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  • James Martin Gluten Free Batter

    James Martin Gluten Free Batter

    James Martin Gluten Free Batter is light, crisp, and beautifully golden, giving you all the crunch of a classic batter without any wheat. It fries up airy and delicate with a satisfying crunch that holds its shape around fish, chicken, or vegetables. This is an easy, reliable recipe that takes just 10 minutes to prepare and around 20 minutes in total from start to finish. Perfect for a relaxed supper or a traditional fish and chips night at home.

    Ingredients

    For the Gluten Free Batter

    • 150g gluten free plain flour (with xanthan gum)
    • 50g cornflour
    • 1 tsp baking powder (gluten free)
    • ½ tsp fine sea salt
    • ½ tsp freshly ground black pepper
    • 200ml chilled sparkling water
    • 1 large egg
    • 1 tsp lemon juice or white wine vinegar

    For Frying

    • Vegetable oil or sunflower oil, for deep frying
    • Fish fillets, chicken strips, or sliced vegetables, lightly dusted in gluten free flour

    How to Make James Martin Gluten Free Batter

    • Prepare the oil: Pour vegetable oil into a deep, heavy-based pan until one-third full. Heat to 180°C. If you do not have a thermometer, drop in a small cube of bread. It should turn golden in about 30 seconds.
    • Mix the dry ingredients: In a large bowl, whisk together the gluten free flour, cornflour, baking powder, salt, and black pepper until evenly combined.
    • Whisk the wet ingredients: In a jug, beat the egg lightly, then stir in the chilled sparkling water and lemon juice.
    • Make the batter: Gradually pour the wet mixture into the dry ingredients, whisking gently until you have a smooth, lump-free batter. Do not overmix. The consistency should be similar to double cream.
    • Coat the food: Lightly dust your fish, chicken, or vegetables in gluten free flour. Dip into the batter, ensuring an even coating.
    • Fry until crisp: Carefully lower into the hot oil and fry for 4 to 6 minutes, depending on thickness, until golden brown and crisp. Cook in batches to avoid overcrowding.
    • Drain and serve: Lift out with a slotted spoon and drain on kitchen paper. Serve immediately while hot and crisp.
    How to Make James Martin Gluten Free Batter

    Tips for the Best Gluten Free Batter

    Why is my batter not crispy?

    Make sure the sparkling water is very cold and the oil is fully heated before frying. Cold batter hitting hot oil creates the lightest, crispiest coating.

    Can I make the batter ahead of time?

    It is best used immediately. If needed, chill for up to 30 minutes and whisk briefly before using.

    Why does the coating slide off?

    Always dust the food lightly in gluten free flour first. This helps the batter cling properly.

    How do I keep fried food crisp?

    Place cooked pieces on a wire rack in a low oven at 120°C while you finish frying the rest.

    Serving Suggestions

    • Serve with chunky chips and tartare sauce
    • Add a squeeze of fresh lemon
    • Pair with mushy peas
    • Use for onion rings or courgette slices

    Storage

    Room Temperature

    Battered food is best eaten immediately. It will soften if left standing for more than 30 minutes.

    Refrigerator

    Store leftovers in an airtight container for up to 2 days. Reheat in a hot oven at 200°C for 8 to 10 minutes to restore crispness.

    Freezing

    Cooked battered items can be frozen for up to 1 month. Freeze in a single layer, then transfer to a container. Reheat from frozen in a hot oven until crisp and heated through.

    Nutrition

    • Calories: 220 kcal (per portion of batter)
    • Carbohydrates: 28g
    • Protein: 6g
    • Fat: 9g
    • Saturated Fat: 1.5g
    • Sodium: 320mg

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

    FAQs

    Can I make this batter dairy free?

    Yes, this recipe is naturally dairy free as it uses sparkling water instead of milk.

    What is the best oil for frying?

    Use a neutral oil with a high smoke point such as vegetable or sunflower oil.

    Can I use still water instead of sparkling?

    Sparkling water gives the lightest texture, but very cold still water can be used in a pinch.

    Is this batter suitable for fish and chips?

    Yes, it creates a crisp, golden coating that is perfect for traditional fish and chips.

