James Martin Recipes

Author: Rose Melton

James martin Leek And Potato Soup
This James Martin leek and potato soup is a classic British comfort dish that is smooth, warming, and deeply satisfying. The texture is silky with tender vegetables, while the flavour is mild, creamy, and gently savoury. It is an easy recipe that suits beginners and experienced home cooks alike. From start to finish, it takes about 45 minutes, making it perfect for a relaxed lunch or light supper.

Ingredients

For the soup base
- 40g unsalted butter
- 2 large leeks, trimmed and finely sliced
- 1 small onion, finely chopped
- 2 medium potatoes, peeled and diced
- 750ml vegetable stock
To finish
- 150ml double cream
- Salt, to taste
- Freshly ground black pepper
- Chopped chives, to serve
How to Make James martin Leek And Potato Soup
- Prepare the vegetables: Wash the leeks thoroughly to remove any grit, then slice them finely. Peel and dice the potatoes into even pieces so they cook evenly.
- Soften the leeks: Melt the butter in a large saucepan over low heat. Add the leeks and onion and cook gently for several minutes until soft and sweet, without letting them brown.
- Add the potatoes and stock: Stir in the diced potatoes and pour over the vegetable stock. Bring the soup to a gentle simmer.
- Simmer until tender: Cover the pan and cook for about 20 minutes, or until the potatoes are completely soft.
- Blend the soup: Use a stick blender to blitz the soup until smooth and creamy. Take care if using a jug blender and allow the soup to cool slightly first.
- Finish and season: Stir in the double cream, season with salt and black pepper, and warm through gently before serving.
Tips

How do I stop leek and potato soup tasting bitter?

Cook the leeks slowly over low heat and avoid browning them. This keeps the flavour mild and sweet.

Can I make the soup thicker?

Add an extra potato or reduce the amount of stock slightly for a thicker, more filling soup.

How do I get a really smooth texture?

Blend the soup thoroughly and, if needed, pass it through a sieve for an ultra smooth finish.

Serving Suggestions
- Serve with crusty bread or warm rolls
- Add a swirl of extra cream on top
- Finish with crispy bacon or croutons
Storage

Room temperature

Allow the soup to cool, then avoid leaving 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.

Freezing

Freeze without the cream for best results. Keep for up to 3 months and add cream after reheating.

Nutrition
- Calories: 280 kcal
- Carbohydrates: 22g
- Protein: 5g
- Fat: 19g
- Saturated fat: 11g
- Sodium: 620mg
Nutrition values are estimates and may vary depending on ingredients used.

FAQs

Can I make this soup without cream?

Yes, you can leave out the cream and still enjoy a smooth, comforting soup. Add a little extra stock if needed.

Can I use chicken stock instead of vegetable stock?

Yes, chicken stock works well and adds a slightly richer flavour.

Is leek and potato soup suitable for freezing?

Yes, freeze it before adding the cream for the best texture.

How can I make this soup vegan?

Use plant-based butter and replace the cream with a dairy-free alternative.
Print

James Martin Leek And Potato Soup
Recipe by Milli RoseCourse: SoupCuisine: BritishDifficulty: Easy
Servings
4
bowls
Prep time
15
minutes
Cooking time
30
minutes
Total time
45
minutes
Calories
280
kcal
45
minutes
A smooth and comforting James Martin leek and potato soup made with simple ingredients and finished with cream for a rich, velvety texture.
Ingredients
40g unsalted butter
2 large leeks, trimmed and finely sliced
1 small onion, finely chopped
2 medium potatoes, peeled and diced
750ml vegetable stock
150ml double cream
Salt, to taste
Freshly ground black pepper
Chopped chives, to serve
Directions
Melt the butter gently in a large saucepan over low heat.
Add the leeks and onion, then cook slowly for 8 to 10 minutes until soft but not coloured.
Stir in the potatoes and pour over the vegetable stock.
Bring to a gentle simmer, cover, and cook for about 20 minutes until the potatoes are tender.
Blend the soup until smooth using a stick blender or jug blender.
Stir in the cream and season with salt and black pepper to taste.
Warm through gently and serve hot, garnished with chopped chives.
Notes

Cook the leeks slowly to avoid bitterness.
Add extra stock if a thinner soup is preferred.
Do not boil after adding cream.
January 19, 2026
James Martin Plum Tarte Tatin
This James Martin Plum Tarte Tatin is a rich, glossy French-style dessert made with caramelised plums and crisp, buttery pastry. The fruit turns soft and jammy in the oven, while the caramel adds a deep, almost toffee-like flavour. It looks impressive but is very achievable for confident beginners and relaxed enough for a weekend bake. From start to finish, allow around 1 hour and 15 minutes.

Ingredients

For the caramel and plums
- 80g unsalted butter
- 100g caster sugar
- 1 vanilla pod, split and seeds scraped
- 8–10 ripe plums, halved and stones removed
For the pastry
- 1 sheet ready-rolled all-butter puff pastry
- A little plain flour, for dusting
How to Make James Martin Plum Tarte Tatin
- Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle of the oven so the tart cooks evenly and the pastry rises well.
- Make the caramel: Place the butter and caster sugar into a 24cm ovenproof frying pan or shallow tarte tatin tin. Set over a medium heat and allow the butter to melt, swirling gently, until the mixture turns a light golden caramel.
- Add the plums: Remove the pan from the heat and stir in the vanilla seeds. Arrange the plum halves cut-side up, fitting them snugly in a single layer over the caramel.
- Prepare the pastry: Lightly dust the pastry with flour and cut a circle slightly larger than the pan. Lay it over the plums, tucking the edges neatly down the sides.
- Bake: Place the pan in the oven and bake for 30 to 35 minutes until the pastry is puffed, crisp, and deep golden.
- Rest and turn out: Remove from the oven and leave to stand for 5 minutes. Carefully place a large plate over the pan and confidently flip the tart over. Lift away the pan gently.
Tips for the Best Plum Tarte Tatin

Why is my caramel too dark?

