Author: Rose Melton

This James Martin Beef Bourguignon is a rich, slow-cooked French classic with tender beef, silky sauce, and deep, comforting flavour. The meat becomes meltingly soft, while the red wine and herbs create a glossy, savoury gravy that feels both rustic and elegant. It is a moderate-difficulty recipe that suits a relaxed weekend cook. Total time is around 3 hours, most of it gently simmering.

Ingredients

For the beef stew

• 1.2 kg braising beef, cut into large chunks
• 2 tbsp plain flour
• 2 tbsp olive oil
• 150 g smoked bacon lardons
• 2 onions, chopped
• 2 carrots, sliced
• 2 garlic cloves, crushed
• 2 tbsp tomato purée
• 750 ml red Burgundy wine
• 300 ml beef stock
• 2 bay leaves
• 2 sprigs fresh thyme
• Salt and black pepper, to taste

For the garnish

• 250 g chestnut mushrooms, halved
• 20 g butter
• 1 tbsp olive oil
• Small handful fresh parsley, chopped

How to Make James Martin Beef Bourguignon

• Prepare the oven: Preheat the oven to 160°C or 140°C fan. Place a shelf in the middle of the oven so the casserole cooks gently and evenly.
• Coat the beef: Season the beef generously with salt and pepper, then toss with the flour so each piece is lightly coated.
• Brown the meat: Heat the olive oil in a large ovenproof casserole. Brown the beef in batches until well coloured, then remove and set aside.
• Cook the base: Add the bacon lardons to the same pan and fry until golden. Stir in the onions and carrots and cook for 5 minutes until softened. Add the garlic and tomato purée and cook for 1 minute.
• Build the sauce: Return the beef to the casserole. Pour in the red wine and beef stock, scraping up any caramelised bits from the base. Add the bay leaves and thyme.
• Slow cook: Bring to a gentle simmer, cover with a lid, then transfer to the oven. Cook for about 2½ hours until the beef is very tender.
• Prepare the mushrooms: Near the end of cooking, heat the butter and olive oil in a frying pan. Fry the mushrooms until golden and set aside.
• Finish the dish: Stir the mushrooms into the casserole, check seasoning, and sprinkle with chopped parsley before serving.

Tips for Perfect Beef Bourguignon

Why is my beef tough?

The beef needs time. Keep cooking gently until it softens. Tough beef usually means it needs longer in the oven.

Can I make this ahead of time?

Yes, this dish improves with time. Make it a day ahead, cool, refrigerate, then reheat gently.

How do I thicken the sauce?

If the sauce is thin, simmer uncovered on the hob for 10 to 15 minutes until reduced.

Serving Suggestions

• Buttery mashed potatoes
• Steamed green beans
• Crusty French bread

Storage

Room temperature

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

Refrigerator

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

Freezing

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

Nutrition

• Calories: 520 kcal
• Carbohydrates: 14 g
• Protein: 42 g
• Fat: 28 g
• Saturated Fat: 11 g
• Sodium: 680 mg

Nutrition values are estimates and may vary.

FAQs

James Martin Beef Bourguignon

Recipe by Milli RoseCourse: MainCuisine: FrenchDifficulty: Moderate

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

A rich and comforting James Martin Beef Bourguignon with tender beef, red wine sauce, bacon, and mushrooms.

Ingredients

• 1.2 kg braising beef, chunked

• 2 tbsp plain flour

• 2 tbsp olive oil

• 150 g smoked bacon lardons

• 2 onions, chopped

• 2 carrots, sliced

• 2 garlic cloves, crushed

• 2 tbsp tomato purée

• 750 ml red wine

• 300 ml beef stock

• 2 bay leaves

• 2 sprigs thyme

• 250 g mushrooms

• 20 g butter

• Fresh parsley

Directions

• Preheat oven to 160°C (140°C Fan).
• Season and flour the beef.
• Brown beef in batches, then set aside.
• Cook bacon, onions, carrots, garlic, and tomato purée.
• Add beef, wine, stock, and herbs.
• Cover and cook in oven for 2½ hours.
• Fry mushrooms separately.
• Stir mushrooms into stew and season.

