James Martin Recipes

Author: Rose Melton

  • James Martin Baked Cheesecake Recipe

    James Martin Baked Cheesecake Recipe

    This James Martin baked cheesecake is a rich and creamy dessert with a beautifully smooth texture and a lightly golden top. It has a buttery biscuit base and a velvety filling that balances sweetness with a gentle tang. While it looks impressive, the method is straightforward and suitable for confident beginners. From start to finish, allow around 1 hour 30 minutes plus cooling time for the best results.

    Ingredients

    For the Base

    • 200g digestive biscuits, crushed
    • 100g unsalted butter, melted

    For the Filling

    • 600g full-fat cream cheese
    • 150g caster sugar
    • 3 large eggs
    • 1 tsp vanilla extract
    • 150ml sour cream
    • 1 tbsp plain flour

    For the Topping (Optional)

    • Fresh berries
    • Fruit compote or sauce
    • Icing sugar, for dusting

    How to Make James Martin Baked Cheesecake

    • Prepare the oven: Preheat the oven to 160°C or 140°C fan. Grease and line the base of a 20cm springform tin with baking parchment.
    • Make the base: Mix the crushed biscuits with the melted butter until fully combined. Press the mixture firmly into the base of the tin. Chill in the fridge for 20 minutes to set.
    • Prepare the filling: In a large bowl, beat the cream cheese and caster sugar until smooth and creamy.
    • Add the eggs: Add the eggs one at a time, mixing gently after each addition to avoid incorporating too much air.
    • Finish the mixture: Stir in the vanilla extract, sour cream, and plain flour until smooth and well combined.
    • Assemble: Pour the filling over the chilled biscuit base and smooth the top.
    • Bake: Bake in the centre of the oven for 50 to 60 minutes until the edges are set but the centre still has a slight wobble.
    • Cool slowly: Turn off the oven, open the door slightly, and allow the cheesecake to cool inside for 1 hour to prevent cracking.
    • Chill: Remove from the oven and refrigerate for at least 4 hours or overnight before serving.
    Baked

    Tips

    How do I prevent cracks in my cheesecake?

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

    Why is my cheesecake too soft?

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

    Can I use low-fat cream cheese?

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

    How do I know when it’s done baking?

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

    Serving Suggestions

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

    Storage

    Room Temperature

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

    Refrigerator

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

    Freezing

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

    Nutrition

    • Calories: 420 kcal
    • Carbohydrates: 30g
    • Protein: 7g
    • Fat: 30g
    • Saturated Fat: 18g
    • Sodium: 280mg

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

    FAQs

    Can I make this cheesecake without a springform tin?

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

    Can I add flavours to this cheesecake?

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

    Why did my cheesecake sink in the middle?

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

    Can I make this cheesecake ahead of time?

    Yes, it’s ideal for making a day in advance as it needs several hours to chill and set properly.

    James Martin Baked Cheesecake Recipe
    Print

    James Martin Baked Cheesecake Recipe

    Recipe by Milli RoseCourse: DessertCuisine: BritishDifficulty: Medium
    Servings

    4

    servings
    Prep time

    30

    minutes
    Cooking time

    40

    minutes
    Calories

    300

    kcal
    Total time

    1

    hour 

    10

    minutes

    A rich and creamy baked cheesecake with a buttery biscuit base and smooth, lightly tangy filling. Perfect for an elegant dessert or special occasion.

    Ingredients

    • 200g digestive biscuits, crushed

    • 100g unsalted butter, melted

    • 600g full-fat cream cheese

    • 150g caster sugar

    • 3 large eggs

    • 1 tsp vanilla extract

    • 150ml sour cream

    • 1 tbsp plain flour

    • Fresh berries (optional)

    • Fruit compote (optional)

    Directions

    • Preheat oven to 160°C (140°C fan). Grease and line a 20cm springform tin.
    • Mix crushed biscuits with melted butter and press into the base. Chill for 20 minutes.
    • Beat cream cheese and sugar until smooth.
    • Add eggs one at a time, mixing gently.
    • Stir in vanilla, sour cream, and flour.
    • Pour over base and smooth the top.
    • Bake for 50–60 minutes until edges are set and centre slightly wobbly.
    • Cool in oven with door ajar, then chill for several hours.

