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James Martin Yorkshire Pudding Recipe For 4 Persons
This classic Yorkshire pudding recipe is crisp on the outside with a light, airy centre that rises beautifully in the oven. Made with a simple batter and hot oil, it delivers a rich, savoury flavour that pairs perfectly with roast dinners. It’s surprisingly easy to master with the right technique, making it suitable for beginners. From start to finish, this recipe takes around 35 minutes.

Ingredients

For the Yorkshire pudding batter
- 140g plain flour
- 4 large eggs
- 200ml whole milk
- ½ tsp salt
For cooking
- 4 tbsp vegetable oil or beef dripping
How to Make James Martin Yorkshire Pudding Recipe For 4 Persons
- Prepare the oven: Preheat the oven to 220°C or 200°C fan. Place a shelf in the top third of the oven so the puddings rise quickly and become crisp.
- Heat the oil: Divide the oil evenly into a 4-hole Yorkshire pudding tin or muffin tray. Place the tray in the oven for 10–15 minutes until the oil is smoking hot.
- Mix the batter: In a bowl, whisk the eggs, milk, and salt together. Gradually add the flour, whisking until smooth and lump-free. Let the batter rest for 10 minutes if possible.
- Fill the tins: Carefully remove the hot tin from the oven. Quickly and evenly pour the batter into each hole. The oil should sizzle immediately.
- Bake: Return the tray to the oven and bake for 20–25 minutes without opening the door, until the puddings are risen, golden, and crisp.
- Serve: Remove from the oven and serve immediately while hot and puffed up.
Tips

Why didn’t my Yorkshire puddings rise?

The oil must be very hot before adding the batter. Also, avoid opening the oven door during baking.

Can I make the batter in advance?

Yes, the batter can be made up to a few hours ahead and kept chilled. Bring it to room temperature before using.

How do I get them extra crispy?

Use beef dripping for richer flavour and crisp edges, and bake in a very hot oven.

Should the batter be thick or thin?

The batter should be similar in consistency to single cream for best results.

Serving Suggestions
- Serve with roast beef and gravy
- Pair with roast chicken or lamb
- Fill with sausages for a quick toad-in-the-hole twist
- Drizzle with onion gravy for extra flavour
Storage

Room Temperature

Best served fresh, but can sit at room temperature for up to 2 hours.

Refrigerator

Store in an airtight container for up to 2 days. Reheat in a hot oven to crisp up.

Freezing

Freeze for up to 1 month. Reheat directly from frozen in a hot oven until heated through and crisp.

Nutrition
- Calories: 220 kcal
- Carbohydrates: 18g
- Protein: 7g
- Fat: 13g
- Saturated Fat: 3g
- Sodium: 180mg
Nutrition values are estimates and may vary depending on ingredients used.

FAQs

Why is my Yorkshire pudding flat?

Flat puddings are usually caused by oil that isn’t hot enough or opening the oven door during baking.

Can I use self-raising flour?

Plain flour is recommended for the correct texture, but self-raising flour can be used in a pinch, though results may differ slightly.

What oil is best for Yorkshire pudding?

Vegetable oil or beef dripping works best as they can withstand high temperatures and add flavour.

Can I make mini Yorkshire puddings?

Yes, simply use a muffin tin and reduce the cooking time slightly while keeping the oven hot.
Print

James Martin Yorkshire Pudding Recipe For 4 Persons
Recipe by Milli RoseCourse: Side DishCuisine: BritishDifficulty: Easy
Servings
4
servings
Prep time
30
minutes
Cooking time
40
minutes
Calories
300
kcal
Total time
1
hour
10
minutes
Crispy, golden Yorkshire puddings with a light and airy centre. Perfectly risen and ideal for serving with roast dinners.
Ingredients
140g plain flour
4 large eggs
200ml whole milk
½ tsp salt
4 tbsp vegetable oil or beef dripping
Directions
Preheat oven to 220°C (200°C Fan) and heat oil in a tin until smoking hot.
Whisk eggs, milk, salt, and flour into a smooth batter.
Carefully pour batter into hot oil-filled tin.
Bake for 20–25 minutes until risen and golden.
Serve immediately while hot and crisp.
Notes

Ensure oil is very hot before adding batter.
Do not open oven door during baking.
Best served immediately for maximum rise and crispness.
April 1, 2026
James Martin Lemon Cheesecake Recipe
This James Martin lemon cheesecake is a beautifully light and creamy dessert with a bright citrus flavour that cuts through the richness perfectly. The buttery biscuit base pairs wonderfully with the smooth, tangy filling, creating a well-balanced treat. It is an easy, no-fuss recipe that feels impressive yet approachable for home bakers. With minimal baking and a simple method, it comes together in around 30 minutes plus chilling time.

Ingredients

For the base
- 200g digestive biscuits, crushed
- 100g unsalted butter, melted
For the filling
- 400g full-fat cream cheese
- 100g icing sugar
- 300ml double cream
- Zest of 2 lemons
- Juice of 1½ lemons
- 1 tsp vanilla extract
For the topping
- Lemon slices or zest, to decorate
- Optional: lemon curd for extra flavour
How to Make James Martin Lemon Cheesecake
- Prepare the base: Crush the digestive biscuits into fine crumbs, then mix with the melted butter until well combined. Press the mixture firmly into the base of a lined springform tin and chill in the fridge for 20 minutes to set.
- Prepare the filling: In a large bowl, beat the cream cheese and icing sugar until smooth and creamy with no lumps.
- Add flavouring: Stir in the lemon zest, lemon juice, and vanilla extract. Mix gently until fully incorporated.
- Whip the cream: In a separate bowl, whip the double cream to soft peaks, then fold it carefully into the cream cheese mixture to keep it light and airy.
- Assemble the cheesecake: Spoon the filling over the chilled base and smooth the top with a spatula.
- Chill to set: Refrigerate the cheesecake for at least 4–6 hours, or preferably overnight, until firm.
- Decorate and serve: Remove from the tin, decorate with lemon slices or zest, and slice to serve.
Tips

How do I get a smooth, lump-free filling?

