James Martin Recipes

Author: Rose Melton

James Martin Buttermilk Chicken
This James Martin buttermilk chicken is wonderfully crisp on the outside and tender, juicy on the inside. Marinated in seasoned buttermilk, the chicken develops a rich flavour with a subtle tang and beautifully golden coating. It’s a straightforward recipe that delivers impressive results, perfect for a relaxed weekend meal or family dinner. Total time is around 1 hour, including marinating and cooking.

Ingredients

For the chicken marinade
- 800g chicken thighs or drumsticks (skin on)
- 500ml buttermilk
- 2 cloves garlic, crushed
- 1 tsp paprika
- 1 tsp salt
- ½ tsp black pepper
For the coating
- 150g plain flour
- 1 tsp baking powder
- 1 tsp paprika
- 1 tsp garlic powder
- ½ tsp cayenne pepper (optional)
- 1 tsp salt
- ½ tsp black pepper
For frying
- Vegetable oil, for deep frying
How to Make James Martin Buttermilk Chicken
- Prepare the marinade: In a large bowl, mix the buttermilk, garlic, paprika, salt, and pepper. Add the chicken pieces and ensure they are fully coated. Cover and chill for at least 4 hours, or overnight for best flavour.
- Prepare the coating: In a separate bowl, combine the flour, baking powder, paprika, garlic powder, cayenne (if using), salt, and pepper. Mix well so the seasoning is evenly distributed.
- Heat the oil: Pour vegetable oil into a deep pan or fryer and heat to 170°C. Make sure there is enough oil to fully submerge the chicken pieces.
- Coat the chicken: Remove the chicken from the marinade, allowing excess to drip off. Toss each piece in the flour mixture, pressing lightly so the coating sticks well.
- Fry the chicken: Carefully lower the coated chicken into the hot oil. Fry in batches for 12 to 15 minutes, turning occasionally, until golden brown and cooked through.
- Drain and rest: Remove the chicken and place on a wire rack or kitchen paper to drain excess oil. Allow to rest for a few minutes before serving.
Tips

How do I get extra crispy coating?

Double-dip the chicken by coating it once, dipping briefly back into buttermilk, then coating again in flour for a thicker crust.

Can I bake instead of fry?

Yes, bake at 200°C (180°C fan) for 35–40 minutes. Spray lightly with oil to help crisp the coating.

Why is my coating falling off?

Make sure to let excess marinade drip off before coating, and press the flour mixture firmly onto the chicken.

How do I know the chicken is cooked?

The internal temperature should reach 75°C, and the juices should run clear when pierced.

Serving Suggestions
- Serve with chips or fries for a classic pairing
- Add a fresh coleslaw for crunch
- Pair with a simple green salad
- Serve with dipping sauces like garlic mayo or BBQ
Storage

Room temperature

Best eaten fresh, but can sit out for up to 2 hours after cooking.

Refrigerator

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

Freezing

Freeze cooked chicken for up to 2 months. Reheat from frozen in the oven until piping hot.

Nutrition
- Calories: 420 kcal
- Carbohydrates: 22g
- Protein: 28g
- Fat: 24g
- Saturated Fat: 6g
- Sodium: 620mg
These values are approximate and may vary depending on ingredients used.

FAQs

Can I use chicken breast instead?

Yes, chicken breast can be used, but reduce the cooking time slightly to avoid drying it out.

How long should I marinate the chicken?

At least 4 hours is recommended, but overnight gives the best flavour and tenderness.

Can I make this without buttermilk?

You can substitute with milk mixed with a tablespoon of lemon juice or vinegar.

What oil is best for frying?

Use a neutral oil with a high smoke point, such as vegetable or sunflower oil.
Print

James Martin Buttermilk Chicken
Recipe by Milli RoseCourse: Main CourseCuisine: BritishDifficulty: Easy
Servings
4
servings
Prep time
30
minutes
Cooking time
40
minutes
Calories
300
kcal
Total time
1
hour
10
minutes
Crispy, golden buttermilk chicken marinated for tenderness and coated in a flavourful seasoned crust. Perfect for a comforting homemade meal.
Ingredients
800g chicken thighs or drumsticks
500ml buttermilk
2 cloves garlic, crushed
1 tsp paprika
1 tsp salt
½ tsp black pepper
150g plain flour
1 tsp baking powder
1 tsp garlic powder
½ tsp cayenne pepper
Vegetable oil for frying
Extra seasoning to taste
Directions
Marinate chicken in buttermilk, garlic, and spices for at least 4 hours.
Mix flour with baking powder and spices.
Heat oil to 170°C.
Coat chicken in seasoned flour.
Fry chicken for 12–15 minutes until golden and cooked through.
Drain on paper and rest before serving.
Notes

Marinate overnight for best flavour.
Do not overcrowd the pan when frying.
Reheat in the oven for best texture.
March 30, 2026
James Martin Coffee And Walnut Cake
This classic coffee and walnut cake inspired by :contentReference[oaicite:0]{index=0} is a wonderfully moist, light sponge layered with rich coffee buttercream and crunchy walnuts. The flavour is deep and comforting, with a gentle bitterness from the coffee balanced by sweetness. It’s a straightforward bake, ideal for home bakers of all levels. From start to finish, it takes around 1 hour and 20 minutes.

