James Martin’s ultimate Sunday lunch menu plan
Celebrate seasonal ingredients with British chef and TV personality James Martin's roast meal plan and enjoy the ultimate Sunday lunch
There's nothing quite like bringing all the family together around the perfect Sunday roast, especially for special occasions. We've taken the hard work out of planning your lunch by selecting renowned British chef and TV personality James Martin's best recipes. Whether you prefer a traditional roast or something a bit lighter, want to keep side dishes easy or need something more extravagant, we've got all bases covered. We've even thought of the perfect dessert ideas to round off your meal, and a special tipple to wash it all down. Discover more of James Martin's recipes as well as our Sunday lunch recipes. Starters Smoked trout & radish remoulade tartines This fish starter is the perfect light bite to kick off your Sunday lunch. The recipe serves up to eight, so it's great if you're entertaining a crowd. Plus, it takes just 25 minutes to prepare and requires no cooking. It's a refreshing and elegant starter you'll come back to time and again. Discover more simple starter ideas to get your dinner off to a stellar start. Fresh pea & lovage soup For a vegetarian option that's packed with plenty of seasonal flavour, try this creamy green soup. Made with fresh peas in their pods (or frozen if you prefer), it combines spring onions with crème fraîche and celery-like lovage for a simple yet impressive starter. Try more spring soup recipes. Main courses Roast leg of lamb with basil & mint pesto James Martin's showstopping leg of lamb with homemade herby pesto is a sure-fire winner when it comes to feeding a crowd. The scored lamb leg is generously covered in the pesto before roasting in the oven to ensure a tender meat packed with fresh, zesty flavour. The five-star recipe require a little more effort, but it's more than worth it. If you're catering for up to eight, you could also try herb-crusted leg of lamb with red wine gravy. The breadcrumb coating is packed with fresh mint, parsley, rosemary and garlic for a flavourful roast. Or, try James's rain-or-shine leg of lamb – it's a butterflied leg of lamb that can be barbecued if the weather is good, or roasted indoors if it's not. If you can't have lamb without mint sauce, try James's fresh mint & raisin sauce for a fruity twist on the classic condiment. Lightly smoked salmon with orange & rhubarb salad For pescatarians, serve James's equally impressive lightly smoked salmon fillets served with a seasonal salad of orange segments, rhubarb and watercress. Try our healthy salmon recipes for more inspiration. Side dishes Warm spring vegetables Making the most of seasonal produce at its best, this simple side lets spring ingredients shine. Delicate courgettes, tender asparagus spears, crunchy broad beans and peas make for a vibrant addition to your Sunday roast. Make our spring greens recipes for more seasonal inspiration. Honey roasted carrots Make a bowl of sticky roasted carrots for a delicious addition to any table, topped with a sprinkling of chives. Discover more carrot recipes. Foil-wrapped baby potatoes If you're firing up the barbecue, these little beauties are incredibly easy to make and have a lovely charred flavour. Simply wrap part-boiled new potatoes in foil with a little olive oil and cook on the barbecue. If the weather isn't cooperating, discover our roast potato recipes. If you want to really push the boat out, try James's crispy layered thyme potatoes or lemony potato gratin for an elevated side dish. Desserts Apricot & ginger frangipane tart There's nothing like a stylish frangipane tart to round off Sunday lunch. James Martin's version features the classic filling topped with juicy apricots and fiery ginger for a showstopping finish. Discover more ways with frangipane. Individual rhubarb ripple pavlovas If you prefer a slightly lighter dessert, these seasonal rhubarb pavlovas make entertaining easy, as the poached rhubarb and pavlovas can both be made in advance. Simply assemble with fresh whipped cream for a beautiful way to round off your meal. Can't get enough seasonal rhubarb? Discover even more ways with rhubarb. Drink Sloe royales Raise a toast to the day with James Martin's sloe gin fizz cocktail garnished with optional edible glitter for even more sparkle. Discover our most popular cocktails. Hungry for more? Discover more Sunday lunch inspiration: Budget Sunday lunch recipes Top tips for making Sunday lunch on a budget Best family one-pan roast recipes Easy roast dinner recipes Slow cooker Sunday lunch recipes How to use up Sunday lunch leftovers Sunday lunch around the world Vegetarian Sunday roast recipes What will you be cooking for your lunch? Let us know in the comments...
