James Martin Recipes

Author: Rose Melton

  • James Martin Broccoli And Stilton Soup

    James Martin Broccoli And Stilton Soup

    James Martin Broccoli And Stilton Soup is a rich, comforting British classic that combines fresh broccoli with the bold, creamy flavour of Stilton cheese. The soup has a smooth, velvety texture with a gentle savoury depth that makes it perfect for a light lunch or starter. It is simple to prepare and uses everyday ingredients, yet the flavour feels wonderfully indulgent. The recipe is beginner friendly and takes around 30 minutes from start to finish.

    Ingredients

    For the Soup

    • 1 tbsp butter
    • 1 tbsp olive oil
    • 1 medium onion, finely chopped
    • 1 garlic clove, crushed
    • 1 medium potato, peeled and diced
    • 1 large head broccoli (about 400g), cut into florets
    • 750ml vegetable stock
    • 150g Stilton cheese, crumbled
    • 100ml double cream
    • Salt and freshly ground black pepper

    Optional Garnish

    • Extra crumbled Stilton
    • Freshly ground black pepper
    • Crusty bread or croutons
    James Martin Broccoli And Stilton Soup

    How to Make James Martin Broccoli And Stilton Soup

    • Prepare the vegetables: Chop the onion finely, crush the garlic, peel and dice the potato, and cut the broccoli into small florets so they cook evenly.
    • Cook the base: Heat the butter and olive oil in a large saucepan over medium heat. Add the chopped onion and cook for about 5 minutes until soft and translucent. Stir in the garlic and cook for another minute.
    • Add the vegetables: Add the diced potato and broccoli florets to the pan. Stir well so the vegetables are coated in the buttery mixture.
    • Simmer the soup: Pour in the vegetable stock and bring the mixture to a gentle boil. Reduce the heat and simmer for about 12 to 15 minutes until the broccoli and potato are tender.
    • Blend until smooth: Remove the pan from the heat and blend the soup using a hand blender until completely smooth and creamy.
    • Add the Stilton: Return the soup to low heat and stir in the crumbled Stilton cheese. Allow it to melt gently into the soup.
    • Finish with cream: Stir in the double cream and season with salt and freshly ground black pepper to taste.
    • Serve: Ladle the hot soup into bowls and garnish with extra Stilton or freshly cracked black pepper if desired.

    Tips

    How do you keep broccoli soup bright green?

    Do not overcook the broccoli. Simmer just until tender, then blend immediately. This helps maintain the vibrant green colour.

    Can I make the soup thicker?

    Adding a slightly larger potato will naturally thicken the soup without changing the flavour.

    What if the Stilton flavour is too strong?

    Reduce the Stilton slightly and add a little extra cream. This softens the bold flavour while keeping the soup creamy.

    Can I make this soup smoother?

    Blend thoroughly and pass the soup through a sieve for an extra silky texture.

    Serving Suggestions

    • Serve with warm crusty bread or sourdough
    • Add garlic croutons for extra crunch
    • Pair with a light green salad
    • Drizzle with a little cream before serving

    Storage

    Room Temperature

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

    Refrigerator

    Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, stirring occasionally.

    Freezing

    The soup can be frozen for up to 2 months. For best results, freeze before adding cream and stir the cream in after reheating.

    Nutrition

    • Calories: 290 kcal
    • Carbohydrates: 16 g
    • Protein: 11 g
    • Fat: 20 g
    • Saturated Fat: 11 g
    • Sodium: 620 mg

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

    FAQs

    Can I use another cheese instead of Stilton?

    Yes, you can replace Stilton with other blue cheeses such as Gorgonzola or Danish blue. If you prefer a milder flavour, mature cheddar also works well.

    Can I make broccoli and Stilton soup without cream?

    Yes, the soup will still be creamy because of the potato and blended broccoli. Simply skip the cream or replace it with a splash of milk.

    Is this soup suitable for freezing?

    Yes, it freezes well for up to two months. Freeze it before adding cream, then stir the cream in after reheating for the best texture.

    What can I serve with broccoli and Stilton soup?

    Crusty bread, garlic toast, cheese scones, or a light side salad pair perfectly with this soup.

    James Martin Broccoli And Stilton Soup
    Print

    James Martin Broccoli And Stilton Soup

    Recipe by Milli RoseCourse: SoupCuisine: BritishDifficulty: Easy
    Servings

    4

    servings
    Prep time

    30

    minutes
    Cooking time

    40

    minutes
    Calories

    300

    kcal
    Total time

    1

    hour 

    10

    minutes

    A creamy and comforting British soup made with fresh broccoli, potato, and rich Stilton cheese. Smooth, warming, and perfect for a quick lunch or light dinner.

    Ingredients

    • 1 tbsp butter

    • 1 tbsp olive oil

    • 1 onion, finely chopped

    • 1 garlic clove, crushed

    • 1 medium potato, peeled and diced

    • 400g broccoli florets

    • 750ml vegetable stock

    • 150g Stilton cheese, crumbled

    • 100ml double cream

    • Salt and black pepper, to taste

    Directions

    • Melt butter with olive oil in a saucepan and gently cook the chopped onion for about 5 minutes until soft.
    • Add the crushed garlic and cook for 1 minute until fragrant.
    • Stir in the diced potato and broccoli florets.
    • Pour in the vegetable stock and bring to a gentle boil.
    • Simmer for 12–15 minutes until the vegetables are tender.
    • Blend the soup until smooth using a hand blender.
    • Return to low heat and stir in the crumbled Stilton until melted.
    • Stir in the double cream and season with salt and black pepper.
    • Serve hot with extra Stilton or crusty bread if desired.

    Notes

    • Do not overcook the broccoli to keep the colour bright.
    • For a thicker soup add an extra half potato.
    • Freeze the soup before adding cream for best results.
  • James Martin Sausage Rolls

    James Martin Sausage Rolls

    These James Martin Sausage Rolls are crisp, golden, and packed with juicy, well-seasoned sausage meat wrapped in flaky puff pastry. They are a classic British savoury bake that works beautifully for parties, picnics, or a simple snack with a cup of tea. The filling stays tender while the pastry bakes to a delicate crunch. This recipe is straightforward and beginner friendly, taking around 40 minutes from start to finish.

    Ingredients

    For the Sausage Filling

    • 500g good quality pork sausage meat
    • 1 small onion, very finely chopped
    • 1 garlic clove, crushed
    • 1 tsp fresh thyme leaves
    • 1 tsp Dijon mustard
    • 1 tbsp chopped fresh parsley
    • ½ tsp salt
    • ½ tsp black pepper
    • 50g fresh breadcrumbs

    For the Pastry

    • 375g ready rolled puff pastry
    • 1 egg, beaten
    • 1 tbsp milk

    For the Topping

    • 1 tbsp sesame seeds or poppy seeds (optional)
    James Martin Sausage Rolls

    How to Make James Martin Sausage Rolls

    • Prepare the oven: Preheat the oven to 200°C or 180°C fan. Line a large baking tray with baking parchment so the sausage rolls do not stick while baking.
    • Mix the filling: Place the sausage meat, chopped onion, garlic, thyme, parsley, mustard, breadcrumbs, salt, and pepper in a bowl. Mix thoroughly until everything is evenly combined and the mixture holds together.
    • Roll out the pastry: Lay the puff pastry sheet on a lightly floured surface. Cut it lengthwise into two long strips.
    • Add the sausage filling: Shape the sausage mixture into two long logs and place one along the center of each pastry strip.
    • Seal the rolls: Brush one edge of each pastry strip with beaten egg. Fold the pastry over the sausage filling and press firmly to seal. Turn the rolls seam side down.
    • Cut into portions: Slice each roll into smaller sausage rolls, about 5 to 6 cm long. Arrange them on the prepared baking tray, leaving a little space between each one.
    • Glaze and top: Brush the tops with beaten egg mixed with milk. Sprinkle with sesame seeds or poppy seeds if desired.
    • Bake: Bake for 20 to 25 minutes until the pastry is puffed, golden brown, and cooked through.
    • Cool slightly: Remove from the oven and allow the sausage rolls to cool on a wire rack for a few minutes before serving.

