James Martin Recipes

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James Martin Ratatouille Recipe
This James Martin ratatouille is a classic French vegetable dish made with slow-roasted summer vegetables in a rich tomato and herb base. The texture is soft and silky, with lightly caramelised edges and a deep, savoury flavour. It is an easy, unfussy recipe that relies on good ingredients rather than technique. From start to finish, it takes about 1 hour and 15 minutes.

Ingredients

For the vegetables
- 2 medium aubergines, cut into 2cm chunks
- 2 courgettes, thickly sliced
- 1 red pepper, deseeded and sliced
- 1 yellow pepper, deseeded and sliced
- 1 large red onion, sliced
For the tomato base
- 3 tbsp olive oil
- 3 garlic cloves, finely chopped
- 400g tin chopped tomatoes
- 2 tbsp tomato purée
- 1 tsp dried thyme
- 1 small bay leaf
- Salt and freshly ground black pepper
To finish
- 1 tbsp fresh basil, finely chopped
- Extra olive oil, for drizzling
How to Make James Martin Ratatouille
- Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle of the oven so the vegetables roast evenly and colour gently.
- Prepare the vegetables: Place the aubergines, courgettes, peppers, and onion into a large roasting tin. Drizzle with 2 tablespoons of olive oil and season lightly with salt and pepper. Toss well to coat.
- Roast the vegetables: Roast for 30 minutes, turning once halfway through, until softened and lightly golden around the edges.
- Make the tomato base: Heat the remaining olive oil in a saucepan over medium heat. Add the garlic and cook for 30 seconds until fragrant. Stir in the chopped tomatoes, tomato purée, thyme, and bay leaf. Simmer for 10 minutes until slightly thickened.
- Combine and bake: Remove the vegetables from the oven and pour over the tomato sauce. Mix gently, then return the tin to the oven for a further 20 minutes.
- Finish and rest: Remove from the oven and discard the bay leaf. Stir through the fresh basil and allow the ratatouille to rest for 5 minutes before serving.
Tips

Why is my ratatouille watery?

This usually happens if the vegetables release too much moisture. Roasting them first at a high temperature helps drive off excess water and concentrate the flavour.

Can I cook this entirely on the hob?

You can, but the flavour will be lighter. Oven roasting gives better caramelisation and a deeper taste.

How do I get richer flavour?

Let the dish rest for 10 to 15 minutes before serving. Like most vegetable stews, the flavour improves as it sits.

Serving Suggestions
- Serve with crusty bread or focaccia
- Spoon alongside grilled chicken or lamb
- Use as a topping for baked potatoes
- Serve warm or at room temperature as part of a mezze spread
Storage

Room temperature

Ratatouille can sit at room temperature for up to 2 hours, making it ideal for relaxed serving.

Refrigerator

Store in an airtight container in the fridge for up to 4 days. Reheat gently or enjoy cold.

Freezing

Freeze in portions for up to 3 months. Defrost overnight in the fridge and reheat slowly.

Nutrition
- Calories: 180 kcal
- Carbohydrates: 14g
- Protein: 3g
- Fat: 12g
- Saturated fat: 2g
- Sodium: 220mg
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.
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James Martin Ratatouille Recipe
Recipe by Milli RoseCourse: MainCuisine: FrenchDifficulty: Easy
Servings
4
servings
Prep time
30
minutes
Cooking time
40
minutes
Calories
300
kcal
Total time
1
hour
10
minutes
A classic James Martin ratatouille made with oven-roasted vegetables and a rich tomato and herb sauce. Simple, comforting, and full of flavour.
Ingredients
2 medium aubergines, chopped
2 courgettes, sliced
1 red pepper, sliced
1 yellow pepper, sliced
1 large red onion, sliced
3 tbsp olive oil
3 garlic cloves, chopped
400g chopped tomatoes
2 tbsp tomato purée
1 tsp dried thyme
Fresh basil
Salt and black pepper
Directions
Preheat the oven to 200°C or 180°C fan.
Toss the vegetables with olive oil, salt, and pepper in a roasting tin.
Roast for 30 minutes, turning once.
Simmer tomatoes, garlic, tomato purée, and herbs for 10 minutes.
Combine vegetables with sauce and bake for 20 minutes more.
Stir through basil and rest before serving.
Notes

Roasting the vegetables first prevents excess liquid.
Ratatouille tastes even better the next day.
Serve warm or at room temperature.
February 1, 2026
James Martin Carbonara
This James Martin Carbonara is a rich, silky pasta dish with a glossy egg sauce, crisp pancetta, and plenty of Parmesan. The texture is creamy without using cream, and the flavour is deeply savoury with a gentle peppery bite. It is an easy recipe that feels luxurious, perfect for both weeknights and relaxed weekend cooking. From start to finish, it takes about 25 minutes.