    James Martin Gluten Free Batter
    Print

    James Martin Gluten Free Batter

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

    4

    portions
    Prep time

    10

    minutes
    Cooking time

    10

    minutes
    Total time

    20

    minutes
    Calories

    220

    kcal

    20

    minutes

    Light, crisp gluten free batter made with sparkling water for perfectly golden fish, chicken, or vegetables.

    Ingredients

    • 150g gluten free plain flour

    • 50g cornflour

    • 1 tsp gluten free baking powder

    • ½ tsp fine sea salt

    • ½ tsp black pepper

    • 200ml chilled sparkling water

    • 1 large egg

    • 1 tsp lemon juice

    Directions

    • Heat oil in a deep pan to 180°C.
    • Whisk together gluten free flour, cornflour, baking powder, salt and pepper.
    • Beat egg with sparkling water and lemon juice.
    • Combine wet and dry ingredients to form a smooth batter.
    • Dip floured fish or vegetables into batter.
    • Fry for 4–6 minutes until golden and crisp.
    • Drain on kitchen paper and serve immediately.

    Notes

    • Use very cold sparkling water for the crispiest result.
    • Do not overcrowd the pan when frying.
    • Best enjoyed freshly cooked.
  • James Martin Lemon Chicken

    James Martin Lemon Chicken

    James Martin Lemon Chicken is a beautifully simple roast packed with bright citrus flavour and tender, juicy meat. The chicken turns golden and crisp on the outside while staying succulent within, infused with garlic, fresh herbs, and sharp lemon. It is an easy, reliable dish that feels special enough for Sunday lunch yet straightforward enough for a midweek supper. Preparation takes around 15 minutes, with a total cooking time of about 1 hour and 20 minutes.

    Ingredients

    For the Chicken

    • 1 whole chicken (about 1.6–1.8kg)
    • 2 lemons, one halved and one sliced
    • 4 garlic cloves, lightly crushed
    • 3 tbsp olive oil
    • 1 tbsp fresh thyme leaves
    • 1 tbsp fresh parsley, finely chopped
    • Salt and freshly ground black pepper

    For the Roasting Tray

    • 1 large onion, thickly sliced
    • 1 fennel bulb, sliced
    • 150ml dry white wine
    • 100ml chicken stock

    How to Make James Martin Lemon Chicken

    • Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle of the oven so the chicken cooks evenly and the skin crisps beautifully.
    • Prepare the chicken: Pat the chicken dry with kitchen paper. Season the cavity generously with salt and pepper, then stuff with the halved lemon, crushed garlic, and half the thyme.
    • Season the outside: Rub the olive oil all over the chicken. Sprinkle with the remaining thyme, chopped parsley, salt, and freshly ground black pepper. Lay the lemon slices over the top.
    • Arrange the tray: Scatter the sliced onion and fennel in a large roasting tin. Sit the chicken on top. Pour the white wine and stock around the base.
    • Roast: Place in the preheated oven and roast for 1 hour 15–20 minutes, basting once or twice during cooking. The juices should run clear when the thickest part of the thigh is pierced.
    • Rest: Remove from the oven, cover loosely with foil, and allow the chicken to rest for 15 minutes before carving. This keeps the meat moist and tender.
    • Serve: Spoon the softened fennel and onions onto a serving dish, carve the chicken, and drizzle over some of the roasting juices.
    How to Make James Martin Lemon Chicken

    Tips

    How do I keep the chicken moist?

    Always allow the chicken to rest after roasting. Basting once or twice during cooking also helps retain moisture and flavour.

    Why is my chicken not browning?

    Make sure the skin is completely dry before seasoning. If needed, increase the heat to 220°C for the final 10 minutes to crisp the skin.

    Can I use chicken pieces instead of a whole bird?

    Yes, thighs or drumsticks work well. Reduce the cooking time to around 35–45 minutes depending on size.

    What herbs work best with lemon chicken?

    Thyme and parsley are classic choices, but rosemary or tarragon also pair beautifully with lemon.

    Serving Suggestions

    • Serve with buttery new potatoes
    • Add steamed green beans or tenderstem broccoli
    • Spoon over creamy mashed potatoes
    • Pair with a crisp green salad and crusty bread

    Storage

    Room Temperature

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

    Refrigerator

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

    Freezing

    Remove the meat from the bones and freeze in sealed containers for up to 3 months. Defrost overnight in the refrigerator before reheating.

