James Martin Recipes

Author: Rose Melton

  • James Martin Roast Duck Recipe with Spiced Plum Sauce

    James Martin Roast Duck Recipe with Spiced Plum Sauce

    This James Martin roast duck recipe delivers beautifully crisp skin with tender, juicy meat, paired with a rich and fragrant spiced plum sauce. The flavours are a perfect balance of sweet, tangy, and warming spices, making it an impressive yet achievable dish. While it requires a little attention during cooking, it is well within reach for a confident home cook. Allow around 2 hours from start to finish for best results.

    Ingredients

    For the Roast Duck

    • 1 whole duck (about 2–2.5kg)
    • 1 tsp salt
    • 1 tsp black pepper
    • 1 orange, quartered
    • 2 garlic cloves, crushed
    • 1 small onion, quartered

    For the Spiced Plum Sauce

    • 300g ripe plums, halved and stones removed
    • 3 tbsp sugar
    • 2 tbsp red wine vinegar
    • 1 tbsp soy sauce
    • 1 tsp grated fresh ginger
    • 1 garlic clove, minced
    • ½ tsp ground cinnamon
    • ½ tsp five-spice powder
    • 100ml water

    How to Make James Martin Roast Duck Recipe with Spiced Plum Sauce

    • Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a rack in a roasting tray to allow the fat to drip away as the duck cooks.
    • Prepare the duck: Pat the duck dry with kitchen paper. Score the skin lightly, being careful not to cut into the meat. Rub all over with salt and pepper.
    • Stuff and position: Place the orange quarters, garlic, and onion inside the cavity. Set the duck breast-side up on the rack.
    • Start roasting: Roast for 45 minutes, then carefully pour off excess fat from the tray. Turn the duck over and roast for another 30 minutes.
    • Finish roasting: Turn the duck breast-side up again and cook for a further 30–40 minutes until the skin is crisp and golden and the juices run clear.
    • Rest the duck: Remove from the oven and let it rest for 15 minutes before carving. This helps retain its juices.
    • Make the sauce: Place the plums, sugar, vinegar, soy sauce, ginger, garlic, spices, and water into a saucepan. Bring to a gentle simmer.
    • Cook the sauce: Simmer for 15–20 minutes until the plums soften and the sauce thickens slightly. Blend until smooth if preferred.
    • Serve: Carve the duck and serve hot with the spiced plum sauce spooned over or on the side.
    How to Make James Martin Roast Duck Recipe with Spiced Plum Sauce

    Tips

    How do I get extra crispy duck skin?

    Ensure the skin is very dry before roasting and pour off excess fat during cooking. Scoring the skin also helps render the fat.

    Can I prepare the duck in advance?

    You can season the duck and leave it uncovered in the fridge overnight. This helps dry the skin and improves crispness.

    What if my sauce is too thin?

    Simmer the sauce for a few extra minutes until it reduces to your desired consistency.

    How do I know when the duck is cooked?

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

    Serving Suggestions

    • Serve with roasted potatoes or duck fat potatoes
    • Pair with steamed greens or stir-fried vegetables
    • Add fluffy rice or noodles for an Asian-inspired meal
    • Garnish with fresh herbs or sliced spring onions

    Storage

    Room Temperature

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

    Refrigerator

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

    Freezing

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

    Nutrition

    • Calories: 520 kcal
    • Carbohydrates: 18g
    • Protein: 32g
    • Fat: 36g
    • Saturated Fat: 12g
    • Sodium: 680mg

    Values are approximate and may vary depending on ingredients used.

    FAQs

    Can I use duck breasts instead of a whole duck?

    Yes, duck breasts can be used for a quicker version. Adjust cooking time to about 15–20 minutes depending on thickness.

    What can I use instead of plums?

    You can substitute plums with cherries or apricots for a similar sweet and tangy sauce.

    Do I need to baste the duck?

    Basting is not necessary as the duck releases plenty of fat, but turning it during cooking helps even browning.

    Can I make the sauce ahead of time?

    Yes, the sauce can be made up to 2 days in advance and reheated gently before serving.

    James Martin Roast Duck Recipe with Spiced Plum Sauce
    Print

    James Martin Roast Duck Recipe with Spiced Plum Sauce

    Recipe by Milli RoseCourse: Main CourseCuisine: BritishDifficulty: Medium
    Servings

    4

    servings
    Prep time

    30

    minutes
    Cooking time

    40

    minutes
    Calories

    300

    kcal
    Total time

    1

    hour 

    10

    minutes

    Crispy roast duck with tender meat served alongside a rich, sweet and spiced plum sauce. A comforting and impressive main course perfect for special occasions.

    Ingredients

    • 1 whole duck (2–2.5kg)

    • 1 tsp salt

    • 1 tsp black pepper

    • 1 orange, quartered

    • 2 garlic cloves, crushed

    • 1 onion, quartered

    • 300g plums

    • 3 tbsp sugar

    • 2 tbsp red wine vinegar

    • 1 tbsp soy sauce

    • 1 tsp ginger

    • 1 garlic clove, minced

    • Spices and water

    Directions

    • Preheat oven to 200°C (180°C fan) and prepare roasting tray.
    • Season and score duck skin.
    • Stuff cavity and place on rack.
    • Roast, turning and draining fat during cooking.
    • Cook until crisp and fully done.
    • Rest before carving.
    • Simmer sauce ingredients until thickened.
    • Blend if desired and serve with duck.

    Notes

    • Drain fat regularly for crisp skin.
    • Resting is essential for juicy meat.
    • Sauce can be made ahead.
  • James Martin Beef Stew And Dumplings

    James Martin Beef Stew And Dumplings

    This comforting beef stew and dumplings is a hearty British classic, slow-cooked until the meat is meltingly tender and the sauce rich and deeply flavoured. The fluffy dumplings sit proudly on top, soaking up all that savoury goodness. It’s a simple, satisfying dish that’s perfect for colder days and requires only moderate effort. Total time is around 2 hours, but most of it is hands-off cooking.

