James Martin Recipes

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  • James Martin Beer Batter

    James Martin Beer Batter

    This classic James Martin–style beer batter is light, crisp, and beautifully golden, perfect for fish, prawns, or vegetables. Made with cold beer and a simple flour base, it delivers a delicate crunch without heaviness. It is an easy recipe suitable for confident beginners and experienced home cooks alike, taking around 10 minutes to prepare and just a few minutes to cook.

    Ingredients

    For the beer batter

    • 150g plain flour
    • 1 tsp baking powder
    • ½ tsp fine sea salt
    • 200ml cold lager or ale

    For frying

    • Vegetable oil or sunflower oil, for deep frying

    To coat the fish or vegetables

    • 2 tbsp plain flour
    • Fish fillets, prawns, or vegetables of choice

    How to Make James Martin Beer Batter

    • Prepare the oil: Heat the oil in a deep saucepan or fryer to 180°C. The oil should be hot enough that a small drop of batter sizzles immediately on contact.
    • Mix the dry ingredients: Sift the flour and baking powder into a bowl, then stir in the salt.
    • Add the beer: Gradually whisk in the cold beer until you have a smooth, thick batter that coats the back of a spoon.
    • Prepare the coating: Lightly dust the fish or vegetables with plain flour to help the batter cling.
    • Batter and fry: Dip into the batter, allowing excess to drip away, then carefully lower into the hot oil.
    • Cook until crisp: Fry for 4–6 minutes, turning once, until golden and crisp. Remove with a slotted spoon.
    • Drain and serve: Drain briefly on kitchen paper and serve immediately while hot.
    How to Make James Martin Beer Batter

    Tips for Perfect Beer Batter

    Why must the beer be cold?

    Cold beer creates steam quickly in the hot oil, resulting in a lighter, crisper batter.

    How thick should the batter be?

    The batter should coat the food without dripping excessively. If too thick, add a splash more beer.

    Can I make the batter ahead?

    It is best made fresh. Letting it stand too long can reduce the light texture.

    Serving Suggestions

    • Serve with chunky chips and tartare sauce
    • Pair with mushy peas or lemon wedges
    • Use for onion rings or courgette slices

    Storage

    Room temperature

    Beer batter is best used immediately and should not be stored once mixed.

    Refrigerator

    Fried items can be kept for up to 24 hours, though the coating will soften.

    Freezing

    Freezing is not recommended, as the batter loses its crispness when reheated.

    Nutrition

    • Calories: 180 kcal
    • Carbohydrates: 22g
    • Protein: 4g
    • Fat: 8g
    • Saturated Fat: 1g
    • Sodium: 220mg

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

    FAQs

    Can I use sparkling water instead of beer?

    Yes, sparkling water works well and creates a light batter without alcohol.

    Which beer is best for batter?

    A light lager or pale ale gives flavour without overpowering the coating.

    Why is my batter not crispy?

    The oil may not be hot enough or the batter may be too thick.

    Can this batter be used for vegetables?

    Yes, it is excellent for onion rings, courgettes, and cauliflower.

    James Martin Beer Batter
    Print

    James Martin Beer Batter

    Recipe by Milli RoseCourse: MainCuisine: BritishDifficulty: Easy
    Servings

    4

    servings
    Prep time

    30

    minutes
    Cooking time

    40

    minutes
    Calories

    300

    kcal
    Total time

    1

    hour 

    10

    minutes

    Light, crisp beer batter inspired by James Martin, ideal for fish, seafood, and vegetables.

    Ingredients

    • 150g plain flour

    • 1 tsp baking powder

    • ½ tsp salt

    • 200ml cold beer

    • Oil, for frying

    • Fish or vegetables, to coat

    Directions

    • Heat oil to 180°C.
    • Mix flour, baking powder, and salt.
    • Whisk in cold beer until smooth.
    • Dust food with flour, dip in batter.
    • Fry until golden and crisp.

    Notes

    • Always use cold beer for best results.
    • Do not overcrowd the pan when frying.
  • James Martin Cod And Chorizo

    James Martin Cod And Chorizo

    This James Martin cod and chorizo is a simple yet impressive dish that brings together delicate white fish with the rich, smoky warmth of Spanish chorizo. The cod stays beautifully flaky while the chorizo releases its oils to create a deeply savoury sauce. It is a straightforward recipe, ideal for confident beginners and relaxed weekend cooking. From start to finish, it takes around 30 minutes, making it perfect for an easy but special supper.

    Ingredients

    For the cod

    • 4 cod fillets, skinless, about 150g each
    • Salt and freshly ground black pepper
    • 1 tbsp olive oil

    For the chorizo sauce

    • 150g cooking chorizo, sliced into thick rounds
    • 1 small onion, finely chopped
    • 2 garlic cloves, crushed
    • 200g cherry tomatoes, halved
    • 100ml white wine
    • 1 tbsp tomato purée
    • 1 tbsp fresh parsley, finely chopped

    How to Make James Martin Cod And Chorizo

    • Prepare the fish: Pat the cod fillets dry with kitchen paper and season lightly on both sides with salt and black pepper. Set aside while you prepare the sauce.
    • Cook the chorizo: Heat a large frying pan over a medium heat. Add the chorizo slices and cook for 3 to 4 minutes until they release their oils and turn lightly crisp. Remove with a slotted spoon and set aside.
    • Make the sauce base: In the same pan, add the chopped onion to the chorizo oil and cook gently for 5 minutes until soft. Stir in the garlic and cook for 30 seconds.
    • Add tomatoes and wine: Add the cherry tomatoes and tomato purée, then pour in the white wine. Bring to a gentle simmer and cook for 5 minutes until slightly reduced.
    • Cook the cod: Heat the olive oil in a separate non-stick pan over medium heat. Add the cod fillets and cook for 3 to 4 minutes on each side until just cooked through and flaky.
    • Finish the dish: Return the chorizo to the sauce and warm through. Stir in the parsley, then spoon the sauce over the cod fillets to serve.
    How to Make James Martin Cod And Chorizo

    Tips

    How do I stop the cod from overcooking?

    Cod cooks very quickly, so keep the heat moderate and remove it from the pan as soon as it flakes easily with a fork.