Notes

• This dish tastes even better the next day.
• Use a full-bodied red wine for best flavour.
• Serve with mash or crusty bread.

These roast potatoes are everything a proper Sunday roast deserves. Crisp and deeply golden on the outside with a soft, fluffy middle, they are simple to prepare but deliver outstanding flavour. This is an easy recipe that relies on good potatoes, hot fat, and careful timing. From start to finish, they are ready in just over an hour and well worth the wait.

Ingredients

For the potatoes

• 1.5kg Maris Piper potatoes
• 2 litres cold water
• 1 tsp salt, plus extra for seasoning

For roasting

• 4 tbsp goose fat or duck fat
• 2 tbsp olive oil
• Freshly ground black pepper

How to Make James Martin Roast Potatoes

• Prepare the oven: Preheat the oven to 220°C or 200°C fan. Place a sturdy roasting tray inside with the goose fat and olive oil so it heats until shimmering hot.
• Peel and parboil: Peel the potatoes and cut them into even-sized chunks. Place in a large pan, cover with cold water, add the salt, and bring to the boil. Simmer for 8 to 10 minutes until the edges are just starting to soften.
• Rough them up: Drain the potatoes thoroughly, then return them to the pan. Shake the pan gently to fluff up the edges. This is the key to a crisp exterior.
• Roast: Carefully tip the potatoes into the hot fat, turning them so they are well coated. Season with salt and pepper. Roast for 45 to 55 minutes, turning once or twice, until deeply golden and crisp.
• Finish and serve: Taste and adjust seasoning if needed. Serve immediately while piping hot and crunchy.

Tips

Why aren’t my potatoes crispy?

Make sure the fat is properly hot before adding the potatoes and do not overcrowd the tray. Space allows steam to escape and crispness to develop.

Should I boil them longer?

Parboil just until the edges soften. Overboiling will cause them to break up and absorb too much water.

Can I use vegetable oil only?

You can, but goose or duck fat adds depth of flavour and superior crisping. If using oil alone, choose one with a high smoke point.

Serving Suggestions

• Serve with roast chicken, beef, or lamb
• Perfect alongside gravy and seasonal vegetables
• Lovely with a spoon of mustard or horseradish on the side

Storage

Room temperature

These are best eaten straight away and should not be left out for more than 2 hours.

Refrigerator

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

Freezing

Roast potatoes can be frozen, but the texture will soften. Freeze in a single layer, then reheat from frozen in a hot oven.

Nutrition

• Calories: 320 kcal
• Carbohydrates: 42 g
• Protein: 5 g
• Fat: 15 g
• Saturated fat: 5 g
• Sodium: 420 mg

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

FAQs

James Martin Roast Potatoes

Recipe by Clara WoodCourse: 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 roast potatoes with fluffy centres, perfect for a traditional British roast dinner.

Ingredients

• 1.5kg Maris Piper potatoes

• 4 tbsp goose or duck fat

• 2 tbsp olive oil

• Salt

• Black pepper

• Water

Directions

• Preheat oven and heat fat in roasting tray.
• Peel, chop, and parboil potatoes until edges soften.
• Drain and shake to rough up edges.
• Roast in hot fat for 45–55 minutes, turning until golden.
• Season and serve hot.

Notes

• Hot fat is essential for crisp results.
• Do not overcrowd the roasting tray.

This James Martin Saturday Morning lasagne recipe is a rich, comforting classic that delivers deep, slow-cooked flavour with beautifully layered textures. The meat sauce is hearty and savoury, the béchamel is silky and smooth, and the pasta bakes into soft, tender layers. It is a medium-difficulty recipe that feels special but is still achievable for confident beginners. Total time is around 1 hour 45 minutes, including baking and resting.