    Ingredients

    For the beef stew

    • 800g stewing beef, cut into chunks
    • 2 tbsp plain flour
    • 2 tbsp vegetable oil
    • 1 large onion, chopped
    • 2 carrots, sliced
    • 2 celery sticks, chopped
    • 2 garlic cloves, crushed
    • 2 tbsp tomato purée
    • 500ml beef stock
    • 150ml red wine (optional)
    • 2 bay leaves
    • 1 tsp dried thyme
    • Salt and black pepper, to taste

    For the dumplings

    • 150g self-raising flour
    • 75g suet
    • 1 tsp salt
    • Cold water, to mix

    How to Make James Martin Beef Stew And Dumplings

    • Prepare the oven: Preheat the oven to 160°C or 140°C fan. Place a shelf in the middle so the stew cooks gently and evenly.
    • Coat the beef: Toss the beef pieces in flour, salt, and pepper until evenly coated. This helps thicken the stew as it cooks.
    • Brown the meat: Heat the oil in a large ovenproof casserole dish. Brown the beef in batches until nicely coloured, then set aside.
    • Cook the vegetables: In the same pan, add onion, carrots, and celery. Cook for 5 minutes until softened, then stir in the garlic and tomato purée.
    • Build the stew: Return the beef to the pan. Pour in the stock and red wine, then add bay leaves and thyme. Stir well and bring to a simmer.
    • Slow cook: Cover with a lid and transfer to the oven. Cook for 1 hour 30 minutes until the beef is tender and the sauce rich.
    • Make the dumplings: Mix the flour, suet, and salt in a bowl. Add enough cold water to form a soft dough, then divide into small balls.
    • Add dumplings: Remove the stew from the oven, place the dumplings on top, and return uncovered.
    • Finish cooking: Bake for a further 20–25 minutes until the dumplings are risen and lightly golden.
    • Serve: Remove from the oven and allow to rest for a few minutes before serving hot.
    How to Make James Martin Beef Stew And Dumplings

    Tips

    How do I make the beef extra tender?

    Cook the stew low and slow. Tough cuts need time to break down, so avoid rushing the cooking process.

    Why are my dumplings dense?

    This usually means the dough was too dry or overmixed. Keep it soft and handle it lightly.

    Can I make this without wine?

    Yes, simply replace the wine with extra beef stock. The stew will still be rich and flavourful.

    How do I thicken the stew?

    If needed, simmer the stew uncovered for a few minutes after cooking to reduce and thicken the sauce.

    Serving Suggestions

    • Serve with buttery mashed potatoes
    • Add a side of steamed green vegetables
    • Enjoy with crusty bread to soak up the sauce
    • Pair with a glass of red wine for a classic touch

    Storage

    Room temperature

    Allow to cool slightly, but do not leave out for more than 2 hours.

    Refrigerator

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

    Freezing

    Freeze the stew without dumplings for up to 3 months. Add fresh dumplings when reheating for best results.

    Nutrition

    • Calories: 480 kcal
    • Carbohydrates: 32g
    • Protein: 35g
    • Fat: 24g
    • Saturated Fat: 10g
    • Sodium: 620mg

    Values are estimates and may vary depending on ingredients used.

    FAQs

    Can I cook this on the hob instead of the oven?

    Yes, you can simmer the stew gently on the hob for about 1.5 to 2 hours. Add the dumplings towards the end and cover with a lid to cook them through.

    What cut of beef works best?

    Stewing beef such as chuck or braising steak works best as it becomes tender during slow cooking.

    Can I make dumplings without suet?

    Yes, you can use cold butter instead of suet, rubbed into the flour, though the texture will be slightly different.

    Can I prepare this in advance?

    Yes, the stew can be made a day ahead and reheated. Add fresh dumplings when reheating for the best texture.

    James Martin Beef Stew And Dumplings
    Print

    James Martin Beef Stew And Dumplings

    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

    A rich and hearty beef stew slow-cooked until tender, topped with fluffy dumplings for a comforting classic British meal.

    Ingredients

    • 800g stewing beef

    • 2 tbsp plain flour

    • 2 tbsp vegetable oil

    • 1 onion, chopped

    • 2 carrots, sliced

    • 2 celery sticks, chopped

    • 2 garlic cloves, crushed

    • 2 tbsp tomato puree

    • 500ml beef stock

    • 150ml red wine

    • 2 bay leaves

    • 1 tsp dried thyme

    • 150g self-raising flour

    • 75g suet

    • 1 tsp salt

    • Water to mix

    Directions

    • Preheat oven to 160°C (140°C fan).
    • Coat beef in flour, salt, and pepper.
    • Brown beef in oil, then remove.
    • Cook vegetables and add garlic and tomato puree.
    • Return beef, add stock, wine, and herbs, then simmer.
    • Cover and cook in oven for 1.5 hours.
    • Mix dumpling ingredients and shape into balls.
    • Place dumplings on stew and cook uncovered for 20–25 minutes.
    • Serve hot once dumplings are golden.

    Notes

    • Brown the beef well for deeper flavour.
    • Keep dumpling dough soft for best texture.
    • Stew tastes even better the next day.
  • James Martin Beef Wellington

    James Martin Beef Wellington

    James Martin Beef Wellington is a classic show-stopping dish featuring tender beef fillet wrapped in a rich mushroom duxelles, Parma ham, and golden puff pastry. The result is beautifully crisp on the outside and perfectly juicy in the centre. While it may seem ambitious, with a little care it is very achievable at home. Allow around 1 hour 30 minutes in total for preparation and cooking.

    Ingredients

    For the Beef

    • 1kg beef fillet (centre cut)
    • 2 tbsp olive oil
    • Salt and freshly ground black pepper
    • 2 tbsp English mustard

    For the Mushroom Duxelles

    • 250g chestnut mushrooms, finely chopped
    • 2 garlic cloves, minced
    • 1 tbsp fresh thyme leaves
    • 25g butter
    • Salt and pepper to taste

    For the Assembly

    • 8 slices Parma ham
    • 500g ready-rolled puff pastry
    • 1 egg, beaten
    • Flour, for dusting

    How to Make James Martin Beef Wellington

    • Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle of the oven so the Wellington cooks evenly and the pastry turns golden.
    • Sear the beef: Season the beef fillet well. Heat olive oil in a hot pan and sear the beef on all sides until browned. Remove from the pan and brush with mustard while still warm. Leave to cool completely.
    • Make the mushroom filling: Melt butter in a pan, add mushrooms, garlic, and thyme. Cook over medium heat until all moisture evaporates and the mixture becomes thick and paste-like. Season well and allow to cool.
    • Assemble the layers: Lay cling film on a work surface and arrange Parma ham slices overlapping. Spread the cooled mushroom mixture evenly over the ham.
    • Wrap the beef: Place the beef on top and use the cling film to roll it tightly into a cylinder. Chill in the fridge for 15 minutes to firm up.
    • Wrap in pastry: Roll out puff pastry on a floured surface. Remove cling film and place the beef in the centre. Wrap tightly in pastry, sealing the edges. Brush with beaten egg.
    • Bake the Wellington: Place on a baking tray, seam-side down. Bake for 35–40 minutes until the pastry is golden and crisp. Rest for 10 minutes before slicing.
    How to Make James Martin Beef Wellington

    Tips

    How do I stop the pastry from going soggy?

    Ensure the mushroom mixture is completely dry and the beef is cooled before wrapping. This prevents excess moisture from soaking into the pastry.

    Can I prepare Beef Wellington in advance?

    Yes, you can assemble it up to a day ahead and keep it chilled. Bake just before serving for the best texture.

    How do I know the beef is cooked perfectly?

    Use a meat thermometer. Aim for 50–55°C for medium-rare, as the beef will continue cooking slightly while resting.

    Why is my pastry not crisp?

    Make sure the oven is fully preheated and avoid overcrowding the tray so heat can circulate properly.

