James Martin Recipes

Author: Rose Melton

  • James Martin Lemon Muffin

    James Martin Lemon Muffin

    These James Martin Lemon Muffins are light, fluffy, and packed with fresh citrus flavour. Each bite is soft and tender with a bright lemon aroma and a delicate sweetness that is not overpowering. They are simple to make, perfect for beginners, and ideal for afternoon tea or a quick bake. You can have them ready in just 35 minutes from start to finish.

    Ingredients

    For the Muffins

    • 250g self-raising flour
    • 150g caster sugar
    • 1 tsp baking powder
    • Pinch of salt
    • 2 large eggs
    • 100g unsalted butter, melted and slightly cooled
    • 120ml whole milk
    • Zest of 2 lemons
    • 3 tbsp fresh lemon juice
    • 1 tsp vanilla extract

    For the Lemon Glaze

    • 120g icing sugar
    • 2 to 3 tbsp fresh lemon juice
    • Extra lemon zest for decoration, optional
    James Martin Lemon Muffin

    How to Make James Martin Lemon Muffin

    • Prepare the oven: Preheat the oven to 190°C or 170°C fan. Line a 12-hole muffin tin with paper cases and place the tin on the middle shelf so the muffins bake evenly.
    • Mix the dry ingredients: In a large bowl, sift together the self-raising flour, baking powder, and salt. Stir in the caster sugar and lemon zest so it is evenly distributed.
    • Combine the wet ingredients: In a separate bowl, whisk the eggs, melted butter, milk, lemon juice, and vanilla extract until smooth.
    • Make the batter: Pour the wet mixture into the dry ingredients. Gently fold together using a spatula until just combined. Do not overmix, as this can make the muffins dense.
    • Fill the cases: Divide the mixture evenly between the paper cases, filling each about two thirds full to allow room for rising.
    • Bake: Bake for 18 to 22 minutes until golden and well risen. A skewer inserted into the centre should come out clean.
    • Cool: Leave the muffins in the tin for 5 minutes, then transfer to a wire rack to cool completely.
    • Glaze and finish: Mix the icing sugar with enough lemon juice to create a smooth, pourable glaze. Spoon over the cooled muffins and sprinkle with extra lemon zest if desired. Allow the glaze to set before serving.

    Tips for the Best Lemon Muffins

    Why are my muffins dense?

    Overmixing is the most common cause. Fold the batter gently and stop as soon as there are no dry streaks of flour.

    How do I get a stronger lemon flavour?

    Use freshly grated zest and fresh lemon juice. You can also add a few drops of natural lemon extract for extra intensity.

    Why did my muffins sink in the middle?

    This can happen if the oven door is opened too early or if the batter was overmixed. Keep the oven closed during the first 15 minutes of baking.

    How do I make them extra moist?

    Measure the flour accurately and avoid overbaking. Removing them as soon as they are cooked keeps the texture soft and tender.

    Serving Suggestions

    • Serve warm with a cup of tea or coffee.
    • Add a spoonful of lemon curd on the side.
    • Top with whipped cream for a simple dessert.
    • Dust lightly with icing sugar for a classic finish.

    Storage

    Room Temperature

    Store in an airtight container for up to 3 days. Keep them in a cool, dry place.

    Refrigerator

    They can be refrigerated for up to 5 days. Bring to room temperature before serving for the best texture.

    Freezing

    Freeze unglazed muffins for up to 3 months. Wrap individually and store in a freezer-safe bag. Thaw at room temperature and glaze before serving.

    Nutrition

    • Calories: 260 kcal
    • Carbohydrates: 34g
    • Protein: 4g
    • Fat: 12g
    • Saturated Fat: 7g
    • Sodium: 190mg

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

    FAQs

    Can I make these muffins without a glaze?

    Yes, the muffins are delicious on their own. The glaze simply adds extra sweetness and lemon flavour.

    Can I use plain flour instead of self-raising flour?

    Yes, replace it with plain flour and add an extra 1½ teaspoons of baking powder.

    Can I add blueberries to this recipe?

    Yes, fold in 100g fresh blueberries gently before baking for a lemon and blueberry variation.

    How do I know when the muffins are done?

    Insert a skewer into the centre. If it comes out clean with no wet batter, they are ready.

    James Martin Lemon Muffin
    Print

    James Martin Lemon Muffin

    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 lemon muffins bursting with fresh citrus flavour and finished with a simple lemon glaze.

    Ingredients

    • 250g self-raising flour

    • 150g caster sugar

    • 1 tsp baking powder

    • Pinch of salt

    • 2 large eggs

    • 100g unsalted butter, melted

    • 120ml whole milk

    • Zest of 2 lemons

    • 3 tbsp fresh lemon juice

    • 1 tsp vanilla extract

    • 120g icing sugar

    • 2 to 3 tbsp fresh lemon juice for glaze

    Directions

    • Preheat oven to 190°C (170°C Fan). Line a 12-hole muffin tin with paper cases.
    • Mix flour, baking powder, salt, sugar and lemon zest in a large bowl.
    • Whisk eggs, melted butter, milk, lemon juice and vanilla together.
    • Fold wet mixture into dry ingredients until just combined.
    • Divide mixture evenly between cases, filling two thirds full.
    • Bake for 18 to 22 minutes until golden and cooked through.
    • Cool in tin briefly, then transfer to a wire rack.
    • Mix icing sugar with lemon juice and spoon over cooled muffins.

    Notes

    • Do not overmix the batter.
    • Use fresh lemon zest for the best flavour.
    • Unfrosted muffins freeze well for up to 3 months.
  • James Martin Swiss Roll

    James Martin Swiss Roll

    James Martin Swiss Roll is a light, airy sponge cake rolled around a layer of sweet jam and softly whipped cream. The texture is delicate and springy, with a gentle sweetness that melts in the mouth. It looks impressive once sliced, yet it is surprisingly simple to make at home. This classic bake takes around 35 minutes from start to finish and is ideal for beginners who want a reliable, elegant dessert.