Ingredients

For the pasta
- 400g dried spaghetti
- Salt, for the cooking water
For the carbonara sauce
- 200g pancetta or streaky bacon, cut into small cubes
- 2 tbsp olive oil
- 3 large free range egg yolks
- 1 large whole egg
- 75g Parmesan cheese, finely grated
- Freshly ground black pepper, to taste
To finish
- Extra grated Parmesan, for serving
- Freshly ground black pepper
How to Make James Martin Carbonara
- Prepare the cooking setup: Bring a large pan of well salted water to the boil for the spaghetti. Place a large frying pan over medium heat so it is ready for the pancetta.
- Cook the pancetta: Add the olive oil to the frying pan, then add the pancetta. Cook gently for 5 to 7 minutes until golden and crisp, stirring occasionally. Remove from the heat and set aside.
- Mix the eggs and cheese: In a bowl, whisk the egg yolks and whole egg together. Stir in the grated Parmesan and a generous amount of freshly ground black pepper. The mixture should be thick and creamy.
- Cook the pasta: Add the spaghetti to the boiling water and cook according to the packet instructions until just al dente. Reserve a mug of the cooking water before draining.
- Combine pasta and pancetta: Add the drained spaghetti to the pan with the pancetta. Toss well so the pasta is coated in the rendered fat.
- Create the sauce: Remove the pan from the heat. Pour in the egg and cheese mixture, tossing quickly to coat the pasta. Add a splash of reserved pasta water to loosen the sauce if needed. The heat of the pasta cooks the eggs gently.
- Serve immediately: Divide between warm bowls and finish with extra Parmesan and black pepper.
Tips

Why did my sauce scramble?

This usually happens if the pan is too hot. Always remove the pan from the heat before adding the egg mixture and toss continuously.

How do I keep the carbonara creamy?

Use reserved pasta water a little at a time. The starch helps create a smooth, silky sauce.

Can I use bacon instead of pancetta?

Yes, streaky bacon works well. Choose a good quality one and cut it into small pieces for even cooking.

Serving Suggestions
- Serve with a crisp green salad and lemon dressing
- Add garlic bread on the side for a hearty meal
- Pair with a light white wine
Storage

Room temperature

This dish is best eaten immediately and should not be left out for more than 1 hour.

Refrigerator

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

Freezing

Carbonara does not freeze well, as the sauce can split when thawed.

Nutrition
- Calories: 620 kcal
- Carbohydrates: 65g
- Protein: 28g
- Fat: 28g
- Saturated fat: 11g
- Sodium: 720mg
Nutrition values are estimates and may vary depending on ingredients used.

FAQs

Can I use cream in carbonara?

Traditional carbonara does not use cream. The creamy texture comes from eggs, cheese, and pasta water.

What pasta works best for carbonara?

Spaghetti is the classic choice, but linguine or fettuccine also work well.

Can I make carbonara without pancetta?

Yes, you can use streaky bacon or leave it out for a vegetarian version, although the flavour will change.

Why is my carbonara dry?

It likely needs more pasta water. Adding a little at a time helps loosen the sauce and restore creaminess.
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James Martin Carbonara
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
Classic James Martin Carbonara with silky egg sauce, crisp pancetta, and plenty of Parmesan.
Ingredients
400g spaghetti
200g pancetta, diced
2 tbsp olive oil
3 egg yolks
1 whole egg
75g Parmesan, grated
Salt
Black pepper
Directions
Bring a large pan of salted water to the boil and cook the spaghetti until al dente.
Fry pancetta in olive oil until golden and crisp.
Whisk eggs, yolks, Parmesan, and black pepper in a bowl.
Add drained pasta to pancetta and toss well.
Remove from heat, add egg mixture, and toss quickly with pasta water to form a sauce.
Serve immediately with extra Parmesan and black pepper.
Notes

Always remove the pan from heat before adding eggs.
Use pasta water to adjust sauce consistency.
February 1, 2026
James Martin Peppercorn Sauce
This classic James Martin peppercorn sauce is rich, creamy, and full of gentle heat from cracked peppercorns. It has a smooth, glossy texture with a deep savoury flavour that pairs beautifully with steak, chicken, or roasted vegetables. The recipe is straightforward and beginner friendly, yet it delivers restaurant quality results at home. From start to finish, it takes around 20 minutes.

