James Martin Recipes

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James Martin Beef Cannelloni
This James Martin beef cannelloni is a rich, comforting Italian style bake with slow cooked beef, silky pasta, and a deeply savoury tomato sauce. The filling is tender and full of flavour, balanced by creamy béchamel and a golden cheese topping. It is a medium difficulty recipe that feels special but is very achievable at home. From start to finish, allow around 1 hour 30 minutes.

Ingredients

For the beef filling
- 2 tbsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 500g minced beef
- 2 tbsp tomato purée
- 400g tin chopped tomatoes
- 150ml beef stock
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and black pepper, to taste
For the béchamel sauce
- 50g unsalted butter
- 50g plain flour
- 600ml whole milk
- Pinch of nutmeg
- Salt and white pepper, to taste
To assemble
- 12 dried cannelloni tubes
- 75g grated mozzarella
- 40g grated Parmesan
- Butter, for greasing
How to Make James Martin Beef Cannelloni
- Prepare the oven: Preheat the oven to 200°C or 180°C fan. Grease a medium ovenproof baking dish with butter and set aside.
- Cook the beef filling: Heat the olive oil in a large frying pan over medium heat. Add the onion and cook for 5 minutes until soft. Stir in the garlic and cook for 30 seconds.
- Brown the meat: Add the minced beef and cook until well browned, breaking it up with a spoon so it cooks evenly.
- Build the sauce: Stir in the tomato purée, chopped tomatoes, beef stock, oregano, and basil. Season with salt and pepper. Simmer gently for 20 minutes until thick and rich. Leave to cool slightly.
- Make the béchamel: Melt the butter in a saucepan over low heat. Stir in the flour and cook for 1 minute. Gradually whisk in the milk until smooth. Cook until thickened, then season with nutmeg, salt, and white pepper.
- Fill the cannelloni: Spoon the beef mixture into a piping bag or freezer bag with the corner snipped off. Carefully fill each cannelloni tube.
- Assemble the dish: Spread a thin layer of béchamel over the base of the dish. Arrange the filled cannelloni in a single layer, then pour over the remaining béchamel.
- Add the topping: Sprinkle over the mozzarella and Parmesan, making sure the pasta is fully covered to prevent drying.
- Bake: Bake for 35 to 40 minutes until bubbling and golden on top. Rest for 5 minutes before serving.
Tips

How do I stop cannelloni drying out?

Make sure the pasta is fully covered with sauce before baking. Exposed pasta will dry and stay hard.

Can I make this ahead of time?

Yes, assemble the dish, cover tightly, and refrigerate for up to 24 hours before baking.

What mince works best?

Beef with a little fat gives the best flavour. Very lean mince can turn dry once baked.

Serving Suggestions
- Garlic bread or focaccia
- Simple green salad with lemon dressing
- Roasted vegetables such as courgette or peppers
Storage

Room temperature

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

Refrigerator

Store covered in the fridge for up to 3 days. Reheat thoroughly before serving.

Freezing

Freeze fully assembled or cooked cannelloni for up to 3 months. Defrost overnight in the fridge before reheating.

Nutrition
- Calories: 520 kcal
- Carbohydrates: 38g
- Protein: 34g
- Fat: 28g
- Saturated Fat: 14g
- Sodium: 780mg
Nutrition values are estimates and may vary depending on ingredients used.

FAQs

Can I use fresh pasta instead of dried cannelloni?

Yes, fresh pasta sheets can be rolled around the filling and placed seam side down in the dish.

Can I substitute beef with another meat?

Minced pork or a beef and pork mix works well and gives a slightly richer flavour.

Do I need to pre cook the cannelloni tubes?

No, dried cannelloni cooks in the oven as long as it is fully covered with sauce.

Can I add vegetables to the filling?

Yes, finely chopped mushrooms or spinach can be added to the beef mixture.
Print

James Martin Beef Cannelloni
Recipe by Milli RoseCourse: MainCuisine: ItalianDifficulty: Medium
Servings
4
servings
Prep time
30
minutes
Cooking time
40
minutes
Calories
300
kcal
Total time
1
hour
10
minutes
Rich beef cannelloni baked with tomato sauce, creamy béchamel, and a golden cheese topping.
Ingredients
500g minced beef
12 dried cannelloni tubes
1 onion, finely chopped
2 garlic cloves, crushed
400g chopped tomatoes
600ml whole milk
50g butter
50g plain flour
75g mozzarella, grated
40g Parmesan, grated
Directions
Preheat the oven and grease a baking dish.
Cook onion, garlic, and beef until browned.
Add tomatoes and simmer until thick.
Prepare the béchamel sauce until smooth.
Fill cannelloni tubes with beef mixture.
Assemble with béchamel and cheese, then bake until golden.
Notes

Ensure pasta is fully covered with sauce.
Rest before serving for best texture.
February 7, 2026
James Martin White Bread
This James Martin white bread is a classic everyday loaf with a soft, airy crumb and a lightly golden crust. It has a clean, comforting flavour that works just as well for sandwiches as it does with butter straight from the oven. The recipe is beginner-friendly, requires simple ingredients, and delivers reliable results every time. Total time is around 2 hours including proving.