Make sure the cream cheese is at room temperature before mixing, and beat it well before adding other ingredients.

Why is my cheesecake not setting?

This usually means it needs more chilling time. Always allow at least 4 hours, but overnight chilling gives the best results.

Can I make the flavour stronger?

Yes, add extra lemon zest or a spoonful of lemon curd to intensify the citrus taste.

How do I keep the base from crumbling?

Press the biscuit mixture firmly into the tin and chill it well before adding the filling.

Serving Suggestions
- Serve chilled with a drizzle of lemon curd
- Add fresh berries for a colourful contrast
- Pair with a cup of tea or coffee
- Dust lightly with icing sugar for a simple finish
Storage

Room temperature

Not suitable for keeping at room temperature for long periods. Serve straight from the fridge.

Refrigerator

Store in an airtight container in the fridge for up to 3 days.

Freezing

Freeze the cheesecake (without toppings) for up to 2 months. Thaw overnight in the fridge before serving.

Nutrition
- Calories: 420 kcal
- Carbohydrates: 28g
- Protein: 5g
- Fat: 32g
- Saturated Fat: 19g
- Sodium: 220mg
These values are approximate and may vary depending on ingredients used.

FAQs

Can I make this cheesecake without baking?

Yes, this is a no-bake cheesecake that sets in the fridge, making it simple and convenient.

Can I use low-fat cream cheese?

You can, but the texture may be less creamy and it may not set as firmly.

How long does it take to set properly?

It should chill for at least 4–6 hours, but overnight is best for a firm texture.

Can I use a different biscuit for the base?

Yes, graham crackers or shortbread biscuits work well as alternatives.
Print

James Martin Lemon Cheesecake Recipe
Recipe by Milli RoseCourse: DessertCuisine: BritishDifficulty: Easy
Servings
10
slices
Prep time
30
minutes
Cooking timeminutes
Total time
360
minutes
Calories
420
kcal
A light and creamy lemon cheesecake with a buttery biscuit base and a fresh citrus flavour. Easy to prepare and perfect for any occasion.
Ingredients
200g digestive biscuits, crushed
100g unsalted butter, melted
400g cream cheese
100g icing sugar
300ml double cream
Zest of 2 lemons
Juice of 1½ lemons
1 tsp vanilla extract
Lemon slices or zest for decoration
Directions
Mix crushed biscuits with melted butter and press into a tin. Chill until firm.
Beat cream cheese and icing sugar until smooth.
Add lemon zest, juice and vanilla, then mix well.
Whip cream to soft peaks and fold into the mixture.
Spread filling over base and smooth the top.
Chill for 4–6 hours or overnight until set.
Decorate with lemon and serve chilled.
Notes

Use full-fat cream cheese for best texture.
Chill overnight for a firmer finish.
Add lemon curd for extra citrus flavour.
March 31, 2026
James Martin Chicken Curry
This James Martin chicken curry is a rich, comforting dish packed with warming spices and tender pieces of chicken in a silky sauce. The texture is beautifully smooth with a gentle heat that builds without overpowering the dish. It is straightforward to prepare, making it suitable for confident beginners. From start to finish, it takes around 50 minutes, perfect for a satisfying midweek meal.

Ingredients

For the Chicken
- 500g chicken breast or thigh, cut into bite-sized pieces
- 1 tbsp vegetable oil
- Salt and black pepper, to taste
For the Curry Sauce
- 1 tbsp vegetable oil
- 1 large onion, finely chopped
- 2 garlic cloves, crushed
- 1 tbsp fresh ginger, grated
- 2 tsp curry powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric
- 1/2 tsp chilli powder (optional)
- 400g chopped tomatoes
- 150ml chicken stock
- 100ml double cream
- Salt and black pepper, to taste
To Finish
- Fresh coriander, chopped
- Cooked rice or naan bread, to serve
How to Make James Martin Chicken Curry
- Prepare the ingredients: Chop the onion, garlic, and ginger, and cut the chicken into even pieces so it cooks evenly.
- Cook the chicken: Heat 1 tablespoon of oil in a large pan over medium heat. Season the chicken with salt and pepper, then cook for 5 to 6 minutes until lightly golden. Remove and set aside.
- Make the base: In the same pan, add another tablespoon of oil. Cook the onion gently for 5 to 7 minutes until soft and translucent.
- Add aromatics: Stir in the garlic and ginger and cook for 1 minute until fragrant.
- Add spices: Sprinkle in the curry powder, cumin, coriander, turmeric, and chilli powder. Cook for 1 to 2 minutes to release the flavours.
- Build the sauce: Add the chopped tomatoes and chicken stock. Stir well and bring to a gentle simmer.
- Return the chicken: Add the cooked chicken back to the pan. Simmer for 15 to 20 minutes until the chicken is tender and the sauce thickens.
- Finish the curry: Stir in the cream and cook for another 3 to 5 minutes. Taste and adjust seasoning as needed.
- Serve: Sprinkle with fresh coriander and serve hot with rice or naan.
Tips

How do I make the curry richer?

Add a knob of butter or an extra splash of cream at the end for a more luxurious finish.

Can I make it spicier?

Increase the chilli powder or add a finely chopped fresh chilli when cooking the onions.

Why is my curry too thin?

Let it simmer uncovered for a few extra minutes to reduce and thicken naturally.

Can I use chicken thighs instead?

Yes, chicken thighs add extra flavour and remain juicy during cooking.

