The Best Fan Website for Tried & Tested James Martin Recipes.
I’m Ella, a British home cook inspired by James Martin’s love for simple, comforting food. I recreate and test his recipes in my kitchen, sharing real results and easy steps you can trust.
James Martin Lemon Meringue Pie is the definitive version of the classic dessert. It balances a sharp, zesty lemon filling with a sweet, billowing cloud of Italian meringue. The brilliance of this recipe (and James’s signature twist) is the use of a “cooked” lemon curd filling that is poured warm into the pastry case, ensuring …
James Martin Banana Muffins recipe is the perfect solution for using up those overripe, blackened bananas sitting in your fruit bowl. It creates incredibly moist, fluffy muffins with a deep caramel-like sweetness that only comes from brown sugar and ripe fruit. The brilliance of this recipe (and James’s signature twist) is the simplicity—it uses the …
James Martin is the undisputed king of Pastry his Shortcrust Pastry is celebrated for its “melt-in-the-mouth” texture—achieved by a specific ratio of fats and a delicate, practiced touch. Unlike generic store-bought versions that can be rubbery or bland, James’s recipe produces a rich, biscuit-like crust that is sturdy enough for a deep-fill meat pie but …
James Martin Lamb Shanks recipe is the epitome of comfort food, turning tough cuts of meat into melt-in-the-mouth perfection. It is made with robust bone-in lamb shanks, dusted in seasoned flour and seared until golden, then slowly braised in a rich bath of red wine, beef stock, and aromatic root vegetables. The result is meat …
James Martin Lamb Shoulder is the definition of a Sunday roast masterpiece. It is made with a whole shoulder of lamb, studded generously with pungent garlic and woody rosemary, then roasted low and slow on a bed of aromatic vegetables and white wine. The result is meat so incredibly tender it falls off the bone …
James Martin Orange Sauce (often referred to in French cuisine as Sauce Bigarade) is the ultimate accompaniment to elevate a simple roast duck breast or leg confit into a restaurant-quality dining experience. It is made with a rich foundation of savory beef or duck stock and a tangy “gastrique”—a caramelized blend of sugar and vinegar—which …
James Martin Lamb Tagine brings the exotic flavors of Morocco straight to your dinner table. It is made with tender chunks of lamb shoulder or neck fillet, slow-cooked in a rich sauce of tomatoes, honey, and a complex blend of warm spices like cumin, coriander, and cinnamon. The result is a dish where the meat …
James Martin Tartiflette is the ultimate Alpine comfort food, bringing the ski slopes directly to your kitchen. It is made with waxy potatoes,smoky bacon lardons, and sweet caramelized onions, all bound together by rich double cream and a splash of white wine. The star of the show is a whole wheel of Reblochon cheese, sliced …
James Martin Mince Pies are the undisputed kings of the Christmas dessert table. This recipe is made with a rich, friable shortcrust pastry that uses fresh eggs for a golden finish, and a deep, boozy mincemeat filling. The result is a melt-in-the-mouth pie with a buttery, crumbly case that perfectly holds the bubbling, spiced fruit …
James Martin Ragu Bolognese (often called his “Pasta Ragu”) is a definitive, chef-quality version of the Italian classic. It is made with a rich blend of two meats—beef mince for depth and pork mince (or sausage meat) for sweetness and fat content. The secret lies in the long, slow simmer; unlike a quick weeknight sauce, …