Ingredients

For the sponge
- 200g unsalted butter, softened
- 200g caster sugar
- 4 large eggs
- 200g self-raising flour
- 1 tsp baking powder
- 2 tbsp strong brewed coffee, cooled
- 75g walnuts, chopped
For the coffee buttercream
- 150g unsalted butter, softened
- 300g icing sugar
- 1 tbsp strong brewed coffee, cooled
- 1 tsp milk (if needed)
For decoration
- Walnut halves
- Light dusting of icing sugar (optional)
How to Make James Martin Coffee And Walnut Cake
- Prepare the oven: Preheat the oven to 180°C or 160°C fan. Grease and line two 20cm round cake tins with baking parchment.
- Mix the sponge batter: In a large bowl, beat the butter and caster sugar together until pale and fluffy. Add the eggs one at a time, mixing well after each addition.
- Add dry ingredients: Sift in the self-raising flour and baking powder, then gently fold into the mixture until just combined.
- Add flavour: Stir in the cooled coffee and chopped walnuts, ensuring everything is evenly distributed.
- Bake the cakes: Divide the mixture evenly between the tins and level the tops. Bake for 20–25 minutes until golden and springy to the touch.
- Cool completely: Allow the cakes to cool in the tins for 5 minutes, then turn out onto a wire rack to cool completely.
- Prepare the buttercream: Beat the butter until smooth, then gradually add the icing sugar. Mix in the coffee and beat until light and fluffy. Add a little milk if needed for a softer consistency.
- Assemble the cake: Spread half the buttercream over one sponge, place the second sponge on top, then cover the top with the remaining buttercream.
- Decorate and serve: Finish with walnut halves and a light dusting of icing sugar if desired.
Tips

How do I get a strong coffee flavour?

Use freshly brewed strong coffee rather than instant for a deeper, richer taste. Espresso works particularly well.

Why did my cake sink?

This can happen if the oven door is opened too early or if the batter is overmixed. Keep the oven closed during baking.

Can I make it extra moist?

Add an extra tablespoon of coffee or a splash of milk to the batter to enhance moisture without affecting structure.

How do I make smooth buttercream?

Ensure the butter is fully softened and sift the icing sugar to avoid lumps for a silky finish.

Serving Suggestions
- Serve with a cup of freshly brewed coffee
- Add a dollop of whipped cream on the side
- Enjoy as an afternoon tea centrepiece
- Pair with vanilla ice cream for dessert
Storage

Room temperature

Store in an airtight container for up to 2 days in a cool, dry place.

Refrigerator

Keeps well for up to 5 days. Bring to room temperature before serving for the best texture.

Freezing

Freeze the unfilled sponge layers for up to 3 months. Wrap tightly in cling film and thaw fully before assembling.

Nutrition
- Calories: 420 kcal
- Carbohydrates: 48g
- Protein: 6g
- Fat: 24g
- Saturated Fat: 13g
- Sodium: 180mg
Nutrition values are estimates and may vary depending on ingredients used.

FAQs

Can I use instant coffee instead of brewed coffee?

Yes, dissolve 1–2 teaspoons of instant coffee in a small amount of hot water and allow it to cool before adding.

Can I make this cake in one tin?

Yes, but increase the baking time slightly and slice the cake in half horizontally once cooled.

What type of walnuts should I use?

Use fresh, unsalted walnuts for the best flavour and texture.

Can I make this cake ahead of time?

Yes, you can bake the sponge a day in advance and assemble just before serving for freshness.
Print

James Martin Coffee And Walnut Cake
Recipe by Milli RoseCourse: DessertCuisine: BritishDifficulty: Easy
Servings
4
servings
Prep time
30
minutes
Cooking time
40
minutes
Calories
300
kcal
Total time
1
hour
10
minutes
A light and moist coffee and walnut cake layered with rich coffee buttercream and crunchy walnuts. A timeless British classic perfect for any occasion.
Ingredients
200g unsalted butter, softened
200g caster sugar
4 large eggs
200g self-raising flour
1 tsp baking powder
2 tbsp strong brewed coffee
75g walnuts, chopped
150g butter (for buttercream)
300g icing sugar
1 tbsp coffee (for buttercream)
Milk, if needed
Walnut halves for decoration
Directions
Preheat oven to 180°C and line two cake tins.
Cream butter and sugar until light and fluffy.
Add eggs one at a time, mixing well.
Fold in flour and baking powder.
Stir in coffee and walnuts.
Divide into tins and bake for 20–25 minutes.
Cool completely on a wire rack.
Make buttercream and spread between layers.
Decorate with walnuts and serve.
Notes

Use strong coffee for best flavour.
Do not overmix the batter.
Cakes can be baked ahead and assembled later.
March 30, 2026
James Martin Coleslaw Recipe
This James Martin coleslaw is a crisp, creamy side that brings together fresh vegetables with a smooth, tangy dressing. It has a lovely balance of crunch and richness, with just enough sharpness to keep it refreshing. The recipe is simple to prepare and ideal for beginners, requiring no cooking at all. From start to finish, it takes around 20 minutes, making it perfect for quick lunches, barbecues, or family dinners.

Ingredients

For the coleslaw base
- ½ white cabbage, finely shredded
- 2 large carrots, peeled and grated
- 1 small red onion, finely sliced
- 1 small apple, grated (optional for sweetness)
For the dressing
- 150ml mayonnaise
- 2 tbsp natural yoghurt
- 1 tbsp Dijon mustard
- 1 tbsp white wine vinegar or lemon juice
- Salt and freshly ground black pepper, to taste
How to Make James Martin Coleslaw Recipe
- Prepare the vegetables: Finely shred the cabbage, grate the carrots, and slice the red onion as thinly as possible. Place everything into a large mixing bowl.
- Make the dressing: In a separate bowl, mix together the mayonnaise, yoghurt, Dijon mustard, and vinegar or lemon juice until smooth and creamy.
- Season well: Add a pinch of salt and freshly ground black pepper to the dressing, adjusting to your taste.
- Combine: Pour the dressing over the shredded vegetables and toss thoroughly until everything is evenly coated.
- Chill before serving: Cover and refrigerate for at least 30 minutes to allow the flavours to develop and the texture to soften slightly.
Tips

How do I keep the coleslaw crunchy?

Use fresh vegetables and avoid overdressing. Add the dressing just before serving if you prefer maximum crunch.

Can I make it lighter?

Replace some or all of the mayonnaise with extra yoghurt for a fresher, lighter result.

How do I stop it from becoming watery?