Caramel continues to cook even after removing from the heat. Take it off as soon as it turns golden to avoid bitterness.

How do I stop the pastry from shrinking?

Make sure the pastry is cold when it goes into the oven and tuck it well around the edges rather than stretching it.

Can I use other fruits?

Yes, apples, pears, apricots, or peaches all work beautifully using the same method.

Serving Suggestions
- Serve warm with thick double cream
- Pair with vanilla ice cream
- Add a spoonful of crème fraîche for contrast
Storage

Room Temperature

This tart is best enjoyed on the day it is made, but it can stand at room temperature for up to 6 hours.

Refrigerator

Store leftovers covered in the fridge for up to 2 days. Reheat gently in the oven to crisp the pastry again.

Freezing

Freezing is not recommended as the caramel and fruit can become watery once defrosted.

Nutrition
- Calories: 380 kcal
- Carbohydrates: 42g
- Protein: 4g
- Fat: 22g
- Saturated Fat: 13g
- Sodium: 180mg
Nutritional values are estimates and may vary depending on ingredients used.

FAQs

Can I bake this as a loaf instead?

This recipe is designed as a tarte tatin and will not work as a loaf due to the caramel base and pastry topping.

What size tin works best?

A 24cm ovenproof frying pan or tarte tatin tin gives the best depth and caramel coverage.

Can I make this ahead of time?

You can prepare it a few hours ahead, but it is best turned out and served warm.

Is this dessert suitable for children?

Yes, the flavours are gentle and fruity, making it suitable for all ages.
Print

James Martin Plum Tarte Tatin
Recipe by Rose MeltonCourse: DessertCuisine: FrenchDifficulty: Medium
Servings
4
servings
Prep time
30
minutes
Cooking time
40
minutes
Calories
300
kcal
Total time
1
hour
10
minutes
A classic plum tarte tatin with buttery puff pastry and rich vanilla caramel.
Ingredients
80g unsalted butter
100g caster sugar
1 vanilla pod
8–10 plums, halved
1 sheet puff pastry
Plain flour, for dusting
Directions
Preheat oven to 200°C (180°C fan).
Melt butter and sugar to form a golden caramel.
Arrange plums over the caramel.
Cover with pastry and tuck edges in.
Bake until golden and crisp.
Rest briefly, then turn out and serve.
Notes

Do not overcook the caramel.
Serve warm for best texture.
January 19, 2026
James Martin Banana And Walnut Bread
This comforting banana and walnut bread is a classic bake that never goes out of style. Soft, moist, and gently nutty, it is perfect for using up ripe bananas and enjoying with a cup of tea. The recipe is straightforward and beginner-friendly, with no special equipment needed. From start to finish, it takes around 75 minutes including baking and cooling.

Ingredients

For the banana and walnut bread
- 125g unsalted butter, softened
- 150g light brown sugar
- 2 large eggs
- 3 ripe bananas, mashed
- 225g self-raising flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 75g walnuts, roughly chopped
- 2 tbsp milk
How to Make James Martin Banana And Walnut Bread
- Prepare the oven: Preheat the oven to 180°C or 160°C fan. Grease and line a loaf tin so the bread lifts out easily after baking.
- Mix the base: Cream the butter and sugar together until pale and fluffy. This helps create a soft, even texture.
- Add the wet ingredients: Beat in the eggs one at a time, then stir through the mashed bananas until well combined.
- Fold everything together: Gently fold in the flour, baking powder, cinnamon, walnuts and milk until just mixed.
- Bake: Spoon into the tin, level the top and bake for 50 to 55 minutes until golden and cooked through.
- Cool: Leave to cool briefly in the tin before transferring to a wire rack to cool completely.
Tips

Why did my banana bread sink?

This usually happens if the bread is underbaked. Always test the centre with a skewer before removing it from the oven.

How ripe should the bananas be?

The riper the bananas, the better. Soft bananas with brown skins give the sweetest flavour and moistest crumb.

Can I toast the walnuts first?

Yes, lightly toasting the walnuts enhances their flavour. Allow them to cool before adding to the mixture.

Serving Suggestions
- Serve warm with butter
- Enjoy with a cup of tea or coffee
- Spread with honey or soft cream cheese
Storage

Room Temperature

Keep wrapped in foil or an airtight container for up to 3 days.

Refrigerator

Store for up to 5 days, allowing slices to come to room temperature before serving.

Freezing

Freeze sliced or whole for up to 3 months. Defrost fully before eating.

Nutrition
- Calories: 320
- Carbohydrates: 42g
- Protein: 6g
- Fat: 15g
- Saturated Fat: 8g
- Sodium: 180mg
Nutrition values are estimates and may vary depending on ingredients used.