Alternative Sunday menu ideas from James Martin
Discover the best of James Martin's recipes for an alternative Sunday lunch, from barbecued fillet of beef to shallot tarte tatin and rhubarb crumble trifle
Planning a big Sunday lunch with family or friends? James Martin's alternative menu ideas will help you pull off a crowd-pleasing Sunday feast in style. Whether you want a sophisticated seafood starter, Italian-inspired main or knockout cheesecake, we've got plenty of ideas for a flavour-packed Sunday lunch. James Martin's recipes offer a variety of alternative starters, mains and desserts for your Sunday lunch, ranging from light smoked salmon to rich roast pork with crispy crackling. With a bit of planning, you can create a memorable menu that will wow your guests. For more easy ideas, check out our simple starter recipes, as well as the healthiest starter ideas. Make your meal a breeze with our guide to the ultimate Sunday lunch, or opt for relaxed entertaining with our round-up buffet recipes. Discover more James Martin recipes for more of the renowned's chef's highly rated ideas. Alternative starters Make the most of fresh ingredients for a majestic start to your Sunday lunch. From a zingy salad to a velvety soup, there's something here for everyone to enjoy. Find more inspiration in our starter recipe collection, including the best soups, salads and platters. 1. Chilli & lime squid salad James Martin's sensational seafood starter looks impressive yet is deceptively easy to make, so it's great for anyone who hasn't cooked with squid before. Marinating the squid overnight allows you more time on the day, taking the stress out of hosting. Sear just before serving over fresh avocado and peppery rocket. See our simple starter recipes or discover more seafood recipes. 2. Roasted butternut squash soup with goat's cheese & rosemary tarts Serve your soup with something special on the side for a sophisticated starter. The ultimate comforting combination, James Martin tops squash soup with crispy pancetta and toasted pine nuts for added texture, served with his crisp puff pastry cheese tartlets. Discover more butternut squash soup recipes. 3. Smoked salmon with capers & pickled shallots Bring a touch of elegance to Sunday lunch with James Martin's smoked salmon starter, with capers and pickled shallots providing a vibrant kick. A fresh and zingy salad that's packed with contrasting flavours, it's ideal for entertaining. See more smoked salmon starter recipes. Alternative mains Bored of your classic roast dinner? Discover James Martin's extra special Italian-style roast pork with crispy crackling, as well as his five star-rated summer roast chicken with creamy Tuscan butter beans. For vegetarians, opt for his caramelised shallot tarte tatin, studded with goat's cheese for a main course that hits all the right notes. So delicious, it'll please everyone. Find more ways to update up your Sunday lunch with our best family one-pan roast recipes. For smart ways to cook without over-spending, see how to cook Sunday lunch on a budget. 4. Italian-style roast pork with crispy crackling James Martin's fennel-seasoned porchetta is Sunday lunch-worthy, boasting an irresistible layer of perfect crackling. It's guaranteed to wow everyone at the table. See more roast pork dishes in our roast pork collection. 5. Herby lemon chicken with Tuscan beans James Martin's summer alternative to a traditional Sunday roast is best enjoyed al fresco. Served with Tuscan-style butter beans and golden, crisp pancetta, it's a family-friendly dish that's perfect for celebrating the sunny weather. See more summer roast recipes. 6. Barbecued fillet of beef with mustardy soured cream sauce James Martin's fillet of beef makes a stand-out dinner party main, barbecued or griddled for a smoky outer crust and a meltingly tender middle. It's a guaranteed crowd-pleaser, plus it doesn't require lots of fiddly ingredients to make. Try more roast beef recipes. 7. Shallot tarte tatin with goat's cheese Try James Martin's rustic cheese and onion tart for an easy vegetarian main that will soon become a weekend favourite. It uses shop-bought puff pastry to cut corners and is finished with creamy goat's cheese to cut through the sticky shallots. Take a browse through more easy vegetarian mains. Alternative sides Perk up your Sunday lunch with James Martin's flavour-packed sides. Opt for comfort with a light a lemony potato gratin, choose hearty French-inspired lentils with pancetta or make a robust blue cheese salad that's loaded with crunchy texture. 8. Lemony potato gratin Dauphinoise can be a bit rich, so James Martin has made a lighter version which mixes stock with cream. It's just as creamy and indulgent, but a little less heavy. It's a five star-rated side which makes brilliant use of low-cost ingredients. See more gratin recipes and dauphinoise recipes. 9. Puy lentils & pancetta This hearty puy lentil side with pancetta offers an elegant French twist to your menu, with finely chopped vegetables, red wine, sherry vinegar and thyme. See more puy lentil recipes as well as our French recipes. 10. Blue cheese, butternut & barley salad with maple walnuts Salads don't get much more robust than this – James Martin teams roasted onions and squash, deep-flavoured cheese, crunchy nuts and healthier grains to make a salad for the ages. See more vegetarian salad recipes. Alternative desserts Impress your guests with an irresistible pud — James Martin combines two dessert staples in his vibrant rhubarb crumble trifle. If you're a sucker for cheesecake and partial to a slice of banoffee pie, you'll love James Martin's banoffee cheesecake. 10. Rhubarb crumble trifle Two mighty desserts merge in this knockout pud made from baked rhubarb, mascarpone laced with almond liqueur and a covering of oat and almond crumble. It makes a stunning centrepiece which will no doubt become a family favourite. See our best trifle recipes and crumble recipes for more inspiration. 11. Banoffee cheesecake If you want a crowd-pleaser of a dessert, you can't go wrong with James Martin's banoffee cheesecake. Sporting a creamy soft-set caramel, it'll be devoured in minutes. See our banoffee desserts as well as our ultimate cheesecake recipes. Alternative drinks If you want to jazz up a glass of prosecco or champagne, James Martin's sloe royale cocktail offers berry sweetness to a glass of fizz. Or turn your hand to a orange & cranberry spritz, a zingy non-alcoholic refresher that's ready in minutes. 12. Sloe royales Break open a bottle of fizz and combine with sloe gin for a wonderful fruity tipple. You can use prosecco or champagne, as well as edible glitter for extra sparkle. See more prosecco cocktail recipes. 13. Orange & cranberry spritz James Martin's non-alcoholic spritzers makes a super quick and refreshing addition to your menu, mixing smooth orange juice with cranberry juice and sparkling elderflower. See more mocktail recipes. Planning your Sunday lunch menu? See more recipes: Roast dinner hacks Sunday lunch ideas Sunday lunch around the world 10 top tips for making Sunday lunch on a budget How to use up Sunday lunch leftovers How to make the ultimate Sunday lunch Which menu will you be choosing? Let us know in the comments...