    Ingredients

    For the Sponge

    • 4 large eggs, at room temperature
    • 100g caster sugar
    • 100g self-raising flour, sifted
    • 1 tsp vanilla extract
    • Icing sugar, for dusting
    • Butter, for greasing
    • Baking parchment

    For the Filling

    • 4–5 tbsp good-quality strawberry or raspberry jam
    • 150ml double cream
    • 1 tbsp icing sugar
    James Martin Swiss Roll

    How to Make James Martin Swiss Roll

    • Prepare the oven: Preheat the oven to 200°C or 180°C fan. Grease a 23 x 30cm Swiss roll tin and line it with baking parchment, making sure the paper comes slightly above the edges.
    • Whisk the eggs and sugar: Place the eggs and caster sugar in a large bowl. Whisk with an electric mixer for 4 to 5 minutes until pale, thick and doubled in volume. The mixture should leave a ribbon trail when lifted.
    • Fold in the flour: Sift the self-raising flour over the mixture. Gently fold it in using a metal spoon, keeping as much air as possible. Stir in the vanilla extract.
    • Bake the sponge: Pour the mixture into the prepared tin and spread evenly into the corners. Bake for 8 to 10 minutes until golden and springy to the touch.
    • Roll while warm: Lay a clean tea towel on the work surface and dust it generously with icing sugar. Turn the hot sponge onto the towel and peel away the parchment. Starting from a short edge, roll the sponge up with the towel inside. Leave to cool completely.
    • Prepare the filling: Whip the double cream with icing sugar until soft peaks form.
    • Assemble the Swiss roll: Carefully unroll the cooled sponge. Spread with jam, then add a layer of whipped cream. Roll it up again gently but firmly, without the towel. Dust with icing sugar before slicing.

    Tips for the Perfect Swiss Roll

    Why did my Swiss roll crack?

    Cracks usually happen if the sponge is overbaked or rolled when too cool. Bake just until springy and roll it while still warm.

    How do I keep the sponge light and airy?

    Whisk the eggs and sugar until very thick and pale. Fold the flour gently to avoid knocking out air.

    Can I use plain flour instead of self-raising?

    Yes. Add 1 teaspoon of baking powder to 100g plain flour and sift well before folding in.

    What other fillings work well?

    Lemon curd, chocolate spread, or fresh berries with cream are all excellent alternatives.

    Serving Suggestions

    • Serve with fresh berries and extra whipped cream.
    • Drizzle with melted chocolate for a richer dessert.
    • Pair with afternoon tea or coffee.
    • Add a spoon of crème fraîche for balance.

    Storage

    Room Temperature

    Store in an airtight container for up to 1 day in a cool room.

    Refrigerator

    Keep chilled for up to 3 days. Bring to room temperature before serving for the best texture.

    Freezing

    Freeze without cream filling for up to 2 months. Wrap tightly in cling film and foil. Defrost at room temperature before filling.

    Nutrition

    • Calories: 260 kcal
    • Carbohydrates: 32g
    • Protein: 6g
    • Fat: 12g
    • Saturated Fat: 7g
    • Sodium: 95mg

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

    FAQs

    Why does my Swiss roll stick to the paper?

    Ensure the tin is properly lined and turn the sponge out while hot. Peeling away the parchment immediately helps prevent sticking.

    Can I make Swiss roll without cream?

    Yes, you can fill it with jam only or use buttercream for a firmer finish.

    How thin should the sponge be?

    A standard 23 x 30cm tin gives the ideal thin layer that rolls easily without cracking.

    Can I prepare this in advance?

    Yes, bake and roll the sponge a day ahead. Fill it a few hours before serving for the freshest taste.

    James Martin Swiss Roll
    Print

    James Martin Swiss Roll

    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 airy Swiss roll filled with fruity jam and whipped cream. A classic British sponge that is simple, elegant and perfect for afternoon tea.

    Ingredients

    • 4 large eggs

    • 100g caster sugar

    • 100g self-raising flour

    • 1 tsp vanilla extract

    • 4–5 tbsp strawberry or raspberry jam

    • 150ml double cream

    • 1 tbsp icing sugar

    • Icing sugar, for dusting

    • Butter and baking parchment for lining

    Directions

    • Preheat oven to 200°C (180°C Fan). Grease and line a 23 x 30cm Swiss roll tin.
    • Whisk eggs and sugar until thick, pale and doubled in volume.
    • Fold in sifted flour and vanilla extract gently.
    • Spread evenly in tin and bake for 8–10 minutes until golden and springy.
    • Turn onto sugared tea towel and roll up while warm. Cool completely.
    • Whip cream with icing sugar to soft peaks.
    • Unroll sponge, spread with jam and cream, then roll up again.

    Notes

    • Roll the sponge while warm to prevent cracking.
    • Do not overbake or the sponge will dry out.
    • Unfilled sponge can be frozen for up to 2 months.
  • James Martin Fondant Potatoes

    James Martin Fondant Potatoes

    James Martin fondant potatoes are a classic French-style side dish with crisp, golden edges and a soft, buttery centre. They are cooked slowly in stock and butter, which gives them a rich flavour and luxurious texture. This recipe is straightforward rather than difficult, but it rewards a little patience and care. From start to finish, it takes about 45 minutes.

    Ingredients

    For the potatoes

    • 6 large Maris Piper or King Edward potatoes
    • 40g unsalted butter
    • 2 tbsp olive oil
    • 2 garlic cloves, lightly crushed
    • 2 sprigs fresh thyme or rosemary
    • 300ml hot chicken or vegetable stock
    • Salt, to taste
    • Freshly ground black pepper
    James Martin Fondant Potatoes

    How to Make James Martin Fondant Potatoes

    • Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle of the oven so the potatoes cook evenly.
    • Prepare the potatoes: Peel the potatoes and trim the ends so they sit flat. Cut each potato in half lengthways and season both sides with salt and pepper.
    • Brown the potatoes: Heat the olive oil and butter in a large ovenproof frying pan over medium heat. Place the potatoes cut side down and cook for 5 to 7 minutes until deeply golden.
    • Add flavour: Turn the potatoes over, then add the garlic and herbs to the pan. Let them cook for 1 minute so the flavours release into the butter.
    • Add the stock: Carefully pour in the hot stock so it comes halfway up the potatoes. Bring to a gentle simmer.
    • Bake: Transfer the pan to the oven and bake uncovered for 25 to 30 minutes, basting once or twice, until the potatoes are tender and the liquid has reduced.
    • Rest and serve: Remove from the oven and let the potatoes rest for 5 minutes. Spoon over the buttery juices before serving.

