Author: Rose Melton

This James Martin Onion Tarte Tatin is a beautifully caramelised savoury tart with sweet, soft onions and crisp golden pastry. The rich buttery flavour pairs perfectly with the deep sweetness of slow-cooked onions, creating a dish that feels both rustic and elegant. It is surprisingly simple to make, even for beginners, with a few careful steps. From start to finish, it takes around 1 hour and 15 minutes.

Ingredients

For the onion filling

• 6 large onions, peeled and thickly sliced
• 50g unsalted butter
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tbsp brown sugar
• Salt and black pepper, to taste
• 2–3 sprigs fresh thyme

For the pastry topping

• 1 sheet ready-rolled puff pastry
• 1 egg, beaten (for glazing)

How to Make James Martin Onion Tarte Tatin

• 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 pastry rises beautifully.
• Cook the onions: Heat the butter and olive oil in a large ovenproof frying pan over medium heat. Add the sliced onions and cook gently for 20–25 minutes, stirring occasionally, until soft and lightly golden.
• Caramelise the filling: Stir in the balsamic vinegar, brown sugar, thyme, salt and pepper. Cook for another 5–10 minutes until the onions are deeply caramelised and glossy.
• Prepare the pastry: Remove the pan from the heat and allow the onions to settle into an even layer. Lay the puff pastry over the top, tucking the edges down inside the pan.
• Glaze and bake: Brush the pastry with beaten egg. Transfer the pan to the oven and bake for 25–30 minutes until the pastry is puffed and golden brown.
• Cool slightly: Remove from the oven and leave to rest for 5 minutes to allow the caramel to settle.
• Turn out and serve: Carefully invert the tart onto a serving plate so the onions are on top. Serve warm.

Tips

How do I stop the onions from burning?

Cook them gently over medium to low heat and stir regularly. If they start to catch, reduce the heat and add a small splash of water.

Can I make this ahead of time?

Yes, prepare and bake the tart, then reheat gently in the oven before serving for the best texture.

Why is my pastry soggy?

Make sure the onions are well caramelised and not watery before adding the pastry. Excess moisture can affect the crispness.

Do I need an ovenproof pan?

Yes, using an ovenproof frying pan makes the process easier, but you can transfer the onions to a baking dish if needed.

Serving Suggestions

• Serve with a crisp green salad
• Add a dollop of crème fraîche on the side
• Pair with roasted vegetables for a hearty meal
• Enjoy as a starter or light lunch

Storage

Room Temperature

Keep covered for up to 6 hours. Best served fresh for optimal texture.

Refrigerator

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

Freezing

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

Nutrition

• Calories: 380 kcal
• Carbohydrates: 35g
• Protein: 5g
• Fat: 24g
• Saturated Fat: 10g
• Sodium: 320mg

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

FAQs

James Martin Onion Tarte Tatin

Recipe by Milli RoseCourse: Main CourseCuisine: FrenchDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

A rich and savoury onion tarte tatin with caramelised onions and crisp golden puff pastry. A simple yet elegant dish perfect for lunch or entertaining.

Ingredients

• 6 large onions, sliced

• 50g unsalted butter

• 2 tbsp olive oil

• 1 tbsp balsamic vinegar

• 1 tbsp brown sugar

• Fresh thyme sprigs

• Salt and black pepper

• 1 sheet puff pastry

• 1 egg, beaten

Directions

• Preheat oven to 200°C (180°C Fan).
• Cook onions in butter and oil until soft and golden.
• Add balsamic vinegar, sugar, thyme and seasoning and cook until caramelised.
• Top with puff pastry, tucking edges inside the pan.
• Brush with egg and bake for 25–30 minutes until golden.
• Rest briefly, then turn out onto a plate and serve warm.

Notes

• Cook onions slowly for best flavour.
• Use ready-rolled pastry for convenience.
• Serve warm for the best texture.