    Serving Suggestions

    • Serve with creamy mashed potatoes
    • Pair with roasted seasonal vegetables
    • Add a rich red wine gravy
    • Finish with a simple green salad

    Storage

    Room Temperature

    Leave to rest for up to 2 hours after cooking. Do not leave out longer for food safety.

    Refrigerator

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

    Freezing

    Freeze uncooked Wellington for up to 1 month. Bake from frozen, adding extra cooking time.

    Nutrition

    • Calories: 520 kcal
    • Carbohydrates: 28g
    • Protein: 32g
    • Fat: 32g
    • Saturated Fat: 12g
    • Sodium: 420mg

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

    FAQs

    Can I use a different cut of beef?

    Beef fillet is best for tenderness, but you can use sirloin if needed. The texture may be slightly firmer.

    Can I make Beef Wellington without mushrooms?

    Yes, you can replace the mushroom duxelles with a pâté or a spinach-based filling for a different flavour.

    How do I prevent the Wellington from falling apart when slicing?

    Allow it to rest for at least 10 minutes after baking so the juices settle and the pastry firms up.

    Can I cook it well done?

    You can, but the beef may lose some tenderness. Adjust cooking time and monitor closely.

    James Martin Beef Wellington
    Print

    James Martin Beef Wellington

    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

    Classic Beef Wellington with tender fillet steak, rich mushroom duxelles, Parma ham, and crisp golden puff pastry. A stunning main course for special occasions.

    Ingredients

    • 1kg beef fillet

    • 2 tbsp olive oil

    • Salt and pepper

    • 2 tbsp English mustard

    • 250g chestnut mushrooms

    • 2 garlic cloves

    • 1 tbsp thyme

    • 25g butter

    • 8 slices Parma ham

    • 500g puff pastry

    • 1 egg, beaten

    • Flour for dusting

    Directions

    • Preheat oven to 200°C (180°C Fan).
    • Sear seasoned beef in hot oil until browned, then brush with mustard and cool.
    • Cook mushrooms, garlic and thyme until dry and paste-like.
    • Lay Parma ham, spread mushrooms, and place beef on top.
    • Roll tightly using cling film and chill.
    • Wrap in puff pastry and seal edges.
    • Brush with egg and bake for 35–40 minutes until golden.
    • Rest before slicing and serving.

    Notes

    • Chill before baking for best shape.
    • Use a thermometer for perfect doneness.
    • Rest before slicing to keep juices inside.
  • James Martin Duck Egg Victoria Sponge

    James Martin Duck Egg Victoria Sponge

    This James Martin Duck Egg Victoria Sponge is a beautifully rich twist on the classic British cake. Using duck eggs gives the sponge a deeper flavour, a golden colour, and a wonderfully light yet moist texture. It is simple to prepare, making it ideal for home bakers of all levels. From start to finish, you can have this elegant cake ready in about 1 hour.

    Ingredients

    For the sponge

    • 200g unsalted butter, softened
    • 200g caster sugar
    • 4 duck eggs
    • 200g self-raising flour
    • 1 tsp baking powder
    • 2 tbsp milk
    • 1 tsp vanilla extract
    • Butter, for greasing tins
    • Baking parchment

    For the filling

    • 150ml double cream
    • 2 tbsp icing sugar
    • 4 tbsp strawberry jam

    For the topping

    • Icing sugar, for dusting
    • Fresh strawberries (optional)

    How to Make James Martin Duck Egg Victoria Sponge

    • Prepare the oven: Preheat the oven to 180°C or 160°C fan. Grease and line two 20cm round cake tins and place them on the middle shelf.
    • Mix the batter: In a large bowl, add the butter, caster sugar, duck eggs, self-raising flour, baking powder, milk, and vanilla extract. Beat together until smooth, pale, and fully combined.
    • Divide and level: Spoon the mixture evenly into the prepared tins and smooth the tops with a spatula.
    • Bake the cakes: Bake for 20 to 25 minutes until golden, well risen, and springy to the touch. A skewer inserted into the centre should come out clean.
    • Cool completely: Leave the cakes to cool in the tins for 5 minutes, then turn out onto a wire rack to cool completely.
    • Prepare the filling: Whip the double cream with icing sugar until soft peaks form.
    • Assemble the sponge: Spread the strawberry jam over one sponge layer, then add the whipped cream. Place the second sponge on top.
    • Finish and serve: Dust the top with icing sugar and decorate with fresh strawberries if desired.
    How to Make James Martin Duck Egg Victoria Sponge

    Tips

    Why use duck eggs instead of chicken eggs?

    Duck eggs contain more fat and protein, which gives the sponge a richer flavour and a lighter, fluffier texture.

    How do I get an even rise?

    Make sure your butter is soft and all ingredients are at room temperature before mixing.

    Why did my sponge sink?

    This can happen if the oven door is opened too early or if the cake is underbaked. Always check with a skewer before removing.

    Can I make it extra light?

    Sift the flour before adding it to the mixture and avoid overmixing once combined.

    Serving Suggestions

    • Serve with a cup of tea for a traditional afternoon treat
    • Add fresh berries for a seasonal touch
    • Pair with a dollop of extra cream for indulgence
    • Enjoy slightly chilled for a firmer filling

    Storage

    Room Temperature

    Store in an airtight container for up to 1 day, especially if filled with cream.

    Refrigerator

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

    Freezing

    Freeze the sponge layers without filling for up to 3 months. Wrap well and thaw fully before assembling.

    Nutrition

    • Calories: 420 kcal
    • Carbohydrates: 38g
    • Protein: 7g
    • Fat: 26g
    • Saturated Fat: 15g
    • Sodium: 220mg

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

    FAQs

    Can I use chicken eggs instead of duck eggs?

    Yes, you can use 4 large chicken eggs, but the sponge will be slightly less rich and golden.

    What size tins should I use?

    Two 20cm round cake tins work best for an even bake and classic Victoria sponge shape.

    Can I make this cake in advance?

    Yes, bake the sponges a day ahead and store them wrapped. Fill just before serving for freshness.

    What jam works best for this sponge?

    Strawberry jam is traditional, but raspberry jam also pairs beautifully with the rich sponge.

    James Martin Duck Egg Victoria Sponge
    Print

    James Martin Duck Egg Victoria Sponge

    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 rich and fluffy Victoria sponge made with duck eggs, filled with strawberry jam and whipped cream. A classic British cake with a deeper flavour and golden crumb.

    Ingredients

    • 200g unsalted butter, softened

    • 200g caster sugar

    • 4 duck eggs

    • 200g self-raising flour

    • 1 tsp baking powder

    • 2 tbsp milk

    • 1 tsp vanilla extract

    • 150ml double cream

    • 2 tbsp icing sugar

    • 4 tbsp strawberry jam

    • Icing sugar, for dusting

    • Butter and baking parchment for tins

    Directions

    • Preheat oven to 180°C (160°C Fan). Grease and line two 20cm round cake tins.
    • Add butter, sugar, duck eggs, flour, baking powder, milk and vanilla into a bowl.
    • Beat until smooth and creamy.
    • Divide evenly between tins and level.
    • Bake for 20–25 minutes until golden and springy.
    • Cool completely on a wire rack.
    • Whip cream with icing sugar.
    • Sandwich with jam and cream.
    • Dust with icing sugar and serve.