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.
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James Martin Banana And Walnut Bread
Recipe by Rose MeltonCourse: BakingCuisine: BritishDifficulty: Easy
Servings
10
slices
Prep time
15
minutes
Cooking time
55
minutes
Total time
75
minutes
Calories
320
kcal
1
hour
10
minutes
A moist and flavourful banana and walnut bread with a soft crumb and lightly toasted nuts. Ideal for afternoon tea or a simple homemade treat.
Ingredients
125g unsalted butter, softened
150g light brown sugar
2 large eggs
3 ripe bananas, mashed
225g self-raising flour
1 tsp baking powder
1 tsp ground cinnamon
75g walnuts, roughly chopped
2 tbsp milk
Butter, for greasing
Baking parchment
Directions
Preheat the oven to 180°C (160°C fan). Grease and line a 900g loaf tin with baking parchment.
Cream the butter and sugar together in a large bowl until light and fluffy.
Beat in the eggs one at a time, then mix in the mashed bananas.
Fold in the flour, baking powder and cinnamon, followed by the chopped walnuts and milk.
Spoon the mixture into the prepared tin and level the surface.
Bake for 50–55 minutes until golden and a skewer inserted into the centre comes out clean.
Leave to cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely.
Notes

Use very ripe bananas for the best flavour.
Cover loosely with foil if the top browns too quickly.
Delicious served warm or cold.
January 19, 2026
James Martin Beef Stew
This James Martin beef stew is a rich, slow-cooked classic with tender chunks of beef and a deeply savoury gravy. The texture is hearty and comforting, with vegetables that soften beautifully without losing their shape. It is an easy, forgiving recipe that suits confident beginners and experienced home cooks alike. From start to finish, allow around 2 hours including slow cooking.

Ingredients

For the beef stew
- 900g braising steak, cut into large chunks
- 2 tbsp plain flour
- 2 tbsp vegetable oil
- 2 large onions, thickly sliced
- 3 carrots, peeled and cut into chunks
- 2 celery sticks, sliced
- 3 garlic cloves, crushed
- 2 tbsp tomato purée
- 500ml beef stock
- 250ml red wine
- 2 bay leaves
- 1 tsp dried thyme
- Salt and freshly ground black pepper
To finish
- 1 tbsp chopped fresh parsley
How to Make James Martin Beef Stew
- Prepare the oven: Preheat the oven to 160°C or 140°C fan. Place a shelf in the middle of the oven so the stew cooks gently and evenly.
- Coat the beef: Season the flour with salt and pepper, then toss the beef pieces until lightly coated. Shake off any excess flour.
- Brown the meat: Heat the oil in a large ovenproof casserole over medium heat. Brown the beef in batches until well coloured, then remove and set aside.
- Cook the vegetables: Add the onions, carrots, and celery to the same pan. Cook for 5 to 7 minutes until softened and lightly golden. Stir in the garlic and tomato purée and cook for 1 minute.
- Build the stew: Return the beef to the pan. Pour in the red wine and allow it to bubble for 2 minutes, then add the stock, bay leaves, and thyme. Bring to a gentle simmer.
- Slow cook: Cover with a lid and transfer to the oven. Cook for 1 hour 30 minutes, stirring once halfway through, until the beef is meltingly tender.
- Finish and serve: Taste and adjust seasoning. Sprinkle with fresh parsley just before serving.
Tips

How do I stop beef stew from being tough?

Use braising steak and cook it slowly at a low temperature. Rushing the cooking time will leave the meat chewy instead of tender.

Can I make this stew thicker?

If the gravy is too thin, uncover the casserole for the last 20 minutes of cooking to allow it to reduce naturally.

Should I brown the beef properly?

Yes, proper browning adds depth and flavour to the finished stew, so take your time with this step.

Serving Suggestions
- Serve with creamy mashed potatoes
- Pair with buttered crusty bread
- Enjoy alongside steamed greens or peas
Storage

Room temperature

Allow the stew to cool, then transfer to the fridge within 2 hours. Do not leave at room temperature for extended periods.

Refrigerator

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

Freezing

This stew freezes well for up to 3 months. Defrost overnight in the fridge before reheating.

Nutrition
- Calories: 520 kcal
- Carbohydrates: 18g
- Protein: 45g
- Fat: 28g
- Saturated fat: 11g
- Sodium: 620mg
Nutrition values are estimates and may vary depending on ingredients used.

FAQs

Can I make this beef stew in advance?

Yes, beef stew tastes even better the next day. Cool completely, refrigerate, and reheat gently before serving.

What cut of beef is best for stew?

Braising steak, chuck, or shin are ideal as they become tender with slow cooking.

Can I cook this on the hob instead of the oven?

Yes, simmer very gently on the hob with the lid on for around 1 hour 30 minutes, stirring occasionally.

Is red wine essential in this recipe?