Ingredients

For the meat sauce

• 2 tbsp olive oil
• 1 large onion, finely chopped
• 2 garlic cloves, crushed
• 1 carrot, finely diced
• 1 celery stick, finely diced
• 500g beef mince
• 2 tbsp tomato purée
• 400g tin chopped tomatoes
• 150ml beef stock
• 1 tsp dried oregano
• 1 tsp dried thyme
• Salt and black pepper, to taste

For the béchamel sauce

• 50g unsalted butter
• 50g plain flour
• 600ml whole milk
• 75g mature Cheddar cheese, grated
• Freshly grated nutmeg, a pinch
• Salt and white pepper, to taste

For assembling

• 9 to 12 lasagne sheets
• 40g Parmesan cheese, finely grated

How to Make James Martin Saturday Morning Lasagne

• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle of the oven so the lasagne cooks evenly and browns nicely on top.
• Start the meat sauce: Heat the olive oil in a large pan over medium heat. Add the onion, garlic, carrot, and celery, then cook for 5 to 7 minutes until soft and fragrant.
• Brown the beef: Add the beef mince and cook until browned, breaking it up with a spoon so there are no large lumps.
• Build the flavour: Stir in the tomato purée and cook for 1 minute. Add the chopped tomatoes, beef stock, oregano, thyme, salt, and pepper. Simmer gently for 25 to 30 minutes until thick and rich.
• Make the béchamel: Melt the butter in a saucepan over low heat. Stir in the flour and cook for 1 minute. Gradually whisk in the milk until smooth, then cook until thickened. Stir in the Cheddar, nutmeg, salt, and white pepper.
• Assemble the lasagne: Spoon a layer of meat sauce into the base of a baking dish. Add lasagne sheets, followed by béchamel. Repeat the layers, finishing with béchamel on top.
• Add the topping: Sprinkle the Parmesan evenly over the top to create a golden crust.
• Bake: Bake for 40 to 45 minutes until bubbling and golden. If the top browns too quickly, cover loosely with foil.
• Rest and serve: Remove from the oven and let the lasagne rest for 10 minutes before slicing. This helps the layers hold together.

Tips for Perfect Lasagne

Why is my lasagne watery?

This usually happens if the meat sauce is too thin. Simmer it until thick and rich before assembling.

How do I stop the top from burning?

Cover loosely with foil if the cheese browns too quickly, then uncover for the final 10 minutes.

Should I pre-cook the lasagne sheets?

Most dried lasagne sheets soften perfectly during baking. Make sure the sauces fully cover them.

Can I make this ahead of time?

Yes, assemble the lasagne, cover, and refrigerate for up to 24 hours before baking.

Serving Suggestions

• Serve with a crisp green salad and vinaigrette
• Add garlic bread or focaccia on the side
• Pair with lightly steamed green beans or broccoli

Storage

Room temperature

Let the lasagne cool completely, then keep covered for up to 2 hours.

Refrigerator

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

Freezing

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

Nutrition (per serving)

• Calories: 520 kcal
• Carbohydrates: 38g
• Protein: 32g
• Fat: 28g
• Saturated fat: 14g
• Sodium: 780mg

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

FAQs

James Martin Saturday Morning Lasagne Recipe

Recipe by Alex TurnerCourse: MainCuisine: ItalianDifficulty: Medium

Servings

6

portions

Prep time

30

minutes

Cooking time

1

hour 

15

minutes

Total time

105

minutes

Calories

520

kcal

1

hour 

45

minutes

A rich and comforting lasagne with slow-cooked beef sauce, creamy béchamel, and perfectly baked pasta layers.

