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’s Duck Egg Victoria Sponge is the ultimate upgrade to the classic British cake. James swears by duck eggs for baking because their larger yolks and higher fat content create a sponge that is richer, taller, and lighter than anything made with standard hen’s eggs. Filled with fresh cream and high-quality jam (James often …
James Martin’s Beef Wellington is the undisputed king of Sunday roasts. While many home cooks fear this dish because of the dreaded “soggy bottom,” James breaks it down into manageable steps that guarantee success. His version focuses on the quality of the beef fillet and, crucially, the “duxelles”—the mushroom paste that must be cooked until …
James Martin’s Vichy Carrots (or Carottes à la Vichy) are a masterclass in French simplicity. This isn’t just boiling vegetables; it is a technique of cooking carrots in a mixture of water, sugar, and butter until the liquid completely evaporates, leaving the vegetables coated in a glossy, sweet-savory glaze. James loves this recipe because it …
This rich, velvety james martin pepper sauce is made with crushed peppercorns, double cream, and a splash of brandy, ready in just 15 minutes. The secret lies in reducing the beef stock until it’s intense and syrupy before adding the cream, creating a glossy finish that clings perfectly to your steak. I love how the …
This rustic James Martin Chicken Bonne Femme is made with golden chicken thighs, smoky chorizo, and tender new potatoes, ready in just over an hour. It swaps the traditional heavy cream for a vibrant, spicy reduction that clings to every bite. I love how the chorizo oil seeps into the potatoes during the roast. Try …
James Martin’s Chicken Liver Pâté is the definition of luxury. Far removed from the grainy, grey tubs you find in supermarkets, James’s version is technically a parfait—meaning it is impossibly smooth, rich, and pink-hued. The secret lies in his generous use of butter and the crucial step of passing the mixture through a fine sieve. …
James Martin’s Bakewell Tart is a celebration of British baking at its best. Unlike the cloyingly sweet, fondant-topped versions often found in supermarkets (known as “Bakewell Puddings”), James sticks to the traditional tart: a crisp, buttery shortcrust pastry case, a layer of sharp raspberry jam, and a generous filling of almond frangipane, topped with flaked …
James Martin’s Salmon En Croute is a show-stopping centerpiece that looks incredibly difficult but is surprisingly achievable. James strips away the fuss of making puff pastry from scratch, championing high-quality store-bought pastry to make this a realistic weeknight luxury or Sunday feast. The secret to his version is moisture management: he uses a layer of …
James Martin’s Prawn Cocktail is the definitive return of the 1970s classic. James is a huge defender of this retro starter, arguing that when made with fresh, high-quality ingredients and a proper homemade sauce, it beats almost any modern appetizer. He elevates this dish by ditching the watery supermarket tubs and focusing on a punchy, …
James Martin’s Chicken Kiev is the ultimate retro revival. James has championed this dish for years, arguing that when made properly at home, it is miles apart from the dry, processed versions found in the freezer aisle. His secret lies in two key techniques: using frozen garlic butter to prevent it from leaking out too …