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  • James Martin Shortcrust Pastry

    James Martin Shortcrust Pastry

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

    Ingredients

    For the Shortcrust Pastry

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

    How to Make James Martin Shortcrust Pastry

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

    Tips for Perfect Shortcrust Pastry

    Why is my pastry tough?

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

    How do I stop the pastry shrinking?

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

    Can I make it sweeter?

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

    What if the dough is too crumbly?

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

    Serving Suggestions

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

    Storage

    Room Temperature

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

    Refrigerator

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

    Freezing

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

    Nutrition

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

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

    FAQs

    Can I make shortcrust pastry without egg?

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

    Do I need baking beans for blind baking?

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

    Can I use margarine instead of butter?

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

    How thick should I roll shortcrust pastry?

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

    James Martin Shortcrust Pastry
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    James Martin Shortcrust Pastry

    Recipe by Milli RoseCourse: BasicCuisine: BritishDifficulty: Easy
    Servings

    4

    servings
    Prep time

    30

    minutes
    Cooking time

    40

    minutes
    Calories

    300

    kcal
    Total time

    1

    hour 

    10

    minutes

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

    Ingredients

    • 250g plain flour

    • 125g cold unsalted butter, diced

    • 1 large egg yolk

    • 2–3 tbsp cold water

    • Pinch of fine salt

    Directions

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

    Notes

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

    James Martin Banana Muffins

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

    Ingredients

    For the muffins

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

    Optional topping

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

    How to Make James Martin Banana Muffins

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

    Tips for Perfect Banana Muffins

    Why are my muffins dense?

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

    How ripe should the bananas be?

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

    Can I make them extra moist?

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

    Serving Suggestions

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

    Storage

    Room temperature

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

    Refrigerator

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

    Freezing

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

    Nutrition

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

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

    FAQs

    Can I bake this as a loaf instead?

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

    What size tray bake tin works best?

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

    Can I use wholemeal flour?

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

    Is this cake suitable for children?

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

    James Martin Banana Muffins
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    James Martin Banana Muffins

    Recipe by Milli RoseCourse: DessertCuisine: BritishDifficulty: Easy
    Servings

    4

    servings
    Prep time

    30

    minutes
    Cooking time

    40

    minutes
    Calories

    300

    kcal
    Total time

    1

    hour 

    10

    minutes

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

    Ingredients

    • 125g unsalted butter, softened

    • 150g light brown sugar

    • 2 large eggs

    • 3 ripe bananas, mashed

    • 1 tsp vanilla extract

    • 225g self-raising flour

    • 1 tsp baking powder

    • 0.5 tsp ground cinnamon

    • 2 tbsp milk

    Directions

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

    Notes

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

    James Martin Lamb Shoulder

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

    Ingredients

    For the lamb

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

    For the roasting tin

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

    How to Make James Martin Lamb Shoulder

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

    Tips for Best Results

    How do I keep lamb shoulder moist?

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

    Can I cook this the day before?

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

    How do I get crispy edges?

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

    Serving Suggestions

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

    Storage

    Room temperature

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

    Refrigerator

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

    Freezing

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

    Nutrition

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

    Values are estimates and may vary based on ingredients used.

    FAQs

    Can I bake this as a loaf instead?

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

    What size tray bake tin works best?

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

    Can I use wholemeal flour?

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

    Is this cake suitable for children?

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

    James Martin Lamb Shoulder
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    James Martin Lamb Shoulder

    Recipe by Milli RoseCourse: MainCuisine: BritishDifficulty: Easy
    Servings

    6

    people
    Prep time

    15

    minutes
    Cooking time

    2

    hours 

    45

    minutes
    Total time

    180

    minutes
    Calories

    520

    kcal

    3

    hours 

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

    Ingredients

    • 2.2kg lamb shoulder, bone in

    • 4 garlic cloves, sliced

    • 2 tbsp olive oil

    • 2 tsp sea salt

    • 1 tsp black pepper

    • 2 tbsp fresh rosemary, chopped

    • 1 large onion, sliced

    • 2 carrots, roughly chopped

    • 300ml chicken stock

    • 1 tbsp plain flour, optional

    Directions

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

    Notes

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

    James Martin Lamb Shanks

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

    Ingredients

    For the lamb shanks

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

    How to Make James Martin Lamb Shanks

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

    Tips

    How do I stop lamb shanks from drying out?