Lightly salt the cabbage and let it sit for 10 minutes, then squeeze out excess moisture before mixing.

Can I add extra flavour?

Fresh herbs such as parsley or chives, or a pinch of celery salt, can add extra depth and freshness.

Serving Suggestions
- Serve alongside grilled meats or barbecue dishes
- Add to sandwiches or burgers for extra crunch
- Pair with baked potatoes or picnic spreads
- Enjoy as a fresh side for fried chicken or fish
Storage

Room temperature

Coleslaw should not be left out for more than 2 hours due to the creamy dressing.

Refrigerator

Store in an airtight container for up to 2 days. Stir well before serving as the dressing may settle.

Freezing

Freezing is not recommended as the vegetables will lose their crisp texture once thawed.

Nutrition
- Calories: 180 kcal
- Carbohydrates: 10g
- Protein: 2g
- Fat: 14g
- Saturated Fat: 2g
- Sodium: 220mg
Note: These values are approximate and may vary depending on ingredients used.

FAQs

Can I make coleslaw in advance?

Yes, you can prepare it a few hours ahead and keep it chilled. It often tastes better once the flavours have had time to develop.

What cabbage is best for coleslaw?

White cabbage is traditional, but you can also use red cabbage or a mix for added colour and flavour.

Can I make this without mayonnaise?

Yes, you can use all yoghurt or a vinaigrette-style dressing for a lighter version.

How long does homemade coleslaw last?

It will keep in the fridge for up to 2 days, but it is best eaten fresh for the best texture.
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James Martin Coleslaw Recipe
Recipe by Milli RoseCourse: Side DishCuisine: BritishDifficulty: Easy
Servings
6
portions
Prep time
20
minutes
Cooking timeminutes
Total time
20
minutes
Calories
180
kcal
A crisp and creamy coleslaw made with fresh cabbage, carrots, and a tangy dressing. Perfect as a refreshing side dish.
Ingredients
½ white cabbage, shredded
2 carrots, grated
1 red onion, sliced
1 apple, grated (optional)
150ml mayonnaise
2 tbsp natural yoghurt
1 tbsp Dijon mustard
1 tbsp white wine vinegar or lemon juice
Salt and black pepper
Directions
Prepare all vegetables and place into a large bowl.
Mix mayonnaise, yoghurt, mustard, and vinegar in a bowl.
Season the dressing with salt and pepper.
Combine vegetables with dressing and mix well.
Chill for 30 minutes before serving.
Notes

Use fresh vegetables for best texture.
Chill before serving for improved flavour.
Do not freeze as it affects texture.
March 28, 2026
James Martin Christmas Carrots And Parsnips
James Martin’s Christmas carrots and parsnips are a simple yet luxurious side dish, perfect for festive meals. The vegetables are roasted until tender with beautifully caramelised edges, then glazed for a rich, buttery finish with a hint of sweetness. This recipe is straightforward and beginner-friendly, making it ideal for busy holiday cooking. Total time is around 45 minutes, delivering maximum flavour with minimal effort.

Ingredients

For the Vegetables
- 500g carrots, peeled and cut into batons
- 500g parsnips, peeled and cut into batons
- 3 tbsp olive oil
- Salt and freshly ground black pepper
For the Glaze
- 50g unsalted butter
- 2 tbsp honey
- 1 tbsp wholegrain mustard
- 1 tbsp fresh thyme leaves (optional)
How to Make James Martin Christmas Carrots And Parsnips
- Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle of the oven so the vegetables roast evenly and develop a golden colour.
- Prepare the vegetables: Place the carrots and parsnips in a large roasting tray. Drizzle with olive oil, season well with salt and pepper, and toss to coat evenly.
- Roast the vegetables: Spread the vegetables in a single layer. Roast for 25 to 30 minutes, turning halfway through, until tender and lightly caramelised.
- Make the glaze: In a small pan, melt the butter over low heat. Stir in the honey and wholegrain mustard until smooth and glossy.
- Combine and finish: Remove the vegetables from the oven and pour over the glaze. Toss well to coat, then return to the oven for a further 10 minutes until sticky and golden.
- Serve: Sprinkle with fresh thyme if using, and serve immediately while hot.
Tips

How do I get perfectly caramelised vegetables?

Make sure the vegetables are spread in a single layer with space between them. Overcrowding will cause steaming instead of roasting.

Can I prepare this dish in advance?

Yes, you can parboil or prep the vegetables earlier in the day, then roast and glaze just before serving.

Why are my parsnips too soft?

This usually happens if they are overcooked or cut too small. Keep the pieces evenly sized for consistent texture.

Can I make it less sweet?

Reduce the honey slightly or add a splash of lemon juice to balance the sweetness.

Serving Suggestions
- Serve alongside roast turkey or chicken
- Pair with roast potatoes and gravy
- Add to a festive vegetarian platter
- Enjoy with baked ham or beef
Storage

Room Temperature

Best served fresh, but can sit out for up to 2 hours before serving.

Refrigerator

Store leftovers in an airtight container for up to 3 days. Reheat in the oven for best texture.

Freezing

Freeze for up to 1 month. Thaw overnight in the fridge and reheat in the oven until hot.

Nutrition
- Calories: 210 kcal
- Carbohydrates: 28g
- Protein: 2g
- Fat: 10g
- Saturated Fat: 4g
- Sodium: 120mg
Note: These values are approximate and may vary depending on ingredients used.

FAQs

Can I use other root vegetables?

Yes, you can add vegetables like sweet potatoes or turnips for variety, but adjust cooking times accordingly.

Do I need to peel the carrots?

Peeling is recommended for a smoother texture, but well-scrubbed carrots can be used unpeeled.

Can I make this dish vegan?

Yes, simply replace the butter with a plant-based alternative and use maple syrup instead of honey.

How do I reheat leftovers?

