Author: Rose Melton

This elegant asparagus tart is a light, savoury dish with a crisp, buttery pastry base and a creamy, flavourful filling. The tender asparagus spears sit beautifully on top, adding both freshness and a delicate bite. It’s a straightforward recipe that feels special enough for entertaining yet simple enough for a relaxed lunch. From start to finish, it takes around 1 hour and 10 minutes and is suitable for cooks of all levels.

Ingredients

For the pastry

• 200g plain flour
• 100g cold unsalted butter, diced
• 1 egg yolk
• 2–3 tbsp cold water
• Pinch of salt

For the filling

• 1 bunch fresh asparagus, trimmed
• 3 large eggs
• 200ml double cream
• 100g grated Gruyère or cheddar cheese
• 1 tbsp olive oil
• Salt and freshly ground black pepper
• Pinch of nutmeg (optional)

How to Make James Martin Asparagus Tart

• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle of the oven so the tart cooks evenly and the top colours nicely.
• Make the pastry: Rub the butter into the flour and salt until it resembles breadcrumbs. Add the egg yolk and cold water, mixing to form a dough. Wrap and chill for 20 minutes.
• Roll and line: Roll out the chilled pastry and line a 23cm tart tin. Prick the base with a fork, line with baking parchment and fill with baking beans.
• Blind bake: Bake for 15 minutes, then remove the parchment and beans and bake for a further 5 minutes until lightly golden.
• Prepare the filling: In a bowl, whisk together the eggs, cream, cheese, seasoning, and nutmeg until smooth.
• Assemble the tart: Pour the filling into the pastry case and arrange the asparagus spears neatly on top. Drizzle with olive oil.
• Bake: Return to the oven and bake for 25–30 minutes until the filling is set and lightly golden.
• Cool and serve: Allow the tart to cool slightly before slicing. Serve warm or at room temperature.

Tips

How do I stop a soggy base?

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

Can I use ready-made pastry?

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

How do I know when the tart is set?

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

Can I add other ingredients?

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

Serving Suggestions

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

Storage

At room temperature

Keep for up to 4 hours, loosely covered.

In the refrigerator

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

Freezing

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

Nutrition

• Calories: 360 kcal
• Carbohydrates: 22g
• Protein: 11g
• Fat: 25g
• Saturated Fat: 14g
• Sodium: 280mg

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

FAQs

This James Martin BBQ Pulled Pork is a slow-cooked, melt-in-the-mouth dish packed with rich smoky flavour and a sticky, tangy finish. The pork becomes incredibly tender as it cooks, making it easy to shred and perfect for piling into soft buns. While it takes time, the process is simple and rewarding, making it ideal for relaxed weekend cooking. Total time is around 6 to 7 hours, with very little hands-on effort.

Ingredients

For the Pork

• 1.5–2kg pork shoulder
• 2 tbsp olive oil
• 2 onions, sliced
• 4 garlic cloves, crushed
• 250ml apple juice
• 2 tbsp apple cider vinegar

For the Spice Rub

• 2 tbsp smoked paprika
• 1 tbsp brown sugar
• 1 tsp ground cumin
• 1 tsp mustard powder
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp chilli powder (optional)

For the BBQ Sauce

• 200ml tomato ketchup
• 2 tbsp brown sugar
• 1 tbsp Worcestershire sauce
• 1 tbsp apple cider vinegar
• 1 tsp smoked paprika

How to Make James Martin Bbq Pulled Pork

• Prepare the oven: Preheat the oven to 150°C or 130°C fan. Place a shelf in the middle of the oven so the pork cooks gently and evenly.
• Prepare the pork: Pat the pork shoulder dry with kitchen paper. Rub the olive oil all over the meat to help the seasoning stick.
• Apply the spice rub: Mix all the spice rub ingredients together, then massage thoroughly into the pork, coating all sides well.
• Assemble for cooking: Place the sliced onions and garlic in a large roasting tin. Sit the pork on top, then pour in the apple juice and vinegar.
• Slow cook: Cover tightly with foil and cook in the oven for 5 to 6 hours, until the pork is very tender and easily pulls apart with a fork.
• Prepare the BBQ sauce: Mix all the sauce ingredients in a saucepan and simmer gently for 5 to 10 minutes until thickened.
• Shred the pork: Remove the pork from the oven and transfer to a board. Use two forks to shred the meat, discarding excess fat.
• Combine and finish: Return the shredded pork to the roasting tin, mix with the cooking juices and BBQ sauce, and heat through before serving.

Tips

How do I keep the pork moist?

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

Can I cook this faster?

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

What cut of pork works best?

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

How do I get extra flavour?

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

Serving Suggestions

• Serve in soft brioche buns with coleslaw
• Pair with roasted potatoes or fries
• Use as a filling for wraps or tacos
• Top baked potatoes for a hearty meal

Storage

Room Temperature

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

Refrigerator

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

Freezing

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

Nutrition

• Calories: 420 kcal
• Carbohydrates: 18g
• Protein: 32g
• Fat: 24g
• Saturated Fat: 8g
• Sodium: 680mg

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

FAQs

This James Martin slow cooked ham is wonderfully tender, juicy, and packed with rich savoury flavour. The slow cooking process ensures the meat stays moist while absorbing the aromatic spices, followed by a sticky, caramelised glaze. It’s an easy, reliable recipe that looks impressive with minimal effort. Allow around 3 to 4 hours in total, making it perfect for a relaxed weekend cook.