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

    Can I make this without wine?

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

    Why are my lamb shanks still tough?

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

    Serving Suggestions

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

    Storage

    Room temperature

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

    Refrigerator

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

    Freezing

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

    Nutrition

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

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

    FAQs

    Can I cook lamb shanks in advance?

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

    What cut of lamb works best for slow cooking?

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

    Can I make this in a slow cooker?

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

    Do lamb shanks need to be fully submerged?

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

    James Martin Lamb Shanks
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    James Martin Lamb Shanks

    Recipe by Milli RoseCourse: MainCuisine: BritishDifficulty: Medium
    Servings

    4

    servings
    Prep time

    30

    minutes
    Cooking time

    40

    minutes
    Calories

    300

    kcal
    Total time

    1

    hour 

    10

    minutes

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

    Ingredients

    • 4 lamb shanks

    • 2 tbsp olive oil

    • 2 onions, chopped

    • 2 carrots, chopped

    • 2 celery sticks, chopped

    • 4 garlic cloves, crushed

    • 2 tbsp plain flour

    • 2 tbsp tomato purée

    • 250ml red wine

    • 500ml lamb stock

    • 2 sprigs rosemary

    • 2 bay leaves

    • Salt

    • Black pepper

    Directions

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

    Notes

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

    James Martin Orange Sauce

    This James Martin orange sauce is a glossy, vibrant citrus sauce with a perfect balance of sweetness and gentle bitterness. It has a smooth, pourable texture and a fresh orange aroma that lifts both savoury and sweet dishes. The recipe is straightforward and beginner friendly, yet the result feels restaurant worthy. From start to finish, it takes about 20 minutes.

    Ingredients

    For the orange sauce

    • 200ml fresh orange juice
    • 1 teaspoon finely grated orange zest
    • 50g caster sugar
    • 1 tablespoon white wine vinegar
    • 20g unsalted butter
    • 1 teaspoon cornflour mixed with 1 tablespoon cold water
    • Pinch of salt
    James Martin Orange Sauce

    How to Make James Martin Orange Sauce

    • Prepare the pan: Place a small saucepan on medium heat and add the orange juice, zest, caster sugar, vinegar, and salt. Stir gently to combine.
    • Simmer the sauce: Bring the mixture to a gentle simmer, stirring until the sugar has fully dissolved and the aroma becomes bright and citrusy.
    • Thicken: Stir in the cornflour mixture and cook for 1 to 2 minutes, stirring constantly until the sauce lightly thickens.
    • Finish with butter: Remove the pan from the heat and whisk in the butter until the sauce looks smooth and glossy.
    • Serve: Taste and adjust if needed, then serve warm over your chosen dish.

    Tips for Best Results

    How do I avoid a bitter taste?

    Keep the heat gentle and avoid boiling the sauce hard. Rapid boiling can draw bitterness from the zest.

    Can I make the sauce smoother?

    Yes, strain the finished sauce through a fine sieve to remove zest for a silky texture.

    What if the sauce is too thick?

    Whisk in a splash of warm water or extra orange juice until it reaches the right consistency.

    How do I boost the orange flavour?

    Add a little extra zest at the end, but only a pinch to keep the flavour balanced.

    Serving Suggestions

    • Spoon over duck breast or roast chicken
    • Serve with pancakes or waffles
    • Drizzle over orange loaf cake or sponge pudding
    • Use as a glaze for roasted vegetables

    Storage

    Room temperature

    This sauce should not be kept at room temperature for long. Serve shortly after making for best flavour.

    Refrigerator

    Store in an airtight container for up to 3 days. Reheat gently in a saucepan or microwave.

    Freezing

    Freeze in small portions for up to 2 months. Defrost in the fridge and reheat slowly while stirring.