    Nutrition

    • Calories: 420 kcal
    • Carbohydrates: 6g
    • Protein: 45g
    • Fat: 24g
    • Saturated Fat: 6g
    • Sodium: 320mg

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

    FAQs

    Can I cook this ahead of time?

    Yes, you can roast the chicken earlier in the day and gently reheat it covered with foil. Add a splash of stock to keep it moist.

    How do I know when the chicken is fully cooked?

    The juices should run clear when the thickest part of the thigh is pierced, and the internal temperature should reach 75°C.

    Can I make this without wine?

    Yes, simply replace the wine with extra chicken stock or a splash of fresh lemon juice for brightness.

    What can I do with leftovers?

    Leftover lemon chicken is perfect for sandwiches, salads, wraps, or stirred into pasta with a little cream and herbs.

    James Martin Lemon Chicken
    Print

    James Martin Lemon Chicken

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

    4

    people
    Prep time

    15

    minutes
    Cooking time

    1

    hour 

    20

    minutes
    Total time

    95

    minutes
    Calories

    420

    kcal

    1

    hour 

    35

    minutes

    Succulent roast chicken infused with fresh lemon, garlic and herbs. A simple yet flavourful dish perfect for family dinners.

    Ingredients

    • 1 whole chicken (1.6–1.8kg)

    • 2 lemons

    • 4 garlic cloves

    • 3 tbsp olive oil

    • 1 tbsp fresh thyme

    • 1 tbsp fresh parsley

    • Salt and black pepper

    • 1 large onion, sliced

    • 1 fennel bulb, sliced

    • 150ml white wine

    • 100ml chicken stock

    Directions

    • Preheat oven to 200°C (180°C Fan).
    • Season and stuff the chicken with lemon and garlic.
    • Rub with oil, herbs, salt and pepper.
    • Place on vegetables in roasting tin and pour wine and stock around.
    • Roast for 1 hour 15–20 minutes until cooked through.
    • Rest for 15 minutes before carving and serving.

    Notes

    • Allow the chicken to rest before carving for juicier meat.
    • Baste during cooking for extra flavour.
    • Leftovers keep well in the refrigerator for up to 3 days.
  • James Martin Blackened Cod

    James Martin Blackened Cod

    James Martin Blackened Cod is a bold, flavour-packed fish dish with a beautifully spiced crust and tender, flaky centre. The cod is coated in a smoky Cajun-style seasoning, then seared at high heat until perfectly blackened on the outside while staying moist within. It is surprisingly simple to prepare, making it ideal for both weeknight dinners and relaxed weekend cooking. From start to finish, this recipe takes around 25 minutes and is suitable for confident beginners.

    Ingredients

    For the Blackened Spice Mix

    • 1 tbsp smoked paprika
    • 1 tsp sweet paprika
    • 1 tsp garlic powder
    • 1 tsp onion powder
    • 1 tsp dried thyme
    • 1 tsp dried oregano
    • ½ tsp cayenne pepper
    • ½ tsp freshly ground black pepper
    • 1 tsp sea salt

    For the Cod

    • 4 cod fillets (about 150–180g each), skinless and boneless
    • 2 tbsp olive oil
    • 1 tbsp unsalted butter
    • 1 lemon, cut into wedges
    • Fresh parsley, finely chopped, for garnish

    How to Make James Martin Blackened Cod

    • Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle of the oven so the fish finishes cooking evenly after searing.
    • Mix the spice blend: In a small bowl, combine the smoked paprika, sweet paprika, garlic powder, onion powder, thyme, oregano, cayenne pepper, black pepper and salt. Stir well so the spices are evenly distributed.
    • Season the cod: Pat the cod fillets dry with kitchen paper. Brush both sides lightly with olive oil, then press the spice mixture generously over each fillet, coating them well.
    • Sear the fish: Heat a heavy frying pan over high heat until very hot. Add the butter and allow it to foam. Place the cod fillets in the pan and cook for 2 to 3 minutes on each side until a dark, crisp crust forms.
    • Finish in the oven: Transfer the pan to the preheated oven and cook for a further 5 to 7 minutes, depending on thickness, until the fish flakes easily with a fork.
    • Rest and serve: Remove from the oven and allow the cod to rest for a few minutes. Sprinkle with fresh parsley and serve with lemon wedges.
    How to Make James Martin Blackened Cod

    Tips

    How do I stop the spices from burning?