Ingredients

• 500g beef mince

• 1 large onion, chopped

• 2 garlic cloves, crushed

• 400g chopped tomatoes

• 600ml whole milk

• 50g butter

• 50g plain flour

• Lasagne sheets

• Grated Cheddar and Parmesan

Directions

• Prepare the oven and soften the vegetables.
• Brown the beef and simmer the sauce until rich.
• Make the béchamel sauce until smooth and thick.
• Layer sauce, pasta, and béchamel in a baking dish.
• Bake until golden and bubbling, then rest before serving.

Notes

• Let the lasagne rest before slicing for neat layers.
• Simmer the meat sauce until thick to avoid excess liquid.
• Freeze leftovers in individual portions for convenience.

This James Martin shepherd’s pie is a deeply comforting British classic made with rich lamb mince, slow-cooked vegetables, and a silky mashed potato topping. The filling is savoury and full-bodied, while the mash bakes to a lightly golden, creamy finish. It is a straightforward, family-friendly recipe that suits confident beginners and experienced cooks alike. From start to finish, it takes around 1 hour 20 minutes and delivers proper home-cooked flavour.

Ingredients

For the lamb filling

• 2 tbsp olive oil
• 1 large onion, finely chopped
• 2 carrots, finely diced
• 2 celery sticks, finely diced
• 2 cloves garlic, crushed
• 500g lamb mince
• 2 tbsp plain flour
• 2 tbsp tomato purée
• 300ml lamb stock
• 1 tbsp Worcestershire sauce
• 1 tsp fresh thyme leaves or ½ tsp dried thyme
• Salt and black pepper, to taste

For the mashed potato topping

• 900g potatoes, peeled and evenly chopped
• 50g unsalted butter
• 75ml whole milk, warmed
• Salt and white pepper, to taste

How to Make James Martin shepherd’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 heats evenly and the topping browns nicely.
• Cook the vegetables: Heat the olive oil in a large frying pan over medium heat. Add the onion, carrots, and celery, then cook for 8 to 10 minutes until softened but not coloured. Stir in the garlic and cook for 1 minute.
• Brown the lamb: Add the lamb mince to the pan. Cook for 5 to 6 minutes, breaking it up with a spoon, until fully browned. Season lightly with salt and black pepper.
• Build the sauce: Sprinkle over the flour and stir well. Add the tomato purée, lamb stock, Worcestershire sauce, and thyme. Bring to a gentle simmer and cook for 15 minutes until thick and rich.
• Make the mash: Boil the potatoes in salted water for 15 to 18 minutes until tender. Drain well, then mash with butter and warm milk until smooth. Season to taste.
• Assemble the pie: Spoon the lamb filling into a baking dish and level the surface. Spread the mashed potatoes evenly on top, roughing up the surface with a fork.
• Bake: Place the dish in the oven and bake for 25 to 30 minutes until the topping is lightly golden and the filling is bubbling at the edges.
• Rest and serve: Allow the shepherd’s pie to rest for 5 minutes before serving so the layers settle.

Tips for the Best Shepherd’s Pie

How do I stop the mash sinking into the filling?

Let the lamb mixture cool slightly before topping. This helps the layers stay defined during baking.

Can I make the filling richer?

Add a small knob of butter at the end of simmering or replace part of the stock with red wine for deeper flavour.

Why is my topping not browning?

Rough up the mash with a fork and place the dish on a higher shelf for the last 5 minutes if needed.

Can I prepare this ahead of time?

Yes, assemble the pie completely, cover, and refrigerate for up to 24 hours before baking.

Serving Suggestions

• Steamed green beans or peas
• Buttered cabbage or kale
• A simple side salad with mustard dressing

Storage

Room temperature

Allow the pie to cool, then keep covered for up to 2 hours before refrigerating.

Refrigerator

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

Freezing

Freeze the fully assembled and cooled pie for up to 3 months. Defrost overnight in the fridge before reheating.