    Tips

    Why are my fondant potatoes not crispy?

    The pan needs to be hot enough when you first brown the potatoes. Do not move them too early, as this prevents a good crust from forming.

    Can I make these without an ovenproof pan?

    You can transfer the potatoes and liquid to a snug baking dish after browning, then continue cooking in the oven.

    How do I stop the potatoes from falling apart?

    Use floury potatoes and handle them gently when turning. Cutting clean, flat edges also helps them keep their shape.

    Serving Suggestions

    • Serve with roast chicken, beef, or lamb
    • Pair with pan-fried fish and greens
    • Add as a side to a vegetarian mushroom dish

    Storage

    Room temperature

    Fondant potatoes should not be kept at room temperature for more than 2 hours.

    Refrigerator

    Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in the oven with a splash of stock.

    Freezing

    Freezing is not recommended, as the texture becomes grainy once thawed.

    Nutrition

    • Calories: 260 kcal
    • Carbohydrates: 28g
    • Protein: 3g
    • Fat: 15g
    • Saturated fat: 7g
    • Sodium: 220mg

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

    FAQs

    What potatoes are best for fondant potatoes?

    Floury potatoes like Maris Piper or King Edward work best because they absorb the stock and butter while staying tender inside.

    Can I make fondant potatoes in advance?

    They are best served fresh, but you can part-cook them and finish in the oven just before serving.

    Can I use vegetable stock instead of chicken stock?

    Yes, vegetable stock works very well and keeps the dish suitable for vegetarians.

    Why is my stock not reducing?

    The oven may be too cool or the pan too large. Increase the temperature slightly and use a snug pan so the liquid reduces properly.

    James Martin Fondant Potatoes
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    James Martin Fondant Potatoes

    Recipe by Milli RoseCourse: Side DishCuisine: British, FrenchDifficulty: Easy
    Servings

    4

    servings
    Prep time

    30

    minutes
    Cooking time

    40

    minutes
    Calories

    300

    kcal
    Total time

    1

    hour 

    10

    minutes

    Crisp-edged, buttery James Martin fondant potatoes cooked slowly in stock and herbs for a soft, rich centre.

    Ingredients

    • 6 large Maris Piper potatoes

    • 40g unsalted butter

    • 2 tbsp olive oil

    • 2 garlic cloves, crushed

    • 2 sprigs fresh thyme

    • 300ml chicken or vegetable stock

    • Salt and black pepper

    Directions

    • Preheat the oven to 200°C or 180°C fan.
    • Peel, trim, and season the potatoes.
    • Brown the potatoes in butter and oil until golden.
    • Add garlic, herbs, and stock.
    • Bake until tender and the stock has reduced.
    • Rest briefly and spoon over the buttery juices before serving.

    Notes

    • Use a snug pan so the stock reduces properly.
    • Baste once or twice for extra flavour.
    • Serve immediately for best texture.
  • James Martin Spatchcock Chicken

    James Martin Spatchcock Chicken

    This James Martin spatchcock chicken is a simple, flavour-packed roast that delivers crisp skin and beautifully juicy meat every time. Flattening the chicken helps it cook evenly, giving golden results in less time than a traditional roast. It is an easy recipe that suits confident beginners and experienced home cooks alike. From start to finish, it is ready in about 1 hour and 15 minutes.

    Ingredients

    For the Chicken

    • 1 whole chicken, about 1.6 to 1.8 kg
    • 2 tbsp olive oil
    • 1 tsp sea salt
    • 1/2 tsp freshly ground black pepper

    For the Herb Butter

    • 75 g unsalted butter, softened
    • 2 garlic cloves, finely grated
    • 1 tbsp fresh thyme leaves
    • 1 tbsp fresh parsley, finely chopped
    • Finely grated zest of 1 lemon

    For the Tray

    • 1 lemon, halved
    • 1 red onion, cut into wedges
    • 2 sprigs fresh rosemary
    James Martin Spatchcock Chicken
    James Martin Spatchcock Chicken

    How to Make James Martin Spatchcock 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 skin crisps properly.
    • Spatchcock the chicken: Place the chicken breast-side down on a board. Using strong kitchen scissors, cut along both sides of the backbone and remove it. Turn the chicken over and press firmly on the breastbone to flatten.
    • Make the herb butter: In a small bowl, mix the softened butter with garlic, thyme, parsley, and lemon zest until well combined.
    • Season the chicken: Gently loosen the skin over the breasts and thighs. Spread most of the herb butter underneath the skin. Rub the remaining butter over the top, then season with salt and pepper.
    • Arrange the tray: Place the lemon halves, onion wedges, and rosemary on a large roasting tray. Sit the chicken on top, skin-side up.
    • Roast: Roast for 45 to 55 minutes until the skin is golden and crisp and the juices run clear when the thigh is pierced.
    • Rest and serve: Remove from the oven and rest for 10 minutes before carving. This keeps the meat tender and juicy.

    Tips

    How do I get really crispy skin?

    Make sure the chicken skin is dry before adding butter and seasoning. Cooking at a high temperature and keeping the chicken flat helps the skin crisp evenly.

    Can I prepare the chicken ahead of time?

    You can spatchcock and butter the chicken up to 12 hours ahead. Keep it covered in the fridge and bring it back to room temperature before roasting.

    What if my chicken browns too quickly?

    Loosely cover the chicken with foil for the last part of cooking if the skin is colouring faster than expected.

    Serving Suggestions

    • Roasted new potatoes with olive oil and sea salt
    • Steamed green beans or tenderstem broccoli
    • A fresh green salad with lemon dressing
    • Warm crusty bread to soak up the juices

    Storage

    Room Temperature

    Once cooked, do not leave the chicken at room temperature for more than 2 hours.

    Refrigerator

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

    Freezing

    Remove the meat from the bones before freezing. Freeze in portions for up to 2 months and defrost fully in the fridge before reheating.