Reheat in a hot oven for 10 to 15 minutes to restore crisp edges. Avoid microwaving as it softens the texture.
Print

James Martin Christmas Carrots And Parsnips
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
Tender roasted carrots and parsnips glazed with butter, honey and mustard. A classic festive side dish full of flavour and perfect for Christmas dinner.
Ingredients
500g carrots, peeled and cut into batons
500g parsnips, peeled and cut into batons
3 tbsp olive oil
Salt and black pepper
50g unsalted butter
2 tbsp honey
1 tbsp wholegrain mustard
Fresh thyme leaves (optional)
Directions
Preheat oven to 200°C (180°C Fan).
Place carrots and parsnips in a roasting tray and toss with olive oil, salt and pepper.
Roast for 25–30 minutes, turning halfway, until golden and tender.
Melt butter and mix with honey and mustard.
Pour glaze over vegetables and toss well.
Return to oven for 10 minutes until sticky and caramelised.
Sprinkle with thyme and serve hot.
Notes

Cut vegetables evenly for consistent cooking.
Do not overcrowd the tray.
Best served immediately for crisp edges.
March 28, 2026
James Martin Meatloaf Recipe
This James Martin meatloaf is a comforting, hearty classic with a rich, savoury flavour and a wonderfully tender texture. Made with seasoned minced beef and finished with a glossy topping, it is simple to prepare and perfect for a family meal. The recipe is straightforward and suitable for beginners, with reliable results every time. From start to finish, it takes around 1 hour and 20 minutes.

Ingredients

For the meatloaf
- 500g minced beef
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 100g fresh breadcrumbs
- 1 egg
- 2 tbsp milk
- 1 tbsp Worcestershire sauce
- 2 tbsp tomato ketchup
- 1 tsp dried thyme
- Salt and black pepper, to taste
- 1 tbsp olive oil
For the topping
- 3 tbsp tomato ketchup
- 1 tbsp brown sugar
- 1 tsp mustard
How to Make James Martin Meatloaf Recipe
- Prepare the oven: Preheat the oven to 190°C or 170°C fan. Lightly grease a loaf tin or line a baking tray with parchment paper.
- Soften the onion: Heat the olive oil in a small pan and gently cook the chopped onion for 5 minutes until soft. Add the garlic and cook for another minute, then leave to cool slightly.
- Mix the ingredients: In a large bowl, combine the minced beef, breadcrumbs, egg, milk, Worcestershire sauce, ketchup, thyme, salt, and pepper. Add the cooled onion mixture and mix well until evenly combined.
- Shape the meatloaf: Press the mixture into the prepared loaf tin or shape it into a loaf on the lined tray. Smooth the top for even cooking.
- Prepare the topping: In a small bowl, mix together the ketchup, brown sugar, and mustard. Spread this evenly over the top of the meatloaf.
- Bake: Place in the oven and bake for 50 to 60 minutes until cooked through and nicely browned on top.
- Rest and serve: Remove from the oven and let the meatloaf rest for 10 minutes before slicing. This helps it hold its shape.
Tips

How do I keep meatloaf moist?

Adding milk and breadcrumbs helps retain moisture. Avoid overbaking, as this can dry it out.

Can I make it ahead of time?

Yes, you can prepare the mixture a day in advance and keep it covered in the fridge before baking.

Why is my meatloaf falling apart?

This usually means it needs more binding. Make sure to include the egg and breadcrumbs, and allow it to rest before slicing.

Can I use different meats?

Yes, a mix of beef and pork works beautifully and adds extra flavour and tenderness.

Serving Suggestions
- Serve with creamy mashed potatoes
- Pair with steamed green vegetables
- Add a side of gravy or extra ketchup
- Enjoy cold in sandwiches the next day
Storage

Room temperature

Leave to cool and keep at room temperature for up to 2 hours before storing.

Refrigerator

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

Freezing

Wrap tightly and freeze for up to 3 months. Defrost overnight in the fridge and reheat in the oven.

Nutrition
- Calories: 380 kcal
- Carbohydrates: 18g
- Protein: 25g
- Fat: 22g
- Saturated Fat: 8g
- Sodium: 620mg
These values are approximate and may vary depending on ingredients used.

FAQs

Can I make meatloaf without breadcrumbs?

Yes, you can substitute breadcrumbs with crushed crackers or oats, which will still help bind the mixture.

How do I know when meatloaf is cooked?

The meatloaf should be firm and cooked through with no pink in the centre. A meat thermometer should read 75°C.

Can I cook this without a loaf tin?

Yes, you can shape the mixture by hand and bake it on a lined tray. It will still hold together well.

What can I use instead of ketchup topping?

You can use barbecue sauce or a simple gravy glaze for a different flavour.
Print

James Martin Meatloaf Recipe
Recipe by Milli RoseCourse: Main CourseCuisine: BritishDifficulty: Easy
Servings
4
servings
Prep time
30
minutes
Cooking time
40
minutes
Calories
300
kcal
Total time
1
hour
10
minutes
A hearty and flavourful meatloaf made with seasoned minced beef and topped with a tangy glaze. Perfect for a comforting family meal.
Ingredients
500g minced beef
1 small onion, finely chopped
2 garlic cloves, minced
100g fresh breadcrumbs
1 egg
2 tbsp milk
1 tbsp Worcestershire sauce
2 tbsp tomato ketchup
1 tsp dried thyme
Salt and black pepper, to taste
3 tbsp tomato ketchup (topping)
1 tbsp brown sugar
1 tsp mustard
Directions
Preheat oven to 190°C (170°C fan) and prepare a loaf tin or lined tray.
Cook onion and garlic in oil until softened, then cool slightly.
Mix all meatloaf ingredients together in a large bowl until well combined.
Shape into a loaf and place into tin or tray.
Mix topping ingredients and spread over the top.
Bake for 50–60 minutes until cooked through.
Rest for 10 minutes before slicing and serving.
Notes

Let the meatloaf rest before slicing for cleaner cuts.
Use a mix of meats for extra flavour.
Leftovers make excellent sandwiches.
March 27, 2026
James Martin Carrot Cake
This James Martin carrot cake is a beautifully moist, lightly spiced bake with a soft crumb and a rich cream cheese topping. Packed with freshly grated carrots and a gentle warmth from cinnamon, it strikes a perfect balance between sweet and comforting. It is a straightforward recipe, ideal for home bakers of all levels. From start to finish, it takes around 1 hour and 15 minutes.

