James Martin Recipes

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  • 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
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    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
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    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.
  • James Martin Pasta Ragu Recipe

    James Martin Pasta Ragu Recipe

    This James Martin Pasta Ragu Recipe is a rich and comforting Italian-style dish made with slow-cooked minced beef, tomatoes, herbs, and a touch of red wine. The sauce develops a deep, savoury flavour with a thick, silky texture that coats the pasta beautifully. It is a straightforward recipe that feels special yet remains easy enough for home cooks of any skill level. From start to finish, the dish takes about 1 hour to prepare and cook, making it ideal for a satisfying family dinner.

    Ingredients

    For the Ragu Sauce

    • 2 tbsp olive oil
    • 1 onion, finely chopped
    • 2 garlic cloves, crushed
    • 1 carrot, finely diced
    • 1 celery stick, finely diced
    • 500g minced beef
    • 2 tbsp tomato purée
    • 400g tin chopped tomatoes
    • 150ml red wine
    • 200ml beef stock
    • 1 tsp dried oregano
    • 1 tsp dried thyme
    • Salt and freshly ground black pepper

    For the Pasta

    • 400g dried pasta (tagliatelle or pappardelle work well)
    • Salt, for the cooking water

    For Serving

    • 50g freshly grated Parmesan cheese
    • Small handful fresh basil or parsley, chopped

    How to Make James Martin Pasta Ragu Recipe

    • Prepare the base: Heat the olive oil in a large heavy-based pan over medium heat. Add the chopped onion, carrot and celery. Cook gently for 6 to 8 minutes until softened and fragrant.
    • Add the garlic: Stir in the crushed garlic and cook for another minute, allowing it to release its aroma without burning.
    • Brown the meat: Add the minced beef to the pan. Cook for 5 to 6 minutes, breaking it up with a spoon until browned and crumbly.
    • Add tomato purée: Stir in the tomato purée and cook for 1 minute to deepen the flavour.
    • Pour in the wine: Add the red wine and let it simmer for 2 to 3 minutes until slightly reduced.
    • Add tomatoes and stock: Stir in the chopped tomatoes, beef stock, oregano and thyme. Season with salt and black pepper.
    • Simmer the ragu: Reduce the heat and simmer gently for 30 to 40 minutes, stirring occasionally, until the sauce becomes thick and rich.
    • Cook the pasta: Meanwhile, bring a large pan of salted water to the boil. Cook the pasta according to the packet instructions until al dente.
    • Combine and serve: Drain the pasta and toss it through the ragu sauce. Serve hot topped with grated Parmesan and fresh herbs.
    How to Make James Martin Pasta Ragu Recipe

    Tips for the Best Pasta Ragu

    How do I make the ragu taste richer?

    Allow the sauce to simmer slowly for at least 30 minutes. The longer it cooks, the deeper and more developed the flavour becomes.

    Should I use fresh or dried herbs?

    Dried herbs work well for slow cooking, but adding a small handful of fresh herbs at the end brightens the flavour.

    What pasta works best with ragu?

    Wide pasta such as tagliatelle or pappardelle holds the sauce well and gives the dish a traditional Italian feel.

    Can I add extra vegetables?

    Yes, finely diced mushrooms or courgette can be added with the onions for extra flavour and nutrition.

    Serving Suggestions

    • Serve with warm garlic bread
    • Add a crisp green salad on the side
    • Top with extra Parmesan and fresh basil
    • Pair with a glass of red wine for a classic meal

    Storage

    Room Temperature

    Once cooked, the ragu should not be left at room temperature for more than 2 hours.

    Refrigerator

    Store leftover ragu in an airtight container in the refrigerator for up to 3 days. Reheat gently on the hob or in the microwave.

    Freezing

    The ragu sauce freezes well for up to 3 months. Allow it to cool completely before freezing, then thaw overnight in the refrigerator before reheating.

    Nutrition

    • Calories: 520 kcal
    • Carbohydrates: 55g
    • Protein: 32g
    • Fat: 20g
    • Saturated Fat: 7g
    • Sodium: 620mg

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

    FAQs

    What pasta is best for ragu?

    Wide pasta such as tagliatelle or pappardelle works best because the thick sauce clings to the ribbons of pasta, giving a balanced bite.

    Can I make this ragu ahead of time?

    Yes, ragu actually tastes even better the next day as the flavours have more time to develop. Simply reheat gently before serving.