    Notes

    • Do not overmix to avoid cracks.
    • Chill overnight for best texture.
    • Serve with fresh fruit for added flavour.
  • James Martin Roast Beef

    James Martin Roast Beef

    This James Martin roast beef is a timeless British classic, known for its tender, juicy centre and beautifully crisp, golden crust. The meat is rich in flavour, enhanced with simple seasoning and slow roasting for perfect results. It is a moderately easy dish that delivers impressive results with minimal effort. From preparation to serving, the total time is around 1 hour 45 minutes, making it ideal for a hearty Sunday roast.

    Ingredients

    For the Roast Beef

    • 1.5 kg beef rib or sirloin joint
    • 2 tbsp olive oil
    • 1 tbsp sea salt
    • 1 tsp freshly ground black pepper
    • 2 garlic cloves, crushed
    • 2 sprigs fresh rosemary
    • 2 sprigs fresh thyme

    For the Gravy

    • 2 tbsp plain flour
    • 500 ml beef stock
    • 1 tbsp Worcestershire sauce

    How to Make James Martin Roast Beef

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

    Tips

    How do I keep roast beef tender?

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

    How can I achieve a perfect crust?

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

    What is the best cut for roast beef?

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

    How do I know when the beef is done?

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

    Serving Suggestions

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

    Storage

    Room Temperature

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

    Refrigerator

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

    Freezing

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

    Nutrition

    • Calories: 420 kcal
    • Carbohydrates: 4g
    • Protein: 38g
    • Fat: 28g
    • Saturated Fat: 10g
    • Sodium: 520mg

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

    FAQs

    How long should I cook roast beef per kg?

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

    Should I cover roast beef with foil while cooking?

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

    Can I cook roast beef in advance?

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

    Why is my roast beef tough?

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

    James Martin Roast Beef
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    James Martin Roast Beef

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

    4

    servings
    Prep time

    30

    minutes
    Cooking time

    40

    minutes
    Calories

    300

    kcal
    Total time

    1

    hour 

    10

    minutes

    A classic roast beef with a crisp outer crust and tender, juicy centre, served with rich homemade gravy.

    Ingredients

    • 1.5 kg beef rib or sirloin joint

    • 2 tbsp olive oil

    • 1 tbsp sea salt

    • 1 tsp black pepper

    • 2 garlic cloves, crushed

    • 2 sprigs rosemary

    • 2 sprigs thyme

    • 2 tbsp plain flour

    • 500 ml beef stock

    • 1 tbsp Worcestershire sauce

    Directions

    • Preheat oven to 220°C (200°C fan).
    • Rub beef with oil, salt, pepper, garlic and herbs.
    • Roast for 20 minutes at high heat.
    • Reduce temperature to 180°C and cook for 40 to 60 minutes.
    • Rest meat for 20 minutes before carving.
    • Prepare gravy using pan juices, flour and stock.
    • Slice and serve with gravy.

    Notes

    • Resting the meat is essential for juicy slices.
    • Use a thermometer for precise doneness.
    • Leftovers are great for sandwiches.
  • James Martin Pork Belly Recipe

    James Martin Pork Belly Recipe

    This James Martin pork belly recipe delivers beautifully crisp crackling with tender, melt-in-the-mouth meat beneath. The rich flavour comes from slow roasting, allowing the fat to render and the meat to become incredibly succulent. It’s a moderately easy recipe that rewards patience rather than skill. Total time is around 2 hours, making it perfect for a relaxed weekend meal or special dinner.

    Ingredients

    For the Pork Belly

    • 1.2kg pork belly, skin scored
    • 2 tsp sea salt
    • 1 tsp black pepper
    • 1 tbsp olive oil

    For the Flavour Base

    • 2 onions, sliced
    • 2 carrots, chopped
    • 2 garlic cloves, crushed
    • 250ml chicken stock
    • 1 tbsp fresh thyme leaves

    How to Make James Martin Pork Belly Recipe

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

    Tips

    How do I get perfect crackling?

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

    Why is my pork belly not tender?

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

    Can I prepare this in advance?

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

    Should I cover the pork while cooking?

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

    Serving Suggestions

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

    Storage

    Room Temperature

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

    Refrigerator

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

    Freezing

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

    Nutrition

    • Calories: 520 kcal
    • Carbohydrates: 6g
    • Protein: 28g
    • Fat: 42g
    • Saturated Fat: 15g
    • Sodium: 680mg

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

    FAQs

    How do I make pork belly skin crispy?