    Make sure the pan is hot but not smoking excessively. The dark crust should form quickly. If the heat is too high for too long, the spices can taste bitter.

    How can I tell when the cod is cooked?

    The fish should flake easily when pressed with a fork and appear opaque throughout. Avoid overcooking, as cod can dry out quickly.

    Can I make it less spicy?

    Simply reduce or omit the cayenne pepper for a milder version while keeping the smoky flavour from the paprika.

    What pan works best?

    A heavy-based frying pan or cast iron skillet gives the best crust and even heat distribution.

    Serving Suggestions

    • Serve with buttery new potatoes and steamed greens
    • Pair with rice and a fresh tomato salsa
    • Add to soft tacos with crunchy slaw
    • Serve alongside a crisp green salad and garlic yoghurt dressing

    Storage

    At Room Temperature

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

    In the Refrigerator

    Store cooled cod in an airtight container for up to 2 days. Reheat gently in the oven to maintain texture.

    Freezing

    Cooked cod can be frozen for up to 1 month. Wrap tightly and thaw overnight in the refrigerator before reheating. The texture may soften slightly after freezing.

    Nutrition

    • Calories: 320 kcal
    • Carbohydrates: 3g
    • Protein: 35g
    • Fat: 18g
    • Saturated Fat: 4g
    • Sodium: 620mg

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

    FAQs

    Can I use another type of fish?

    Yes, this seasoning works well with haddock, sea bass or salmon. Adjust cooking time depending on thickness.

    Do I need a cast iron pan?

    A cast iron pan gives the best crust, but any heavy frying pan that retains heat well will work.

    Can I cook this without finishing in the oven?

    If the fillets are thin, you can cook them entirely on the hob. Thicker fillets benefit from a short time in the oven.

    Is blackened cod very spicy?

    It has a gentle heat from cayenne, but you can reduce the amount for a milder flavour.

    James Martin Blackened Cod
    Print

    James Martin Blackened Cod

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

    4

    servings
    Prep time

    30

    minutes
    Cooking time

    40

    minutes
    Calories

    300

    kcal
    Total time

    1

    hour 

    10

    minutes

    Spiced blackened cod fillets with a smoky crust and tender flaky centre, finished with lemon and fresh parsley.

    Ingredients

    • 1 tbsp smoked paprika

    • 1 tsp sweet paprika

    • 1 tsp garlic powder

    • 1 tsp onion powder

    • 1 tsp dried thyme

    • 1 tsp dried oregano

    • ½ tsp cayenne pepper

    • ½ tsp black pepper

    • 1 tsp sea salt

    • 4 cod fillets

    • 2 tbsp olive oil

    • 1 tbsp butter

    Directions

    • Preheat oven to 200°C (180°C Fan).
    • Mix all spices together in a bowl.
    • Brush cod with oil and coat evenly with the spice mixture.
    • Heat butter in a hot pan and sear cod for 2–3 minutes per side.
    • Transfer to oven and cook for 5–7 minutes until flaky.
    • Rest briefly, garnish with parsley and serve with lemon.

    Notes

    • Pat the fish dry before seasoning for a better crust.
    • Adjust cayenne to control the heat level.
    • Best served fresh for optimum texture.
  • James Martin Honey Cake

    James Martin Honey Cake

    This James Martin Honey Cake is a beautifully moist, gently spiced bake with a deep, natural sweetness from golden honey. The texture is soft and tender with a slightly sticky crumb that improves after a day or two. It is an easy, reliable cake that suits both beginner and experienced bakers. Preparation takes around 20 minutes, with a total time of just over 1 hour including baking and cooling.

