Author: Rose Melton

This James Martin lamb curry is rich, gently spiced, and slow cooked until the meat is meltingly tender. The sauce is thick, aromatic, and deeply savoury, with warming spices rather than fiery heat. It is a comforting, medium difficulty curry that rewards a little patience. Total time is around 2 hours, most of it hands off simmering.

Ingredients

For the lamb curry

• 900g lamb shoulder or leg, cut into large chunks
• 2 tbsp vegetable oil
• 2 large onions, finely chopped
• 4 cloves garlic, crushed
• 1 tbsp fresh ginger, finely grated
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp turmeric
• 1 tsp chilli powder, adjust to taste
• 2 tsp garam masala
• 2 tbsp tomato purée
• 400g chopped tomatoes
• 300ml lamb stock or water
• 150ml natural yoghurt
• Salt and black pepper, to taste

To finish

• Fresh coriander, chopped
• 1 tbsp butter, optional for richness

How to Make James Martin Lamb Curry

• Prepare the pan: Heat a large, heavy based casserole or deep pan over medium heat. Add the oil and allow it to warm through before adding the onions.
• Cook the onions: Add the chopped onions and cook gently for 10 to 15 minutes, stirring often, until soft, golden, and slightly caramelised.
• Add aromatics: Stir in the garlic and ginger and cook for 1 minute until fragrant. Do not let them colour.
• Bloom the spices: Add cumin, coriander, turmeric, chilli powder, and garam masala. Cook for 30 seconds, stirring constantly, to release the flavours.
• Brown the lamb: Add the lamb pieces and turn them well in the spiced onion mixture until lightly sealed on all sides.
• Build the sauce: Stir in the tomato purée, followed by the chopped tomatoes and stock. Season with salt and pepper.
• Simmer gently: Bring to a gentle simmer, cover with a lid, and cook on low heat for 1½ to 2 hours, stirring occasionally, until the lamb is very tender.
• Finish the curry: Stir in the yoghurt a spoon at a time, followed by the butter if using. Simmer uncovered for 5 minutes until the sauce is rich and glossy.
• Rest and serve: Remove from the heat and rest for 10 minutes. Scatter with fresh coriander before serving.

Tips

How do I stop the curry from splitting?

Keep the heat low when adding yoghurt and stir continuously. Cold yoghurt should be avoided, let it come to room temperature first.

Why is my lamb tough?

The curry needs longer cooking at a gentle simmer. Lamb shoulder becomes tender only after slow cooking.

Can I make this curry hotter?

Add extra chilli powder or a fresh chopped chilli with the garlic and ginger.

Does the curry taste better the next day?

Yes, resting overnight allows the spices to develop and deepen in flavour.

Serving Suggestions

• Steamed basmati rice
• Warm naan or chapatis
• Cucumber raita on the side
• A squeeze of fresh lemon before serving

Storage

Room temperature

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

Refrigerator

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

Freezing

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

Nutrition

• Calories: 520 kcal
• Carbohydrates: 14 g
• Protein: 38 g
• Fat: 34 g
• Saturated fat: 14 g
• Sodium: 620 mg

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

FAQs

James Martin Lamb Curry

Recipe by Milli RoseCourse: MainCuisine: IndianDifficulty: Medium

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

A rich and comforting James Martin lamb curry with tender slow cooked lamb in a warmly spiced sauce.

Ingredients

• 900g lamb shoulder, diced

• 2 tbsp vegetable oil

• 2 large onions, chopped

• 4 garlic cloves, crushed

• 1 tbsp fresh ginger, grated

• 2 tsp ground cumin

• 2 tsp ground coriander

• 1 tsp turmeric

• 1 tsp chilli powder

• 2 tsp garam masala

• 2 tbsp tomato purée

• 400g chopped tomatoes

• 300ml lamb stock

• 150ml natural yoghurt

• Salt and black pepper

• Fresh coriander

• 1 tbsp butter, optional

Directions

• Heat oil and cook onions until golden.
• Add garlic, ginger, and spices and cook briefly.
• Add lamb and brown lightly.
• Stir in tomatoes, purée, and stock.
• Simmer gently until lamb is tender.
• Stir in yoghurt and butter, then finish with coriander.

Notes

• Slow cooking is key for tender lamb.
• Add yoghurt off the heat to prevent splitting.
• Flavours improve if made a day ahead.

