole family.
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James Martin Fisherman’s Pie
Recipe by James MartinCourse: MainCuisine: BritishDifficulty: Easy
Servings
4
servings
Prep time
30
minutes
Cooking time
40
minutes
Calories
300
kcal
Total time
1
hour
10
minutes
A classic British fisherman’s pie made with mixed fish, prawns, creamy parsley sauce, and fluffy mashed potatoes.
Ingredients
400g white fish fillets
200g smoked haddock
150g raw king prawns
600ml full-fat milk
1 small onion
1 bay leaf
50g unsalted butter
50g plain flour
2 tbsp double cream
2 tbsp fresh parsley
900g floury potatoes
Butter and milk for mash
Directions
Preheat the oven to 200°C or 180°C fan.
Poach the fish in milk with onion and bay leaf, then set aside.
Boil and mash the potatoes until smooth.
Make a creamy sauce using butter, flour, and reserved milk.
Combine fish, prawns, and sauce in a baking dish.
Top with mash and bake until golden.
Notes

Use a mix of smoked and unsmoked fish for best flavour.
Do not overcook the fish during poaching.
Pie can be frozen before baking.
January 24, 2026
James Martin Lemon Posset
This James Martin Lemon Posset is a classic British dessert that proves simple ingredients can create something truly special. It has a silky, creamy texture with a bright, sharp lemon flavour that cuts through the richness beautifully. The recipe is very easy and ideal for beginners, with no baking required. From start to finish, it takes about 15 minutes plus chilling time.

Ingredients

For the lemon posset
- 600ml double cream
- 150g caster sugar
- 2 large unwaxed lemons, finely grated zest and juice
For serving (optional)
- Fresh berries
- Shortbread biscuits
- Extra lemon zest
How to Make James Martin Lemon Posset
- Prepare the cream: Pour the double cream into a medium saucepan and add the caster sugar. Place over medium heat and stir gently until the sugar has fully dissolved.
- Bring to the boil: Increase the heat and bring the cream to a rolling boil. Let it boil for 3 minutes, stirring occasionally to prevent sticking.
- Add lemon: Remove the pan from the heat. Stir in the lemon zest and freshly squeezed lemon juice. Mix well until fully combined.
- Pour and chill: Carefully pour the mixture into serving glasses or ramekins. Allow to cool slightly, then transfer to the refrigerator.
- Set the posset: Chill for at least 4 hours, or overnight, until fully set with a softly firm texture.
Tips for Perfect Lemon Posset

Why did my posset not set properly?

The cream must boil for a full 3 minutes. This activates the acid in the lemon juice, which thickens and sets the cream.

Can I make this less sharp?

Yes, reduce the lemon juice slightly or add an extra tablespoon of sugar for a softer citrus flavour.

How do I avoid a grainy texture?

Stir gently and avoid overboiling. Use full-fat double cream for the smoothest result.

Serving Suggestions
- Serve with buttery shortbread biscuits.
- Top with fresh raspberries or blueberries.
- Finish with a light sprinkle of lemon zest.
Storage

Room temperature

Lemon posset should not be kept at room temperature for extended periods.

Refrigerator

Store covered in the fridge for up to 3 days. Keep chilled until ready to serve.

Freezing

Freezing is not recommended, as it can affect the smooth texture once thawed.

Nutrition
- Calories: 420 kcal
- Carbohydrates: 26g
- Protein: 2g
- Fat: 38g
- Saturated Fat: 24g
- Sodium: 40mg
Nutrition values are estimates and may vary depending on ingredients used.

FAQs

Can I make lemon posset in advance?

Yes, lemon posset is ideal for making ahead. Prepare it up to two days in advance and keep it chilled until serving.

Can I use bottled lemon juice?

Fresh lemon juice is best for flavour and setting. Bottled juice may affect the taste and texture.

How long does lemon posset take to set?

It usually sets within 4 hours in the fridge, but overnight chilling gives the best texture.

Can I flavour this with other citrus fruits?