Ingredients

For the bread dough
- 500g strong white bread flour
- 10g fine sea salt
- 7g fast-action dried yeast
- 30g unsalted butter, softened
- 320ml warm water
- A little oil, for greasing
How to Make James Martin White Bread
- Prepare the oven: Preheat the oven to 220°C or 200°C fan. Place a sturdy baking tray or loaf tin on the middle shelf so the bread bakes evenly.
- Mix the dry ingredients: Tip the flour into a large bowl. Add the salt to one side and the yeast to the other, then mix gently with your fingers.
- Add butter and water: Rub the butter into the flour until it resembles fine crumbs. Gradually pour in the warm water, mixing to form a soft dough.
- Knead the dough: Turn the dough out onto a lightly floured surface and knead for about 10 minutes until smooth, elastic, and springy.
- First prove: Place the dough in a lightly oiled bowl, cover, and leave in a warm place for about 1 hour, or until doubled in size.
- Shape the loaf: Knock back the dough, shape into a loaf, and place into a greased loaf tin or onto a lined baking tray.
- Second prove: Cover loosely and leave to rise for 30 to 40 minutes until well risen and puffy.
- Bake: Bake for 25 to 30 minutes until golden and the loaf sounds hollow when tapped underneath.
- Cool: Remove from the tin and cool completely on a wire rack before slicing.
Tips

Why did my bread not rise properly?

This is usually caused by old yeast or water that is too hot. Always check the yeast is in date and keep the water just warm, not hot.

How do I get a softer crust?

Brush the loaf lightly with melted butter as soon as it comes out of the oven, then cover with a clean tea towel while cooling.

Can I make this bread by hand without a mixer?

Yes, this dough is designed for hand kneading and develops its structure beautifully with steady, firm kneading.

Serving Suggestions
- Thick slices with butter and sea salt
- Toasted with jam or honey
- Sandwiches with cheese or cold cuts
- Cut into cubes for homemade croutons
Storage

Room temperature

Store the bread in a bread bin or wrapped in foil for up to 2 days.

Refrigerator

Refrigeration is not recommended as it dries the bread out more quickly.

Freezing

Slice the loaf, wrap well, and freeze for up to 3 months. Toast directly from frozen for best results.

Nutrition
- Calories: 165 kcal per slice
- Carbohydrates: 31g
- Protein: 6g
- Fat: 2g
- Saturated fat: 1g
- Sodium: 240mg
Nutrition values are estimates and may vary based on ingredients used.

FAQs

Can I bake this as a loaf instead?

Yes, this recipe is designed for a standard loaf tin, but it can also be shaped free-form and baked on a tray.

What size loaf tin works best?

A standard 900g loaf tin gives the best shape and even baking.

Can I use wholemeal flour?

You can replace up to half the flour with wholemeal, though the loaf will be slightly denser.

Is this bread suitable for sandwiches?

Yes, the soft crumb and mild flavour make it ideal for everyday sandwiches.
Print

James Martin White Bread
Recipe by Milli RoseCourse: BreadCuisine: BritishDifficulty: Easy
Servings
4
servings
Prep time
30
minutes
Cooking time
40
minutes
Calories
300
kcal
Total time
1
hour
10
minutes
Soft, classic white bread inspired by James Martin, with a light crumb and golden crust. Perfect for sandwiches, toast, and everyday baking.
Ingredients
500g strong white bread flour
10g fine sea salt
7g fast-action dried yeast
30g unsalted butter, softened
320ml warm water
Oil, for greasing
Directions
Preheat the oven to 220°C (200°C fan) and prepare a loaf tin or baking tray.
Mix flour, salt, and yeast in a large bowl.
Rub in the butter, then add warm water to form a dough.
Knead for 10 minutes until smooth and elastic.
Prove until doubled in size.
Shape, prove again, then bake for 25 to 30 minutes.
Cool completely on a wire rack before slicing.
Notes

Use fresh yeast for best rise.
Allow the bread to cool fully before slicing.
Freeze sliced bread for easy use.
February 6, 2026
James Martin Rice Pudding
This James Martin rice pudding is a classic British dessert that feels both nostalgic and comforting. It has a rich, creamy texture with softly cooked rice and a gently caramelised top, finished with warm notes of vanilla and nutmeg. The recipe is straightforward and forgiving, making it ideal for beginners and confident home bakers alike. From start to finish, it takes around 1 hour 30 minutes, most of which is hands off baking time.

Ingredients

For the rice pudding
- 100g pudding rice
- 50g caster sugar
- 1 litre full fat milk
- 50ml double cream
- 1 tsp vanilla extract
- 25g unsalted butter, cut into small pieces
- Freshly grated nutmeg, for sprinkling
How to Make James Martin Rice Pudding
- Prepare the oven: Preheat the oven to 160°C or 140°C fan. Place a shelf in the middle of the oven so the pudding cooks gently and evenly.
- Mix the ingredients: Add the pudding rice and caster sugar to a lightly buttered ovenproof dish. Pour over the milk and cream, then stir in the vanilla extract.
- Add butter and nutmeg: Scatter the butter pieces over the surface and finish with a light grating of nutmeg on top.
- Bake gently: Place the dish in the oven and bake for 1 hour 20 minutes. Stir once after the first 30 minutes to prevent the rice settling at the bottom.
- Rest before serving: Remove from the oven when the rice is tender and the top is lightly golden. Allow the pudding to stand for 5 minutes before serving so it thickens slightly.
Tips

How do I stop rice pudding from drying out?

Make sure the dish is not too shallow and avoid high oven temperatures. A low, slow bake keeps the pudding creamy.

Can I make this extra creamy?

Replace 100ml of the milk with extra double cream for a richer finish.

Why should I stir during baking?

One gentle stir early on prevents the rice from sticking and helps it cook evenly.