James Martin’s Sunday lunch starter ideas
Whet your appetite for a delicious Sunday lunch with chef James Martin's best starter recipes – from seasonal soups to delicate seafood and creamy pâtés
If you're planning a big Sunday lunch with family or friends, James Martin's delicious starter recipes will help get your roast dinner off to a delicious start. Whether you want to start your meal with some seafood, prefer a pâté or love a seasonal soup or salad, we've got plenty of ideas to get your taste buds tingling for a tasty lunch. James Martin's recipes offer a variety of delicious starter options for your Sunday lunch, ranging from a light and refreshing crayfish cocktail to rich chicken liver pâté. With a bit of planning, you can create a memorable start to your Sunday meal that will impress your guests and set the stage for a wonderful dining experience. For more easy ideas, discover our simple starter recipes and even more Sunday lunch recipes. Discover more James Martin recipes for more of the renowned's chef's highly rated ideas. Seafood starters For a light and elegant start, seafood options are always a great choice. James Martin provides several recipes that are both impressive and relatively easy to prepare. For more inspiration, discover our prawn starter recipes. Smoked salmon carpaccio This stunning seafood starter is guaranteed to impress. It features layers of smoked salmon with beetroot, orange, and tangy horseradish cream, combining together to make a sophisticated and refreshing beginning to your meal. Plus, it takes only 30 minutes to prepare! Discover more smoked salmon starters. Classic potted shrimps A classic seafood starter, James Martin's potted shrimps are best made the day before and left in the fridge overnight, making it perfect for fuss-free entertaining. Ideal for a special Sunday lunch, this starter is ready in 25 minutes. Try more shrimp recipes. Celebration fish platter with spiced cucumber salad This indulgent sharing platter makes an impressive starter. It includes trout pâté, crisp-coated mackerel fillets and smoked salmon for a special start to your meal. Crayfish cocktail with horseradish cream Your guests will never know this takes on 15 minutes to prepare! Give the classic prawn cocktail a twist by pairing crayfish tails with tangy horseradish and creamy avocado for a stylish beginning to your Sunday lunch. Pâté & terrine starters For a richer and more indulgent start, pâtés and terrines are excellent choices, offering deep flavours and a touch of luxury. Try more pâté recipes, including vegetarian pâté recipes, then discover our favourite terrine recipes. Chicken liver pâté James Martin's chicken liver pâté is a luxuriously rich starter that can be made up to two days in advance to take the stress out of the day itself. Serve it with toasted brioche, cornichons, and chutney for a classic and satisfying combination. Toasted malt loaf with pressed ham terrine and & spiced apple compote This sophisticated dish balances the sweetness of the apple and malt loaf with a tangy vinaigrette. The homemade Bramley apple compote makes it a little more work, but it's more than worth it. Salad starters Salads can offer a refreshing and vibrant start to your Sunday lunch, especially when they incorporate interesting flavour combinations and textures, as well as seasonal ingredients. Discover more spring salads for the new season. Goat's cheese, pear & candied pecan salad This extra-special vegetarian starter is bursting with contrasting flavours and textures. It includes spiralised pear, crunchy roasted nuts, and creamy goat's cheese. Try more goat's cheese recipes. Smoked haddock & celeriac salad This salad has a delicate balance of salty, sharp, rich and smoky flavours – a mouthwatering start to any menu. Try more celeriac recipes. Soup starters Make the most of fresh ingredients for a refreshing start to your Sunday lunch with our starter recipes from James Martin. Serve with crusty bread for dunking. Make the most of seasonal produce with our spring soup recipes, creamy soup recipes, spicy soup recipes, vegan soup recipes and vegetarian soup recipes for even more ideas. Cauliflower & apple soup Combine cauliflower and apple for an easy, creamy soup to serve as part of your Sunday lunch spread. You can get ahead by freezing this soup and then simply reheating to serve. Try more cauliflower soup recipes. Butternut squash & sweet potato soup Roast your vegetables in honey before blitzing into this velvety smooth, spiced soup, served with garlic and lemon ciabatta slices for dipping. Discover more butternut squash soup recipes and roasted butternut squash recipes for even more inspiration. Planning your menu? Let us do the hard work: Italian starter recipes Vegetarian starter recipes Dinner party starters Healthy starter recipes Sunday lunch ideas No-oven Sunday lunch recipes Ideas for Sunday lunch on a budget Which starter will you be choosing? Let us know in the comments...
