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This James Martin Lamb Tagine is a slow-cooked Moroccan-style dish with meltingly tender lamb, a rich spiced sauce, and gentle sweetness from dried fruit. The texture is soft and succulent, with deep, warming flavours that develop beautifully as it cooks. It is a medium-difficulty recipe that feels impressive but is very achievable at home. Total time is around 2 hours 30 minutes, most of which is hands-off simmering.

Ingredients

For the lamb tagine

• 1 kg lamb shoulder or leg, cut into large chunks
• 2 tbsp olive oil
• 2 large onions, finely sliced
• 3 garlic cloves, crushed
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• 1 tsp sweet paprika
• 1 tbsp tomato purée
• 500 ml lamb or chicken stock
• 200 g chopped tomatoes
• 100 g dried apricots, halved
• 2 tbsp honey
• Salt and black pepper, to taste
• Fresh coriander, to finish

To serve

• Steamed couscous or flatbreads
• Natural yogurt or harissa, optional

How to Make James Martin Lamb Tagine

• Prepare the oven: Preheat the oven to 160°C or 140°C fan. If you are using a heavy casserole with a lid, place a shelf in the middle of the oven so the tagine cooks gently and evenly.
• Brown the lamb: Heat the olive oil in a large casserole dish over medium heat. Season the lamb well, then brown it in batches until golden on all sides. Remove and set aside.
• Soften the onions: Add the sliced onions to the same dish and cook for 8 to 10 minutes until soft and lightly golden. Stir in the garlic and cook for 1 minute.
• Add the spices: Sprinkle in the cumin, coriander, cinnamon, ginger, and paprika. Stir well and cook for 30 seconds until fragrant.
• Build the sauce: Stir in the tomato purée, chopped tomatoes, stock, honey, and dried apricots. Return the lamb to the dish and mix gently.
• Slow cook: Bring everything to a gentle simmer, then cover with a lid and transfer to the oven. Cook for about 2 hours, until the lamb is very tender and the sauce is rich.
• Finish and rest: Check seasoning and adjust with salt and pepper. Scatter over fresh coriander and allow the tagine to rest for 10 minutes before serving.

Tips for the Best Lamb Tagine

Why is my lamb not tender?

Lamb needs time and gentle heat. If it feels firm, continue cooking for another 20 to 30 minutes until it softens completely.

Can I make this without a tagine pot?

Yes. A heavy lidded casserole works perfectly and gives excellent results.

How do I balance sweetness and spice?

If the sauce tastes too sweet, add a squeeze of lemon juice. If it needs warmth, a pinch of chilli flakes works well.

Can I cook this on the hob instead?

You can simmer it very gently on the hob, but keep the heat low and stir occasionally to prevent sticking.

Serving Suggestions

• Fluffy couscous with a drizzle of olive oil
• Warm flatbreads for scooping up the sauce
• A simple cucumber and yogurt salad on the side

Storage

Room temperature

Allow the tagine to cool, then refrigerate within 2 hours of cooking.

Refrigerator

Store in an airtight container for up to 3 days. Reheat gently until piping hot.

Freezing

This tagine freezes very well for up to 3 months. Defrost overnight in the fridge before reheating.

Nutrition

• Calories: 520 kcal
• Carbohydrates: 28 g
• Protein: 38 g
• Fat: 30 g
• Saturated fat: 11 g
• Sodium: 480 mg

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

FAQs

This James Martin Tartiflette is a rich, comforting French potato bake made with creamy Reblochon-style cheese, crispy bacon, and soft onions. The texture is beautifully indulgent. Soft potatoes layered with molten cheese and a savoury, creamy finish. It is a simple, rustic dish that feels special without being complicated, and it comes together in about an hour from start to finish.