    Nutrition

    • Calories: 420 kcal
    • Carbohydrates: 2 g
    • Protein: 38 g
    • Fat: 28 g
    • Saturated Fat: 12 g
    • Sodium: 620 mg

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

    FAQs

    What does spatchcock chicken mean?

    Spatchcocking means removing the backbone so the chicken can be flattened. This helps it cook faster and more evenly.

    Can I cook spatchcock chicken on a barbecue?

    Yes, it works very well on a barbecue. Cook over indirect heat with the lid closed until fully cooked.

    How do I know when the chicken is cooked?

    The juices should run clear and the thickest part of the thigh should reach 75°C when checked with a thermometer.

    Can I use dried herbs instead of fresh?

    You can use dried herbs if needed. Use about half the amount as dried herbs are more concentrated.

    James Martin Spatchcock Chicken
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    James Martin Spatchcock 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

    Crispy-skinned James Martin spatchcock chicken with lemon and herb butter. Juicy, evenly cooked, and perfect for a relaxed roast dinner.

    Ingredients

    • 1 whole chicken (1.6–1.8 kg)

    • 2 tbsp olive oil

    • 75 g unsalted butter, softened

    • 2 garlic cloves, grated

    • 1 tbsp fresh thyme

    • 1 tbsp fresh parsley

    • 1 lemon, zested and halved

    • 1 red onion, cut into wedges

    • 2 sprigs rosemary

    • Salt and black pepper

    Directions

    • Preheat the oven to 200°C or 180°C fan.
    • Spatchcock the chicken by removing the backbone and flattening it.
    • Mix butter with garlic, herbs, and lemon zest.
    • Season and butter the chicken, including under the skin.
    • Place on a tray with lemon, onion, and rosemary.
    • Roast for 45–55 minutes until cooked through and golden.
    • Rest for 10 minutes before carving and serving.

    Notes

    • Let the chicken rest before carving for juicier meat.
    • Use a meat thermometer for perfect doneness.
    • Leftovers are excellent for salads and sandwiches.
  • James Martin Toffee Apple Muffin

    James Martin Toffee Apple Muffin

    These James Martin toffee apple muffins are soft, moist, and packed with warm autumn flavour. Each muffin has tender apple pieces folded through a light sponge, finished with a sticky toffee topping that melts into the crumb as it bakes. The texture is fluffy with a gentle bite from the apples and a rich sweetness from the toffee. This is an easy bake that takes about 40 minutes from start to finish and suits both beginners and confident home bakers.

    Ingredients

    For the muffins

    • 225g self-raising flour
    • 1 tsp baking powder
    • 1 tsp ground cinnamon
    • Pinch of salt
    • 115g unsalted butter, softened
    • 150g light brown sugar
    • 2 large eggs
    • 120ml whole milk
    • 2 eating apples, peeled, cored, and diced small

    For the toffee topping

    • 100g soft toffees, chopped
    • 2 tbsp double cream
    James Martin Toffee Apple Muffin

    How to Make James Martin Toffee Apple Muffin

    • Prepare the oven: Preheat the oven to 200°C or 180°C fan. Line a 12-hole muffin tin with paper cases and set it on the middle shelf so the muffins bake evenly.
    • Mix the dry ingredients: Add the flour, baking powder, cinnamon, and salt to a large bowl. Stir briefly to combine and remove any lumps.
    • Cream the butter and sugar: In a separate bowl, beat the softened butter and brown sugar until pale and fluffy. This helps give the muffins a light texture.
    • Add the eggs and milk: Beat in the eggs one at a time, followed by the milk. Mix until smooth and well combined.
    • Combine and fold: Add the dry ingredients to the wet mixture. Fold gently until just combined, then fold in the diced apples without overmixing.
    • Fill the cases: Spoon the mixture evenly into the muffin cases, filling each about three-quarters full.
    • Add the toffee topping: Sprinkle the chopped toffees over each muffin and drizzle lightly with double cream.
    • Bake: Bake for 18 to 22 minutes until risen, golden, and firm to the touch. A skewer inserted into the centre should come out clean.
    • Cool: Leave the muffins in the tin for 5 minutes, then transfer to a wire rack to cool slightly before serving.

    Tips

    Why did my muffins turn out dense?

    Overmixing the batter can knock out the air. Fold gently and stop as soon as the flour disappears.

    How do I stop the apples sinking?

    Dice the apples small and toss them lightly in a spoon of flour before folding them into the batter.

    Can I make the toffee topping softer?

    Warm the toffees gently with the cream before adding them to the muffins for a more melted finish.

    Serving Suggestions

    • Serve warm with a cup of tea or coffee
    • Add a spoon of vanilla ice cream for dessert
    • Drizzle with extra warm toffee sauce before serving

    Storage

    Room temperature

    Keep the muffins in an airtight container for up to 2 days.

    Refrigerator

    Store for up to 4 days. Warm gently before serving to soften the toffee.

    Freezing

    Freeze without the topping for up to 3 months. Defrost at room temperature and reheat briefly.

    Nutrition

    • Calories: 320 kcal
    • Carbohydrates: 45g
    • Protein: 5g
    • Fat: 14g
    • Saturated fat: 8g
    • Sodium: 180mg

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

    FAQs

    Can I bake this as a loaf instead?

    Yes, pour the batter into a lined loaf tin and bake for 45 to 50 minutes. Check with a skewer before removing.

    What apples work best for this recipe?

    Bramley or Granny Smith apples work well as they hold their shape and balance the sweetness.

    Can I make these muffins without toffee?

    Yes, you can leave out the toffee for a simple apple muffin or replace it with chopped nuts.

    Are these muffins suitable for children?

    Yes, they are softly spiced and sweet, making them suitable for all ages.

    James Martin Toffee Apple Muffin
    Print

    James Martin Toffee Apple Muffin

    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

    Soft apple muffins with a light sponge and a sticky toffee topping. An easy British bake perfect for autumn.