Yes, lime or orange can be used, but lemon gives the most reliable setting due to its acidity.
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James Martin Lemon Posset
Recipe by Milli RoseCourse: DessertCuisine: BritishDifficulty: Easy
Servings
4
servings
Prep time
30
minutes
Cooking time
40
minutes
Calories
300
kcal
Total time
1
hour
10
minutes
A smooth and creamy James Martin Lemon Posset with fresh lemon flavour. A classic no-bake British dessert that is simple, elegant, and quick to prepare.
Ingredients
600ml double cream
150g caster sugar
2 unwaxed lemons, zest and juice
Directions
Heat cream and sugar gently until dissolved.
Bring to a rolling boil and boil for 3 minutes.
Remove from heat and stir in lemon zest and juice.
Pour into serving glasses and cool slightly.
Chill in the fridge for at least 4 hours until set.
Notes

Always use full-fat double cream for proper setting.
Fresh lemon juice gives the best flavour and texture.
Chill overnight for the smoothest finish.
January 24, 2026
James Martin Butter Chicken
This James Martin butter chicken is a rich, comforting curry with tender chicken cooked in a silky tomato and butter sauce. The texture is smooth and luxurious, with gentle warmth from spices and a mellow creaminess that coats every bite. It is an easy to moderate recipe, suitable for confident beginners who want a restaurant style result at home. From start to finish, it takes around 50 minutes.

Ingredients

For the chicken marinade
- 600g chicken breast, cut into bite sized pieces
- 150g full fat natural yogurt
- 2 garlic cloves, finely grated
- 2 cm piece fresh ginger, finely grated
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp mild chilli powder
- 1 tsp salt
For the butter chicken sauce
- 40g unsalted butter
- 1 tbsp vegetable oil
- 1 large onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 tsp ground coriander
- 1 tsp garam masala
- 400g chopped tomatoes
- 2 tbsp tomato purée
- 150ml double cream
- 1 tsp sugar
- Salt to taste
To serve
- Fresh coriander, chopped
- Steamed basmati rice or naan bread
How to Make James Martin Butter Chicken
- Prepare the marinade: In a large bowl, mix the yogurt, garlic, ginger, turmeric, cumin, chilli powder, and salt. Add the chicken pieces and stir until well coated. Cover and leave to marinate for at least 20 minutes.
- Cook the chicken: Heat a frying pan over medium heat with a little oil. Add the marinated chicken and cook for 5 to 6 minutes until lightly golden and just cooked through. Remove from the pan and set aside.
- Start the sauce: In the same pan, melt the butter with the vegetable oil. Add the chopped onion and cook gently for 8 to 10 minutes until soft and pale.
- Add spices: Stir in the garlic, ground coriander, and garam masala. Cook for 1 minute until fragrant.
- Build the sauce: Add the chopped tomatoes, tomato purée, and sugar. Simmer for 10 minutes, stirring occasionally, until thickened.
- Finish with cream: Pour in the double cream and return the chicken to the pan. Simmer gently for 5 minutes until the chicken is tender and the sauce is smooth.
- Season and serve: Taste and adjust seasoning with salt. Sprinkle with fresh coriander and serve hot with rice or naan.
Tips

How do I keep the chicken tender?

Do not overcook the chicken in the first stage. It will finish cooking gently in the sauce, which keeps it soft and juicy.

Can I make the sauce smoother?

For an extra smooth texture, blend the sauce before adding the cream and chicken, then return it to the pan.

How spicy is this recipe?

This version is mild. You can increase the chilli powder slightly if you prefer more heat.

Serving Suggestions
- Serve with fluffy basmati rice
- Pair with warm naan or chapati
- Add a simple cucumber raita on the side
Storage

Room temperature

Do not leave butter chicken out for more than 2 hours once cooked.

Refrigerator

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

Freezing

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

Nutrition
- Calories: 520 kcal
- Carbohydrates: 12 g
- Protein: 38 g
- Fat: 36 g
- Saturated fat: 20 g
- Sodium: 680 mg
Nutrition values are estimates and may vary depending on ingredients used.

FAQs

Can I use chicken thighs instead of breast?

Yes, chicken thighs work very well and stay extra juicy. Increase the simmering time slightly to ensure they are fully cooked.

Is butter chicken very spicy?

This recipe is mild and creamy. You can adjust the heat by adding more or less chilli powder.

Can I make butter chicken ahead of time?

Yes, it tastes even better the next day. Cool completely, then store in the fridge and reheat gently.

What can I use instead of double cream?