    Nutrition

    • Calories: 120 kcal
    • Carbohydrates: 18g
    • Protein: 0.5g
    • Fat: 5g
    • Saturated fat: 3g
    • Sodium: 40mg

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

    FAQs

    Can I make this sauce ahead of time?

    Yes, you can prepare it up to three days in advance and store it in the fridge. Reheat gently before serving.

    Is this orange sauce suitable for duck?

    Yes, it pairs beautifully with duck, especially pan-seared duck breast.

    Can I use bottled orange juice?

    Fresh orange juice gives the best flavour, but bottled juice can be used if it is not from concentrate.

    Can I make this sauce dairy free?

    Yes, simply omit the butter or replace it with a dairy free alternative.

    James Martin Orange Sauce
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    James Martin Orange Sauce

    Recipe by Milli RoseCourse: SauceCuisine: BritishDifficulty: Easy
    Servings

    4

    portions
    Prep time

    5

    minutes
    Cooking time

    15

    minutes
    Total time

    20

    minutes
    Calories

    120

    kcal

    20

    minutes

    A smooth, glossy orange sauce inspired by James Martin, made with fresh orange juice, zest, butter, and a hint of sugar. Perfect for duck, chicken, pancakes, or desserts.

    Ingredients

    • 200ml fresh orange juice

    • 1 tsp finely grated orange zest

    • 50g caster sugar

    • 1 tbsp white wine vinegar

    • 20g unsalted butter

    • 1 tsp cornflour mixed with 1 tbsp cold water

    • Pinch of salt

    Directions

    • Pour the orange juice into a small saucepan and add the zest, sugar, vinegar, and salt.
    • Place over medium heat and bring to a gentle simmer, stirring until the sugar dissolves.
    • Stir in the cornflour mixture and cook for 1 to 2 minutes until slightly thickened.
    • Remove from the heat and whisk in the butter until the sauce is smooth and glossy.
    • Taste and adjust sweetness or acidity if needed, then serve warm.

    Notes

    • Use freshly squeezed orange juice for the best flavour.
    • Do not boil rapidly or the sauce may become bitter.
    • The sauce can be strained for an extra smooth finish.
  • James Martin Lamb Tagine

    James Martin Lamb Tagine

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

    Ingredients

    For the lamb tagine

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

    To serve

    • Steamed couscous or flatbreads
    • Natural yogurt or harissa, optional
    James Martin Lamb Tagine

    How to Make James Martin Lamb Tagine

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

    Tips for the Best Lamb Tagine

    Why is my lamb not tender?

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

    Can I make this without a tagine pot?

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

    How do I balance sweetness and spice?

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

    Can I cook this on the hob instead?

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

    Serving Suggestions

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

    Storage

    Room temperature

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

    Refrigerator

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

    Freezing

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

    Nutrition

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

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

    FAQs

    Can I make lamb tagine a day ahead?

    Yes, it often tastes even better the next day as the flavours deepen. Reheat gently before serving.

    What cut of lamb works best for tagine?

    Lamb shoulder is ideal as it becomes tender and juicy when slow cooked.

    Can I reduce the sweetness?

    You can reduce the honey or dried fruit slightly if you prefer a more savoury finish.

    Is lamb tagine spicy?

    It is warmly spiced rather than hot, making it suitable for most tastes.

    James Martin Lamb Tagine
    Print

    James Martin Lamb Tagine

    Recipe by Milli RoseCourse: MainCuisine: MoroccanDifficulty: Medium
    Servings

    4

    servings
    Prep time

    30

    minutes
    Cooking time

    40

    minutes
    Calories

    300

    kcal
    Total time

    1

    hour 

    10

    minutes

    Slow cooked lamb tagine with warming spices, dried apricots, and a rich savoury sauce.