    Can I make the sauce in advance?

    Yes, the chorizo sauce can be made a day ahead and gently reheated before serving. Cook the cod fresh for best texture.

    What can I use instead of cod?

    Haddock or pollock work well and hold their shape nicely in this recipe.

    Serving Suggestions

    • Serve with buttery mashed potatoes or crushed new potatoes
    • Pair with steamed green beans or tenderstem broccoli
    • Enjoy with crusty bread to mop up the sauce

    Storage

    Room temperature

    This dish should not be left out for more than 1 hour after cooking.

    Refrigerator

    Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently to avoid drying out the fish.

    Freezing

    The sauce freezes well for up to 2 months, but the cooked cod is best enjoyed fresh.

    Nutrition

    • Calories: 420 kcal
    • Carbohydrates: 8g
    • Protein: 38g
    • Fat: 26g
    • Saturated Fat: 8g
    • Sodium: 780mg

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

    FAQs

    Can I use smoked chorizo?

    Yes, smoked chorizo adds even more depth and works beautifully in this dish.

    Is this recipe spicy?

    It has a gentle warmth from the chorizo, but it is not overly spicy.

    Can I make this dairy free?

    The recipe is naturally dairy free, making it suitable for most diets.

    What wine works best?

    A dry white wine such as Sauvignon Blanc or Pinot Grigio is ideal.

    James Martin Cod And Chorizo
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    James Martin Cod And Chorizo

    Recipe by Milli RoseCourse: MainCuisine: BritishDifficulty: Easy
    Servings

    4

    servings
    Prep time

    30

    minutes
    Cooking time

    40

    minutes
    Calories

    300

    kcal
    Total time

    1

    hour 

    10

    minutes

    Flaky cod fillets served with a rich, smoky chorizo and tomato sauce. A quick and flavour-packed fish dish.

    Ingredients

    • 4 cod fillets

    • 150g cooking chorizo

    • 1 onion

    • 2 garlic cloves

    • 200g cherry tomatoes

    • 100ml white wine

    • 1 tbsp tomato purée

    • Olive oil

    • Salt

    • Black pepper

    • Fresh parsley

    Directions

    • Season the cod fillets lightly on both sides.
    • Cook the chorizo in a pan until crisp and remove.
    • Soften the onion in the chorizo oil, then add garlic.
    • Add tomatoes, tomato purée and white wine and simmer.
    • Pan-fry the cod until just cooked through.
    • Return chorizo to the sauce and spoon over the cod to serve.
  • James Martin Belly Pork And Ribs

    James Martin Belly Pork And Ribs

    James Martin Belly Pork And Ribs is a rich, slow-roasted dish with crisp crackling, tender meat, and sticky, flavour-packed ribs. The pork belly turns meltingly soft inside while the ribs caramelise beautifully in the oven. This is a medium-level recipe that rewards patience with incredible texture and depth of flavour. Total time is around 3 hours, including slow roasting and resting.

    Ingredients

    For the Pork Belly

    • 1.5kg pork belly, skin scored
    • 2 tsp sea salt
    • 1 tsp freshly ground black pepper
    • 1 tbsp olive oil
    • 1 tsp fennel seeds, lightly crushed
    • 4 garlic cloves, crushed
    • 1 onion, thickly sliced
    • 200ml dry cider or chicken stock

    For the Ribs

    • 1kg pork ribs
    • 2 tbsp tomato ketchup
    • 2 tbsp runny honey
    • 1 tbsp wholegrain mustard
    • 1 tbsp soy sauce
    • 1 tsp smoked paprika
    • 1 garlic clove, minced
    James Martin Belly Pork And Ribs

    How to Make James Martin Belly Pork And Ribs

    • Prepare the oven: Preheat the oven to 220°C or 200°C fan. Place a shelf in the middle of the oven so the pork cooks evenly and the crackling crisps properly.
    • Season the pork belly: Pat the skin dry with kitchen paper. Rub the sea salt firmly into the scored skin, then season the underside with pepper and fennel seeds.
    • Start the roast: Place the sliced onion and crushed garlic in a roasting tin. Sit the pork belly on top, skin facing up. Drizzle with olive oil and roast for 30 minutes until the skin begins to blister.
    • Lower the heat: Reduce the oven to 170°C or 150°C fan. Pour the cider or stock around the pork, avoiding the skin. Roast for a further 1 hour 30 minutes until the meat is tender.
    • Prepare the ribs: In a bowl, mix ketchup, honey, mustard, soy sauce, smoked paprika, and garlic. Coat the ribs thoroughly with the glaze.
    • Bake the ribs: Place the ribs on a lined tray and cook in the oven alongside the pork for the final 45 minutes. Turn and baste halfway through so they become sticky and caramelised.
    • Rest before serving: Remove the pork belly from the oven and rest for 15 minutes before slicing. This keeps the juices locked in.

    Tips

    How do I get perfect crackling?

    Make sure the skin is completely dry before salting. High heat at the start helps the skin blister and crisp properly.

    Why is my pork belly tough?

    It likely needs more time. Slow roasting at a lower temperature ensures the fat renders and the meat softens.

    Can I prepare the ribs in advance?

    Yes, marinate the ribs in the glaze for up to 24 hours in the fridge for deeper flavour.

    How do I know when the pork is done?

    The meat should feel tender when pierced with a knife and reach an internal temperature of at least 75°C.

    Serving Suggestions

    • Serve with creamy mashed potatoes and buttered greens.
    • Add roasted apples or apple sauce for a classic pairing.
    • Pair with a crisp cabbage slaw for freshness.
    • Enjoy with crusty bread to soak up the juices.

    Storage

    Room Temperature

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

    Refrigerator

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

    Freezing

    Freeze sliced pork and ribs for up to 2 months. Wrap tightly to prevent freezer burn and thaw overnight in the fridge before reheating.

    Nutrition

    • Calories: 720 kcal
    • Carbohydrates: 18g
    • Protein: 45g
    • Fat: 55g
    • Saturated Fat: 20g
    • Sodium: 820mg

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

    FAQs

    Can I cook the pork belly and ribs separately?

    Yes, you can cook them separately if needed. Adjust cooking times accordingly and ensure both are fully cooked before serving.

