James Martin Recipes

Author: Rose Melton

James Martin Sponge Pudding Recipe
This James Martin sponge pudding is a wonderfully light and comforting dessert with a soft, airy sponge and a rich, syrupy base. It’s a classic British pudding that’s simple to prepare yet delivers a beautifully indulgent result. The texture is fluffy on top and moist underneath, making every spoonful satisfying. This is an easy recipe, perfect for beginners, and takes around 1 hour from start to finish.

Ingredients

For the sponge
- 175g unsalted butter, softened
- 175g caster sugar
- 3 large eggs
- 175g self-raising flour
- 1 tsp baking powder
- 2 tbsp milk
- 1 tsp vanilla extract
For the syrup base
- 6 tbsp golden syrup
- Zest of 1 lemon (optional)
For the topping
- Custard or cream, to serve
How to Make James Martin Sponge Pudding
- Prepare the oven: Preheat the oven to 180°C or 160°C fan. Grease a medium pudding dish and spoon the golden syrup evenly over the base.
- Mix the sponge batter: In a large bowl, cream together the butter and sugar until pale and fluffy. Add the eggs one at a time, beating well after each addition.
- Incorporate dry ingredients: Sift in the flour and baking powder, then gently fold into the mixture. Stir in the milk and vanilla extract until smooth.
- Assemble the pudding: Spoon the sponge mixture carefully over the syrup layer, spreading it evenly without disturbing the base.
- Bake the pudding: Place in the preheated oven and bake for 30–35 minutes until the sponge is golden and springy to the touch.
- Cool slightly: Remove from the oven and allow to rest for 5 minutes before serving so the syrup settles.
- Serve: Spoon into bowls, ensuring each portion has both sponge and syrup, and serve warm with custard or cream.
Tips

Why is my sponge dense?

This usually happens if the mixture is overmixed or the butter wasn’t properly softened. Cream the butter and sugar thoroughly for a lighter texture.

How do I stop the sponge from sinking?

Avoid opening the oven door during baking, as this can cause the sponge to collapse.

Can I make it more citrusy?

Yes, adding lemon zest to both the syrup and sponge enhances the flavour beautifully.

How do I know when it’s done?

The sponge should be golden, firm to the touch, and spring back lightly when pressed.

Serving Suggestions
- Serve warm with classic vanilla custard
- Add a scoop of vanilla ice cream for contrast
- Drizzle extra golden syrup for added indulgence
- Pair with lightly whipped cream
Storage

Room Temperature

Keep covered for up to 1 day in a cool place.

Refrigerator

Store in an airtight container for up to 3 days. Reheat before serving for best texture.

Freezing

Freeze portions for up to 2 months. Thaw overnight in the fridge and reheat gently.

Nutrition
- Calories: 360 kcal
- Carbohydrates: 48g
- Protein: 5g
- Fat: 16g
- Saturated Fat: 9g
- Sodium: 180mg
These values are estimates and may vary depending on ingredients used.

FAQs

Can I make this pudding in advance?

Yes, you can prepare and bake it ahead of time. Reheat gently in the oven before serving for best results.

What can I use instead of golden syrup?

You can use honey or maple syrup, though the flavour will be slightly different.

Can I steam this pudding instead of baking?

Yes, it can be steamed for a more traditional texture, though it will take longer to cook.

Is this pudding suitable for children?

Yes, it is sweet, soft, and comforting, making it perfect for all ages.
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James Martin Sponge Pudding Recipe
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
Light and fluffy sponge pudding with a rich golden syrup base. A comforting British classic dessert that is easy to make and perfect served warm with custard.
Ingredients
175g unsalted butter, softened
175g caster sugar
3 large eggs
175g self-raising flour
1 tsp baking powder
2 tbsp milk
1 tsp vanilla extract
6 tbsp golden syrup
Zest of 1 lemon (optional)
Directions
Preheat oven to 180°C (160°C Fan). Grease a pudding dish and add golden syrup to the base.
Cream butter and sugar until pale and fluffy.
Add eggs one at a time, mixing well after each addition.
Fold in flour and baking powder, then add milk and vanilla.
Spoon mixture over syrup and level gently.
Bake for 30–35 minutes until golden and springy.
Cool slightly before serving warm.
Notes

Do not overmix the batter for a light sponge.
Serve warm for the best texture and flavour.
Pairs perfectly with custard or cream.
April 6, 2026
James Martin Fish Pie
This comforting James Martin Fish Pie is a classic British dish made with tender chunks of fish in a rich, creamy sauce, topped with fluffy mashed potatoes. It has a beautifully balanced flavour, combining delicate seafood with a savoury, buttery finish. The texture is creamy beneath and golden on top, making it deeply satisfying. It is a medium-level recipe that takes around 1 hour from start to finish.