    Ingredients

    • 1 kg lamb shoulder, diced

    • 2 tbsp olive oil

    • 2 large onions, sliced

    • 3 garlic cloves, crushed

    • 2 tsp ground cumin

    • 2 tsp ground coriander

    • 1 tsp ground cinnamon

    • 1 tsp ground ginger

    • 1 tsp paprika

    • 1 tbsp tomato purée

    • 500 ml lamb stock

    • 200 g chopped tomatoes

    • 100 g dried apricots

    • 2 tbsp honey

    • Salt and black pepper

    • Fresh coriander

    Directions

    • Preheat the oven to 160°C or 140°C fan.
    • Brown the lamb in olive oil until golden.
    • Soften onions and garlic in the same dish.
    • Add spices and cook until fragrant.
    • Stir in tomatoes, stock, honey, apricots, and lamb.
    • Cover and cook in the oven for 2 hours until tender.
    • Season, garnish with coriander, and serve.

    Notes

    • Cook low and slow for best texture.
    • Flavours improve if made a day ahead.
    • Serve with couscous or flatbreads.
  • James Martin Mince Pies

    James Martin Mince Pies

    These James Martin mince pies are crisp, buttery, and generously filled with rich spiced mincemeat. The pastry is short and tender, while the filling stays soft and fragrant with citrus and dried fruit. This is a straightforward bake that suits confident beginners and experienced home bakers alike. From start to finish, they take about 1 hour including chilling and baking.

    Ingredients

    For the pastry

    • 225g plain flour
    • 100g cold unsalted butter, diced
    • 25g icing sugar
    • 1 large egg yolk
    • 2 to 3 tbsp cold water

    For the filling

    • 300g good quality mincemeat
    • 1 tbsp brandy or orange juice
    • 1 tsp orange zest

    To finish

    • Icing sugar, for dusting
    • Butter, for greasing the tin
    James Martin Mince Pies

    How to Make James Martin Mince Pies

    • Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle of the oven so the pies bake evenly and colour nicely.
    • Make the pastry: Rub the butter into the flour until it resembles fine breadcrumbs. Stir in the icing sugar, then add the egg yolk and enough cold water to bring it together into a soft dough.
    • Chill the dough: Shape the pastry into a disc, wrap, and chill for 20 minutes. This helps keep the pastry short and prevents shrinkage.
    • Prepare the filling: Mix the mincemeat with the brandy or orange juice and orange zest. Set aside while you roll the pastry.
    • Roll and line: Roll out the pastry on a lightly floured surface. Cut out rounds and line a greased 12 hole mince pie tin.
    • Fill and top: Spoon the mincemeat into each case. Cut smaller rounds or stars for the lids and place them on top, pressing lightly to seal.
    • Bake: Bake for 18 to 22 minutes until the pastry is golden and crisp.
    • Cool and finish: Leave to cool in the tin for 5 minutes, then lift onto a wire rack. Dust with icing sugar before serving.

    Tips

    How do I stop soggy bottoms?

    Use a dark metal tin and avoid overfilling the pies. Chilling the pastry before baking also helps keep the base crisp.

    Can I make the pastry ahead of time?

    Yes, the pastry can be made a day in advance and kept wrapped in the fridge until needed.

    What if my pastry cracks when rolling?

    Let it sit at room temperature for a few minutes, then gently bring it back together with your hands.

    Serving Suggestions

    • Serve warm with brandy butter or clotted cream
    • Enjoy with a cup of tea or mulled wine
    • Dust generously with icing sugar just before serving

    Storage

    Room temperature

    Keep in an airtight tin for up to 3 days.

    Refrigerator

    Store for up to 5 days and bring back to room temperature before serving.

    Freezing

    Freeze baked mince pies for up to 3 months. Defrost fully and reheat briefly in a low oven.

    Nutrition

    • Calories: 320 kcal
    • Carbohydrates: 38g
    • Protein: 4g
    • Fat: 17g
    • Saturated fat: 10g
    • Sodium: 120mg

    Nutrition values are estimates and may vary.

    FAQs

    Can I bake this as a loaf instead?

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

    What size tray bake tin works best?

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

    Can I use wholemeal flour?

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

    Is this cake suitable for children?