As a food historian, I’ve tried my fair share of bizarre recipes. Here’s my list of the top 10 most revolting British foods. Some have (for good reason) been lost to the ravages of time, while others are still on the menu today – albeit only for those of a very strong constitution…
British food has a bad reputation for being bland and stodgy. Some suggest that our culinary unsophistication is a remnant of our Puritan past or perhaps a leftover from the frugal wartime years. Arguably, the stereotype itself is unjust. I for one think there’s nothing better than a warming roast dinner on a chilly Sunday afternoon, a vinegary heap of fish and chips scoffed down at a windy seafront or the refreshing berry delight of an Eton Mess in summertime. Before the turn of the 20th century our food was broadly celebrated rather than mocked. However, take a look at some of these ‘delicacies’ and you might be excused for thinking that British food’s rep is actually rather generous… 1. Blancmange We’re not talking here about that pink, over-sweet gelatinous mess of school dinners past. While that packet mix is foul enough, blancmange in its original form was even weirder. Blancmange literally means ‘white food’, and in the medieval era it referred to a dish of white meat or fish, rice, almond milk, sometimes with (white) breadcrumbs, and sugar. This was actually an elite dish due to the then-fashionable mix of sweet and savoury flavours and expensive ingredients. Safe to say, it hasn’t stood the test of time. 2. Jellied eels Continuing the gelatinous theme is jellied eels, a traditional dish for London’s poor that originated in the 18th century. Eels, then abundant in the river Thames, were boiled into a stock and, since the fish are naturally gelatinous, simply allowed to cool to set them in their own jelly. 3. Fish curry ice cream Agnes Marshall was known as the ‘Queen of Ices’ in the Victorian era, publishing numerous ice cream recipe books, selling elaborately shaped ice cream moulds to go along with them and even founding a successful cookery school in London. She is credited with having first paired ice cream with a wafer, though the cone was still eaten with utensils into the 20th century. Her strawberry, banana and even cucumber ice cream recipes are entirely delicious, but her ‘souffles of curry à la ripon’ – i.e. fish curry ice cream – is a step too far for me! The recipe calls for onions, sour apples, coconut, almonds, and herbs fried with fish, curry paste and powder added, and the whole thing puréed and mixed with aspic and whipped cream. Frozen, this savoury ‘treat’ was garnished with prawns. 4. Snail water Found abundantly in our gardens, it’s no surprise that at some point we tried to eat snails. But not in the sophisticated French way! British recipes from the 18th century describe a thing called ‘snail water’, which meant distilling them in milk or wine and adding a range of additional ingredients like raisins, rosewater, liquorish or even crushed earthworms. Unsurprisingly, this dish wasn’t consumed for pleasure, but rather acted as a remedy against consumption and other respiratory illnesses. 5. Mock banana sandwiches There’s nothing more British than the ‘keep calm and carry on’ attitude of World War Two. Those on the Home Front had to make do with meagre rations, using up leftovers and finding creative alternatives for favourite unattainable dishes. Researching this period, I was surprised quite how many of these thrifty recipes were delightful – my favourite being a ‘crumb fudge’ that reimagined leftover breadcrumbs into something like a rice crispy cake. But there were plenty of awful wartime foods, not least mock banana. The real – and beloved - fruit could no longer be imported during the war, so home cooks attempted to recreate it using mashed parsnip and banana essence. My attempt at this one was a slightly sweet mush between two slices of bread that wasn’t fooling anyone. 6. Mincemeat omelette The eccentric TV cook Fanny Cradock was the face of British food in the 60s and 70s, known for flamboyant dishes like piped green mashed potato, prawn cocktail, cheese balls and blue hard-boiled eggs (yes more food dye!). While there was some method in her madness, the one dish the internet seemingly can’t get behind is mincemeat omelette, prepared for her Christmas 1975 TV show. Yes, we are talking sweet mincemeat, that festive staple. Still wet in the middle, oozing mincemeat, and caked in icing sugar, I’d love to know if anybody actually enjoyed eating this 70s monstrosity! 7. Marmite While you can guess what side of the ‘love it or hate it’ debate I stand on, I’ve got to admit Marmite is a pretty clever invention. Based on similar yeast extracts created by the German scientist Justus von Liebig, Marmite was invented in 1902 at Burton upon Trent as a means of using up the spent yeast from a nearby brewery. 8. Umble pie Today if you were to eat humble pie it would be a metaphorical consumption - you’d be admitting that you were wrong and accepting the humiliation. In the medieval period umbles referred to the innards or entrails of deer. Umble pie was considered to be a lowly food, while the wealthy scoffed the venison. The similar sound of the word ‘humble’ (the ‘h’ was not pronounced at the time) led to the pun. Eating humble pie in the literal sense sounds even worse than the figurative type! 9. Repotted birds ‘I have seen potted Birds which have come a great way, often smell so bad, that no Body could bear the Smell for the Rankness of the Butter’, wrote bestselling cookbook author Hannah Glasse in 1747. Before the advent of artificial refrigeration, meat could be preserved by being potted, sealed in a container with hot butter. Nothing wrong with that. But Glasse recommended simply recooking the meat when it went off, seasoning it with mace, pepper and salt and repotting it. This recipe reminds us how far we’ve come in both food preservation and hygiene. 10. Brown Windsor soup A brown, lumpy gruel, with chunks of unknown meat floating in it, brown Windsor soup has become a short-hand for the awfulness of British food. But this one’s a bit of a trick entry because there’s really no such thing as brown Windsor soup! While Windsor soups – white soups made with ingredients like chicken and cream - were favoured by royalty in the Victorian era, the first mentions of brown Windsor soup come from the 1920s as a joke at the expense of English food, linking something so disgusting with the refinement of Windsor. If you remember eating it, perhaps from a tin can, that’s because the joke took hold, leading some to capitalise on it – so the joke essentially invented the dish! Eleanor Barnett is a food historian at Cardiff University, with a PhD from the University of Cambridge. She writes the monthly historical recipe column for BBC History Magazine and as @historyeats on Instagram posts daily food history content to a large audience. Her book Leftovers: A History of Food Waste and Preservation (Apollo, £10.99) is out now.