    Can I freeze pasta ragu?

    The ragu sauce freezes very well for up to three months. Freeze it separately from the pasta for the best texture.

    Can I make this recipe without wine?

    Yes, you can replace the red wine with extra beef stock if you prefer not to use alcohol. The sauce will still be rich and flavourful.

    James Martin Pasta Ragu Recipe
    Print

    James Martin Pasta Ragu Recipe

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

    4

    servings
    Prep time

    30

    minutes
    Cooking time

    40

    minutes
    Calories

    300

    kcal
    Total time

    1

    hour 

    10

    minutes

    Rich and hearty pasta ragu made with minced beef, tomatoes, herbs and red wine, slowly simmered for a deeply flavourful Italian-style sauce.

    Ingredients

    • 2 tbsp olive oil

    • 1 onion, finely chopped

    • 2 garlic cloves, crushed

    • 1 carrot, finely diced

    • 1 celery stick, finely diced

    • 500g minced beef

    • 2 tbsp tomato purée

    • 400g chopped tomatoes

    • 150ml red wine

    • 200ml beef stock

    • 1 tsp dried oregano

    • 1 tsp dried thyme

    • 400g pasta

    • Parmesan cheese and fresh herbs for serving

    Directions

    • Heat olive oil in a large pan and cook onion, carrot and celery until softened.
    • Add garlic and cook briefly until fragrant.
    • Add minced beef and cook until browned.
    • Stir in tomato purée and cook for one minute.
    • Pour in red wine and simmer until slightly reduced.
    • Add chopped tomatoes, beef stock and herbs then simmer for 30–40 minutes.
    • Cook pasta in salted boiling water until al dente.
    • Drain pasta and toss with the ragu sauce.
    • Serve topped with Parmesan cheese and fresh herbs.

    Notes

    • Slow simmering improves the flavour of the ragu.
    • Wide pasta shapes hold the sauce best.
    • The sauce can be frozen for up to 3 months.
  • James Martin Steamed Pudding

    James Martin Steamed Pudding

    James Martin Steamed Pudding is a classic British dessert known for its rich flavour and soft, comforting texture. The sponge becomes beautifully moist through gentle steaming, creating a light yet indulgent pudding that pairs perfectly with warm custard. This traditional pudding is surprisingly simple to make and requires only basic ingredients and a little patience while it steams. From start to finish, the recipe takes about 1 hour and 45 minutes and is suitable for beginners who enjoy traditional home baking.

    Ingredients

    For the Sponge Pudding

    • 150g unsalted butter, softened
    • 150g caster sugar
    • 3 large eggs
    • 150g self-raising flour
    • 1 tsp baking powder
    • 2 tbsp milk
    • 1 tsp vanilla extract

    For the Syrup Base

    • 4 tbsp golden syrup
    • 1 tbsp lemon juice

    For the Pudding Basin

    • Butter, for greasing
    • Baking parchment
    • Kitchen foil

    How to Make James Martin Steamed Pudding

    • Prepare the pudding basin: Generously grease a 1 litre pudding basin with butter. Spoon the golden syrup and lemon juice into the bottom of the basin so it forms a glossy base for the pudding.
    • Prepare the steaming pot: Fill a large saucepan with enough water to come halfway up the pudding basin. Place a small heatproof saucer or trivet in the base to keep the basin stable while steaming.
    • Cream the butter and sugar: In a large mixing bowl beat the softened butter and caster sugar together until pale, light and fluffy.
    • Add the eggs: Beat in the eggs one at a time, mixing well after each addition so the batter remains smooth.
    • Mix the batter: Fold in the self-raising flour and baking powder, then add the milk and vanilla extract. Stir gently until a soft, smooth batter forms.
    • Fill the basin: Spoon the batter carefully into the prepared pudding basin over the syrup layer. Leave about 2 cm space at the top so the pudding can rise.
    • Cover the pudding: Place a circle of baking parchment over the top, then cover tightly with foil. Tie securely with kitchen string to seal.
    • Steam the pudding: Lower the basin into the prepared saucepan. Cover with a lid and steam gently for about 1 hour 30 minutes, topping up the water if needed.
    • Cool slightly: Carefully lift the basin out of the pan and allow it to rest for 5 minutes.
    • Turn out and serve: Run a knife around the edge and invert the pudding onto a serving plate so the golden syrup runs down the sides.
    How to Make James Martin Steamed Pudding

    Tips for the Best Steamed Pudding

    How do I keep the pudding moist?