    Can I use boneless ribs?

    Boneless ribs can be used, but reduce the cooking time slightly to prevent drying out.

    What can I use instead of cider?

    Chicken stock or apple juice works well as an alternative and still keeps the meat moist.

    How do I reheat without losing crispness?

    Reheat the pork in a hot oven for 10 to 15 minutes. Keep the skin exposed so it crisps again.

    James Martin Belly Pork And Ribs
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    James Martin Belly Pork And Ribs

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

    4

    servings
    Prep time

    30

    minutes
    Cooking time

    40

    minutes
    Calories

    300

    kcal
    Total time

    1

    hour 

    10

    minutes

    Slow-roasted pork belly with crisp crackling and sticky glazed ribs. A rich and comforting British roast perfect for weekends.

    Ingredients

    • 1.5kg pork belly, skin scored

    • 2 tsp sea salt

    • 1 tsp black pepper

    • 1 tbsp olive oil

    • 1 tsp fennel seeds

    • 4 garlic cloves

    • 1 onion, sliced

    • 200ml cider or chicken stock

    • 1kg pork ribs

    • 2 tbsp tomato ketchup

    • 2 tbsp honey

    • 1 tbsp wholegrain mustard

    • 1 tbsp soy sauce

    • 1 tsp smoked paprika

    Directions

    • Preheat oven to 220°C (200°C fan).
    • Season pork belly and place on onions and garlic in roasting tin.
    • Roast for 30 minutes until skin blisters.
    • Reduce heat to 170°C and cook for 90 minutes with cider added.
    • Mix glaze ingredients and coat ribs.
    • Bake ribs for 45 minutes, turning halfway.
    • Rest pork for 15 minutes before slicing and serve with ribs.

    Notes

    • Dry skin thoroughly for best crackling.
    • Allow pork to rest before slicing.
    • Marinate ribs overnight for deeper flavour.
  • James Martin Bread Sauce

    James Martin Bread Sauce

    This classic James Martin bread sauce is rich, creamy, and gently spiced, with a soft spoonable texture that feels comforting and familiar. Made with milk, onion, cloves, and fresh breadcrumbs, it has a mellow savoury flavour that pairs beautifully with roast poultry. The recipe is straightforward and beginner friendly, with very little hands-on work. From start to finish, it takes about 30 minutes.

    Ingredients

    For the base

    • 600ml whole milk
    • 1 small onion, peeled and halved
    • 6 whole cloves
    • 1 bay leaf
    • 8 black peppercorns

    For thickening and seasoning

    • 75g fresh white breadcrumbs
    • 40g unsalted butter
    • 3 tbsp double cream
    • Salt, to taste
    • Freshly ground white pepper, to taste
    • Freshly grated nutmeg, a pinch
    James Martin Bread Sauce

    How to Make James Martin Bread Sauce

    • Prepare the oven: Preheat the oven to 180°C or 160°C fan. This gentle heat is used later to keep the sauce warm without drying it out.
    • Infuse the milk: Pour the milk into a saucepan. Add the onion, cloves, bay leaf, and peppercorns. Heat slowly until just below boiling, then remove from the heat, cover, and leave to infuse for 15 minutes.
    • Strain and return to heat: Strain the milk into a clean saucepan, discarding the aromatics. Place the pan back over low heat.
    • Add the breadcrumbs: Stir in the breadcrumbs gradually, mixing well to avoid lumps. Cook gently for 5 to 7 minutes until thickened and creamy.
    • Finish the sauce: Stir in the butter and double cream until fully melted and smooth. Season with salt, white pepper, and a pinch of nutmeg.
    • Keep warm: Transfer the sauce to an ovenproof dish, cover loosely with foil, and place in the oven for up to 10 minutes until ready to serve.

    Tips for the Best Bread Sauce

    Why is my bread sauce too thick?

    If the sauce becomes too thick, stir in a little warm milk until it reaches a soft, spoonable consistency.

    Can I make bread sauce smoother?

    Yes, use finer breadcrumbs or blend briefly with a stick blender for a more uniform texture.

    How do I avoid a bland flavour?

    Make sure the milk infuses for long enough and season gradually. Nutmeg makes a big difference.

    Can I prepare this ahead of time?

    You can make it earlier in the day and reheat gently with a splash of milk.

    Serving Suggestions

    • Serve with roast turkey or chicken
    • Pair with stuffing and gravy for Sunday lunch
    • Offer alongside roast vegetables for a traditional plate

    Storage

    Room temperature

    Do not leave bread sauce at room temperature for more than 2 hours.

    Refrigerator

    Store in an airtight container for up to 2 days. Reheat gently on the hob or in the oven.

    Freezing

    Freezing is not recommended as the sauce can split and lose its creamy texture.

    Nutrition

    • Calories: 210 kcal
    • Carbohydrates: 18g
    • Protein: 6g
    • Fat: 13g
    • Saturated fat: 8g
    • Sodium: 120mg

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

    FAQs

    Can I make bread sauce without cream?

    Yes, you can leave out the cream and add a little extra butter or milk instead. The sauce will still be rich but slightly lighter.

    What type of bread works best?

    Fresh white bread gives the smoothest texture. Avoid seeded or heavily crusted loaves.

    Can I reheat bread sauce?

    Yes, reheat gently over low heat or in the oven, stirring well and adding milk if needed.

    Is bread sauce served hot or warm?

    Bread sauce is best served warm, not boiling hot, so the flavour stays balanced.

    James Martin Bread Sauce
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    James Martin Bread Sauce

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

    6

    people
    Prep time

    10

    minutes
    Cooking time

    20

    minutes
    Total time

    30

    minutes
    Calories

    210

    kcal

    Creamy traditional bread sauce made with infused milk, fresh breadcrumbs, butter, and warming spices.

    Ingredients

    • 600ml whole milk

    • 1 small onion

    • 6 whole cloves

    • 1 bay leaf

    • 8 black peppercorns

    • 75g fresh white breadcrumbs

    • 40g unsalted butter

    • 3 tbsp double cream

    • Salt

    • Nutmeg and white pepper

    Directions

    • Heat milk with onion, cloves, bay leaf, and peppercorns until just below boiling.
    • Remove from heat, cover, and infuse for 15 minutes.
    • Strain milk and return to low heat.
    • Stir in breadcrumbs and cook until thickened.
    • Add butter and cream, then season to taste.
    • Keep warm and serve.