Serving Suggestions
- Serve with fluffy basmati rice
- Add warm naan bread on the side
- Pair with a simple cucumber raita
- Garnish with extra fresh coriander
Storage

At Room Temperature

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

In the Refrigerator

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

Freezing

Freeze for up to 3 months. Allow to cool completely before freezing and defrost overnight in the fridge before reheating.

Nutrition
- Calories: 420 kcal
- Carbohydrates: 14g
- Protein: 32g
- Fat: 26g
- Saturated Fat: 10g
- Sodium: 620mg
These values are approximate and may vary depending on exact ingredients used.

FAQs

Can I make this curry ahead of time?

Yes, this curry tastes even better the next day as the flavours develop. Store it in the fridge and reheat gently.

What can I use instead of cream?

You can use coconut milk or natural yogurt for a lighter alternative.

Can I add vegetables to this curry?

Yes, vegetables like spinach, peas, or bell peppers work very well in this dish.

Is this curry very spicy?

No, it is mildly spiced, but you can adjust the heat level by adding more or less chilli.
Print

James Martin Chicken Curry
Recipe by Milli RoseCourse: Main CourseCuisine: British, IndianDifficulty: 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 chicken curry with warming spices, tender chicken, and a creamy, flavourful sauce. Perfect for an easy homemade dinner.
Ingredients
500g chicken, diced
2 tbsp vegetable oil
1 onion, chopped
2 garlic cloves, crushed
1 tbsp ginger, grated
2 tsp curry powder
1 tsp cumin
1 tsp coriander
1/2 tsp turmeric
1/2 tsp chilli powder
400g chopped tomatoes
150ml chicken stock
100ml double cream
Salt and pepper
Fresh coriander
Directions
Cook chicken until golden, then set aside.
Soften onions, then add garlic and ginger.
Stir in spices and cook briefly.
Add tomatoes and stock, then simmer.
Return chicken and cook until tender.
Stir in cream and finish.
Serve with rice or naan.
Notes

Adjust spice levels to taste.
Use chicken thighs for extra flavour.
Can be made ahead and reheated.
March 31, 2026
James Martin Buttermilk Chicken
This James Martin buttermilk chicken is wonderfully crisp on the outside and tender, juicy on the inside. Marinated in seasoned buttermilk, the chicken develops a rich flavour with a subtle tang and beautifully golden coating. It’s a straightforward recipe that delivers impressive results, perfect for a relaxed weekend meal or family dinner. Total time is around 1 hour, including marinating and cooking.

Ingredients

For the chicken marinade
- 800g chicken thighs or drumsticks (skin on)
- 500ml buttermilk
- 2 cloves garlic, crushed
- 1 tsp paprika
- 1 tsp salt
- ½ tsp black pepper
For the coating
- 150g plain flour
- 1 tsp baking powder
- 1 tsp paprika
- 1 tsp garlic powder
- ½ tsp cayenne pepper (optional)
- 1 tsp salt
- ½ tsp black pepper
For frying
- Vegetable oil, for deep frying
How to Make James Martin Buttermilk Chicken
- Prepare the marinade: In a large bowl, mix the buttermilk, garlic, paprika, salt, and pepper. Add the chicken pieces and ensure they are fully coated. Cover and chill for at least 4 hours, or overnight for best flavour.
- Prepare the coating: In a separate bowl, combine the flour, baking powder, paprika, garlic powder, cayenne (if using), salt, and pepper. Mix well so the seasoning is evenly distributed.
- Heat the oil: Pour vegetable oil into a deep pan or fryer and heat to 170°C. Make sure there is enough oil to fully submerge the chicken pieces.
- Coat the chicken: Remove the chicken from the marinade, allowing excess to drip off. Toss each piece in the flour mixture, pressing lightly so the coating sticks well.
- Fry the chicken: Carefully lower the coated chicken into the hot oil. Fry in batches for 12 to 15 minutes, turning occasionally, until golden brown and cooked through.
- Drain and rest: Remove the chicken and place on a wire rack or kitchen paper to drain excess oil. Allow to rest for a few minutes before serving.
Tips

How do I get extra crispy coating?

Double-dip the chicken by coating it once, dipping briefly back into buttermilk, then coating again in flour for a thicker crust.

Can I bake instead of fry?

Yes, bake at 200°C (180°C fan) for 35–40 minutes. Spray lightly with oil to help crisp the coating.

Why is my coating falling off?

Make sure to let excess marinade drip off before coating, and press the flour mixture firmly onto the chicken.

How do I know the chicken is cooked?

The internal temperature should reach 75°C, and the juices should run clear when pierced.

Serving Suggestions
- Serve with chips or fries for a classic pairing
- Add a fresh coleslaw for crunch
- Pair with a simple green salad
- Serve with dipping sauces like garlic mayo or BBQ
Storage

Room temperature

Best eaten fresh, but can sit out for up to 2 hours after cooking.

Refrigerator

Store in an airtight container for up to 3 days. Reheat in the oven to maintain crispness.

Freezing

Freeze cooked chicken for up to 2 months. Reheat from frozen in the oven until piping hot.

Nutrition
- Calories: 420 kcal
- Carbohydrates: 22g
- Protein: 28g
- Fat: 24g
- Saturated Fat: 6g
- Sodium: 620mg
These values are approximate and may vary depending on ingredients used.

FAQs

Can I use chicken breast instead?

Yes, chicken breast can be used, but reduce the cooking time slightly to avoid drying it out.

How long should I marinate the chicken?

At least 4 hours is recommended, but overnight gives the best flavour and tenderness.

Can I make this without buttermilk?

You can substitute with milk mixed with a tablespoon of lemon juice or vinegar.

What oil is best for frying?