Ingredients

For the Cake
- 250g plain flour
- 2 tsp baking powder
- 1 tsp bicarbonate of soda
- 2 tsp ground cinnamon
- ½ tsp ground nutmeg
- 200g light brown sugar
- 4 large eggs
- 200ml vegetable oil
- 300g carrots, peeled and finely grated
- 100g walnuts, chopped (optional)
- 1 tsp vanilla extract
For the Cream Cheese Frosting
- 200g full-fat cream cheese
- 100g unsalted butter, softened
- 300g icing sugar
- 1 tsp vanilla extract
How to Make James Martin Carrot Cake
- Prepare the oven: Preheat the oven to 180°C or 160°C fan. Grease and line two 20cm round cake tins with baking parchment.
- Mix the dry ingredients: In a large bowl, sift together the flour, baking powder, bicarbonate of soda, cinnamon, and nutmeg. Stir in the sugar.
- Combine the wet ingredients: In a separate bowl, whisk the eggs, vegetable oil, and vanilla extract until smooth and well combined.
- Make the batter: Pour the wet mixture into the dry ingredients and stir gently until just combined. Fold in the grated carrots and walnuts.
- Bake the cakes: Divide the mixture evenly between the prepared tins and level the tops. Bake for 30–35 minutes until golden and a skewer inserted into the centre comes out clean.
- Cool completely: Leave the cakes in the tins for 10 minutes, then turn out onto a wire rack to cool fully.
- Prepare the frosting: Beat the butter until soft, then add the cream cheese, icing sugar, and vanilla. Mix until smooth and creamy.
- Assemble the cake: Spread half the frosting over one cake layer, place the second layer on top, and cover with the remaining frosting.
Tips

Why is my carrot cake dense?

This can happen if the batter is overmixed. Stir gently and stop once everything is just combined.

How do I keep the cake moist?

Use fresh carrots and do not overbake. The oil in the recipe helps retain moisture.

Can I make it without nuts?

Yes, simply leave them out. The cake will still be soft and full of flavour.

Why is my frosting runny?

Make sure the butter is soft, not melted, and chill the frosting slightly if needed before spreading.

Serving Suggestions
- Serve with a cup of tea or coffee
- Add a sprinkle of chopped walnuts on top
- Pair with fresh orange slices for a bright contrast
- Enjoy as a celebration cake or afternoon treat
Storage

At Room Temperature

Keep in an airtight container for up to 2 days in a cool place.

In the Refrigerator

Store for up to 5 days. Bring to room temperature before serving for best texture.

Freezing

Freeze the unfrosted cake layers for up to 3 months. Wrap well and thaw before decorating.

Nutrition
- Calories: 420 kcal
- Carbohydrates: 45g
- Protein: 5g
- Fat: 25g
- Saturated Fat: 9g
- Sodium: 260mg
These values are approximate and may vary depending on ingredients used.

FAQs

Can I bake this as a loaf instead?

Yes, you can pour the mixture into a loaf tin and bake for a little longer. Check with a skewer to ensure it is fully cooked.

Can I make carrot cake ahead of time?

Yes, the cake can be baked a day in advance and stored covered. Add the frosting just before serving for best results.

Can I reduce the sugar?

You can slightly reduce the sugar, but it may affect the texture and moisture of the cake.

What can I use instead of cream cheese frosting?

You can use a simple buttercream or a light dusting of icing sugar if you prefer a less rich topping.
Print

James Martin Carrot Cake
Recipe by Milli RoseCourse: DessertCuisine: BritishDifficulty: Easy
Servings
4
servings
Prep time
30
minutes
Cooking time
40
minutes
Calories
300
kcal
Total time
1
hour
10
minutes
A moist and lightly spiced carrot cake with a rich cream cheese frosting. Perfect for afternoon tea or special occasions.
Ingredients
250g plain flour
2 tsp baking powder
1 tsp bicarbonate of soda
2 tsp ground cinnamon
200g light brown sugar
4 eggs
200ml vegetable oil
300g grated carrots
100g walnuts (optional)
200g cream cheese
100g butter
300g icing sugar
Directions
Preheat oven and prepare tins.
Mix dry ingredients.
Whisk wet ingredients.
Combine and fold in carrots.
Bake until cooked through.
Cool completely.
Prepare frosting.
Assemble and frost cake.
Notes

Do not overmix the batter.
Use freshly grated carrots for best moisture.
Chill frosting if too soft.
March 27, 2026
James Martin Asparagus Tart
This elegant asparagus tart is a light, savoury dish with a crisp, buttery pastry base and a creamy, flavourful filling. The tender asparagus spears sit beautifully on top, adding both freshness and a delicate bite. It’s a straightforward recipe that feels special enough for entertaining yet simple enough for a relaxed lunch. From start to finish, it takes around 1 hour and 10 minutes and is suitable for cooks of all levels.