Ingredients

For the potato base

• 1 kg waxy potatoes
• 1 tsp salt, for boiling

For the filling

• 200 g smoked bacon lardons
• 1 large onion, finely sliced
• 2 cloves garlic, finely chopped
• 200 ml double cream
• 100 ml crème fraîche
• Freshly ground black pepper

For the topping

• 1 Reblochon cheese, or similar soft washed-rind cheese, halved horizontally
• Butter, for greasing

How to Make James Martin Tartiflette

• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Lightly butter a medium baking dish and set it aside.
• Cook the potatoes: Peel the potatoes and cut them into thick slices. Boil in salted water for 8 to 10 minutes until just tender. Drain well and allow them to steam dry.
• Cook the filling: Fry the bacon lardons in a large pan until golden. Add the sliced onion and cook gently for 8 minutes until soft. Stir in the garlic and cook for 1 minute more.
• Add the cream: Pour in the double cream and crème fraîche. Season with black pepper and simmer gently for 2 to 3 minutes until slightly thickened.
• Assemble the dish: Arrange half of the potatoes in the baking dish. Spoon over half of the bacon and cream mixture. Repeat with the remaining potatoes and filling.
• Add the cheese: Place the Reblochon halves on top, cut side facing down so it melts evenly into the dish.
• Bake: Bake for 25 to 30 minutes until bubbling and deeply golden on top.
• Rest and serve: Allow the tartiflette to rest for 5 minutes before serving so it holds together neatly.

Tips

How do I stop the tartiflette from being watery?

Make sure the potatoes are well drained and allow the cream mixture to simmer briefly before assembling. This helps concentrate the flavour and texture.

What cheese can I use if I cannot find Reblochon?

Camembert or Brie work well as substitutes. Choose a ripe cheese for the best melt and flavour.

Can I prepare this in advance?

You can assemble the dish up to a day ahead, cover it well, and refrigerate. Bake just before serving for the best texture.

Serving Suggestions

• Serve with a crisp green salad and sharp vinaigrette
• Add crusty bread to soak up the creamy sauce
• Pair with lightly dressed green beans or steamed broccoli

Storage

Room temperature

Allow the tartiflette to cool slightly, then serve within 2 hours.

Refrigerator

Store leftovers in an airtight container for up to 3 days. Reheat gently in the oven until hot throughout.

Freezing

Freezing is not recommended as the cream and cheese can separate when thawed.

Nutrition

• Calories: 520 kcal
• Carbohydrates: 32 g
• Protein: 18 g
• Fat: 36 g
• Saturated fat: 21 g
• Sodium: 780 mg

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

FAQs

These James Martin plaice goujons are crisp on the outside and beautifully flaky inside, with a clean, delicate fish flavour that feels light yet satisfying. They are quick to prepare, simple to cook, and ideal for a relaxed lunch or an easy supper. The coating turns golden and crunchy, while the plaice stays tender and moist. From start to finish, this recipe takes around 30 minutes and is suitable for confident beginners.

Ingredients

For the plaice goujons

• 500g plaice fillets, skinless
• 50g plain flour
• 2 large eggs
• 100g fresh breadcrumbs
• 1 tsp sea salt
• ½ tsp black pepper
• Zest of 1 lemon
• Vegetable oil, for frying

To serve

• Lemon wedges
• Tartar sauce or mayonnaise

How to Make James Martin Plaice Goujons

• Prepare the fish: Cut the plaice fillets into even strips and pat them dry. This helps the coating stick properly and keeps the goujons crisp.
• Set up the coating: Place the flour in one shallow bowl. Beat the eggs in another. Mix the breadcrumbs with lemon zest, salt, and pepper in a third bowl.
• Coat the goujons: Dust each strip lightly in flour, dip into the egg, then coat fully in breadcrumbs. Press gently so the crumbs adhere.
• Heat the oil: Heat a shallow layer of oil in a wide frying pan over medium heat until shimmering but not smoking.
• Cook until golden: Fry the goujons in batches for 2 to 3 minutes on each side until crisp, golden, and cooked through.
• Drain and serve: Lift out onto kitchen paper and serve immediately with lemon wedges.

Tips

How do I keep the goujons crisp?

Make sure the oil is hot before frying and avoid overcrowding the pan. Cook in batches for the best texture.

