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This James Martin BBQ Pulled Pork is a slow-cooked, melt-in-the-mouth dish packed with rich smoky flavour and a sticky, tangy finish. The pork becomes incredibly tender as it cooks, making it easy to shred and perfect for piling into soft buns. While it takes time, the process is simple and rewarding, making it ideal for relaxed weekend cooking. Total time is around 6 to 7 hours, with very little hands-on effort.

Ingredients

For the Pork

• 1.5–2kg pork shoulder
• 2 tbsp olive oil
• 2 onions, sliced
• 4 garlic cloves, crushed
• 250ml apple juice
• 2 tbsp apple cider vinegar

For the Spice Rub

• 2 tbsp smoked paprika
• 1 tbsp brown sugar
• 1 tsp ground cumin
• 1 tsp mustard powder
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp chilli powder (optional)

For the BBQ Sauce

• 200ml tomato ketchup
• 2 tbsp brown sugar
• 1 tbsp Worcestershire sauce
• 1 tbsp apple cider vinegar
• 1 tsp smoked paprika

How to Make James Martin Bbq Pulled Pork

• Prepare the oven: Preheat the oven to 150°C or 130°C fan. Place a shelf in the middle of the oven so the pork cooks gently and evenly.
• Prepare the pork: Pat the pork shoulder dry with kitchen paper. Rub the olive oil all over the meat to help the seasoning stick.
• Apply the spice rub: Mix all the spice rub ingredients together, then massage thoroughly into the pork, coating all sides well.
• Assemble for cooking: Place the sliced onions and garlic in a large roasting tin. Sit the pork on top, then pour in the apple juice and vinegar.
• Slow cook: Cover tightly with foil and cook in the oven for 5 to 6 hours, until the pork is very tender and easily pulls apart with a fork.
• Prepare the BBQ sauce: Mix all the sauce ingredients in a saucepan and simmer gently for 5 to 10 minutes until thickened.
• Shred the pork: Remove the pork from the oven and transfer to a board. Use two forks to shred the meat, discarding excess fat.
• Combine and finish: Return the shredded pork to the roasting tin, mix with the cooking juices and BBQ sauce, and heat through before serving.

Tips

How do I keep the pork moist?

Make sure the roasting tin is tightly covered with foil during cooking. This traps moisture and prevents the meat from drying out.

Can I cook this faster?

Low and slow is key for tender pulled pork. Cooking at a higher temperature will make the meat tougher rather than soft and shreddable.

What cut of pork works best?

Pork shoulder is ideal because it has enough fat to stay juicy and tender during long cooking.

How do I get extra flavour?

For a deeper taste, let the spice rub sit on the pork overnight in the fridge before cooking.

Serving Suggestions

• Serve in soft brioche buns with coleslaw
• Pair with roasted potatoes or fries
• Use as a filling for wraps or tacos
• Top baked potatoes for a hearty meal

Storage

Room Temperature

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

Refrigerator

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

Freezing

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

Nutrition

• Calories: 420 kcal
• Carbohydrates: 18g
• Protein: 32g
• Fat: 24g
• Saturated Fat: 8g
• Sodium: 680mg

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

FAQs

This James Martin slow cooked ham is wonderfully tender, juicy, and packed with rich savoury flavour. The slow cooking process ensures the meat stays moist while absorbing the aromatic spices, followed by a sticky, caramelised glaze. It’s an easy, reliable recipe that looks impressive with minimal effort. Allow around 3 to 4 hours in total, making it perfect for a relaxed weekend cook.

Ingredients

For the ham

• 1.8–2.5kg gammon joint
• 1 onion, halved
• 1 carrot, roughly chopped
• 1 celery stick, chopped
• 2 bay leaves
• 10 black peppercorns
• 1 tsp cloves

For the glaze

• 3 tbsp honey
• 2 tbsp wholegrain mustard
• 2 tbsp brown sugar
• 1 tbsp apple cider vinegar

How to Make James Martin Slow Cooked Ham

• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle of the oven so the ham cooks evenly and the glaze caramelises beautifully.
• Simmer the ham: Place the gammon joint in a large pot. Add the onion, carrot, celery, bay leaves, peppercorns, and cloves. Cover with water, bring to a gentle boil, then reduce to a simmer and cook for 2 to 2½ hours.
• Prepare the glaze: In a small bowl, mix together the honey, wholegrain mustard, brown sugar, and apple cider vinegar until smooth.
• Remove and score: Take the ham out of the pot and allow it to cool slightly. Remove the skin, leaving a thin layer of fat. Score the fat in a diamond pattern.
• Glaze the ham: Place the ham in a roasting tin and brush generously with the glaze, making sure it gets into the scored lines.
• Roast: Bake in the oven for 25 to 35 minutes, basting occasionally, until the glaze is sticky and golden.
• Rest and slice: Remove from the oven and let the ham rest for 10 minutes before slicing and serving.

Tips

How do I keep the ham moist?

Simmer gently rather than boiling rapidly, and avoid overcooking. Letting the ham rest before slicing also helps retain juices.

Can I make the glaze richer?