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

    Can I cook pork belly in advance?

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

    What is the best cut for pork belly?

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

    How do I know when pork belly is done?

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

    James Martin Pork Belly Recipe
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    James Martin Pork Belly Recipe

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

    4

    servings
    Prep time

    30

    minutes
    Cooking time

    40

    minutes
    Calories

    300

    kcal
    Total time

    1

    hour 

    10

    minutes

    Crispy crackling pork belly with tender, juicy meat slow roasted over a bed of vegetables. A rich and comforting main course.

    Ingredients

    • 1.2kg pork belly, skin scored

    • 2 tsp sea salt

    • 1 tsp black pepper

    • 1 tbsp olive oil

    • 2 onions, sliced

    • 2 carrots, chopped

    • 2 garlic cloves, crushed

    • 250ml chicken stock

    • 1 tbsp fresh thyme leaves

    Directions

    • Preheat oven to 220°C (200°C fan).
    • Rub pork with oil, salt, and pepper.
    • Place vegetables and stock in roasting tin.
    • Roast pork at high heat for 30 minutes.
    • Reduce heat and roast for 1 hour 30 minutes.
    • Rest for 10 minutes before slicing.

    Notes

    • Dry skin thoroughly for best crackling.
    • Do not cover during roasting.
    • Resting keeps the meat juicy.
  • James Martin Slow Roast Shoulder of Lamb Recipe

    James Martin Slow Roast Shoulder of Lamb Recipe

    This James Martin slow roast shoulder of lamb is a comforting, flavour-packed dish with beautifully tender meat that falls apart at the touch of a fork. Slow cooking allows the lamb to absorb herbs, garlic, and rich juices, creating a deep and satisfying taste. While it takes a few hours in the oven, the preparation is simple and very approachable. Perfect for a relaxed weekend meal, this recipe delivers impressive results with minimal effort.

    Ingredients

    For the Lamb

    • 1.8–2.2kg shoulder of lamb, bone-in
    • 4 cloves garlic, sliced
    • 2 tbsp olive oil
    • 2 tsp sea salt
    • 1 tsp freshly ground black pepper
    • 1 tbsp fresh rosemary, chopped
    • 1 tbsp fresh thyme leaves

    For the Roasting Base

    • 2 onions, thickly sliced
    • 2 carrots, roughly chopped
    • 2 celery sticks, chopped
    • 250ml chicken or lamb stock
    • 150ml dry white wine

    How to Make James Martin Slow Roast Shoulder of Lamb

    • Prepare the oven: Preheat the oven to 220°C or 200°C fan. Place a shelf in the middle of the oven so the lamb cooks evenly.
    • Prepare the lamb: Pat the lamb dry with kitchen paper. Using a small knife, make incisions all over and insert slices of garlic.
    • Season: Rub the lamb with olive oil, then season generously with salt, pepper, rosemary, and thyme.
    • Prepare the base: Scatter the onions, carrots, and celery in a large roasting tin. Place the lamb on top.
    • Initial roasting: Roast uncovered for 20 minutes to develop a golden crust.
    • Slow roast: Reduce the oven temperature to 150°C or 130°C fan. Pour in the stock and wine, cover tightly with foil, and roast for 3.5 to 4 hours.
    • Baste and finish: Remove the foil for the final 30 minutes, basting the lamb with the juices for a rich finish.
    • Rest and serve: Allow the lamb to rest for 15–20 minutes before shredding or carving.
    How to Make James Martin Slow Roast Shoulder of Lamb

    Tips

    How do I keep the lamb moist?

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

    Can I cook it overnight?

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

    What if my lamb isn’t tender?

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

    Should I rest the lamb?

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

    Serving Suggestions

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

    Storage

    At Room Temperature

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

    In the Refrigerator

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

    Freezing

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

    Nutrition

    • Calories: 520 kcal
    • Carbohydrates: 6g
    • Protein: 45g
    • Fat: 35g
    • Saturated Fat: 14g
    • Sodium: 620mg

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

    FAQs

    How long should I slow roast shoulder of lamb?

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

    Can I use boneless shoulder of lamb?

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

    What temperature is best for slow roasting lamb?

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

    Can I prepare this in advance?