Nutrition (per serving)

• Calories: 520 kcal
• Carbohydrates: 38 g
• Protein: 29 g
• Fat: 28 g
• Saturated Fat: 14 g
• Sodium: 720 mg

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

FAQs

James Martin Shepherd’s Pie

Recipe by Alex TurnerCourse: MainCuisine: BritishDifficulty: Easy

Servings

4

people

Prep time

25

minutes

Cooking time

55

minutes

Total time

80

minutes

Calories

520

kcal

1

hour 

20

minutes

A classic James Martin shepherd’s pie made with rich lamb mince, slow-cooked vegetables, and a creamy mashed potato topping.

Ingredients

• 500g lamb mince

• 1 large onion, chopped

• 2 carrots, diced

• 2 celery sticks, diced

• 2 cloves garlic, crushed

• 2 tbsp olive oil

• 2 tbsp plain flour

• 2 tbsp tomato purée

• 300ml lamb stock

• 1 tbsp Worcestershire sauce

• 900g potatoes, peeled

• 50g unsalted butter

• 75ml whole milk

• Fresh thyme

• Salt and black pepper

Directions

• Preheat the oven to 200°C or 180°C fan.
• Cook onion, carrots, and celery in olive oil until softened.
• Add lamb mince and brown fully.
• Stir in flour, tomato purée, stock, Worcestershire sauce, and thyme. Simmer until thick.
• Boil potatoes until tender, then mash with butter and milk.
• Layer lamb filling and mashed potatoes in a baking dish.
• Bake for 25 to 30 minutes until golden and bubbling.

Notes

• Let the filling cool slightly before topping with mash.
• Rough up the mash for a crisp finish.
• Can be frozen for up to 3 months.

James Martin Dauphinoise Potatoes are a rich, comforting classic made with thinly sliced potatoes baked slowly in cream, garlic, and butter. The texture is soft and tender with a lightly golden top, while the flavour is deeply savoury and indulgent without being heavy. This is a straightforward oven baked dish that feels luxurious but is very manageable for home cooks. From start to finish, it takes about 1 hour and 20 minutes.

Ingredients

For the potato layers

• 1 kg floury potatoes, peeled
• 1 garlic clove, cut in half
• 25 g unsalted butter, for greasing
• Salt, to taste
• Freshly ground black pepper, to taste

For the cream mixture

• 300 ml double cream
• 100 ml whole milk
• 1 small bay leaf
• A few sprigs of fresh thyme
• Freshly grated nutmeg, a small pinch

How to Make James Martin Dauphinoise Potatoes

• Prepare the oven: Preheat the oven to 180°C or 160°C fan. Rub an ovenproof dish generously with the cut garlic, then grease well with butter.
• Slice the potatoes: Slice the potatoes thinly using a sharp knife or mandoline. Aim for even slices so they cook at the same rate.
• Warm the cream: Place the double cream, milk, bay leaf, thyme, and nutmeg into a saucepan. Heat gently until just below simmering, then remove from the heat and set aside for 5 minutes to infuse.
• Layer the dish: Arrange a layer of potatoes in the dish, slightly overlapping. Season lightly with salt and pepper. Repeat until all the potatoes are used.
• Add the cream: Remove the herbs from the cream mixture, then pour it evenly over the potatoes. Press the potatoes down gently so they are mostly submerged.
• Bake slowly: Cover the dish with foil and bake for 50 minutes. Remove the foil and return to the oven for a further 20 to 25 minutes until golden and tender.
• Rest before serving: Remove from the oven and leave to stand for 10 minutes. This helps the layers settle and makes serving easier.

Tips for Perfect Dauphinoise Potatoes

How do I stop the potatoes from curdling?

Keep the oven temperature moderate and avoid boiling the cream. Gentle heat gives a smooth, silky finish.

Should the potatoes be fully covered in cream?

They should be mostly submerged but not swimming. Press them down gently before baking if needed.

Can I prepare this in advance?

Yes. Assemble the dish, cover, and refrigerate for up to 24 hours. Bring to room temperature before baking.