    Ensure the basin is tightly sealed with foil so steam stays inside. Also maintain a steady simmer during cooking.

    Why did my pudding turn out dense?

    This often happens if the batter is overmixed. Fold the flour gently to keep the sponge light.

    How do I know when the pudding is cooked?

    Insert a skewer into the centre. If it comes out clean, the pudding is ready.

    Can I add fruit to the pudding?

    Yes. Chopped dates, raisins or dried apricots work beautifully and add natural sweetness.

    Serving Suggestions

    • Serve warm with classic vanilla custard
    • Drizzle with extra golden syrup for a richer dessert
    • Add a scoop of vanilla ice cream
    • Pair with lightly whipped cream

    Storage

    Room Temperature

    The pudding can sit at room temperature for up to 6 hours once cooked. Cover loosely to prevent it from drying.

    Refrigerator

    Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently by steaming or microwaving.

    Freezing

    Wrap the pudding tightly and freeze for up to 2 months. Defrost overnight in the refrigerator and reheat by steaming.

    Nutrition

    • Calories: 360 kcal
    • Carbohydrates: 48g
    • Protein: 6g
    • Fat: 16g
    • Saturated Fat: 9g
    • Sodium: 210mg

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

    FAQs

    Can I make this pudding without a pudding basin?

    Yes, you can use a heatproof bowl or metal mixing bowl as long as it fits securely inside your saucepan for steaming.

    Can I reheat steamed pudding?

    Yes, leftover pudding can be reheated by steaming for 20 minutes or microwaving individual portions until hot.

    What is the best sauce to serve with steamed pudding?

    Traditional custard is the most popular choice, but cream, caramel sauce or extra golden syrup also work well.

    Can I make this pudding ahead of time?

    Yes, the pudding can be steamed a day in advance and reheated before serving without losing its soft texture.

    James Martin Steamed Pudding
    Print

    James Martin Steamed Pudding

    Recipe by Milli RoseCourse: DessertCuisine: BritishDifficulty: Easy
    Servings

    4

    servings
    Prep time

    30

    minutes
    Cooking time

    40

    minutes
    Calories

    300

    kcal
    Total time

    1

    hour 

    10

    minutes

    A traditional British steamed sponge pudding with a rich golden syrup base. Soft, moist and comforting, this classic dessert is perfect served warm with custard.

    Ingredients

    • 150g unsalted butter, softened

    • 150g caster sugar

    • 3 large eggs

    • 150g self-raising flour

    • 1 tsp baking powder

    • 2 tbsp milk

    • 1 tsp vanilla extract

    • 4 tbsp golden syrup

    • 1 tbsp lemon juice

    • Butter for greasing basin

    Directions

    • Grease a 1 litre pudding basin and spoon golden syrup and lemon juice into the base.
    • Cream the butter and caster sugar together until pale and fluffy.
    • Beat in the eggs one at a time, mixing well after each addition.
    • Fold in the flour and baking powder, then add milk and vanilla to make a smooth batter.
    • Spoon batter into the pudding basin leaving space for rising.
    • Cover with baking parchment and foil and tie securely.
    • Place the basin into a saucepan with simmering water reaching halfway up the sides.
    • Cover and steam for about 1 hour 30 minutes until cooked through.
    • Turn out onto a plate and serve warm with custard.

    Notes

    • Check the water level during steaming and top up if necessary.
    • Seal the pudding tightly to prevent water entering.
    • Serve warm with custard or cream for the best flavour.
  • James Martin Paella

    James Martin Paella

    James Martin Paella is a vibrant Spanish-inspired rice dish packed with seafood, chicken, and smoky spices. The rice cooks slowly in a rich saffron and paprika broth, absorbing deep flavours while staying tender with slightly crisp edges. It is a satisfying one-pan meal that feels special yet approachable for home cooks. This recipe is medium in difficulty and takes about 50 minutes from start to finish.