Ingredients

For the Fish Filling
- 300g white fish fillets (cod or haddock), skinless
- 200g salmon fillet, skinless
- 150g smoked haddock
- 500ml whole milk
- 1 small onion, peeled and halved
- 1 bay leaf
- 50g unsalted butter
- 50g plain flour
- 100ml double cream
- 2 tbsp fresh parsley, chopped
- Salt and black pepper to taste
For the Mashed Potato Topping
- 700g potatoes, peeled and chopped
- 50g butter
- 100ml milk
- 50g cheddar cheese, grated
- Salt and black pepper to taste
How to Make James Martin Fish 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: Place the fish in a pan with the milk, onion, and bay leaf. Gently heat until just simmering, then cook for 5 minutes. Remove the fish, strain and reserve the milk.
- Make the sauce: Melt the butter in a pan, stir in the flour, and cook for 1 minute. Gradually add the reserved milk, stirring constantly until smooth and thickened.
- Add cream and herbs: Stir in the double cream and parsley. Season well with salt and pepper.
- Assemble the filling: Flake the fish into large chunks and place in an ovenproof dish. Pour over the sauce evenly.
- Prepare the mash: Boil the potatoes in salted water until tender. Drain, then mash with butter and milk until smooth. Season to taste.
- Top the pie: Spoon the mashed potatoes over the fish mixture and spread evenly. Sprinkle grated cheese on top.
- Bake: Place in the oven and bake for 25 to 30 minutes until the top is golden and bubbling.
- Cool slightly: Let the pie rest for 5 minutes before serving so it sets nicely.
Tips

How do I stop the sauce from becoming lumpy?

Add the milk gradually while whisking continuously to keep the sauce smooth and silky.

Can I use frozen fish?

Yes, just ensure it is fully thawed and drained well before cooking to avoid excess water.

How do I get a golden topping?

Use a fork to rough up the mashed potatoes and sprinkle cheese for a crisp, golden finish.

Can I make it richer?

Add a boiled egg or a pinch of nutmeg to the sauce for extra depth and flavour.

Serving Suggestions
- Serve with steamed green beans or peas
- Add a fresh green salad on the side
- Pair with crusty bread for extra comfort
- Enjoy with a squeeze of lemon for freshness
Storage

At Room Temperature

Leave the pie out for no more than 2 hours after cooking.

In the Refrigerator

Store in an airtight container for up to 3 days. Reheat thoroughly before serving.

Freezing

Freeze for up to 2 months. Defrost overnight in the fridge and reheat in the oven until hot throughout.

Nutrition
- Calories: 420 kcal
- Carbohydrates: 28g
- Protein: 25g
- Fat: 22g
- Saturated Fat: 12g
- Sodium: 480mg
These values are approximate and may vary depending on ingredients used.

FAQs

Can I make fish pie in advance?

Yes, you can assemble the pie up to a day ahead and store it in the fridge. Bake when ready to serve.

What fish works best for fish pie?

A mix of white fish, salmon, and smoked fish gives the best flavour and texture.

Can I freeze fish pie before baking?

Yes, assemble the pie and freeze it unbaked. Bake straight from frozen, adding extra time.

Why is my fish pie watery?

This usually happens if the fish releases too much moisture. Ensure fish is well-drained before adding to the sauce.
Print

James Martin Fish 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
A classic British fish pie with tender chunks of fish in a creamy sauce, topped with fluffy mashed potatoes and baked until golden.
Ingredients
300g white fish fillets
200g salmon fillet
150g smoked haddock
500ml milk
1 onion
1 bay leaf
50g butter
50g flour
100ml cream
Parsley
700g potatoes
50g butter for mash
100ml milk for mash
50g cheddar cheese
Directions
Preheat oven to 200°C (180°C Fan).
Poach fish in milk with onion and bay leaf.
Make sauce with butter, flour and reserved milk.
Add cream and parsley.
Place fish in dish and cover with sauce.
Boil and mash potatoes with butter and milk.
Spread mash over filling and top with cheese.
Bake for 25–30 minutes until golden.
Rest briefly before serving.
Notes

Use a mix of fish for best flavour.
Do not overcook fish when poaching.
Can be made ahead and chilled before baking.
April 6, 2026
James Martin Custard Recipe
This classic custard is smooth, rich, and beautifully silky, just as you would expect from a traditional British kitchen. Made with simple ingredients, it delivers a comforting vanilla flavour and a luxuriously creamy texture. It’s surprisingly easy to prepare with a little care and attention, making it suitable for beginners. From start to finish, it takes around 20 minutes.

Ingredients

For the Custard
- 500ml whole milk
- 1 vanilla pod (or 1 tsp vanilla extract)
- 4 large egg yolks
- 50g caster sugar
- 1 tbsp cornflour (optional, for a thicker custard)
How to Make James Martin Custard Recipe
- Prepare the milk: Pour the milk into a saucepan. Split the vanilla pod and scrape out the seeds, adding both seeds and pod to the milk. Heat gently until just steaming, but do not boil.
- Mix the eggs and sugar: In a bowl, whisk together the egg yolks and caster sugar until pale and slightly thickened. Stir in the cornflour if using.
- Temper the mixture: Slowly pour the warm milk into the egg mixture, whisking constantly to prevent curdling.
- Cook the custard: Return the mixture to the saucepan and cook over low heat, stirring continuously with a wooden spoon until the custard thickens enough to coat the back of the spoon.
- Strain and cool: Remove from heat and strain through a sieve into a clean bowl to remove the vanilla pod and ensure a smooth texture.
- Serve or store: Serve warm, or cover the surface with cling film to prevent a skin forming and allow to cool.
Tips

Why did my custard curdle?

This usually happens if the heat is too high. Always cook custard gently and stir constantly to keep it smooth.

How do I get a thicker custard?

Add a small amount of cornflour or cook slightly longer, but avoid boiling as this can split the mixture.

Can I make it without a vanilla pod?

Yes, vanilla extract works well. Add it after cooking for the best flavour.

How do I prevent a skin forming?

Place cling film directly on the surface of the custard while it cools to stop a skin from developing.

