Trusted British chef recipes, tested at home
James Martin’s avocado and bacon salad sits crisp fried bacon and ripe chopped avocado on Little Gem lettuce with pan-fried bread croutons, dressed in a sharp lemon, garlic and Dijon dressing. It serves one, takes under 15 minutes, and has no cooking beyond crisping the bacon and toasting the bread. This is Martin at his …
James Martin’s American baked cheesecake sets a rich filling of cream cheese, eggs, lemon zest, vanilla and bourbon-soaked sultanas over a sponge base, baked in a water bath at 180°C (gas 4) for 50 minutes until golden on top. It’s served in wedges with caramelised bananas and maple syrup or caramel sauce. It serves ten. …
James Martin’s fried chicken breast with pumpkin pickle sears skin-on chicken breasts golden, then finishes them in the oven on a bed of roasted squash wedges, alongside a warm, spiced squash pickle made with fenugreek, nigella seeds, turmeric, ginger and mango chutney. The same squash, two ways, one plate. It serves two. The recipe comes …
James Martin’s ultimate burger is 800g of the best steak mince shaped into four thick patties, chargrilled on a barbecue, and served in toasted brioche buns with homemade mustard mayonnaise, Monterey Jack, gherkins and chilli relish. The patties chill for an hour, cook in 3-4 minutes a side, and the whole thing serves four. The …
James Martin’s beef ribs with barbecue sauce poaches Jacob’s ladder beef ribs for three hours in aromatics until the meat is falling-tender, then dips them in a homemade chipotle barbecue sauce and blasts them in the oven until sticky and lacquered. Served with baked potatoes and a chive soured cream made from scratch. It serves …
James Martin’s chocolate profiteroles pipe choux pastry into small balls, bake them until golden with steam in the oven for extra lift, fill them with orange-zested whipped cream, and drown them in a dark chocolate sauce made from a sugar syrup. The recipe makes about 20 and is built in three separate stages: pastry, filling, …
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. …
