Trusted British chef recipes, tested at home
James Martin recipes from Saturday Morning and his cookbooks, tested at home. Rich comfort food with honest timings and proper Yorkshire portions.
James Martin’s fresh mango sorbet blends three ripe mangoes with sifted icing sugar and lemon juice into a purée, then churns or freeze-whisks it into a smooth, bright sorbet. Three ingredients, no cooking, no dairy, no eggs, and it keeps in the freezer for a couple of months. It serves four. The recipe comes from …
James Martin’s perfect cottage pie fills a baking dish with slow-simmered beef mince in red wine and beef stock, topped with mash made from baked potatoes rather than boiled, then grills it golden at 220°C (200°C fan, gas 7). It serves four with glazed whole carrots alongside. The filling simmers for 30 minutes, the potatoes …
James Martin’s penne carbonara crisps sliced pancetta in olive oil, then tosses hot drained penne through a bowl of whisked egg yolks, Parmesan and double cream, with the crisp pancetta and chopped parsley stirred in at the end. It uses fresh penne, takes under 20 minutes, and serves four. There are six ingredients and no …
James Martin’s maple pancetta cauliflower cheese blanches cauliflower in a rich Dijon and extra mature cheddar sauce, grills it golden, then tops it with butter-fried brioche crumbs and crisp pancetta glazed in maple syrup. It grills in 4-5 minutes, the toppings take another five, and it serves four as a side or a standalone supper. …
James Martin’s hot pastrami and cheese sandwich stacks three layers of sourdough, pastrami, fontina cheese and quick-pickled cucumber with dill, wraps each sandwich in parchment and bakes it until the cheese melts through. The parcels go into a 200°C (180°C fan, gas 6) oven for 10 minutes, served with deep-fried parsnip and carrot crisps. It …
James Martin’s hazelnut and Parmesan-crusted chicken flattens chicken breasts to escalopes, coats them in a crust of blitzed hazelnuts, Parmesan, lemon zest, thyme and panko breadcrumbs, then fries them golden in butter. Five minutes a side, served with a squeeze of lemon and Little Gem leaves, it serves four and takes under 30 minutes. The …
James Martin’s Gruyère and pancetta brioche sandwich fills sliced brioche with melting Gruyère and maple-drizzled crisp pancetta, then dips the whole sandwich in sweetened egg and milk and fries it golden in butter. It’s a croque monsieur crossed with French toast, takes under 10 minutes in the pan, and serves four. The recipe comes from …
James Martin’s double chocolate cherry brownies fold halved fresh cherries through a rich, dark chocolate batter, then scatter chopped white chocolate and more cherries on top before baking. They use 350g of dark chocolate (minimum 55% cocoa solids) and 150g of white, bake at 170°C (150°C fan, gas 3) for 25-30 minutes, and the recipe …
ames Martin’s corned beef hash fries diced potatoes with tinned corned beef, tomatoes, garlic, Worcestershire sauce and Tabasco in butter, then piles beer-battered onion rings on top. The hash takes about 10 minutes in the pan, the onion rings fry at 190°C until golden, and it serves four as a proper cosy night in. The …
James Martin’s cherry trifle layers cherry-brandy-soaked Madeira cake, brandy-poached cherries, and whipped cream folded through vanilla custard, finished with grated white chocolate and glossy caramel-dipped cherries. There’s no baking beyond a quick cherry compote and a batch of caramel, and it makes a generous summer centrepiece for twelve to fourteen. The recipe comes from BBC’s …