Serving Suggestions
- Pour over warm apple crumble or fruit pies
- Serve alongside sponge puddings
- Use as a filling for trifles
- Enjoy on its own with a sprinkle of nutmeg
Storage

Room Temperature

Custard should not be left out for more than 2 hours.

Refrigerator

Store in an airtight container for up to 3 days. Reheat gently, stirring well.

Freezing

Freezing is not recommended as it can affect the texture and cause separation.

Nutrition
- Calories: 180 kcal
- Carbohydrates: 18g
- Protein: 6g
- Fat: 9g
- Saturated Fat: 5g
- Sodium: 70mg
These values are approximate and may vary depending on ingredients used.

FAQs

Can I make custard ahead of time?

Yes, custard can be made in advance and stored in the fridge. Reheat gently over low heat while stirring.

Why is my custard too thin?

It may need a little more cooking time or a touch of cornflour to help thicken it.

Can I use skimmed milk?

You can, but whole milk gives a richer and creamier result.

Can I reheat custard?

Yes, reheat slowly over low heat and stir continuously to maintain a smooth texture.
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James Martin Custard Recipe
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 classic custard made with milk, egg yolks, and vanilla. Perfect for pouring over desserts or enjoying on its own.
Ingredients
500ml whole milk
1 vanilla pod or 1 tsp vanilla extract
4 egg yolks
50g caster sugar
1 tbsp cornflour (optional)
Directions
Heat milk with vanilla until steaming.
Whisk egg yolks and sugar together.
Slowly add warm milk while whisking.
Return to pan and cook gently until thickened.
Strain and serve warm or cool.
Notes

Always cook on low heat to prevent curdling.
Stir continuously for a smooth texture.
Add vanilla extract after cooking if not using a pod.
April 3, 2026
James Martin Baked Cheesecake Recipe
This James Martin baked cheesecake is a rich and creamy dessert with a beautifully smooth texture and a lightly golden top. It has a buttery biscuit base and a velvety filling that balances sweetness with a gentle tang. While it looks impressive, the method is straightforward and suitable for confident beginners. From start to finish, allow around 1 hour 30 minutes plus cooling time for the best results.

Ingredients

For the Base
- 200g digestive biscuits, crushed
- 100g unsalted butter, melted
For the Filling
- 600g full-fat cream cheese
- 150g caster sugar
- 3 large eggs
- 1 tsp vanilla extract
- 150ml sour cream
- 1 tbsp plain flour
For the Topping (Optional)
- Fresh berries
- Fruit compote or sauce
- Icing sugar, for dusting
How to Make James Martin Baked Cheesecake
- Prepare the oven: Preheat the oven to 160°C or 140°C fan. Grease and line the base of a 20cm springform tin with baking parchment.
- Make the base: Mix the crushed biscuits with the melted butter until fully combined. Press the mixture firmly into the base of the tin. Chill in the fridge for 20 minutes to set.
- Prepare the filling: In a large bowl, beat the cream cheese and caster sugar until smooth and creamy.
- Add the eggs: Add the eggs one at a time, mixing gently after each addition to avoid incorporating too much air.
- Finish the mixture: Stir in the vanilla extract, sour cream, and plain flour until smooth and well combined.
- Assemble: Pour the filling over the chilled biscuit base and smooth the top.
- Bake: Bake in the centre of the oven for 50 to 60 minutes until the edges are set but the centre still has a slight wobble.
- Cool slowly: Turn off the oven, open the door slightly, and allow the cheesecake to cool inside for 1 hour to prevent cracking.
- Chill: Remove from the oven and refrigerate for at least 4 hours or overnight before serving.
Tips

How do I prevent cracks in my cheesecake?

Avoid overmixing the batter and let the cheesecake cool gradually in the oven with the door slightly open.

Why is my cheesecake too soft?

It may need more chilling time. Always refrigerate for several hours to allow it to fully set.

Can I use low-fat cream cheese?

Full-fat cream cheese gives the best texture. Low-fat versions can make the filling thinner and less creamy.

How do I know when it’s done baking?

The edges should be firm while the centre should still have a slight wobble when gently shaken.

Serving Suggestions
- Serve with fresh strawberries or raspberries
- Add a drizzle of berry compote
- Pair with a dollop of whipped cream
- Dust lightly with icing sugar for a simple finish
Storage

Room Temperature

Do not leave the cheesecake out for more than 2 hours, especially in warm conditions.

Refrigerator

Store in an airtight container in the fridge for up to 3 days. Keep it covered to prevent it from drying out.

Freezing

Freeze slices individually wrapped for up to 2 months. Thaw overnight in the fridge before serving.

Nutrition
- Calories: 420 kcal
- Carbohydrates: 30g
- Protein: 7g
- Fat: 30g
- Saturated Fat: 18g
- Sodium: 280mg
Nutritional values are estimates and may vary depending on ingredients used.

FAQs

Can I make this cheesecake without a springform tin?

Yes, but a springform tin makes it much easier to remove neatly. If using a regular tin, line it well with parchment.

Can I add flavours to this cheesecake?

You can add lemon zest, melted chocolate, or a swirl of fruit puree to customise the flavour.

Why did my cheesecake sink in the middle?

This can happen if it cools too quickly or is slightly underbaked. Letting it cool slowly helps prevent sinking.

Can I make this cheesecake ahead of time?