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

James Martin Buttermilk Chicken
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
Crispy, golden buttermilk chicken marinated for tenderness and coated in a flavourful seasoned crust. Perfect for a comforting homemade meal.
Ingredients
800g chicken thighs or drumsticks
500ml buttermilk
2 cloves garlic, crushed
1 tsp paprika
1 tsp salt
½ tsp black pepper
150g plain flour
1 tsp baking powder
1 tsp garlic powder
½ tsp cayenne pepper
Vegetable oil for frying
Extra seasoning to taste
Directions
Marinate chicken in buttermilk, garlic, and spices for at least 4 hours.
Mix flour with baking powder and spices.
Heat oil to 170°C.
Coat chicken in seasoned flour.
Fry chicken for 12–15 minutes until golden and cooked through.
Drain on paper and rest before serving.
Notes

Marinate overnight for best flavour.
Do not overcrowd the pan when frying.
Reheat in the oven for best texture.
March 30, 2026
James Martin Coffee And Walnut Cake
This classic coffee and walnut cake inspired by :contentReference[oaicite:0]{index=0} is a wonderfully moist, light sponge layered with rich coffee buttercream and crunchy walnuts. The flavour is deep and comforting, with a gentle bitterness from the coffee balanced by sweetness. It’s a straightforward bake, ideal for home bakers of all levels. From start to finish, it takes around 1 hour and 20 minutes.

Ingredients

For the sponge
- 200g unsalted butter, softened
- 200g caster sugar
- 4 large eggs
- 200g self-raising flour
- 1 tsp baking powder
- 2 tbsp strong brewed coffee, cooled
- 75g walnuts, chopped
For the coffee buttercream
- 150g unsalted butter, softened
- 300g icing sugar
- 1 tbsp strong brewed coffee, cooled
- 1 tsp milk (if needed)
For decoration
- Walnut halves
- Light dusting of icing sugar (optional)
How to Make James Martin Coffee And Walnut Cake
- Prepare the oven: Preheat the oven to 180°C or 160°C fan. Grease and line two 20cm round cake tins with baking parchment.
- Mix the sponge batter: In a large bowl, beat the butter and caster sugar together until pale and fluffy. Add the eggs one at a time, mixing well after each addition.
- Add dry ingredients: Sift in the self-raising flour and baking powder, then gently fold into the mixture until just combined.
- Add flavour: Stir in the cooled coffee and chopped walnuts, ensuring everything is evenly distributed.
- Bake the cakes: Divide the mixture evenly between the tins and level the tops. Bake for 20–25 minutes until golden and springy to the touch.
- Cool completely: Allow the cakes to cool in the tins for 5 minutes, then turn out onto a wire rack to cool completely.
- Prepare the buttercream: Beat the butter until smooth, then gradually add the icing sugar. Mix in the coffee and beat until light and fluffy. Add a little milk if needed for a softer consistency.
- Assemble the cake: Spread half the buttercream over one sponge, place the second sponge on top, then cover the top with the remaining buttercream.
- Decorate and serve: Finish with walnut halves and a light dusting of icing sugar if desired.
Tips

How do I get a strong coffee flavour?

Use freshly brewed strong coffee rather than instant for a deeper, richer taste. Espresso works particularly well.

Why did my cake sink?

This can happen if the oven door is opened too early or if the batter is overmixed. Keep the oven closed during baking.

Can I make it extra moist?

Add an extra tablespoon of coffee or a splash of milk to the batter to enhance moisture without affecting structure.

How do I make smooth buttercream?

Ensure the butter is fully softened and sift the icing sugar to avoid lumps for a silky finish.

Serving Suggestions
- Serve with a cup of freshly brewed coffee
- Add a dollop of whipped cream on the side
- Enjoy as an afternoon tea centrepiece
- Pair with vanilla ice cream for dessert
Storage

Room temperature

Store in an airtight container for up to 2 days in a cool, dry place.

Refrigerator

Keeps well for up to 5 days. Bring to room temperature before serving for the best texture.

Freezing

Freeze the unfilled sponge layers for up to 3 months. Wrap tightly in cling film and thaw fully before assembling.

Nutrition
- Calories: 420 kcal
- Carbohydrates: 48g
- Protein: 6g
- Fat: 24g
- Saturated Fat: 13g
- Sodium: 180mg
Nutrition values are estimates and may vary depending on ingredients used.

FAQs

Can I use instant coffee instead of brewed coffee?

Yes, dissolve 1–2 teaspoons of instant coffee in a small amount of hot water and allow it to cool before adding.

Can I make this cake in one tin?

Yes, but increase the baking time slightly and slice the cake in half horizontally once cooled.

What type of walnuts should I use?

Use fresh, unsalted walnuts for the best flavour and texture.

Can I make this cake ahead of time?

Yes, you can bake the sponge a day in advance and assemble just before serving for freshness.
Print

James Martin Coffee And Walnut 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
A light and moist coffee and walnut cake layered with rich coffee buttercream and crunchy walnuts. A timeless British classic perfect for any occasion.
Ingredients
200g unsalted butter, softened
200g caster sugar
4 large eggs
200g self-raising flour
1 tsp baking powder
2 tbsp strong brewed coffee
75g walnuts, chopped
150g butter (for buttercream)
300g icing sugar
1 tbsp coffee (for buttercream)
Milk, if needed
Walnut halves for decoration
Directions
Preheat oven to 180°C and line two cake tins.
Cream butter and sugar until light and fluffy.
Add eggs one at a time, mixing well.
Fold in flour and baking powder.
Stir in coffee and walnuts.
Divide into tins and bake for 20–25 minutes.
Cool completely on a wire rack.
Make buttercream and spread between layers.
Decorate with walnuts and serve.
Notes

Use strong coffee for best flavour.
Do not overmix the batter.
Cakes can be baked ahead and assembled later.
March 30, 2026
James Martin Coleslaw Recipe
This James Martin coleslaw is a crisp, creamy side that brings together fresh vegetables with a smooth, tangy dressing. It has a lovely balance of crunch and richness, with just enough sharpness to keep it refreshing. The recipe is simple to prepare and ideal for beginners, requiring no cooking at all. From start to finish, it takes around 20 minutes, making it perfect for quick lunches, barbecues, or family dinners.