Serving Suggestions
- Serve warm with a spoonful of raspberry jam
- Add stewed apples or pears on the side
- Finish with a drizzle of golden syrup
Storage

Room temperature

Rice pudding should not be kept at room temperature for more than 2 hours.

Refrigerator

Store covered in the fridge for up to 3 days. Reheat gently with a splash of milk.

Freezing

Freezing is not recommended as the texture can become grainy once thawed.

Nutrition
- Calories: 320 kcal
- Carbohydrates: 38g
- Protein: 9g
- Fat: 14g
- Saturated fat: 9g
- Sodium: 120mg
Nutrition values are estimates and may vary depending on ingredients used.

FAQs

Can I make this rice pudding on the hob instead?

Yes, you can cook it gently on the hob, stirring often. The oven method gives a better skin and deeper flavour.

What type of rice works best?

Pudding rice is ideal as it releases starch slowly and creates a creamy texture.

Can I use semi-skimmed milk?

You can, but the pudding will be less rich and creamy.

Is this recipe suitable for children?

Yes, it is gently sweetened and perfect for all ages.
Print

James Martin Rice 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
Creamy baked rice pudding inspired by James Martin, slow cooked in the oven with vanilla and nutmeg for a classic British dessert.
Ingredients
100g pudding rice
50g caster sugar
1 litre full fat milk
50ml double cream
1 tsp vanilla extract
25g unsalted butter
Freshly grated nutmeg
Directions
Preheat the oven to 160°C (140°C fan) and butter an ovenproof dish.
Add the pudding rice and sugar to the dish, then pour over the milk and cream.
Stir in the vanilla extract and scatter butter over the top.
Sprinkle with nutmeg and bake for 1 hour 20 minutes, stirring once during cooking.
Rest for 5 minutes before serving warm.
Notes

Stir once during baking for even texture.
Use full fat milk for best results.
Serve warm for maximum creaminess.
February 6, 2026
James Martin Crab Cakes
These James Martin crab cakes are crisp on the outside, soft and delicately flavoured inside, and packed with sweet crab meat. They are light, fresh, and beautifully balanced, making them perfect for a starter or a relaxed main course. This is an easy recipe with simple steps and no complicated techniques. From start to finish, they are ready in about 40 minutes.

Ingredients

For the crab cake mixture
- 300g fresh white crab meat, well drained
- 2 spring onions, finely sliced
- 1 small red chilli, finely chopped
- 1 tbsp fresh parsley, finely chopped
- 1 tbsp fresh chives, finely chopped
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- Zest of 1 lemon
- 1 medium egg, lightly beaten
- 50g fresh white breadcrumbs
- Salt and black pepper, to taste
For coating and frying
- 50g plain flour
- 1 egg, beaten
- 75g panko breadcrumbs
- 3 tbsp olive oil or vegetable oil
- 20g unsalted butter
To serve
- Lemon wedges
- Mixed salad leaves
- Tartare sauce or garlic mayonnaise
How to Make James Martin Crab Cakes
- Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle of the oven so the crab cakes finish cooking evenly after frying.
- Mix the crab filling: Place the crab meat into a large bowl and gently break it up. Add the spring onions, chilli, parsley, chives, Dijon mustard, Worcestershire sauce, lemon zest, beaten egg, and breadcrumbs. Season lightly with salt and pepper, then mix gently so the crab stays chunky.
- Shape the crab cakes: Divide the mixture into four equal portions. Shape each one into a neat round patty about 2cm thick. Place them on a tray and chill for 10 minutes to help them firm up.
- Coat the crab cakes: Dust each crab cake lightly in flour, dip into the beaten egg, then coat evenly with panko breadcrumbs. Press gently so the coating sticks.
- Fry until golden: Heat the oil and butter in a large frying pan over medium heat. Fry the crab cakes for 2 to 3 minutes on each side until golden and crisp.
- Finish in the oven: Transfer the crab cakes to a baking tray and bake for 8 to 10 minutes until heated through.
- Rest and serve: Remove from the oven and allow them to rest for 2 minutes before serving with lemon wedges and your chosen sauce.
Tips

How do I stop crab cakes from falling apart?

Make sure the crab meat is well drained and chill the shaped cakes before coating and frying. This helps them hold their shape.

Can I use tinned crab meat?

Yes, but drain it very well and gently squeeze out excess moisture. Fresh crab gives the best flavour and texture.

How do I get a really crisp coating?

Use panko breadcrumbs and avoid overcrowding the pan. Fry over medium heat so they colour evenly.

Serving Suggestions
- Serve with a crisp green salad and lemon dressing
- Pair with homemade tartare sauce or chilli mayo
- Add buttered new potatoes for a light main meal
Storage

Room temperature

Crab cakes should not be kept at room temperature for more than 1 hour.

Refrigerator

Store cooked crab cakes in an airtight container for up to 2 days. Reheat gently in the oven.

Freezing

Uncooked, coated crab cakes can be frozen for up to 1 month. Freeze on a tray first, then store in a container. Cook from frozen, adding a few extra minutes.

Nutrition
- Calories: 320 kcal
- Carbohydrates: 22g
- Protein: 24g
- Fat: 15g
- Saturated Fat: 4g
- Sodium: 480mg
Nutrition values are estimates and may vary based on ingredients used.

FAQs

Can I prepare crab cakes in advance?

Yes, you can shape and coat the crab cakes up to 24 hours ahead and keep them covered in the fridge until ready to cook.

What type of crab meat works best?

Fresh white crab meat gives the best flavour and texture, but good quality tinned crab can also be used if well drained.

Can I bake crab cakes instead of frying?