You can use single cream or coconut cream, but the sauce will be slightly lighter in texture.
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James Martin Butter Chicken
Recipe by Milli RoseCourse: MainCuisine: IndianDifficulty: Easy
Servings
4
servings
Prep time
30
minutes
Cooking time
40
minutes
Calories
300
kcal
Total time
1
hour
10
minutes
A rich and creamy James Martin style butter chicken with tender chicken pieces simmered in a smooth tomato and butter sauce.
Ingredients
600g chicken breast, diced
150g natural yogurt
2 garlic cloves, grated
Fresh ginger, grated
Spices and seasoning
40g unsalted butter
1 onion, chopped
400g chopped tomatoes
150ml double cream
Directions
Marinate the chicken with yogurt, garlic, ginger, spices, and salt.
Cook the chicken until lightly golden, then set aside.
Soften onions in butter and oil, then add spices.
Add tomatoes and simmer until thick.
Stir in cream and chicken, then cook gently.
Notes

Do not boil after adding cream.
Adjust spice to taste.
Freezes well for up to 3 months.
January 23, 2026
James Martin Chocolate Fudge Cake
This James Martin chocolate fudge cake is a rich, deeply chocolatey bake with a soft sponge and a smooth, indulgent fudge icing. It is a classic British chocolate cake that feels special without being complicated, making it ideal for confident beginners and experienced home bakers alike. The texture is moist and tender, with a bold cocoa flavour balanced by creamy sweetness. From start to finish, this cake takes around 1 hour and 30 minutes including cooling and assembling.

Ingredients

For the chocolate sponge
- 200g unsalted butter, softened
- 200g caster sugar
- 4 large eggs
- 180g self-raising flour
- 40g cocoa powder
- 1 tsp baking powder
- 2 tbsp milk
For the chocolate fudge icing
- 200g dark chocolate, chopped
- 150ml double cream
- 50g unsalted butter
- 2 tbsp golden syrup
How to Make James Martin Chocolate Fudge Cake
- Prepare the oven: Preheat the oven to 180°C or 160°C fan. Grease and line two 20cm round cake tins and place them on the middle shelf.
- Mix the base: Cream the butter and caster sugar together until pale and fluffy. This helps create a light sponge.
- Add the eggs: Beat in the eggs one at a time, mixing well after each addition to keep the mixture smooth.
- Fold in dry ingredients: Sift in the flour, cocoa powder and baking powder. Fold gently until just combined, then stir in the milk.
- Bake: Divide the mixture evenly between the tins and bake for 30 to 35 minutes until risen and cooked through.
- Cool: Leave the cakes in the tins for 10 minutes, then turn out onto a wire rack to cool completely.
- Make the icing: Melt the chocolate, cream, butter and golden syrup gently until smooth and glossy.
- Assemble: Sandwich the cakes with half the icing, then spread the remaining icing over the top.
Tips

Why did my cake turn out dry?

Overbaking is the most common cause. Check the cake a few minutes early and remove it as soon as a skewer comes out clean.

How do I get a smooth fudge icing?

Use low heat and stir gently until fully melted. Let it cool slightly before spreading for the best texture.

Can I make this cake ahead of time?

Yes, the sponge layers can be baked a day ahead and wrapped well. Ice the cake on the day of serving for the best finish.

Serving Suggestions
- Serve with fresh berries for contrast
- Add a dollop of lightly whipped cream
- Enjoy with a cup of strong tea or coffee
Storage

Room temperature

Store the cake in an airtight container for up to 2 days, away from direct heat.

Refrigerator

Keep refrigerated for up to 4 days. Bring to room temperature before serving for the best texture.

Freezing

The uniced sponge layers freeze well for up to 3 months. Wrap tightly and defrost fully before icing.

Nutrition
- Calories: 460 kcal
- Carbohydrates: 48g
- Protein: 6g
- Fat: 28g
- Saturated fat: 17g
- Sodium: 180mg
Nutrition values are estimates and may vary based on ingredients used.

FAQs

Can I bake this as a loaf instead?

Yes, divide the mixture between two loaf tins and increase the baking time slightly. Check for doneness with a skewer.

What size tray bake tin works best?

A tin around 23 x 30cm gives the ideal depth and even baking.

Can I use wholemeal flour?

You can replace half the flour with wholemeal, but the cake will be slightly denser.

Is this cake suitable for children?

Yes, it is mildly rich rather than bitter, making it suitable for all ages.
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James Martin Chocolate Fudge Cake
Recipe by Ibrahim KhanCourse: DessertCuisine: BritishDifficulty: Medium
Servings
12
slices
Prep time
30
minutes
Cooking time
35
minutes
Total time
90
minutes
Calories
460
kcal
1
hour
5
minutes
A rich and indulgent James Martin chocolate fudge cake with moist chocolate sponge and smooth chocolate fudge icing. A classic British chocolate cake perfect for celebrations or afternoon tea.
Ingredients
200g unsalted butter, softened
200g caster sugar
4 large eggs
180g self-raising flour
40g cocoa powder
1 tsp baking powder
2 tbsp milk
200g dark chocolate, chopped
150ml double cream
50g unsalted butter
2 tbsp golden syrup
Icing sugar, for dusting
Butter, for greasing tins
Baking parchment
Directions
Preheat the oven to 180°C or 160°C fan. Grease and line two 20cm round cake tins.
Cream the softened butter and caster sugar together until pale and fluffy.
Beat in the eggs one at a time, mixing well after each addition.
Sift in the flour, cocoa powder and baking powder, then fold gently until combined.
Stir in the milk to create a smooth, dropping consistency.
Divide the mixture evenly between the tins and level the tops.
Bake for 30 to 35 minutes until risen and a skewer inserted comes out clean.
Leave to cool in the tins for 10 minutes, then turn out onto a wire rack to cool completely.
Melt the dark chocolate, double cream, butter and golden syrup gently until smooth.
Sandwich the cakes together with half of the icing, then spread the rest over the top.
Notes