Why are my potatoes still firm?

The slices may be too thick or the dish too deep. Thin, even slices cook best.

Serving Suggestions

• Roast beef, lamb, or chicken
• Grilled sausages or pork chops
• Steamed green beans or buttered cabbage
• A crisp green salad to balance the richness

Storage

Room temperature

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

Refrigerator

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave.

Freezing

Freezing is not recommended as the cream can split and the texture may become grainy.

Nutrition

• Calories: 320 kcal
• Carbohydrates: 28 g
• Protein: 5 g
• Fat: 22 g
• Saturated fat: 14 g
• Sodium: 180 mg

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

FAQs

James Martin Dauphinoise Potatoes

Recipe by Alex TurnerCourse: Side DishCuisine: FrenchDifficulty: Easy

Servings

6

people

Prep time

20

minutes

Cooking time

1

hour 

10

minutes

Total time

90

minutes

Calories

320

kcal

1

hour 

30

minutes

Rich and creamy dauphinoise potatoes made with thinly sliced potatoes, garlic, and double cream. A classic French side dish perfect for roast dinners.

Ingredients

• 1 kg floury potatoes, peeled

• 300 ml double cream

• 100 ml whole milk

• 1 garlic clove, halved

• 25 g unsalted butter

• 1 bay leaf

• Fresh thyme

• Salt and black pepper

Directions

• Preheat the oven to 180°C or 160°C fan and grease an ovenproof dish with garlic and butter.
• Slice the potatoes thinly and evenly.
• Gently heat the cream, milk, bay leaf, thyme, and nutmeg until just below simmering.
• Layer the potatoes in the dish, seasoning each layer lightly.
• Pour over the infused cream and press potatoes down gently.
• Cover with foil and bake for 50 minutes.
• Remove foil and bake for another 20 to 25 minutes until golden and tender.
• Rest for 10 minutes before serving.

Notes

• Slice potatoes evenly for best results.
• Do not boil the cream.
• Let the dish rest before serving.

This classic James Martin cottage pie is rich, comforting, and deeply savoury, with tender minced beef cooked in a glossy gravy and topped with creamy mashed potatoes. The texture is soft and spoonable inside, finished with a lightly golden crust on top. It is a straightforward, homely recipe that suits confident beginners and seasoned cooks alike. From start to finish, it takes about 1 hour and 10 minutes, including baking.

Ingredients

For the beef filling

• 2 tbsp olive oil
• 1 large onion, finely chopped
• 2 carrots, finely diced
• 2 celery sticks, finely chopped
• 2 cloves garlic, crushed
• 750g beef mince
• 2 tbsp tomato purée
• 2 tbsp plain flour
• 400ml beef stock
• 1 tbsp Worcestershire sauce
• 1 tsp fresh thyme leaves or ½ tsp dried thyme
• Salt and freshly ground black pepper

For the potato topping

• 1kg floury potatoes, peeled and cut into chunks
• 50g unsalted butter
• 100ml warm milk
• Salt and freshly ground black pepper

How to Make James Martin Cottage 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.
• Cook the vegetables: Heat the olive oil in a large frying pan over medium heat. Add the onion, carrots, and celery, then cook for 8 to 10 minutes until softened but not coloured. Stir in the garlic and cook for 1 minute.
• Brown the beef: Add the beef mince to the pan and cook, breaking it up with a spoon, until browned all over. Season well with salt and black pepper.
• Build the sauce: Stir in the tomato purée and cook for 1 minute. Sprinkle over the flour and mix well, then gradually pour in the beef stock, stirring until smooth and slightly thickened. Add the Worcestershire sauce and thyme.
• Simmer the filling: Reduce the heat and simmer gently for 20 minutes until the sauce is rich and glossy. Taste and adjust the seasoning, then spoon the mixture into a large ovenproof dish.
• Make the mash: Boil the potatoes in salted water for 15 to 20 minutes until very tender. Drain well, then mash with the butter and warm milk until smooth and creamy. Season generously.
• Assemble the pie: Spoon the mashed potatoes over the beef filling and spread evenly. Rough up the surface with a fork to help it crisp in the oven.
• Bake: Bake for 25 to 30 minutes until bubbling at the edges and golden on top. Allow to stand for 5 minutes before serving.