No, you can replace it with extra beef stock if you prefer a non-alcoholic version.
Print

James Martin Beef Stew
Recipe by Milli RoseCourse: MainCuisine: BritishDifficulty: Easy
Servings
4
servings
Prep time
30
minutes
Cooking time
40
minutes
Calories
300
kcal
Total time
1
hour
10
minutes
A rich and hearty James Martin beef stew with tender slow-cooked beef, vegetables, and a deep savoury gravy.
Ingredients
900g braising steak, diced
2 tbsp plain flour
2 tbsp vegetable oil
2 large onions, sliced
3 carrots, chopped
2 celery sticks, sliced
3 garlic cloves, crushed
2 tbsp tomato purée
500ml beef stock
250ml red wine
2 bay leaves
1 tsp dried thyme
Salt and black pepper
Fresh parsley, to serve
Directions
Preheat the oven to 160°C or 140°C fan.
Toss beef with seasoned flour.
Brown beef in batches in hot oil.
Cook onions, carrots, and celery until softened.
Stir in garlic and tomato purée.
Add beef, wine, stock, herbs, and bring to a simmer.
Cover and cook in the oven for 1 hour 30 minutes.
Season and serve with parsley.
Notes

Use a heavy casserole with a tight-fitting lid.
The stew improves in flavour if made a day ahead.
Freeze leftovers for quick future meals.
January 18, 2026
James Martin French Onion Soup
This James Martin French Onion Soup is a deeply comforting classic with sweet, slow-cooked onions, rich beef stock, and a golden, bubbling cheese topping. The texture is silky and hearty, with layers of flavour built patiently over time. It is an easy but unhurried recipe that rewards care rather than skill. Total time is about 1 hour and 20 minutes from start to finish.

Ingredients

For the soup base
- 50g unsalted butter
- 2 tbsp olive oil
- 1kg onions, thinly sliced
- 2 garlic cloves, finely chopped
- 1 tsp plain flour
- 200ml dry white wine
- 1.5 litres hot beef stock
- 2 fresh thyme sprigs
- 1 bay leaf
- Salt, to taste
- Freshly ground black pepper
For the topping
- 1 small baguette, sliced
- 120g Gruyère cheese, grated
- Extra butter, for toasting
How to Make James Martin French Onion Soup
- Prepare the oven: Preheat the grill to high. Place a rack near the top so the cheese melts and browns evenly.
- Cook the onions: Melt the butter with the olive oil in a large, heavy-based saucepan over low heat. Add the onions and cook gently for 35 to 40 minutes, stirring often, until very soft and deeply golden.
- Add flavour: Stir in the garlic and cook for 1 minute. Sprinkle over the flour and cook for another minute, stirring well so it does not catch.
- Deglaze: Pour in the white wine and simmer for 3 to 4 minutes until slightly reduced, scraping up any caramelised bits from the base of the pan.
- Simmer the soup: Add the hot beef stock, thyme, and bay leaf. Bring to a gentle simmer and cook for 20 minutes. Season with salt and black pepper, then remove the herbs.
- Toast the bread: Lightly butter the baguette slices and toast under the grill until golden on both sides.
- Assemble and grill: Ladle the soup into heatproof bowls. Float the toasted bread on top, scatter generously with Gruyère, and grill until melted, bubbling, and lightly golden.
Tips

How do I get deeply caramelised onions?

Keep the heat low and be patient. Stir regularly and allow the onions to colour slowly. Rushing this step will give bitterness rather than sweetness.

Can I make the soup richer?

Use homemade beef stock if possible and finish with a small knob of butter stirred in just before serving.

What if my soup tastes too sweet?

Add a splash of dry sherry vinegar or a little extra black pepper to balance the sweetness.

Serving Suggestions
- Serve with a crisp green salad and mustard vinaigrette
- Add a glass of dry white wine or light red wine
- Pair with extra crusty bread on the side
Storage

Room temperature

Do not leave the soup out for more than 2 hours.

Refrigerator

Store the soup without the bread topping in an airtight container for up to 3 days. Reheat gently on the hob.

Freezing

The soup base freezes well for up to 3 months. Defrost fully, reheat, then add fresh bread and cheese before serving.

Nutrition
- Calories: 420 kcal
- Carbohydrates: 32g
- Protein: 18g
- Fat: 24g
- Saturated Fat: 12g
- Sodium: 980mg
Nutrition values are estimates and may vary depending on ingredients used.

FAQs

Can I make French onion soup without wine?

Yes, you can replace the wine with extra beef stock. The flavour will be slightly less complex but still very good.

What cheese works best for French onion soup?

Gruyère is the classic choice because it melts smoothly and has a nutty flavour, but Comté or Emmental also work well.

Can I use vegetable stock instead of beef stock?

Yes, but the soup will be lighter in flavour. Use a rich, well-seasoned vegetable stock for best results.

How long should I caramelise the onions?

Aim for at least 35 minutes over low heat. The onions should be very soft and deep golden, not just translucent.
Print

James Martin French Onion Soup
Recipe by Milli RoseCourse: SoupCuisine: FrenchDifficulty: 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 French onion soup with slow-cooked caramelised onions, beef stock, toasted baguette, and melted Gruyère cheese.
Ingredients
50g unsalted butter
2 tbsp olive oil
1kg onions, sliced
2 garlic cloves, chopped
1 tsp plain flour
200ml dry white wine
1.5 litres beef stock
2 thyme sprigs
1 bay leaf
1 baguette, sliced
120g Gruyère cheese, grated
Salt
Black pepper
Directions
Cook onions slowly in butter and oil until caramelised.
Add garlic and flour, then deglaze with white wine.
Pour in stock, add herbs, and simmer gently.
Toast baguette slices until golden.
Top soup with bread and cheese, then grill until bubbling.
Notes

Take time caramelising the onions for best flavour.
Use good-quality stock for depth.
Freeze soup base only, without bread or cheese.
January 18, 2026
James Martin 8 eggs Yorkshire Puddings
These James Martin 8 eggs Yorkshire puddings are tall, crisp on the outside, and beautifully soft in the centre. Made with a generous amount of eggs, they rise reliably with a rich, classic flavour that pairs perfectly with a Sunday roast. This is an easy, no-fuss recipe that suits beginners and confident cooks alike. From start to finish, they are ready in about 40 minutes.