Yes, it’s ideal for making a day in advance as it needs several hours to chill and set properly.
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James Martin Baked Cheesecake Recipe
Recipe by Milli RoseCourse: DessertCuisine: BritishDifficulty: Medium
Servings
4
servings
Prep time
30
minutes
Cooking time
40
minutes
Calories
300
kcal
Total time
1
hour
10
minutes
A rich and creamy baked cheesecake with a buttery biscuit base and smooth, lightly tangy filling. Perfect for an elegant dessert or special occasion.
Ingredients
200g digestive biscuits, crushed
100g unsalted butter, melted
600g full-fat cream cheese
150g caster sugar
3 large eggs
1 tsp vanilla extract
150ml sour cream
1 tbsp plain flour
Fresh berries (optional)
Fruit compote (optional)
Directions
Preheat oven to 160°C (140°C fan). Grease and line a 20cm springform tin.
Mix crushed biscuits with melted butter and press into the base. Chill for 20 minutes.
Beat cream cheese and sugar until smooth.
Add eggs one at a time, mixing gently.
Stir in vanilla, sour cream, and flour.
Pour over base and smooth the top.
Bake for 50–60 minutes until edges are set and centre slightly wobbly.
Cool in oven with door ajar, then chill for several hours.
Notes

Do not overmix to avoid cracks.
Chill overnight for best texture.
Serve with fresh fruit for added flavour.
April 3, 2026
James Martin Roast Beef
This James Martin roast beef is a timeless British classic, known for its tender, juicy centre and beautifully crisp, golden crust. The meat is rich in flavour, enhanced with simple seasoning and slow roasting for perfect results. It is a moderately easy dish that delivers impressive results with minimal effort. From preparation to serving, the total time is around 1 hour 45 minutes, making it ideal for a hearty Sunday roast.

Ingredients

For the Roast Beef
- 1.5 kg beef rib or sirloin joint
- 2 tbsp olive oil
- 1 tbsp sea salt
- 1 tsp freshly ground black pepper
- 2 garlic cloves, crushed
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
For the Gravy
- 2 tbsp plain flour
- 500 ml beef stock
- 1 tbsp Worcestershire sauce
How to Make James Martin Roast Beef
- Prepare the oven: Preheat the oven to 220°C or 200°C fan. Place a shelf in the middle of the oven so the beef cooks evenly and develops a rich crust.
- Prepare the beef: Remove the beef from the fridge 30 minutes before cooking. Rub all over with olive oil, salt, pepper, garlic, rosemary, and thyme.
- Roast the beef: Place the beef in a roasting tin and cook at high heat for 20 minutes to seal and brown the outside.
- Reduce temperature: Lower the oven to 180°C or 160°C fan and continue roasting for 40 to 60 minutes depending on your preferred doneness.
- Rest the meat: Remove the beef from the oven, cover loosely with foil, and allow it to rest for 20 minutes before carving.
- Make the gravy: Place the roasting tin over medium heat, stir in flour, then gradually add beef stock and Worcestershire sauce. Simmer until thickened.
- Serve: Slice the beef and serve with hot gravy.
Tips

How do I keep roast beef tender?

Allow the beef to come to room temperature before cooking and always rest it after roasting to retain juices.

How can I achieve a perfect crust?

Start roasting at a high temperature to seal the meat and create a crisp outer layer.

What is the best cut for roast beef?

Rib, sirloin, or topside cuts work well, offering a balance of tenderness and flavour.

How do I know when the beef is done?

Use a meat thermometer. Medium rare is around 55°C, medium is 60°C, and well done is 70°C.

Serving Suggestions
- Serve with roasted potatoes and Yorkshire puddings
- Add steamed vegetables such as carrots and broccoli
- Pair with horseradish sauce or mustard
- Enjoy with a rich onion gravy
Storage

Room Temperature

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

Refrigerator

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

Freezing

Freeze sliced beef for up to 2 months. Wrap tightly and thaw overnight in the fridge before reheating.

Nutrition
- Calories: 420 kcal
- Carbohydrates: 4g
- Protein: 38g
- Fat: 28g
- Saturated Fat: 10g
- Sodium: 520mg
These values are approximate and may vary depending on ingredients used.

FAQs

How long should I cook roast beef per kg?

Cook for about 20 minutes per 500g for medium, adjusting time depending on your preferred doneness.

Should I cover roast beef with foil while cooking?

No, leave it uncovered to allow the outside to brown properly. Cover only when resting.

Can I cook roast beef in advance?

Yes, you can cook it ahead and reheat gently, but it is best served fresh for maximum juiciness.

Why is my roast beef tough?

It may be overcooked or not rested properly. Always allow resting time and avoid cooking beyond your preferred doneness.
Print

James Martin Roast Beef
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
A classic roast beef with a crisp outer crust and tender, juicy centre, served with rich homemade gravy.
Ingredients
1.5 kg beef rib or sirloin joint
2 tbsp olive oil
1 tbsp sea salt
1 tsp black pepper
2 garlic cloves, crushed
2 sprigs rosemary
2 sprigs thyme
2 tbsp plain flour
500 ml beef stock
1 tbsp Worcestershire sauce
Directions
Preheat oven to 220°C (200°C fan).
Rub beef with oil, salt, pepper, garlic and herbs.
Roast for 20 minutes at high heat.
Reduce temperature to 180°C and cook for 40 to 60 minutes.
Rest meat for 20 minutes before carving.
Prepare gravy using pan juices, flour and stock.
Slice and serve with gravy.
Notes

Resting the meat is essential for juicy slices.
Use a thermometer for precise doneness.
Leftovers are great for sandwiches.
April 2, 2026
James Martin Pork Belly Recipe
This James Martin pork belly recipe delivers beautifully crisp crackling with tender, melt-in-the-mouth meat beneath. The rich flavour comes from slow roasting, allowing the fat to render and the meat to become incredibly succulent. It’s a moderately easy recipe that rewards patience rather than skill. Total time is around 2 hours, making it perfect for a relaxed weekend meal or special dinner.