    Notes

    • Duck eggs give a richer flavour and colour.
    • Ensure ingredients are at room temperature.
    • Do not overmix the batter.
  • James Martin Pepper Sauce Recipe

    James Martin Pepper Sauce Recipe

    This rich and creamy pepper sauce is a classic accompaniment for steak, chicken, and grilled meats. Inspired by the bold flavours often used by James Martin, it delivers a smooth texture with a gentle heat from cracked black peppercorns and a silky finish from cream. The sauce is quick and straightforward to prepare, making it ideal even for beginner cooks. From start to finish, it takes about 15 minutes and transforms any simple dish into something special.

    Ingredients

    For the Pepper Sauce

    • 1 tbsp unsalted butter
    • 1 small shallot, very finely chopped
    • 2 tsp crushed black peppercorns
    • 50ml brandy (optional)
    • 100ml beef stock
    • 150ml double cream
    • 1 tsp Dijon mustard
    • Salt, to taste
    • 1 tsp Worcestershire sauce (optional)

    How to Make James Martin Pepper Sauce Recipe

    • Prepare the pan: Place a medium frying pan over medium heat. Add the butter and allow it to melt gently until it begins to foam.
    • Cook the shallots: Add the finely chopped shallot and cook for 2 to 3 minutes, stirring regularly until softened but not browned.
    • Add the peppercorns: Stir in the crushed black peppercorns and cook for about 30 seconds so their aroma is released into the butter.
    • Deglaze the pan: Carefully pour in the brandy if using. Let it bubble for about 1 minute so the alcohol cooks off and the flavour concentrates.
    • Add the stock: Pour in the beef stock and simmer for 2 to 3 minutes until slightly reduced.
    • Stir in the cream: Add the double cream and Dijon mustard, stirring continuously. Allow the sauce to simmer gently for 3 to 4 minutes until it thickens to a smooth consistency.
    • Season and finish: Taste the sauce and season with salt and Worcestershire sauce if needed. Stir well and remove from the heat once the sauce is rich and glossy.
    • Serve immediately: Spoon the warm pepper sauce over steak, grilled chicken, or roasted vegetables while hot.
    How to Make James Martin Pepper Sauce Recipe

    Tips for the Best Pepper Sauce

    How can I control the peppery heat?

    Use freshly crushed peppercorns and adjust the quantity to taste. Reducing the amount slightly will give a milder sauce while still keeping its signature flavour.

    Can I make the sauce thicker?

    Allow the sauce to simmer for a few extra minutes so the cream reduces naturally. This creates a thicker, richer texture without needing flour or cornflour.

    What if I do not want to use alcohol?

    Simply replace the brandy with an extra splash of beef stock. The sauce will still have a full flavour.

    Why did my sauce split?

    High heat can cause cream sauces to separate. Keep the heat moderate and allow the sauce to simmer gently rather than boil rapidly.

    Serving Suggestions

    • Spoon generously over grilled steak
    • Serve with roast chicken or pork chops
    • Drizzle over crispy roast potatoes
    • Use as a rich sauce for burgers or steak sandwiches

    Storage

    Room Temperature

    Pepper sauce should not be left at room temperature for longer than 2 hours due to the cream content.

    Refrigerator

    Store the cooled sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently in a small saucepan while stirring.

    Freezing

    Cream sauces can lose their smooth texture when frozen, so freezing is not recommended. It is best enjoyed freshly made.

    Nutrition

    • Calories: 210 kcal
    • Carbohydrates: 4 g
    • Protein: 2 g
    • Fat: 21 g
    • Saturated Fat: 13 g
    • Sodium: 320 mg

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

    FAQs

    Can I make pepper sauce without cream?

    Yes, you can replace the cream with crème fraîche or a mixture of milk and a little butter for a lighter sauce, although the texture will be slightly thinner.

    What type of peppercorns should I use?

    Black peppercorns are the classic choice for a traditional pepper sauce. They provide the right balance of heat and flavour.

    Can I make this sauce ahead of time?

    Yes, the sauce can be prepared a few hours ahead and gently reheated before serving. Stir well while reheating to keep the texture smooth.

    What dishes pair best with pepper sauce?

    Pepper sauce pairs perfectly with steak, grilled chicken, pork chops, roasted vegetables, and even crispy potatoes.

    James Martin Pepper Sauce Recipe
    Print

    James Martin Pepper Sauce Recipe

    Recipe by Milli RoseCourse: SauceCuisine: BritishDifficulty: Easy
    Servings

    4

    servings
    Prep time

    30

    minutes
    Cooking time

    40

    minutes
    Calories

    300

    kcal
    Total time

    1

    hour 

    10

    minutes

    A rich and creamy pepper sauce made with crushed black peppercorns, cream, and beef stock. Perfect served with steak, chicken, or grilled meats.

    Ingredients

    • 1 tbsp unsalted butter

    • 1 small shallot, finely chopped

    • 2 tsp crushed black peppercorns

    • 50ml brandy (optional)

    • 100ml beef stock

    • 150ml double cream

    • 1 tsp Dijon mustard

    • 1 tsp Worcestershire sauce (optional)

    • Salt, to taste

    Directions

    • Melt butter in a frying pan over medium heat.
    • Add chopped shallot and cook until soft.
    • Stir in crushed peppercorns and cook briefly.
    • Pour in brandy and allow it to bubble for 1 minute.
    • Add beef stock and simmer until slightly reduced.
    • Stir in double cream and Dijon mustard.
    • Simmer gently until the sauce thickens.
    • Season with salt and Worcestershire sauce.
    • Serve hot over steak, chicken, or grilled meats.

    Notes

    • Use freshly crushed peppercorns for the best flavour.
    • Simmer gently to prevent the cream from splitting.
    • The sauce thickens further as it cools.
  • James Martin Vichy Carrots

    James Martin Vichy Carrots

    James Martin Vichy Carrots are a classic French-inspired side dish made with tender carrots gently simmered in butter, water, and a touch of sugar until beautifully glazed. The result is soft, glossy carrots with a delicate sweetness and rich buttery flavour. This dish is simple to prepare and perfect for beginners, yet elegant enough to accompany a roast dinner or special meal. The recipe takes around 25 minutes from start to finish.