Ingredients

For the Yorkshire pudding batter
- 8 large eggs, at room temperature
- 400g plain flour
- 800ml whole milk
- 1 tsp fine sea salt
For the tin
- Sunflower oil or beef dripping, for greasing
How to Make James Martin 8 eggs Yorkshire Puddings
- Prepare the oven: Preheat the oven to 220°C or 200°C fan. Place a Yorkshire pudding tin on the middle shelf and add about 1 teaspoon of oil to each hole. Put the tin in the oven to heat until the oil is smoking hot.
- Mix the batter: Crack the eggs into a large bowl and whisk until smooth. Add the flour and salt, then whisk to form a thick paste. Gradually pour in the milk, whisking constantly, until you have a smooth, lump-free batter with the consistency of single cream.
- Rest the batter: Leave the batter to rest at room temperature for at least 15 minutes. This helps the puddings rise evenly and improves the texture.
- Fill the tin: Carefully remove the hot tin from the oven. Working quickly, pour the batter into each hole, filling them about two thirds full. The batter should sizzle as it hits the hot oil.
- Bake: Return the tin to the oven and bake for 20 to 25 minutes until the Yorkshire puddings are well risen, deeply golden, and crisp around the edges. Do not open the oven door during baking.
- Serve: Remove from the oven and serve immediately while hot and crisp.
Tips

Why didn’t my Yorkshire puddings rise?

The oil must be very hot before adding the batter. A cold tin or lukewarm oil will prevent proper lift.

Can I make the batter ahead of time?

Yes, you can make the batter up to 24 hours in advance and store it in the fridge. Bring it back to room temperature and give it a quick whisk before using.

What oil works best?

Beef dripping gives the most traditional flavour, but sunflower or vegetable oil also works well and produces a crisp finish.

Serving Suggestions
- Serve with roast beef, gravy, and roasted potatoes
- Pair with sausages and onion gravy for a classic toad in the hole style meal
- Enjoy with a vegetarian roast and rich mushroom gravy
Storage

Room temperature

Yorkshire puddings are best eaten fresh. Once cooled, they can sit at room temperature for up to 4 hours.

Refrigerator

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in a hot oven to restore some crispness.

Freezing

Allow the puddings to cool completely, then freeze in a sealed bag for up to 3 months. Reheat from frozen at 200°C until hot and crisp.

Nutrition
- Calories: 210 kcal
- Carbohydrates: 22g
- Protein: 9g
- Fat: 9g
- Saturated fat: 2.5g
- Sodium: 180mg
Nutrition values are estimates and may vary depending on ingredients used.

FAQs

Why does this recipe use 8 eggs?

Using 8 eggs gives the Yorkshire puddings extra structure and lift, resulting in a taller rise and richer flavour.

What size Yorkshire pudding tin works best?

A standard 12-hole Yorkshire pudding tin works perfectly and gives evenly sized puddings.

Can I make these without resting the batter?

They will still cook, but resting the batter improves rise and texture, so it is strongly recommended.

Can I make mini Yorkshire puddings?

Yes, use a mini muffin tin and reduce the baking time slightly while keeping the oven temperature the same.
Print

James Martin 8 eggs Yorkshire Puddings
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
Crisp, golden Yorkshire puddings made with 8 eggs for an impressive rise and classic flavour. Perfect for Sunday roasts.
Ingredients
8 large eggs
400g plain flour
800ml whole milk
1 tsp fine sea salt
Sunflower oil or beef dripping, for greasing
Directions
Preheat the oven to 220°C or 200°C fan and heat the oiled Yorkshire pudding tin until smoking hot.
Whisk eggs, flour, and salt, then gradually add milk to make a smooth batter.
Rest the batter for at least 15 minutes at room temperature.
Carefully pour batter into the hot tin, filling each hole two thirds full.
Bake for 20 to 25 minutes until well risen and golden. Do not open the oven door.
Serve immediately while hot and crisp.
Notes

Use room temperature eggs for best rise.
Ensure the oil is smoking hot before adding the batter.
Yorkshire puddings are best served straight from the oven.
January 17, 2026
James Martin Chicken and Ham Pie
This James Martin chicken and ham pie is a rich, comforting British classic with tender chicken, smoky ham, and a creamy sauce sealed under golden puff pastry. The filling is silky and deeply savoury, while the pastry stays crisp and light. It is a medium-difficulty recipe that feels special but is still very achievable for a confident home cook. Total time is around 1 hour and 30 minutes from start to finish.