    Tips for the Best Sausage Rolls

    How do I keep the pastry crisp?

    Make sure the oven is fully preheated before baking. Baking at the correct high temperature helps the puff pastry rise and become crisp rather than soft.

    Can I use ready made sausage meat?

    Yes. Good quality pork sausage meat works perfectly and saves time. Choose a well seasoned variety for the best flavour.

    Why are my sausage rolls leaking fat?

    This usually happens if the filling is packed too tightly or the pastry seam is not sealed properly. Leave a little room and press the pastry edges firmly.

    Should I chill sausage rolls before baking?

    Chilling for 10 minutes before baking can help the pastry keep its shape and improve the final texture.

    Serving Suggestions

    • Serve warm with tomato ketchup or English mustard
    • Pair with a crisp green salad for a light lunch
    • Add to a party platter with cheese and chutney
    • Enjoy with pickles and a cup of tea

    Storage

    Room Temperature

    Sausage rolls can be kept at room temperature for up to 6 hours if serving the same day. Cover loosely so the pastry stays crisp.

    Refrigerator

    Store cooled sausage rolls in an airtight container in the fridge for up to 3 days. Reheat in the oven at 180°C for about 10 minutes to restore crispness.

    Freezing

    You can freeze baked sausage rolls for up to 2 months. Cool completely, place in a sealed container, and reheat straight from frozen at 180°C until hot.

    Nutrition

    • Calories: 320 kcal
    • Carbohydrates: 20 g
    • Protein: 12 g
    • Fat: 22 g
    • Saturated Fat: 8 g
    • Sodium: 520 mg

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

    FAQs

    Can I make sausage rolls ahead of time?

    Yes. You can prepare the sausage rolls and store them uncooked in the refrigerator for up to 24 hours before baking.

    Can I freeze uncooked sausage rolls?

    Yes. Arrange them on a tray and freeze until solid, then transfer to a freezer bag. Bake from frozen and add a few extra minutes to the cooking time.

    What pastry is best for sausage rolls?

    Puff pastry works best because it becomes light, flaky, and golden while the filling cooks.

    How do I know when sausage rolls are cooked?

    They should be golden brown and crisp on the outside. The filling should be fully cooked and hot in the center.

    James Martin Sausage Rolls
    Print

    James Martin Sausage Rolls

    Recipe by Milli RoseCourse: SnackCuisine: BritishDifficulty: Easy
    Servings

    4

    servings
    Prep time

    30

    minutes
    Cooking time

    40

    minutes
    Calories

    300

    kcal
    Total time

    1

    hour 

    10

    minutes

    Crispy puff pastry wrapped around a juicy, well seasoned pork filling. These classic James Martin sausage rolls are easy to make and perfect for snacks, parties, or picnics.

    Ingredients

    • 500g pork sausage meat

    • 1 small onion, finely chopped

    • 1 garlic clove, crushed

    • 1 tsp fresh thyme leaves

    • 1 tbsp chopped fresh parsley

    • 1 tsp Dijon mustard

    • 50g fresh breadcrumbs

    • 375g ready rolled puff pastry

    • 1 egg, beaten

    • 1 tbsp milk

    • Sesame seeds or poppy seeds (optional)

    Directions

    • Preheat oven to 200°C (180°C fan) and line a baking tray with parchment.
    • Combine sausage meat, onion, garlic, thyme, parsley, mustard, breadcrumbs, salt, and pepper in a bowl.
    • Cut puff pastry into two long strips.
    • Shape sausage mixture into long logs and place along the center of each strip.
    • Brush pastry edges with egg and fold over to seal.
    • Cut into small rolls and place seam side down on the tray.
    • Brush with egg and milk mixture and sprinkle with seeds if using.
    • Bake for 20 to 25 minutes until golden and crisp.
    • Cool slightly on a rack before serving.

    Notes

    • Use good quality sausage meat for the best flavour.
    • Chill the rolls briefly before baking for neater shapes.
    • Leftover sausage rolls can be reheated in the oven to restore crisp pastry.
  • James Martin Chicken And Leek Pie

    James Martin Chicken And Leek Pie

    This James Martin Chicken and Leek Pie is a comforting British classic with tender chicken, sweet leeks, and a creamy sauce wrapped in crisp golden pastry. The filling is rich yet delicate, with soft vegetables and juicy chicken in every bite. It is a straightforward recipe that suits confident beginners and experienced home cooks alike. From preparation to serving, the pie takes about 1 hour and 20 minutes, making it perfect for a hearty family meal.

    Ingredients

    For the Filling

    • 500g cooked chicken breast or thigh, shredded or diced
    • 2 medium leeks, trimmed and sliced
    • 40g unsalted butter
    • 2 tbsp plain flour
    • 300ml chicken stock
    • 100ml double cream
    • 1 tsp Dijon mustard
    • 1 tsp fresh thyme leaves or ½ tsp dried thyme
    • Salt and freshly ground black pepper, to taste

    For the Pastry

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

    For the Pie Dish

    • Butter for greasing

    How to Make James Martin Chicken And Leek Pie

    • Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle of the oven so the pie cooks evenly and the pastry colours nicely.
    • Cook the leeks: Melt the butter in a large frying pan over medium heat. Add the sliced leeks and cook gently for about 5 minutes until soft but not coloured.
    • Make the sauce: Stir in the flour and cook for 1 minute. Gradually pour in the chicken stock, stirring constantly until the mixture thickens and becomes smooth.
    • Add the chicken: Stir in the cooked chicken, double cream, Dijon mustard, and thyme. Season with salt and pepper. Simmer gently for 3 to 4 minutes until the filling is creamy and well combined.
    • Assemble the pie: Spoon the chicken and leek mixture into a lightly buttered pie dish and allow it to cool slightly.
    • Add the pastry: Lay the puff pastry over the dish, trimming any excess. Press the edges to seal and cut a small slit in the centre to allow steam to escape.
    • Glaze the pastry: Brush the top of the pastry with beaten egg for a golden finish.
    • Bake the pie: Place the pie in the preheated oven and bake for 25 to 30 minutes until the pastry is puffed and golden brown.
    • Rest before serving: Allow the pie to stand for about 5 minutes before serving so the filling settles slightly.
    How to Make James Martin Chicken And Leek Pie

    Tips for the Best Chicken and Leek Pie

    How do I keep the pastry crisp?

    Allow the filling to cool slightly before adding the pastry. Very hot filling can soften the pastry and prevent it from rising properly.

    Can I use leftover roast chicken?