Ingredients

For the peppercorn sauce
- 1 tbsp unsalted butter
- 1 small shallot, very finely chopped
- 2 tsp green peppercorns in brine, drained and lightly crushed
- 1 tsp black peppercorns, lightly crushed
- 60 ml brandy or cognac
- 150 ml beef stock
- 150 ml double cream
- 1 tsp Dijon mustard
- Salt, to taste
How to Make James Martin Peppercorn Sauce
- Prepare the pan: Place a medium saucepan over gentle heat and add the butter. Allow it to melt slowly so it does not brown.
- Soften the shallots: Add the finely chopped shallot to the pan and cook for 3 to 4 minutes, stirring often, until soft and translucent.
- Add the peppercorns: Stir in the green and black peppercorns and cook for 30 seconds to release their aroma.
- Deglaze with brandy: Carefully pour in the brandy and let it bubble for 1 to 2 minutes until reduced by half. This cooks off the alcohol and deepens the flavour.
- Add stock and reduce: Pour in the beef stock and simmer for 4 to 5 minutes until slightly reduced.
- Finish with cream: Lower the heat and stir in the double cream and Dijon mustard. Simmer gently for 3 to 4 minutes until the sauce thickens enough to coat the back of a spoon.
- Season and serve: Taste and season with salt if needed. Serve hot over steak or your chosen dish.
Tips

How do I stop the sauce from splitting?

Keep the heat low once the cream is added and avoid rapid boiling. Gentle simmering gives the smoothest result.

Can I make it less spicy?

Reduce the amount of black peppercorns and rely more on green peppercorns for a milder heat.

What if my sauce is too thick?

Stir in a splash of warm stock or cream until it reaches your preferred consistency.

Serving Suggestions
- Sirloin or fillet steak
- Pan fried chicken breast
- Pork chops or pork medallions
- Roasted mushrooms or potatoes
Storage

Room temperature

This sauce should not be kept at room temperature. Serve immediately after cooking.

Refrigerator

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

Freezing

Freezing is not recommended as cream based sauces can separate when thawed.

Nutrition
- Calories: 210 kcal
- Carbohydrates: 4 g
- Protein: 2 g
- Fat: 20 g
- Saturated fat: 12 g
- Sodium: 320 mg
Nutrition values are estimates and may vary depending on ingredients used.

FAQs

Can I make peppercorn sauce without alcohol?

Yes, replace the brandy with extra beef stock and a small splash of Worcestershire sauce for depth.

Which peppercorns are best for this sauce?

A mix of green and black peppercorns gives the best balance of heat and flavour.

Can I use single cream instead of double cream?

You can, but the sauce will be thinner and less rich. Simmer slightly longer to thicken.

Is peppercorn sauce suitable for children?

It has a gentle heat, but you can reduce the peppercorns to make it milder.
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James Martin Peppercorn Sauce
Recipe by Milli RoseCourse: SauceCuisine: BritishDifficulty: 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 peppercorn sauce with green and black peppercorns. Perfect for steak and quick to make.
Ingredients
1 tbsp unsalted butter
1 small shallot, finely chopped
2 tsp green peppercorns, drained
1 tsp black peppercorns, crushed
60 ml brandy
150 ml beef stock
150 ml double cream
1 tsp Dijon mustard
Salt, to taste
Directions
Melt butter in a saucepan over gentle heat.
Add shallot and cook until soft.
Stir in peppercorns and cook briefly.
Add brandy and reduce by half.
Pour in stock and simmer.
Stir in cream and mustard and thicken gently.
Notes

Keep heat low after adding cream.
Adjust peppercorns to taste.
Serve immediately for best texture.
January 31, 2026
James Martin Chocolate Mousse
This James Martin chocolate mousse is a classic, indulgent dessert with a rich chocolate flavour and a light, airy texture. It feels luxurious yet is surprisingly simple to make at home, even if you are new to desserts. The mousse is smooth, deeply chocolatey, and perfectly balanced without being overly sweet. From start to finish, it takes around 30 minutes plus chilling time.

