The Best Fan Website for Tried & Tested James Martin Recipes.
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 …
James Martin’s Coq au Vin is a masterful take on the French bistro classic. True to his training, James doesn’t rush this dish. He insists on marinating the chicken in wine overnight, which dyes the meat a deep purple and infuses it with flavor before it even hits the pan. While traditionally made with an …
James Martin’s Pan-Fried Pork Chops are a lesson in simplicity and technique. James often says that a pork chop is one of the best cuts of meat you can cook, provided you don’t dry it out. His signature method involves a technique called arrosé—basting the meat in foaming butter, smashed garlic, and woody herbs during …
James Martin’s Butternut Squash Soup is the ultimate autumnal comfort food. James elevates this humble vegetable by focusing on two things: roasting and richness. Instead of boiling the squash immediately, he often roasts it first to caramelize the natural sugars, creating a depth of flavor that boiling simply can’t achieve. Finished with a touch of …
James Martin Homemade Beef Burgers are a masterclass in meat. James is famously particular about his burgers, arguing that a great burger relies almost entirely on the quality of the beef and the fat content. He steers clear of adding too many fillers like breadcrumbs or eggs, preferring a patty that tastes purely of steak. …