Use good quality dark chocolate for the best flavour.
Allow the cakes to cool fully before icing to avoid melting.
The cake tastes even better the next day as the flavours deepen.
January 23, 2026
James Martin Creamed Leeks
This James Martin creamed leeks recipe is a simple yet elegant side dish that brings out the natural sweetness of leeks in a rich, silky sauce. Soft, buttery leeks are gently cooked and finished with cream for a smooth, comforting texture. It is an easy recipe, suitable for beginners, and comes together quickly with very little preparation. From start to finish, it takes around 30 minutes.

Ingredients

For the Creamed Leeks
- 4 large leeks
- 30g unsalted butter
- 1 tbsp olive oil
- 150ml double cream
- 1 tsp Dijon mustard
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 tbsp chopped fresh parsley (optional)
How to Make James Martin Creamed Leeks
- Prepare the leeks: Trim the roots and dark green tops from the leeks. Slice them lengthways, then cut into 1cm pieces. Wash thoroughly in cold water to remove any grit and drain well.
- Cook the leeks: Heat the butter and olive oil in a large frying pan over medium heat. Add the leeks and season lightly with salt. Cook gently for 8 to 10 minutes, stirring often, until soft but not coloured.
- Add the cream: Pour in the double cream and stir in the Dijon mustard. Reduce the heat and simmer gently for 5 to 7 minutes until the sauce thickens and coats the leeks.
- Season and finish: Taste and adjust the seasoning with salt and freshly ground black pepper. Stir through chopped parsley if using.
- Serve: Spoon into a warm serving dish and serve immediately as a side.
Tips

How do I stop the leeks from going watery?

Make sure the leeks are well drained after washing and cook them gently until any excess moisture evaporates before adding the cream.

Can I make this richer?

You can add a small handful of grated Parmesan or a knob of extra butter at the end for a deeper flavour.

What if the sauce is too thick?

Simply loosen it with a splash of milk or a little vegetable stock until it reaches your preferred consistency.

Serving Suggestions
- Serve alongside roast chicken or beef
- Pair with grilled fish or salmon
- Spoon over baked potatoes
- Enjoy as a vegetarian side with nut roast
Storage

Room Temperature

This dish should not be left at room temperature for more than 2 hours.

Refrigerator

Store in an airtight container in the fridge for up to 2 days. Reheat gently on the hob or in the microwave.

Freezing

Freezing is not recommended as the cream sauce can split when thawed.

Nutrition
- Calories: 210 kcal
- Carbohydrates: 8g
- Protein: 2g
- Fat: 19g
- Saturated Fat: 11g
- Sodium: 120mg
Nutrition values are estimates and may vary depending on ingredients used.

FAQs

Can I bake this as a loaf instead?

This recipe is not suitable for baking as it is a stovetop vegetable side dish.

Can I make creamed leeks in advance?

Yes, you can make them a day ahead and reheat gently before serving.

Can I use single cream instead of double cream?

Yes, but the sauce will be thinner. Simmer it a little longer to help it thicken.

Are creamed leeks suitable for children?

Yes, the flavour is mild and creamy, making it suitable for all ages.
Print

James Martin Creamed Leeks
Recipe by Milli RoseCourse: Side DishCuisine: BritishDifficulty: Easy
Servings
4
servings
Prep time
30
minutes
Cooking time
40
minutes
Calories
300
kcal
Total time
1
hour
10
minutes
Soft, buttery leeks cooked gently and finished with cream for a rich and comforting side dish.
Ingredients
4 large leeks
30g unsalted butter
1 tbsp olive oil
150ml double cream
1 tsp Dijon mustard
Salt, to taste
Black pepper, to taste
Fresh parsley, chopped (optional)
Directions
Trim, slice and wash the leeks thoroughly.
Melt butter and oil in a pan and cook leeks gently until soft.
Add cream and Dijon mustard, then simmer until thickened.
Season to taste and finish with parsley if using.
Notes

Cook leeks gently to avoid browning.
Do not boil the cream vigorously.
Best served fresh.
January 22, 2026
James Martin Buttermilk Scones
These James Martin buttermilk scones are soft, tall, and beautifully light with a gentle tang from the buttermilk. They have a tender crumb, a golden crust, and that classic bakery-style rise that makes them perfect for splitting and filling. This is an easy, reliable bake suitable for beginners, yet satisfying for experienced home bakers. From start to finish, they are ready in about 30 minutes.