    Ingredients

    For the Honey Cake

    • 225g unsalted butter
    • 150g soft light brown sugar
    • 200g clear runny honey
    • 3 large eggs
    • 275g self-raising flour
    • 1 tsp baking powder
    • 1 tsp ground mixed spice
    • ½ tsp ground cinnamon
    • 3 tbsp milk
    • Pinch of salt

    For the Topping (Optional)

    • 2 tbsp warm honey, for brushing
    • 1 tbsp demerara sugar

    How to Make James Martin Honey Cake

    • Prepare the oven: Preheat the oven to 180°C or 160°C fan. Grease and line a 20cm round cake tin with baking parchment and place a shelf in the middle of the oven for even baking.
    • Melt the butter and honey: Place the butter, light brown sugar and honey in a saucepan over low heat. Stir gently until melted and smooth, then remove from the heat and allow to cool slightly.
    • Mix the dry ingredients: In a large bowl, sift together the self-raising flour, baking powder, mixed spice, cinnamon and salt. This helps keep the cake light.
    • Add the eggs: Beat the eggs into the cooled honey mixture one at a time, stirring well after each addition so the mixture stays smooth.
    • Combine everything: Pour the wet mixture into the dry ingredients. Add the milk and fold gently until you have a smooth, thick batter with no streaks of flour.
    • Bake the cake: Spoon the mixture into the prepared tin and level the surface. Bake for 40 to 45 minutes, or until golden brown and a skewer inserted into the centre comes out clean.
    • Cool and finish: Leave the cake to cool in the tin for 10 minutes before transferring to a wire rack. Brush the top with warm honey and sprinkle with demerara sugar if using. Allow to cool completely before slicing.
    How to Make James Martin Honey Cake

    Tips

    Why is my honey cake dry?

    Overbaking is the most common cause. Check the cake at the minimum baking time and remove it as soon as a skewer comes out clean.

    Can I make the cake more spiced?

    You can increase the mixed spice slightly or add a pinch of ground ginger for a warmer flavour.

    Why did my cake sink in the middle?

    This can happen if the oven door is opened too early or if the mixture was overmixed. Keep the oven closed until at least 35 minutes have passed.

    Can I use dark honey?

    Yes, dark honey gives a deeper, richer flavour and slightly darker colour. Choose a good-quality honey for best results.

    Serving Suggestions

    • Serve thick slices with a cup of tea or coffee.
    • Spread lightly with salted butter for extra richness.
    • Warm slightly and serve with crème fraîche.
    • Top with fresh berries for a simple dessert.

    Storage

    Room Temperature

    Store in an airtight container for up to 4 days. The flavour often improves after the first day.

    Refrigerator

    Keep chilled for up to 1 week. Allow the cake to come to room temperature before serving for the best texture.

    Freezing

    Wrap tightly in cling film and foil. Freeze for up to 3 months. Thaw at room temperature and refresh in a low oven if desired.

    Nutrition

    • Calories: 365 kcal
    • Carbohydrates: 48g
    • Protein: 5g
    • Fat: 17g
    • Saturated Fat: 10g
    • Sodium: 180mg

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

    FAQs

    Can I bake this as a loaf instead?

    Yes, pour the mixture into a lined 900g loaf tin and bake for 50 to 60 minutes. Check for doneness with a skewer before removing from the oven.

    What size cake tin works best?

    A 20cm round cake tin gives the ideal depth and even baking for this honey cake.

    Can I use wholemeal flour?

    You can replace up to half the flour with wholemeal flour, but the cake will be slightly denser and more rustic in texture.

    Does honey cake improve with time?

    Yes, the flavour deepens after a day or two, making it an excellent make-ahead cake.

    James Martin Honey Cake
    Print

    James Martin Honey Cake

    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

    Moist and gently spiced honey cake with a soft, tender crumb and rich natural sweetness. A simple classic bake perfect for any occasion.

    Ingredients

    • 225g unsalted butter

    • 150g soft light brown sugar

    • 200g clear runny honey

    • 3 large eggs

    • 275g self-raising flour

    • 1 tsp baking powder

    • 1 tsp ground mixed spice

    • ½ tsp ground cinnamon

    • 3 tbsp milk

    • Pinch of salt

    Directions

    • Preheat oven to 180°C (160°C Fan). Grease and line a 20cm round cake tin.
    • Melt butter, sugar and honey gently in a saucepan. Cool slightly.
    • Stir in eggs one at a time.
    • Fold in flour, baking powder, spices, salt and milk until smooth.
    • Pour into tin and level the top.
    • Bake for 40 to 45 minutes until golden and cooked through.
    • Cool in tin briefly, then transfer to a wire rack to cool completely.