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

    James Martin Slow Roast Shoulder of Lamb Recipe
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    James Martin Slow Roast Shoulder of Lamb Recipe

    Recipe by Milli RoseCourse: MainCuisine: BritishDifficulty: Easy
    Servings

    4

    servings
    Prep time

    30

    minutes
    Cooking time

    40

    minutes
    Calories

    300

    kcal
    Total time

    1

    hour 

    10

    minutes

    Tender, slow-roasted shoulder of lamb infused with garlic, herbs, and rich juices. A comforting and impressive dish perfect for weekend meals.

    Ingredients

    • 1.8–2.2kg shoulder of lamb

    • 4 cloves garlic

    • 2 tbsp olive oil

    • 2 tsp salt

    • 1 tsp black pepper

    • 1 tbsp rosemary

    • 1 tbsp thyme

    • 2 onions

    • 2 carrots

    • 2 celery sticks

    • 250ml stock

    • 150ml white wine

    Directions

    • Preheat oven to 220°C.
    • Prepare lamb and insert garlic.
    • Season with herbs and oil.
    • Place on vegetable base.
    • Roast for 20 minutes.
    • Lower heat and cook for 4 hours covered.
    • Uncover and finish roasting.
    • Rest and serve.

    Notes

    • Cover tightly to keep moisture in.
    • Cook low and slow for best tenderness.
    • Rest before serving for juicier meat.
  • James Martin Yorkshire Pudding Recipe For 4 Persons

    James Martin Yorkshire Pudding Recipe For 4 Persons

    This classic Yorkshire pudding recipe is crisp on the outside with a light, airy centre that rises beautifully in the oven. Made with a simple batter and hot oil, it delivers a rich, savoury flavour that pairs perfectly with roast dinners. It’s surprisingly easy to master with the right technique, making it suitable for beginners. From start to finish, this recipe takes around 35 minutes.

    Ingredients

    For the Yorkshire pudding batter

    • 140g plain flour
    • 4 large eggs
    • 200ml whole milk
    • ½ tsp salt

    For cooking

    • 4 tbsp vegetable oil or beef dripping

    How to Make James Martin Yorkshire Pudding Recipe For 4 Persons

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

    Tips

    Why didn’t my Yorkshire puddings rise?

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

    Can I make the batter in advance?

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

    How do I get them extra crispy?

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

    Should the batter be thick or thin?

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

    Serving Suggestions

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

    Storage

    Room Temperature

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

    Refrigerator

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

    Freezing

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

    Nutrition

    • Calories: 220 kcal
    • Carbohydrates: 18g
    • Protein: 7g
    • Fat: 13g
    • Saturated Fat: 3g
    • Sodium: 180mg

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

    FAQs

    Why is my Yorkshire pudding flat?

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

    Can I use self-raising flour?

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

    What oil is best for Yorkshire pudding?

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

    Can I make mini Yorkshire puddings?

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

    James Martin Yorkshire Pudding Recipe For 4 Persons
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    James Martin Yorkshire Pudding Recipe For 4 Persons

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

    4

    servings
    Prep time

    30

    minutes
    Cooking time

    40

    minutes
    Calories

    300

    kcal
    Total time

    1

    hour 

    10

    minutes

    Crispy, golden Yorkshire puddings with a light and airy centre. Perfectly risen and ideal for serving with roast dinners.

    Ingredients

    • 140g plain flour

    • 4 large eggs

    • 200ml whole milk

    • ½ tsp salt

    • 4 tbsp vegetable oil or beef dripping

    Directions

    • Preheat oven to 220°C (200°C Fan) and heat oil in a tin until smoking hot.
    • Whisk eggs, milk, salt, and flour into a smooth batter.
    • Carefully pour batter into hot oil-filled tin.
    • Bake for 20–25 minutes until risen and golden.
    • Serve immediately while hot and crisp.

    Notes

    • Ensure oil is very hot before adding batter.
    • Do not open oven door during baking.
    • Best served immediately for maximum rise and crispness.
  • James Martin Lemon Cheesecake Recipe

    James Martin Lemon Cheesecake Recipe

    This James Martin lemon cheesecake is a beautifully light and creamy dessert with a bright citrus flavour that cuts through the richness perfectly. The buttery biscuit base pairs wonderfully with the smooth, tangy filling, creating a well-balanced treat. It is an easy, no-fuss recipe that feels impressive yet approachable for home bakers. With minimal baking and a simple method, it comes together in around 30 minutes plus chilling time.