Ingredients

For the Pork Belly
- 1.2kg pork belly, skin scored
- 2 tsp sea salt
- 1 tsp black pepper
- 1 tbsp olive oil
For the Flavour Base
- 2 onions, sliced
- 2 carrots, chopped
- 2 garlic cloves, crushed
- 250ml chicken stock
- 1 tbsp fresh thyme leaves
How to Make James Martin Pork Belly Recipe
- Prepare the oven: Preheat the oven to 220°C or 200°C fan. Place a shelf in the middle of the oven so the pork cooks evenly and the crackling crisps up properly.
- Season the pork: Pat the pork belly dry with kitchen paper. Rub the skin with olive oil, then sprinkle generously with sea salt and black pepper, making sure it gets into the scored lines.
- Prepare the base: Spread the onions, carrots, and garlic in a roasting tin. Pour in the chicken stock and sprinkle over the thyme.
- Roast at high heat: Place the pork belly on top of the vegetables, skin side up. Roast for 30 minutes to start crisping the crackling.
- Slow roast: Reduce the oven temperature to 160°C or 140°C fan and continue roasting for 1 hour 30 minutes until the meat is tender.
- Rest before serving: Remove the pork from the oven and let it rest for 10 minutes before slicing. This helps keep the meat juicy.
Tips

How do I get perfect crackling?

Make sure the skin is completely dry before seasoning and always start with a high oven temperature.

Why is my pork belly not tender?

It likely needs more time. Slow roasting at a lower temperature is key to breaking down the fat and connective tissue.

Can I prepare this in advance?

Yes, you can season the pork and leave it uncovered in the fridge overnight to dry the skin further.

Should I cover the pork while cooking?

No, leave it uncovered so the crackling stays crisp and does not steam.

Serving Suggestions
- Serve with creamy mashed potatoes
- Add steamed greens like cabbage or broccoli
- Pair with roasted apples or apple sauce
- Drizzle with the pan juices for extra flavour
Storage

Room Temperature

Do not leave cooked pork belly out for more than 2 hours.

Refrigerator

Store in an airtight container for up to 3 days. Reheat in the oven to maintain crispness.

Freezing

Freeze portions for up to 2 months. Thaw overnight in the fridge and reheat thoroughly before serving.

Nutrition
- Calories: 520 kcal
- Carbohydrates: 6g
- Protein: 28g
- Fat: 42g
- Saturated Fat: 15g
- Sodium: 680mg
These values are approximate and may vary depending on ingredients used.

FAQs

How do I make pork belly skin crispy?

Dry the skin thoroughly, rub with salt, and start roasting at a high temperature before lowering the heat.

Can I cook pork belly in advance?

Yes, you can cook it ahead and reheat in the oven. For best crackling, reheat uncovered at a high temperature.

What is the best cut for pork belly?

Choose a piece with even layers of fat and meat and well-scored skin for the best results.

How do I know when pork belly is done?

The meat should be tender and easy to slice, while the skin should be golden and crisp.
Print

James Martin Pork Belly Recipe
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
Crispy crackling pork belly with tender, juicy meat slow roasted over a bed of vegetables. A rich and comforting main course.
Ingredients
1.2kg pork belly, skin scored
2 tsp sea salt
1 tsp black pepper
1 tbsp olive oil
2 onions, sliced
2 carrots, chopped
2 garlic cloves, crushed
250ml chicken stock
1 tbsp fresh thyme leaves
Directions
Preheat oven to 220°C (200°C fan).
Rub pork with oil, salt, and pepper.
Place vegetables and stock in roasting tin.
Roast pork at high heat for 30 minutes.
Reduce heat and roast for 1 hour 30 minutes.
Rest for 10 minutes before slicing.
Notes

Dry skin thoroughly for best crackling.
Do not cover during roasting.
Resting keeps the meat juicy.
April 2, 2026
James Martin Slow Roast Shoulder of Lamb Recipe
This James Martin slow roast shoulder of lamb is a comforting, flavour-packed dish with beautifully tender meat that falls apart at the touch of a fork. Slow cooking allows the lamb to absorb herbs, garlic, and rich juices, creating a deep and satisfying taste. While it takes a few hours in the oven, the preparation is simple and very approachable. Perfect for a relaxed weekend meal, this recipe delivers impressive results with minimal effort.

Ingredients

For the Lamb
- 1.8–2.2kg shoulder of lamb, bone-in
- 4 cloves garlic, sliced
- 2 tbsp olive oil
- 2 tsp sea salt
- 1 tsp freshly ground black pepper
- 1 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme leaves
For the Roasting Base
- 2 onions, thickly sliced
- 2 carrots, roughly chopped
- 2 celery sticks, chopped
- 250ml chicken or lamb stock
- 150ml dry white wine
How to Make James Martin Slow Roast Shoulder of Lamb
- Prepare the oven: Preheat the oven to 220°C or 200°C fan. Place a shelf in the middle of the oven so the lamb cooks evenly.
- Prepare the lamb: Pat the lamb dry with kitchen paper. Using a small knife, make incisions all over and insert slices of garlic.
- Season: Rub the lamb with olive oil, then season generously with salt, pepper, rosemary, and thyme.
- Prepare the base: Scatter the onions, carrots, and celery in a large roasting tin. Place the lamb on top.
- Initial roasting: Roast uncovered for 20 minutes to develop a golden crust.
- Slow roast: Reduce the oven temperature to 150°C or 130°C fan. Pour in the stock and wine, cover tightly with foil, and roast for 3.5 to 4 hours.
- Baste and finish: Remove the foil for the final 30 minutes, basting the lamb with the juices for a rich finish.
- Rest and serve: Allow the lamb to rest for 15–20 minutes before shredding or carving.
Tips

How do I keep the lamb moist?