    Ingredients

    • 225g self-raising flour

    • 1 tsp baking powder

    • 1 tsp ground cinnamon

    • 115g unsalted butter, softened

    • 150g light brown sugar

    • 2 large eggs

    • 120ml whole milk

    • 2 apples, diced

    • 100g soft toffees, chopped

    • 2 tbsp double cream

    Directions

    • Preheat oven and line muffin tin.
    • Mix dry ingredients in a bowl.
    • Cream butter and sugar, then add eggs and milk.
    • Fold in dry ingredients and apples.
    • Fill cases, add toffee topping, and bake until golden.

    Notes

    • Do not overmix the batter.
    • Best served slightly warm.
  • James Martin Southern Fried Chicken

    James Martin Southern Fried Chicken

    This James Martin Southern Fried Chicken is crisp on the outside, juicy inside, and packed with warm, savoury spice. The coating fries up golden and crunchy, while the chicken stays tender and full of flavour. It is a straightforward recipe that rewards care and patience rather than technical skill. Total time is around 1 hour, including marinating and frying.

    Ingredients

    For the chicken

    • 1.2 kg chicken pieces, thighs and drumsticks work best
    • 500 ml buttermilk
    • 1 tsp salt
    • 1 tsp black pepper

    For the seasoned coating

    • 250 g plain flour
    • 1 tbsp cornflour
    • 1 tsp paprika
    • 1 tsp smoked paprika
    • 1 tsp garlic powder
    • 1 tsp onion powder
    • 0.5 tsp cayenne pepper
    • 1 tsp salt
    • 1 tsp black pepper

    For frying

    • 1.5 litres vegetable oil or sunflower oil
    James Martin Southern Fried Chicken

    How to Make James Martin Southern Fried Chicken

    • Prepare the chicken: Place the chicken pieces in a large bowl. Pour over the buttermilk, add salt and black pepper, then mix well. Cover and chill for at least 30 minutes so the meat stays moist and seasoned.
    • Mix the coating: In a wide bowl, combine the flour, cornflour, paprika, smoked paprika, garlic powder, onion powder, cayenne, salt, and black pepper. Stir until evenly mixed.
    • Coat the chicken: Remove each piece from the buttermilk, letting excess drip off. Roll thoroughly in the seasoned flour, pressing the coating on so it sticks well.
    • Heat the oil: Pour the oil into a deep, heavy pan and heat to 170°C. The oil should be hot but not smoking so the coating cooks evenly.
    • Fry the chicken: Fry in batches, skin side down first, for 12 to 15 minutes. Turn once and cook until deep golden and fully cooked through.
    • Drain and rest: Lift the chicken onto a wire rack set over a tray. Let it rest for 5 minutes so the coating stays crisp.

    Tips

    How do I keep the coating crispy?

    Let the fried chicken rest on a wire rack instead of kitchen paper. This prevents steam from softening the crust.

    What oil temperature works best?

    Keep the oil around 170°C. If it is too hot, the coating burns before the chicken cooks. If too cool, the coating absorbs oil.

    Can I make this less spicy?

    Reduce or skip the cayenne pepper. The flavour will still be rich and savoury.

    Serving Suggestions

    • Serve with creamy coleslaw and chips
    • Add sweetcorn or cornbread on the side
    • Pair with a simple green salad for balance

    Storage

    Room temperature

    Best eaten fresh. Do not leave out for more than 2 hours.

    Refrigerator

    Store leftovers in an airtight container for up to 2 days. Reheat in the oven to keep the coating crisp.

    Freezing

    Freeze cooked chicken for up to 2 months. Defrost fully and reheat in a hot oven until piping hot.

    Nutrition

    • Calories: 520 kcal
    • Carbohydrates: 32 g
    • Protein: 38 g
    • Fat: 28 g
    • Saturated fat: 6 g
    • Sodium: 780 mg

    Nutrition values are estimates and may vary.

    FAQs

    Can I use boneless chicken instead?

    Yes, boneless thighs work well. Reduce the frying time and check they are fully cooked.

    Can I oven bake this instead of frying?

    You can bake at 200°C, but the coating will be less crisp. Spraying lightly with oil helps.

    Why use buttermilk?

    Buttermilk tenderises the chicken and helps the coating stick better.

    How do I know the chicken is cooked through?

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

    James Martin Southern Fried Chicken
    Print

    James Martin Southern Fried Chicken

    Recipe by Milli RoseCourse: MainCuisine: AmericanDifficulty: Easy
    Servings

    4

    servings
    Prep time

    30

    minutes
    Cooking time

    40

    minutes
    Calories

    300

    kcal
    Total time

    1

    hour 

    10

    minutes

    Crispy, golden Southern fried chicken with juicy meat and a well seasoned coating. A comforting classic inspired by James Martin.

    Ingredients

    • 1.2 kg chicken pieces

    • 500 ml buttermilk

    • 250 g plain flour

    • 1 tbsp cornflour

    • Paprika and spices

    • Vegetable oil for frying

    Directions

    • Marinate chicken in buttermilk with seasoning.
    • Mix seasoned flour coating.
    • Coat chicken thoroughly in flour.
    • Heat oil to 170°C.
    • Fry chicken until golden and cooked through.
    • Drain on rack and rest before serving.

    Notes

    • Fry in batches to avoid cooling the oil.
    • Resting keeps the coating crisp.
  • James Martin Chocolate Eclairs

    James Martin Chocolate Eclairs

    These James Martin chocolate éclairs are a true French classic made at home, with crisp choux pastry, soft vanilla cream, and a rich chocolate topping. The texture is light yet indulgent, with a delicate crunch giving way to a smooth, creamy centre. While éclairs look impressive, they are very achievable for home bakers with clear steps and a little patience. From start to finish, you can have a batch ready in about 90 minutes.