Ingredients

For the chocolate mousse
- 200g dark chocolate, around 70% cocoa solids, finely chopped
- 50g unsalted butter
- 4 large eggs, separated
- 50g caster sugar
- 300ml double cream
To serve
- Extra double cream, lightly whipped
- Fresh raspberries or strawberries
- Grated dark chocolate or cocoa powder
How to Make James Martin Chocolate Mousse
- Prepare the chocolate: Place the chopped dark chocolate and butter into a heatproof bowl. Set the bowl over a pan of gently simmering water, making sure the base does not touch the water. Stir occasionally until melted and smooth, then remove from the heat and leave to cool slightly.
- Separate and whisk the eggs: Put the egg yolks into a large bowl and the whites into a clean, grease-free bowl. Add the caster sugar to the yolks and whisk until pale and slightly thickened.
- Combine chocolate and yolks: Slowly pour the melted chocolate mixture into the egg yolks, whisking continuously until fully combined and glossy.
- Whip the cream: In a separate bowl, whip the double cream to soft peaks. It should be thick but still soft and billowy.
- Whisk the egg whites: Using an electric whisk, beat the egg whites until they hold stiff peaks. Take care not to overwhip.
- Fold everything together: Gently fold the whipped cream into the chocolate mixture using a large metal spoon. Once combined, carefully fold in the egg whites in two additions, keeping as much air in the mixture as possible.
- Chill the mousse: Spoon the mousse into serving glasses or bowls. Chill in the refrigerator for at least 2 hours, or until set.
Tips for the Best Chocolate Mousse

How do I stop the mousse from being grainy?

Make sure the chocolate cools slightly before mixing it with the egg yolks. Chocolate that is too hot can scramble the eggs and affect the texture.

Can I make this mousse lighter?

Folding gently is key. Use slow, deliberate movements and stop as soon as everything is combined to keep the mousse light and airy.

What chocolate works best?

Dark chocolate with around 70% cocoa gives the best balance of richness and sweetness. Milk chocolate will make the mousse much sweeter and softer.

Serving Suggestions
- Top with lightly whipped cream and fresh berries
- Sprinkle with grated dark chocolate for extra richness
- Serve with shortbread biscuits on the side
Storage

Room temperature

This mousse should not be stored at room temperature. Always keep it chilled.

Refrigerator

Store the mousse covered in the fridge for up to 2 days. Cover each glass with cling film to prevent it from absorbing fridge odours.

Freezing

Freezing is not recommended, as it affects the smooth texture of the mousse once thawed.

Nutrition
- Calories: 420 kcal
- Carbohydrates: 26g
- Protein: 7g
- Fat: 33g
- Saturated fat: 20g
- Sodium: 55mg
Nutrition values are estimates and may vary depending on ingredients used.

FAQs

Can I make chocolate mousse ahead of time?

Yes, this mousse is ideal for making ahead. Prepare it up to 24 hours in advance and keep it covered in the fridge until ready to serve.

Does chocolate mousse contain raw eggs?

This recipe uses raw eggs. Use fresh, high-quality eggs and keep the mousse chilled. If preferred, pasteurised eggs can be used.

Can I use milk chocolate instead of dark chocolate?

You can, but the mousse will be sweeter and softer. Dark chocolate gives a more balanced flavour and better texture.

Why did my mousse not set properly?