Can I bake these instead of frying?

Yes. Bake at 200°C or 180°C fan for about 15 minutes, turning once, until golden and cooked through.

What breadcrumbs work best?

Fresh breadcrumbs give a lighter, crisper finish, but panko breadcrumbs also work well.

Serving Suggestions

• Serve with chunky chips and peas
• Pair with a fresh green salad
• Add to soft wraps with lettuce and sauce
• Serve with homemade tartar sauce

Storage

Room temperature

These goujons are best eaten straight away and should not be left out for more than 1 hour.

Refrigerator

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

Freezing

Freeze uncooked, breadcrumbed goujons for up to 1 month. Cook from frozen, adding a few extra minutes.

Nutrition

• Calories: 320 kcal
• Carbohydrates: 28g
• Protein: 26g
• Fat: 12g
• Saturated Fat: 2g
• Sodium: 520mg

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

FAQs

This James Martin ragu bolognese is a rich, slow-cooked meat sauce with deep savoury flavour and a silky texture that clings beautifully to pasta. It is comforting, hearty, and gently aromatic rather than heavy. The recipe is straightforward and suitable for confident beginners who enjoy relaxed cooking. From start to finish, allow around 1 hour and 30 minutes, most of which is gentle simmering.

Ingredients

For the ragu sauce

• 2 tbsp olive oil
• 1 large onion, finely chopped
• 2 celery sticks, finely diced
• 1 large carrot, finely diced
• 2 garlic cloves, crushed
• 500g beef mince
• 150g pancetta or smoked bacon lardons, finely chopped
• 2 tbsp tomato purée
• 150ml red wine
• 400g tin chopped tomatoes
• 200ml beef stock
• 1 bay leaf
• 1 tsp dried oregano
• Salt and black pepper, to taste

To serve

• 400g dried tagliatelle or spaghetti
• Freshly grated Parmesan cheese
• Fresh basil leaves, optional

How to Make James Martin Ragu Bolognese

• Prepare the base: Heat the olive oil in a large, heavy-based saucepan over medium heat. Add the onion, carrot, and celery, then cook gently for 8 to 10 minutes until soft and translucent but not coloured.
• Add garlic and pancetta: Stir in the garlic and pancetta. Cook for 2 to 3 minutes until the pancetta releases its fat and becomes lightly golden.
• Brown the mince: Add the beef mince to the pan. Increase the heat slightly and cook, breaking it up with a wooden spoon, until evenly browned.
• Build flavour: Stir in the tomato purée and cook for 1 minute. Pour in the red wine and allow it to bubble until reduced by about half.
• Simmer slowly: Add the chopped tomatoes, beef stock, bay leaf, and oregano. Season well with salt and pepper. Reduce the heat to low, cover loosely, and simmer for 60 minutes, stirring occasionally.
• Cook the pasta: Cook the pasta in well-salted boiling water according to the packet instructions. Drain, reserving a small cup of the cooking water.
• Finish and serve: Remove the bay leaf from the sauce. Toss the pasta with the ragu, adding a splash of pasta water if needed. Serve hot with Parmesan and basil.

Tips

How do I get a deeper flavour?

Allow the sauce to simmer gently without rushing. The longer cooking time helps the meat soften and the flavours fully develop.

Why is my sauce watery?

Keep the lid slightly ajar while simmering so excess moisture can evaporate naturally.

Can I make this ahead of time?

Yes, this ragu tastes even better the next day once the flavours have settled.

Serving Suggestions

• Serve with tagliatelle for a classic pairing
• Add a crisp green salad on the side
• Enjoy with warm garlic bread

Storage

Room temperature

Do not leave the ragu at room temperature for more than 2 hours.

Refrigerator

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

Freezing

Freeze in portions for up to 3 months. Defrost overnight in the fridge before reheating.