    Notes

    • Use good-quality honey for the best flavour.
    • Do not overmix once flour is added.
    • The cake keeps well and improves after a day.
  • James Martin Beer Batter

    James Martin Beer Batter

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

    Ingredients

    For the beer batter

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

    For frying

    • Vegetable oil or sunflower oil, for deep frying

    To coat the fish or vegetables

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

    How to Make James Martin Beer Batter

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

    Tips for Perfect Beer Batter

    Why must the beer be cold?

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

    How thick should the batter be?

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

    Can I make the batter ahead?

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

    Serving Suggestions

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

    Storage

    Room temperature

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

    Refrigerator

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

    Freezing

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

    Nutrition

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

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

    FAQs

    Can I use sparkling water instead of beer?

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

    Which beer is best for batter?

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

    Why is my batter not crispy?

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

    Can this batter be used for vegetables?

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

    James Martin Beer Batter
    Print

    James Martin Beer Batter

    Recipe by Milli RoseCourse: MainCuisine: BritishDifficulty: Easy
    Servings

    4

    servings
    Prep time

    30

    minutes
    Cooking time

    40

    minutes
    Calories

    300

    kcal
    Total time

    1

    hour 

    10

    minutes

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

    Ingredients

    • 150g plain flour

    • 1 tsp baking powder

    • ½ tsp salt

    • 200ml cold beer

    • Oil, for frying

    • Fish or vegetables, to coat

    Directions

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

    Notes

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

    James Martin Cod And Chorizo

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

    Ingredients

    For the cod

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

    For the chorizo sauce

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

    How to Make James Martin Cod And Chorizo

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

    Tips

    How do I stop the cod from overcooking?

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

    Can I make the sauce in advance?

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

    What can I use instead of cod?

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

    Serving Suggestions

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

    Storage

    Room temperature

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

    Refrigerator

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

    Freezing

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

    Nutrition

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

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

    FAQs

    Can I use smoked chorizo?

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

    Is this recipe spicy?

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

    Can I make this dairy free?

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

    What wine works best?

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

    James Martin Cod And Chorizo
    Print

    James Martin Cod And Chorizo

    Recipe by Milli RoseCourse: MainCuisine: BritishDifficulty: Easy
    Servings

    4

    servings
    Prep time

    30

    minutes
    Cooking time

    40

    minutes
    Calories

    300

    kcal
    Total time

    1

    hour 

    10

    minutes

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

    Ingredients

    • 4 cod fillets

    • 150g cooking chorizo

    • 1 onion

    • 2 garlic cloves

    • 200g cherry tomatoes

    • 100ml white wine

    • 1 tbsp tomato purée

    • Olive oil

    • Salt

    • Black pepper

    • Fresh parsley

    Directions

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

    James Martin Belly Pork And Ribs

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

    Ingredients

    For the Pork Belly

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

    For the Ribs

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

    How to Make James Martin Belly Pork And Ribs

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

    Tips

    How do I get perfect crackling?

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

    Why is my pork belly tough?

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

    Can I prepare the ribs in advance?

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

    How do I know when the pork is done?

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

    Serving Suggestions

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

    Storage

    Room Temperature

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

    Refrigerator

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

    Freezing

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

    Nutrition

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

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

    FAQs

    Can I cook the pork belly and ribs separately?

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

    Can I use boneless ribs?

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

    What can I use instead of cider?

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

    How do I reheat without losing crispness?

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

    James Martin Belly Pork And Ribs
    Print

    James Martin Belly Pork And Ribs

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

    4

    servings
    Prep time

    30

    minutes
    Cooking time

    40

    minutes
    Calories

    300

    kcal
    Total time

    1

    hour 

    10

    minutes

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

    Ingredients

    • 1.5kg pork belly, skin scored

    • 2 tsp sea salt

    • 1 tsp black pepper

    • 1 tbsp olive oil

    • 1 tsp fennel seeds

    • 4 garlic cloves

    • 1 onion, sliced

    • 200ml cider or chicken stock

    • 1kg pork ribs

    • 2 tbsp tomato ketchup

    • 2 tbsp honey

    • 1 tbsp wholegrain mustard

    • 1 tbsp soy sauce

    • 1 tsp smoked paprika

    Directions

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

    Notes

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

    James Martin Bread Sauce

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

    Ingredients

    For the base

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

    For thickening and seasoning

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

    How to Make James Martin Bread Sauce

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

    Tips for the Best Bread Sauce

    Why is my bread sauce too thick?