    Ingredients

    For the choux pastry

    • 75g unsalted butter
    • 200ml water
    • 100g plain flour
    • 3 large eggs, beaten

    For the vanilla cream filling

    • 300ml double cream
    • 2 tbsp icing sugar
    • 1 tsp vanilla extract

    For the chocolate topping

    • 100g dark chocolate, finely chopped
    • 50ml double cream
    James Martin Chocolate Eclairs

    How to Make James Martin Chocolate Eclairs

    • Prepare the oven: Preheat the oven to 200°C or 180°C fan. Line a large baking tray with baking parchment and set aside.
    • Make the choux pastry: Place the butter and water into a saucepan over medium heat. Heat gently until the butter has fully melted, then bring to a rolling boil.
    • Add the flour: Remove the pan from the heat and add the flour all at once. Beat vigorously with a wooden spoon until the mixture comes together into a smooth ball and pulls away from the sides.
    • Cool and add eggs: Leave the dough to cool for 5 minutes. Gradually beat in the eggs a little at a time until you have a smooth, glossy paste that drops slowly from the spoon.
    • Pipe the éclairs: Spoon the mixture into a piping bag fitted with a plain nozzle. Pipe lines about 10cm long onto the prepared tray, leaving space between each one.
    • Bake: Bake for 25 to 30 minutes until well risen, golden, and crisp. Do not open the oven door during baking.
    • Cool: Remove from the oven and make a small hole in the end of each éclair to release steam. Transfer to a wire rack and allow to cool completely.
    • Prepare the filling: Whip the double cream with icing sugar and vanilla until soft peaks form. Spoon into a piping bag with a small nozzle.
    • Fill the éclairs: Pipe the cream into each éclair until nicely filled.
    • Make the chocolate topping: Heat the cream gently in a small saucepan. Pour over the chopped chocolate and stir until smooth and glossy.
    • Finish: Spoon or dip the tops of the éclairs into the chocolate sauce. Leave to set before serving.

    Tips

    Why did my éclairs go flat?

    This usually happens if the oven door is opened too early. Keep the door closed until the éclairs are fully risen and golden.

    How do I know the choux pastry is the right consistency?

    The mixture should be smooth and shiny, and fall slowly from the spoon in a thick ribbon.

    Can I make the éclairs crispier?

    After baking, pierce each éclair and return them to the turned-off oven for 5 minutes to dry out the centres.

    Serving Suggestions

    • Serve with fresh berries on the side
    • Dust lightly with icing sugar for a simple finish
    • Enjoy with coffee or strong tea

    Storage

    Room temperature

    Unfilled éclairs can be kept in an airtight container for up to 1 day.

    Refrigerator

    Filled éclairs should be stored in the fridge and eaten within 24 hours for best texture.

    Freezing

    Unfilled choux pastry shells freeze well for up to 2 months. Defrost and crisp in the oven before filling.

    Nutrition

    • Calories: 320 kcal
    • Carbohydrates: 22g
    • Protein: 6g
    • Fat: 24g
    • Saturated fat: 14g
    • Sodium: 90mg

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

    FAQs

    Why are my éclairs soggy inside?

    They may not have baked long enough. Make sure they are deeply golden and release steam after baking.

    Can I fill éclairs in advance?

    It is best to fill them shortly before serving, as the cream can soften the pastry.

    What chocolate works best for topping?

    Dark chocolate with around 60 to 70 percent cocoa gives the best balance of richness and sweetness.

    Can I use custard instead of cream?

    Yes, thick vanilla custard works very well and gives a more traditional patisserie-style filling.

    James Martin Chocolate Eclairs
    Print

    James Martin Chocolate Eclairs

    Recipe by Milli RoseCourse: DessertCuisine: FrenchDifficulty: Medium
    Servings

    4

    servings
    Prep time

    30

    minutes
    Cooking time

    40

    minutes
    Calories

    300

    kcal
    Total time

    1

    hour 

    10

    minutes

    Classic French-style chocolate éclairs with crisp choux pastry, vanilla cream filling, and rich chocolate topping.

    Ingredients

    • 75g unsalted butter

    • 200ml water

    • 100g plain flour

    • 3 large eggs

    • 300ml double cream

    • 2 tbsp icing sugar

    • 1 tsp vanilla extract

    • 100g dark chocolate

    • 50ml double cream

    Directions

    • Preheat oven and line a baking tray.
    • Heat butter and water, then beat in flour.
    • Cool slightly and beat in eggs.
    • Pipe éclairs and bake until golden.
    • Cool and release steam.
    • Fill with whipped vanilla cream.
    • Top with melted chocolate.

    Notes

    • Do not open the oven during baking.
    • Fill just before serving for best texture.
    • Unfilled shells freeze well.
  • James Martin Chicken Bonne Femme

    James Martin Chicken Bonne Femme

    This classic Chicken Bonne Femme is a comforting French-style dish made with tender chicken, smoky bacon, mushrooms, and a creamy white wine sauce. The texture is rich and silky, with chicken that stays beautifully moist and full of flavour. It is a straightforward recipe that feels special without being complicated. From start to finish, it takes about 50 minutes, making it perfect for a relaxed but impressive dinner.

    Ingredients

    For the Chicken and Sauce

    • 4 chicken breasts or chicken supremes
    • 2 tbsp olive oil
    • 25g butter
    • 150g smoked bacon lardons
    • 1 medium onion, finely chopped
    • 2 garlic cloves, crushed
    • 200g chestnut mushrooms, sliced
    • 2 tbsp plain flour
    • 150ml dry white wine
    • 300ml chicken stock
    • 150ml double cream
    • 1 tsp fresh thyme leaves
    • Salt and freshly ground black pepper

    To Finish

    • 1 tbsp fresh parsley, finely chopped
    James Martin Chicken Bonne Femme

    How to Make James Martin Chicken Bonne Femme

    • Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle of the oven so the dish cooks evenly.
    • Brown the chicken: Season the chicken well with salt and pepper. Heat the olive oil and butter in a large ovenproof frying pan. Add the chicken and brown on both sides until golden. Remove to a plate.
    • Cook the bacon and vegetables: Add the bacon lardons to the same pan and cook until lightly crisp. Stir in the onion and cook for 5 minutes until soft. Add the garlic and mushrooms and cook for another 3 minutes.
    • Make the sauce: Sprinkle over the flour and stir well. Pour in the white wine and let it bubble for 1 minute. Gradually add the chicken stock, stirring until smooth and slightly thickened.
    • Assemble and bake: Stir in the cream and thyme. Return the chicken to the pan, spooning the sauce over the top. Transfer to the oven and bake for 20 to 25 minutes until the chicken is cooked through.
    • Finish and rest: Remove from the oven and rest for 5 minutes. Sprinkle with fresh parsley before serving.