Yes, brush them lightly with oil and bake at 200°C for about 15 minutes, turning once, until golden.

Are crab cakes suitable for children?

Yes, simply reduce or remove the chilli for a milder flavour.
Print

James Martin Crab Cakes
Recipe by Milli RoseCourse: Starter, MainCuisine: BritishDifficulty: Easy
Servings
4
servings
Prep time
30
minutes
Cooking time
40
minutes
Calories
300
kcal
Total time
1
hour
10
minutes
Crisp on the outside and soft inside, these James Martin crab cakes are full of fresh crab flavour and finished with a golden crumb.
Ingredients
300g fresh white crab meat
2 spring onions, finely sliced
1 small red chilli, finely chopped
1 tbsp fresh parsley, chopped
1 tbsp fresh chives, chopped
1 tsp Dijon mustard
1 tsp Worcestershire sauce
Zest of 1 lemon
1 egg, beaten
50g fresh breadcrumbs
Plain flour, for coating
Panko breadcrumbs, for coating
Olive oil, for frying
Butter, for frying
Directions
Preheat the oven to 200°C or 180°C fan.
Mix crab meat with herbs, seasoning, egg, and breadcrumbs.
Shape into four crab cakes and chill briefly.
Coat in flour, egg, and breadcrumbs.
Fry until golden on both sides.
Finish in the oven until heated through.
Notes

Drain crab meat thoroughly.
Chilling helps cakes hold together.
Serve immediately for best texture.
February 5, 2026
James Martin Mayonnaise
This homemade James Martin mayonnaise is rich, silky, and beautifully balanced, with a clean lemony finish and a smooth texture that coats the palate. It is a classic French-style mayonnaise made from scratch, yet it is surprisingly straightforward and quick to prepare. The difficulty level is easy, making it suitable for confident beginners and seasoned home cooks alike. From start to finish, it takes around 10 minutes.

Ingredients

For the mayonnaise
- 2 large free-range egg yolks, at room temperature
- 1 tsp Dijon mustard
- 1 tbsp white wine vinegar or fresh lemon juice
- 250ml sunflower oil or light olive oil
- Salt, to taste
- Freshly ground white or black pepper, to taste
How to Make James Martin Mayonnaise
- Prepare your bowl: Place a medium mixing bowl on a damp cloth to stop it from moving. Add the egg yolks, Dijon mustard, and vinegar or lemon juice.
- Whisk the base: Whisk the mixture until it looks pale and slightly thickened. This creates the foundation for a stable mayonnaise.
- Add the oil slowly: Begin adding the oil a few drops at a time while whisking continuously. Once the mixture starts to thicken, you can add the oil in a slow, steady stream.
- Build the emulsion: Keep whisking until all the oil is incorporated and the mayonnaise is thick, glossy, and holds its shape.
- Season and adjust: Season with salt and pepper, then taste. Add a little more lemon juice or vinegar if you prefer a sharper finish.
Tips for Perfect Mayonnaise

Why did my mayonnaise split?

Mayonnaise usually splits if the oil is added too quickly. Start again with a fresh yolk in a clean bowl, then slowly whisk the split mixture into it.

Should the ingredients be at room temperature?

Yes, room temperature ingredients emulsify more easily and give a smoother, more stable mayonnaise.

Can I make it thicker?

If your mayonnaise is too loose, whisk in a little more oil very slowly until it thickens to your liking.

Serving Suggestions
- Serve with chips or fries
- Use as a base for coleslaw or potato salad
- Spread onto sandwiches and burgers
- Pair with grilled fish or roasted vegetables
Storage

Room temperature

This mayonnaise should not be kept at room temperature due to the raw egg yolks.

Refrigerator

Store in a sealed container in the fridge for up to 3 days. Always use a clean spoon to avoid contamination.

Freezing

Freezing is not recommended, as mayonnaise will separate once thawed.

Nutrition
- Calories: 180 kcal
- Carbohydrates: 1 g
- Protein: 1 g
- Fat: 20 g
- Saturated fat: 3 g
- Sodium: 90 mg
Nutrition values are estimates and may vary depending on ingredients used.

FAQs

Can I make this mayonnaise by hand?

Yes, this recipe works very well with a hand whisk. It just requires steady whisking and patience when adding the oil.

Can I use olive oil instead of sunflower oil?

You can, but choose a light olive oil. Strong extra virgin olive oil can make the mayonnaise taste bitter.

Is it safe to eat raw egg yolks?

Use the freshest free-range eggs possible and store the mayonnaise in the fridge. If concerned, use pasteurised egg yolks.

Can I flavour this mayonnaise?

Yes, you can add garlic, herbs, or a little chilli once the mayonnaise is fully emulsified.
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James Martin Mayonnaise
Recipe by Milli RoseCourse: CondimentCuisine: FrenchDifficulty: Easy
Servings
4
servings
Prep time
30
minutes
Calories
300
kcal
Total time
1
hour
10
minutes
A classic homemade James Martin mayonnaise that is rich, smooth, and perfectly balanced with lemon and mustard.
Ingredients
2 large egg yolks
1 tsp Dijon mustard
1 tbsp white wine vinegar or lemon juice
250ml sunflower or light olive oil
Salt, to taste
White or black pepper, to taste
Directions
Place egg yolks, mustard, and vinegar or lemon juice into a bowl.
Whisk until pale and slightly thickened.
Add oil very slowly while whisking continuously.
Continue whisking until thick and glossy.
Season with salt and pepper and adjust acidity if needed.
Notes

Add oil slowly to prevent splitting.
Use room temperature ingredients for best results.
Store in the fridge and use within 3 days.
February 5, 2026
James Martin Chocolate Chip Muffins
These James Martin chocolate chip muffins are soft, generously domed, and packed with pools of melted chocolate in every bite. They have a light, fluffy crumb with a rich, buttery flavor that feels indulgent but never heavy. This is an easy, beginner-friendly bake that comes together quickly and delivers bakery-style results at home. From start to finish, they are ready in about 35 minutes.