Ingredients

For the ham

• 1.8–2.5kg gammon joint
• 1 onion, halved
• 1 carrot, roughly chopped
• 1 celery stick, chopped
• 2 bay leaves
• 10 black peppercorns
• 1 tsp cloves

For the glaze

• 3 tbsp honey
• 2 tbsp wholegrain mustard
• 2 tbsp brown sugar
• 1 tbsp apple cider vinegar

How to Make James Martin Slow Cooked Ham

• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle of the oven so the ham cooks evenly and the glaze caramelises beautifully.
• Simmer the ham: Place the gammon joint in a large pot. Add the onion, carrot, celery, bay leaves, peppercorns, and cloves. Cover with water, bring to a gentle boil, then reduce to a simmer and cook for 2 to 2½ hours.
• Prepare the glaze: In a small bowl, mix together the honey, wholegrain mustard, brown sugar, and apple cider vinegar until smooth.
• Remove and score: Take the ham out of the pot and allow it to cool slightly. Remove the skin, leaving a thin layer of fat. Score the fat in a diamond pattern.
• Glaze the ham: Place the ham in a roasting tin and brush generously with the glaze, making sure it gets into the scored lines.
• Roast: Bake in the oven for 25 to 35 minutes, basting occasionally, until the glaze is sticky and golden.
• Rest and slice: Remove from the oven and let the ham rest for 10 minutes before slicing and serving.

Tips

How do I keep the ham moist?

Simmer gently rather than boiling rapidly, and avoid overcooking. Letting the ham rest before slicing also helps retain juices.

Can I make the glaze richer?

Add a splash of orange juice or a pinch of ground cinnamon for a deeper, festive flavour.

How do I get a perfect caramelised finish?

Baste the ham once or twice during roasting and ensure the oven is fully preheated before glazing.

Do I need to soak the gammon first?

If your gammon is particularly salty, soak it in cold water for a few hours or overnight before cooking.

Serving Suggestions

• Serve with buttery mashed potatoes and greens
• Pair with roasted vegetables and gravy
• Slice cold for sandwiches or salads
• Add to a festive buffet spread

Storage

At room temperature

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

In the refrigerator

Store in an airtight container for up to 4 days. Slice as needed to keep it fresh.

In the freezer

Wrap tightly and freeze for up to 2 months. Thaw in the fridge overnight before use.

Nutrition

• Calories: 320 kcal
• Carbohydrates: 10g
• Protein: 28g
• Fat: 18g
• Saturated Fat: 6g
• Sodium: 1200mg

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

FAQs

This rich and hearty Duck Confit Cassoulet is a classic French-inspired comfort dish, made indulgent with tender duck legs, creamy beans, and a deeply savoury sauce. The texture is beautifully layered, with meltingly soft meat and a golden, crisp topping. While it takes a little time, the method is straightforward and well worth the effort. Allow around 2 hours from start to finish for best results.

Ingredients

For the cassoulet base

• 2 duck confit legs
• 1 tbsp duck fat (from the confit)
• 1 onion, finely chopped
• 2 garlic cloves, crushed
• 1 carrot, diced
• 1 celery stick, diced
• 200g smoked sausage, sliced
• 400g tin haricot beans, drained and rinsed
• 400g tin chopped tomatoes
• 250ml chicken stock
• 1 tbsp tomato purée
• 1 tsp dried thyme
• 1 bay leaf
• Salt and black pepper, to taste

For the topping

• 50g fresh breadcrumbs
• 1 tbsp chopped parsley
• 1 tbsp olive oil

How to Make James Martin Duck Confit Cassoulet

• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle of the oven so the cassoulet cooks evenly and the topping turns golden and crisp.
• Prepare the duck: Remove the duck legs from their fat and gently warm in a pan or oven until the meat loosens. Shred the meat into large chunks, discarding bones and excess skin if preferred.
• Cook the base: Heat the duck fat in a large ovenproof casserole dish. Add the onion, garlic, carrot, and celery, and cook for 8 to 10 minutes until softened.
• Add sausage and flavour: Stir in the sliced sausage and cook for 5 minutes until lightly browned. Add the tomato purée and cook for 1 minute.
• Build the sauce: Add the chopped tomatoes, chicken stock, thyme, bay leaf, and beans. Stir well and bring to a gentle simmer.
• Combine the duck: Fold in the shredded duck meat and season with salt and black pepper. Let the mixture simmer for 10 minutes to develop flavour.
• Prepare the topping: In a small bowl, mix the breadcrumbs with parsley and olive oil.
• Bake: Sprinkle the breadcrumb mixture evenly over the cassoulet. Transfer to the oven and bake for 25 to 30 minutes until bubbling and golden on top.
• Rest and serve: Allow to rest for 5 to 10 minutes before serving so the flavours settle and the sauce thickens slightly.

Tips

How do I get a crispy topping?

Use fresh breadcrumbs mixed with a little oil and bake uncovered. For extra crunch, place under the grill for a few minutes at the end.

Can I make it ahead of time?

Yes, prepare the cassoulet base in advance and refrigerate. Add the topping and bake just before serving.

What beans work best?

Haricot beans are traditional, but cannellini or butter beans also work well for a creamy texture.

How do I deepen the flavour?

Let the cassoulet simmer gently before baking and use good-quality stock for a richer taste.

Serving Suggestions

• Serve with crusty bread to soak up the sauce
• Pair with a simple green salad
• Add steamed greens for balance
• Enjoy with a glass of red wine

Storage

Room Temperature

Leave to cool for no more than 2 hours before storing.

Refrigerator

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

Freezing

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

Nutrition

• Calories: 520 kcal
• Carbohydrates: 28g
• Protein: 32g
• Fat: 30g
• Saturated Fat: 10g
• Sodium: 780mg

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

FAQs