    Yes, leftover roast chicken works perfectly in this recipe and adds extra flavour to the filling.

    How do I thicken the filling properly?

    Make sure the flour cooks briefly in the butter before adding stock. This prevents a raw flour taste and creates a smooth sauce.

    Should I vent the pastry?

    Cutting a small slit in the pastry allows steam to escape and helps keep the topping crisp.

    Serving Suggestions

    • Buttery mashed potatoes
    • Steamed green beans
    • Roasted carrots
    • A simple green salad

    Storage

    Room Temperature

    The pie can sit at room temperature for up to 2 hours after baking. After that, it should be refrigerated.

    Refrigerator

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

    Freezing

    The pie can be frozen for up to 3 months. Wrap well and thaw overnight in the refrigerator before reheating.

    Nutrition

    • Calories: 420 kcal
    • Carbohydrates: 25g
    • Protein: 28g
    • Fat: 24g
    • Saturated Fat: 12g
    • Sodium: 520mg

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

    FAQs

    Can I use shortcrust pastry instead of puff pastry?

    Yes, shortcrust pastry works well for a sturdier pie. It will give a firmer base and a more traditional pie texture.

    Can I make chicken and leek pie in advance?

    Yes, you can prepare the filling a day ahead and store it in the refrigerator. Assemble with pastry and bake when ready to serve.

    What can I use instead of double cream?

    You can substitute single cream or crème fraîche for a lighter version while still keeping the filling creamy.

    Can I add other vegetables?

    Yes, mushrooms, peas, or carrots can be added to the filling for extra flavour and texture.

    James Martin Chicken And Leek Pie Recipe
    Print

    James Martin Chicken And Leek Pie Recipe

    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

    Creamy chicken and leek pie with tender chicken pieces in a rich sauce, topped with crisp golden puff pastry. A comforting British classic perfect for family dinners.

    Ingredients

    • 500g cooked chicken, shredded or diced

    • 2 leeks, sliced

    • 40g butter

    • 2 tbsp plain flour

    • 300ml chicken stock

    • 100ml double cream

    • 1 tsp Dijon mustard

    • 1 tsp thyme

    • 1 sheet puff pastry

    • 1 egg, beaten for glaze

    Directions

    • Preheat oven to 200°C (180°C Fan).
    • Cook sliced leeks gently in butter until soft.
    • Stir in flour and cook briefly.
    • Gradually add chicken stock, stirring until thickened.
    • Add chicken, cream, mustard, and thyme. Simmer briefly.
    • Transfer filling to a greased pie dish.
    • Top with puff pastry and brush with beaten egg.
    • Bake for 25–30 minutes until golden and crisp.
    • Rest for 5 minutes before serving.

    Notes

    • Leftover roast chicken works perfectly in this recipe.
    • Allow filling to cool slightly before adding pastry to keep it crisp.
    • Add mushrooms or peas for extra flavour.
  • James Martin Apple Crumble Recipe

    James Martin Apple Crumble Recipe

    James Martin Apple Crumble is a comforting British dessert made with tender baked apples topped with a golden, buttery crumble. The filling is soft, lightly spiced, and naturally sweet, while the topping is crisp and crumbly for a perfect contrast in texture. It is a simple and reliable recipe that even beginner bakers can make with confidence. From preparation to baking, the whole dish takes about 50 minutes and fills the kitchen with a warm, inviting aroma.

    Ingredients

    For the Apple Filling

    • 750g cooking apples, peeled, cored and sliced
    • 75g caster sugar
    • 1 teaspoon ground cinnamon
    • 1 tablespoon lemon juice

    For the Crumble Topping

    • 200g plain flour
    • 100g unsalted butter, chilled and diced
    • 100g light brown sugar
    • 40g rolled oats
    • Pinch of salt
    • Butter, for greasing the baking dish

    How to Make James Martin Apple Crumble

    • Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle of the oven so the crumble bakes evenly and the topping turns golden.
    • Prepare the apples: Peel, core, and slice the apples. Place them into a lightly greased baking dish and toss with caster sugar, cinnamon, and lemon juice so they are evenly coated.
    • Make the crumble topping: Place the flour and chilled butter into a mixing bowl. Rub the butter into the flour using your fingertips until the mixture resembles coarse breadcrumbs.
    • Add sweetness and texture: Stir the light brown sugar, rolled oats, and a pinch of salt into the crumble mixture.
    • Assemble the crumble: Scatter the crumble topping evenly over the apples without pressing it down.
    • Bake: Bake in the preheated oven for 30 to 35 minutes until the topping is golden brown and the apple filling is bubbling around the edges.
    • Cool slightly: Allow the crumble to rest for about 10 minutes before serving so the filling settles slightly.
    How to Make James Martin Apple Crumble

    Tips for the Best Apple Crumble

    How do I keep the crumble topping crisp?

    Use cold butter and rub it lightly into the flour. Avoid overmixing so the topping stays crumbly and bakes into crisp clusters.

    Which apples work best for crumble?

    Cooking apples such as Bramley provide the best balance of tartness and softness when baked.

    Why is my crumble topping soggy?

    This usually happens if the topping is pressed down or if the apples release too much juice. Keep the topping loose and bake until golden.

    Can I add extra flavour to the crumble?

    Yes, chopped almonds, walnuts, or a little grated nutmeg can be mixed into the topping for extra flavour and texture.

    Serving Suggestions

    • Serve warm with classic vanilla custard.
    • Add a scoop of vanilla ice cream.
    • Pair with lightly whipped cream.
    • Sprinkle with a little extra cinnamon before serving.

    Storage

    Room Temperature

    Apple crumble can sit at room temperature for up to 6 hours once cooled and covered.

    Refrigerator

    Store covered in the refrigerator for up to 3 days. Reheat in the oven to restore the crisp topping.

    Freezing

    Freeze baked crumble in an airtight container for up to 3 months. Thaw overnight in the refrigerator and reheat before serving.

    Nutrition

    • Calories: 340 kcal
    • Carbohydrates: 48g
    • Protein: 4g
    • Fat: 14g
    • Saturated Fat: 8g
    • Sodium: 120mg

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

    FAQs

    Can I use eating apples instead of cooking apples?

    Yes, but eating apples are sweeter and hold their shape more. You may want to reduce the sugar slightly.

    How do I know when the crumble is fully baked?

    The topping should be golden brown and the apple filling should be bubbling around the edges of the dish.

    Can I prepare apple crumble ahead of time?

    Yes, assemble the crumble and keep it covered in the refrigerator for up to 24 hours before baking.

    Can I make this crumble gluten free?

    Yes, replace the plain flour with a gluten free flour blend and ensure the oats are certified gluten free.

    James Martin Apple Crumble
    Print

    James Martin Apple Crumble

    Recipe by Milli RoseCourse: DessertCuisine: BritishDifficulty: Easy
    Servings

    6

    servings
    Prep time

    15

    minutes
    Cooking time

    35

    minutes
    Total time

    50

    minutes
    Calories

    340

    kcal

    50

    minutes

    A classic British apple crumble with tender baked apples and a crisp buttery topping. This easy James Martin dessert is comforting and perfect for serving warm with custard or cream.