Ingredients

For the scones
- 450g self-raising flour, plus extra for dusting
- 1 tsp baking powder
- ½ tsp fine salt
- 75g unsalted butter, cold and diced
- 50g caster sugar
- 250ml buttermilk, plus extra for glazing
How to Make James Martin Buttermilk Scones
- Prepare the oven: Preheat the oven to 200°C or 180°C fan. Line a large baking tray with baking parchment and place it in the middle of the oven for even baking.
- Mix the dry ingredients: Sift the flour, baking powder, and salt into a large bowl. Stir in the caster sugar until evenly combined.
- Rub in the butter: Add the cold butter and rub it in using your fingertips until the mixture resembles fine breadcrumbs. Work quickly to keep the butter cold.
- Add the buttermilk: Pour in most of the buttermilk and mix gently with a round-bladed knife until the dough just comes together. Add a splash more if needed.
- Shape the dough: Turn the dough out onto a lightly floured surface. Pat it out gently to about 2.5cm thick, taking care not to overwork it.
- Cut the scones: Using a floured 5cm cutter, press straight down to cut out scones. Place them close together on the tray for a better rise.
- Glaze and bake: Brush the tops lightly with buttermilk. Bake for 12 to 15 minutes until well risen and golden.
- Cool slightly: Transfer to a wire rack and allow to cool for 5 minutes before serving warm.
Tips for Perfect Buttermilk Scones

Why didn’t my scones rise well?

Make sure the oven is fully preheated and avoid twisting the cutter when cutting the dough, as this can seal the edges.

Can I make the dough softer?

Yes, a slightly sticky dough gives lighter scones. Avoid adding too much flour when shaping.

How do I keep scones light?

Handle the dough as little as possible and keep all ingredients cold, especially the butter.

Serving Suggestions
- Serve warm with clotted cream and strawberry jam
- Enjoy with butter and honey
- Pair with afternoon tea or fresh coffee
Storage

Room temperature

Keep in an airtight container for up to 2 days. Best enjoyed on the day of baking.

Refrigerator

Not recommended, as refrigeration can dry the scones.

Freezing

Freeze once completely cooled for up to 3 months. Defrost at room temperature and reheat briefly.

Nutrition
- Calories: 240 kcal
- Carbohydrates: 38g
- Protein: 6g
- Fat: 7g
- Saturated fat: 4g
- Sodium: 280mg
Nutrition values are estimates and may vary.

FAQs

Can I bake this as a loaf instead?

Yes, shape the dough into a round and bake as a single large scone, increasing the baking time slightly.

What size cutter works best for scones?

A 5cm straight-sided cutter gives classic, tall scones with even baking.

Can I use milk instead of buttermilk?

You can, but the texture will be slightly less tender. Add a squeeze of lemon to milk as a substitute.

Are these scones suitable for children?

Yes, they are lightly sweet and soft, making them perfect for all ages.
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James Martin Buttermilk Scones
Recipe by Milli RoseCourse: BakingCuisine: BritishDifficulty: Easy
Servings
4
servings
Prep time
30
minutes
Cooking time
40
minutes
Calories
300
kcal
Total time
1
hour
10
minutes
Soft, tall buttermilk scones with a light crumb and classic golden finish. Perfect served warm with jam and cream.
Ingredients
450g self-raising flour
1 tsp baking powder
75g unsalted butter, cold
50g caster sugar
250ml buttermilk
½ tsp salt
Directions
Preheat oven to 200°C (180°C fan) and line a baking tray.
Mix flour, baking powder, salt, and sugar in a bowl.
Rub in butter until breadcrumb texture forms.
Add buttermilk and gently form a soft dough.
Cut out scones and place on tray.
Bake for 12–15 minutes until risen and golden.
Cool slightly and serve warm.
Notes

Do not overwork the dough.
Use a straight cutter for best rise.
Scones freeze well once cooled.
January 22, 2026
James Martin Parsnip Soup
This comforting parsnip soup is smooth, gently spiced, and full of natural sweetness from roasted parsnips. Inspired by classic British cooking, it is simple to prepare yet tastes wonderfully luxurious. The texture is velvety without being heavy, making it perfect for lunch or a light supper. It is an easy recipe, ideal for beginners, and can be ready in just under an hour from start to finish.