Ensure the roasting tin is tightly covered during slow cooking and baste occasionally to keep the meat juicy.

Can I cook it overnight?

Yes, you can cook it at a lower temperature for longer, around 120°C, for ultra-tender results.

What if my lamb isn’t tender?

Simply return it to the oven for another 30–60 minutes. Shoulder needs time to fully break down.

Should I rest the lamb?

Yes, resting allows the juices to redistribute, making the meat more succulent and easier to carve.

Serving Suggestions
- Serve with roasted potatoes and seasonal vegetables
- Pair with creamy mashed potatoes
- Add a fresh mint sauce or gravy
- Serve with crusty bread to soak up juices
Storage

At Room Temperature

Do not leave the lamb out for more than 2 hours after cooking.

In the Refrigerator

Store leftovers in an airtight container for up to 3 days. Reheat gently to maintain moisture.

Freezing

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

Nutrition
- Calories: 520 kcal
- Carbohydrates: 6g
- Protein: 45g
- Fat: 35g
- Saturated Fat: 14g
- Sodium: 620mg
Nutrition values are estimates and may vary depending on ingredients used.

FAQs

How long should I slow roast shoulder of lamb?

Typically 3.5 to 4 hours at a low temperature ensures the meat becomes tender and easy to shred.

Can I use boneless shoulder of lamb?

Yes, boneless lamb works well and may cook slightly faster. Keep it covered to retain moisture.

What temperature is best for slow roasting lamb?

A low temperature of around 150°C or 130°C fan is ideal for breaking down the meat slowly.

Can I prepare this in advance?

Yes, you can cook the lamb a day ahead and reheat gently with its juices before serving.
Print

James Martin Slow Roast Shoulder of Lamb Recipe
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
Tender, slow-roasted shoulder of lamb infused with garlic, herbs, and rich juices. A comforting and impressive dish perfect for weekend meals.
Ingredients
1.8–2.2kg shoulder of lamb
4 cloves garlic
2 tbsp olive oil
2 tsp salt
1 tsp black pepper
1 tbsp rosemary
1 tbsp thyme
2 onions
2 carrots
2 celery sticks
250ml stock
150ml white wine
Directions
Preheat oven to 220°C.
Prepare lamb and insert garlic.
Season with herbs and oil.
Place on vegetable base.
Roast for 20 minutes.
Lower heat and cook for 4 hours covered.
Uncover and finish roasting.
Rest and serve.
Notes

Cover tightly to keep moisture in.
Cook low and slow for best tenderness.
Rest before serving for juicier meat.
April 1, 2026
James Martin Yorkshire Pudding Recipe For 4 Persons
This classic Yorkshire pudding recipe is crisp on the outside with a light, airy centre that rises beautifully in the oven. Made with a simple batter and hot oil, it delivers a rich, savoury flavour that pairs perfectly with roast dinners. It’s surprisingly easy to master with the right technique, making it suitable for beginners. From start to finish, this recipe takes around 35 minutes.

Ingredients

For the Yorkshire pudding batter
- 140g plain flour
- 4 large eggs
- 200ml whole milk
- ½ tsp salt
For cooking
- 4 tbsp vegetable oil or beef dripping
How to Make James Martin Yorkshire Pudding Recipe For 4 Persons
- Prepare the oven: Preheat the oven to 220°C or 200°C fan. Place a shelf in the top third of the oven so the puddings rise quickly and become crisp.
- Heat the oil: Divide the oil evenly into a 4-hole Yorkshire pudding tin or muffin tray. Place the tray in the oven for 10–15 minutes until the oil is smoking hot.
- Mix the batter: In a bowl, whisk the eggs, milk, and salt together. Gradually add the flour, whisking until smooth and lump-free. Let the batter rest for 10 minutes if possible.
- Fill the tins: Carefully remove the hot tin from the oven. Quickly and evenly pour the batter into each hole. The oil should sizzle immediately.
- Bake: Return the tray to the oven and bake for 20–25 minutes without opening the door, until the puddings are risen, golden, and crisp.
- Serve: Remove from the oven and serve immediately while hot and puffed up.
Tips

Why didn’t my Yorkshire puddings rise?

The oil must be very hot before adding the batter. Also, avoid opening the oven door during baking.

Can I make the batter in advance?

Yes, the batter can be made up to a few hours ahead and kept chilled. Bring it to room temperature before using.

How do I get them extra crispy?

Use beef dripping for richer flavour and crisp edges, and bake in a very hot oven.

Should the batter be thick or thin?

The batter should be similar in consistency to single cream for best results.

Serving Suggestions
- Serve with roast beef and gravy
- Pair with roast chicken or lamb
- Fill with sausages for a quick toad-in-the-hole twist
- Drizzle with onion gravy for extra flavour
Storage

Room Temperature

Best served fresh, but can sit at room temperature for up to 2 hours.

Refrigerator

Store in an airtight container for up to 2 days. Reheat in a hot oven to crisp up.