Seven gadgets that can help you to reduce food waste
Natalie Bass - reviews expert and qualified barista
Over half of food waste in the UK comes from our homes, so we're spotlighting the best gadgets and tools that could help you reduce how much you throw away
As food lovers, we struggle to see ingredients and leftovers going to waste, so we're always looking for easy solutions that help us cut back on how much we throw away. According to climate action charity WRAP, which is behind Food Waste Action Week, a staggering 10.7 million tonnes of food waste is generated in the UK every year, and while a chunk of that is produced by farms, manufacturers, restaurants and supermarkets, around 60 per cent of food waste comes from our own homes. But as we hard as we try to keep track of use-by dates, repurpose leftovers and remember those items hidden at the back of the fridge, we could all do with a helping hand – and that's where the products listed below come in. These tools have been designed with reducing food waste in mind, to help you throw away less, save money on your grocery bills, and lower your carbon footprint in the process. We've included some items that you'll be familiar with but perhaps haven't considered buying before, plus other unique gadgets that make it easier to store and repurpose your food more efficiently. For further tips and to find out how the Good Food team uses up leftovers and spare ingredients from the Test Kitchen, read our guide on how to reduce food waste. This guide was brought to you by Cook Smart, a campaign designed by Good Food experts to help you save money and reduce food waste. Dive into more Cook Smart content in our budget hub. Seven gadgets that can help you to reduce food waste Joseph Joseph FridgeStore™ clear rotating organiser Available from Joseph Joseph (£20), Fenwick (£20) If your fridge-freezer and cupboards are packed to the rafters with jars and bottles you don't use regularly, this clever multi-tiered turntable from Joseph Joseph will help you keep track what you have in stock. We've all made the mistake of buying a surplus of ingredients we didn't know we already had, but with this organiser, you'll have a better visibility of smaller items that are at risk of getting lost, like spices, pastes and condiments. Available from: Joseph Joseph (£20) Fenwick (£20) Lakeland Fresh Stretch silicone onion pod Available from Lakeland (£3.99) For those dishes that require just half an onion, this pod from Lakeland will stop you reaching for the cling film and keep the other half fresh for your next recipe. The stretchy silicone top hugs around the onion half easily and releases when you twist the two parts of the pod in opposite directions. The pod is also freezer-safe, and once you've emptied it, you can pop it in the dishwasher. For other produce, Lakeland also sells a lemon pod, avocado pod and cheese pod. Available from: Lakeland (£3.99) Zwilling Fresh and Save vacuum food storage Available from Zwilling (£89.95) Regular storage containers do a pretty good job of preserving food, but this clever vacuum-sealing set from German cookware Zwilling goes the extra mile. Using an automatic vacuum pump and specially designed containers, it's able to extract the air from each box and bag in seconds, so the contents stay fresher for even longer. Available in small and medium sizes, the seven-piece set includes the vacuum pump, plus two borosilicate glass containers and two reusable BPA-free bags that are microwave and freezer-safe. If you pair it with the Zwilling Culinary World app (via the QR code on the lids), you can also track how long your food has been stored for, receive reminders and discover new recipes. Available from: Zwilling (£89.95) Judge spaghetti measure Available from Harts of Stur (£1.96), Judge (£4), Amazon (£4.99) Pre-portioning your ingredients with a set of kitchen scales is perhaps one of the most obvious tips for reducing food waste, but for an even speedier hack when cooking spaghetti, there's this budget handheld tool from Judge, which allows you to measure out one to four portions so you serve consistent amounts every time. It's dishwasher-safe and easy to store too. Available from: Harts of Stur (£1.96) Judge (£4) Amazon (£4.99) OXO Good Grips herb keeper Available from Amazon (£38.30) Not all of us have the space to grow our own fresh herbs, so if you rely on packets or small pots from the supermarket, you'll know the struggle of scrambling to use them up before they start to wilt. This nifty storage container, which is part of the OXO Good Grips range, is ideal for keeping herbs like coriander, dill, chives, thyme and rosemary ultra-fresh, as well as tall vegetables like celery sticks, spring onions and asparagus. On the front of the container, there's a fill line to indicate how much water you need and a ventilated basket that allows air to circulate, plus a hinged lid so you can access the contents easily. The dishwasher-safe basket also has a hook on the back, so you can hang it on the inside of your fridge door. Available from: Amazon (£38.30) Ninja Blast portable blender Available from Very (£39), Amazon (£39), Ninja (£39.99), Currys (£39.99) A blender is a great way to use up fruit and veg that's a little past its best, as you can blitz ingredients into smoothies, sauces and pesto. This portable model from Ninja is ideal for small kitchens without much storage space, and in test produced smooth, consistent results in just 30 seconds. It comes with a 530ml blending cup, a sip lid with a handle, cup cover, blade cover, and USB-C rechargeable motor base and charging cord. The lid is designed to be leak-proof, too, so you can pop it in your bag and take it on the go. Available from: Very (£39) Amazon (£39) Ninja (£39.99) Currys (£39.99) Lomi kitchen composter Available from Lakeland (£399.99) Making compost from food waste that would have otherwise gone to landfill is relatively straightforward, but often takes time and can get a bit smelly. This gadget, which is good-looking enough to sit on the countertop, speeds up the process significantly without using up lots of energy, while reducing nasty food odours in the process. In our experience it has some trouble breaking down seeds, but otherwise does solid job handling most types of household food waste (leftovers, fruit skins and so on), garden waste, scraps of paper and more – producing what it calls 'Lomi Earth', which is a bit like fertiliser, in as little as four hours. Available from: Lakeland (£399.99) Related reviews Best food storage containers Best blender Best juicers Best spiralizers Best fridge-freezer Best soup makers Best hand blenders Best kitchen scales Best slow cookers Best smoothie makers Best food processors More on reducing food waste Good Food podcast: Max La Manna on tackling food waste How to reduce food waste How to reduce food packaging waste Zero-waste recipes for every day The Good Food sustainability glossary How to waste fewer potatoes How to waste fewer bananas How to waste less bread How to waste less asparagus How to use up leftovers
Romy Gill on regional Indian cuisine, plus her love of cheese on toast
Chef Romy Gill discusses her diverse culinary influences, moving to the UK and why cheese on toast with a cup of chai is her ultimate comfort food.