Ingredients

For the muffin batter
- 250g self-raising flour
- 1 tsp baking powder
- ½ tsp fine salt
- 150g caster sugar
- 2 large eggs, at room temperature
- 125ml whole milk
- 125ml sunflower oil or melted unsalted butter, cooled
- 1 tsp vanilla extract
- 150g chocolate chips, milk or dark
For the topping
- 25g chocolate chips, for sprinkling
How to Make James Martin Chocolate Chip 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 of the oven.
- Mix the dry ingredients: Sift the flour, baking powder, and salt into a large bowl. Stir in the caster sugar until evenly combined.
- Combine the wet ingredients: In a separate jug, whisk together the eggs, milk, oil or melted butter, and vanilla extract until smooth.
- Make the batter: Pour the wet mixture into the dry ingredients. Gently fold together using a spatula until just combined. The batter should look slightly lumpy.
- Add the chocolate chips: Fold in the chocolate chips, saving a small handful for the tops.
- Fill the cases: Divide the batter evenly between the muffin cases, filling each about three-quarters full. Sprinkle the remaining chocolate chips over the tops.
- Bake: Bake for 18 to 22 minutes until well risen, lightly golden, and a skewer inserted into the center comes out clean.
- Cool: Leave the muffins in the tin for 5 minutes, then transfer to a wire rack to cool slightly before serving.
Tips

Why are my muffins dense?

Overmixing the batter can knock out air and make muffins heavy. Fold gently and stop as soon as the flour disappears.

How do I get high muffin tops?

Start with a hot oven and fill the cases well. This encourages a quick rise and creates a domed top.

Can I stop the chocolate from sinking?

Toss the chocolate chips lightly in flour before folding them in. This helps keep them evenly distributed.

Can I make these extra moist?

Using oil instead of butter keeps the muffins softer for longer. Whole milk also adds richness.

Serving Suggestions
- Serve warm with a mug of tea or coffee
- Add a knob of butter while still warm
- Dust lightly with icing sugar for presentation
- Enjoy as a quick breakfast or afternoon bake
Storage

Room temperature

Store in an airtight container for up to 3 days. Line the container with kitchen paper to absorb moisture.

Refrigerator

Not recommended, as refrigeration can dry out muffins and dull their flavor.

Freezing

Freeze cooled muffins in a sealed container for up to 3 months. Defrost at room temperature and warm gently before serving.

Nutrition
- Calories: 320 kcal
- Carbohydrates: 42g
- Protein: 6g
- Fat: 14g
- Saturated fat: 4g
- Sodium: 210mg
Nutrition values are estimates and may vary depending on ingredients used.

FAQs

Can I bake this as a loaf instead?

Yes, pour the batter into a lined loaf tin and bake at 180°C fan for about 45 to 50 minutes. Check with a skewer before removing from the oven.

What size muffin tin works best?

A standard 12-hole muffin tin gives the best rise and even baking for this recipe.

Can I use plain flour instead?

Yes, use plain flour and add an extra 1 teaspoon of baking powder for the correct rise.

Are these muffins suitable for children?

Yes, they are soft, lightly sweet, and perfect for children. You can use milk chocolate for a milder flavor.
Print

James Martin Chocolate Chip Muffins
Recipe by Milli RoseCourse: BakingCuisine: BritishDifficulty: Easy
Servings
4
servings
Prep time
30
minutes
Cooking time
40
minutes
Calories
300
kcal
Total time
1
hour
10
minutes
Soft, fluffy chocolate chip muffins with a bakery-style rise and rich chocolate flavor. A quick and easy bake perfect for any time of day.
Ingredients
250g self-raising flour
1 tsp baking powder
½ tsp salt
150g caster sugar
2 large eggs
125ml whole milk
125ml sunflower oil or melted butter
1 tsp vanilla extract
150g chocolate chips
Directions
Preheat the oven to 200°C or 180°C fan and line a muffin tin.
Mix the dry ingredients in a large bowl.
Whisk the wet ingredients together in a jug.
Combine wet and dry ingredients gently.
Fold in chocolate chips and divide between cases.
Bake for 18 to 22 minutes until risen and golden.
Cool slightly on a wire rack before serving.
Notes

Do not overmix the batter.
Use room temperature eggs for a better rise.
Muffins freeze well for up to 3 months.
February 4, 2026
James Martin Genoise Sponge Cake
This classic James Martin genoise sponge cake is light, airy, and delicately sweet, with a fine crumb that melts in the mouth. It is a traditional European sponge made by whisking eggs and sugar to full volume, giving it a soft yet structured texture perfect for layering. The flavour is clean and buttery, making it ideal for fresh cream, fruit, or jam. It is a medium-difficulty bake and takes around 50 minutes from start to finish.