Ingredients

For the soup
- 600g parsnips, peeled and chopped
- 1 medium onion, finely sliced
- 2 cloves garlic, crushed
- 30g unsalted butter
- 1 tbsp olive oil
- 1 litre vegetable stock
- 150ml double cream
- Salt and freshly ground black pepper, to taste
To finish
- A little extra double cream, for swirling
- Freshly ground black pepper
- Chopped chives or parsley, optional
How to Make James Martin Parsnip Soup
- Prepare the vegetables: Peel the parsnips and cut them into even chunks so they cook at the same rate. Slice the onion finely and set everything aside ready to use.
- Soften the onion: Melt the butter with the olive oil in a large saucepan over a medium heat. Add the onion and cook gently for 8 to 10 minutes, stirring occasionally, until soft and translucent but not coloured.
- Add parsnips and garlic: Stir in the garlic and chopped parsnips, then cook for 2 minutes to release their flavour. Season lightly with salt and pepper.
- Simmer the soup: Pour in the vegetable stock and bring to a gentle boil. Reduce the heat, cover, and simmer for about 20 minutes, or until the parsnips are completely tender.
- Blend until smooth: Remove the pan from the heat and blend the soup using a stick blender until smooth and creamy. Alternatively, blend in batches using a jug blender.
- Finish with cream: Stir in the double cream and gently reheat the soup. Taste and adjust the seasoning if needed before serving.
Tips for the Best Parsnip Soup

How do I avoid a bland soup?

Season lightly at each stage of cooking rather than all at once. A pinch of salt while softening the onions makes a noticeable difference.

Can I make the soup thicker?

For a thicker texture, reduce the stock by 100 to 150ml. You can always add a splash more later if needed.

What if the soup tastes too sweet?

A little extra black pepper or a squeeze of lemon juice will balance the sweetness of the parsnips beautifully.

Serving Suggestions
- Serve with warm crusty bread or buttered rolls.
- Add a swirl of cream and cracked black pepper on top.
- Pair with a simple cheese toastie for a hearty lunch.
Storage

Room temperature

Allow the soup to cool completely, then do not leave it out for more than 2 hours.

Refrigerator

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

Freezing

This soup freezes well. Cool completely, freeze in portions for up to 3 months, and defrost overnight in the fridge before reheating.

Nutrition
- Calories: 260 kcal
- Carbohydrates: 18g
- Protein: 4g
- Fat: 20g
- Saturated fat: 12g
- Sodium: 520mg
Nutrition values are estimates and may vary depending on ingredients used.

FAQs

Can I bake this as a loaf instead?

Yes, divide the mixture between two loaf tins and increase the baking time slightly. Check for doneness with a skewer.

What size tray bake tin works best?

A tin around 23 x 30cm gives the ideal depth and even baking.

Can I use wholemeal flour?

You can replace half the flour with wholemeal, but the cake will be slightly denser.

Is this cake suitable for children?

Yes, it is mildly spiced and naturally sweet, making it ideal for all ages.
Print

James Martin Parsnip Soup
Recipe by Milli RoseCourse: SoupCuisine: BritishDifficulty: Easy
Servings
4
servings
Prep time
30
minutes
Cooking time
40
minutes
Calories
300
kcal
Total time
1
hour
10
minutes
Smooth, creamy parsnip soup with onion, garlic, and a touch of double cream. A classic British soup that is simple, comforting, and full of flavour.
Ingredients
600g parsnips, peeled and chopped
1 medium onion, sliced
2 cloves garlic, crushed
30g unsalted butter
1 tbsp olive oil
1 litre vegetable stock
150ml double cream
Salt and black pepper
Fresh herbs, to serve
Directions
Peel and chop the parsnips and slice the onion.
Soften the onion in butter and olive oil until translucent.
Add garlic and parsnips and cook briefly.
Pour in stock and simmer until parsnips are tender.
Blend until smooth, then stir in cream and season.
Notes

Season gradually for the best flavour.
Add extra stock if a thinner soup is preferred.
Freeze in portions for quick meals.
January 21, 2026
James Martin Boeuf Bourguignon
This classic James Martin Boeuf Bourguignon is a slow cooked French beef stew with rich red wine sauce, tender beef, and deep, comforting flavour. The texture is meltingly soft with a glossy sauce that coats every piece. It is a moderate recipe that rewards patience rather than skill. Total time is around 3 hours, most of it hands off while the oven does the work.