Romy Gill is no stranger to blending cultures in her cooking. The chef, food writer and presenter grew up in West Bengal to Punjabi parents before moving to the UK in her twenties. Her experiences have shaped her understanding of food and the way she cooks, bringing together the rich regional diversity of Indian cuisine with a love of British ingredients. We caught up with Romy to talk about her new book, her journey with food and why, despite all the intricate dishes she creates, she still turns to cheese on toast for comfort. Listen to the full episode of the Good Food podcast then delve into the podcast archive for more culinary adventures. Understanding the diversity of Indian cuisine Many people in the UK refer to Indian food as a singular entity, but Romy is quick to point out that it’s deeply regional. “I think if my dad didn’t go to West Bengal to work in a steel plant, I wouldn’t have that understanding of Indian food, that it’s so regional,” she explains. “Spices are the same – they never change. It’s the techniques, the method and also whatever is locally grown in that area of India.” Her latest book, Romy Gill’s India, highlights the foods from her childhood, focusing on Punjab and West Bengal. She recalls how, growing up in a Punjabi household in Bengal, she was always surrounded by different culinary influences. “The Punjabi food is very, very different to Bengali food,” she says. “Punjabis eat a lot of pulses, beans and flatbreads, while in Bengal it’s more about fish and rice. I loved fish, so I would go to my friend’s house and say, ‘My mum hasn’t fed me’, just so I could eat their food, too.” Adapting to British food and making it her own When Romy first moved to the UK in her twenties, she found the food culture quite different from what she was used to. “You leave your family, your friends, the language you speak and the food you grew up with,” she reflects. “I remember walking into a supermarket and seeing 20 or 30 different types of yogurt – I’d never seen anything like that in my life.” British food, she says, was an adjustment. “If you think about shepherd’s pie, cottage pie, casseroles – they don’t have the heat or the warmth of flavours I was used to. But I also wanted to learn. As a creative person, you have to understand that food is subjective.” She quickly found ways to incorporate Indian flavours into British staples. “For fish and chips, I always give a little twist to it. I’ll marinate the fish with some spices before dipping it in the batter. Seasoning is key, whether it’s salt, spices or herbs.” A lifelong love of storytelling through food For Romy, food is about more than just recipes – it’s about telling stories. “I love writing like that,” she says. “I think I’m a good storyteller. It gives people a little bit of insight into who I am and where I’ve come from.” Her books include personal anecdotes alongside her recipes, sharing memories of childhood, family and the people who influenced her cooking. Whether it’s a Dundee cake inspired by Bengal’s Anglo-Indian community, or a recipe from a friend’s mother, each dish is tied to a moment in her life. “Food brings people together. When you travel you learn so much about a culture, its traditions and its food. Even within the UK every region has its own specialities, just like in India.” The ultimate comfort food Despite her deep knowledge of spices and complex dishes, Romy’s ultimate go-to comfort food is simple: cheese on toast with a cup of chai. “This is no joke,” she laughs. “It has to be a really nice white bread – no brown bread for me. Sometimes I add a little bit of rose harissa or some chilli flakes. And always with a cup of chai. Nothing else.” It’s a dish she turns to when she’s exhausted and doesn’t want to cook. “Sometimes, I also have an apple on the side. I don’t know why but, in my head, cheese and apple just work really well together.” So, what does good food mean to Romy? “Good food has always been a home away from home,” she says. “Wherever I go, if someone has cooked for me, I feel at home. It gives me warmth and pleasure.”