    Ingredients

    • 750g cooking apples, peeled, cored and sliced

    • 75g caster sugar

    • 1 tsp ground cinnamon

    • 1 tbsp lemon juice

    • 200g plain flour

    • 100g unsalted butter, chilled and diced

    • 100g light brown sugar

    • 40g rolled oats

    • Pinch of salt

    • Butter, for greasing the dish

    Directions

    • Preheat the oven to 200°C (180°C fan). Lightly grease a medium baking dish.
    • Place the sliced apples into the dish and toss with caster sugar, cinnamon and lemon juice.
    • Rub the flour and butter together in a bowl until the mixture resembles coarse breadcrumbs.
    • Stir in the brown sugar, oats and a pinch of salt.
    • Scatter the crumble mixture evenly over the apples.
    • Bake for 30–35 minutes until the topping is golden and the apples are bubbling.
    • Allow to cool slightly before serving.

    Notes

    • Use tart cooking apples such as Bramley for the best flavour.
    • A handful of chopped nuts can be added to the topping for extra crunch.
    • Serve warm with custard, cream, or vanilla ice cream.
  • James Martin Chocolate Fondant

    James Martin Chocolate Fondant

    James Martin Chocolate Fondant is a rich, indulgent dessert with a delicate outer sponge and a molten chocolate centre that flows beautifully when cut open. The flavour is deeply chocolatey, balanced with butter and just a hint of sweetness. It is surprisingly simple to prepare and feels wonderfully impressive when served warm. The recipe takes around 25 minutes from start to finish, making it perfect for a quick yet elegant dessert.

    Ingredients

    For the Chocolate Fondants

    • 200g dark chocolate (around 70% cocoa), chopped
    • 200g unsalted butter, plus extra for greasing
    • 4 large eggs
    • 4 large egg yolks
    • 200g caster sugar
    • 100g plain flour
    • 1 tsp vanilla extract
    • Pinch of salt
    • Cocoa powder, for dusting the moulds

    How to Make James Martin Chocolate Fondant

    • Prepare the oven: Preheat the oven to 200°C or 180°C fan. Grease six small pudding moulds or ramekins with butter and lightly dust them with cocoa powder so the fondants release easily.
    • Melt the chocolate and butter: Place the chopped dark chocolate and butter in a heatproof bowl set over a pan of gently simmering water. Stir until melted and smooth, then remove from the heat and allow to cool slightly.
    • Mix the eggs and sugar: In a large bowl, whisk the eggs, egg yolks and caster sugar together for 2 to 3 minutes until the mixture becomes pale and slightly thickened.
    • Combine the batter: Gradually pour the melted chocolate mixture into the egg mixture while whisking gently. Stir in the vanilla extract and a pinch of salt.
    • Add the flour: Sift the plain flour into the bowl and fold it in carefully until the batter is smooth and fully combined.
    • Fill the moulds: Divide the batter evenly between the prepared moulds, filling them about three quarters full.
    • Bake the fondants: Place the moulds on a baking tray and bake for 10 to 12 minutes. The edges should be set while the centre remains soft.
    • Rest and turn out: Leave the fondants to rest for 1 minute, then carefully run a knife around the edge and turn each one out onto a serving plate.
    • Serve immediately: Serve warm so the centre remains deliciously molten.
    How to Make James Martin Chocolate Fondant

    Tips for the Best Chocolate Fondant

    How do I keep the centre molten?

    The key is baking time. Remove the fondants as soon as the edges are firm but the middle still feels soft. Even an extra minute can cook the centre fully.

    What type of chocolate works best?

    Use good quality dark chocolate with around 70% cocoa. It gives a rich flavour and balances the sweetness of the dessert.

    Can I prepare the batter in advance?

    Yes. Fill the moulds and keep them in the refrigerator for up to 24 hours. Bake straight from the fridge, adding 1 to 2 minutes to the baking time.

    How do I stop the fondants sticking?

    Grease the ramekins thoroughly with butter and dust them lightly with cocoa powder. This creates a thin coating that helps the fondants release neatly.

    Serving Suggestions

    • Serve with a scoop of vanilla ice cream
    • Add a spoonful of whipped cream
    • Top with fresh raspberries or strawberries
    • Dust lightly with icing sugar
    • Drizzle with warm chocolate sauce

    Storage

    Room Temperature

    Chocolate fondants are best eaten immediately after baking. Once cooled, the molten centre will set.

    Refrigerator

    Unbaked batter in filled moulds can be refrigerated for up to 24 hours before baking.

    Freezing

    The unbaked filled moulds can be frozen for up to 2 months. Bake from frozen, adding about 3 minutes to the baking time.

    Nutrition

    • Calories: 420 kcal
    • Carbohydrates: 36g
    • Protein: 6g
    • Fat: 28g
    • Saturated Fat: 16g
    • Sodium: 95mg

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

    FAQs

    How do I know when chocolate fondant is ready?

    The edges should look firm and slightly risen while the centre still feels soft when gently pressed. This ensures the middle stays molten.

    Can I make chocolate fondant ahead of time?

    Yes. Prepare the batter, pour it into the moulds and refrigerate for up to 24 hours before baking. Bake just before serving.

    Can I use milk chocolate instead of dark chocolate?

    You can, but the fondant will be sweeter and less intense in flavour. Dark chocolate is recommended for a richer result.

    Why did my fondant not have a molten centre?

    This usually happens if the fondants are baked too long. Try reducing the baking time slightly next time so the centre stays soft.

    James Martin Chocolate Fondant
    Print

    James Martin Chocolate Fondant

    Recipe by Milli RoseCourse: DessertCuisine: BritishDifficulty: Easy
    Servings

    6

    fondants
    Prep time

    15

    minutes
    Cooking time

    12

    minutes
    Total time

    27

    minutes
    Calories

    420

    kcal

    27

    minutes

    Rich and indulgent James Martin Chocolate Fondant with a delicate sponge exterior and a molten chocolate centre. A classic restaurant-style dessert that is quick and simple to prepare.

    Ingredients

    • 200g dark chocolate, chopped

    • 200g unsalted butter

    • 4 large eggs

    • 4 egg yolks

    • 200g caster sugar

    • 100g plain flour

    • 1 tsp vanilla extract

    • Pinch of salt

    • Butter and cocoa powder for greasing moulds

    Directions

    • Preheat the oven to 200°C (180°C fan). Grease and dust six ramekins with cocoa powder.
    • Melt dark chocolate and butter together over a pan of simmering water until smooth.
    • Whisk eggs, egg yolks and caster sugar until pale and slightly thick.
    • Gradually mix the melted chocolate mixture into the eggs.
    • Fold in the flour, vanilla extract and salt until smooth.
    • Divide the batter evenly between the prepared ramekins.
    • Bake for 10 to 12 minutes until the edges are firm but the centre remains soft.
    • Rest for one minute, then carefully turn out onto plates.
    • Serve immediately while the centre is molten.

    Notes

    • Use high quality dark chocolate for the best flavour.
    • Do not overbake or the centre will set.
    • The batter can be prepared in advance and refrigerated until ready to bake.
  • James Martin Crème Brûlée

    James Martin Crème Brûlée

    James Martin Crème Brûlée is a classic French dessert made with a rich vanilla custard and a crisp caramelised sugar topping. The texture is beautifully smooth and creamy, while the brittle top adds a satisfying crunch with every spoonful. Despite its elegant appearance, this dessert is surprisingly simple to prepare with just a handful of ingredients. The recipe takes about 1 hour to prepare and bake, plus chilling time for the custard to set perfectly.

