The Best Fan Website for Tried & Tested James Martin Recipes.
James Martin Gluten-Free Batter is the ultimate game-changer for anyone missing a proper fish and chip supper—a light, golden, and fiercely crispy coating that rivals any traditional wheat batter. Unlike dense or soggy gluten-free alternatives, this recipe relies on the carbonation of ice-cold cider to create thousands of tiny bubbles, resulting in a “shattering” texture …
James Martin Bread Sauce is the definition of a luxury British roast side dish. It is made with simple stale white breadcrumbs infused in full-fat milk, but elevated into something spectacular with aromatic spices and a rich finish. The brilliance of this recipe (and James’s signature twist) is the generous addition of both butter and …
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 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, …
James Martin Fondant Potatoes recipe is the secret to making restaurant-quality potatoes at home. Often considered a “chef’s trick,” fondant potatoes involve cutting potatoes into uniform cylinders, browning them in butter until golden and crisp, and then slowly braising them in chicken stock and aromatics. The result is a potato that is beautifully crunchy on …
James Martin White Bread recipe is a masterclass in simplicity, proving that you don’t need a bread machine to make a bakery-quality loaf at home. Unlike store-bought bread, which is often laden with preservatives and sugar, this recipe uses just four key ingredients: flour, yeast, salt, and water. James Martin emphasizes the importance of “strong” …
James Martin Mayonnaise recipe is a revelation for anyone who has only ever tasted the jarred variety. While store-bought mayonnaise is often white, gelatinous, and overly acidic, this homemade version is a rich, glossy, pale yellow emulsion that feels like silk on the palate. James Martin advocates for making this by hand (or with a …
James Martin Red Cabbage recipe is the quintessential festive side dish, famed for its deep, jewel-like color and perfect balance of sweet and sour flavors. Unlike quick-cooked cabbage that can be squeaky or raw-tasting, this dish is slowly braised with apples, spices, and brown sugar until it becomes tender, glossy, and intensely aromatic. It is …
James Martin Ratatouille is a celebration of Provençal cooking, prioritizing texture and vibrancy over the mushy, stewed consistency often found in quick vegetable dishes. James Martin’s approach to this French classic involves cooking the vegetables separately or in batches before combining them. This technique ensures that the aubergine remains meaty, the peppers stay sweet, and …
James Martin Potato Salad elevates the ubiquitous barbecue side dish into something truly special. Instead of drowning bland, boiled potatoes in cheap mayonnaise, James Martin’s approach focuses on flavor absorption. The potatoes are tossed in a tangy vinaigrette while still hot, allowing them to soak up the acidity and seasoning deep into the starch. Finished …