    Ingredients

    For the Chicken and Base

    • 2 tbsp olive oil
    • 2 chicken breasts, cut into bite-sized pieces
    • 1 small onion, finely chopped
    • 2 garlic cloves, crushed
    • 1 red pepper, sliced
    • 1 tsp smoked paprika
    • 1/2 tsp chilli flakes (optional)

    For the Rice

    • 300g paella rice or arborio rice
    • 750ml chicken stock
    • 1/2 tsp saffron strands
    • 1 tbsp tomato purée
    • 1 small tomato, finely chopped

    For the Seafood and Finishing

    • 150g raw king prawns, peeled
    • 150g mussels, cleaned
    • 100g squid rings
    • 75g frozen peas
    • 1 lemon, cut into wedges
    • 2 tbsp fresh parsley, chopped
    • Salt and freshly ground black pepper

    How to Make James Martin Paella

    • Prepare the base: Heat the olive oil in a large paella pan or wide frying pan over medium heat. Add the chicken pieces and cook for 5 to 6 minutes until lightly golden on all sides.
    • Cook the vegetables: Add the chopped onion, garlic, and sliced red pepper to the pan. Cook for about 4 minutes until softened and fragrant.
    • Add the spices: Stir in the smoked paprika and chilli flakes if using. Cook for 30 seconds so the spices release their aroma.
    • Add rice and flavourings: Stir the paella rice into the pan so it becomes coated in the oil and spices. Mix in the chopped tomato and tomato purée.
    • Add stock and saffron: Warm the stock and add the saffron strands. Pour the stock into the pan and stir once to combine. Season lightly with salt and pepper.
    • Simmer the rice: Reduce the heat and let the rice simmer gently for about 15 minutes without stirring. The rice should absorb most of the liquid.
    • Add seafood: Arrange the prawns, mussels, and squid rings on top of the rice. Scatter over the peas.
    • Finish cooking: Cover loosely with foil and cook for another 8 to 10 minutes until the seafood is cooked and the rice is tender.
    • Rest and serve: Remove from the heat and allow the paella to rest for 5 minutes. Sprinkle with chopped parsley and serve with lemon wedges.
    How to Make James Martin Paella

    Tips for the Best James Martin Paella

    How do I get the classic crispy rice base?

    Allow the paella to cook undisturbed during the final minutes. This helps form a lightly crisp layer of rice on the bottom called socarrat.

    Can I make paella without seafood?

    Yes, you can replace the seafood with extra chicken, chorizo, or vegetables for a different variation.

    Why should I avoid stirring the rice?

    Paella cooks best when the rice is left undisturbed. Stirring releases starch and can make the dish creamy instead of fluffy.

    What pan works best for paella?

    A wide, shallow pan allows the rice to cook evenly and helps achieve the traditional texture.

    Serving Suggestions

    • Serve with a crisp green salad
    • Add warm crusty bread on the side
    • Pair with grilled vegetables
    • Serve with extra lemon wedges for freshness

    Storage

    Room Temperature

    Paella should not be left out for more than 2 hours after cooking.

    Refrigerator

    Store leftovers in an airtight container for up to 2 days. Reheat gently in a pan with a splash of stock or water.

    Freezing

    Paella can be frozen for up to 2 months. Cool completely before freezing and thaw overnight in the refrigerator before reheating.

    Nutrition

    • Calories: 420 kcal
    • Carbohydrates: 48g
    • Protein: 32g
    • Fat: 12g
    • Saturated Fat: 2.5g
    • Sodium: 640mg

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

    FAQs

    What rice is best for paella?

    Traditional Spanish paella rice such as Bomba works best, but arborio rice can also be used if it is easier to find.

    Can I make paella in advance?

    Paella is best served freshly cooked, but you can prepare it earlier and gently reheat it with a splash of stock.

    Can I add chorizo to paella?

    Yes, sliced chorizo adds a smoky flavour and works very well alongside the chicken and seafood.

    How do I know when the paella is cooked?

    The rice should be tender and most of the liquid absorbed. The seafood should be fully cooked and the mussels opened.

    James Martin Paella
    Print

    James Martin Paella

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

    4

    servings
    Prep time

    30

    minutes
    Cooking time

    40

    minutes
    Calories

    300

    kcal
    Total time

    1

    hour 

    10

    minutes

    A vibrant Spanish-style paella with chicken, seafood, saffron rice, and smoky paprika. A colourful one-pan meal packed with bold Mediterranean flavours.