    Ingredients

    For the Custard

    • 600ml double cream
    • 1 vanilla pod, split and seeds scraped
    • 6 large egg yolks
    • 75g caster sugar

    For the Caramelised Topping

    • 4 tbsp caster sugar

    How to Make James Martin Crème Brûlée

    • Prepare the oven: Preheat the oven to 150°C or 130°C fan. Place a shelf in the middle of the oven so the custards cook evenly without curdling.
    • Heat the cream: Pour the double cream into a saucepan. Add the vanilla pod and seeds, then heat gently until the cream is hot but not boiling. Remove from the heat and allow the vanilla to infuse for a few minutes.
    • Mix the custard base: In a mixing bowl, whisk together the egg yolks and caster sugar until pale and smooth. Slowly pour the warm cream over the egg mixture while whisking continuously.
    • Strain the mixture: Pass the custard through a fine sieve into a jug to remove any bubbles and the vanilla pod. This ensures the custard sets silky smooth.
    • Prepare the bain-marie: Place four ramekins in a deep roasting tin. Pour the custard mixture evenly between them.
    • Add hot water: Carefully pour hot water into the roasting tin until it reaches halfway up the sides of the ramekins. This gentle water bath helps the custard cook evenly.
    • Bake the custards: Bake for 35 to 40 minutes until the custard is just set with a slight wobble in the centre.
    • Cool and chill: Remove the ramekins from the water bath and allow them to cool completely. Refrigerate for at least 3 hours or overnight.
    • Create the caramel top: Sprinkle a thin, even layer of caster sugar over each custard. Use a kitchen blowtorch to melt and caramelise the sugar until golden and crisp.
    • Serve: Allow the sugar topping to harden for a minute before serving so it forms the classic crackly crust.
    How to Make James Martin Crème Brûlée

    Tips for the Best Crème Brûlée

    Why did my custard turn grainy?

    This usually happens if the custard cooks at too high a temperature. Always bake it gently in a water bath and avoid boiling the cream.

    How do I get a perfectly smooth custard?

    Strain the mixture through a sieve before baking. This removes bubbles and ensures a silky texture.

    Can I make crème brûlée without a blowtorch?

    Yes. Place the sugared custards under a very hot grill for a minute or two, watching carefully so the sugar caramelises without burning.

    Why is my caramel topping soft?

    The sugar layer may be too thick. Sprinkle a thin, even coating and caramelise it quickly for the best crisp shell.

    Serving Suggestions

    • Serve with fresh raspberries or strawberries
    • Add shortbread biscuits on the side
    • Pair with a light fruit compote
    • Finish with a small sprig of mint for presentation

    Storage

    Room Temperature

    Crème brûlée should not be stored at room temperature for long. Serve shortly after caramelising the sugar topping.

    Refrigerator

    The custards can be stored in the refrigerator for up to 2 days before caramelising the sugar. Cover the ramekins with cling film.

    Freezing

    Freezing is not recommended as it can affect the smooth custard texture once thawed.

    Nutrition

    • Calories: 380 kcal
    • Carbohydrates: 24g
    • Protein: 6g
    • Fat: 30g
    • Saturated Fat: 18g
    • Sodium: 65mg

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

    FAQs

    Can I make crème brûlée in advance?

    Yes, the custard can be prepared and chilled up to two days ahead. Caramelise the sugar topping just before serving for the best texture.

    What ramekin size works best?

    Ramekins holding about 150ml to 200ml are ideal. They allow the custard to cook evenly while creating the perfect custard to caramel ratio.

    Can I flavour crème brûlée differently?

    Yes, you can infuse the cream with orange zest, coffee, or even a little liqueur for a different flavour variation.

    How do I know when the custard is set?

    The custard should have a gentle wobble in the centre when you shake the ramekin. It will firm up further as it cools and chills.

    James Martin Crème Brûlée
    Print

    James Martin Crème Brûlée

    Recipe by Milli RoseCourse: DessertCuisine: FrenchDifficulty: Medium
    Servings

    4

    ramekins
    Prep time

    15

    minutes
    Cooking time

    40

    minutes
    Total time

    220

    minutes
    Calories

    380

    kcal

    55

    minutes

    A rich and silky vanilla custard topped with a crisp caramelised sugar crust. This elegant French dessert made popular by James Martin is simple to prepare yet perfect for dinner parties and special occasions.

    Ingredients

    • 600ml double cream

    • 1 vanilla pod, split

    • 6 large egg yolks

    • 75g caster sugar

    • 4 tbsp caster sugar (for topping)

    Directions

    • Preheat oven to 150°C (130°C fan). Place ramekins in a deep roasting tin.
    • Heat double cream with the vanilla pod and seeds until hot but not boiling.
    • Whisk egg yolks and caster sugar together until pale and smooth.
    • Slowly pour the warm cream into the egg mixture while whisking continuously.
    • Strain the custard through a sieve into a jug for a smooth finish.
    • Divide between ramekins and add hot water to the roasting tin halfway up the sides.
    • Bake for 35 to 40 minutes until just set with a slight wobble.
    • Cool completely then refrigerate for at least 3 hours.
    • Sprinkle caster sugar over each custard and caramelise with a blowtorch before serving.

    Notes

    • Always bake custards in a water bath to prevent curdling.
    • For the best crackly top, sprinkle a thin even layer of sugar.
    • The custards can be made a day ahead and caramelised just before serving.
  • James Martin Salad Dressing Recipes

    James Martin Salad Dressing Recipes

    James Martin’s salad dressing recipes are simple, fresh, and full of flavour, turning even the most basic salad into something special. These classic dressings are light, silky, and perfectly balanced with tangy acidity, smooth oils, and subtle seasoning. They are quick to prepare and ideal for everyday meals or elegant dinner tables. Most dressings take just 5 to 10 minutes to mix, making them an easy way to elevate fresh greens and vegetables.

    Ingredients

    For the Classic French Dressing

    • 3 tbsp extra virgin olive oil
    • 1 tbsp white wine vinegar
    • 1 tsp Dijon mustard
    • 1 tsp honey
    • Sea salt, to taste
    • Freshly ground black pepper

    For the Lemon and Herb Dressing

    • 4 tbsp extra virgin olive oil
    • 2 tbsp fresh lemon juice
    • 1 small garlic clove, finely crushed
    • 1 tbsp chopped fresh parsley
    • 1 tsp chopped fresh chives
    • Salt and black pepper, to taste

    For the Creamy Mustard Dressing

    • 3 tbsp olive oil
    • 1 tbsp white wine vinegar
    • 1 tsp Dijon mustard
    • 1 tbsp mayonnaise
    • ½ tsp caster sugar
    • Salt and black pepper, to taste

    How to Make James Martin Salad Dressing Recipes

    • Prepare the base: Place the vinegar or lemon juice into a small mixing bowl or jar. Add the mustard and honey if using. Whisk together until the ingredients combine smoothly.
    • Add the oil: Slowly pour in the olive oil while whisking continuously. This helps the dressing emulsify and become smooth and slightly thick.
    • Add flavourings: Stir in crushed garlic, herbs, or mayonnaise depending on the dressing you are preparing. Mix well until evenly combined.
    • Season carefully: Add a pinch of sea salt and freshly ground black pepper. Taste and adjust the seasoning if needed.
    • Rest briefly: Let the dressing stand for a few minutes so the flavours blend together. Shake or whisk again before serving.
    • Toss with salad: Drizzle the dressing over freshly prepared salad just before serving and toss lightly so the leaves are evenly coated.
    How to Make James Martin Salad Dressing Recipes

    Tips

    How do I stop the dressing from separating?