Ingredients

For the filling
- 500g skinless chicken breast, cut into bite-sized pieces
- 200g cooked ham, diced
- 40g unsalted butter
- 1 medium onion, finely chopped
- 2 garlic cloves, crushed
- 40g plain flour
- 400ml chicken stock, warm
- 150ml double cream
- 1 tsp Dijon mustard
- 1 tbsp fresh parsley, finely chopped
- Salt and black pepper, to taste
For the pastry topping
- 320g ready-rolled puff pastry
- 1 egg, beaten
How to Make James Martin Chicken and Ham 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 pastry colours nicely.
- Cook the onion: Melt the butter in a large frying pan over medium heat. Add the chopped onion and cook gently for 5 minutes until soft and translucent, not browned.
- Add garlic and flour: Stir in the garlic and cook for 30 seconds. Sprinkle over the flour and cook for 1 minute, stirring constantly to form a roux.
- Make the sauce: Gradually pour in the warm chicken stock, stirring well after each addition until smooth and thickened. Add the double cream and Dijon mustard, then season with salt and black pepper.
- Add chicken and ham: Add the chicken pieces and diced ham to the sauce. Simmer gently for 8 to 10 minutes until the chicken is just cooked through. Stir in the chopped parsley.
- Cool the filling: Spoon the filling into a pie dish and allow it to cool for at least 15 minutes. This helps keep the pastry crisp.
- Top with pastry: Lay the puff pastry over the dish, trimming the edges. Press lightly to seal, then brush the top with beaten egg.
- Bake the pie: Bake for 25 to 30 minutes until the pastry is puffed and deep golden. Rest for 5 minutes before serving.
Tips

How do I stop the pastry going soggy?

Always let the filling cool slightly before adding the pastry. Hot filling creates steam which softens the base of the pastry.

Can I make the filling ahead of time?

Yes, the filling can be made up to 24 hours in advance and kept chilled. Re-stir before topping with pastry.

What chicken works best?

Chicken breast keeps the filling lean and tender, but boneless chicken thighs also work well for extra richness.

Serving Suggestions
- Buttery mashed potatoes
- Steamed green beans or peas
- Roasted carrots or parsnips
- A simple green salad
Storage

Room temperature

Do not leave the pie out for more than 2 hours after baking.

Refrigerator

Store covered in the fridge for up to 3 days. Reheat in the oven to keep the pastry crisp.

Freezing

The cooked filling freezes well for up to 3 months. Defrost fully before topping with fresh pastry and baking.

Nutrition
- Calories: 520 kcal
- Carbohydrates: 28g
- Protein: 32g
- Fat: 34g
- Saturated fat: 18g
- Sodium: 820mg
Nutrition values are estimates and may vary depending on ingredients used.

FAQs

Can I make this pie in advance?

Yes, you can prepare the filling a day ahead and store it in the fridge. Add the pastry just before baking for best results.

What size pie dish should I use?

A medium pie dish around 24cm wide and 5cm deep works perfectly for this recipe.

Can I use leftover roast chicken?

Yes, cooked roast chicken can be added with the ham. Reduce the simmering time so it does not dry out.

Can I replace puff pastry with shortcrust?

Yes, shortcrust pastry works well, but the pie will be less light and flaky.
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James Martin Chicken and Ham Pie
Recipe by Milli RoseCourse: Main CourseCuisine: BritishDifficulty: Medium
Servings
4
servings
Prep time
30
minutes
Cooking time
40
minutes
Calories
300
kcal
Total time
1
hour
10
minutes
Creamy chicken and ham pie with a rich sauce and golden puff pastry topping. A comforting British classic.
Ingredients
500g chicken breast, diced
200g cooked ham, diced
40g unsalted butter
1 onion, finely chopped
2 garlic cloves, crushed
40g plain flour
400ml chicken stock
150ml double cream
1 tsp Dijon mustard
Fresh parsley, chopped
320g puff pastry
1 egg, beaten
Salt and black pepper
Butter for greasing
Directions
Preheat oven to 200°C or 180°C fan.
Cook onion in butter until soft, then add garlic.
Stir in flour and gradually add stock to make a sauce.
Add cream, mustard, chicken, and ham. Simmer gently.
Spoon filling into pie dish and cool slightly.
Top with puff pastry and brush with egg.
Bake until golden and puffed.
Notes

Cool the filling before adding pastry.
Use good quality ham for best flavour.
Serve hot for the best texture.
January 17, 2026
james Martin Apple Tarte Tatin
This classic apple tarte tatin is rich, buttery, and beautifully caramelised, with soft apples and crisp golden pastry. It is an elegant yet comforting dessert that feels special without being complicated. The texture is tender underneath with a glossy, sticky topping, finished by flaky pastry. Difficulty is medium, and from start to finish it takes about 90 minutes.

Ingredients

For the apple base
- 75g unsalted butter
- 125g caster sugar
- 6 Braeburn or Granny Smith apples, peeled, cored, and halved
- 1 tsp vanilla extract
For the topping
- 1 sheet ready-rolled puff pastry
- Plain flour, for dusting
- Butter, for greasing
How to Make james Martin Apple Tarte Tatin
- Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle of the oven so the tart cooks evenly and the pastry turns golden.
- Make the caramel: Place the butter and caster sugar into a 24cm ovenproof frying pan. Heat gently until melted, then cook until the mixture turns a deep golden colour.
- Add the apples: Arrange the apples cut side up in the caramel, packing them in tightly. Cook over a low heat for about 10 minutes so they soften slightly and soak up the caramel.
- Top with pastry: Roll the puff pastry slightly larger than the pan. Lay it over the apples, tucking the edges neatly down the sides.
- Bake: Transfer the pan to the oven and bake for 35 to 40 minutes until the pastry is puffed, crisp, and deeply golden.
- Turn out: Leave the tart to rest for 5 minutes, then carefully invert onto a serving plate. Serve warm.
Tips

How do I stop the caramel burning?