    Notes

    • Stir regularly to prevent sticking.
    • Add extra milk if reheating.
  • James Martin Lobster Thermidor

    James Martin Lobster Thermidor

    This classic James Martin Lobster Thermidor is rich, indulgent, and beautifully balanced with tender lobster meat in a creamy mustard and wine sauce. The texture is silky and luxurious, finished with a lightly golden cheese topping that melts into the sauce. It is a confident but manageable recipe for a special occasion, and it comes together in about 60 minutes from start to finish.

    Ingredients

    For the lobster

    • 2 whole lobsters, about 500 to 600g each
    • 1 bay leaf
    • 1 small onion, roughly chopped
    • Salt, to taste

    For the Thermidor sauce

    • 40g unsalted butter
    • 1 small shallot, finely chopped
    • 1 tbsp plain flour
    • 150ml dry white wine
    • 150ml fish stock
    • 150ml double cream
    • 1 tsp Dijon mustard
    • 1 tsp English mustard
    • 1 egg yolk
    • Salt and freshly ground white pepper
    • Fresh lemon juice, to taste

    For the topping

    • 40g Gruyère cheese, finely grated
    • 20g Parmesan cheese, finely grated
    James Martin Lobster Thermidor
    James Martin Lobster Thermidor

    How to Make James Martin Lobster Thermidor

    • Prepare the oven: Preheat the grill to a medium high setting. Place a shelf near the top so the lobster can brown evenly without drying out.
    • Cook the lobsters: Bring a large pan of salted water to the boil with the bay leaf and onion. Add the lobsters and cook for 8 minutes. Remove and allow to cool slightly.
    • Prepare the meat: Split the lobsters in half lengthways. Remove the meat from the claws and tails, then cut into bite sized pieces. Set the shells aside.
    • Make the sauce: Melt the butter in a pan over medium heat. Add the shallot and cook gently for 2 minutes until soft. Stir in the flour and cook for 1 minute.
    • Add liquids: Gradually whisk in the wine and fish stock. Simmer until slightly reduced, then add the cream and cook until thick and smooth.
    • Finish the sauce: Stir in both mustards and season with salt, pepper, and a squeeze of lemon. Remove from the heat and mix in the egg yolk.
    • Assemble: Fold the lobster meat into the sauce. Spoon the mixture back into the lobster shells.
    • Top and grill: Mix the cheeses together and sprinkle over the lobster. Grill for 3 to 4 minutes until golden and bubbling.

    Tips for Perfect Lobster Thermidor

    How do I stop the sauce splitting?

    Remove the pan from the heat before adding the egg yolk and stir gently. Excess heat can cause the sauce to curdle.

    Can I prepare this in advance?

    You can prepare the lobster and sauce a few hours ahead. Assemble and grill just before serving for the best texture.

    What cheese works best?

    Gruyère gives the best balance of melt and flavour, but Emmental also works well.

    Serving Suggestions

    • Serve with buttered new potatoes
    • Pair with steamed asparagus or green beans
    • Add a crisp green salad with lemon dressing

    Storage

    Room temperature

    This dish should not be left at room temperature for more than 1 hour.

    Refrigerator

    Store covered in the fridge for up to 24 hours. Reheat gently under the grill.

    Freezing

    Freezing is not recommended as the sauce can split and the lobster may become tough.

    Nutrition

    • Calories. 520 kcal
    • Carbohydrates. 8g
    • Protein. 38g
    • Fat. 36g
    • Saturated fat. 20g
    • Sodium. 620mg

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

    FAQs

    Can I use frozen lobster meat?

    Yes, thaw it fully in the refrigerator and pat dry before using to avoid excess moisture in the sauce.

    What wine is best for Lobster Thermidor?

    A dry white wine such as Sauvignon Blanc or Chardonnay works best.

    Can I make this without alcohol?

    Yes, replace the wine with extra fish stock and a squeeze of lemon juice.

    Is Lobster Thermidor very spicy?

    No, the mustard adds warmth rather than heat, making it well balanced and creamy.

    James Martin Lobster Thermidor
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    James Martin Lobster Thermidor

    Recipe by Milli RoseCourse: MainCuisine: French, BritishDifficulty: Medium
    Servings

    4

    servings
    Prep time

    30

    minutes
    Cooking time

    40

    minutes
    Calories

    300

    kcal
    Total time

    1

    hour 

    10

    minutes

    Classic James Martin Lobster Thermidor with tender lobster in a creamy mustard and wine sauce, finished with melted Gruyère.

    Ingredients

    • 2 whole lobsters

    • 40g unsalted butter

    • 1 shallot, finely chopped

    • 150ml dry white wine

    • 150ml fish stock

    • 150ml double cream

    • Dijon and English mustard

    • Gruyère and Parmesan cheese

    Directions

    • Boil and prepare the lobsters.
    • Make the creamy Thermidor sauce.
    • Combine lobster with sauce and fill shells.
    • Top with cheese and grill until golden.

    Notes

    • Use fresh lobster for best flavour.
    • Do not overcook under the grill.
  • James Martin Lemon Meringue

    James Martin Lemon Meringue

    This James Martin lemon meringue is a classic British dessert with a crisp pastry base, smooth and sharp lemon filling, and a light cloud of toasted meringue on top. The texture is all about contrast. Buttery pastry, silky curd, and soft peaks that melt in the mouth. It is a confident but approachable bake, ideal for weekends or special lunches. Allow around 1 hour 40 minutes from start to finish, including cooling.