This usually happens if the cream or egg whites were under-whipped, or if the mixture was over-folded and lost too much air.
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James Martin Chocolate Mousse
Recipe by Milli RoseCourse: DessertCuisine: BritishDifficulty: Easy
Servings
6
glasses
Prep time
30
minutes
Cooking timeminutes
Total time
150
minutes
Calories
420
kcal
A rich and silky James Martin chocolate mousse made with dark chocolate, cream, and eggs. An elegant dessert that is simple to prepare and full of flavour.
Ingredients
200g dark chocolate, chopped
50g unsalted butter
4 large eggs, separated
50g caster sugar
300ml double cream
Directions
Melt the dark chocolate and butter gently over simmering water until smooth.
Whisk egg yolks with caster sugar until pale and thickened.
Stir the melted chocolate into the egg yolk mixture until glossy.
Whip the double cream to soft peaks.
Whisk egg whites to stiff peaks in a clean bowl.
Fold the whipped cream into the chocolate mixture, then gently fold in the egg whites.
Spoon into glasses and chill for at least 2 hours before serving.
Notes

Use good-quality dark chocolate for the best flavour.
Fold gently to keep the mousse light.
Chill thoroughly for the best texture.
January 31, 2026
James Martin Spaghetti Bolognese
This James Martin spaghetti bolognese is a rich, deeply savoury classic made with simple ingredients and slow, gentle cooking. The sauce is thick, glossy and full of flavour, coating the pasta beautifully without feeling heavy. It is an easy, reliable recipe that suits confident beginners and experienced cooks alike. From start to finish, it takes about 1 hour and 30 minutes, most of which is gentle simmering.

Ingredients

For the Bolognese sauce
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 2 garlic cloves, crushed
- 2 celery sticks, finely chopped
- 1 carrot, finely chopped
- 500g beef mince (10–15% fat)
- 2 tbsp tomato purée
- 400g tin chopped tomatoes
- 150ml beef stock
- 1 bay leaf
- 1 tsp dried oregano
- Salt and freshly ground black pepper
To serve
- 400g dried spaghetti
- Freshly grated Parmesan cheese
- Fresh basil leaves, optional
How to Make James Martin Spaghetti Bolognese
- Prepare the base: Heat the olive oil in a large, heavy-based saucepan over medium heat. Add the onion, celery and carrot and cook gently for 8 to 10 minutes until soft but not coloured, stirring regularly.
- Add the garlic: Stir in the crushed garlic and cook for 1 minute until fragrant, taking care not to let it burn.
- Brown the mince: Add the beef mince to the pan, increase the heat slightly and cook for 5 to 7 minutes, breaking it up with a wooden spoon, until evenly browned.
- Build the sauce: Stir in the tomato purée and cook for 1 minute, then add the chopped tomatoes, beef stock, bay leaf and oregano. Season well with salt and pepper.
- Simmer gently: Bring the sauce to a gentle simmer, reduce the heat to low and cook uncovered for 45 to 60 minutes, stirring occasionally, until thick and rich.
- Cook the pasta: About 10 minutes before the sauce is ready, cook the spaghetti in a large pan of well-salted boiling water according to the packet instructions. Drain well.
- Serve: Remove the bay leaf from the sauce. Spoon the bolognese over the spaghetti and finish with grated Parmesan and basil, if using.
Tips

How do I get a richer flavour?

Let the sauce simmer gently for the full hour. The longer cooking time allows the flavours to deepen and the sauce to thicken naturally.

Why should I cook the vegetables slowly?

Softening the onion, carrot and celery slowly releases their natural sweetness, giving the sauce a balanced, rounded flavour.

Can I make this sauce ahead of time?

Yes, bolognese often tastes even better the next day once the flavours have had time to develop.

Serving Suggestions
- Serve with a crisp green salad and a light vinaigrette
- Add garlic bread for a more indulgent meal
- Finish with extra Parmesan and cracked black pepper
Storage

Room temperature

Do not leave the cooked bolognese out for more than 2 hours.

Refrigerator

Store the sauce in an airtight container in the fridge for up to 3 days. Reheat gently on the hob until piping hot.

Freezing

The bolognese sauce freezes well for up to 3 months. Defrost overnight in the fridge before reheating.

Nutrition
- Calories: 520 kcal
- Carbohydrates: 55 g
- Protein: 32 g
- Fat: 20 g
- Saturated Fat: 7 g
- Sodium: 620 mg
Nutrition values are estimates and may vary depending on ingredients used.

FAQs

Can I use pork or mixed mince instead of beef?

Yes, pork or a beef and pork mix works very well and gives the sauce extra richness.

Do I need to add wine to the sauce?

No, this recipe does not require wine. The sauce is full-flavoured without it.

What pasta works best with this sauce?

Spaghetti is classic, but tagliatelle or pappardelle also pair beautifully with the rich sauce.