Ingredients

For the pastry
- 200g plain flour
- 100g cold unsalted butter, diced
- 1 egg yolk
- 2–3 tbsp cold water
- Pinch of salt
For the filling
- 1 bunch fresh asparagus, trimmed
- 3 large eggs
- 200ml double cream
- 100g grated Gruyère or cheddar cheese
- 1 tbsp olive oil
- Salt and freshly ground black pepper
- Pinch of nutmeg (optional)
How to Make James Martin Asparagus Tart
- 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 top colours nicely.
- Make the pastry: Rub the butter into the flour and salt until it resembles breadcrumbs. Add the egg yolk and cold water, mixing to form a dough. Wrap and chill for 20 minutes.
- Roll and line: Roll out the chilled pastry and line a 23cm tart tin. Prick the base with a fork, line with baking parchment and fill with baking beans.
- Blind bake: Bake for 15 minutes, then remove the parchment and beans and bake for a further 5 minutes until lightly golden.
- Prepare the filling: In a bowl, whisk together the eggs, cream, cheese, seasoning, and nutmeg until smooth.
- Assemble the tart: Pour the filling into the pastry case and arrange the asparagus spears neatly on top. Drizzle with olive oil.
- Bake: Return to the oven and bake for 25–30 minutes until the filling is set and lightly golden.
- Cool and serve: Allow the tart to cool slightly before slicing. Serve warm or at room temperature.
Tips

How do I stop a soggy base?

Blind baking the pastry properly ensures the base stays crisp and doesn’t absorb too much moisture from the filling.

Can I use ready-made pastry?

Yes, a good-quality shortcrust pastry works well and saves time without compromising flavour.

How do I know when the tart is set?

The centre should be just firm with a slight wobble. It will continue to set as it cools.

Can I add other ingredients?

You can include cooked bacon, caramelised onions, or herbs for extra flavour variations.

Serving Suggestions
- Serve with a fresh green salad
- Pair with new potatoes or roasted vegetables
- Enjoy as part of a light brunch spread
- Perfect alongside a chilled glass of white wine
Storage

At room temperature

Keep for up to 4 hours, loosely covered.

In the refrigerator

Store in an airtight container for up to 3 days. Reheat gently before serving or enjoy cold.

Freezing

Freeze slices for up to 1 month. Wrap well and thaw overnight in the fridge before reheating.

Nutrition
- Calories: 360 kcal
- Carbohydrates: 22g
- Protein: 11g
- Fat: 25g
- Saturated Fat: 14g
- Sodium: 280mg
These values are approximate and may vary depending on ingredients used.

FAQs

Can I make this tart in advance?

Yes, you can bake it a day ahead and store it in the fridge. Reheat gently or serve at room temperature.

Do I need to peel asparagus?

No, simply trim the woody ends. Thicker stalks can be lightly peeled if desired.

What cheese works best?

Gruyère adds a nutty flavour, but cheddar or even feta can be used depending on your taste.

Can I make this tart vegetarian?

It is already vegetarian as written. Just ensure your cheese is suitable if needed.
Print

James Martin Asparagus Tart
Recipe by Milli RoseCourse: LunchCuisine: BritishDifficulty: Easy
Servings
4
servings
Prep time
30
minutes
Cooking time
40
minutes
Calories
300
kcal
Total time
1
hour
10
minutes
A crisp shortcrust pastry tart filled with creamy eggs, cheese, and topped with fresh asparagus spears. Light, elegant, and perfect for lunch or entertaining.
Ingredients
200g plain flour
100g butter, diced
1 egg yolk
2–3 tbsp cold water
1 bunch asparagus
3 eggs
200ml double cream
100g grated cheese
1 tbsp olive oil
Salt and pepper
Pinch of nutmeg
Directions
Preheat oven and prepare tart tin.
Make and chill pastry dough.
Roll out and line tart tin.
Blind bake until lightly golden.
Whisk filling ingredients together.
Pour filling and arrange asparagus.
Bake until set and golden.
Cool slightly, slice and serve.
Notes

Blind baking ensures a crisp base.
Do not overcook to keep the filling creamy.
Best served slightly warm.
March 26, 2026
James Martin Bbq Pulled Pork
This James Martin BBQ Pulled Pork is a slow-cooked, melt-in-the-mouth dish packed with rich smoky flavour and a sticky, tangy finish. The pork becomes incredibly tender as it cooks, making it easy to shred and perfect for piling into soft buns. While it takes time, the process is simple and rewarding, making it ideal for relaxed weekend cooking. Total time is around 6 to 7 hours, with very little hands-on effort.

Ingredients

For the Pork
- 1.5–2kg pork shoulder
- 2 tbsp olive oil
- 2 onions, sliced
- 4 garlic cloves, crushed
- 250ml apple juice
- 2 tbsp apple cider vinegar
For the Spice Rub
- 2 tbsp smoked paprika
- 1 tbsp brown sugar
- 1 tsp ground cumin
- 1 tsp mustard powder
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp chilli powder (optional)
For the BBQ Sauce
- 200ml tomato ketchup
- 2 tbsp brown sugar
- 1 tbsp Worcestershire sauce
- 1 tbsp apple cider vinegar
- 1 tsp smoked paprika
How to Make James Martin Bbq Pulled Pork
- Prepare the oven: Preheat the oven to 150°C or 130°C fan. Place a shelf in the middle of the oven so the pork cooks gently and evenly.
- Prepare the pork: Pat the pork shoulder dry with kitchen paper. Rub the olive oil all over the meat to help the seasoning stick.
- Apply the spice rub: Mix all the spice rub ingredients together, then massage thoroughly into the pork, coating all sides well.
- Assemble for cooking: Place the sliced onions and garlic in a large roasting tin. Sit the pork on top, then pour in the apple juice and vinegar.
- Slow cook: Cover tightly with foil and cook in the oven for 5 to 6 hours, until the pork is very tender and easily pulls apart with a fork.
- Prepare the BBQ sauce: Mix all the sauce ingredients in a saucepan and simmer gently for 5 to 10 minutes until thickened.
- Shred the pork: Remove the pork from the oven and transfer to a board. Use two forks to shred the meat, discarding excess fat.
- Combine and finish: Return the shredded pork to the roasting tin, mix with the cooking juices and BBQ sauce, and heat through before serving.
Tips

How do I keep the pork moist?

Make sure the roasting tin is tightly covered with foil during cooking. This traps moisture and prevents the meat from drying out.

Can I cook this faster?