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

    James Martin Mince Pies
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    James Martin Mince Pies

    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

    Classic James Martin mince pies with buttery shortcrust pastry and a rich spiced mincemeat filling. Perfect for Christmas baking and festive gatherings.

    Ingredients

    • 225g plain flour

    • 100g unsalted butter, cold and diced

    • 25g icing sugar

    • 1 large egg yolk

    • 2–3 tbsp cold water

    • 300g mincemeat

    • 1 tbsp brandy or orange juice

    • 1 tsp orange zest

    Directions

    • Preheat the oven to 200°C (180°C fan) and grease a 12 hole mince pie tin.
    • Rub butter into flour, then mix in icing sugar, egg yolk, and enough water to form a dough.
    • Chill the pastry for 20 minutes.
    • Mix mincemeat with brandy or orange juice and zest.
    • Roll pastry, line the tin, and fill with mincemeat.
    • Top with pastry lids and bake for 18–22 minutes until golden.
    • Cool slightly, then dust with icing sugar before serving.

    Notes

    • Chilling the pastry improves texture.
    • Do not overfill to avoid leaks.
    • Best enjoyed warm or at room temperature.
  • James Martin Tartiflette Recipe

    James Martin Tartiflette Recipe

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

    Ingredients

    For the potato base

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

    For the filling

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

    For the topping

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

    How to Make James Martin Tartiflette

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

    Tips

    How do I stop the tartiflette from being watery?

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

    What cheese can I use if I cannot find Reblochon?

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

    Can I prepare this in advance?

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

    Serving Suggestions

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

    Storage

    Room temperature

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

    Refrigerator

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

    Freezing

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

    Nutrition

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

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

    FAQs

    Can I make tartiflette without bacon?

    Yes, you can omit the bacon and add sautéed mushrooms or leeks for a vegetarian version.

    What potatoes work best for tartiflette?

    Waxy potatoes such as Charlotte or Yukon Gold hold their shape and give the best texture.

    Can I reheat tartiflette the next day?

    Yes, reheat covered in the oven at 170°C until piping hot all the way through.

    Is tartiflette very rich?

    It is a rich and hearty dish, best served in moderate portions with something fresh on the side.

    James Martin Tartiflette Recipe
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    James Martin Tartiflette 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 French potato bake made with creamy cheese, bacon, and onions. Rich, comforting, and perfect for cold days.

    Ingredients

    • 1 kg waxy potatoes

    • 200 g smoked bacon lardons

    • 1 large onion, sliced

    • 2 cloves garlic, chopped

    • 200 ml double cream

    • 100 ml crème fraîche

    • 1 Reblochon cheese

    • Salt and black pepper

    • Butter, for greasing

    Directions

    • Preheat the oven to 200°C or 180°C fan and grease a baking dish.
    • Boil sliced potatoes until just tender, then drain well.
    • Fry bacon with onions until soft, then add garlic.
    • Stir in cream and crème fraîche and simmer briefly.
    • Layer potatoes and bacon mixture in the dish.
    • Top with halved cheese and bake until golden and bubbling.

    Notes

    • Use waxy potatoes to keep the layers intact.
    • Let the dish rest before serving for cleaner slices.
  • James Martin Plaice Goujons

    James Martin Plaice Goujons

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

    Ingredients

    For the plaice goujons

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

    To serve

    • Lemon wedges
    • Tartar sauce or mayonnaise
    James Martin Plaice Goujons

    How to Make James Martin Plaice Goujons

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

    Tips

    How do I keep the goujons crisp?

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

    Can I bake these instead of frying?

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

    What breadcrumbs work best?

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

    Serving Suggestions

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

    Storage

    Room temperature

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

    Refrigerator

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

    Freezing

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

    Nutrition

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

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

    FAQs

    Can I use another type of fish?

    Yes, cod, haddock, or sole work well and can be prepared in the same way.

    What oil is best for frying goujons?

    A neutral oil such as vegetable or sunflower oil gives the cleanest flavour.

    Can I make these ahead of time?

    You can breadcrumb the fish a few hours ahead and keep it chilled until ready to cook.

    Are plaice goujons suitable for children?