    Ingredients

    For the Vichy Carrots

    • 500g carrots, peeled and sliced into rounds
    • 40g unsalted butter
    • 200ml water
    • 1 tsp caster sugar
    • ½ tsp salt
    • Freshly ground black pepper
    • 2 tbsp fresh parsley, finely chopped

    How to Make James Martin Vichy Carrots

    • Prepare the carrots: Peel the carrots and slice them into even rounds about 5mm thick so they cook evenly and absorb the buttery glaze.
    • Start the cooking: Place the sliced carrots into a wide saucepan. Add the butter, water, sugar, and salt.
    • Simmer gently: Bring the mixture to a gentle simmer over medium heat. Cook uncovered for about 12–15 minutes until the carrots become tender.
    • Create the glaze: Continue cooking until most of the liquid has evaporated and the butter coats the carrots, creating a light glossy glaze.
    • Season and finish: Season with freshly ground black pepper and sprinkle with chopped parsley for freshness and colour.
    • Serve warm: Transfer the carrots to a serving dish and spoon over any remaining buttery glaze.
    How to Make James Martin Vichy Carrots

    Tips for the Best James Martin Vichy Carrots

    Why should the carrots be sliced evenly?

    Even slices ensure all the carrots cook at the same rate and absorb the buttery glaze evenly.

    Can I use baby carrots instead?

    Yes, baby carrots work well and look attractive when served whole. Just adjust the cooking time slightly if they are thicker.

    How do I stop the carrots from becoming mushy?

    Keep the simmer gentle and check them after 10 minutes. They should be tender but still hold their shape.

    What gives Vichy carrots their shine?

    The shine comes from the butter reducing with the cooking liquid, creating a natural glaze that coats the carrots.

    Serving Suggestions

    • Serve alongside roast chicken or roast beef
    • Pair with grilled fish or salmon
    • Add to a Sunday roast dinner
    • Serve with mashed potatoes and gravy

    Storage

    Room Temperature

    Vichy carrots can sit at room temperature for up to 1 hour before serving.

    Refrigerator

    Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a pan with a small knob of butter.

    Freezing

    Freezing is not recommended as cooked carrots may become soft and watery when thawed.

    Nutrition

    • Calories: 120 kcal
    • Carbohydrates: 12g
    • Protein: 1.5g
    • Fat: 7g
    • Saturated Fat: 4g
    • Sodium: 260mg

    Nutrition values are estimates and may vary depending on ingredient brands and portion sizes.

    FAQs

    What are Vichy carrots?

    Vichy carrots are a traditional French side dish where sliced carrots are cooked in butter, water, and a small amount of sugar until tender and lightly glazed.

    Can I make Vichy carrots ahead of time?

    Yes, you can cook them in advance and gently reheat them in a pan with a little butter just before serving.

    Can I add herbs to this recipe?

    Fresh parsley is traditional, but chives or thyme can also be added for extra flavour.

    Do I need to peel the carrots?

    Peeling is recommended for the best texture and appearance, but well-scrubbed young carrots can also be used unpeeled.

    James Martin Vichy Carrots
    Print

    James Martin Vichy Carrots

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

    4

    servings
    Prep time

    30

    minutes
    Cooking time

    40

    minutes
    Calories

    300

    kcal
    Total time

    1

    hour 

    10

    minutes

    Tender carrots gently cooked in butter, water and sugar until beautifully glazed. A simple and classic French-style side dish popularised by James Martin.

    Ingredients

    • 500g carrots, peeled and sliced

    • 40g unsalted butter

    • 200ml water

    • 1 tsp caster sugar

    • 1/2 tsp salt

    • Freshly ground black pepper

    • 2 tbsp fresh parsley, chopped

    Directions

    • Peel the carrots and slice them into even rounds.
    • Place carrots in a saucepan with butter, water, sugar and salt.
    • Bring to a gentle simmer over medium heat.
    • Cook for 12–15 minutes until the carrots are tender.
    • Allow the liquid to reduce until the carrots are lightly glazed with butter.
    • Season with pepper and sprinkle with chopped parsley.
    • Serve warm with the buttery glaze spooned over the carrots.

    Notes

    • Slice carrots evenly for consistent cooking.
    • Do not overcook to keep the carrots tender but firm.
    • Add a squeeze of lemon for a fresh finish if desired.
  • James Martin Bakewell Tart

    James Martin Bakewell Tart

    James Martin Bakewell Tart is a classic British dessert made with crisp shortcrust pastry, a layer of fruity jam, and a rich almond frangipane filling. The tart bakes to a golden finish with a soft, moist centre and a delicate nutty flavour. It is a lovely bake for afternoon tea or a traditional dessert served with cream. Although it looks impressive, the recipe is quite straightforward and usually takes about 1 hour and 20 minutes from start to finish.

    Ingredients

    For the Shortcrust Pastry

    • 200g plain flour
    • 100g cold unsalted butter, cubed
    • 2 tbsp icing sugar
    • 1 egg yolk
    • 2–3 tbsp cold water

    For the Filling

    • 150g unsalted butter, softened
    • 150g caster sugar
    • 3 large eggs
    • 150g ground almonds
    • 1 tsp almond extract
    • 50g plain flour

    For the Base and Topping

    • 4–5 tbsp raspberry jam
    • 40g flaked almonds
    • Icing sugar, for dusting

    How to Make James Martin Bakewell 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: Place the flour and cold butter into a bowl and rub together with your fingertips until the mixture resembles breadcrumbs. Stir in the icing sugar.
    • Form the dough: Add the egg yolk and enough cold water to bring the mixture together into a soft dough. Wrap in cling film and chill in the fridge for 20 minutes.
    • Roll out the pastry: Roll the chilled dough on a lightly floured surface and use it to line a 23cm tart tin. Trim the edges and prick the base with a fork.
    • Blind bake the base: Line the pastry with baking parchment and baking beans. Bake for 12 minutes, remove the beans and paper, then bake for another 5 minutes until lightly golden.
    • Spread the jam: Remove the pastry case from the oven and allow it to cool slightly. Spread the raspberry jam evenly over the base.
    • Prepare the frangipane: Beat the butter and caster sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition.
    • Finish the filling: Fold in the ground almonds, almond extract and plain flour until smooth and fully combined.
    • Fill the tart: Spoon the almond mixture over the jam layer and gently level the surface. Sprinkle the flaked almonds evenly on top.
    • Bake the tart: Reduce the oven temperature to 180°C or 160°C fan and bake for 30 to 35 minutes until golden and set in the centre.
    • Cool and serve: Allow the tart to cool in the tin before removing. Dust lightly with icing sugar before slicing.
    How to Make James Martin Bakewell Tart

    Tips for the Best Bakewell Tart

    How do I stop the pastry from shrinking?

    Chilling the dough before baking helps relax the gluten and prevents the pastry from shrinking in the oven.

    Can I use shop bought pastry?

    Yes, ready made shortcrust pastry works well if you want to save time. Roll it out and line the tart tin in the same way.

    Why is my frangipane filling dense?

    Make sure the butter and sugar are well creamed together before adding the eggs. This helps create a lighter texture.

    What jam works best for Bakewell tart?