Low and slow is key for tender pulled pork. Cooking at a higher temperature will make the meat tougher rather than soft and shreddable.

What cut of pork works best?

Pork shoulder is ideal because it has enough fat to stay juicy and tender during long cooking.

How do I get extra flavour?

For a deeper taste, let the spice rub sit on the pork overnight in the fridge before cooking.

Serving Suggestions
- Serve in soft brioche buns with coleslaw
- Pair with roasted potatoes or fries
- Use as a filling for wraps or tacos
- Top baked potatoes for a hearty meal
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 thoroughly before serving.

Freezing

Freeze in portions for up to 3 months. Defrost overnight in the fridge and reheat gently.

Nutrition
- Calories: 420 kcal
- Carbohydrates: 18g
- Protein: 32g
- Fat: 24g
- Saturated Fat: 8g
- Sodium: 680mg
These values are approximate and may vary depending on ingredients used.

FAQs

Can I make pulled pork in a slow cooker?

Yes, cook on low for 8 to 10 hours or high for 5 to 6 hours until the pork is tender and easy to shred.

Do I need to brown the pork first?

It is not essential, but searing the pork before slow cooking can add extra depth of flavour.

Can I use shop-bought BBQ sauce?

Yes, you can use your favourite ready-made BBQ sauce if you prefer a quicker option.

What is the best way to reheat pulled pork?

Reheat gently in a pan with a splash of water or extra sauce to keep it moist.
Print

James Martin Bbq Pulled Pork
Recipe by Milli RoseCourse: Main CourseCuisine: AmericanDifficulty: Easy
Servings
4
servings
Prep time
30
minutes
Cooking time
40
minutes
Calories
300
kcal
Total time
1
hour
10
minutes
Tender, slow-cooked BBQ pulled pork packed with smoky flavour and coated in a rich homemade sauce. Perfect for buns, wraps, or hearty meals.
Ingredients
1.5–2kg pork shoulder
2 tbsp olive oil
2 onions, sliced
4 garlic cloves, crushed
250ml apple juice
2 tbsp apple cider vinegar
2 tbsp smoked paprika
1 tbsp brown sugar
1 tsp ground cumin
1 tsp mustard powder
200ml tomato ketchup
1 tbsp Worcestershire sauce
1 tbsp apple cider vinegar
1 tsp smoked paprika
Salt and pepper to taste
Directions
Preheat oven to 150°C (130°C fan).
Rub pork with oil and spice mix.
Place onions and garlic in a roasting tin and add pork.
Pour in apple juice and vinegar, cover tightly.
Cook for 5–6 hours until tender.
Prepare BBQ sauce by simmering ingredients.
Shred pork with two forks.
Mix pork with sauce and juices, then heat through.
Notes

Cook low and slow for best texture.
Let the pork rest before shredding.
Freeze leftovers for easy meals later.
March 26, 2026
James Martin Pumpkin Soup
This James Martin pumpkin soup is a beautifully smooth and comforting dish with a rich, velvety texture and gently sweet flavour. Balanced with savoury notes and a touch of cream, it makes a warming starter or light meal. It is simple to prepare, making it ideal for beginners, and comes together in under an hour. Perfect for cosy evenings or seasonal gatherings.

Ingredients

For the Soup
- 1kg pumpkin, peeled, deseeded and chopped
- 1 onion, finely chopped
- 2 cloves garlic, crushed
- 750ml vegetable or chicken stock
- 150ml double cream
- 2 tbsp olive oil
- Salt and freshly ground black pepper
For Garnish
- Extra cream for drizzling
- Fresh parsley or chives, finely chopped
- Crusty bread, to serve
How to Make James Martin Pumpkin Soup
- Prepare the vegetables: Peel and chop the pumpkin into even chunks. Finely chop the onion and crush the garlic so everything cooks evenly.
- Cook the base: Heat olive oil in a large saucepan over medium heat. Add the onion and cook gently for 5 to 7 minutes until soft and translucent. Stir in the garlic and cook for another minute.
- Add the pumpkin: Tip in the chopped pumpkin and stir well to coat in the oil and aromatics. Cook for 5 minutes to enhance the flavour.
- Pour in the stock: Add the stock and bring to the boil. Reduce to a gentle simmer and cook for 20 to 25 minutes until the pumpkin is completely tender.
- Blend the soup: Remove from the heat and blend using a hand blender until smooth and creamy. Take care when blending hot liquids.
- Add the cream: Stir in the double cream and season well with salt and pepper. Gently reheat if needed, without boiling.
- Serve: Ladle into bowls, drizzle with extra cream, and sprinkle with fresh herbs before serving.
Tips

How do I get a smoother texture?

Blend the soup thoroughly and, if needed, pass it through a fine sieve for an extra silky finish.

Can I make it dairy-free?

Yes, simply replace the cream with coconut milk or leave it out for a lighter soup.

What if my soup is too thick?

Add a little extra stock or hot water until you reach your preferred consistency.

How do I enhance the flavour?

Roasting the pumpkin before adding it to the soup will deepen its natural sweetness and add richness.

Serving Suggestions
- Serve with warm crusty bread or garlic toast
- Pair with a simple green salad for a light meal
- Top with toasted pumpkin seeds for added crunch
- Enjoy as a starter before a hearty main course
Storage

At Room Temperature

Do not leave the soup out for more than 2 hours. Cool promptly before storing.

In the Refrigerator

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

Freezing

Freeze in portions for up to 3 months. Thaw overnight in the fridge and reheat thoroughly before serving.

Nutrition
- Calories: 220 kcal
- Carbohydrates: 18g
- Protein: 4g
- Fat: 14g
- Saturated Fat: 7g
- Sodium: 480mg
These values are estimates and may vary depending on ingredients used.

FAQs

Can I use butternut squash instead of pumpkin?

Yes, butternut squash works beautifully and gives a slightly sweeter flavour with the same creamy texture.

Can I make this soup ahead of time?