This James Martin Chateaubriand recipe is a classic centrepiece dish made with a thick cut of beef fillet, seared until golden and roasted to tender perfection. The texture is beautifully soft and buttery, with a rich, meaty flavour that needs very little to shine. It may look impressive, but it is surprisingly straightforward to prepare at home. From start to finish, it takes around 45 minutes, making it ideal for a special weekend dinner or celebratory meal.

Ingredients

For the Chateaubriand

• 1 x 600–800g centre-cut beef fillet (Chateaubriand)
• 2 tbsp olive oil
• 25g unsalted butter
• 2 garlic cloves, lightly crushed
• 2 sprigs fresh thyme
• Sea salt, to taste
• Freshly ground black pepper, to taste

For the Red Wine Sauce

• 1 small shallot, finely chopped
• 150ml good quality red wine
• 150ml beef stock
• 1 tsp Dijon mustard
• 25g cold unsalted butter, diced

How to Make James Martin Chateaubriand

• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle of the oven so the beef cooks evenly and develops a golden crust.
• Season the beef: Pat the beef fillet dry with kitchen paper. Season generously on all sides with sea salt and freshly ground black pepper.
• Sear the meat: Heat the olive oil in a large ovenproof frying pan over high heat. When hot, add the beef and sear for 2 to 3 minutes on each side until deeply golden.
• Add flavour: Reduce the heat slightly and add the butter, crushed garlic and thyme. Spoon the melted butter over the beef for 1 to 2 minutes to enhance flavour.
• Roast: Transfer the pan to the preheated oven. Roast for 15 to 20 minutes for medium rare, or a few minutes longer for medium. Use a meat thermometer if possible. 50 to 52°C for medium rare, 55 to 58°C for medium.
• Rest the beef: Remove from the oven and transfer the beef to a warm plate. Cover loosely with foil and rest for at least 10 minutes to allow the juices to settle.
• Make the sauce: Place the frying pan back on the hob over medium heat. Add the chopped shallot and cook for 2 minutes until softened. Pour in the red wine and let it bubble until reduced by half. Add the beef stock and simmer until slightly thickened.
• Finish the sauce: Stir in the Dijon mustard, then whisk in the cold butter until glossy. Taste and adjust seasoning if needed.
• Carve and serve: Slice the rested beef thickly and serve with the warm red wine sauce spooned over the top.

Tips for Perfect Chateaubriand

How do I know when the beef is cooked perfectly?

A meat thermometer gives the most accurate result. For medium rare, remove the beef at 50 to 52°C as it will rise slightly while resting.

Why is resting the meat important?

Resting allows the juices to redistribute through the meat. If you slice too early, the juices will run out and the beef may seem dry.

Can I prepare the sauce in advance?

Yes, you can reduce the wine and stock ahead of time. Reheat gently and whisk in the butter just before serving for a glossy finish.

What cut of beef should I ask for?

Ask your butcher for a centre-cut beef fillet weighing around 600 to 800g. This ensures even thickness and consistent cooking.

Serving Suggestions

• Crispy roast potatoes or dauphinoise potatoes
• Buttered green beans or asparagus
• Creamy mashed potatoes
• A simple rocket and Parmesan salad

Storage

Room Temperature

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

Refrigerator

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently to avoid overcooking.

Freezing

Wrap tightly in cling film and foil, then freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Nutrition

• Calories: 520 kcal
• Carbohydrates: 3g
• Protein: 45g
• Fat: 36g
• Saturated Fat: 15g
• Sodium: 320mg

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

FAQs

James Martin Chateaubriand 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

Tender centre-cut beef fillet seared and roasted to perfection, served with a rich red wine sauce. A classic British centrepiece ideal for special occasions.

Ingredients

• 600–800g centre-cut beef fillet

• 2 tbsp olive oil

• 25g unsalted butter

• 2 garlic cloves, crushed

• 2 sprigs fresh thyme

• Sea salt

• Freshly ground black pepper

• 1 small shallot, chopped

• 150ml red wine

• 150ml beef stock

• 1 tsp Dijon mustard

Directions

• Preheat oven to 200°C (180°C Fan).
• Season the beef generously with salt and pepper.
• Sear in hot oil until golden on all sides.
• Add butter, garlic and thyme, then baste.
• Roast for 15 to 20 minutes until desired doneness.
• Rest for 10 minutes before carving.
• Prepare red wine sauce in the same pan and finish with butter.

Notes

• Always rest the beef before slicing.
• Use a meat thermometer for accurate results.
• Bring beef to room temperature before cooking.