    Ingredients

    For the base

    • 200g digestive biscuits, crushed
    • 100g unsalted butter, melted

    For the filling

    • 400g full-fat cream cheese
    • 100g icing sugar
    • 300ml double cream
    • Zest of 2 lemons
    • Juice of 1½ lemons
    • 1 tsp vanilla extract

    For the topping

    • Lemon slices or zest, to decorate
    • Optional: lemon curd for extra flavour

    How to Make James Martin Lemon Cheesecake

    • Prepare the base: Crush the digestive biscuits into fine crumbs, then mix with the melted butter until well combined. Press the mixture firmly into the base of a lined springform tin and chill in the fridge for 20 minutes to set.
    • Prepare the filling: In a large bowl, beat the cream cheese and icing sugar until smooth and creamy with no lumps.
    • Add flavouring: Stir in the lemon zest, lemon juice, and vanilla extract. Mix gently until fully incorporated.
    • Whip the cream: In a separate bowl, whip the double cream to soft peaks, then fold it carefully into the cream cheese mixture to keep it light and airy.
    • Assemble the cheesecake: Spoon the filling over the chilled base and smooth the top with a spatula.
    • Chill to set: Refrigerate the cheesecake for at least 4–6 hours, or preferably overnight, until firm.
    • Decorate and serve: Remove from the tin, decorate with lemon slices or zest, and slice to serve.
    Cheesecake

    Tips

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

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

    Why is my cheesecake not setting?

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

    Can I make the flavour stronger?

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

    How do I keep the base from crumbling?

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

    Serving Suggestions

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

    Storage

    Room temperature

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

    Refrigerator

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

    Freezing

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

    Nutrition

    • Calories: 420 kcal
    • Carbohydrates: 28g
    • Protein: 5g
    • Fat: 32g
    • Saturated Fat: 19g
    • Sodium: 220mg

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

    FAQs

    Can I make this cheesecake without baking?

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

    Can I use low-fat cream cheese?

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

    How long does it take to set properly?

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

    Can I use a different biscuit for the base?

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

    James Martin Lemon Cheesecake Recipe
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    James Martin Lemon Cheesecake Recipe

    Recipe by Milli RoseCourse: DessertCuisine: BritishDifficulty: Easy
    Servings

    10

    slices
    Prep time

    30

    minutes
    Cooking timeminutes
    Total time

    360

    minutes
    Calories

    420

    kcal

    A light and creamy lemon cheesecake with a buttery biscuit base and a fresh citrus flavour. Easy to prepare and perfect for any occasion.

    Ingredients

    • 200g digestive biscuits, crushed

    • 100g unsalted butter, melted

    • 400g cream cheese

    • 100g icing sugar

    • 300ml double cream

    • Zest of 2 lemons

    • Juice of 1½ lemons

    • 1 tsp vanilla extract

    • Lemon slices or zest for decoration

    Directions

    • Mix crushed biscuits with melted butter and press into a tin. Chill until firm.
    • Beat cream cheese and icing sugar until smooth.
    • Add lemon zest, juice and vanilla, then mix well.
    • Whip cream to soft peaks and fold into the mixture.
    • Spread filling over base and smooth the top.
    • Chill for 4–6 hours or overnight until set.
    • Decorate with lemon and serve chilled.

    Notes

    • Use full-fat cream cheese for best texture.
    • Chill overnight for a firmer finish.
    • Add lemon curd for extra citrus flavour.
  • James Martin Chicken Curry

    James Martin Chicken Curry

    This James Martin chicken curry is a rich, comforting dish packed with warming spices and tender pieces of chicken in a silky sauce. The texture is beautifully smooth with a gentle heat that builds without overpowering the dish. It is straightforward to prepare, making it suitable for confident beginners. From start to finish, it takes around 50 minutes, perfect for a satisfying midweek meal.