Add a splash of orange juice or a pinch of ground cinnamon for a deeper, festive flavour.

How do I get a perfect caramelised finish?

Baste the ham once or twice during roasting and ensure the oven is fully preheated before glazing.

Do I need to soak the gammon first?

If your gammon is particularly salty, soak it in cold water for a few hours or overnight before cooking.

Serving Suggestions

• Serve with buttery mashed potatoes and greens
• Pair with roasted vegetables and gravy
• Slice cold for sandwiches or salads
• Add to a festive buffet spread

Storage

At room temperature

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

In the refrigerator

Store in an airtight container for up to 4 days. Slice as needed to keep it fresh.

In the freezer

Wrap tightly and freeze for up to 2 months. Thaw in the fridge overnight before use.

Nutrition

• Calories: 320 kcal
• Carbohydrates: 10g
• Protein: 28g
• Fat: 18g
• Saturated Fat: 6g
• Sodium: 1200mg

Note: Nutritional values are approximate and may vary depending on ingredients used.

FAQs

This rich and hearty Duck Confit Cassoulet is a classic French-inspired comfort dish, made indulgent with tender duck legs, creamy beans, and a deeply savoury sauce. The texture is beautifully layered, with meltingly soft meat and a golden, crisp topping. While it takes a little time, the method is straightforward and well worth the effort. Allow around 2 hours from start to finish for best results.

Ingredients

For the cassoulet base

• 2 duck confit legs
• 1 tbsp duck fat (from the confit)
• 1 onion, finely chopped
• 2 garlic cloves, crushed
• 1 carrot, diced
• 1 celery stick, diced
• 200g smoked sausage, sliced
• 400g tin haricot beans, drained and rinsed
• 400g tin chopped tomatoes
• 250ml chicken stock
• 1 tbsp tomato purée
• 1 tsp dried thyme
• 1 bay leaf
• Salt and black pepper, to taste

For the topping

• 50g fresh breadcrumbs
• 1 tbsp chopped parsley
• 1 tbsp olive oil

How to Make James Martin Duck Confit Cassoulet

• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle of the oven so the cassoulet cooks evenly and the topping turns golden and crisp.
• Prepare the duck: Remove the duck legs from their fat and gently warm in a pan or oven until the meat loosens. Shred the meat into large chunks, discarding bones and excess skin if preferred.
• Cook the base: Heat the duck fat in a large ovenproof casserole dish. Add the onion, garlic, carrot, and celery, and cook for 8 to 10 minutes until softened.
• Add sausage and flavour: Stir in the sliced sausage and cook for 5 minutes until lightly browned. Add the tomato purée and cook for 1 minute.
• Build the sauce: Add the chopped tomatoes, chicken stock, thyme, bay leaf, and beans. Stir well and bring to a gentle simmer.
• Combine the duck: Fold in the shredded duck meat and season with salt and black pepper. Let the mixture simmer for 10 minutes to develop flavour.
• Prepare the topping: In a small bowl, mix the breadcrumbs with parsley and olive oil.
• Bake: Sprinkle the breadcrumb mixture evenly over the cassoulet. Transfer to the oven and bake for 25 to 30 minutes until bubbling and golden on top.
• Rest and serve: Allow to rest for 5 to 10 minutes before serving so the flavours settle and the sauce thickens slightly.

Tips

How do I get a crispy topping?

Use fresh breadcrumbs mixed with a little oil and bake uncovered. For extra crunch, place under the grill for a few minutes at the end.

Can I make it ahead of time?

Yes, prepare the cassoulet base in advance and refrigerate. Add the topping and bake just before serving.

What beans work best?

Haricot beans are traditional, but cannellini or butter beans also work well for a creamy texture.

How do I deepen the flavour?

Let the cassoulet simmer gently before baking and use good-quality stock for a richer taste.

Serving Suggestions

• Serve with crusty bread to soak up the sauce
• Pair with a simple green salad
• Add steamed greens for balance
• Enjoy with a glass of red wine

Storage

Room Temperature

Leave to cool for no more than 2 hours before storing.

Refrigerator

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

Freezing

Freeze in portions for up to 2 months. Thaw overnight in the fridge and reheat in the oven until piping hot.

Nutrition

• Calories: 520 kcal
• Carbohydrates: 28g
• Protein: 32g
• Fat: 30g
• Saturated Fat: 10g
• Sodium: 780mg

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

FAQs

This James Martin Onion Tarte Tatin is a beautifully caramelised savoury tart with sweet, soft onions and crisp golden pastry. The rich buttery flavour pairs perfectly with the deep sweetness of slow-cooked onions, creating a dish that feels both rustic and elegant. It is surprisingly simple to make, even for beginners, with a few careful steps. From start to finish, it takes around 1 hour and 15 minutes.