    Ingredients

    For the pastry base

    • 175g plain flour
    • 100g cold unsalted butter, cubed
    • 2 tbsp icing sugar
    • 1 large egg yolk
    • 2–3 tbsp cold water

    For the lemon filling

    • 4 large lemons, zest and juice
    • 150g caster sugar
    • 3 tbsp cornflour
    • 300ml water
    • 3 large egg yolks
    • 40g unsalted butter

    For the meringue topping

    • 4 large egg whites
    • 200g caster sugar
    James Martin Lemon Meringue

    How to Make James Martin Lemon Meringue

    • Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle of the oven so the tart bakes evenly.
    • Make the pastry: Rub the butter into the flour and icing sugar until it looks like breadcrumbs. Add the egg yolk and just enough water to bring it together.
    • Line the tin: Roll out the pastry, line the tin, trim the edges, and chill for 20 minutes to prevent shrinkage.
    • Bake the case: Blind bake for 15 minutes, remove the beans, then bake for 5 minutes more until lightly golden.
    • Cook the filling: Stir sugar, cornflour, lemon zest, juice, and water in a saucepan. Cook gently until thick and glossy.
    • Finish the filling: Remove from heat and beat in the egg yolks and butter. Pour into the warm pastry case.
    • Make the meringue: Whisk egg whites to stiff peaks, then add sugar gradually until smooth and glossy.
    • Assemble and bake: Spoon meringue over the filling, swirl the top, and bake for 20 minutes until lightly golden.

    Tips for Best Results

    How do I stop the meringue from shrinking?

    Always spread the meringue right to the edge of the pastry. This seals it and prevents it pulling back during baking.

    Why is my filling runny?

    Make sure the lemon mixture is fully thickened on the hob before adding the egg yolks. It should coat the back of a spoon.

    Can I make this ahead?

    The pastry and filling can be prepared earlier in the day. Add the meringue and bake close to serving for best texture.

    Serving Suggestions

    • Serve slightly warm or at room temperature
    • Pair with lightly whipped cream
    • Finish with fresh berries on the side

    Storage

    Room temperature

    Best eaten within a few hours of baking. Keep in a cool place away from direct heat.

    Refrigerator

    Store for up to 2 days, loosely covered. The meringue may soften slightly.

    Freezing

    Freezing is not recommended as the meringue texture will suffer.

    Nutrition

    • Calories: 380 kcal
    • Carbohydrates: 52g
    • Protein: 6g
    • Fat: 17g
    • Saturated fat: 9g
    • Sodium: 120mg

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

    FAQs

    Can I use shop-bought pastry?

    Yes, ready-made shortcrust pastry works well if you are short on time. Blind bake it as directed for best results.

    Why does lemon meringue weep?

    Weeping usually happens when sugar is not fully dissolved in the meringue. Add the sugar slowly and whisk until glossy.

    Can I use bottled lemon juice?

    Fresh lemons give the best flavour and balance. Bottled juice can taste flat and overly sharp.

    Should I serve lemon meringue warm or cold?

    It is best served at room temperature once the filling has set and the flavours have settled.

    James Martin Lemon Meringue
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    James Martin Lemon Meringue

    Recipe by Milli RoseCourse: DessertCuisine: BritishDifficulty: Medium
    Servings

    8

    slices
    Prep time

    35

    minutes
    Cooking time

    45

    minutes
    Total time

    100

    minutes
    Calories

    380

    kcal

    1

    hour 

    20

    minutes

    Crisp shortcrust pastry filled with smooth lemon curd and topped with soft, lightly toasted meringue. A timeless British dessert.

    Ingredients

    • 175g plain flour

    • 100g cold unsalted butter, cubed

    • 2 tbsp icing sugar

    • 1 large egg yolk

    • 2–3 tbsp cold water

    • 4 large lemons, zest and juice

    • 150g caster sugar

    • 3 tbsp cornflour

    • 300ml water

    • 3 large egg yolks

    • 40g unsalted butter

    • 4 large egg whites

    • 200g caster sugar

    • Butter, for greasing

    Directions

    • Preheat the oven to 200°C or 180°C fan. Grease a 23cm loose-bottomed tart tin.
    • Rub the butter into the flour and icing sugar until it resembles fine crumbs. Add egg yolk and water to form a dough.
    • Roll out the pastry, line the tin, and chill for 20 minutes.
    • Blind bake for 15 minutes, remove beans, then bake for a further 5 minutes until pale golden.
    • Mix cornflour, sugar, lemon zest, lemon juice, and water in a saucepan. Cook until thick.
    • Remove from heat, beat in egg yolks and butter. Pour into the pastry case.
    • Whisk egg whites until stiff, then gradually whisk in sugar to glossy peaks.
    • Spread meringue over the filling, sealing the edges.
    • Bake for 20 minutes until lightly golden. Cool before slicing.

    Notes

    • Seal the meringue to the pastry edge to prevent shrinkage.
    • Allow the filling to cool slightly before topping with meringue.
    • Best eaten the day it is made.
  • James Martin Shortcrust Pastry

    James Martin Shortcrust Pastry

    James Martin Shortcrust Pastry is a simple, reliable base for both sweet and savoury bakes. It has a crisp, buttery texture with a delicate crumb that melts in the mouth while still holding its shape beautifully. This recipe is straightforward and ideal for beginners, yet dependable enough for experienced home bakers. Preparation takes around 15 minutes, plus 30 minutes chilling time, making it a quick and versatile pastry to master.

    Ingredients

    For the Shortcrust Pastry

    • 250g plain flour
    • 125g cold unsalted butter, diced
    • 1 large egg yolk
    • 2–3 tablespoons cold water
    • Pinch of fine salt
    James Martin Shortcrust Pastry

    How to Make James Martin Shortcrust Pastry

    • Prepare the workspace: Clear a clean work surface and have a 23cm tart tin or pie dish ready. There is no need to preheat the oven at this stage unless baking immediately after chilling.
    • Mix the flour and butter: Place the plain flour and salt into a large bowl. Add the cold diced butter and rub it in lightly with your fingertips until the mixture resembles fine breadcrumbs.
    • Add the egg yolk and water: Stir in the egg yolk. Add 2 tablespoons of cold water and mix gently with a knife. Add a little more water if needed until the dough just comes together.
    • Form and chill: Bring the dough together with your hands without overworking it. Shape into a flat disc, wrap in cling film, and chill in the refrigerator for at least 30 minutes.
    • Roll out the pastry: Lightly flour the work surface. Roll the chilled pastry out to about 3mm thickness, turning it regularly to prevent sticking.
    • Line the tin: Carefully lift the pastry into your tart tin. Press gently into the edges and trim away any excess. Chill again for 15 minutes if possible to prevent shrinkage.
    • Bake the pastry: Preheat the oven to 200°C or 180°C fan. For blind baking, line the pastry with baking parchment and fill with baking beans. Bake for 15 minutes, remove the beans and parchment, then bake for a further 5 to 10 minutes until pale golden.