    Ingredients

    • 2 tbsp olive oil

    • 2 chicken breasts, diced

    • 1 onion, chopped

    • 2 garlic cloves, crushed

    • 1 red pepper, sliced

    • 1 tsp smoked paprika

    • 1/2 tsp chilli flakes

    • 300g paella rice

    • 750ml chicken stock

    • 1/2 tsp saffron strands

    • 1 tbsp tomato puree

    • 1 tomato, chopped

    • 150g king prawns

    • 150g mussels

    • 100g squid rings

    • 75g frozen peas

    • 1 lemon, cut into wedges

    • 2 tbsp fresh parsley, chopped

    Directions

    • Heat olive oil in a wide pan and cook diced chicken until lightly golden.
    • Add onion, garlic and red pepper and cook until softened.
    • Stir in smoked paprika and chilli flakes.
    • Add paella rice, tomato and tomato puree and mix well.
    • Pour in stock with saffron and simmer gently without stirring.
    • Arrange prawns, mussels and squid on top with peas.
    • Cover loosely and cook until seafood is cooked and rice tender.
    • Rest for 5 minutes then garnish with parsley and lemon wedges.

    Notes

    • Use a wide shallow pan for authentic paella texture.
    • Avoid stirring the rice once the stock is added.
    • Allow the paella to rest briefly before serving for the best flavour.
  • James Martin Cheese Straws

    James Martin Cheese Straws

    James Martin Cheese Straws are a classic savoury pastry snack made with buttery puff pastry and sharp cheese. They bake into crisp, flaky sticks with a rich cheesy flavour and a delicate golden crunch. Perfect for serving with drinks or alongside soups, they look impressive but are surprisingly easy to make. The whole recipe takes about 30 minutes from start to finish, making it ideal for quick entertaining.

    Ingredients

    For the Cheese Straws

    • 1 sheet ready-rolled puff pastry
    • 100g mature Cheddar cheese, finely grated
    • 25g Parmesan cheese, finely grated
    • 1 tsp English mustard powder
    • 1 tsp paprika
    • 1 egg, beaten
    • Freshly ground black pepper

    Optional Topping

    • Extra grated Parmesan
    • Sesame seeds or poppy seeds

    How to Make James Martin Cheese Straws

    • Prepare the oven: Preheat the oven to 200°C or 180°C fan. Line a large baking tray with baking parchment so the pastry does not stick while baking.
    • Roll the pastry: Unroll the puff pastry onto a lightly floured surface. If needed, roll it slightly thinner to create an even rectangle.
    • Add the filling: Sprinkle the grated Cheddar and Parmesan evenly over the pastry. Dust with mustard powder, paprika, and a little freshly ground black pepper.
    • Fold and press: Fold the pastry sheet in half so the cheese is enclosed. Gently press down with a rolling pin to seal the layers and spread the filling.
    • Cut the strips: Using a sharp knife or pizza cutter, slice the pastry into strips about 1cm wide.
    • Twist the straws: Twist each strip a few times and place onto the lined baking tray, leaving a little space between each straw.
    • Brush and top: Brush lightly with beaten egg and sprinkle with extra Parmesan or seeds if desired.
    • Bake: Bake for 12 to 15 minutes until the cheese straws are puffed, crisp, and golden brown.
    • Cool and serve: Allow the cheese straws to cool slightly on a wire rack before serving so they become extra crisp.
    How to Make James Martin Cheese Straws

    Tips for the Best Cheese Straws

    How do I keep the pastry crisp?

    Bake the straws until deeply golden and transfer them to a wire rack straight away. This allows steam to escape and keeps the pastry crisp.

    Which cheese works best?

    Mature Cheddar gives the strongest flavour. You can also mix in Gruyère or extra Parmesan for a deeper savoury taste.

    Why are my cheese straws not twisting properly?

    If the pastry becomes too soft, place it in the fridge for 10 minutes before twisting. Chilled pastry holds its shape better.

    Can I add extra seasoning?

    Yes, a pinch of cayenne pepper, smoked paprika, or dried herbs can add extra flavour to the pastry.

    Serving Suggestions

    • Serve warm as a savoury snack with drinks
    • Pair with tomato soup or vegetable soup
    • Add to a cheese board or party platter
    • Serve alongside salads or light lunches

    Storage

    Room Temperature

    Store the cheese straws in an airtight container for up to 2 days. Keep them in a cool, dry place to maintain crispness.

    Refrigerator

    They can be refrigerated for up to 4 days, although the pastry may soften slightly. Reheat briefly in the oven to restore crispness.