    Tips

    How do I keep the chicken moist?

    Browning the chicken first seals in the juices. Finishing it gently in the sauce prevents it from drying out.

    Can I use chicken thighs instead?

    Yes, boneless chicken thighs work very well and stay especially tender. Increase the oven time by 5 minutes if needed.

    What wine works best?

    A dry white wine like Sauvignon Blanc or Pinot Grigio adds flavour without overpowering the sauce.

    Serving Suggestions

    • Creamy mashed potatoes
    • Buttered green beans or peas
    • Steamed rice or tagliatelle

    Storage

    Room Temperature

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

    Refrigerator

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

    Freezing

    This dish can be frozen for up to 2 months. Defrost overnight in the fridge before reheating slowly.

    Nutrition

    • Calories: 520 kcal
    • Carbohydrates: 10 g
    • Protein: 38 g
    • Fat: 36 g
    • Saturated Fat: 17 g
    • Sodium: 780 mg

    Nutrition values are estimates and may vary.

    FAQs

    Can I bake this as a loaf instead?

    Yes, divide the mixture between two loaf tins and increase the baking time slightly. Check for doneness with a skewer.

    What size tray bake tin works best?

    A tin around 23 x 30cm gives the ideal depth and even baking.

    Can I use wholemeal flour?

    You can replace half the flour with wholemeal, but the cake will be slightly denser.

    Is this cake suitable for children?

    Yes, it is mildly spiced and naturally sweet, making it ideal for all ages.

    James Martin Chicken Bonne Femme
    Print

    James Martin Chicken Bonne Femme

    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 cooked with bacon, mushrooms, white wine, and cream in a classic French-style sauce.

    Ingredients

    • 4 chicken breasts

    • 2 tbsp olive oil

    • 25g butter

    • 150g smoked bacon lardons

    • 1 onion, chopped

    • 2 garlic cloves

    • 200g mushrooms

    • 2 tbsp plain flour

    • 150ml white wine

    • 300ml chicken stock

    • 150ml double cream

    • 1 tsp fresh thyme

    • Salt and black pepper

    • Fresh parsley

    Directions

    • Preheat the oven to 200°C or 180°C fan.
    • Brown the seasoned chicken in oil and butter.
    • Cook bacon, onion, garlic, and mushrooms in the same pan.
    • Stir in flour, wine, and stock to make the sauce.
    • Add cream and thyme, return chicken, and bake until cooked through.

    Notes

    • Use an ovenproof pan to save washing up.
    • Serve with mash or rice for best results.
  • James Martin White Bread

    James Martin White Bread

    This James Martin white bread is a classic everyday loaf with a soft crumb, light structure, and golden crust. It has a clean, comforting flavour that works just as well for toast as it does for sandwiches. The recipe is straightforward and beginner friendly, using simple ingredients and clear steps. Total time is around 2 hours including rising, with very little hands-on effort.

    Ingredients

    For the bread dough

    • 500g strong white bread flour
    • 10g salt
    • 7g fast-action dried yeast
    • 20g unsalted butter, softened
    • 300ml warm water
    • 1 tsp caster sugar
    James Martin White Bread

    How to Make James Martin White Bread

    • Prepare the oven and tin: Lightly grease a 900g loaf tin and set aside. The oven does not need preheating yet as the bread will rise before baking.
    • Mix the dry ingredients: Add the flour to a large bowl. Stir in the salt on one side and the yeast and sugar on the other so they do not touch directly.
    • Add the liquids: Pour in the warm water and add the softened butter. Bring everything together with a spoon until a rough dough forms.
    • Knead the dough: Tip the dough onto a lightly floured surface and knead for 8 to 10 minutes until smooth, elastic, and no longer sticky.
    • First rise: Place the dough in a lightly oiled bowl, cover with a clean tea towel, and leave in a warm place for about 1 hour or until doubled in size.
    • Shape the loaf: Knock back the risen dough, shape it into a log, and place it into the prepared loaf tin.
    • Second rise: Cover again and leave to rise for 30 to 40 minutes until the dough just crowns the top of the tin.
    • Bake: Preheat the oven to 220°C or 200°C fan. Bake the bread for 25 to 30 minutes until golden and hollow sounding when tapped underneath.
    • Cool: Remove from the tin and cool completely on a wire rack before slicing for the best texture.

    Tips for Best Results

    Why is my bread dense?

    This usually means the dough did not rise fully. Make sure the water is warm, not hot, and give the dough enough time to double in size.

    How do I get a softer crust?

    Brush the top with a little melted butter as soon as it comes out of the oven, then cool under a clean tea towel.

    Can I knead this dough in a mixer?

    Yes, use a dough hook and knead on low speed for about 6 minutes until smooth and elastic.

    Serving Suggestions

    • Slice thickly and serve warm with butter
    • Use for classic sandwiches or toasties
    • Toast and top with jam or honey

    Storage

    Room temperature

    Store the bread in a bread bin or sealed bag for up to 2 days. Avoid refrigeration as it dries the loaf.

    Refrigerator

    Not recommended, as it makes the bread stale faster.

    Freezing

    Slice the loaf, wrap well, and freeze for up to 3 months. Toast slices straight from frozen.

    Nutrition

    • Calories: 190 kcal per slice
    • Carbohydrates: 36g
    • Protein: 6g
    • Fat: 2g
    • Saturated fat: 1g
    • Sodium: 390mg

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

    FAQs

    Can I bake this as a loaf instead?

    Yes, this recipe is designed for a standard loaf tin and works perfectly baked as a loaf.

    What size loaf tin works best?

    A standard 900g loaf tin gives the best shape and even baking.

    Can I use plain flour instead of bread flour?

    Bread flour is best for structure, but plain flour can be used. The loaf will be slightly softer and less chewy.

    Is this bread suitable for sandwiches?

    Yes, it slices cleanly and holds fillings well, making it ideal for everyday sandwiches.

    James Martin White Bread
    Print

    James Martin White Bread

    Recipe by Milli RoseCourse: BreadCuisine: BritishDifficulty: Easy
    Servings

    4

    servings
    Prep time

    30

    minutes
    Cooking time

    40

    minutes
    Calories

    300

    kcal
    Total time

    1

    hour 

    10

    minutes

    Soft, classic white bread inspired by James Martin, perfect for toast, sandwiches, and everyday baking.