    Ingredients

    For the Chicken

    • 500g chicken breast or thigh, cut into bite-sized pieces
    • 1 tbsp vegetable oil
    • Salt and black pepper, to taste

    For the Curry Sauce

    • 1 tbsp vegetable oil
    • 1 large onion, finely chopped
    • 2 garlic cloves, crushed
    • 1 tbsp fresh ginger, grated
    • 2 tsp curry powder
    • 1 tsp ground cumin
    • 1 tsp ground coriander
    • 1/2 tsp turmeric
    • 1/2 tsp chilli powder (optional)
    • 400g chopped tomatoes
    • 150ml chicken stock
    • 100ml double cream
    • Salt and black pepper, to taste

    To Finish

    • Fresh coriander, chopped
    • Cooked rice or naan bread, to serve

    How to Make James Martin Chicken Curry

    • Prepare the ingredients: Chop the onion, garlic, and ginger, and cut the chicken into even pieces so it cooks evenly.
    • Cook the chicken: Heat 1 tablespoon of oil in a large pan over medium heat. Season the chicken with salt and pepper, then cook for 5 to 6 minutes until lightly golden. Remove and set aside.
    • Make the base: In the same pan, add another tablespoon of oil. Cook the onion gently for 5 to 7 minutes until soft and translucent.
    • Add aromatics: Stir in the garlic and ginger and cook for 1 minute until fragrant.
    • Add spices: Sprinkle in the curry powder, cumin, coriander, turmeric, and chilli powder. Cook for 1 to 2 minutes to release the flavours.
    • Build the sauce: Add the chopped tomatoes and chicken stock. Stir well and bring to a gentle simmer.
    • Return the chicken: Add the cooked chicken back to the pan. Simmer for 15 to 20 minutes until the chicken is tender and the sauce thickens.
    • Finish the curry: Stir in the cream and cook for another 3 to 5 minutes. Taste and adjust seasoning as needed.
    • Serve: Sprinkle with fresh coriander and serve hot with rice or naan.
    How to Make James Martin Chicken Curry

    Tips

    How do I make the curry richer?

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

    Can I make it spicier?

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

    Why is my curry too thin?

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

    Can I use chicken thighs instead?

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

    Serving Suggestions

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

    Storage

    At Room Temperature

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

    In the Refrigerator

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

    Freezing

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

    Nutrition

    • Calories: 420 kcal
    • Carbohydrates: 14g
    • Protein: 32g
    • Fat: 26g
    • Saturated Fat: 10g
    • Sodium: 620mg

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

    FAQs

    Can I make this curry ahead of time?

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

    What can I use instead of cream?

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

    Can I add vegetables to this curry?

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

    Is this curry very spicy?

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

    James Martin Chicken Curry
    Print

    James Martin Chicken Curry

    Recipe by Milli RoseCourse: Main CourseCuisine: British, IndianDifficulty: Easy
    Servings

    4

    servings
    Prep time

    30

    minutes
    Cooking time

    40

    minutes
    Calories

    300

    kcal
    Total time

    1

    hour 

    10

    minutes

    A rich and comforting chicken curry with warming spices, tender chicken, and a creamy, flavourful sauce. Perfect for an easy homemade dinner.

    Ingredients

    • 500g chicken, diced

    • 2 tbsp vegetable oil

    • 1 onion, chopped

    • 2 garlic cloves, crushed

    • 1 tbsp ginger, grated

    • 2 tsp curry powder

    • 1 tsp cumin

    • 1 tsp coriander

    • 1/2 tsp turmeric

    • 1/2 tsp chilli powder

    • 400g chopped tomatoes

    • 150ml chicken stock

    • 100ml double cream

    • Salt and pepper

    • Fresh coriander

    Directions

    • Cook chicken until golden, then set aside.
    • Soften onions, then add garlic and ginger.
    • Stir in spices and cook briefly.
    • Add tomatoes and stock, then simmer.
    • Return chicken and cook until tender.
    • Stir in cream and finish.
    • Serve with rice or naan.

    Notes

    • Adjust spice levels to taste.
    • Use chicken thighs for extra flavour.
    • Can be made ahead and reheated.
  • James Martin Buttermilk Chicken

    James Martin Buttermilk Chicken

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

    Ingredients

    For the chicken marinade

    • 800g chicken thighs or drumsticks (skin on)
    • 500ml buttermilk
    • 2 cloves garlic, crushed
    • 1 tsp paprika
    • 1 tsp salt
    • ½ tsp black pepper

    For the coating

    • 150g plain flour
    • 1 tsp baking powder
    • 1 tsp paprika
    • 1 tsp garlic powder
    • ½ tsp cayenne pepper (optional)
    • 1 tsp salt
    • ½ tsp black pepper

    For frying

    • Vegetable oil, for deep frying

    How to Make James Martin Buttermilk Chicken

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

    Tips

    How do I get extra crispy coating?

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

    Can I bake instead of fry?