Ingredients

For the genoise sponge
- 4 large eggs, at room temperature
- 120g caster sugar
- 120g plain flour, sifted
- 40g unsalted butter, melted and cooled
- 1 tsp vanilla extract
For the filling
- 200ml double cream
- 2 tbsp icing sugar
- 4 tbsp raspberry or strawberry jam
For finishing
- Icing sugar, for dusting
- Fresh berries, optional
How to Make James Martin Genoise Sponge Cake
- Prepare the oven: Preheat the oven to 180°C or 160°C fan. Grease and line the base of a 20cm round cake tin with baking parchment.
- Whisk the eggs and sugar: Place the eggs and caster sugar in a large heatproof bowl. Set the bowl over a pan of gently simmering water and whisk constantly until the mixture feels warm and the sugar has dissolved.
- Whip to full volume: Remove the bowl from the heat and whisk with an electric mixer for 5 to 7 minutes until very pale, thick, and the mixture leaves a ribbon trail when the whisk is lifted.
- Fold in the flour: Sift the flour again over the mixture and gently fold it in using a large metal spoon, taking care not to knock out the air.
- Add butter and vanilla: Pour the melted butter and vanilla extract down the side of the bowl and gently fold until just combined.
- Bake the sponge: Pour the batter into the prepared tin and level the top. Bake for 25 to 30 minutes until golden, risen, and springy to the touch.
- Cool completely: Leave the cake in the tin for 5 minutes, then turn out onto a wire rack and allow to cool fully before slicing.
- Assemble the cake: Whip the double cream with icing sugar until soft peaks form. Slice the sponge in half horizontally, spread with jam, then cream. Sandwich together and dust with icing sugar to finish.
Tips

Why did my genoise not rise properly?

The eggs may not have been whisked enough. The mixture should be very thick and airy before folding in the flour.

How do I stop the sponge from sinking?

Avoid opening the oven door during baking and make sure the flour is folded in gently without overmixing.

Can I make this cake in advance?

Yes, the unfilled sponge can be baked a day ahead, wrapped well, and assembled just before serving.

Serving Suggestions
- Serve with fresh berries and extra cream
- Fill with lemon curd for a sharper flavour
- Layer with chocolate ganache for a richer dessert
Storage

Room temperature

The unfilled sponge keeps well for up to 24 hours when wrapped tightly and stored in a cool place.

Refrigerator

Once filled, store the cake in the fridge and consume within 2 days for best texture and flavour.

Freezing

The plain sponge can be frozen for up to 3 months. Wrap in cling film and foil, then defrost at room temperature before filling.

Nutrition
- Calories: 320 kcal
- Carbohydrates: 38g
- Protein: 7g
- Fat: 15g
- Saturated fat: 9g
- Sodium: 95mg
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.
Print

James Martin Genoise Sponge Cake
Recipe by Milli RoseCourse: DessertCuisine: BritishDifficulty: Medium
Servings
4
servings
Prep time
30
minutes
Cooking time
40
minutes
Calories
300
kcal
Total time
1
hour
10
minutes
A light and airy genoise sponge cake inspired by James Martin, layered with jam and softly whipped cream.
Ingredients
4 large eggs
120g caster sugar
120g plain flour
40g unsalted butter, melted
1 tsp vanilla extract
200ml double cream
2 tbsp icing sugar
4 tbsp jam
Icing sugar, for dusting
Butter and parchment for tin
Directions
Preheat oven and prepare tin.
Whisk eggs and sugar over gentle heat.
Whip until thick and pale.
Fold in flour carefully.
Fold in butter and vanilla.
Bake until golden and risen.
Cool completely on a wire rack.
Fill with jam and whipped cream.
Notes

Use room temperature eggs for best volume.
Fold gently to keep the sponge light.
Do not overbake or the cake will dry out.
February 4, 2026
James Martin Basque Cheesecake
This James Martin Basque Cheesecake is a rich, deeply caramelised baked cheesecake with a soft, almost custard-like centre. It has a bold vanilla flavour, gentle tang from cream cheese, and that signature dark top that makes it so striking. Despite its impressive look, it is an easy, no-fuss bake with simple ingredients and minimal prep. From start to finish, it takes about 1 hour 15 minutes including cooling.

Ingredients

For the cheesecake
- 600g full-fat cream cheese, at room temperature
- 200g caster sugar
- 4 large eggs, at room temperature
- 300ml double cream
- 1 tsp vanilla extract
- 25g plain flour
- Pinch of fine sea salt
For the tin
- Butter, for greasing
- 2 large sheets of baking parchment
How to Make James Martin Basque Cheesecake
- Prepare the oven: Preheat the oven to 220°C or 200°C fan. Grease a 20cm round springform tin and line it with baking parchment, letting the paper rise well above the sides for easy lifting later.
- Mix the base: Place the cream cheese and caster sugar in a large bowl. Beat until smooth and creamy with no lumps, using a hand whisk or electric mixer on low speed.
- Add the eggs: Add the eggs one at a time, mixing gently after each addition until just combined. Scrape down the sides of the bowl to keep the mixture even.
- Finish the batter: Pour in the double cream and vanilla extract, then sift in the flour and add the salt. Mix briefly until smooth. Avoid overmixing to keep the texture soft.
- Bake the cheesecake: Pour the batter into the lined tin and tap gently to release air bubbles. Bake for 30 to 35 minutes until the top is deeply golden and the centre still has a slight wobble.
- Cool gently: Remove from the oven and leave to cool in the tin for at least 1 hour. The cheesecake will sink slightly as it cools, which is exactly what you want.
- Serve: Lift from the tin using the parchment. Slice when cool or chill for a firmer texture before serving.
Tips for Perfect Results

Why is my cheesecake too firm?

Overbaking is the most common cause. The centre should still wobble slightly when it comes out of the oven, as it will continue to set while cooling.