Nutrition

• Calories: 520 kcal
• Carbohydrates: 48 g
• Protein: 32 g
• Fat: 22 g
• Saturated Fat: 8 g
• Sodium: 640 mg

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

FAQs

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This James Martin grilled pork chops recipe is all about bold flavour, juicy texture, and confident simplicity. The pork is tender and well seasoned, with a lightly charred exterior and a moist, succulent centre. It is an easy, fuss free dish that suits both weeknight dinners and relaxed weekend cooking. Total time is around 30 minutes from start to finish.

Ingredients

For the pork chops

• 4 pork chops, about 2.5cm thick
• 2 tbsp olive oil
• 2 cloves garlic, finely chopped
• 1 tsp fresh thyme leaves
• 1 tsp fresh rosemary, finely chopped
• Sea salt, to taste
• Freshly ground black pepper, to taste

To finish

• Knob of butter
• Fresh lemon wedges, to serve

How to Make James Martin Grilled Pork Chops

• Prepare the grill: Preheat a grill or griddle pan until very hot. Lightly oil the grates so the pork does not stick and heats evenly.
• Season the pork: Pat the pork chops dry with kitchen paper. Rub with olive oil, garlic, thyme, rosemary, salt, and black pepper on both sides.
• Grill the chops: Place the pork chops on the hot grill. Cook for 4 to 5 minutes on each side until nicely charred and just cooked through.
• Rest the meat: Remove the pork from the grill and add a small knob of butter on top. Rest for 5 minutes so the juices settle.
• Serve: Finish with a squeeze of fresh lemon juice and serve immediately while hot and juicy.

Tips

How do I stop pork chops from drying out?

Use thick cut pork chops and avoid overcooking. Resting the meat after grilling is essential for keeping it juicy.

Can I use boneless pork chops?

Yes, but reduce the cooking time slightly as boneless chops cook faster and can dry out more easily.

Should pork chops be pink inside?

A slight blush of pink is fine as long as the juices run clear and the meat is hot throughout.

Serving Suggestions

• Creamy mashed potatoes or buttery new potatoes
• Grilled vegetables such as courgettes or peppers
• A crisp green salad with a sharp vinaigrette

Storage

Room temperature

Pork chops should not be kept at room temperature for more than 2 hours after cooking.

Refrigerator

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

Freezing

Cooked pork chops can be frozen for up to 2 months. Defrost overnight in the fridge before reheating.

Nutrition

• Calories: 380 kcal
• Carbohydrates: 2 g
• Protein: 36 g
• Fat: 24 g
• Saturated fat: 7 g
• Sodium: 420 mg

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

FAQs

This James Martin pan fried pork chops recipe is a simple, comforting main that delivers juicy meat with a golden, flavour-packed crust. The pork stays tender inside while the butter and herbs create a rich, savoury finish. It is an easy recipe that suits confident beginners and experienced home cooks alike. From start to finish, it is ready in about 25 minutes, making it perfect for a relaxed but impressive meal.

Ingredients

For the Pork Chops

• 4 pork loin chops, about 2.5 cm thick
• 2 tbsp olive oil
• 30 g unsalted butter
• 2 garlic cloves, lightly crushed
• 2 fresh thyme sprigs
• Salt, to taste
• Freshly ground black pepper, to taste

To Finish

• 1 tbsp fresh lemon juice, optional
• Extra thyme leaves, to serve

How to Make James Martin Pan Fried Pork Chops

• Prepare the pork: Remove the pork chops from the fridge 20 minutes before cooking so they come to room temperature. Pat them dry with kitchen paper, then season generously on both sides with salt and black pepper.
• Heat the pan: Place a large, heavy-based frying pan over medium-high heat. Add the olive oil and allow it to heat until shimmering but not smoking.
• Cook the pork chops: Lay the pork chops into the hot pan in a single layer. Cook for 3 to 4 minutes on the first side until well coloured, then turn and cook for another 3 minutes.
• Add butter and aromatics: Reduce the heat slightly and add the butter, garlic cloves, and thyme sprigs. As the butter melts, spoon it over the pork chops repeatedly to baste them and build flavour.
• Check for doneness: Cook until the pork reaches an internal temperature of 63°C. The meat should feel firm but still springy to the touch.
• Rest and finish: Transfer the pork chops to a warm plate and rest for 5 minutes. Spoon over any pan juices, add a squeeze of lemon juice if using, and scatter with fresh thyme before serving.