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

    Why is my coating falling off?

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

    How do I know the chicken is cooked?

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

    Serving Suggestions

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

    Storage

    Room temperature

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

    Refrigerator

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

    Freezing

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

    Nutrition

    • Calories: 420 kcal
    • Carbohydrates: 22g
    • Protein: 28g
    • Fat: 24g
    • Saturated Fat: 6g
    • Sodium: 620mg

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

    FAQs

    Can I use chicken breast instead?

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

    How long should I marinate the chicken?

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

    Can I make this without buttermilk?

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

    What oil is best for frying?

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

    James Martin Buttermilk Chicken
    Print

    James Martin Buttermilk Chicken

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

    4

    servings
    Prep time

    30

    minutes
    Cooking time

    40

    minutes
    Calories

    300

    kcal
    Total time

    1

    hour 

    10

    minutes

    Crispy, golden buttermilk chicken marinated for tenderness and coated in a flavourful seasoned crust. Perfect for a comforting homemade meal.

    Ingredients

    • 800g chicken thighs or drumsticks

    • 500ml buttermilk

    • 2 cloves garlic, crushed

    • 1 tsp paprika

    • 1 tsp salt

    • ½ tsp black pepper

    • 150g plain flour

    • 1 tsp baking powder

    • 1 tsp garlic powder

    • ½ tsp cayenne pepper

    • Vegetable oil for frying

    • Extra seasoning to taste

    Directions

    • Marinate chicken in buttermilk, garlic, and spices for at least 4 hours.
    • Mix flour with baking powder and spices.
    • Heat oil to 170°C.
    • Coat chicken in seasoned flour.
    • Fry chicken for 12–15 minutes until golden and cooked through.
    • Drain on paper and rest before serving.

    Notes

    • Marinate overnight for best flavour.
    • Do not overcrowd the pan when frying.
    • Reheat in the oven for best texture.
  • James Martin Coffee And Walnut Cake

    James Martin Coffee And Walnut Cake

    This classic coffee and walnut cake inspired by :contentReference[oaicite:0]{index=0} is a wonderfully moist, light sponge layered with rich coffee buttercream and crunchy walnuts. The flavour is deep and comforting, with a gentle bitterness from the coffee balanced by sweetness. It’s a straightforward bake, ideal for home bakers of all levels. From start to finish, it takes around 1 hour and 20 minutes.

    Ingredients

    For the sponge

    • 200g unsalted butter, softened
    • 200g caster sugar
    • 4 large eggs
    • 200g self-raising flour
    • 1 tsp baking powder
    • 2 tbsp strong brewed coffee, cooled
    • 75g walnuts, chopped

    For the coffee buttercream

    • 150g unsalted butter, softened
    • 300g icing sugar
    • 1 tbsp strong brewed coffee, cooled
    • 1 tsp milk (if needed)

    For decoration

    • Walnut halves
    • Light dusting of icing sugar (optional)

    How to Make James Martin Coffee And Walnut Cake

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

    Tips

    How do I get a strong coffee flavour?

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

    Why did my cake sink?

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

    Can I make it extra moist?

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

    How do I make smooth buttercream?

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

    Serving Suggestions

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

    Storage

    Room temperature

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

    Refrigerator

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

    Freezing

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

    Nutrition

    • Calories: 420 kcal
    • Carbohydrates: 48g
    • Protein: 6g
    • Fat: 24g
    • Saturated Fat: 13g
    • Sodium: 180mg

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

    FAQs

    Can I use instant coffee instead of brewed coffee?

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

    Can I make this cake in one tin?

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

    What type of walnuts should I use?

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

    Can I make this cake ahead of time?

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

    James Martin Coffee And Walnut Cake
    Print

    James Martin Coffee And Walnut Cake

    Recipe by Milli RoseCourse: DessertCuisine: BritishDifficulty: Easy
    Servings

    4

    servings
    Prep time

    30

    minutes
    Cooking time

    40

    minutes
    Calories

    300

    kcal
    Total time

    1

    hour 

    10

    minutes

    A light and moist coffee and walnut cake layered with rich coffee buttercream and crunchy walnuts. A timeless British classic perfect for any occasion.