    Raspberry jam is the traditional choice because its sharp flavour balances the sweetness of the almond filling.

    Serving Suggestions

    • Serve slightly warm with fresh cream
    • Add a scoop of vanilla ice cream for dessert
    • Enjoy with a cup of tea for afternoon tea
    • Top with fresh raspberries for extra fruit flavour

    Storage

    Room Temperature

    Store the tart in an airtight container for up to 2 days in a cool kitchen.

    Refrigerator

    It can be kept in the fridge for up to 4 days. Allow slices to come to room temperature before serving for the best flavour.

    Freezing

    Bakewell tart freezes well for up to 3 months. Wrap slices tightly and thaw overnight in the refrigerator.

    Nutrition

    • Calories: 420 kcal
    • Carbohydrates: 42g
    • Protein: 7g
    • Fat: 25g
    • Saturated Fat: 11g
    • Sodium: 180mg

    Nutrition values are estimates and may vary depending on ingredient brands and portion sizes.

    FAQs

    What is the difference between Bakewell tart and Bakewell pudding?

    Bakewell tart has a shortcrust pastry base filled with jam and almond frangipane. Bakewell pudding is a softer dessert made with puff pastry and a custard-like almond filling.

    Can I make Bakewell tart in advance?

    Yes, Bakewell tart keeps well for several days and the flavour actually improves as it rests. It can be baked a day ahead and stored in an airtight container.

    Can I use other types of jam?

    Absolutely. Strawberry, blackcurrant or cherry jam can be used instead of raspberry for a slightly different flavour.

    Why are flaked almonds added on top?

    Flaked almonds add a pleasant crunch and enhance the almond flavour of the frangipane filling while giving the tart a traditional finish.

    James Martin Bakewell Tart
    Print

    James Martin Bakewell Tart

    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 classic British Bakewell tart with crisp pastry, raspberry jam and a soft almond frangipane filling, finished with flaked almonds.

    Ingredients

    • 200g plain flour

    • 100g cold unsalted butter, cubed

    • 2 tbsp icing sugar

    • 1 egg yolk

    • 2–3 tbsp cold water

    • 150g unsalted butter, softened

    • 150g caster sugar

    • 3 large eggs

    • 150g ground almonds

    • 1 tsp almond extract

    • 50g plain flour

    • 4–5 tbsp raspberry jam

    • 40g flaked almonds

    Directions

    • Preheat oven to 200°C (180°C Fan).
    • Rub flour and butter together until breadcrumb texture forms.
    • Add icing sugar, egg yolk and water to form dough. Chill 20 minutes.
    • Roll pastry and line a 23cm tart tin. Prick base.
    • Blind bake with parchment and beans for 12 minutes then 5 minutes uncovered.
    • Spread raspberry jam evenly over pastry base.
    • Cream butter and sugar until light and fluffy.
    • Beat in eggs then fold in almonds, almond extract and flour.
    • Spread filling over jam, sprinkle flaked almonds and bake 30–35 minutes.

    Notes

    • Use good quality raspberry jam for best flavour.
    • Allow tart to cool before slicing so the filling sets.
    • Serve with cream or custard for a traditional dessert.
  • James Martin Chicken Liver Pâté

    James Martin Chicken Liver Pâté

    James Martin Chicken Liver Pâté is a rich, smooth and deeply savoury spread that feels both elegant and comforting. Made with gently cooked chicken livers, butter, herbs, and a splash of brandy, it blends into a silky pâté with a luxurious texture and balanced flavour. This classic starter is surprisingly easy to prepare at home and requires only a few simple ingredients. The entire recipe takes about 35 minutes to make, plus chilling time for the best texture.

    Ingredients

    For the Chicken Liver Pâté

    • 400g chicken livers, trimmed
    • 1 small onion, finely chopped
    • 2 garlic cloves, crushed
    • 100g unsalted butter
    • 2 tbsp brandy
    • 2 tbsp double cream
    • 1 tsp fresh thyme leaves
    • Salt and freshly ground black pepper
    • Extra melted butter for sealing (optional)

    How to Make James Martin Chicken Liver Pâté

    • Prepare the ingredients: Trim the chicken livers carefully, removing any tough connective tissue. Chop the onion finely so it softens quickly in the pan.
    • Cook the onion: Melt half the butter in a frying pan over medium heat. Add the chopped onion and cook gently for 3 to 4 minutes until soft and translucent.
    • Add garlic: Stir in the crushed garlic and cook for another minute until fragrant.
    • Cook the livers: Add the chicken livers and cook for 3 to 4 minutes. They should be lightly browned outside but still slightly pink inside for the best texture.
    • Deglaze the pan: Pour in the brandy and allow it to bubble for a minute so the alcohol cooks off while the flavour remains.
    • Blend the pâté: Transfer the mixture to a food processor. Add the remaining butter, double cream and thyme, then blend until completely smooth.
    • Season and fill: Taste and season with salt and freshly ground black pepper. Spoon the pâté into ramekins or a serving dish.
    • Chill the pâté: Smooth the surface and pour a thin layer of melted butter on top if desired. Refrigerate for at least 1 to 2 hours until firm.
    How to Make James Martin Chicken Liver Pâté

    Tips for the Best Chicken Liver Pâté

    How do I avoid a grainy pâté?

    Blend the mixture while it is still warm and process for a little longer than you think necessary. This helps create a completely smooth texture.

    Why should the livers remain slightly pink?

    Overcooked livers become dry and crumbly. Keeping them slightly pink ensures the pâté remains creamy and smooth.

    Can I make the pâté extra smooth?

    For an ultra-silky finish, push the blended pâté through a fine sieve before chilling.

    Is the butter topping necessary?

    No, but it helps seal the pâté and keeps it fresh while adding a rich finish.

    Serving Suggestions

    • Serve with toasted sourdough or crusty bread
    • Pair with crisp crackers or crostini
    • Add cornichons or pickled onions for contrast
    • Serve alongside a small green salad

    Storage

    Room Temperature

    Chicken liver pâté should not sit at room temperature for more than 1 hour when serving.

    Refrigerator

    Store covered in the refrigerator for up to 3 days. A butter seal helps extend freshness.

    Freezing

    Pâté can be frozen for up to 1 month. Wrap tightly and thaw overnight in the refrigerator before serving.

    Nutrition

    • Calories: 290 kcal
    • Carbohydrates: 2g
    • Protein: 14g
    • Fat: 24g
    • Saturated Fat: 12g
    • Sodium: 220mg

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

    FAQs

    Can I make chicken liver pate without alcohol?

    Yes, you can replace the brandy with chicken stock or simply leave it out. The pate will still be rich and flavourful.

    How long should chicken liver pate chill before serving?

    Chill the pate for at least 1 to 2 hours so it firms up and develops its full flavour.

    Can I use butter instead of cream?

    Yes. If you prefer a richer pate, you can add a little extra butter instead of cream.

    What bread goes best with chicken liver pate?