Tips for the Best Cottage Pie

How do I stop the filling from being watery?

Simmer the beef mixture until thick before assembling the pie. The sauce should coat the mince rather than pool at the bottom.

Can I make the mash extra creamy?

Yes. Use floury potatoes and warm the milk before adding. This helps the mash absorb moisture evenly and stay smooth.

How do I get a golden topping?

Rough the mash with a fork and bake uncovered. For extra colour, you can brush lightly with melted butter before baking.

Can I prepare this ahead of time?

Yes. Assemble the pie, cool completely, cover, and refrigerate for up to 24 hours before baking.

Serving Suggestions

• Steamed green beans or buttered peas
• Simple cabbage or kale with a little butter
• Crusty bread to mop up the sauce

Storage

Room temperature

Allow the pie to cool, then keep covered for up to 2 hours before refrigerating.

Refrigerator

Store covered in the fridge for up to 3 days. Reheat thoroughly in the oven or microwave.

Freezing

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

Nutrition (per serving)

• Calories: 520 kcal
• Carbohydrates: 38 g
• Protein: 32 g
• Fat: 26 g
• Saturated fat: 13 g
• Sodium: 620 mg

Nutritional values are approximate and may vary depending on ingredients used.

FAQs

James Martin Cottage Pie

Recipe by Alex TurnerCourse: MainCuisine: BritishDifficulty: Easy

Servings

4

servings

Prep time

20

minutes

Cooking time

45

minutes

Total time

70

minutes

Calories

520

kcal

1

hour 

5

minutes

Classic James Martin cottage pie with rich beef mince in gravy and a creamy mashed potato topping. Comforting, hearty, and perfect for family dinners.

Ingredients

• 2 tbsp olive oil

• 1 large onion, finely chopped

• 2 carrots, finely diced

• 2 celery sticks, finely chopped

• 2 cloves garlic, crushed

• 750g beef mince

• 2 tbsp tomato purée

• 2 tbsp plain flour

• 400ml beef stock

• 1 tbsp Worcestershire sauce

• 1 tsp thyme

• 1kg potatoes, peeled and chopped

• 50g unsalted butter

• 100ml milk

• Salt and black pepper

Directions

• Preheat the oven to 200°C or 180°C fan.
• Cook onion, carrots, celery, and garlic in olive oil until soft.
• Add beef mince and brown well.
• Stir in tomato purée, flour, stock, Worcestershire sauce, and thyme.
• Simmer until thick, then transfer to an ovenproof dish.
• Boil potatoes until tender, then mash with butter and milk.
• Spread mash over beef filling.
• Bake until golden and bubbling.

Notes

• Simmer the filling well to avoid a watery pie.
• Rough the mash with a fork for a crisp topping.
• Can be frozen for up to 3 months.

This James Martin beef casserole is a classic, slow-cooked comfort dish with deep, rich flavour and melt-in-the-mouth beef. The sauce turns glossy and full-bodied as it cooks, with tender vegetables soaking up every bit of goodness. It is a straightforward, unfussy recipe that suits confident beginners and experienced home cooks alike. Total time is around 2 hours 30 minutes, most of it hands-off in the oven.