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

    Can I make bread sauce smoother?

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

    How do I avoid a bland flavour?

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

    Can I prepare this ahead of time?

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

    Serving Suggestions

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

    Storage

    Room temperature

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

    Refrigerator

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

    Freezing

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

    Nutrition

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

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

    FAQs

    Can I make bread sauce without cream?

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

    What type of bread works best?

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

    Can I reheat bread sauce?

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

    Is bread sauce served hot or warm?

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

    James Martin Bread Sauce
    Print

    James Martin Bread Sauce

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

    6

    people
    Prep time

    10

    minutes
    Cooking time

    20

    minutes
    Total time

    30

    minutes
    Calories

    210

    kcal

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

    Ingredients

    • 600ml whole milk

    • 1 small onion

    • 6 whole cloves

    • 1 bay leaf

    • 8 black peppercorns

    • 75g fresh white breadcrumbs

    • 40g unsalted butter

    • 3 tbsp double cream

    • Salt

    • Nutmeg and white pepper

    Directions

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

    Notes

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

    James Martin Lobster Thermidor

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

    Ingredients

    For the lobster

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

    For the Thermidor sauce

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

    For the topping

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

    How to Make James Martin Lobster Thermidor

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

    Tips for Perfect Lobster Thermidor

    How do I stop the sauce splitting?

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

    Can I prepare this in advance?

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

    What cheese works best?

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

    Serving Suggestions

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

    Storage

    Room temperature

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

    Refrigerator

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

    Freezing

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

    Nutrition

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

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

    FAQs

    Can I use frozen lobster meat?

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

    What wine is best for Lobster Thermidor?

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

    Can I make this without alcohol?

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

    Is Lobster Thermidor very spicy?

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

    James Martin Lobster Thermidor
    Print

    James Martin Lobster Thermidor

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

    4

    servings
    Prep time

    30

    minutes
    Cooking time

    40

    minutes
    Calories

    300

    kcal
    Total time

    1

    hour 

    10

    minutes

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

    Ingredients

    • 2 whole lobsters

    • 40g unsalted butter

    • 1 shallot, finely chopped

    • 150ml dry white wine

    • 150ml fish stock

    • 150ml double cream

    • Dijon and English mustard

    • Gruyère and Parmesan cheese

    Directions

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

    Notes

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

    James Martin Lemon Meringue

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

    Ingredients

    For the pastry base

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

    For the lemon filling

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

    For the meringue topping

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

    How to Make James Martin Lemon Meringue

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

    Tips for Best Results

    How do I stop the meringue from shrinking?

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

    Why is my filling runny?

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

    Can I make this ahead?

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

    Serving Suggestions

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

    Storage

    Room temperature

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

    Refrigerator

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

    Freezing

    Freezing is not recommended as the meringue texture will suffer.

    Nutrition

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

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

    FAQs

    Can I use shop-bought pastry?

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

    Why does lemon meringue weep?

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

    Can I use bottled lemon juice?

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

    Should I serve lemon meringue warm or cold?

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

    James Martin Lemon Meringue
    Print

    James Martin Lemon Meringue

    Recipe by Milli RoseCourse: DessertCuisine: BritishDifficulty: Medium
    Servings

    8

    slices
    Prep time

    35

    minutes
    Cooking time

    45

    minutes
    Total time

    100

    minutes
    Calories

    380

    kcal

    1

    hour 

    20

    minutes

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

    Ingredients

    • 175g plain flour

    • 100g cold unsalted butter, cubed

    • 2 tbsp icing sugar

    • 1 large egg yolk

    • 2–3 tbsp cold water

    • 4 large lemons, zest and juice

    • 150g caster sugar

    • 3 tbsp cornflour

    • 300ml water

    • 3 large egg yolks

    • 40g unsalted butter

    • 4 large egg whites

    • 200g caster sugar

    • Butter, for greasing

    Directions

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

    Notes

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

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