    Crusty baguette, toasted sourdough, or crisp crackers all work beautifully with the smooth texture of pate.

    James Martin Chicken Liver Pâté
    Print

    James Martin Chicken Liver Pâté

    Recipe by Milli RoseCourse: Starter, AppetizerCuisine: BritishDifficulty: Easy
    Servings

    6

    portions
    Prep time

    15

    minutes
    Cooking time

    10

    minutes
    Total time

    120

    minutes
    Calories

    290

    kcal

    25

    minutes

    A smooth and rich chicken liver pâté inspired by James Martin. Made with sautéed chicken livers, butter, garlic and brandy, then blended into a silky spread perfect for toast or crackers.

    Ingredients

    • 400g chicken livers, trimmed

    • 1 small onion, finely chopped

    • 2 cloves garlic, crushed

    • 100g unsalted butter

    • 2 tbsp brandy

    • 2 tbsp double cream

    • 1 tsp fresh thyme leaves

    • Salt and freshly ground black pepper

    • Extra melted butter for sealing (optional)

    Directions

    • Melt half the butter in a frying pan over medium heat and gently cook the onion for 3 to 4 minutes until soft.
    • Add the garlic and cook for another minute until fragrant.
    • Add the chicken livers and cook for about 3 to 4 minutes until browned outside but still slightly pink inside.
    • Pour in the brandy and allow it to bubble for a minute to cook off the alcohol.
    • Transfer the mixture to a food processor with the remaining butter, cream and thyme.
    • Blend until completely smooth and creamy, then season with salt and black pepper.
    • Spoon the pâté into small ramekins or a serving dish and smooth the surface.
    • Pour a thin layer of melted butter on top if desired and chill in the refrigerator until firm.

    Notes

    • Trim any sinew from the chicken livers before cooking for the smoothest texture.
    • A small layer of melted butter helps preserve the pâté and adds flavour.
    • Serve well chilled with warm toast or crackers.
  • James Martin Chicken Kiev

    James Martin Chicken Kiev

    James Martin Chicken Kiev is a classic comfort dish featuring tender chicken breasts filled with rich garlic herb butter, then coated in crisp golden breadcrumbs. When cut open, the buttery filling melts out beautifully, creating a rich, savoury flavour with every bite. Despite its restaurant reputation, this recipe is surprisingly simple to prepare at home. From preparation to serving, it takes around 45 minutes and delivers a satisfying main course perfect for family dinners.

    Ingredients

    For the Garlic Butter Filling

    • 100g unsalted butter, softened
    • 2 cloves garlic, finely minced
    • 2 tbsp fresh parsley, finely chopped
    • ½ tsp lemon juice
    • Salt and freshly ground black pepper

    For the Chicken

    • 4 skinless chicken breasts
    • Salt and freshly ground black pepper
    • 50g plain flour
    • 2 large eggs, beaten
    • 120g fresh breadcrumbs
    • 50g panko breadcrumbs for extra crispness
    • Vegetable oil, for shallow frying
    • 30g butter

    How to Make James Martin Chicken Kiev

    • Prepare the garlic butter: In a bowl, mix the softened butter with minced garlic, chopped parsley, lemon juice, salt and pepper until well combined. Shape the butter into a small log using cling film and chill in the freezer for about 20 minutes until firm.
    • 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 coating becomes crisp and golden.
    • Prepare the chicken: Place each chicken breast between two sheets of baking parchment and gently flatten with a rolling pin until about 1cm thick. Season both sides lightly with salt and pepper.
    • Add the filling: Cut the chilled garlic butter into four pieces. Place one piece in the centre of each flattened chicken breast, fold the sides over the butter, then roll tightly to enclose the filling completely.
    • Coat the chicken: Place flour, beaten eggs and breadcrumbs in three separate bowls. Dip each chicken parcel into flour, then egg, then breadcrumbs. Repeat the egg and breadcrumb step for a thicker, crisp coating.
    • Brown the chicken: Heat vegetable oil and butter in a large frying pan over medium heat. Cook the chicken for 3 to 4 minutes on each side until lightly golden.
    • Finish in the oven: Transfer the browned chicken to a baking tray and bake for 18 to 20 minutes until fully cooked through and crisp on the outside.
    • Rest and serve: Allow the Chicken Kiev to rest for 3 to 5 minutes before serving so the butter settles slightly inside.
    How to Make James Martin Chicken Kiev

    Tips

    How do I stop the butter leaking out?

    Make sure the butter is well chilled before filling the chicken and seal the edges tightly when rolling. Double coating with breadcrumbs also helps keep the filling inside.

    Why double coat the breadcrumbs?

    Coating the chicken twice creates a thicker crust which becomes extra crisp during cooking and helps prevent the butter from escaping.

    Can I prepare Chicken Kiev in advance?

    Yes. Assemble the chicken and store it covered in the refrigerator for up to 24 hours before cooking.

    How do I know the chicken is fully cooked?

    The chicken should be golden brown outside and reach an internal temperature of 75°C. The juices should run clear when pierced.

    Serving Suggestions

    • Serve with buttery mashed potatoes
    • Pair with steamed green beans or peas
    • Add a crisp garden salad
    • Serve with roasted new potatoes

    Storage

    Room Temperature

    Chicken Kiev can sit at room temperature for up to 2 hours before it should be refrigerated.

    Refrigerator

    Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 180°C until hot throughout.

    Freezing

    Uncooked Chicken Kiev freezes well for up to 2 months. Freeze individually on a tray first, then store in freezer bags. Cook from frozen, adding an extra 10 minutes to the baking time.

    Nutrition

    • Calories: 520 kcal
    • Carbohydrates: 18g
    • Protein: 38g
    • Fat: 32g
    • Saturated Fat: 14g
    • Sodium: 480mg

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

    FAQs

    Can I bake Chicken Kiev instead of frying it?

    Yes, you can bake it entirely in the oven. Brush the coated chicken lightly with oil and bake at 200°C for about 25 to 30 minutes until golden and cooked through.

    What breadcrumbs work best for Chicken Kiev?

    A mixture of fresh breadcrumbs and panko breadcrumbs works best. The panko adds extra crunch while the fresh crumbs help the coating stick well.

    Can I use chicken thighs instead of breasts?

    Yes, boneless chicken thighs can be used. Flatten them gently and follow the same filling and coating method.

    Why is my Chicken Kiev dry?

    Chicken can become dry if overcooked. Bake only until the internal temperature reaches 75°C and allow the chicken to rest briefly before cutting.

    James Martin Chicken Kiev
    Print

    James Martin Chicken Kiev

    Recipe by Milli RoseCourse: Main CourseCuisine: EuropeanDifficulty: Medium
    Servings

    4

    servings
    Prep time

    30

    minutes
    Cooking time

    40

    minutes
    Calories

    300

    kcal
    Total time

    1

    hour 

    10

    minutes

    Crispy golden chicken breasts filled with rich garlic herb butter. A classic Chicken Kiev recipe inspired by James Martin, perfect for a comforting homemade dinner.