Ingredients

For the beef stew
- 1.2kg braising steak, cut into large chunks
- 2 tbsp plain flour
- 2 tbsp olive oil
- 150g smoked bacon lardons
- 2 onions, finely chopped
- 2 carrots, sliced
- 2 tbsp tomato purée
- 2 garlic cloves, crushed
- 750ml full bodied red wine
- 500ml beef stock
- 2 bay leaves
- 2 sprigs fresh thyme
- Salt and black pepper, to taste
For the mushrooms and onions
- 200g button mushrooms
- 12 shallots, peeled
- 25g unsalted butter
How to Make James Martin Boeuf Bourguignon
- Prepare the oven: Preheat the oven to 170°C or 150°C fan. Place a shelf in the middle of the oven so the casserole cooks gently and evenly.
- Prepare the beef: Toss the beef pieces in the flour with a good pinch of salt and pepper. Shake off any excess flour.
- Brown the meat: Heat the olive oil in a large flameproof casserole dish. Brown the beef in batches until well coloured, then remove and set aside.
- Build the base: Add the bacon lardons to the same dish and cook until lightly crisp. Stir in the onions and carrots and cook for 5 minutes until softened.
- Add flavour: Stir in the tomato purée and garlic and cook for 1 minute. Pour in the red wine and let it bubble for 3 minutes to cook off the alcohol.
- Slow cook: Return the beef to the dish. Add the stock, bay leaves, and thyme. Bring to a gentle simmer, cover with a lid, then transfer to the oven for 2½ hours until the beef is tender.
- Finish the vegetables: About 20 minutes before the end, melt the butter in a frying pan. Fry the mushrooms and shallots until golden, then stir them into the stew.
- Rest and serve: Remove the herbs, check seasoning, and allow the stew to rest for 10 minutes before serving.
Tips

Why is my sauce thin?

Remove the lid for the final 20 minutes of cooking so the sauce can reduce naturally and thicken.

Can I make this ahead?

Yes. This dish tastes even better the next day once the flavours have developed.

How do I keep the beef tender?

Use braising steak and cook low and slow. Rushing the cooking time will make the meat tough.

Serving Suggestions
- Creamy mashed potatoes
- Buttered tagliatelle
- Crusty French bread
- Steamed green beans
Storage

Room temperature

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

Refrigerator

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

Freezing

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

Nutrition
- Calories: 520 kcal
- Carbohydrates: 18g
- Protein: 42g
- Fat: 28g
- Saturated fat: 10g
- Sodium: 680mg
Nutrition values are estimates and may vary.

FAQs

Can I make Boeuf Bourguignon without wine?

Yes, replace the wine with extra beef stock, though the flavour will be lighter.

What cut of beef works best?

Braising steak or chuck steak gives the best tender result.

Can I cook this on the hob instead?

Yes, simmer very gently for about 2½ hours, stirring occasionally.

Is Boeuf Bourguignon better the next day?

Absolutely. Resting overnight allows the flavours to deepen.
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James Martin Boeuf Bourguignon
Recipe by Milli RoseCourse: MainCuisine: FrenchDifficulty: Medium
Servings
4
servings
Prep time
30
minutes
Cooking time
40
minutes
Calories
300
kcal
Total time
1
hour
10
minutes
Rich and comforting French beef stew slow cooked in red wine with mushrooms and shallots.
Ingredients
1.2kg braising steak, diced
2 tbsp plain flour
2 tbsp olive oil
150g smoked bacon lardons
2 onions, chopped
2 carrots, sliced
2 tbsp tomato purée
2 garlic cloves, crushed
750ml red wine
500ml beef stock
2 bay leaves
Fresh thyme
200g button mushrooms
12 shallots
25g butter
Salt and pepper
Directions
Preheat oven to 170°C or 150°C fan.
Dust beef with flour and seasoning.
Brown beef in batches in olive oil.
Cook bacon, onions, and carrots until softened.
Add tomato purée, garlic, wine, and stock.
Return beef, add herbs, cover, and cook in oven for 2½ hours.
Fry mushrooms and shallots in butter and add to stew.
Rest briefly before serving.
Notes

Cook slowly for best tenderness.
Tastes better the next day.
Freezes well once cooled.
January 20, 2026
James Martin Chocolate Brownies
These James Martin chocolate brownies are rich, deeply chocolatey, and beautifully fudgy in the middle with a delicate crust on top. They are straightforward to make, even for beginners, and rely on good-quality chocolate for the best flavour. Expect intense cocoa notes, a soft centre, and just enough structure to slice cleanly. From start to finish, they take around 50 minutes.