    Whisk the oil slowly into the vinegar or lemon juice while mixing constantly. Adding mustard or honey also helps keep the dressing emulsified.

    Can I adjust the acidity?

    Yes. If the dressing tastes too sharp, add a little more olive oil or a small drizzle of honey to balance the acidity.

    What is the best oil to use?

    Extra virgin olive oil works best because it has a rich flavour. For a lighter taste, use a mild olive oil or blend it with sunflower oil.

    Should dressing be added before serving?

    Always dress salads just before serving. This keeps the leaves crisp and prevents them from becoming soft.

    Serving Suggestions

    • Drizzle over fresh green salads with lettuce, cucumber, and tomatoes
    • Serve with grilled chicken or seafood salads
    • Toss with roasted vegetables for extra flavour
    • Use as a light dressing for pasta or potato salad
    • Spoon over avocado and tomato slices

    Storage

    Room Temperature

    Fresh dressing can sit at room temperature for about 30 minutes before serving. Shake or whisk again before using.

    Refrigerator

    Store in a sealed jar in the refrigerator for up to 5 days. Allow the dressing to come to room temperature and shake well before serving.

    Freezing

    Freezing is not recommended for most salad dressings as the oil and vinegar may separate and affect the texture.

    Nutrition

    • Calories: 120 kcal
    • Carbohydrates: 1 g
    • Protein: 0.2 g
    • Fat: 13 g
    • Saturated Fat: 2 g
    • Sodium: 85 mg

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

    FAQs

    How long does homemade salad dressing last?

    Most homemade salad dressings keep well in the refrigerator for up to 5 days when stored in a sealed jar. Always shake well before using.

    Can I make the dressing without mustard?

    Yes. Mustard helps emulsify the dressing but it can be omitted. Simply whisk the oil slowly into the vinegar to help combine the ingredients.

    What salads work best with this dressing?

    These dressings pair well with green salads, tomato salads, grilled chicken salads, and roasted vegetable salads.

    Can I store the dressing in a jar?

    Yes, storing the dressing in a small screw top jar is ideal. It allows you to shake the dressing easily before serving.

    James Martin Salad Dressing Recipes
    Print

    James Martin Salad Dressing Recipes

    Recipe by Milli RoseCourse: CondimentCuisine: BritishDifficulty: Easy
    Servings

    6

    portions
    Prep time

    10

    minutes
    Cooking timeminutes
    Total time

    10

    minutes
    Calories

    120

    kcal

    Simple and flavourful salad dressings inspired by James Martin, made with olive oil, vinegar, mustard, and fresh herbs. Perfect for fresh salads, roasted vegetables, and light meals.

    Ingredients

    • 3 tbsp extra virgin olive oil

    • 1 tbsp white wine vinegar

    • 1 tsp Dijon mustard

    • 1 tsp honey

    • Sea salt, to taste

    • Freshly ground black pepper

    • 4 tbsp extra virgin olive oil

    • 2 tbsp fresh lemon juice

    • 1 small garlic clove, crushed

    • 1 tbsp chopped fresh parsley

    • 1 tsp chopped fresh chives

    • 3 tbsp olive oil

    • 1 tbsp white wine vinegar

    • 1 tsp Dijon mustard

    • 1 tbsp mayonnaise

    • ½ tsp caster sugar

    • Salt, to taste

    • Black pepper, to taste

    Directions

    • Place vinegar or lemon juice into a bowl with mustard and honey.
    • Whisk together until smooth.
    • Slowly drizzle in olive oil while whisking constantly to emulsify.
    • Add garlic, herbs, or mayonnaise depending on the dressing variation.
    • Season with salt and freshly ground black pepper.
    • Taste and adjust acidity or sweetness if needed.
    • Let the dressing rest for a few minutes to develop flavour.
    • Shake or whisk again before serving.
    • Drizzle over salad and toss lightly before serving.

    Notes

    • Use good quality olive oil for the best flavour.
    • Shake dressings well before serving.
    • Homemade dressing keeps in the fridge for up to 5 days.
  • James Martin Prawn Toast

    James Martin Prawn Toast

    James Martin Prawn Toast is a crisp, golden starter packed with savoury prawn flavour and a hint of sesame. The topping is smooth and aromatic, spread generously over bread before frying or baking until perfectly crunchy. It’s a simple recipe with restaurant-style results and only takes about 30 minutes from start to finish. Ideal for beginners, this classic appetiser is perfect for sharing or serving as part of a homemade Chinese-style meal.

    Ingredients

    For the Prawn Filling

    • 250g raw king prawns, peeled and deveined
    • 1 garlic clove, finely chopped
    • 1 tsp fresh ginger, grated
    • 1 tbsp soy sauce
    • 1 tsp sesame oil
    • 1 spring onion, finely sliced
    • 1 egg white
    • ½ tsp salt
    • ¼ tsp white pepper

    For the Toast

    • 6 slices white bread
    • 3 tbsp sesame seeds
    • Vegetable oil, for frying

    Optional Garnish

    • Extra sliced spring onions
    • Sweet chilli sauce or soy sauce for dipping

    How to Make James Martin Prawn Toast

    • Prepare the bread: Trim the crusts from the bread slices and cut each slice diagonally into two triangles. Set aside while you prepare the filling.
    • Make the prawn mixture: Place the peeled prawns into a food processor along with the garlic, ginger, soy sauce, sesame oil, egg white, salt and white pepper. Blend until smooth and slightly sticky.
    • Add the spring onion: Transfer the prawn paste to a bowl and fold in the sliced spring onion for a fresh flavour and a little texture.
    • Spread the filling: Spread the prawn mixture evenly over one side of each bread triangle, pressing it gently so it sticks well.
    • Add sesame seeds: Sprinkle sesame seeds over the prawn topping and press lightly so they adhere.
    • Heat the oil: Pour about 2–3cm of vegetable oil into a deep frying pan and heat until hot but not smoking.
    • Fry the prawn toast: Place the bread triangles prawn-side down into the hot oil and fry for about 2 minutes until golden and crisp.
    • Finish frying: Turn the toasts over and fry for another minute until the bread is crisp and golden.
    • Drain and serve: Remove from the oil and place on kitchen paper to drain excess oil. Serve warm with dipping sauce.
    How to Make James Martin Prawn Toast

    Tips for the Best James Martin Prawn Toast

    How do I keep the prawn mixture from falling off?

    Press the mixture firmly onto the bread and ensure the surface is evenly covered. Chilling the assembled toast for 10 minutes before frying also helps it stay in place.

    Can I bake prawn toast instead of frying?

    Yes. Brush lightly with oil and bake at 200°C for about 10–12 minutes until crisp and cooked through.

    Why is my prawn toast soggy?

    This usually happens when the oil is not hot enough. Make sure the oil is properly heated so the bread crisps quickly.

    Can I make the filling ahead of time?

    Yes. The prawn mixture can be prepared up to 24 hours in advance and kept covered in the refrigerator.