    Ingredients

    • 100g unsalted butter, softened

    • 2 cloves garlic, minced

    • 2 tbsp fresh parsley, chopped

    • ½ tsp lemon juice

    • 4 skinless chicken breasts

    • Salt and black pepper

    • 50g plain flour

    • 2 eggs, beaten

    • 120g fresh breadcrumbs

    • 50g panko breadcrumbs

    • Vegetable oil for frying

    • 30g butter

    Directions

    • Mix butter, garlic, parsley and lemon juice. Shape into a log and chill until firm.
    • Flatten chicken breasts between parchment sheets until about 1cm thick.
    • Place a piece of chilled garlic butter in the centre of each chicken breast.
    • Roll the chicken tightly to enclose the butter.
    • Coat chicken in flour, then egg, then breadcrumbs. Repeat egg and breadcrumbs for a thicker coating.
    • Fry in oil and butter until lightly golden on both sides.
    • Transfer to a baking tray and bake at 200°C for 18 to 20 minutes until cooked through.
    • Rest for 3 minutes before serving so the butter settles slightly.

    Notes

    • Chill the butter well before filling the chicken.
    • Double breadcrumb coating helps prevent butter leakage.
    • Serve immediately while the butter centre is hot and flowing.
  • James Martin Prawn Cocktail

    James Martin Prawn Cocktail

    James Martin’s prawn cocktail is a timeless British starter that feels both elegant and comforting. Juicy prawns are coated in a creamy, tangy Marie Rose style sauce and served over crisp lettuce for a refreshing contrast in texture. The flavour is rich yet balanced, with a gentle sweetness from the prawns and a light sharpness from lemon and tomato ketchup. This recipe is very easy to prepare and takes around 15 minutes from start to finish.

    Ingredients

    For the Prawn Cocktail

    • 300g cooked king prawns, peeled
    • 4 handfuls iceberg lettuce, finely shredded
    • Lemon wedges, for serving
    • Fresh chives, finely chopped

    For the Marie Rose Sauce

    • 4 tbsp mayonnaise
    • 2 tbsp tomato ketchup
    • 1 tsp Worcestershire sauce
    • 1 tsp lemon juice
    • 1 tsp horseradish sauce
    • Salt and freshly ground black pepper

    How to Make James Martin Prawn Cocktail

    • Prepare the serving dishes: Wash and finely shred the iceberg lettuce. Divide it between four serving glasses or small bowls to create a crisp base for the prawns.
    • Make the sauce: In a mixing bowl, combine the mayonnaise, tomato ketchup, Worcestershire sauce, lemon juice and horseradish. Stir until the mixture is smooth and evenly blended.
    • Add the prawns: Place the cooked king prawns into the bowl and gently fold them through the sauce so each prawn is lightly coated.
    • Season the mixture: Taste the sauce and add a pinch of salt and freshly ground black pepper if needed.
    • Assemble the cocktail: Spoon the prawn mixture over the prepared lettuce in each serving dish.
    • Garnish and serve: Sprinkle with chopped chives and place a lemon wedge on the side. Serve immediately for the freshest flavour.
    How to Make James Martin Prawn Cocktail

    Tips for the Best Prawn Cocktail

    How do I keep the prawns juicy?

    Use good quality cooked king prawns and avoid overmixing them in the sauce. Gentle folding keeps their texture firm and tender.

    Can I make the sauce ahead of time?

    Yes, the sauce can be prepared a few hours in advance and kept chilled in the refrigerator. Add the prawns just before serving for the best texture.

    What lettuce works best?

    Iceberg lettuce is traditional because it stays crisp and refreshing, which balances the creamy sauce perfectly.

    How can I make the sauce richer?

    Add a little extra mayonnaise or a small spoonful of crème fraîche for a slightly richer and smoother dressing.

    Serving Suggestions

    • Serve in chilled cocktail glasses for a classic presentation
    • Pair with buttered brown bread or toast
    • Add slices of avocado for extra richness
    • Serve as a light starter before a seafood main course

    Storage

    Room Temperature

    Prawn cocktail should not be left out for more than 1 hour as seafood spoils quickly.

    Refrigerator

    Store the prawn mixture in an airtight container for up to 24 hours. Keep the lettuce separate to maintain its crisp texture.

    Freezing

    This recipe is not suitable for freezing because the mayonnaise based sauce separates when thawed.

    Nutrition

    • Calories: 240 kcal
    • Carbohydrates: 5g
    • Protein: 22g
    • Fat: 15g
    • Saturated Fat: 2g
    • Sodium: 620mg

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

    FAQs

    Can I use frozen prawns for prawn cocktail?

    Yes, frozen cooked prawns work well. Thaw them fully in the refrigerator and pat them dry before mixing with the sauce.

    What is Marie Rose sauce made of?

    Marie Rose sauce is typically made with mayonnaise, tomato ketchup, Worcestershire sauce, lemon juice and sometimes horseradish for a little extra kick.

    Can I prepare prawn cocktail in advance?

    You can prepare the sauce a few hours ahead and store it chilled. Mix with the prawns just before serving so the seafood stays fresh and firm.

    What can I serve with prawn cocktail?

    It pairs well with buttered brown bread, toasted baguette slices or a light green salad.

    James Martin Prawn Cocktail
    Print

    James Martin Prawn Cocktail

    Recipe by Milli RoseCourse: StarterCuisine: BritishDifficulty: Easy
    Servings

    4

    servings
    Prep time

    15

    minutes
    Cooking timeminutes
    Total time

    15

    minutes
    Calories

    240

    kcal

    A classic prawn cocktail with juicy prawns tossed in a creamy Marie Rose sauce and served on crisp lettuce. A quick and elegant British starter.

    Ingredients

    • 300g cooked king prawns, peeled

    • 4 handfuls crisp iceberg lettuce, shredded

    • 4 tbsp mayonnaise

    • 2 tbsp tomato ketchup

    • 1 tsp Worcestershire sauce

    • 1 tsp lemon juice

    • 1 tsp horseradish sauce

    • Salt and black pepper to taste

    • Lemon wedges, to serve

    • Fresh chives, finely chopped

    Directions

    • Place the mayonnaise, tomato ketchup, Worcestershire sauce, lemon juice and horseradish in a bowl.
    • Stir well until smooth and evenly blended to create the classic Marie Rose sauce.
    • Add the cooked prawns to the bowl and gently fold them through the sauce until well coated.
    • Season lightly with salt and freshly ground black pepper.
    • Divide the shredded lettuce between serving glasses or bowls.
    • Spoon the prawn mixture neatly over the lettuce.
    • Finish with chopped chives and a lemon wedge before serving.

    Notes

    • Use good quality cooked king prawns for the best flavour.
    • Chill the sauce before serving for a classic restaurant-style starter.
    • Serve in glasses for the traditional prawn cocktail presentation.

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