This James Martin smoked haddock risotto is rich, creamy, and deeply comforting, with gentle smoky notes balanced by soft rice and fresh herbs. The texture is silky and spoonable, just loose enough to flow slowly on the plate. It is a medium difficulty recipe that feels special but is very achievable at home. From start to finish, it takes about 45 minutes.

Ingredients

For the fish and stock

• 400g undyed smoked haddock fillets
• 750ml full fat milk
• 1 bay leaf
• 6 black peppercorns

For the risotto

• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1 small onion, finely chopped
• 1 garlic clove, crushed
• 300g Arborio risotto rice
• 150ml dry white wine

To finish

• 50g Parmesan cheese, finely grated
• 2 tbsp double cream
• 2 tbsp chopped fresh parsley
• Freshly ground black pepper, to taste

How to Make James Martin Smoked Haddock Risotto

• Prepare the haddock: Place the smoked haddock in a wide saucepan with the milk, bay leaf, and peppercorns. Bring gently to a simmer, then cook for 5 minutes until just cooked through. Lift the fish out, strain and reserve the milk, then flake the haddock into large pieces.
• Start the base: Heat the butter and olive oil in a large pan over medium heat. Add the onion and cook gently for 8 to 10 minutes until soft and translucent. Stir in the garlic and cook for 1 minute.
• Add the rice: Tip in the risotto rice and stir well so every grain is coated in the butter. Cook for 1 to 2 minutes until the edges of the rice look slightly translucent.
• Deglaze with wine: Pour in the white wine and let it bubble, stirring constantly, until almost completely absorbed.
• Cook the risotto: Begin adding the reserved warm milk a ladle at a time, stirring frequently. Allow each addition to be absorbed before adding more. Continue for about 18 to 20 minutes until the rice is tender with a slight bite.
• Finish the dish: Gently fold in the flaked haddock, Parmesan, double cream, and most of the parsley. Season with black pepper and warm through for 2 minutes.
• Rest and serve: Remove from the heat, cover, and let the risotto rest for 2 minutes. Spoon into warm bowls and scatter with the remaining parsley.

Tips

Why is my risotto too thick?

Risotto should slowly spread when plated. If it becomes too thick, stir in a little extra warm milk or water just before serving.

Can I taste the smoke too strongly?

Use undyed smoked haddock and avoid overcooking it in the milk. Gentle poaching keeps the flavour balanced.

How do I know when the rice is ready?

The rice should be tender but still have a slight bite in the centre. It should never be mushy.

Serving Suggestions

• Serve with a simple green salad and lemon dressing
• Pair with steamed green beans or tenderstem broccoli
• Finish with extra Parmesan at the table

Storage

Room Temperature

Risotto should not be kept at room temperature for more than 1 hour.

Refrigerator

Store leftovers in an airtight container for up to 2 days. Reheat gently with a splash of milk or water.

Freezing

Freezing is not recommended as the rice texture will suffer and become grainy.

Nutrition

• Calories: 520 kcal
• Carbohydrates: 58g
• Protein: 32g
• Fat: 18g
• Saturated Fat: 10g
• Sodium: 680mg

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

FAQs

James Martin Smoked Haddock Risotto

Recipe by Milli RoseCourse: MainCuisine: BritishDifficulty: Medium

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Creamy smoked haddock risotto made with Arborio rice, gently poached fish, and finished with Parmesan and fresh herbs.

Ingredients

• 400g undyed smoked haddock fillets

• 750ml full fat milk

• 1 bay leaf

• 6 black peppercorns

• 2 tbsp unsalted butter

• 1 tbsp olive oil

• 1 small onion, finely chopped

• 1 garlic clove, crushed

• 300g Arborio rice

• 150ml dry white wine

• 50g Parmesan cheese, grated

• 2 tbsp double cream

• 2 tbsp chopped fresh parsley

• Black pepper, to taste

Directions

• Poach the smoked haddock gently in milk with bay leaf and peppercorns, then flake and reserve the milk.
• Soften onion in butter and olive oil, then add garlic.
• Stir in rice and cook briefly before adding wine.
• Add warm milk gradually, stirring until rice is tender.
• Fold in haddock, Parmesan, cream, and parsley, then rest briefly before serving.

Notes

• Keep the milk warm while cooking for best texture.
• Stir regularly but gently to keep the risotto creamy.
• Serve immediately for the best consistency.

James Martin Southern Fried Chicken is crisp on the outside, juicy in the centre, and packed with bold, well-balanced seasoning. The chicken is marinated in buttermilk for tenderness, then coated in a spiced flour that fries to a deep golden crunch. It is a straightforward recipe that delivers proper comfort food flavour without complicated steps. Preparation takes around 20 minutes, plus marinating time, and cooking takes about 25 minutes.