    Serving Suggestions

    • Serve as a starter with sweet chilli sauce.
    • Add to a Chinese-style sharing platter.
    • Pair with stir-fried noodles or fried rice.
    • Garnish with fresh spring onions and sesame seeds.

    Storage

    Room Temperature

    Prawn toast is best eaten fresh and hot. It can sit at room temperature for up to 1 hour before serving.

    Refrigerator

    Store leftover prawn toast in an airtight container for up to 2 days. Reheat in the oven to restore crispness.

    Freezing

    You can freeze the uncooked prawn-topped bread for up to 2 months. Cook directly from frozen, adding a few extra minutes to the cooking time.

    Nutrition

    • Calories: 210 kcal
    • Carbohydrates: 18g
    • Protein: 12g
    • Fat: 10g
    • Saturated Fat: 2g
    • Sodium: 480mg

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

    FAQs

    Can I make prawn toast in an air fryer?

    Yes. Lightly brush the toast with oil and cook in an air fryer at 190°C for about 6 to 8 minutes until crisp and cooked through.

    What bread works best for prawn toast?

    Soft white sandwich bread works best because it crisps nicely while supporting the prawn topping.

    Can I use cooked prawns?

    Raw prawns are recommended because they blend better and cook perfectly during frying. Cooked prawns can become rubbery.

    What dipping sauce goes with prawn toast?

    Sweet chilli sauce, soy sauce, or a light garlic dipping sauce all pair beautifully with the crisp sesame prawn toast.

    James Martin Prawn Toast
    Print

    James Martin Prawn Toast

    Recipe by Milli RoseCourse: StarterCuisine: ChineseDifficulty: Easy
    Servings

    4

    servings
    Prep time

    30

    minutes
    Cooking time

    40

    minutes
    Calories

    300

    kcal
    Total time

    1

    hour 

    10

    minutes

    Crispy sesame prawn toast inspired by James Martin. A classic appetiser made with seasoned prawn paste spread on bread and fried until golden and crunchy.

    Ingredients

    • 250g raw king prawns, peeled and deveined

    • 1 garlic clove, chopped

    • 1 tsp grated ginger

    • 1 tbsp soy sauce

    • 1 tsp sesame oil

    • 1 egg white

    • 1 spring onion, sliced

    • ½ tsp salt

    • ¼ tsp white pepper

    • 6 slices white bread

    • 3 tbsp sesame seeds

    Directions

    • Trim crusts and cut bread into triangles.
    • Blend prawns with garlic, ginger, soy sauce, sesame oil, egg white, salt and pepper until smooth.
    • Fold sliced spring onion into the mixture.
    • Spread prawn mixture over bread triangles.
    • Sprinkle sesame seeds over the prawn topping.
    • Heat vegetable oil in a frying pan.
    • Fry prawn side down until golden and crisp.
    • Turn and fry bread side until crisp.
    • Drain on kitchen paper and serve warm.

    Notes

    • Use raw prawns for the best texture.
    • Oil should be hot to ensure crisp toast.
    • Serve immediately for maximum crunch.
  • James Martin Smoked Salmon Mousse

    James Martin Smoked Salmon Mousse

    This James Martin Smoked Salmon Mousse is a smooth, elegant starter that feels both luxurious and effortless. The mousse is light and creamy with a delicate balance of smoky salmon, fresh lemon, and soft herbs. It blends in minutes and sets into a silky spread that works beautifully on toast, crackers, or blinis. Despite its impressive flavour and texture, the recipe is wonderfully simple and takes about 15 minutes to prepare plus chilling time.

    Ingredients

    For the Smoked Salmon Mousse

    • 200g smoked salmon, roughly chopped
    • 200g cream cheese, softened
    • 150ml double cream
    • 1 tbsp fresh lemon juice
    • 1 tsp lemon zest
    • 1 tbsp fresh dill, finely chopped
    • ½ tsp freshly ground black pepper

    For Garnish and Serving

    • Extra smoked salmon slices
    • Fresh dill sprigs
    • Lemon wedges
    • Toasted bread, crackers, or blinis

    How to Make James Martin Smoked Salmon Mousse

    • Prepare the mousse base: Place the smoked salmon, cream cheese, lemon juice, lemon zest, and black pepper into a food processor. Blend until the mixture becomes smooth and well combined.
    • Whip the cream: In a separate bowl, lightly whip the double cream until it forms soft peaks. This will give the mousse its light, airy texture.
    • Combine the mixture: Gently fold the whipped cream and chopped dill into the smoked salmon mixture until evenly blended and creamy.
    • Chill the mousse: Spoon the mixture into serving bowls or ramekins. Cover and refrigerate for at least 1 hour so the mousse firms up slightly.
    • Serve: Garnish with extra smoked salmon slices, fresh dill, and a squeeze of lemon before serving with toast, crackers, or blinis.
    How to Make James Martin Smoked Salmon Mousse

    Tips for the Best Smoked Salmon Mousse

    How do I get a perfectly smooth mousse?

    Blend the smoked salmon mixture thoroughly before folding in the cream. A powerful food processor helps create a silky texture without lumps.

    Can I make the mousse lighter?

    Yes. Whipping the cream to soft peaks and folding it gently into the mixture keeps the mousse light and airy.

    What type of smoked salmon works best?

    Use good-quality cold smoked salmon for the best flavour. Its delicate smokiness gives the mousse a refined taste.

    How long should the mousse chill?

    At least one hour is ideal. This allows the mousse to firm slightly and develop its full flavour.

    Serving Suggestions

    • Spread onto toasted sourdough or baguette slices
    • Serve on mini blinis for an elegant starter
    • Pipe into cucumber cups for a light canapé
    • Pair with crisp crackers and lemon wedges
    • Add to a seafood platter with prawns and smoked fish

    Storage

    Room Temperature

    This mousse should not be left at room temperature for more than 1 hour due to the dairy and seafood ingredients.

    Refrigerator

    Store covered in the refrigerator for up to 2 days. Keep it tightly sealed to preserve freshness and flavour.

    Freezing

    Freezing is not recommended as the cream and cheese can separate when thawed, affecting the smooth texture.

    Nutrition

    • Calories: 280 kcal
    • Carbohydrates: 2g
    • Protein: 14g
    • Fat: 24g
    • Saturated Fat: 12g
    • Sodium: 650mg

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

    FAQs

    Can I make smoked salmon mousse ahead of time?

    Yes. This mousse can be prepared up to a day in advance and kept refrigerated. The flavour actually improves as it chills.

    Can I make this without a food processor?

    You can finely chop the smoked salmon and mix it thoroughly with the cream cheese using a hand mixer. The texture will be slightly less smooth but still delicious.

    What can I use instead of cream cheese?

    Mascarpone or soft ricotta can be used as alternatives. Both will create a slightly different but still creamy flavour.

    Can I pipe smoked salmon mousse for canapés?

    Yes. Chill the mousse well, then transfer it to a piping bag and pipe onto crackers, blinis, or cucumber slices for elegant bite-sized starters.

    James Martin Smoked Salmon Mousse
    Print

    James Martin Smoked Salmon Mousse

    Recipe by Milli RoseCourse: StarterCuisine: BritishDifficulty: Easy
    Servings

    6

    servings
    Prep time

    15

    minutes
    Cooking timeminutes
    Total time

    75

    minutes
    Calories

    280

    kcal

    A smooth and creamy smoked salmon mousse blended with cream cheese, lemon, and fresh dill. This elegant seafood starter is quick to prepare and perfect served with toast, crackers, or blinis.