Keep the heat moderate and watch the colour closely. Once it turns golden, remove it from direct heat straight away.

Which apples work best?

Firm, slightly tart apples like Granny Smith or Braeburn hold their shape and balance the sweetness of the caramel.

What if my tart sticks to the pan?

Let it rest briefly, then gently loosen the edges with a knife before turning out.

Serving Suggestions
- Serve warm with vanilla ice cream
- Pair with lightly whipped cream
- Add a spoon of crème fraîche for balance
Storage

Room temperature

Best eaten fresh, but it can sit at room temperature for up to 6 hours.

Refrigerator

Store covered for up to 2 days. Reheat gently before serving.

Freezing

Freezing is not recommended as the apples soften too much once thawed.

Nutrition
- Calories: 420 kcal
- Carbohydrates: 52g
- Protein: 4g
- Fat: 22g
- Saturated fat: 13g
- Sodium: 210mg
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.
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James Martin Apple Tarte Tatin
Recipe by Milli RoseCourse: DessertCuisine: French, BritishDifficulty: Medium
Servings
6
slices
Prep time
25
minutes
Cooking time
45
minutes
Total time
90
minutes
Calories
420
kcal
1
hour
10
minutes
A classic French-style apple tarte tatin with caramelised apples and crisp buttery pastry, baked upside down and turned out to serve.
Ingredients
75g unsalted butter
125g caster sugar
6 Braeburn or Granny Smith apples, peeled and cored
1 tsp vanilla extract
1 sheet ready-rolled puff pastry
Plain flour, for dusting
Butter, for greasing
Directions
Preheat the oven to 200°C or 180°C fan.
Melt butter and sugar in an ovenproof frying pan until a deep golden caramel forms.
Arrange apples tightly in the pan and cook gently for 10 minutes.
Cover apples with pastry, tucking in the edges.
Bake for 35 to 40 minutes until the pastry is puffed and golden.
Rest briefly, then carefully turn out onto a serving plate.
Notes

Use a well-seasoned ovenproof pan for best caramel.
Allow the tart to rest before turning out to avoid spills.
Serve warm for the best texture.
January 16, 2026
James Martin Sticky Toffee
This James Martin Sticky Toffee is a rich, comforting British pudding with a soft, moist sponge and a deep, buttery toffee sauce poured generously over the top. The texture is light yet indulgent, with sweet dates adding depth without overpowering the flavour. It is a straightforward bake that suits confident beginners and experienced home bakers alike. From start to finish, you can have it ready in about 1 hour and 15 minutes.

Ingredients

For the sticky toffee sponge
- 200g pitted dates, finely chopped
- 250ml boiling water
- 1 tsp bicarbonate of soda
- 85g unsalted butter, softened
- 170g light brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 170g self-raising flour
For the toffee sauce
- 200g light brown sugar
- 100g unsalted butter
- 250ml double cream
- 1 tsp vanilla extract
How to Make James Martin Sticky Toffee
- Prepare the oven: Preheat the oven to 180°C or 160°C fan. Grease and line a 23 x 30cm baking tin and place it on the middle shelf so the sponge bakes evenly.
- Soften the dates: Place the chopped dates in a heatproof bowl. Pour over the boiling water, stir in the bicarbonate of soda, and leave for 10 minutes until softened.
- Mix the sponge batter: In a large bowl, cream the butter and brown sugar together until pale and fluffy. Beat in the eggs one at a time, followed by the vanilla extract.
- Add dates and flour: Stir the softened date mixture into the bowl, including the liquid. Fold in the self-raising flour gently until just combined.
- Bake the sponge: Pour the batter into the prepared tin and level the surface. Bake for 30 to 35 minutes until risen and a skewer inserted into the centre comes out clean.
- Make the toffee sauce: While the sponge bakes, place the butter, brown sugar, and double cream into a saucepan. Heat gently, stirring, until the sugar dissolves and the sauce thickens slightly. Stir in the vanilla.
- Assemble and serve: Remove the sponge from the oven and pierce it all over with a skewer. Pour half of the warm toffee sauce over the sponge and allow it to soak in before serving with extra sauce on top.
Tips

Why did my sticky toffee turn out dry?

This usually happens if the sponge is overbaked. Check it a few minutes early and remove it as soon as a skewer comes out clean.

How do I make the sauce extra glossy?

Keep the heat low and stir continuously until the sugar fully dissolves. Avoid boiling the sauce rapidly.

Can I prepare this pudding ahead of time?

Yes, the sponge can be baked a day in advance. Warm it gently and add freshly heated sauce before serving.

Serving Suggestions
- Serve warm with vanilla custard
- Add a scoop of vanilla ice cream
- Pair with lightly whipped cream
Storage

Room temperature

Keep the sponge covered at room temperature for up to 24 hours.

Refrigerator

Store in an airtight container in the fridge for up to 3 days. Reheat gently before serving.

Freezing

The sponge freezes well for up to 3 months. Wrap tightly and thaw overnight in the fridge. Make fresh sauce when ready to serve.

Nutrition
- Calories: 420 kcal
- Carbohydrates: 58g
- Protein: 5g
- Fat: 20g
- Saturated Fat: 12g
- Sodium: 320mg
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 sponge will be slightly denser.

Is this pudding suitable for children?