Ingredients

For the Chicken Marinade

• 8 chicken pieces (thighs and drumsticks work best, skin on)
• 500ml buttermilk
• 1 tsp salt
• 1 tsp freshly ground black pepper
• 1 tsp paprika
• 1 tsp garlic powder

For the Seasoned Coating

• 250g plain flour
• 2 tsp paprika
• 1 tsp cayenne pepper
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• 1 tsp black pepper

For Frying

• Vegetable oil, enough for deep frying

How to Make James Martin Southern Fried Chicken

• Prepare the chicken: Place the chicken pieces in a large bowl. Pour over the buttermilk and stir in the salt, pepper, paprika and garlic powder. Cover and refrigerate for at least 2 hours, or overnight for best flavour.
• Prepare the coating: In a separate bowl, mix together the plain flour, paprika, cayenne, thyme, oregano, garlic powder, onion powder, salt and black pepper until evenly combined.
• Heat the oil: Pour vegetable oil into a deep, heavy-based pan to a depth of about 5cm. Heat to 170°C. If you do not have a thermometer, a small cube of bread should turn golden in about 30 seconds.
• Coat the chicken: Remove each piece from the buttermilk, allowing excess to drip off. Dredge thoroughly in the seasoned flour, pressing firmly so the coating sticks well. For an extra crisp finish, dip back into the buttermilk and coat again in flour.
• Fry the chicken: Carefully lower the chicken into the hot oil in batches. Do not overcrowd the pan. Fry for 12 to 15 minutes, turning occasionally, until deeply golden and cooked through. The internal temperature should reach 75°C.
• Drain and rest: Lift the chicken from the oil and place on a wire rack set over a tray. Rest for 5 minutes before serving to keep the coating crisp.

Tips

How do I keep the coating from falling off?

Make sure the chicken is well coated and press the flour firmly onto the surface. Let the coated chicken rest for 10 minutes before frying so the crust sets properly.

Why is my chicken not crispy enough?

The oil may not be hot enough. Keep it steady at around 170°C. Frying at too low a temperature causes the coating to absorb oil and become soft.

Can I cook this in the oven instead?

Yes. Place the coated chicken on a wire rack over a baking tray. Spray lightly with oil and bake at 200°C or 180°C fan for 35 to 45 minutes until crisp and cooked through.

How do I know the chicken is fully cooked?

The juices should run clear when pierced at the thickest part. For accuracy, use a thermometer and check that it reads 75°C.

Serving Suggestions

• Serve with chunky chips and coleslaw
• Add buttered corn on the cob
• Pair with a fresh green salad
• Offer dipping sauces such as barbecue or honey mustard

Storage

Room Temperature

Keep at room temperature for up to 2 hours only. After that, refrigerate promptly.

Refrigerator

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

Freezing

Freeze cooked chicken pieces in a sealed container for up to 2 months. Reheat from frozen in a hot oven until piping hot throughout.

Nutrition

• Calories: 520 kcal
• Carbohydrates: 28g
• Protein: 35g
• Fat: 32g
• Saturated Fat: 6g
• Sodium: 780mg

Values are estimates and may vary depending on portion size and ingredients used.

FAQs

James Martin Southern Fried Chicken

Recipe by Milli RoseCourse: Main CourseCuisine: AmericanDifficulty: Medium

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Crisp, golden Southern Fried Chicken marinated in buttermilk and coated in a spiced flour for a juicy and flavourful finish.

Ingredients

• 8 chicken pieces, skin on

• 500ml buttermilk

• 1 tsp salt

• 1 tsp black pepper

• 1 tsp paprika

• 1 tsp garlic powder

• 250g plain flour

• 2 tsp paprika

• 1 tsp cayenne pepper

• 1 tsp dried thyme

• 1 tsp dried oregano

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp salt

• 1 tsp black pepper

• Vegetable oil for frying

Directions

• Marinate chicken in buttermilk and seasoning for at least 2 hours.
• Mix flour and spices in a bowl.
• Heat oil to 170°C in a deep pan.
• Coat chicken thoroughly in seasoned flour.
• Fry in batches for 12 to 15 minutes until golden and cooked through.
• Drain on a wire rack and rest before serving.

Notes

• Marinate overnight for deeper flavour.
• Maintain steady oil temperature for crisp coating.
• Rest before serving to keep juices locked in.