Ingredients

For the beef casserole

• 900 g stewing beef, cut into large chunks
• 2 tbsp plain flour
• Salt, to taste
• Black pepper, to taste
• 2 tbsp olive oil
• 2 onions, sliced
• 3 cloves garlic, finely chopped
• 2 tbsp tomato purée
• 300 ml beef stock
• 300 ml red wine
• 2 tsp Worcestershire sauce
• 2 bay leaves
• 2 sprigs fresh thyme

For the vegetables

• 3 carrots, thickly sliced
• 2 celery sticks, chopped
• 200 g mushrooms, halved

How to Make James Martin Beef Casserole

• Prepare the oven:Preheat the oven to 160°C. Take out a large, ovenproof casserole dish with a lid and set it on the hob over medium heat.
• Brown the beef:Season the flour with salt and pepper, then toss the beef until lightly coated. Heat the olive oil in the casserole dish and brown the beef in batches. Remove and set aside once nicely coloured.
• Build the base:In the same dish, add the onions and cook gently for 5 to 7 minutes until softened. Stir in the garlic and tomato purée, cooking for 1 minute until fragrant.
• Assemble the casserole:Return the beef to the dish. Pour in the red wine and let it bubble for 2 minutes. Add the stock, Worcestershire sauce, bay leaves, thyme, carrots, celery, and mushrooms. Stir well and bring to a gentle simmer.
• Slow cook:Cover with the lid and transfer to the oven. Cook for 2 hours, stirring once halfway through, until the beef is very tender and the sauce has thickened.
• Rest and serve:Remove from the oven and let the casserole rest for 10 minutes before serving. Taste and adjust seasoning if needed.

Tips for the Best Beef Casserole

Why is my beef still tough?

The beef needs time. If it is still firm, return the casserole to the oven and cook for another 20 to 30 minutes until tender.

Can I make this without wine?

Yes. Replace the wine with extra beef stock and add a splash of balsamic vinegar for depth.

How do I thicken the sauce?

Remove the lid for the last 20 minutes of cooking, or stir in a small knob of butter mixed with flour.

What cut of beef works best?

Chuck or braising steak gives the best balance of flavour and tenderness for slow cooking.

Serving Suggestions

• Creamy mashed potatoes
• Buttered egg noodles
• Steamed green beans or peas
• Crusty bread to soak up the sauce

Storage

Room temperature

Let the casserole cool, then store for up to 4 hours before refrigerating.

Refrigerator

Keep 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 in a sealed container. Defrost overnight in the fridge before reheating.

Nutrition

• Calories: 520 kcal
• Carbohydrates: 18 g
• Protein: 45 g
• Fat: 28 g
• Saturated fat: 9 g
• Sodium: 720 mg

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

FAQs

Mary Berry 3-Layer Victoria Sponge Recipe

Recipe by Rose MeltonCourse: DessertCuisine: BritishDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Light, fluffy Mary Berry 3-Layer Victoria Sponge filled with strawberry jam and freshly whipped cream. A classic British cake perfect for any occasion.

Ingredients

• 225g unsalted butter, softened

• 225g caster sugar

• 4 large eggs

• 225g self-raising flour

• 1 tsp baking powder

• 2 tbsp milk

• 150ml double cream

• 2 tbsp icing sugar

• 4–5 tbsp strawberry jam

• Fresh strawberries, sliced

• Icing sugar, for dusting

• Butter, for greasing tins

• Baking parchment

Directions

• Preheat oven to 180°C (160°C Fan). Grease and line three 8-inch round cake tins.
• Place butter, caster sugar, eggs, flour, baking powder and milk into a large bowl.
• Beat with an electric mixer for about 2 minutes until pale, smooth and fully combined.
• Divide evenly between tins and level the tops.
• Bake for 20–25 minutes until golden, springy and cooked through.
• Cool in tins for 5 minutes, then turn out onto a wire rack to cool completely.
• Whip double cream with icing sugar until soft peaks form.
• Sandwich the sponges with strawberry jam and whipped cream.
• Dust with icing sugar and decorate with fresh strawberries before serving.

Notes

• Ensure butter is fully softened for best rise.
• Do not open the oven door early to prevent sinking.
• Sponge layers can be frozen unfilled for up to 3 months.