    Tips for Perfect Shortcrust Pastry

    Why is my pastry tough?

    Tough pastry usually means it has been overworked. Handle the dough as little as possible and stop mixing as soon as it comes together.

    How do I stop the pastry shrinking?

    Chill the pastry before and after lining the tin. This helps relax the gluten and keeps the shape neat during baking.

    Can I make it sweeter?

    For sweet tarts, add 1 to 2 tablespoons of caster sugar to the flour before rubbing in the butter.

    What if the dough is too crumbly?

    Add a teaspoon of cold water at a time and mix gently until it binds. Avoid adding too much liquid.

    Serving Suggestions

    • Fill with lemon curd for a classic tart.
    • Use as a base for quiche with cheese and vegetables.
    • Create mini jam tarts for afternoon tea.
    • Pair with chocolate ganache and fresh berries for dessert.

    Storage

    Room Temperature

    Unbaked pastry can sit at cool room temperature for up to 1 hour while preparing fillings. Baked pastry cases should be used the same day for best texture.

    Refrigerator

    Wrap raw pastry tightly in cling film and refrigerate for up to 3 days. Allow it to soften slightly before rolling.

    Freezing

    Freeze wrapped pastry for up to 3 months. Thaw overnight in the refrigerator before use. You can also freeze a lined tart tin before baking.

    Nutrition

    • Calories: 260 kcal per serving
    • Carbohydrates: 22g
    • Protein: 4g
    • Fat: 17g
    • Saturated Fat: 10g
    • Sodium: 95mg

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

    FAQs

    Can I make shortcrust pastry without egg?

    Yes, you can omit the egg yolk and use a little extra cold water instead. The texture will be slightly less rich but still crisp and workable.

    Do I need baking beans for blind baking?

    Baking beans help prevent the pastry from puffing up. If you do not have them, use dried rice or lentils as a substitute.

    Can I use margarine instead of butter?

    Butter gives the best flavour and texture. Margarine can be used, but the pastry may be softer and less crisp.

    How thick should I roll shortcrust pastry?

    Roll the pastry to about 3mm thick. This gives a sturdy base that cooks evenly without becoming too heavy.

    James Martin Shortcrust Pastry
    Print

    James Martin Shortcrust Pastry

    Recipe by Milli RoseCourse: BasicCuisine: BritishDifficulty: Easy
    Servings

    4

    servings
    Prep time

    30

    minutes
    Cooking time

    40

    minutes
    Calories

    300

    kcal
    Total time

    1

    hour 

    10

    minutes

    Buttery, crisp shortcrust pastry perfect for sweet and savoury tarts, pies and quiches.

    Ingredients

    • 250g plain flour

    • 125g cold unsalted butter, diced

    • 1 large egg yolk

    • 2–3 tbsp cold water

    • Pinch of fine salt

    Directions

    • Mix flour and salt, then rub in cold butter until breadcrumb texture forms.
    • Stir in egg yolk and enough cold water to bring the dough together.
    • Form into a disc, wrap and chill for 30 minutes.
    • Roll out to 3mm thickness and line a tart tin.
    • Blind bake at 200°C or 180°C fan for 15 minutes, remove beans and bake 5–10 minutes more until golden.

    Notes

    • Keep ingredients cold for best results.
    • Do not overwork the dough.
    • Chilling prevents shrinkage during baking.
  • James Martin Banana Muffins

    James Martin Banana Muffins

    These banana muffins are soft, moist, and full of natural banana sweetness with a light vanilla warmth. They are easy to make, perfect for beginners, and ideal for using up ripe bananas. The texture is tender with a gentle crumb, and the flavour improves as they cool. From start to finish, they are ready in about 35 minutes.

    Ingredients

    For the muffins

    • 125g unsalted butter, softened
    • 150g light brown sugar
    • 2 large eggs, at room temperature
    • 3 ripe bananas, mashed
    • 1 tsp vanilla extract
    • 225g self-raising flour
    • 1 tsp baking powder
    • 0.5 tsp ground cinnamon
    • 2 tbsp milk

    Optional topping

    • 1 tbsp demerara sugar
    • Handful of chopped walnuts or chocolate chips
    James Martin Banana Muffins

    How to Make James Martin Banana Muffins

    • Prepare the oven: Preheat the oven to 200°C or 180°C fan. Line a 12-hole muffin tin with paper cases and place it on the middle shelf so the muffins bake evenly.
    • Mix the base: In a large bowl, beat the softened butter and light brown sugar until pale and creamy. This helps give the muffins a soft texture.
    • Add eggs and banana: Beat in the eggs one at a time, then mix in the mashed bananas and vanilla extract until smooth.
    • Combine dry ingredients: Sift the self-raising flour, baking powder, and cinnamon into the bowl. Fold gently, adding the milk to create a thick but spoonable batter.
    • Fill the cases: Divide the mixture evenly between the muffin cases. Sprinkle with demerara sugar or your chosen topping if using.
    • Bake: Bake for 18 to 22 minutes until well risen, golden, and a skewer inserted into the centre comes out clean.
    • Cool: Leave the muffins in the tin for 5 minutes, then transfer to a wire rack to cool completely before serving.

    Tips for Perfect Banana Muffins

    Why are my muffins dense?

    Overmixing the batter can make muffins heavy. Fold the flour in gently and stop as soon as everything is combined.

    How ripe should the bananas be?

    Very ripe bananas with brown skins give the best flavour and moisture. Yellow bananas will work but the taste will be milder.

    Can I make them extra moist?

    Do not overbake. Remove the muffins as soon as a skewer comes out clean, as extra time in the oven dries them out.

    Serving Suggestions

    • Serve warm with butter
    • Enjoy with a cup of tea or coffee
    • Pack into lunchboxes once cooled

    Storage

    Room temperature

    Store in an airtight container for up to 2 days. Keep them out of direct sunlight.