James Martin’s Slow Cooker Chicken Chasseur is a rich, comforting French classic made beautifully simple. Tender chicken simmers gently in a tomato and white wine sauce with mushrooms, garlic and fresh herbs, creating a dish that is deeply savoury with a silky finish. The texture is soft and succulent, with a sauce that is perfect for spooning over mash or crusty bread. This is an easy recipe that requires minimal hands-on time and takes around 4 to 6 hours in the slow cooker.

Ingredients

For the Chicken

• 6 bone-in, skin-on chicken thighs
• Salt and freshly ground black pepper
• 2 tbsp olive oil

For the Chasseur Sauce

• 1 large onion, finely chopped
• 2 garlic cloves, crushed
• 250g chestnut mushrooms, sliced
• 2 tbsp tomato purée
• 400g chopped tomatoes (1 tin)
• 150ml dry white wine
• 150ml chicken stock
• 1 tsp dried thyme
• 1 bay leaf
• 1 tbsp fresh parsley, chopped

How to Make James Martin’s Slow Cooker Chicken Chasseur

• Prepare the chicken: Season the chicken thighs well with salt and black pepper on both sides.
• Brown the chicken: Heat olive oil in a large frying pan over medium heat. Brown the chicken thighs skin-side down for 4 to 5 minutes until golden. Turn and cook for another 2 minutes. Transfer to the slow cooker.
• Soften the vegetables: In the same pan, add the chopped onion and cook for 3 to 4 minutes until softened. Stir in the garlic and mushrooms and cook until the mushrooms release their juices.
• Build the sauce: Stir in the tomato purée and cook for 1 minute. Pour in the white wine and let it bubble for 2 to 3 minutes to reduce slightly. Add the chopped tomatoes, chicken stock, thyme and bay leaf. Stir well.
• Slow cook: Pour the sauce over the chicken in the slow cooker. Cover and cook on low for 4 to 6 hours or on high for 3 to 4 hours, until the chicken is tender and cooked through.
• Finish and serve: Remove the bay leaf. Sprinkle with fresh parsley before serving. Taste and adjust seasoning if needed.

Tips

Do I need to brown the chicken first?

Yes, browning adds depth of flavour and helps the skin hold its texture. It only takes a few minutes and makes a noticeable difference.

How can I thicken the sauce?

If you prefer a thicker sauce, remove the lid for the last 30 minutes of cooking. You can also stir in a small cornflour slurry and cook until thickened.

Can I use boneless chicken?

Yes, boneless thighs work well and cook slightly faster. Reduce the cooking time by about 30 minutes and check for doneness.

What wine works best?

A dry white wine such as Sauvignon Blanc or Pinot Grigio gives the best balance without overpowering the sauce.

Serving Suggestions

• Serve with creamy mashed potatoes
• Pair with buttered tagliatelle or rice
• Add crusty bread to soak up the sauce
• Enjoy with steamed green beans or peas

Storage

Room Temperature

Allow to cool slightly, then refrigerate within 2 hours. Do not leave out longer than this.

Refrigerator

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

Freezing

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

Nutrition

• Calories: 420 kcal
• Carbohydrates: 14g
• Protein: 38g
• Fat: 24g
• Saturated Fat: 6g
• Sodium: 540mg

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

FAQs

James Martin’s Slow Cooker Chicken Chasseur

Recipe by Milli RoseCourse: Main CourseCuisine: FrenchDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Tender chicken slow cooked in a rich tomato, white wine and mushroom sauce. A comforting French classic made simple.

Ingredients

• 6 bone-in, skin-on chicken thighs

• Salt and freshly ground black pepper

• 2 tbsp olive oil

• 1 large onion, finely chopped

• 2 garlic cloves, crushed

• 250g chestnut mushrooms, sliced

• 2 tbsp tomato purée

• 400g chopped tomatoes

• 150ml dry white wine

• 150ml chicken stock

• 1 tsp dried thyme

• 1 bay leaf

Directions

• Season chicken thighs with salt and pepper.
• Brown chicken in olive oil until golden, then transfer to slow cooker.
• Cook onion, garlic and mushrooms until softened.
• Add tomato purée, wine, tomatoes, stock and herbs. Stir well.
• Pour sauce over chicken and cook on low for 4 to 6 hours.
• Remove bay leaf, sprinkle with parsley and serve.

Notes

• Brown the chicken for deeper flavour.
• Remove lid at the end if you prefer a thicker sauce.
• Freezes well for up to 3 months.