    Ingredients

    • 200g unsalted butter, softened

    • 200g caster sugar

    • 4 large eggs

    • 200g self-raising flour

    • 1 tsp baking powder

    • 2 tbsp strong brewed coffee

    • 75g walnuts, chopped

    • 150g butter (for buttercream)

    • 300g icing sugar

    • 1 tbsp coffee (for buttercream)

    • Milk, if needed

    • Walnut halves for decoration

    Directions

    • Preheat oven to 180°C and line two cake tins.
    • Cream butter and sugar until light and fluffy.
    • Add eggs one at a time, mixing well.
    • Fold in flour and baking powder.
    • Stir in coffee and walnuts.
    • Divide into tins and bake for 20–25 minutes.
    • Cool completely on a wire rack.
    • Make buttercream and spread between layers.
    • Decorate with walnuts and serve.

    Notes

    • Use strong coffee for best flavour.
    • Do not overmix the batter.
    • Cakes can be baked ahead and assembled later.
  • James Martin Coleslaw Recipe

    James Martin Coleslaw Recipe

    This James Martin coleslaw is a crisp, creamy side that brings together fresh vegetables with a smooth, tangy dressing. It has a lovely balance of crunch and richness, with just enough sharpness to keep it refreshing. The recipe is simple to prepare and ideal for beginners, requiring no cooking at all. From start to finish, it takes around 20 minutes, making it perfect for quick lunches, barbecues, or family dinners.

    Ingredients

    For the coleslaw base

    • ½ white cabbage, finely shredded
    • 2 large carrots, peeled and grated
    • 1 small red onion, finely sliced
    • 1 small apple, grated (optional for sweetness)

    For the dressing

    • 150ml mayonnaise
    • 2 tbsp natural yoghurt
    • 1 tbsp Dijon mustard
    • 1 tbsp white wine vinegar or lemon juice
    • Salt and freshly ground black pepper, to taste

    How to Make James Martin Coleslaw Recipe

    • Prepare the vegetables: Finely shred the cabbage, grate the carrots, and slice the red onion as thinly as possible. Place everything into a large mixing bowl.
    • Make the dressing: In a separate bowl, mix together the mayonnaise, yoghurt, Dijon mustard, and vinegar or lemon juice until smooth and creamy.
    • Season well: Add a pinch of salt and freshly ground black pepper to the dressing, adjusting to your taste.
    • Combine: Pour the dressing over the shredded vegetables and toss thoroughly until everything is evenly coated.
    • Chill before serving: Cover and refrigerate for at least 30 minutes to allow the flavours to develop and the texture to soften slightly.
    How to Make James Martin Coleslaw Recipe

    Tips

    How do I keep the coleslaw crunchy?

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

    Can I make it lighter?

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

    How do I stop it from becoming watery?

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

    Can I add extra flavour?

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

    Serving Suggestions

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

    Storage

    Room temperature

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

    Refrigerator

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

    Freezing

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

    Nutrition

    • Calories: 180 kcal
    • Carbohydrates: 10g
    • Protein: 2g
    • Fat: 14g
    • Saturated Fat: 2g
    • Sodium: 220mg

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

    FAQs

    Can I make coleslaw in advance?

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

    What cabbage is best for coleslaw?

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

    Can I make this without mayonnaise?

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

    How long does homemade coleslaw last?

    It will keep in the fridge for up to 2 days, but it is best eaten fresh for the best texture.

    James Martin Coleslaw Recipe
    Print

    James Martin Coleslaw Recipe

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

    6

    portions
    Prep time

    20

    minutes
    Cooking timeminutes
    Total time

    20

    minutes
    Calories

    180

    kcal

    A crisp and creamy coleslaw made with fresh cabbage, carrots, and a tangy dressing. Perfect as a refreshing side dish.

    Ingredients

    • ½ white cabbage, shredded

    • 2 carrots, grated

    • 1 red onion, sliced

    • 1 apple, grated (optional)

    • 150ml mayonnaise

    • 2 tbsp natural yoghurt

    • 1 tbsp Dijon mustard

    • 1 tbsp white wine vinegar or lemon juice

    • Salt and black pepper

    Directions

    • Prepare all vegetables and place into a large bowl.
    • Mix mayonnaise, yoghurt, mustard, and vinegar in a bowl.
    • Season the dressing with salt and pepper.
    • Combine vegetables with dressing and mix well.
    • Chill for 30 minutes before serving.

    Notes

    • Use fresh vegetables for best texture.
    • Chill before serving for improved flavour.
    • Do not freeze as it affects texture.

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