Ingredients

For the coleslaw base
- ½ white cabbage, finely shredded
- 2 large carrots, peeled and grated
- 1 small red onion, finely sliced
- 1 small apple, grated (optional for sweetness)
For the dressing
- 150ml mayonnaise
- 2 tbsp natural yoghurt
- 1 tbsp Dijon mustard
- 1 tbsp white wine vinegar or lemon juice
- Salt and freshly ground black pepper, to taste
How to Make James Martin Coleslaw Recipe
- Prepare the vegetables: Finely shred the cabbage, grate the carrots, and slice the red onion as thinly as possible. Place everything into a large mixing bowl.
- Make the dressing: In a separate bowl, mix together the mayonnaise, yoghurt, Dijon mustard, and vinegar or lemon juice until smooth and creamy.
- Season well: Add a pinch of salt and freshly ground black pepper to the dressing, adjusting to your taste.
- Combine: Pour the dressing over the shredded vegetables and toss thoroughly until everything is evenly coated.
- Chill before serving: Cover and refrigerate for at least 30 minutes to allow the flavours to develop and the texture to soften slightly.
Tips

How do I keep the coleslaw crunchy?

Use fresh vegetables and avoid overdressing. Add the dressing just before serving if you prefer maximum crunch.

Can I make it lighter?

Replace some or all of the mayonnaise with extra yoghurt for a fresher, lighter result.

How do I stop it from becoming watery?

Lightly salt the cabbage and let it sit for 10 minutes, then squeeze out excess moisture before mixing.

Can I add extra flavour?

Fresh herbs such as parsley or chives, or a pinch of celery salt, can add extra depth and freshness.

Serving Suggestions
- Serve alongside grilled meats or barbecue dishes
- Add to sandwiches or burgers for extra crunch
- Pair with baked potatoes or picnic spreads
- Enjoy as a fresh side for fried chicken or fish
Storage

Room temperature

Coleslaw should not be left out for more than 2 hours due to the creamy dressing.

Refrigerator

Store in an airtight container for up to 2 days. Stir well before serving as the dressing may settle.

Freezing

Freezing is not recommended as the vegetables will lose their crisp texture once thawed.

Nutrition
- Calories: 180 kcal
- Carbohydrates: 10g
- Protein: 2g
- Fat: 14g
- Saturated Fat: 2g
- Sodium: 220mg
Note: These values are approximate and may vary depending on ingredients used.

FAQs

Can I make coleslaw in advance?

Yes, you can prepare it a few hours ahead and keep it chilled. It often tastes better once the flavours have had time to develop.

What cabbage is best for coleslaw?

White cabbage is traditional, but you can also use red cabbage or a mix for added colour and flavour.

Can I make this without mayonnaise?

Yes, you can use all yoghurt or a vinaigrette-style dressing for a lighter version.

How long does homemade coleslaw last?

It will keep in the fridge for up to 2 days, but it is best eaten fresh for the best texture.
Print

James Martin Coleslaw Recipe
Recipe by Milli RoseCourse: Side DishCuisine: BritishDifficulty: Easy
Servings
6
portions
Prep time
20
minutes
Cooking timeminutes
Total time
20
minutes
Calories
180
kcal
A crisp and creamy coleslaw made with fresh cabbage, carrots, and a tangy dressing. Perfect as a refreshing side dish.
Ingredients
½ white cabbage, shredded
2 carrots, grated
1 red onion, sliced
1 apple, grated (optional)
150ml mayonnaise
2 tbsp natural yoghurt
1 tbsp Dijon mustard
1 tbsp white wine vinegar or lemon juice
Salt and black pepper
Directions
Prepare all vegetables and place into a large bowl.
Mix mayonnaise, yoghurt, mustard, and vinegar in a bowl.
Season the dressing with salt and pepper.
Combine vegetables with dressing and mix well.
Chill for 30 minutes before serving.
Notes

Use fresh vegetables for best texture.
Chill before serving for improved flavour.
Do not freeze as it affects texture.
March 28, 2026
James Martin Christmas Carrots And Parsnips
James Martin’s Christmas carrots and parsnips are a simple yet luxurious side dish, perfect for festive meals. The vegetables are roasted until tender with beautifully caramelised edges, then glazed for a rich, buttery finish with a hint of sweetness. This recipe is straightforward and beginner-friendly, making it ideal for busy holiday cooking. Total time is around 45 minutes, delivering maximum flavour with minimal effort.

Ingredients

For the Vegetables
- 500g carrots, peeled and cut into batons
- 500g parsnips, peeled and cut into batons
- 3 tbsp olive oil
- Salt and freshly ground black pepper
For the Glaze
- 50g unsalted butter
- 2 tbsp honey
- 1 tbsp wholegrain mustard
- 1 tbsp fresh thyme leaves (optional)
How to Make James Martin Christmas Carrots And Parsnips
- Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle of the oven so the vegetables roast evenly and develop a golden colour.
- Prepare the vegetables: Place the carrots and parsnips in a large roasting tray. Drizzle with olive oil, season well with salt and pepper, and toss to coat evenly.
- Roast the vegetables: Spread the vegetables in a single layer. Roast for 25 to 30 minutes, turning halfway through, until tender and lightly caramelised.
- Make the glaze: In a small pan, melt the butter over low heat. Stir in the honey and wholegrain mustard until smooth and glossy.
- Combine and finish: Remove the vegetables from the oven and pour over the glaze. Toss well to coat, then return to the oven for a further 10 minutes until sticky and golden.
- Serve: Sprinkle with fresh thyme if using, and serve immediately while hot.
Tips

How do I get perfectly caramelised vegetables?