Freezing

Freeze for up to 1 month. Reheat directly from frozen in a hot oven until heated through and crisp.

Nutrition
- Calories: 220 kcal
- Carbohydrates: 18g
- Protein: 7g
- Fat: 13g
- Saturated Fat: 3g
- Sodium: 180mg
Nutrition values are estimates and may vary depending on ingredients used.

FAQs

Why is my Yorkshire pudding flat?

Flat puddings are usually caused by oil that isn’t hot enough or opening the oven door during baking.

Can I use self-raising flour?

Plain flour is recommended for the correct texture, but self-raising flour can be used in a pinch, though results may differ slightly.

What oil is best for Yorkshire pudding?

Vegetable oil or beef dripping works best as they can withstand high temperatures and add flavour.

Can I make mini Yorkshire puddings?

Yes, simply use a muffin tin and reduce the cooking time slightly while keeping the oven hot.
Print

James Martin Yorkshire Pudding Recipe For 4 Persons
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
Crispy, golden Yorkshire puddings with a light and airy centre. Perfectly risen and ideal for serving with roast dinners.
Ingredients
140g plain flour
4 large eggs
200ml whole milk
½ tsp salt
4 tbsp vegetable oil or beef dripping
Directions
Preheat oven to 220°C (200°C Fan) and heat oil in a tin until smoking hot.
Whisk eggs, milk, salt, and flour into a smooth batter.
Carefully pour batter into hot oil-filled tin.
Bake for 20–25 minutes until risen and golden.
Serve immediately while hot and crisp.
Notes

Ensure oil is very hot before adding batter.
Do not open oven door during baking.
Best served immediately for maximum rise and crispness.
April 1, 2026
James Martin Lemon Cheesecake Recipe
This James Martin lemon cheesecake is a beautifully light and creamy dessert with a bright citrus flavour that cuts through the richness perfectly. The buttery biscuit base pairs wonderfully with the smooth, tangy filling, creating a well-balanced treat. It is an easy, no-fuss recipe that feels impressive yet approachable for home bakers. With minimal baking and a simple method, it comes together in around 30 minutes plus chilling time.

Ingredients

For the base
- 200g digestive biscuits, crushed
- 100g unsalted butter, melted
For the filling
- 400g full-fat cream cheese
- 100g icing sugar
- 300ml double cream
- Zest of 2 lemons
- Juice of 1½ lemons
- 1 tsp vanilla extract
For the topping
- Lemon slices or zest, to decorate
- Optional: lemon curd for extra flavour
How to Make James Martin Lemon Cheesecake
- Prepare the base: Crush the digestive biscuits into fine crumbs, then mix with the melted butter until well combined. Press the mixture firmly into the base of a lined springform tin and chill in the fridge for 20 minutes to set.
- Prepare the filling: In a large bowl, beat the cream cheese and icing sugar until smooth and creamy with no lumps.
- Add flavouring: Stir in the lemon zest, lemon juice, and vanilla extract. Mix gently until fully incorporated.
- Whip the cream: In a separate bowl, whip the double cream to soft peaks, then fold it carefully into the cream cheese mixture to keep it light and airy.
- Assemble the cheesecake: Spoon the filling over the chilled base and smooth the top with a spatula.
- Chill to set: Refrigerate the cheesecake for at least 4–6 hours, or preferably overnight, until firm.
- Decorate and serve: Remove from the tin, decorate with lemon slices or zest, and slice to serve.
Tips

How do I get a smooth, lump-free filling?

Make sure the cream cheese is at room temperature before mixing, and beat it well before adding other ingredients.

Why is my cheesecake not setting?

This usually means it needs more chilling time. Always allow at least 4 hours, but overnight chilling gives the best results.

Can I make the flavour stronger?

Yes, add extra lemon zest or a spoonful of lemon curd to intensify the citrus taste.

How do I keep the base from crumbling?

Press the biscuit mixture firmly into the tin and chill it well before adding the filling.

Serving Suggestions
- Serve chilled with a drizzle of lemon curd
- Add fresh berries for a colourful contrast
- Pair with a cup of tea or coffee
- Dust lightly with icing sugar for a simple finish
Storage

Room temperature

Not suitable for keeping at room temperature for long periods. Serve straight from the fridge.

Refrigerator

Store in an airtight container in the fridge for up to 3 days.

Freezing

Freeze the cheesecake (without toppings) for up to 2 months. Thaw overnight in the fridge before serving.

Nutrition
- Calories: 420 kcal
- Carbohydrates: 28g
- Protein: 5g
- Fat: 32g
- Saturated Fat: 19g
- Sodium: 220mg
These values are approximate and may vary depending on ingredients used.

FAQs

Can I make this cheesecake without baking?

Yes, this is a no-bake cheesecake that sets in the fridge, making it simple and convenient.

Can I use low-fat cream cheese?

You can, but the texture may be less creamy and it may not set as firmly.

How long does it take to set properly?

It should chill for at least 4–6 hours, but overnight is best for a firm texture.

Can I use a different biscuit for the base?