How do I get the signature burnt top?

A high oven temperature is key. Make sure the oven is fully preheated and place the tin on the middle shelf for even colouring.

Can I reduce cracks on the surface?

Basque cheesecake naturally cracks and sinks as it cools. This rustic look is part of its charm and does not affect the flavour.

Serving Suggestions
- Serve plain to enjoy the caramelised flavour
- Add fresh berries for contrast
- Drizzle with honey or berry compote
- Pair with espresso or strong coffee
Storage

Room temperature

The cheesecake can sit at room temperature for up to 6 hours, covered loosely.

Refrigerator

Store covered in the fridge for up to 3 days. Bring to room temperature before serving for the best texture.

Freezing

Freeze whole or sliced for up to 2 months. Wrap well and thaw overnight in the fridge.

Nutrition
- Calories: 420 kcal
- Carbohydrates: 24g
- Protein: 9g
- Fat: 33g
- Saturated fat: 20g
- Sodium: 260mg
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.
Print

James Martin Basque Cheesecake
Recipe by Milli RoseCourse: DessertCuisine: SpanishDifficulty: Easy
Servings
4
servings
Prep time
30
minutes
Cooking time
40
minutes
Calories
300
kcal
Total time
1
hour
10
minutes
Rich and creamy James Martin Basque Cheesecake with a deeply caramelised top and soft, custard-like centre.
Ingredients
600g full-fat cream cheese
200g caster sugar
4 large eggs
300ml double cream
1 tsp vanilla extract
25g plain flour
Pinch of salt
Directions
Preheat oven to 220°C or 200°C fan and line a 20cm tin with parchment.
Beat cream cheese and sugar until smooth.
Add eggs one at a time, mixing gently.
Mix in cream, vanilla, flour and salt.
Bake for 30 to 35 minutes until deeply golden with a wobble in the centre.
Cool in tin, then lift out and slice.
Notes

Do not overbake or the texture will be firm.
Room temperature ingredients give the smoothest batter.
Chill for a firmer slice if preferred.
February 3, 2026
James Martin Minestrone Soup
This James Martin Minestrone Soup is a hearty Italian-style vegetable soup with a rich tomato base, tender vegetables, and comforting pasta. The texture is thick but spoonable, packed with flavour from slow-simmered vegetables and herbs. It is an easy, one-pot recipe that suits confident beginners and experienced cooks alike. From start to finish, it takes about 45 minutes, making it perfect for a nourishing midweek meal.

Ingredients

For the soup base
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 2 carrots, diced
- 2 celery sticks, diced
- 2 garlic cloves, crushed
For the vegetables and beans
- 1 courgette, diced
- 1 potato, peeled and diced
- 400g chopped tomatoes
- 1 tbsp tomato purée
- 1 litre vegetable stock
- 400g tin cannellini beans, drained and rinsed
For finishing
- 75g small pasta shapes, such as ditalini or small shells
- 1 tsp dried oregano
- Salt and black pepper, to taste
- Fresh parsley or basil, finely chopped
- Parmesan cheese, grated, to serve
How to Make James Martin Minestrone Soup
- Prepare the base: Heat the olive oil in a large saucepan over medium heat. Add the onion, carrots, and celery. Cook gently for 8 to 10 minutes until softened but not browned.
- Add the garlic: Stir in the crushed garlic and cook for 1 minute until fragrant, taking care not to let it burn.
- Add vegetables and tomatoes: Tip in the courgette, potato, chopped tomatoes, and tomato purée. Stir well so everything is evenly coated.
- Simmer the soup: Pour in the vegetable stock and add the dried oregano. Bring to a gentle boil, then reduce to a simmer. Cook for 20 minutes until the vegetables are tender.
- Add beans and pasta: Stir in the cannellini beans and pasta. Simmer for a further 8 to 10 minutes, or until the pasta is just cooked.
- Season and finish: Season with salt and black pepper to taste. Stir through fresh herbs just before serving.
Tips

Why is my minestrone too thick?

Minestrone thickens as it stands because of the pasta. Add a splash of hot stock or water to loosen it before serving.

How do I boost the flavour?

Let the soup simmer gently rather than boiling hard. This helps the vegetables release their natural sweetness.

Can I make it vegetarian or vegan?

This recipe is already vegetarian. To keep it vegan, simply leave out the Parmesan or use a plant-based alternative.

Serving Suggestions
- Serve with crusty bread or garlic bread
- Top with freshly grated Parmesan
- Add a drizzle of good olive oil before serving
Storage

Room temperature

Allow the soup to cool, then transfer to the fridge within 2 hours. Do not leave at room temperature for longer.

Refrigerator

Store in an airtight container for up to 3 days. Reheat gently on the hob, adding extra stock if needed.

Freezing

Freeze without the pasta for best results, for up to 3 months. Add freshly cooked pasta when reheating.

Nutrition
- Calories: 280 kcal
- Carbohydrates: 38 g
- Protein: 11 g
- Fat: 8 g
- Saturated fat: 1.5 g
- Sodium: 620 mg
Nutrition values are estimates and may vary depending on ingredients used.

FAQs

Can I make minestrone soup in advance?

Yes, minestrone tastes even better the next day. Store it in the fridge and reheat gently, adding extra stock if needed.

What pasta works best in minestrone?

Small pasta shapes like ditalini, macaroni, or small shells work best and are easy to eat with a spoon.

Can I add meat to this soup?

You can add pancetta or bacon at the start with the onions for extra depth of flavour.

Is minestrone soup healthy?