This James Martin chilli con carne is a rich, hearty dish packed with deep flavours and a gentle warmth. Made with tender minced beef, smoky spices, and a slow-simmered tomato base, it delivers a thick, satisfying texture. It is a straightforward recipe that suits both beginners and confident cooks. From start to finish, it takes around 1 hour and 30 minutes, including simmering time for the best flavour.

Ingredients

For the Chilli Base

• 2 tbsp olive oil
• 1 large onion, finely chopped
• 2 garlic cloves, crushed
• 1 red chilli, finely chopped (optional)
• 500g minced beef
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp chilli powder (adjust to taste)
• 1 tsp dried oregano
• 2 tbsp tomato purée
• 400g tin chopped tomatoes
• 200ml beef stock
• 1 tsp sugar
• Salt and black pepper to taste
• For the Beans and Finishing
  • 400g tin kidney beans, drained and rinsed
  • Juice of ½ lime
  • Fresh coriander, chopped

How to Make James Martin Chilli Con Carne

• Prepare the base: Heat the olive oil in a large pan over medium heat. Add the chopped onion and cook for 5–6 minutes until softened. Stir in the garlic and chilli and cook for another minute.
• Brown the meat: Add the minced beef and cook until browned all over, breaking it up with a spoon as it cooks.
• Add spices: Stir in the cumin, smoked paprika, chilli powder, and oregano. Cook for 1–2 minutes to release their aroma.
• Build the sauce: Add the tomato purée, chopped tomatoes, beef stock, and sugar. Stir well and bring to a gentle simmer.
• Simmer slowly: Reduce the heat and let the chilli cook uncovered for 45–60 minutes, stirring occasionally, until thick and rich.
• Add beans: Stir in the kidney beans and cook for a further 10–15 minutes until heated through.
• Finish and season: Add lime juice, adjust seasoning with salt and pepper, and sprinkle with fresh coriander before serving.

Tips

How do I make the chilli thicker?

Let it simmer uncovered for longer so excess liquid evaporates. Stir occasionally to prevent sticking.

Can I reduce the spice level?

Yes, simply reduce or omit the fresh chilli and use less chilli powder for a milder flavour.

How do I enhance the flavour?

Cooking the chilli slowly allows the flavours to develop fully. You can also add a splash of Worcestershire sauce for depth.

Can I make it ahead of time?

Absolutely. Chilli often tastes even better the next day as the flavours continue to develop.

Serving Suggestions

• Serve with steamed rice for a classic pairing
• Enjoy with warm crusty bread
• Top with sour cream or grated cheese
• Pair with nachos for a casual meal

Storage

Room Temperature

Allow the chilli to cool and keep at room temperature for up to 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 3 months. Defrost overnight in the fridge and reheat gently on the hob.

Nutrition

• Calories: 420 kcal
• Carbohydrates: 28g
• Protein: 30g
• Fat: 20g
• Saturated Fat: 7g
• Sodium: 780mg

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

FAQs

James Martin Chilli Con Carne

Recipe by Milli RoseCourse: Main CourseCuisine: MexicanDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

A rich and hearty chilli con carne made with minced beef, kidney beans, and warming spices, slowly simmered for a deep and comforting flavour.

Ingredients

• 2 tbsp olive oil

• 1 large onion, chopped

• 2 garlic cloves, crushed

• 1 red chilli, chopped

• 500g minced beef

• 1 tsp ground cumin

• 1 tsp smoked paprika

• 1 tsp chilli powder

• 1 tsp dried oregano

• 2 tbsp tomato purée

• 400g chopped tomatoes

• 200ml beef stock

• 400g kidney beans

• Juice of ½ lime

• Fresh coriander

Directions

• Heat oil and cook onion until soft, then add garlic and chilli.
• Add minced beef and cook until browned.
• Stir in spices and cook briefly.
• Add tomatoes, purée, and stock, then simmer.
• Cook for 45–60 minutes until thickened.
• Add kidney beans and cook for 10–15 minutes.
• Finish with lime juice and coriander before serving.

Notes

• Simmer gently for best flavour.
• Adjust spice to taste.
• Freezes well for up to 3 months.

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.

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

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 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.

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

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.