Yes, graham crackers or shortbread biscuits work well as alternatives.
Print

James Martin Lemon Cheesecake Recipe
Recipe by Milli RoseCourse: DessertCuisine: BritishDifficulty: Easy
Servings
10
slices
Prep time
30
minutes
Cooking timeminutes
Total time
360
minutes
Calories
420
kcal
A light and creamy lemon cheesecake with a buttery biscuit base and a fresh citrus flavour. Easy to prepare and perfect for any occasion.
Ingredients
200g digestive biscuits, crushed
100g unsalted butter, melted
400g cream cheese
100g icing sugar
300ml double cream
Zest of 2 lemons
Juice of 1½ lemons
1 tsp vanilla extract
Lemon slices or zest for decoration
Directions
Mix crushed biscuits with melted butter and press into a tin. Chill until firm.
Beat cream cheese and icing sugar until smooth.
Add lemon zest, juice and vanilla, then mix well.
Whip cream to soft peaks and fold into the mixture.
Spread filling over base and smooth the top.
Chill for 4–6 hours or overnight until set.
Decorate with lemon and serve chilled.
Notes

Use full-fat cream cheese for best texture.
Chill overnight for a firmer finish.
Add lemon curd for extra citrus flavour.
March 31, 2026
James Martin Chicken Curry
This James Martin chicken curry is a rich, comforting dish packed with warming spices and tender pieces of chicken in a silky sauce. The texture is beautifully smooth with a gentle heat that builds without overpowering the dish. It is straightforward to prepare, making it suitable for confident beginners. From start to finish, it takes around 50 minutes, perfect for a satisfying midweek meal.

Ingredients

For the Chicken
- 500g chicken breast or thigh, cut into bite-sized pieces
- 1 tbsp vegetable oil
- Salt and black pepper, to taste
For the Curry Sauce
- 1 tbsp vegetable oil
- 1 large onion, finely chopped
- 2 garlic cloves, crushed
- 1 tbsp fresh ginger, grated
- 2 tsp curry powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric
- 1/2 tsp chilli powder (optional)
- 400g chopped tomatoes
- 150ml chicken stock
- 100ml double cream
- Salt and black pepper, to taste
To Finish
- Fresh coriander, chopped
- Cooked rice or naan bread, to serve
How to Make James Martin Chicken Curry
- Prepare the ingredients: Chop the onion, garlic, and ginger, and cut the chicken into even pieces so it cooks evenly.
- Cook the chicken: Heat 1 tablespoon of oil in a large pan over medium heat. Season the chicken with salt and pepper, then cook for 5 to 6 minutes until lightly golden. Remove and set aside.
- Make the base: In the same pan, add another tablespoon of oil. Cook the onion gently for 5 to 7 minutes until soft and translucent.
- Add aromatics: Stir in the garlic and ginger and cook for 1 minute until fragrant.
- Add spices: Sprinkle in the curry powder, cumin, coriander, turmeric, and chilli powder. Cook for 1 to 2 minutes to release the flavours.
- Build the sauce: Add the chopped tomatoes and chicken stock. Stir well and bring to a gentle simmer.
- Return the chicken: Add the cooked chicken back to the pan. Simmer for 15 to 20 minutes until the chicken is tender and the sauce thickens.
- Finish the curry: Stir in the cream and cook for another 3 to 5 minutes. Taste and adjust seasoning as needed.
- Serve: Sprinkle with fresh coriander and serve hot with rice or naan.
Tips

How do I make the curry richer?

Add a knob of butter or an extra splash of cream at the end for a more luxurious finish.

Can I make it spicier?

Increase the chilli powder or add a finely chopped fresh chilli when cooking the onions.

Why is my curry too thin?

Let it simmer uncovered for a few extra minutes to reduce and thicken naturally.

Can I use chicken thighs instead?

Yes, chicken thighs add extra flavour and remain juicy during cooking.

Serving Suggestions
- Serve with fluffy basmati rice
- Add warm naan bread on the side
- Pair with a simple cucumber raita
- Garnish with extra fresh coriander
Storage

At Room Temperature

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

In the Refrigerator

Store in an airtight container for up to 3 days. Reheat thoroughly before serving.

Freezing

Freeze for up to 3 months. Allow to cool completely before freezing and defrost overnight in the fridge before reheating.

Nutrition
- Calories: 420 kcal
- Carbohydrates: 14g
- Protein: 32g
- Fat: 26g
- Saturated Fat: 10g
- Sodium: 620mg
These values are approximate and may vary depending on exact ingredients used.

FAQs

Can I make this curry ahead of time?

Yes, this curry tastes even better the next day as the flavours develop. Store it in the fridge and reheat gently.

What can I use instead of cream?

You can use coconut milk or natural yogurt for a lighter alternative.

Can I add vegetables to this curry?

Yes, vegetables like spinach, peas, or bell peppers work very well in this dish.

Is this curry very spicy?

No, it is mildly spiced, but you can adjust the heat level by adding more or less chilli.
Print

James Martin Chicken Curry
Recipe by Milli RoseCourse: Main CourseCuisine: British, 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 comforting chicken curry with warming spices, tender chicken, and a creamy, flavourful sauce. Perfect for an easy homemade dinner.
Ingredients
500g chicken, diced
2 tbsp vegetable oil
1 onion, chopped
2 garlic cloves, crushed
1 tbsp ginger, grated
2 tsp curry powder
1 tsp cumin
1 tsp coriander
1/2 tsp turmeric
1/2 tsp chilli powder
400g chopped tomatoes
150ml chicken stock
100ml double cream
Salt and pepper
Fresh coriander
Directions
Cook chicken until golden, then set aside.
Soften onions, then add garlic and ginger.
Stir in spices and cook briefly.
Add tomatoes and stock, then simmer.
Return chicken and cook until tender.
Stir in cream and finish.
Serve with rice or naan.
Notes

Adjust spice levels to taste.
Use chicken thighs for extra flavour.
Can be made ahead and reheated.
March 31, 2026