    Yes, they are mild in flavour and make a great child-friendly fish dish.

    James Martin Plaice Goujons
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    James Martin Plaice Goujons

    Recipe by Milli RoseCourse: MainCuisine: BritishDifficulty: Easy
    Servings

    4

    people
    Prep time

    15

    minutes
    Cooking time

    15

    minutes
    Total time

    30

    minutes
    Calories

    320

    kcal

    30

    minutes

    Crispy plaice goujons coated in golden breadcrumbs and cooked until light, flaky, and perfectly crisp. An easy British fish dish ideal for lunch or supper.

    Ingredients

    • 500g plaice fillets, skinless

    • 2 large eggs

    • 50g plain flour

    • 100g fresh breadcrumbs

    • 1 tsp sea salt

    • ½ tsp black pepper

    • Zest of 1 lemon

    • Vegetable oil, for frying

    • Lemon wedges, to serve

    Directions

    • Slice the plaice fillets lengthways into even strips and pat dry with kitchen paper.
    • Place the flour in one bowl, beat the eggs in a second bowl, and mix breadcrumbs with lemon zest, salt, and pepper in a third bowl.
    • Dust each strip of plaice in flour, dip into egg, then coat evenly in the breadcrumbs.
    • Heat a shallow layer of oil in a frying pan over medium heat.
    • Fry the goujons for 2 to 3 minutes on each side until crisp and golden.
    • Lift out and drain briefly on kitchen paper.
    • Serve hot with lemon wedges and your choice of sides.

    Notes

    • Keep the oil at a steady heat to avoid greasy crumbs.
    • Fresh breadcrumbs give the lightest texture.
    • Serve immediately for best crunch.
  • James Martin Ragu Bolognese Recipe

    James Martin Ragu Bolognese Recipe

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

    Ingredients

    For the ragu sauce

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

    To serve

    • 400g dried tagliatelle or spaghetti
    • Freshly grated Parmesan cheese
    • Fresh basil leaves, optional
    James Martin Ragu Bolognese Recipe

    How to Make James Martin Ragu Bolognese

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

    Tips

    How do I get a deeper flavour?

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

    Why is my sauce watery?

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

    Can I make this ahead of time?

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

    Serving Suggestions

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

    Storage

    Room temperature

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

    Refrigerator

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

    Freezing

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

    Nutrition

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

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

    FAQs

    Can I use pork or veal instead of beef?

    Yes, you can replace part or all of the beef with pork or veal mince for a softer, richer sauce.

    Do I have to use wine?

    No, you can leave it out and add a little extra stock instead, though the flavour will be slightly different.

    What pasta works best with ragu bolognese?

    Wide pasta such as tagliatelle or pappardelle works best as it holds the sauce well.

    Can I cook this in a slow cooker?

    Yes, brown everything first, then cook on low for 6 to 8 hours for excellent results.

    James Martin Ragu Bolognese Recipe
    Print

    James Martin Ragu Bolognese Recipe

    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 James Martin style ragu bolognese, slow cooked with beef, pancetta, tomatoes, and red wine. Perfect served with pasta.

    Ingredients

    • 2 tbsp olive oil

    • 1 large onion, finely chopped

    • 2 celery sticks, diced

    • 1 large carrot, diced

    • 2 garlic cloves, crushed

    • 500g beef mince

    • 150g pancetta, chopped

    • 2 tbsp tomato purée

    • 150ml red wine

    • 400g chopped tomatoes

    • 200ml beef stock

    • 1 bay leaf

    • 1 tsp dried oregano

    • Salt and black pepper

    • 400g pasta, to serve

    Directions

    • Heat oil and soften vegetables gently.
    • Add garlic and pancetta and cook until lightly golden.
    • Brown the beef mince evenly.
    • Stir in tomato purée and reduce with red wine.
    • Add tomatoes, stock, herbs and simmer gently.
    • Cook pasta and combine with sauce before serving.

    Notes

    • Simmer slowly for best flavour.
    • Stir occasionally to prevent sticking.
    • Freezes well for batch cooking.

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