Ingredients

For the onion filling

• 6 large onions, peeled and thickly sliced
• 50g unsalted butter
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tbsp brown sugar
• Salt and black pepper, to taste
• 2–3 sprigs fresh thyme

For the pastry topping

• 1 sheet ready-rolled puff pastry
• 1 egg, beaten (for glazing)

How to Make James Martin Onion Tarte Tatin

• 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 pastry rises beautifully.
• Cook the onions: Heat the butter and olive oil in a large ovenproof frying pan over medium heat. Add the sliced onions and cook gently for 20–25 minutes, stirring occasionally, until soft and lightly golden.
• Caramelise the filling: Stir in the balsamic vinegar, brown sugar, thyme, salt and pepper. Cook for another 5–10 minutes until the onions are deeply caramelised and glossy.
• Prepare the pastry: Remove the pan from the heat and allow the onions to settle into an even layer. Lay the puff pastry over the top, tucking the edges down inside the pan.
• Glaze and bake: Brush the pastry with beaten egg. Transfer the pan to the oven and bake for 25–30 minutes until the pastry is puffed and golden brown.
• Cool slightly: Remove from the oven and leave to rest for 5 minutes to allow the caramel to settle.
• Turn out and serve: Carefully invert the tart onto a serving plate so the onions are on top. Serve warm.

Tips

How do I stop the onions from burning?

Cook them gently over medium to low heat and stir regularly. If they start to catch, reduce the heat and add a small splash of water.

Can I make this ahead of time?

Yes, prepare and bake the tart, then reheat gently in the oven before serving for the best texture.

Why is my pastry soggy?

Make sure the onions are well caramelised and not watery before adding the pastry. Excess moisture can affect the crispness.

Do I need an ovenproof pan?

Yes, using an ovenproof frying pan makes the process easier, but you can transfer the onions to a baking dish if needed.

Serving Suggestions

• Serve with a crisp green salad
• Add a dollop of crème fraîche on the side
• Pair with roasted vegetables for a hearty meal
• Enjoy as a starter or light lunch

Storage

Room Temperature

Keep covered for up to 6 hours. Best served fresh for optimal texture.

Refrigerator

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

Freezing

Freeze for up to 2 months. Wrap well and thaw overnight in the fridge before reheating.

Nutrition

• Calories: 380 kcal
• Carbohydrates: 35g
• Protein: 5g
• Fat: 24g
• Saturated Fat: 10g
• Sodium: 320mg

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

FAQs

This James Martin chilli con carne is a rich, hearty dish packed with deep flavours and a gentle warmth. Made with tender minced beef, smoky spices, and a slow-simmered tomato base, it delivers a thick, satisfying texture. It is a straightforward recipe that suits both beginners and confident cooks. From start to finish, it takes around 1 hour and 30 minutes, including simmering time for the best flavour.

Ingredients

For the Chilli Base

• 2 tbsp olive oil
• 1 large onion, finely chopped
• 2 garlic cloves, crushed
• 1 red chilli, finely chopped (optional)
• 500g minced beef
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp chilli powder (adjust to taste)
• 1 tsp dried oregano
• 2 tbsp tomato purée
• 400g tin chopped tomatoes
• 200ml beef stock
• 1 tsp sugar
• Salt and black pepper to taste
• For the Beans and Finishing
  • 400g tin kidney beans, drained and rinsed
  • Juice of ½ lime
  • Fresh coriander, chopped

How to Make James Martin Chilli Con Carne

• Prepare the base: Heat the olive oil in a large pan over medium heat. Add the chopped onion and cook for 5–6 minutes until softened. Stir in the garlic and chilli and cook for another minute.
• Brown the meat: Add the minced beef and cook until browned all over, breaking it up with a spoon as it cooks.
• Add spices: Stir in the cumin, smoked paprika, chilli powder, and oregano. Cook for 1–2 minutes to release their aroma.
• Build the sauce: Add the tomato purée, chopped tomatoes, beef stock, and sugar. Stir well and bring to a gentle simmer.
• Simmer slowly: Reduce the heat and let the chilli cook uncovered for 45–60 minutes, stirring occasionally, until thick and rich.
• Add beans: Stir in the kidney beans and cook for a further 10–15 minutes until heated through.
• Finish and season: Add lime juice, adjust seasoning with salt and pepper, and sprinkle with fresh coriander before serving.

Tips

How do I make the chilli thicker?

Let it simmer uncovered for longer so excess liquid evaporates. Stir occasionally to prevent sticking.

Can I reduce the spice level?

Yes, simply reduce or omit the fresh chilli and use less chilli powder for a milder flavour.

How do I enhance the flavour?

Cooking the chilli slowly allows the flavours to develop fully. You can also add a splash of Worcestershire sauce for depth.

Can I make it ahead of time?

Absolutely. Chilli often tastes even better the next day as the flavours continue to develop.

Serving Suggestions

• Serve with steamed rice for a classic pairing
• Enjoy with warm crusty bread
• Top with sour cream or grated cheese
• Pair with nachos for a casual meal

Storage

Room Temperature

Allow the chilli to cool and keep at room temperature for up to 2 hours before storing.

Refrigerator

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

Freezing

Freeze in portions for up to 3 months. Defrost overnight in the fridge and reheat gently on the hob.

Nutrition

• Calories: 420 kcal
• Carbohydrates: 28g
• Protein: 30g
• Fat: 20g
• Saturated Fat: 7g
• Sodium: 780mg

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

FAQs