Becky Excell on making a gluten-free Christmas that doesn't compromise on flavour
Gluten-free cookbook author Becky Excell shares her tips for making Christmas as easy as can be, including festive favourites and shortcuts
Becky Excell, celebrated as the queen of gluten-free baking, has carved out a niche for herself with her inventive, accessible recipes that inspire confidence in those navigating a gluten-free lifestyle. Known for her relatable approach and passion for sharing delicious alternatives, Becky recently shared insights into her festive favourites, baking secrets and what drives her creative process. Listen to the full episode of the Good Food podcast then delve into the podcast archive for more culinary adventures. Gluten-free festive baking made easy When it comes to Christmas, Becky’s love for baking shines brightest. She believes everyone deserves to enjoy festive treats, no matter their dietary needs. “I always make my mince pies,” she shares, adding that a gluten-free twist doesn’t mean compromising on flavour. Becky’s advice is to perfect a good pastry dough and experiment with traditional fillings. Becky’s enthusiasm for festive favourites extends to cookies and traybakes, which she says are great for sharing. “You can use up all sorts of ingredients from your cupboards – leftover chocolate, dried fruit, even the crumbs from gluten-free biscuits!” Her signature Christmas creations often involve making use of storecupboard essentials, transforming them into showstopping festive bakes. Overcoming challenges with gluten-free baking For Becky, one of the greatest joys of her career is debunking the myth that gluten-free baking has to be complicated or subpar. “The key is to understand your flours,” she explains. “You can’t always do a straight swap with regular flour. A mix of rice flour, tapioca starch, and a little xanthan gum works wonders.” She’s also a fan of using nut flours like almond for added flavour and texture. Becky’s trial-and-error journey has made her an expert at troubleshooting common pitfalls. Her top tip? “Always let your dough rest – it makes it much easier to handle.” This simple yet vital step can make all the difference, especially during the chaos of Christmas baking. Favourite festive comforts Becky’s love for Christmas is rooted in family traditions and the comfort of sharing food. “My favourite festive dish has to be stuffing,” she says with a smile. Her go-to recipe includes gluten-free breadcrumbs, sage, onion and a touch of apple for sweetness. It’s a dish that reminds her of family gatherings and the joy of eating together without restrictions. Desserts are another highlight of her Christmas table. Becky is known to whip up a gluten-free Christmas pudding that rivals any traditional version. “It’s all about the spices and the mix of fruits. Get that right and nobody misses the gluten.” Cooking for loved ones Cooking for friends and family is a central theme in Becky’s culinary life. “There’s something magical about watching someone take a bite and realise it’s gluten-free,” she shares. Christmas, in particular, is a time for Becky to showcase how inclusive food can be. Her spreads feature a mix of traditional and creative dishes, catering to all dietary needs while still feeling indulgent. Becky encourages everyone to give gluten-free baking a go, even if they’re not avoiding gluten themselves. “You never know when a guest might have dietary requirements, and it’s such a lovely way to make them feel welcome.” Her recipes aim to bridge the gap between those with and those without dietary restrictions, proving that good food truly is for everyone. What good food means For Becky, good food is all about creating memories and making people feel cared for. “It’s the joy of sitting down at the table and sharing something you’ve made with love,” she reflects. Whether it’s a gluten-free mince pie or a hearty stuffing, Becky’s festive favourites showcase her dedication to making food inclusive and delicious. This Christmas, Becky’s advice is simple: “Don’t overthink it. Enjoy the process and share the joy – because that’s what food is all about.”
Michel Roux on the joys of Christmas cooking
The celebrated chef shares his festive favourites, including a memorable Christmas mishap, and tells us what 2025 holds for him
Michel Roux, one of Britain's most beloved chefs, is renowned not only for his culinary mastery but also for his dedication to wholesome, simple food, and his infectious enthusiasm for celebrating life around the dinner table. In a recent conversation, Michel shared his thoughts on festive traditions, personal favourites, and how he’s finding balance after decades of running his iconic restaurant. Listen to the full episode of the Good Food podcast then delve into the podcast archive for more culinary adventures. The joy of Christmas cooking For Michel Roux, Christmas is a time of tradition and togetherness. “I really enjoy a roast turkey,” he says, emphasising the importance of choosing the smallest turkey possible. His reasoning? “The meat ratio on turkeys is huge. Go for a small turkey, which means you won’t need to cook it for about four hours, and it comes out far less dry.” His advice to opt for a small bird reflects his culinary philosophy: quality over quantity. Alongside the turkey, he relishes all the trimmings – stuffing, bacon, chipolatas and perfectly crispy roast potatoes. His biggest tip? Don’t let the leftovers linger too long. “There’s a limit to how many turkey sandwiches or curries you can make and eat,” he laughs. Instead, he recommends transforming leftovers into a rich and creamy French-inspired dish, such as a blanquette de dinde. This comforting concoction involves simmering the turkey carcass to create a stock, which forms the base of a velouté enriched with cream – and, if you’re feeling indulgent, truffles. And while the main meal is a highlight, Michel also finds delight in the simpler pleasures of Christmas. A deep love for brussels sprouts shines through: whether boiled, roasted or shredded raw in a coleslaw, he insists they are versatile and delicious. For a unique twist, he recommends deep-frying sprouts and serving them with garlic mayo. “Delicious,” he beams. Culinary adventures at sea This year marked a significant shift for Michel as he closed his renowned London restaurant, Le Gavroche, after decades of success. While it was a bittersweet decision, it has allowed him to explore new opportunities. Most notably, he has taken his culinary talents to the seas, opening pop-up versions of Le Gavroche aboard luxury cruise liners such as the Queen Mary and Queen Anne. These seven-day stints have been a rewarding way to keep the spirit of his restaurant alive, while giving him more control over