Absolutely. It keeps well in the fridge and often tastes even better the next day as the flavours develop.

Do I need to peel the pumpkin?

Yes, peeling ensures a smooth texture. The skin can be tough and may not blend properly.

Can I freeze pumpkin soup with cream?

Yes, but for best results freeze it without cream and add the cream when reheating.
Print

James Martin Pumpkin Soup
Recipe by Milli RoseCourse: SoupCuisine: BritishDifficulty: Easy
Servings
4
servings
Prep time
30
minutes
Cooking time
40
minutes
Calories
300
kcal
Total time
1
hour
10
minutes
A smooth and creamy pumpkin soup with a rich, comforting flavour. Perfect as a warming starter or light meal.
Ingredients
1kg pumpkin, peeled and chopped
1 onion, chopped
2 garlic cloves, crushed
750ml stock
150ml double cream
2 tbsp olive oil
Salt and pepper
Fresh herbs, to garnish
Extra cream, to serve
Directions
Heat oil and cook onion until soft.
Add garlic and cook briefly.
Add pumpkin and cook for 5 minutes.
Pour in stock and simmer until tender.
Blend until smooth.
Stir in cream and season.
Serve with garnish.
Notes

Roast pumpkin first for deeper flavour.
Adjust consistency with extra stock if needed.
Freeze without cream for best results.
March 25, 2026
James Martin Hunters Chicken
James Martin’s Hunters Chicken is a comforting, flavour-packed dish made with tender chicken breasts wrapped in smoky bacon, topped with rich barbecue sauce and melted cheese. The result is juicy, savoury, and perfectly balanced with a hint of sweetness. This is an easy, crowd-pleasing recipe that feels indulgent but is simple to prepare. Ready in under an hour, it’s ideal for a satisfying midweek meal.

Ingredients

For the Chicken
- 4 boneless, skinless chicken breasts
- 8 rashers streaky bacon
- 2 tbsp olive oil
- Salt and freshly ground black pepper
For the Sauce
- 150ml barbecue sauce
- 1 tbsp tomato ketchup
- 1 tsp Worcestershire sauce
- 1 tsp smoked paprika
For the Topping
- 120g mature cheddar cheese, grated
- 2 tbsp fresh parsley, chopped (optional)
How to Make James Martin Hunters Chicken
- Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle of the oven so the chicken cooks evenly and the topping melts perfectly.
- Season the chicken: Pat the chicken breasts dry and season both sides with salt and freshly ground black pepper.
- Wrap with bacon: Wrap each chicken breast with two rashers of streaky bacon, securing them neatly around the meat.
- Sear the chicken: Heat olive oil in a frying pan over medium heat. Sear the wrapped chicken for 3–4 minutes on each side until the bacon starts to crisp.
- Prepare the sauce: In a small bowl, mix the barbecue sauce, tomato ketchup, Worcestershire sauce, and smoked paprika until well combined.
- Assemble for baking: Transfer the chicken to a baking dish. Spoon the sauce generously over each piece.
- Bake the chicken: Place in the oven and bake for 20–25 minutes until the chicken is cooked through and tender.
- Add the cheese: Remove from the oven, sprinkle grated cheddar over each piece, and return to the oven for 5 minutes until melted and bubbling.
- Finish and serve: Garnish with chopped parsley if using and serve hot.
Tips

How do I keep the chicken juicy?

Avoid overcooking. Check the chicken at 20 minutes and ensure it is just cooked through to keep it tender.

Can I make this ahead of time?

Yes, you can prepare and assemble the dish, then refrigerate it. Bake just before serving for best results.

What cheese works best?

Mature cheddar gives a strong flavour, but mozzarella can be added for extra meltiness.

How do I get crispy bacon?

Searing the wrapped chicken before baking helps the bacon crisp up and adds extra flavour.

Serving Suggestions
- Serve with chunky chips or roast potatoes
- Pair with a fresh green salad
- Add steamed vegetables such as broccoli or green beans
- Enjoy with creamy mashed potatoes
Storage

Room Temperature

Leave to cool for no more than 1 hour before storing.

Refrigerator

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

Freezing

Freeze cooked Hunters Chicken for up to 2 months. Thaw overnight in the fridge and reheat in the oven until piping hot.

Nutrition
- Calories: 420 kcal
- Carbohydrates: 12g
- Protein: 38g
- Fat: 24g
- Saturated Fat: 10g
- Sodium: 780mg
These values are approximate and may vary depending on ingredients used.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless chicken thighs work well and can be even juicier. Adjust cooking time slightly if needed.

Can I make this without bacon?

You can skip the bacon, but it adds flavour and helps keep the chicken moist. Consider seasoning well or adding smoked paprika for depth.

What barbecue sauce should I use?

Use your favourite brand or homemade version. A smoky or slightly sweet sauce works best for balance.

How do I know the chicken is cooked?

The chicken should be white throughout with clear juices and reach an internal temperature of 75°C.
Print

James Martin Hunters Chicken
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
Juicy chicken breasts wrapped in bacon, topped with smoky barbecue sauce and melted cheese. A comforting and easy British classic.
Ingredients
4 chicken breasts
8 rashers streaky bacon
2 tbsp olive oil
Salt and pepper
150ml barbecue sauce
1 tbsp tomato ketchup
1 tsp Worcestershire sauce
1 tsp smoked paprika
120g cheddar cheese, grated
Fresh parsley (optional)
Directions
Preheat oven to 200°C (180°C fan).
Season chicken and wrap each breast with bacon.
Sear in a hot pan until bacon starts to crisp.
Mix barbecue sauce ingredients together.
Place chicken in baking dish and spoon over sauce.
Bake for 20–25 minutes until cooked through.
Top with cheese and bake until melted.
Serve hot with garnish if desired.
Notes

Sear the chicken first for extra flavour.
Use a good quality barbecue sauce for best results.
Ensure chicken is fully cooked before serving.
March 25, 2026