Can I make this in a slow cooker?

Yes, brown the mince and vegetables first, then cook on low for 6 to 8 hours.
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James Martin Spaghetti Bolognese
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 rich and comforting spaghetti bolognese with a slow-simmered beef sauce, perfect for a classic family dinner.
Ingredients
Olive oil
Onion
Garlic cloves
Celery sticks
Carrot
Beef mince
Tomato purée
Chopped tomatoes
Beef stock
Bay leaf
Dried oregano
Spaghetti
Parmesan cheese
Fresh basil
Directions
Soften the vegetables gently in olive oil.
Add garlic, then brown the mince.
Stir in tomatoes, stock and herbs.
Simmer gently until rich and thick.
Cook spaghetti and serve with sauce.
Notes

Simmer slowly for best flavour.
Freeze the sauce without pasta.
January 30, 2026
James Martin American Pancake
These James Martin American Pancakes are thick, fluffy, and beautifully golden, just as a proper American-style pancake should be. Soft in the middle with lightly crisp edges, they are perfect for soaking up syrup or topping with fresh fruit. This is an easy, reliable recipe that works well for beginners and seasoned home bakers alike. From start to finish, you can have a warm stack on the table in under 30 minutes.

Ingredients

For the pancake batter
- 135g plain flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon caster sugar
- 130ml milk
- 1 large egg
- 1 tablespoon melted butter
For cooking
- Vegetable oil or extra butter
How to Make James Martin American Pancake
- Prepare the batter: Sift the flour, baking powder, salt and sugar into a bowl. In a separate jug, whisk together the milk, egg and melted butter, then pour into the dry ingredients and whisk until just smooth.
- Heat the pan: Place a non-stick frying pan over a medium heat and add a little oil or butter. Allow it to heat until lightly sizzling but not smoking.
- Cook the pancakes: Spoon the batter into the pan to make small rounds. Cook for 2 to 3 minutes until bubbles form on the surface, then flip and cook for another 1 to 2 minutes until golden and fluffy.
- Keep warm and repeat: Transfer cooked pancakes to a warm plate and repeat with the remaining batter, adding more oil or butter as needed.
Tips

Why are my pancakes flat?

Make sure your baking powder is fresh and avoid overmixing the batter, as this knocks out the air needed for a good rise.

How do I stop pancakes burning?

Cook over a medium heat rather than high. This allows the pancakes to cook through evenly without colouring too quickly.

Can I make the batter ahead?

The batter is best used straight away, but it can sit for up to 30 minutes if needed. Stir gently before cooking.

Serving Suggestions
- Maple syrup and a knob of butter
- Fresh berries and Greek yoghurt
- Streaky bacon and honey
- Banana slices and chocolate spread
Storage

Room temperature

Pancakes are best eaten fresh, but can be kept covered at room temperature for up to 4 hours.

Refrigerator

Store cooled pancakes in an airtight container in the fridge for up to 2 days. Reheat gently in a pan or microwave.

Freezing

Freeze pancakes in a single layer, then transfer to a freezer bag. They keep well for up to 2 months.

Nutrition
- Calories: 220 kcal
- Carbohydrates: 28g
- Protein: 7g
- Fat: 9g
- Saturated fat: 4g
- Sodium: 320mg
Nutrition values are estimates and may vary depending on ingredients used.

FAQs
Print

James Martin American Pancake
Recipe by Milli RoseCourse: BreakfastCuisine: AmericanDifficulty: Easy
Servings
8
pancakes
Prep time
10
minutes
Cooking time
15
minutes
Total time
25
minutes
Calories
220
kcal
25
minutes
Thick and fluffy American-style pancakes inspired by James Martin, perfect for breakfast or brunch and ready in minutes.
Ingredients
135g plain flour
1 tsp baking powder
1/2 tsp salt
1 tbsp caster sugar
130ml milk
1 large egg
1 tbsp melted butter, plus extra for frying
Vegetable oil, for cooking
Directions
Whisk the flour, baking powder, salt and sugar together in a large bowl.
In a jug, whisk the milk, egg and melted butter until combined.
Pour the wet mixture into the dry ingredients and whisk until smooth and thick.
Heat a little oil and butter in a non-stick frying pan over a medium heat.
Spoon the batter into the pan to form pancakes and cook for 2–3 minutes until bubbles appear.
Flip carefully and cook for a further 1–2 minutes until golden and cooked through.
Repeat with the remaining batter, keeping cooked pancakes warm.
Notes