Yes, it is soft, sweet, and mildly flavoured, making it suitable for all ages.
Print

James Martin Sticky Toffee
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 sticky toffee pudding with a soft date sponge and rich homemade toffee sauce. Comforting, indulgent, and perfect served warm.
Ingredients
200g pitted dates, chopped
250ml boiling water
1 tsp bicarbonate of soda
85g unsalted butter, softened
170g light brown sugar
2 large eggs
1 tsp vanilla extract
170g self-raising flour
100g unsalted butter
200g light brown sugar
250ml double cream
Directions
Preheat the oven to 180°C (160°C fan) and line a baking tin.
Soak chopped dates in boiling water with bicarbonate of soda.
Cream butter and sugar, then beat in eggs and vanilla.
Stir in date mixture and fold in flour.
Bake until risen and cooked through.
Heat sauce ingredients gently until smooth.
Pour sauce over warm sponge and serve.
Notes

Do not overbake the sponge.
Serve warm for best flavour.
Sauce can be reheated gently.
January 16, 2026
James Martin Lancashire Hotpot
This James Martin Lancashire Hotpot is a deeply comforting British classic with tender lamb, soft onions, and thinly sliced potatoes baked until golden and crisp. The texture is rich and hearty, with a gentle gravy soaking through each layer and a beautifully crisp topping. It is an easy, traditional dish that rewards patience rather than skill. Total time is around 2 hours including slow baking.

Ingredients

For the filling
- 700g lamb neck or shoulder, cut into chunks
- 2 large onions, thinly sliced
- 2 tablespoons plain flour
- 500ml lamb stock
- Salt and black pepper
- Fresh thyme leaves, optional
For the topping
- 900g potatoes, peeled and very thinly sliced
- 40g butter, cut into small pieces
How to Make James Martin Lancashire Hotpot
- Prepare the oven: Preheat the oven to 170°C or 150°C fan. Place a shelf in the middle so the hotpot cooks evenly.
- Brown the lamb: Heat oil in a pan and lightly brown the lamb. Remove and set aside. This adds depth of flavour.
- Cook the onions: Add onions to the same pan and cook gently until soft. Sprinkle over the flour and stir well.
- Make the gravy: Slowly pour in the stock, stirring until a light gravy forms.
- Assemble the hotpot: Layer lamb and onions in a deep dish. Season well. Top with overlapping potato slices.
- Bake: Dot with butter, cover, and bake for 1 hour. Uncover and bake for another 30 minutes until golden.
- Rest and serve: Allow to rest for 10 minutes before serving.
Tips

How do I get crispy potatoes on top?

Slice the potatoes very thinly and overlap them neatly. Uncover the dish for the final part of baking.

Can I make this ahead of time?

Yes. Assemble earlier in the day, chill, then bake when needed. Add a little extra stock if cold.

Which cut of lamb works best?

Lamb neck or shoulder is ideal as it becomes tender during slow cooking.

Serving Suggestions
- Steamed green beans or peas
- Pickled red cabbage
- Crusty bread to soak up the gravy
Storage

Room temperature

Allow to cool and do not leave out for more than 2 hours.

Refrigerator

Store covered for up to 3 days. Reheat gently until piping hot.

Freezing

Freeze for up to 2 months. Defrost overnight in the fridge before reheating.

Nutrition
- Calories: 520 kcal
- Carbohydrates: 38g
- Protein: 32g
- Fat: 28g
- Saturated Fat: 13g
- Sodium: 620mg
Values are estimates and may vary.

FAQs

Can I cook Lancashire hotpot in advance?

Yes, it tastes even better the next day. Cool completely, refrigerate, then reheat gently in the oven.

What dish is best for Lancashire hotpot?

A deep ovenproof dish or traditional ceramic hotpot dish works best for even cooking.

Can I use beef instead of lamb?

You can, but the flavour will change. Use a slow cooking cut like chuck.

Is Lancashire hotpot suitable for children?

Yes, it is mild, comforting, and easy to eat, making it suitable for the whole family.
Print

James Martin Lancashire Hotpot
Recipe by Milli RoseCourse: MainCuisine: BritishDifficulty: Easy
Servings
4
people
Prep time
25
minutes
Cooking time
1
hour
30
minutes
Total time
115
minutes
Calories
520
kcal
1
hour
55
minutes
A traditional Lancashire hotpot made with tender lamb, slow cooked onions, and thinly sliced potatoes baked until golden and crisp.
Ingredients
700g lamb neck or shoulder, trimmed and cubed
2 large onions, thinly sliced
900g potatoes, peeled and thinly sliced
500ml lamb stock
2 tbsp plain flour
40g butter
2 tbsp vegetable oil
Salt and black pepper, to taste
Fresh thyme leaves, optional
Directions
Preheat the oven to 170°C or 150°C fan.
Heat the oil in a large pan and lightly brown the lamb on all sides. Remove and set aside.
Add the onions to the pan and cook gently until softened.
Sprinkle flour over the onions, stir well, then slowly add the stock to form a light gravy.
Layer lamb and onions in a deep ovenproof dish, seasoning as you go.
Top with overlapping slices of potato, season, and dot with butter.
Cover and bake for 1 hour, then uncover and bake for a further 30 minutes until golden.
Rest for 10 minutes before serving.
Notes

Slice potatoes evenly for a crisp topping.
Slow cooking keeps the lamb tender.
Resting helps the layers settle before serving.
January 15, 2026