Yes, it is packed with vegetables, beans, and fibre, making it a balanced and nourishing meal.
Print

James Martin Minestrone Soup
Recipe by Milli RoseCourse: MainCuisine: ItalianDifficulty: Easy
Servings
4
servings
Prep time
30
minutes
Cooking time
40
minutes
Calories
300
kcal
Total time
1
hour
10
minutes
A hearty James Martin-style minestrone soup made with vegetables, beans, pasta, and a rich tomato broth. Comforting, nourishing, and easy to prepare.
Ingredients
2 tbsp olive oil
1 large onion, chopped
2 carrots, diced
2 celery sticks, diced
2 garlic cloves, crushed
1 courgette, diced
1 potato, diced
400g chopped tomatoes
1 tbsp tomato purée
1 litre vegetable stock
400g cannellini beans
75g small pasta
1 tsp dried oregano
Salt and black pepper
Directions
Heat olive oil and soften onion, carrots, and celery.
Add garlic and cook briefly.
Stir in vegetables, tomatoes, and tomato purée.
Pour in stock and simmer until vegetables are tender.
Add beans and pasta and cook until pasta is tender.
Season and finish with fresh herbs before serving.
Notes

Add extra stock when reheating if needed.
Freeze without pasta for best texture.
Finish with Parmesan for extra flavour.
February 3, 2026
James Martin Biscotti Recipe
This classic biscotti recipe delivers crisp, golden biscuits with a gentle crunch and a lightly sweet almond flavour. They are twice baked for that signature snap, yet still easy to make at home with simple ingredients. The dough comes together quickly and the method is straightforward, even for beginners. From start to finish, you can expect to be enjoying homemade biscotti in about 70 minutes.

Ingredients

For the biscotti dough
- 250g plain flour
- 200g caster sugar
- 1 tsp baking powder
- Pinch of salt
- 2 large eggs
- 1 tsp vanilla extract
- 100g whole almonds, lightly toasted
Optional flavour additions
- 1 tsp almond extract
- 75g dark chocolate chips
- Zest of 1 orange
How to Make James Martin Biscotti
- Prepare the oven: Preheat the oven to 180°C or 160°C fan. Line a large baking tray with baking parchment and set it aside.
- Mix the dry ingredients: Add the flour, caster sugar, baking powder and salt to a large bowl. Stir well so everything is evenly combined.
- Add the eggs: Beat the eggs lightly with the vanilla extract, then add them to the bowl. Mix until a firm dough forms.
- Fold in the almonds: Add the toasted almonds and any optional flavourings. Knead gently until they are evenly distributed.
- Shape the dough: Divide the dough into two equal portions. Shape each into a log about 20cm long and place them on the prepared tray, leaving space between them.
- First bake: Bake for 25 minutes until lightly golden and firm to the touch. Remove from the oven and allow to cool for 10 minutes.
- Slice the biscotti: Reduce the oven temperature to 160°C or 140°C fan. Slice each log diagonally into 1.5cm thick biscuits.
- Second bake: Lay the slices flat on the tray and bake for 10 minutes per side until crisp and dry.
- Cool completely: Transfer to a wire rack and allow the biscotti to cool fully before serving.
Tips

Why did my biscotti spread too much?

If the dough is too soft, add a tablespoon of flour and chill it for 10 minutes before shaping.

How do I get extra crunchy biscotti?

Extend the second bake by a few minutes, watching closely to avoid over browning.

Can I make them less sweet?

You can reduce the sugar by up to 30g without affecting the texture.

Serving Suggestions
- Serve with espresso or strong coffee
- Dip into hot chocolate or cappuccino
- Drizzle with melted dark chocolate for a treat
Storage

Room temperature

Store in an airtight container for up to 2 weeks.

Refrigerator

Not recommended, as moisture can soften the biscotti.

Freezing

Freeze in a sealed container for up to 3 months. Defrost at room temperature.

Nutrition
- Calories: 180 kcal
- Carbohydrates: 28g
- Protein: 4g
- Fat: 6g
- Saturated fat: 1g
- Sodium: 60mg
Nutrition values are estimates and may vary.

FAQs

Why are biscotti baked twice?

The first bake sets the dough, while the second bake dries the slices to give biscotti their signature crunch.

Can I use other nuts instead of almonds?

Yes, hazelnuts or pistachios work well and add great flavour.

How thick should I slice biscotti?

Slices around 1.5cm thick give the best balance of crunch and bite.

Can I dip biscotti in chocolate?

Absolutely. Once cooled, dip one end into melted chocolate and allow to set.
Print

James Martin Biscotti Recipe
Recipe by Milli RoseCourse: DessertCuisine: ItalianDifficulty: Easy
Servings
4
servings
Prep time
30
minutes
Cooking time
40
minutes
Calories
300
kcal
Total time
1
hour
10
minutes
Crisp, twice baked almond biscotti inspired by James Martin. Perfect for dipping into coffee or tea.
Ingredients
250g plain flour
200g caster sugar
1 tsp baking powder
Pinch of salt
2 large eggs
1 tsp vanilla extract
100g whole almonds, toasted
Directions
Preheat the oven to 180°C and line a baking tray.
Mix flour, sugar, baking powder and salt in a bowl.
Add eggs and vanilla, then mix to form a dough.
Fold in toasted almonds.
Shape into logs and bake for 25 minutes.
Slice and bake again until crisp.
Cool completely before serving.
Notes

Allow biscotti to cool fully before storing.
Second bake time controls the crunch.
Biscotti keep well for weeks when sealed.
February 2, 2026