Do not overmix the batter or the pancakes will be dense.
Cook on a medium heat to ensure the centres cook through.
Serve immediately for the best texture.
January 30, 2026
James Martin Lemon Drizzle Cake
This James Martin Lemon Drizzle Cake is a light, buttery sponge soaked with a sharp lemon syrup and finished with a crisp, sweet glaze. The texture stays soft and moist while the topping adds a refreshing citrus bite in every slice. It is an easy, reliable bake that suits beginners and experienced bakers alike. From start to finish, the cake takes about an hour, making it perfect for afternoon tea or a simple weekend treat.

Ingredients

For the Cake
- 225g unsalted butter, softened
- 225g caster sugar
- 4 large eggs
- 225g self-raising flour
- 1 tsp baking powder
- 2 tbsp milk
- Finely grated zest of 2 lemons
- Butter and baking parchment for lining the tin
For the Lemon Drizzle Syrup
- Juice of 2 lemons
- 85g caster sugar
For the Lemon Glaze Topping
- 120g icing sugar
- 2 to 3 tbsp fresh lemon juice
How to Make James Martin Lemon Drizzle Cake
- Prepare the oven: Preheat the oven to 180°C or 160°C fan. Grease and line a 2lb loaf tin or an 8-inch square tin and place the shelf in the middle of the oven for even baking.
- Mix the cake batter: Beat butter and caster sugar together until pale and fluffy. Add the eggs one at a time, mixing well after each addition. Fold in the flour and baking powder, then stir in milk and lemon zest until smooth.
- Bake the cake: Spoon the mixture into the prepared tin and level the surface. Bake for 40 to 45 minutes, or until golden and a skewer inserted in the centre comes out clean.
- Prepare the syrup: Mix lemon juice with caster sugar while the cake bakes. Stir until the sugar begins to dissolve.
- Drizzle and cool: When the cake comes out of the oven, prick the surface all over with a skewer. Slowly spoon the lemon syrup over while the cake is still warm. Leave it to cool completely in the tin.
- Add the glaze topping: Mix icing sugar with lemon juice to form a thick but pourable glaze. Spread or drizzle over the cooled cake and allow it to set before slicing.
Tips for the Best Lemon Drizzle Cake

Why did my cake sink in the middle?

This often happens if the oven door is opened too early or the batter was overmixed. Keep the oven closed until the cake is nearly done.

How do I keep the cake moist?

Pour the lemon syrup onto the cake while it is still warm so it soaks in fully.

Can I make the flavour stronger?

Add extra lemon zest or replace part of the glaze liquid with concentrated lemon juice.

Why is my glaze too runny?

Add more icing sugar gradually until the glaze thickens and sits nicely on top.

Serving Suggestions
- Serve with hot tea or coffee.
- Add whipped cream or crème fraîche on the side.
- Top slices with fresh berries for a light dessert.
- Warm slightly and serve with vanilla ice cream.
Storage

Room Temperature

Store in an airtight container for up to 3 days. Keep it in a cool spot away from direct sunlight.

Refrigerator

The cake keeps well in the fridge for up to 5 days. Bring slices back to room temperature before serving for the best texture.

Freezing

Freeze the cake without glaze for up to 3 months. Wrap tightly and thaw overnight before adding fresh glaze.

Nutrition
- Calories: 360 kcal
- Carbohydrates: 48 g
- Protein: 5 g
- Fat: 17 g
- Saturated Fat: 10 g
- Sodium: 180 mg
Nutrition values are estimates and may vary depending on ingredient brands and portion sizes.

FAQs

Can I bake this cake in a round tin instead?

Yes, an 8-inch round tin works well. Baking time may vary slightly so check with a skewer.

Why is my drizzle not soaking into the cake?

Make sure the cake is still warm and poke enough holes so the syrup can soak through properly.

Can I make this cake ahead of time?

Yes, the flavour improves after a day, making it perfect to bake in advance.

Can I use bottled lemon juice?

Fresh lemon juice is best for flavour, but bottled juice works if needed.