Make sure the vegetables are spread in a single layer with space between them. Overcrowding will cause steaming instead of roasting.

Can I prepare this dish in advance?

Yes, you can parboil or prep the vegetables earlier in the day, then roast and glaze just before serving.

Why are my parsnips too soft?

This usually happens if they are overcooked or cut too small. Keep the pieces evenly sized for consistent texture.

Can I make it less sweet?

Reduce the honey slightly or add a splash of lemon juice to balance the sweetness.

Serving Suggestions
- Serve alongside roast turkey or chicken
- Pair with roast potatoes and gravy
- Add to a festive vegetarian platter
- Enjoy with baked ham or beef
Storage

Room Temperature

Best served fresh, but can sit out for up to 2 hours before serving.

Refrigerator

Store leftovers in an airtight container for up to 3 days. Reheat in the oven for best texture.

Freezing

Freeze for up to 1 month. Thaw overnight in the fridge and reheat in the oven until hot.

Nutrition
- Calories: 210 kcal
- Carbohydrates: 28g
- Protein: 2g
- Fat: 10g
- Saturated Fat: 4g
- Sodium: 120mg
Note: These values are approximate and may vary depending on ingredients used.

FAQs

Can I use other root vegetables?

Yes, you can add vegetables like sweet potatoes or turnips for variety, but adjust cooking times accordingly.

Do I need to peel the carrots?

Peeling is recommended for a smoother texture, but well-scrubbed carrots can be used unpeeled.

Can I make this dish vegan?

Yes, simply replace the butter with a plant-based alternative and use maple syrup instead of honey.

How do I reheat leftovers?

Reheat in a hot oven for 10 to 15 minutes to restore crisp edges. Avoid microwaving as it softens the texture.
Print

James Martin Christmas Carrots And Parsnips
Recipe by Milli RoseCourse: Side DishCuisine: BritishDifficulty: Easy
Servings
4
servings
Prep time
30
minutes
Cooking time
40
minutes
Calories
300
kcal
Total time
1
hour
10
minutes
Tender roasted carrots and parsnips glazed with butter, honey and mustard. A classic festive side dish full of flavour and perfect for Christmas dinner.
Ingredients
500g carrots, peeled and cut into batons
500g parsnips, peeled and cut into batons
3 tbsp olive oil
Salt and black pepper
50g unsalted butter
2 tbsp honey
1 tbsp wholegrain mustard
Fresh thyme leaves (optional)
Directions
Preheat oven to 200°C (180°C Fan).
Place carrots and parsnips in a roasting tray and toss with olive oil, salt and pepper.
Roast for 25–30 minutes, turning halfway, until golden and tender.
Melt butter and mix with honey and mustard.
Pour glaze over vegetables and toss well.
Return to oven for 10 minutes until sticky and caramelised.
Sprinkle with thyme and serve hot.
Notes

Cut vegetables evenly for consistent cooking.
Do not overcrowd the tray.
Best served immediately for crisp edges.
March 28, 2026
James Martin Meatloaf Recipe
This James Martin meatloaf is a comforting, hearty classic with a rich, savoury flavour and a wonderfully tender texture. Made with seasoned minced beef and finished with a glossy topping, it is simple to prepare and perfect for a family meal. The recipe is straightforward and suitable for beginners, with reliable results every time. From start to finish, it takes around 1 hour and 20 minutes.

Ingredients

For the meatloaf
- 500g minced beef
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 100g fresh breadcrumbs
- 1 egg
- 2 tbsp milk
- 1 tbsp Worcestershire sauce
- 2 tbsp tomato ketchup
- 1 tsp dried thyme
- Salt and black pepper, to taste
- 1 tbsp olive oil
For the topping
- 3 tbsp tomato ketchup
- 1 tbsp brown sugar
- 1 tsp mustard
How to Make James Martin Meatloaf Recipe
- Prepare the oven: Preheat the oven to 190°C or 170°C fan. Lightly grease a loaf tin or line a baking tray with parchment paper.
- Soften the onion: Heat the olive oil in a small pan and gently cook the chopped onion for 5 minutes until soft. Add the garlic and cook for another minute, then leave to cool slightly.
- Mix the ingredients: In a large bowl, combine the minced beef, breadcrumbs, egg, milk, Worcestershire sauce, ketchup, thyme, salt, and pepper. Add the cooled onion mixture and mix well until evenly combined.
- Shape the meatloaf: Press the mixture into the prepared loaf tin or shape it into a loaf on the lined tray. Smooth the top for even cooking.
- Prepare the topping: In a small bowl, mix together the ketchup, brown sugar, and mustard. Spread this evenly over the top of the meatloaf.
- Bake: Place in the oven and bake for 50 to 60 minutes until cooked through and nicely browned on top.
- Rest and serve: Remove from the oven and let the meatloaf rest for 10 minutes before slicing. This helps it hold its shape.
Tips

How do I keep meatloaf moist?

Adding milk and breadcrumbs helps retain moisture. Avoid overbaking, as this can dry it out.

Can I make it ahead of time?

Yes, you can prepare the mixture a day in advance and keep it covered in the fridge before baking.

Why is my meatloaf falling apart?

This usually means it needs more binding. Make sure to include the egg and breadcrumbs, and allow it to rest before slicing.

Can I use different meats?

Yes, a mix of beef and pork works beautifully and adds extra flavour and tenderness.