    Ingredients

    • 500g strong white bread flour

    • 10g salt

    • 7g fast-action dried yeast

    • 20g unsalted butter, softened

    • 300ml warm water

    • 1 tsp caster sugar

    Directions

    • Mix flour, salt, yeast, and sugar in a bowl.
    • Add warm water and butter, then mix to form a dough.
    • Knead until smooth and elastic.
    • Leave to rise until doubled in size.
    • Shape and place into a greased loaf tin.
    • Allow to rise again, then bake until golden.
    • Cool fully on a wire rack before slicing.

    Notes

    • Use strong bread flour for best structure.
    • Allow full rising time for a lighter loaf.
    • Bread can be frozen once cooled.
  • James Martin Beef Cannelloni

    James Martin Beef Cannelloni

    This James Martin beef cannelloni is a rich, comforting Italian style bake with slow cooked beef, silky pasta, and a deeply savoury tomato sauce. The filling is tender and full of flavour, balanced by creamy béchamel and a golden cheese topping. It is a medium difficulty recipe that feels special but is very achievable at home. From start to finish, allow around 1 hour 30 minutes.

    Ingredients

    For the beef filling

    • 2 tbsp olive oil
    • 1 onion, finely chopped
    • 2 garlic cloves, crushed
    • 500g minced beef
    • 2 tbsp tomato purée
    • 400g tin chopped tomatoes
    • 150ml beef stock
    • 1 tsp dried oregano
    • 1 tsp dried basil
    • Salt and black pepper, to taste

    For the béchamel sauce

    • 50g unsalted butter
    • 50g plain flour
    • 600ml whole milk
    • Pinch of nutmeg
    • Salt and white pepper, to taste

    To assemble

    • 12 dried cannelloni tubes
    • 75g grated mozzarella
    • 40g grated Parmesan
    • Butter, for greasing
    James Martin Beef Cannelloni

    How to Make James Martin Beef Cannelloni

    • Prepare the oven: Preheat the oven to 200°C or 180°C fan. Grease a medium ovenproof baking dish with butter and set aside.
    • Cook the beef filling: Heat the olive oil in a large frying pan over medium heat. Add the onion and cook for 5 minutes until soft. Stir in the garlic and cook for 30 seconds.
    • Brown the meat: Add the minced beef and cook until well browned, breaking it up with a spoon so it cooks evenly.
    • Build the sauce: Stir in the tomato purée, chopped tomatoes, beef stock, oregano, and basil. Season with salt and pepper. Simmer gently for 20 minutes until thick and rich. Leave to cool slightly.
    • Make the béchamel: Melt the butter in a saucepan over low heat. Stir in the flour and cook for 1 minute. Gradually whisk in the milk until smooth. Cook until thickened, then season with nutmeg, salt, and white pepper.
    • Fill the cannelloni: Spoon the beef mixture into a piping bag or freezer bag with the corner snipped off. Carefully fill each cannelloni tube.
    • Assemble the dish: Spread a thin layer of béchamel over the base of the dish. Arrange the filled cannelloni in a single layer, then pour over the remaining béchamel.
    • Add the topping: Sprinkle over the mozzarella and Parmesan, making sure the pasta is fully covered to prevent drying.
    • Bake: Bake for 35 to 40 minutes until bubbling and golden on top. Rest for 5 minutes before serving.

    Tips

    How do I stop cannelloni drying out?

    Make sure the pasta is fully covered with sauce before baking. Exposed pasta will dry and stay hard.

    Can I make this ahead of time?

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

    What mince works best?

    Beef with a little fat gives the best flavour. Very lean mince can turn dry once baked.

    Serving Suggestions

    • Garlic bread or focaccia
    • Simple green salad with lemon dressing
    • Roasted vegetables such as courgette or peppers

    Storage

    Room temperature

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

    Refrigerator

    Store covered in the fridge for up to 3 days. Reheat thoroughly before serving.

    Freezing

    Freeze fully assembled or cooked cannelloni for up to 3 months. Defrost overnight in the fridge before reheating.

    Nutrition

    • Calories: 520 kcal
    • Carbohydrates: 38g
    • Protein: 34g
    • Fat: 28g
    • Saturated Fat: 14g
    • Sodium: 780mg

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

    FAQs

    Can I use fresh pasta instead of dried cannelloni?

    Yes, fresh pasta sheets can be rolled around the filling and placed seam side down in the dish.

    Can I substitute beef with another meat?

    Minced pork or a beef and pork mix works well and gives a slightly richer flavour.

    Do I need to pre cook the cannelloni tubes?

    No, dried cannelloni cooks in the oven as long as it is fully covered with sauce.

    Can I add vegetables to the filling?

    Yes, finely chopped mushrooms or spinach can be added to the beef mixture.

    James Martin Beef Cannelloni
    Print

    James Martin Beef Cannelloni

    Recipe by Milli RoseCourse: MainCuisine: ItalianDifficulty: Medium
    Servings

    4

    servings
    Prep time

    30

    minutes
    Cooking time

    40

    minutes
    Calories

    300

    kcal
    Total time

    1

    hour 

    10

    minutes

    Rich beef cannelloni baked with tomato sauce, creamy béchamel, and a golden cheese topping.

    Ingredients

    • 500g minced beef

    • 12 dried cannelloni tubes

    • 1 onion, finely chopped

    • 2 garlic cloves, crushed

    • 400g chopped tomatoes

    • 600ml whole milk

    • 50g butter

    • 50g plain flour

    • 75g mozzarella, grated

    • 40g Parmesan, grated

    Directions

    • Preheat the oven and grease a baking dish.
    • Cook onion, garlic, and beef until browned.
    • Add tomatoes and simmer until thick.
    • Prepare the béchamel sauce until smooth.
    • Fill cannelloni tubes with beef mixture.
    • Assemble with béchamel and cheese, then bake until golden.

    Notes

    • Ensure pasta is fully covered with sauce.
    • Rest before serving for best texture.

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