    Refrigerator

    These muffins can be chilled for up to 4 days. Allow them to come to room temperature before eating.

    Freezing

    Freeze cooled muffins for up to 3 months. Defrost at room temperature or warm briefly in the oven.

    Nutrition

    • Calories: 285 kcal
    • Carbohydrates: 38g
    • Protein: 5g
    • Fat: 13g
    • Saturated fat: 7g
    • Sodium: 180mg

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

    FAQs

    Can I bake this as a loaf instead?

    Yes, divide the mixture between two loaf tins and increase the baking time slightly. Check for doneness with a skewer.

    What size tray bake tin works best?

    A tin around 23 x 30cm gives the ideal depth and even baking.

    Can I use wholemeal flour?

    You can replace half the flour with wholemeal, but the cake will be slightly denser.

    Is this cake suitable for children?

    Yes, it is mildly spiced and naturally sweet, making it ideal for all ages.

    James Martin Banana Muffins
    Print

    James Martin Banana Muffins

    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

    Soft and moist banana muffins made with ripe bananas and light brown sugar. An easy bake perfect for breakfast or tea time.

    Ingredients

    • 125g unsalted butter, softened

    • 150g light brown sugar

    • 2 large eggs

    • 3 ripe bananas, mashed

    • 1 tsp vanilla extract

    • 225g self-raising flour

    • 1 tsp baking powder

    • 0.5 tsp ground cinnamon

    • 2 tbsp milk

    Directions

    • Preheat oven to 200°C or 180°C fan. Line a 12-hole muffin tin with cases.
    • Cream butter and sugar until pale and fluffy.
    • Beat in eggs, then mix in bananas and vanilla.
    • Fold in flour, baking powder, cinnamon, and milk gently.
    • Divide mixture between cases and add optional topping.
    • Bake for 18 to 22 minutes until risen and golden.
    • Cool for 5 minutes, then transfer to a wire rack.

    Notes

    • Use very ripe bananas for best flavour.
    • Do not overmix the batter.
    • Muffins freeze well once fully cooled.
  • James Martin Lamb Shoulder

    James Martin Lamb Shoulder

    This James Martin lamb shoulder is a slow roasted classic that delivers tender, pull apart meat with deep, savoury flavour. The texture is soft and juicy inside with beautifully caramelised edges, making it ideal for a relaxed weekend roast. The recipe is straightforward and forgiving, suitable for confident beginners. Total time is around 3 hours including resting, with most of it hands off.

    Ingredients

    For the lamb

    • 2.2kg lamb shoulder, bone in
    • 4 garlic cloves, sliced
    • 2 tbsp olive oil
    • 2 tsp sea salt
    • 1 tsp freshly ground black pepper
    • 2 tbsp fresh rosemary, finely chopped

    For the roasting tin

    • 1 large onion, thickly sliced
    • 2 carrots, roughly chopped
    • 300ml chicken stock
    James Martin Lamb Shoulder

    How to Make James Martin Lamb Shoulder

    • Prepare the oven: Preheat the oven to 220°C or 200°C fan. Place a shelf in the middle so the lamb roasts evenly.
    • Season the lamb: Make small slits all over the lamb and insert the garlic. Rub with olive oil, salt, pepper and rosemary.
    • Assemble the tin: Scatter the onion and carrots into a deep roasting tin and place the lamb on top. Pour in the stock.
    • Start roasting: Cover tightly with foil and roast for 30 minutes to seal in moisture.
    • Slow cook: Reduce the oven to 170°C or 150°C fan and cook for 2 hours until the meat is very tender.
    • Brown and rest: Remove the foil and roast uncovered for 15 minutes. Rest the lamb for 15 minutes before serving.

    Tips for Best Results

    How do I keep lamb shoulder moist?

    Keep it tightly covered during the slow cooking stage and make sure there is liquid in the tin at all times.

    Can I cook this the day before?

    Yes, slow roast the lamb, cool it in its juices and reheat gently covered with foil.

    How do I get crispy edges?

    Uncover the lamb for the final 15 minutes and increase the heat slightly if needed.

    Serving Suggestions

    • Serve with roast potatoes and seasonal vegetables
    • Pair with mint sauce or redcurrant jelly
    • Use leftovers in wraps or shepherd style pies

    Storage

    Room temperature

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

    Refrigerator

    Store in an airtight container for up to 3 days with some of the cooking juices.

    Freezing

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

    Nutrition

    Calories: 520 kcal
    Carbohydrates: 2 g
    Protein: 45 g
    Fat: 38 g
    Saturated fat: 16 g
    Sodium: 720 mg

    Values are estimates and may vary based on ingredients used.

    FAQs

    Can I bake this as a loaf instead?

    Yes, divide the mixture between two loaf tins and increase the baking time slightly. Check for doneness with a skewer.

    What size tray bake tin works best?

    A tin around 23 x 30cm gives the ideal depth and even baking.

    Can I use wholemeal flour?

    You can replace half the flour with wholemeal, but the cake will be slightly denser.

    Is this cake suitable for children?

    Yes, it is mildly spiced and naturally sweet, making it ideal for all ages.

    James Martin Lamb Shoulder
    Print

    James Martin Lamb Shoulder

    Recipe by Milli RoseCourse: MainCuisine: BritishDifficulty: Easy
    Servings

    6

    people
    Prep time

    15

    minutes
    Cooking time

    2

    hours 

    45

    minutes
    Total time

    180

    minutes
    Calories

    520

    kcal

    3

    hours 

    Slow roasted James Martin lamb shoulder with garlic, rosemary and rich pan juices. Tender, flavourful and perfect for a traditional roast dinner.