Tips

How do I keep pork chops juicy?

Use thick-cut pork chops and avoid overcooking. Letting the meat rest after cooking helps the juices redistribute.

Should I use bone-in or boneless chops?

Bone-in chops tend to stay juicier and have more flavour, but boneless chops also work well if they are thick enough.

Why is my pork tough?

Pork becomes tough when overcooked or cooked on too high a heat for too long. Keep the heat steady and use a thermometer if possible.

Can I add extra flavours?

Yes, rosemary, sage, or a crushed clove of garlic works beautifully. You can also finish with a splash of white wine in the pan.

Serving Suggestions

• Creamy mashed potatoes or buttery new potatoes
• Steamed green beans or tenderstem broccoli
• A simple apple and fennel salad

Storage

Room Temperature

Pork chops should not be kept at room temperature for more than 2 hours after cooking.

Refrigerator

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently to avoid drying out.

Freezing

Cooked pork chops can be frozen for up to 2 months. Cool completely, wrap well, and thaw overnight in the fridge before reheating.

Nutrition

• Calories: 360 kcal
• Carbohydrates: 1 g
• Protein: 32 g
• Fat: 25 g
• Saturated Fat: 9 g
• Sodium: 420 mg

Nutrition values are estimates and can vary based on ingredients used.

FAQs

These pork cracklings are crisp, golden, and deeply savoury with that unmistakable crunch that makes them so addictive. The skin puffs and blisters as it roasts, giving you light, airy cracklings with a rich pork flavour. This is a simple recipe with very little hands-on work, but it does need patience while the oven does its job. Total time is around 1 hour 30 minutes, including preparation and cooling.

Ingredients

For the pork cracklings

• 500 g pork rind, skin only, with most fat removed
• 1 tsp fine sea salt
• 1 tsp white vinegar
• Freshly ground black pepper, optional

• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle of the oven so the cracklings cook evenly and crisp without burning.
• Prepare the pork skin: Pat the pork rind completely dry using kitchen paper. Cut it into small bite-sized pieces using a sharp knife or kitchen scissors.
• Season the skin: Place the pork pieces into a bowl. Sprinkle over the salt and vinegar, then toss well to coat every piece evenly.
• Start the baking: Arrange the pork skin pieces in a single layer on a wire rack set over a baking tray. This allows the fat to drip away as they cook.
• Bake until crisp: Bake for 45 to 60 minutes, turning once halfway through. The cracklings are ready when puffed, golden, and very crisp.
• Cool and finish: Remove from the oven and leave to cool for 10 minutes. Sprinkle with black pepper if using, then serve.

Tips for Perfect Pork Cracklings

Why are my cracklings not puffing?

The skin must be completely dry before baking. Any moisture will prevent it from blistering and puffing properly.

How do I stop them from burning?

Use a wire rack over a tray so the fat drips away. Check them regularly during the last 15 minutes of cooking.

Should I remove all the fat?

Most of the fat should be trimmed away, but a very thin layer helps the cracklings crisp and develop flavour.

Serving Suggestions

• Serve as a crunchy snack with cold beer or cider
• Add to soups or salads for extra texture
• Serve alongside roast pork or slow-cooked meats

Storage

Room temperature

Store cooled cracklings in an airtight container for up to 2 days. Keep them dry to maintain crispness.

Refrigerator

Refrigeration is not recommended as moisture will soften the cracklings.

Freezing

Pork cracklings do not freeze well and are best enjoyed fresh.

Nutrition

• Calories: 210 kcal
• Carbohydrates: 0 g
• Protein: 18 g
• Fat: 16 g
• Saturated fat: 6 g
• Sodium: 420 mg

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

FAQs