Ingredients

For the brownies
- 200g dark chocolate (70%), chopped
- 200g unsalted butter
- 250g caster sugar
- 4 large eggs
- 100g plain flour
- 50g cocoa powder
- 1 tsp vanilla extract
- Pinch of salt
For the tin
- Butter, for greasing
- Baking parchment
How to Make James Martin Chocolate Brownies
- Prepare the oven: Preheat the oven to 180°C or 160°C fan. Grease and line a rectangular traybake tin, leaving parchment overhanging the sides for easy lifting.
- Melt the chocolate: Place the chopped chocolate and butter in a heatproof bowl over a pan of gently simmering water. Stir occasionally until smooth, then remove from the heat and leave to cool slightly.
- Mix the eggs and sugar: In a large bowl, whisk the eggs and caster sugar until pale and slightly thickened. This helps create the delicate crust on top.
- Combine the mixtures: Pour the melted chocolate into the egg mixture. Add the vanilla extract and stir until fully combined.
- Fold in dry ingredients: Sift the flour, cocoa powder, and salt into the bowl. Fold gently using a spatula until just combined and smooth.
- Bake: Pour the batter into the prepared tin and level the surface. Bake for 25 to 30 minutes, until the top is set and lightly cracked but the centre remains soft.
- Cool and slice: Leave the brownies to cool completely in the tin. Lift out using the parchment and cut into neat squares.
Tips

How do I keep brownies fudgy?

Remove them from the oven while the centre still feels soft. They continue to set as they cool, giving that classic fudgy texture.

Can I make them more chocolatey?

Use chocolate with at least 70 percent cocoa solids and avoid reducing the cocoa powder.

Why did my brownies turn cakey?

Overbaking or overmixing can add too much air. Fold gently and watch the baking time closely.

Serving Suggestions
- Serve warm with vanilla ice cream
- Dust lightly with icing sugar
- Add fresh berries on the side
Storage

Room temperature

Store in an airtight container for up to 3 days. Keep them away from direct heat.

Refrigerator

They will keep for up to 5 days in the fridge. Bring to room temperature before serving for best texture.

Freezing

Wrap individual slices tightly and freeze for up to 3 months. Defrost at room temperature.

Nutrition
- Calories: 420 kcal
- Carbohydrates: 38g
- Protein: 6g
- Fat: 28g
- Saturated fat: 16g
- Sodium: 120mg
Nutrition values are estimates and may vary depending on ingredients used.

FAQs

Can I bake this as a loaf instead?

Yes, pour the mixture into a lined loaf tin and bake for slightly longer. Check regularly to avoid overbaking.

What size traybake tin works best?

A tin around 23 x 30cm gives the ideal depth and even baking.

Can I add nuts or chocolate chips?

Yes, fold in up to 100g of nuts or chocolate chips before baking.

How do I know when brownies are done?

The top should be set with a slight wobble in the centre. A skewer should come out with moist crumbs, not wet batter.
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James Martin Chocolate Brownies
Recipe by Milli RoseCourse: DessertCuisine: BritishDifficulty: Easy
Servings
12
squares
Prep time
15
minutes
Cooking time
30
minutes
Total time
50
minutes
Calories
420
kcal
45
minutes
Rich and fudgy James Martin chocolate brownies with a crisp top and soft, indulgent centre. A simple traybake perfect for dessert or afternoon baking.
Ingredients
200g dark chocolate (70%), chopped
200g unsalted butter
250g caster sugar
4 large eggs
100g plain flour
50g cocoa powder
1 tsp vanilla extract
Pinch of salt
Butter and baking parchment, for lining
Directions
Preheat the oven to 180°C (160°C fan) and line a rectangular traybake tin with baking parchment.
Melt the chocolate and butter together gently over a saucepan of barely simmering water.
Whisk the sugar and eggs until pale and slightly thickened.
Stir the melted chocolate mixture into the eggs, followed by vanilla extract.
Sift in the flour, cocoa powder, and salt, then fold gently until just combined.
Pour into the prepared tin and level the surface.
Bake for 25 to 30 minutes until the top is set but the centre still feels soft.
Cool completely in the tin before slicing into squares.
Notes

Do not overbake if you want a fudgy centre.
Use good-quality dark chocolate for the best flavour.
Brownies firm up as they cool.
January 20, 2026