Serving Suggestions
- Serve with creamy mashed potatoes
- Pair with steamed green vegetables
- Add a side of gravy or extra ketchup
- Enjoy cold in sandwiches the next day
Storage

Room temperature

Leave to cool and keep at room temperature for up to 2 hours before storing.

Refrigerator

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

Freezing

Wrap tightly and freeze for up to 3 months. Defrost overnight in the fridge and reheat in the oven.

Nutrition
- Calories: 380 kcal
- Carbohydrates: 18g
- Protein: 25g
- Fat: 22g
- Saturated Fat: 8g
- Sodium: 620mg
These values are approximate and may vary depending on ingredients used.

FAQs

Can I make meatloaf without breadcrumbs?

Yes, you can substitute breadcrumbs with crushed crackers or oats, which will still help bind the mixture.

How do I know when meatloaf is cooked?

The meatloaf should be firm and cooked through with no pink in the centre. A meat thermometer should read 75°C.

Can I cook this without a loaf tin?

Yes, you can shape the mixture by hand and bake it on a lined tray. It will still hold together well.

What can I use instead of ketchup topping?

You can use barbecue sauce or a simple gravy glaze for a different flavour.
Print

James Martin Meatloaf Recipe
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
A hearty and flavourful meatloaf made with seasoned minced beef and topped with a tangy glaze. Perfect for a comforting family meal.
Ingredients
500g minced beef
1 small onion, finely chopped
2 garlic cloves, minced
100g fresh breadcrumbs
1 egg
2 tbsp milk
1 tbsp Worcestershire sauce
2 tbsp tomato ketchup
1 tsp dried thyme
Salt and black pepper, to taste
3 tbsp tomato ketchup (topping)
1 tbsp brown sugar
1 tsp mustard
Directions
Preheat oven to 190°C (170°C fan) and prepare a loaf tin or lined tray.
Cook onion and garlic in oil until softened, then cool slightly.
Mix all meatloaf ingredients together in a large bowl until well combined.
Shape into a loaf and place into tin or tray.
Mix topping ingredients and spread over the top.
Bake for 50–60 minutes until cooked through.
Rest for 10 minutes before slicing and serving.
Notes

Let the meatloaf rest before slicing for cleaner cuts.
Use a mix of meats for extra flavour.
Leftovers make excellent sandwiches.
March 27, 2026
James Martin Carrot Cake
This James Martin carrot cake is a beautifully moist, lightly spiced bake with a soft crumb and a rich cream cheese topping. Packed with freshly grated carrots and a gentle warmth from cinnamon, it strikes a perfect balance between sweet and comforting. It is a straightforward recipe, ideal for home bakers of all levels. From start to finish, it takes around 1 hour and 15 minutes.

Ingredients

For the Cake
- 250g plain flour
- 2 tsp baking powder
- 1 tsp bicarbonate of soda
- 2 tsp ground cinnamon
- ½ tsp ground nutmeg
- 200g light brown sugar
- 4 large eggs
- 200ml vegetable oil
- 300g carrots, peeled and finely grated
- 100g walnuts, chopped (optional)
- 1 tsp vanilla extract
For the Cream Cheese Frosting
- 200g full-fat cream cheese
- 100g unsalted butter, softened
- 300g icing sugar
- 1 tsp vanilla extract
How to Make James Martin Carrot Cake
- Prepare the oven: Preheat the oven to 180°C or 160°C fan. Grease and line two 20cm round cake tins with baking parchment.
- Mix the dry ingredients: In a large bowl, sift together the flour, baking powder, bicarbonate of soda, cinnamon, and nutmeg. Stir in the sugar.
- Combine the wet ingredients: In a separate bowl, whisk the eggs, vegetable oil, and vanilla extract until smooth and well combined.
- Make the batter: Pour the wet mixture into the dry ingredients and stir gently until just combined. Fold in the grated carrots and walnuts.
- Bake the cakes: Divide the mixture evenly between the prepared tins and level the tops. Bake for 30–35 minutes until golden and a skewer inserted into the centre comes out clean.
- Cool completely: Leave the cakes in the tins for 10 minutes, then turn out onto a wire rack to cool fully.
- Prepare the frosting: Beat the butter until soft, then add the cream cheese, icing sugar, and vanilla. Mix until smooth and creamy.
- Assemble the cake: Spread half the frosting over one cake layer, place the second layer on top, and cover with the remaining frosting.
Tips

Why is my carrot cake dense?

This can happen if the batter is overmixed. Stir gently and stop once everything is just combined.

How do I keep the cake moist?

Use fresh carrots and do not overbake. The oil in the recipe helps retain moisture.

Can I make it without nuts?

Yes, simply leave them out. The cake will still be soft and full of flavour.

Why is my frosting runny?

Make sure the butter is soft, not melted, and chill the frosting slightly if needed before spreading.

Serving Suggestions
- Serve with a cup of tea or coffee
- Add a sprinkle of chopped walnuts on top
- Pair with fresh orange slices for a bright contrast
- Enjoy as a celebration cake or afternoon treat
Storage

At Room Temperature

Keep in an airtight container for up to 2 days in a cool place.

In the Refrigerator

Store for up to 5 days. Bring to room temperature before serving for best texture.

Freezing

Freeze the unfrosted cake layers for up to 3 months. Wrap well and thaw before decorating.

Nutrition
- Calories: 420 kcal
- Carbohydrates: 45g
- Protein: 5g
- Fat: 25g
- Saturated Fat: 9g
- Sodium: 260mg
These values are approximate and may vary depending on ingredients used.

FAQs

Can I bake this as a loaf instead?

Yes, you can pour the mixture into a loaf tin and bake for a little longer. Check with a skewer to ensure it is fully cooked.