    Ingredients

    • 2.2kg lamb shoulder, bone in

    • 4 garlic cloves, sliced

    • 2 tbsp olive oil

    • 2 tsp sea salt

    • 1 tsp black pepper

    • 2 tbsp fresh rosemary, chopped

    • 1 large onion, sliced

    • 2 carrots, roughly chopped

    • 300ml chicken stock

    • 1 tbsp plain flour, optional

    Directions

    • Preheat the oven to 220°C or 200°C fan. Place a shelf in the centre of the oven.
    • Make small slits all over the lamb and push slices of garlic into each cut.
    • Rub the lamb with olive oil, salt, pepper and rosemary, coating it evenly.
    • Place onion and carrots in a large roasting tin and sit the lamb on top.
    • Pour the stock into the tin, cover tightly with foil and roast for 30 minutes.
    • Reduce the oven to 170°C or 150°C fan and cook for 2 hours until very tender.
    • Remove the foil and return to the oven for 15 minutes to brown the skin.
    • Rest the lamb for 15 minutes before carving or pulling apart.

    Notes

    • Keep the lamb covered during slow cooking to retain moisture.
    • Resting is essential for juicy meat.
    • Pan juices can be thickened into gravy if desired.
  • James Martin Lamb Shanks

    James Martin Lamb Shanks

    James Martin lamb shanks are slow cooked until beautifully tender, with meat that pulls away from the bone and a rich, deeply flavoured gravy. This is a classic, comforting dish with a soft, melting texture and bold savoury notes from herbs, wine, and vegetables. Despite its impressive result, the recipe is straightforward and forgiving, making it suitable for confident beginners. Total time is around 2 hours 45 minutes, most of which is gentle oven cooking.

    Ingredients

    For the lamb shanks

    • 4 lamb shanks
    • 2 tbsp olive oil
    • 2 onions, peeled and chopped
    • 2 carrots, peeled and chopped
    • 2 celery sticks, chopped
    • 4 garlic cloves, peeled and crushed
    • 2 tbsp plain flour
    • 2 tbsp tomato purée
    • 250ml red wine
    • 500ml lamb stock
    • 2 sprigs fresh rosemary
    • 2 bay leaves
    • Salt, to taste
    • Freshly ground black pepper, to taste
    James Martin Lamb Shoulder
    James Martin Lamb Shoulder

    How to Make James Martin Lamb Shanks

    • Prepare the oven: Preheat the oven to 160°C or 140°C fan. Place a shelf in the middle of the oven so the lamb cooks evenly and the sauce reduces gently.
    • Brown the lamb: Season the lamb shanks generously with salt and black pepper. Heat the olive oil in a large, ovenproof casserole dish over medium heat. Brown the lamb shanks on all sides until well coloured, then remove and set aside.
    • Cook the vegetables: Add the onions, carrots, and celery to the same dish. Cook for 8 to 10 minutes, stirring occasionally, until softened and lightly golden. Add the garlic and cook for 1 minute.
    • Build the sauce: Stir in the flour and tomato purée, cooking for 1 to 2 minutes to remove the raw flour taste. Pour in the red wine and let it bubble for 2 minutes, scraping up any bits from the base of the dish.
    • Add stock and herbs: Gradually add the lamb stock, stirring until smooth. Return the lamb shanks to the dish and add the rosemary and bay leaves. The liquid should come about halfway up the shanks.
    • Slow cook: Cover the casserole with a tight fitting lid and transfer to the oven. Cook for 2 to 2½ hours, turning the shanks halfway through, until the meat is very tender.
    • Finish and serve: Remove the lid for the final 15 minutes if you want a thicker sauce. Taste and adjust seasoning before serving.

    Tips

    How do I stop lamb shanks from drying out?

    Make sure the casserole is tightly covered for most of the cooking time and that there is enough liquid in the dish.

    Can I make this without wine?

    Yes, replace the wine with extra stock and add a splash of balsamic vinegar for depth.

    Why are my lamb shanks still tough?

    Lamb shanks need time. If they are not tender, return them to the oven for another 20 to 30 minutes.

    Serving Suggestions

    • Creamy mashed potatoes
    • Buttery mashed swede or parsnip
    • Steamed green beans or broccoli
    • Crusty bread to soak up the sauce

    Storage

    Room temperature

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

    Refrigerator

    Store in an airtight container for up to 3 days. Reheat gently on the hob or in the oven.

    Freezing

    Freeze fully cooled lamb shanks with sauce for up to 3 months. Defrost overnight in the fridge before reheating.

    Nutrition

    • Calories: 520 kcal
    • Carbohydrates: 12 g
    • Protein: 42 g
    • Fat: 32 g
    • Saturated fat: 12 g
    • Sodium: 480 mg

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

    FAQs

    Can I cook lamb shanks in advance?

    Yes, this dish actually tastes better the next day. Cool completely, refrigerate, and reheat gently before serving.

    What cut of lamb works best for slow cooking?

    Lamb shanks are ideal because the connective tissue breaks down and becomes tender during long cooking.

    Can I make this in a slow cooker?

    Yes, brown everything first, then cook on low for 7 to 8 hours.

    Do lamb shanks need to be fully submerged?

    No, the liquid should come halfway up the shanks and steam gently during cooking.

    James Martin Lamb Shanks
    Print

    James Martin Lamb Shanks

    Recipe by Milli RoseCourse: MainCuisine: BritishDifficulty: Medium
    Servings

    4

    servings
    Prep time

    30

    minutes
    Cooking time

    40

    minutes
    Calories

    300

    kcal
    Total time

    1

    hour 

    10

    minutes

    Slow cooked James Martin lamb shanks with red wine, herbs, and vegetables, finished in a rich savoury gravy.

    Ingredients

    • 4 lamb shanks

    • 2 tbsp olive oil

    • 2 onions, chopped

    • 2 carrots, chopped

    • 2 celery sticks, chopped

    • 4 garlic cloves, crushed

    • 2 tbsp plain flour

    • 2 tbsp tomato purée

    • 250ml red wine

    • 500ml lamb stock

    • 2 sprigs rosemary

    • 2 bay leaves

    • Salt

    • Black pepper

    Directions

    • Preheat oven to 160°C or 140°C fan.
    • Season and brown the lamb shanks in olive oil.
    • Cook onions, carrots, celery, and garlic until softened.
    • Stir in flour and tomato purée, then add red wine.
    • Add stock, herbs, and return lamb to the dish.
    • Cover and cook in the oven for 2 to 2½ hours.
    • Uncover for final 15 minutes if needed and serve hot.

    Notes

    • Cook until the meat is very tender.
    • Rest briefly before serving.
    • Freezes well for later meals.

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