    Freezing

    Unbaked cheese straws can be frozen for up to 2 months. Bake directly from frozen, adding a few extra minutes to the cooking time.

    Nutrition

    • Calories: 180 kcal
    • Carbohydrates: 12g
    • Protein: 5g
    • Fat: 13g
    • Saturated Fat: 7g
    • Sodium: 210mg

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

    FAQs

    Can I make cheese straws with shortcrust pastry?

    Yes, shortcrust pastry works well and produces a slightly firmer, biscuit-like cheese straw rather than a flaky one.

    Can I prepare cheese straws in advance?

    Yes, you can prepare and cut the pastry strips ahead of time. Keep them chilled in the fridge and bake just before serving.

    Why are my cheese straws soft?

    Soft cheese straws usually mean they were underbaked or stored while still warm. Bake until golden and allow them to cool fully on a rack.

    Can I use different cheeses?

    Absolutely. Cheddar, Gruyère, Red Leicester, and Parmesan all work well and can be combined for extra flavour.

    James Martin Cheese Straws
    Print

    James Martin Cheese Straws

    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

    Crisp, flaky James Martin Cheese Straws made with puff pastry and mature Cheddar. A quick and easy savoury snack perfect for parties, drinks, or serving with soup.

    Ingredients

    • 1 sheet ready-rolled puff pastry

    • 100g mature Cheddar cheese, finely grated

    • 25g Parmesan cheese, finely grated

    • 1 tsp English mustard powder

    • 1 tsp paprika

    • 1 egg, beaten

    • Freshly ground black pepper

    Directions

    • Preheat the oven to 200°C (180°C fan) and line a baking tray with parchment.
    • Roll the puff pastry on a lightly floured surface into an even rectangle.
    • Scatter Cheddar and Parmesan evenly over the pastry and sprinkle with mustard powder, paprika and black pepper.
    • Fold the pastry in half and gently roll to seal the cheese inside.
    • Cut into thin strips about 1cm wide using a sharp knife or pizza cutter.
    • Twist each strip and place on the prepared tray.
    • Brush lightly with beaten egg and sprinkle with extra Parmesan if desired.
    • Bake for 12–15 minutes until puffed and golden brown.
    • Cool slightly on a rack before serving.

    Notes

    • Use mature Cheddar for the best flavour.
    • If pastry becomes soft while shaping, chill it briefly before baking.
    • Serve warm or at room temperature for the best texture.
  • James Martin Cauliflower Cheese

    James Martin Cauliflower Cheese

    James Martin Cauliflower Cheese is a comforting British classic made with tender florets baked in a rich, creamy cheese sauce and finished with a golden, bubbling top. The texture is smooth and velvety underneath with a lightly crisp finish that makes every spoonful satisfying. This is a straightforward, family-friendly dish that feels special enough for Sunday lunch yet simple enough for a midweek supper. Preparation takes around 20 minutes, with a total time of about 50 minutes from start to finish.

    Ingredients

    For the cauliflower

    • 1 large cauliflower, cut into even florets
    • Salt, for boiling water

    For the cheese sauce

    • 50g unsalted butter
    • 50g plain flour
    • 600ml whole milk, warmed
    • 150g mature Cheddar cheese, grated
    • 50g Gruyère cheese, grated
    • 1 tsp English mustard
    • Salt and freshly ground black pepper, to taste
    • A pinch of freshly grated nutmeg

    For the topping

    • 50g mature Cheddar cheese, grated
    • 2 tbsp fresh breadcrumbs

    How to Make James Martin Cauliflower Cheese

    • Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle of the oven so the cauliflower cheese cooks evenly and the topping colours nicely.
    • Cook the cauliflower: Bring a large pan of salted water to the boil. Add the cauliflower florets and cook for 5 to 6 minutes until just tender but still holding their shape. Drain thoroughly and set aside to steam dry.
    • Make the roux: In a medium saucepan, melt the butter over gentle heat. Stir in the flour and cook for 1 to 2 minutes, stirring constantly, until the mixture forms a smooth paste.
    • Add the milk: Gradually whisk in the warm milk, a little at a time, until smooth. Continue cooking, stirring, until the sauce thickens to a creamy consistency.
    • Add the cheese and seasoning: Remove the pan from the heat and stir in the grated Cheddar, Gruyère, mustard and nutmeg. Season well with salt and pepper. Stir until the cheese has fully melted and the sauce is smooth.
    • Assemble the dish: Arrange the drained cauliflower in a buttered ovenproof dish. Pour the cheese sauce evenly over the top, ensuring all the florets are well coated.
    • Add the topping: Sprinkle over the remaining Cheddar and breadcrumbs for a golden finish.
    • Bake: Place in the preheated oven and bake for 20 to 25 minutes until bubbling and golden brown on top.
    • Cool slightly and serve: Leave to stand for 5 minutes before serving to allow the sauce to settle and thicken slightly.
    How to Make James Martin Cauliflower Cheese