Can I make carrot cake ahead of time?

Yes, the cake can be baked a day in advance and stored covered. Add the frosting just before serving for best results.

Can I reduce the sugar?

You can slightly reduce the sugar, but it may affect the texture and moisture of the cake.

What can I use instead of cream cheese frosting?

You can use a simple buttercream or a light dusting of icing sugar if you prefer a less rich topping.
Print

James Martin Carrot 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
A moist and lightly spiced carrot cake with a rich cream cheese frosting. Perfect for afternoon tea or special occasions.
Ingredients
250g plain flour
2 tsp baking powder
1 tsp bicarbonate of soda
2 tsp ground cinnamon
200g light brown sugar
4 eggs
200ml vegetable oil
300g grated carrots
100g walnuts (optional)
200g cream cheese
100g butter
300g icing sugar
Directions
Preheat oven and prepare tins.
Mix dry ingredients.
Whisk wet ingredients.
Combine and fold in carrots.
Bake until cooked through.
Cool completely.
Prepare frosting.
Assemble and frost cake.
Notes

Do not overmix the batter.
Use freshly grated carrots for best moisture.
Chill frosting if too soft.
March 27, 2026
James Martin Asparagus Tart
This elegant asparagus tart is a light, savoury dish with a crisp, buttery pastry base and a creamy, flavourful filling. The tender asparagus spears sit beautifully on top, adding both freshness and a delicate bite. It’s a straightforward recipe that feels special enough for entertaining yet simple enough for a relaxed lunch. From start to finish, it takes around 1 hour and 10 minutes and is suitable for cooks of all levels.

Ingredients

For the pastry
- 200g plain flour
- 100g cold unsalted butter, diced
- 1 egg yolk
- 2–3 tbsp cold water
- Pinch of salt
For the filling
- 1 bunch fresh asparagus, trimmed
- 3 large eggs
- 200ml double cream
- 100g grated Gruyère or cheddar cheese
- 1 tbsp olive oil
- Salt and freshly ground black pepper
- Pinch of nutmeg (optional)
How to Make James Martin Asparagus Tart
- 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 cooks evenly and the top colours nicely.
- Make the pastry: Rub the butter into the flour and salt until it resembles breadcrumbs. Add the egg yolk and cold water, mixing to form a dough. Wrap and chill for 20 minutes.
- Roll and line: Roll out the chilled pastry and line a 23cm tart tin. Prick the base with a fork, line with baking parchment and fill with baking beans.
- Blind bake: Bake for 15 minutes, then remove the parchment and beans and bake for a further 5 minutes until lightly golden.
- Prepare the filling: In a bowl, whisk together the eggs, cream, cheese, seasoning, and nutmeg until smooth.
- Assemble the tart: Pour the filling into the pastry case and arrange the asparagus spears neatly on top. Drizzle with olive oil.
- Bake: Return to the oven and bake for 25–30 minutes until the filling is set and lightly golden.
- Cool and serve: Allow the tart to cool slightly before slicing. Serve warm or at room temperature.
Tips

How do I stop a soggy base?

Blind baking the pastry properly ensures the base stays crisp and doesn’t absorb too much moisture from the filling.

Can I use ready-made pastry?

Yes, a good-quality shortcrust pastry works well and saves time without compromising flavour.

How do I know when the tart is set?

The centre should be just firm with a slight wobble. It will continue to set as it cools.

Can I add other ingredients?

You can include cooked bacon, caramelised onions, or herbs for extra flavour variations.

Serving Suggestions
- Serve with a fresh green salad
- Pair with new potatoes or roasted vegetables
- Enjoy as part of a light brunch spread
- Perfect alongside a chilled glass of white wine
Storage

At room temperature

Keep for up to 4 hours, loosely covered.

In the refrigerator

Store in an airtight container for up to 3 days. Reheat gently before serving or enjoy cold.

Freezing

Freeze slices for up to 1 month. Wrap well and thaw overnight in the fridge before reheating.

Nutrition
- Calories: 360 kcal
- Carbohydrates: 22g
- Protein: 11g
- Fat: 25g
- Saturated Fat: 14g
- Sodium: 280mg
These values are approximate and may vary depending on ingredients used.

FAQs

Can I make this tart in advance?

Yes, you can bake it a day ahead and store it in the fridge. Reheat gently or serve at room temperature.

Do I need to peel asparagus?

No, simply trim the woody ends. Thicker stalks can be lightly peeled if desired.

What cheese works best?

Gruyère adds a nutty flavour, but cheddar or even feta can be used depending on your taste.

Can I make this tart vegetarian?

It is already vegetarian as written. Just ensure your cheese is suitable if needed.
Print

James Martin Asparagus Tart
Recipe by Milli RoseCourse: LunchCuisine: BritishDifficulty: Easy
Servings
4
servings
Prep time
30
minutes
Cooking time
40
minutes
Calories
300
kcal
Total time
1
hour
10
minutes
A crisp shortcrust pastry tart filled with creamy eggs, cheese, and topped with fresh asparagus spears. Light, elegant, and perfect for lunch or entertaining.
Ingredients
200g plain flour
100g butter, diced
1 egg yolk
2–3 tbsp cold water
1 bunch asparagus
3 eggs
200ml double cream
100g grated cheese
1 tbsp olive oil
Salt and pepper
Pinch of nutmeg
Directions
Preheat oven and prepare tart tin.
Make and chill pastry dough.
Roll out and line tart tin.
Blind bake until lightly golden.
Whisk filling ingredients together.
Pour filling and arrange asparagus.
Bake until set and golden.
Cool slightly, slice and serve.
Notes

Blind baking ensures a crisp base.
Do not overcook to keep the filling creamy.
Best served slightly warm.
March 26, 2026