    Ingredients

    • 200g smoked salmon, roughly chopped

    • 200g cream cheese, softened

    • 150ml double cream

    • 1 tbsp fresh lemon juice

    • 1 tsp lemon zest

    • 1 tbsp fresh dill, finely chopped

    • ½ tsp freshly ground black pepper

    Directions

    • Place smoked salmon, cream cheese, lemon juice, lemon zest and black pepper into a food processor and blend until smooth.
    • In a bowl, whip the double cream until soft peaks form.
    • Fold the whipped cream and chopped dill gently into the salmon mixture.
    • Spoon the mousse into ramekins or a serving bowl.
    • Cover and chill in the refrigerator for at least 1 hour until slightly firm.
    • Garnish with extra smoked salmon and dill before serving with toast or crackers.

    Notes

    • Use high-quality smoked salmon for the best flavour.
    • Do not overwhip the cream as the mousse should stay light and airy.
    • The mousse can be prepared a day in advance and kept chilled until serving.
  • James Martin Chicken Forestière

    James Martin Chicken Forestière

    James Martin’s Chicken Forestière is a rich and comforting French-inspired dish featuring tender chicken cooked with earthy mushrooms, smoky bacon, and a creamy white wine sauce. The flavours are deep and savoury with a silky texture that coats the chicken beautifully. It’s a classic bistro-style meal that feels special but is simple enough to prepare at home. This recipe is straightforward and takes around 40 minutes from start to finish.

    Ingredients

    For the Chicken

    • 4 boneless skinless chicken breasts
    • 2 tbsp olive oil
    • 25g butter
    • Salt and freshly ground black pepper
    • 1 tbsp plain flour

    For the Forestière Sauce

    • 150g smoked streaky bacon, chopped
    • 250g chestnut mushrooms, sliced
    • 2 shallots, finely chopped
    • 2 garlic cloves, crushed
    • 150ml dry white wine
    • 200ml chicken stock
    • 150ml double cream
    • 1 tsp Dijon mustard
    • 1 tbsp fresh parsley, chopped

    How to Make James Martin Chicken Forestière

    • Prepare the chicken: Season the chicken breasts with salt and black pepper, then lightly dust them with plain flour. This helps the chicken brown nicely and slightly thickens the sauce later.
    • Brown the chicken: Heat the olive oil and butter in a large frying pan over medium heat. Add the chicken breasts and cook for about 4–5 minutes on each side until golden. Remove from the pan and set aside.
    • Cook the bacon: In the same pan, add the chopped bacon and cook for 3–4 minutes until lightly crisp and releasing its flavourful fat.
    • Add mushrooms and shallots: Stir in the sliced mushrooms and chopped shallots. Cook for 4–5 minutes until softened and lightly browned. Add the crushed garlic and cook for another minute.
    • Deglaze the pan: Pour in the white wine and let it bubble for 2–3 minutes to reduce slightly, scraping up any flavourful bits from the bottom of the pan.
    • Create the sauce: Add the chicken stock, double cream, and Dijon mustard. Stir well and bring the mixture to a gentle simmer.
    • Return the chicken: Place the chicken breasts back into the pan and spoon the sauce over them. Simmer gently for 10–12 minutes until the chicken is cooked through and the sauce has thickened.
    • Finish the dish: Sprinkle over the chopped parsley just before serving for freshness and colour.
    How to Make James Martin Chicken Forestière

    Tips for the Best Chicken Forestière

    How do I keep the chicken tender?

    Avoid overcooking the chicken. Simmer it gently in the sauce rather than boiling so it stays juicy and soft.

    Which mushrooms work best?

    Chestnut mushrooms give the best flavour, but you can also use button mushrooms or a mixture of wild mushrooms for a deeper forest-style taste.

    Can I make the sauce thicker?

    If you prefer a thicker sauce, let it simmer for a few extra minutes uncovered so it reduces naturally.

    What wine should I use?

    A dry white wine such as Sauvignon Blanc or Pinot Grigio works well and balances the richness of the cream.

    Serving Suggestions

    • Serve with creamy mashed potatoes
    • Pair with buttered tagliatelle or pasta
    • Enjoy with crusty bread to soak up the sauce
    • Add steamed green beans or asparagus on the side

    Storage

    Room Temperature

    This dish should not be left at room temperature for more than 2 hours once cooked.

    Refrigerator

    Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the hob or in the microwave until hot throughout.

    Freezing

    Chicken Forestière can be frozen for up to 2 months. Allow it to cool completely before freezing. Thaw overnight in the refrigerator and reheat slowly to prevent the sauce from splitting.

    Nutrition

    • Calories: 480 kcal
    • Carbohydrates: 6g
    • Protein: 39g
    • Fat: 32g
    • Saturated Fat: 14g
    • Sodium: 620mg

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

    FAQs

    What does Forestière mean in cooking?

    Forestière is a French term meaning u0022of the forest.u0022 In cooking it refers to dishes prepared with mushrooms, bacon, and a creamy sauce, inspired by ingredients commonly found in woodland areas.

    Can I use chicken thighs instead of breasts?

    Yes, boneless skinless chicken thighs work very well and often stay even juicier. Simply cook them for a few extra minutes until fully done.

    Can I make Chicken Forestière without wine?

    Yes, you can replace the wine with extra chicken stock and a squeeze of lemon juice to maintain balance in the sauce.

    Can I make this dish ahead of time?

    Yes, the flavours develop nicely when made ahead. Prepare the dish, refrigerate it, and gently reheat before serving.

    James Martin Chicken Forestière
    Print

    James Martin Chicken Forestière

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

    4

    servings
    Prep time

    30

    minutes
    Cooking time

    40

    minutes
    Calories

    300

    kcal
    Total time

    1

    hour 

    10

    minutes

    Tender chicken cooked with mushrooms, smoky bacon, and a creamy white wine sauce in this comforting French-style Chicken Forestière inspired by James Martin.

    Ingredients

    • 4 boneless skinless chicken breasts

    • 2 tbsp olive oil

    • 25g butter

    • Salt and black pepper

    • 1 tbsp plain flour

    • 150g smoked streaky bacon, chopped

    • 250g chestnut mushrooms, sliced

    • 2 shallots, finely chopped

    • 2 garlic cloves, crushed

    • 150ml dry white wine

    • 200ml chicken stock

    • 150ml double cream

    • 1 tsp Dijon mustard

    • 1 tbsp fresh parsley, chopped

    Directions

    • Season the chicken and lightly dust with flour.
    • Heat olive oil and butter in a frying pan and brown chicken on both sides.
    • Remove chicken and cook bacon until lightly crisp.
    • Add mushrooms, shallots and garlic and cook until softened.
    • Pour in white wine and simmer to reduce slightly.
    • Add chicken stock, cream and Dijon mustard and stir well.
    • Return chicken to the pan and simmer for 10–12 minutes until cooked through.
    • Sprinkle with fresh parsley and serve hot.

    Notes

    • Use a good quality dry white wine for the best flavour.
    • Wild mushrooms can be added for a deeper forest-style taste.
    • The sauce thickens naturally as it simmers with the chicken.

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