    Tips for the Best Cauliflower Cheese

    How do I stop the sauce from becoming lumpy?

    Always add the milk gradually and whisk continuously. Using warm milk helps the sauce thicken smoothly and evenly.

    Why is my cauliflower watery?

    Make sure to drain the florets very well after boiling. Allowing them to steam dry for a few minutes removes excess moisture.

    Can I make it extra creamy?

    Replace 100ml of the milk with double cream for a richer, silkier sauce.

    How do I get a crisp golden topping?

    Use a mix of cheese and breadcrumbs and place the dish on the middle shelf. For extra colour, finish under the grill for a minute or two.

    Serving Suggestions

    • Serve alongside roast beef or roast chicken.
    • Enjoy as a vegetarian main with a crisp green salad.
    • Spoon over baked potatoes for a hearty supper.
    • Pair with grilled sausages for a comforting meal.

    Storage

    At Room Temperature

    Leave the dish to cool and do not keep at room temperature for more than 2 hours.

    In the Refrigerator

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

    In the Freezer

    Freeze in a suitable container for up to 2 months. Thaw overnight in the fridge before reheating. The sauce may loosen slightly but will still taste delicious.

    Nutrition

    • Calories: 360 kcal
    • Carbohydrates: 18g
    • Protein: 17g
    • Fat: 25g
    • Saturated Fat: 15g
    • Sodium: 520mg

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

    FAQs

    Can I make cauliflower cheese in advance?

    Yes, assemble the dish up to a day ahead and keep it covered in the fridge. Bake just before serving, adding a few extra minutes if needed.

    What cheese works best for cauliflower cheese?

    A mature Cheddar gives strong flavour, while Gruyère adds richness. You can also use Red Leicester or a little Parmesan for depth.

    Can I add bacon or ham?

    Yes, stir cooked chopped bacon or ham into the sauce before baking for a heartier version.

    How do I reheat leftovers?

    Reheat in the oven at 180°C until fully heated through. Cover loosely with foil to prevent over-browning.

    James Martin Cauliflower Cheese
    Print

    James Martin Cauliflower Cheese

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

    4

    servings
    Prep time

    30

    minutes
    Cooking time

    40

    minutes
    Calories

    300

    kcal
    Total time

    1

    hour 

    10

    minutes

    Creamy baked cauliflower in a rich Cheddar and Gruyere sauce with a golden breadcrumb topping. A comforting British classic perfect as a side or main dish.

    Ingredients

    • 1 large cauliflower, cut into florets

    • 50g unsalted butter

    • 50g plain flour

    • 600ml whole milk, warmed

    • 150g mature Cheddar cheese, grated

    • 50g Gruyere cheese, grated

    • 1 tsp English mustard

    • Salt and black pepper, to taste

    • Pinch of nutmeg

    • 50g mature Cheddar cheese, for topping

    • 2 tbsp fresh breadcrumbs

    • Butter, for greasing dish

    Directions

    • Preheat oven to 200°C (180°C Fan). Grease an ovenproof dish.
    • Boil cauliflower florets in salted water for 5 to 6 minutes until just tender. Drain well.
    • Melt butter in a saucepan, stir in flour and cook briefly to form a roux.
    • Gradually whisk in warm milk and cook until thickened and smooth.
    • Stir in cheeses, mustard, nutmeg and seasoning until melted.
    • Place cauliflower in dish and pour over cheese sauce.
    • Sprinkle with extra cheese and breadcrumbs.
    • Bake for 20 to 25 minutes until golden and bubbling.
    • Rest for 5 minutes before serving.

    Notes

    • Drain cauliflower thoroughly to avoid a watery sauce.
    • Use mature Cheddar for stronger flavour.
    • Can be assembled ahead and baked when needed.

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