his schedule. “It’s great fun,” he enthuses, “and I’ve kept four of the staff from Le Gavroche – more like family than employees – to help me run these events.” The shift to a less demanding lifestyle has been transformative for him. “Hospitality is tough,” he reflects, “and it’s nice to have a huge amount of stress taken away from my life.” Festive recipes from Michel Roux at home In addition to his new ventures, Michel has been busy promoting his cookbook, Michel Roux at Home, which offers a glimpse into the food he loves to cook with his family. Unlike the sophisticated dishes he once prepared for fine dining, this book is all about simplicity. “I’m a professional chef, I don’t want to do fancy food at home,” he says. The recipes focus on wholesome, uncomplicated cooking, perfect for bringing people together around the table. Many of these recipes, Michel explains, lend themselves beautifully to Christmas. One standout is his baked apple dessert, filled with a homemade mincemeat of chopped fruit and rum, and baked until caramelised. “It’s straightforward, delicious and makes its own caramel,” he says. Another festive favourite is his homemade stuffing, which he insists on preparing from scratch. “I don’t buy stuffing,” he declares proudly, emphasising his commitment to using fresh, high-quality ingredients. His enthusiasm extends to all aspects of festive food, from the sherry he savours with family to the oysters and seafood platter he enjoys for his wife’s birthday on Boxing Day. Festive food disasters Michel’s fondness for Christmas is rooted in family traditions, but even he has experienced festive mishaps. One of his most memorable Christmas disasters wasn’t his fault at all, it was his father’s. “Dad had roasted the turkey and left it on the kitchen table to rest. Next thing we knew, the Labrador had grabbed it and was running across the lawn!” Roux recalls with a chuckle. Thankfully, his father had prepared plenty of chipolatas, bacon and stuffing to save the day. The memory, he says, is a treasured reminder of the unpredictability and joy of family celebrations. What good food means to Michel Roux For Michel, good food is about more than just taste, it’s about sourcing ingredients responsibly and supporting local producers. “We need to really be behind our local farmers, farm shops and independent producers,” he says. His commitment to sustainability and simplicity underscores his entire approach to cooking, whether it’s crafting a family meal or curating an elegant menu for a luxury cruise. As he signs off on another busy year, his passion for celebrating life through food remains stronger than ever. Whether he’s cooking up a storm at sea or enjoying a quiet Christmas at home with his family, one thing is clear: Michel Roux’s love for sharing good food is as enduring as the festive traditions he holds dear.
Good Food Rising Stars 2024: meet the winner and runners-up
Find out the winner of our first-ever Good Food Rising Stars competition, plus learn how judges Max La Manna and Cassie Best saw eight finalists battle it out for the top spot.
In autumn 2024, we launched the very first Good Food Rising Stars competition. This nationwide talent search saw us go on the hunt for undiscovered food content creators. Our criteria was simple – we were looking for people with a big passion for cooking and appearing in front of the camera. The prize? A money-can’t-buy opportunity to use the trusted Good Food brand as a springboard into a career in food. The winner would not only get the opportunity to partner with Good Food, meet and work with the team, and have their content published by us across our channels, they’d also receive all the tools they need to become a top-level creator at home, including camera kit and kitchen equipment. To enter, we asked applicants for a recipe that means to most to them, along with a one-minute video to demonstrate how it’s made and explain the story behind the dish. After shortlisting a strong list of candidates, we invited eight finalists to Sauce at The Langham in London to compete in the deciding cook-off. During the October final, the judges – Good Food’s Cassie Best and chef Max La Manna – critiqued a vegan midweek meal cooked on the clock to decide on a final five ahead of picking the ultimate winner. Now, we can reveal who came out on top in the 2024 Good Food Rising Stars Awards, plus introduce the four other finalists. Follow the winner’s journey in our Good Food Rising Stars YouTube series. Meet the winner: Georgia Hughes Meet the first ever Good Food Rising Star winner – Georgia Hughes. Georgia particularly impressed the judges with her creative use of a basic vegetable in her standout final dish – curried butter beans served with onions, three ways. Her presented plate was practically licked clean. Her entry recipe – crispy pork massaman ramen – also had major appeal to the shortlisting panel, who praised its inventive flavours, comforting cookability and picture-perfect finish. During the competition, she demonstrated a passion for accessible, flavourful cooking, plus she showed off well-layered dishes and colourful, appetising presentation. Georgia says: "Taking part in the Good Food Rising Stars competition was an incredible experience. I loved getting creative with the brief as it pushed me to think beyond the regular recipes I usually make. One of the best parts was meeting the other talented finalists who share a similar passion for food. It was amazing to connect with them and share experiences. As someone who usually shares recipes on social media, it’s rare to receive truly honest feedback on my dishes. That’s why getting feedback from Max and Cassie was such a highlight for me. I entered the competition hoping to make it to the final, so I was so excited—and a little shocked—to come away with a win! Knowing my recipes will be published with Good Food feels surreal. It’s such an incredible opportunity, and I’m so grateful to have been a part of it." Georgia’s bio: Georgia is a freelance recipe developer. Originally launching her career in marketing, Georgia soon discovered a love for recipe development and content creation that inspired her to shift gears and pursue food full-time. Her approach to cooking focuses on simplicity and flavour, creating recipes that are approachable and packed with taste. Over the past two years, she has collaborated with a range of brands, including HexClad and Aldi, bringing her recipes to wider audiences. Beyond her brand partnerships, Georgia shares her recipes and cooking tips on her Instagram page, where she engages a growing community of food lovers. Entry recipe: crispy pork massaman ramen Finals dish: curried butter beans served with onions three ways Instagram handle: @bigdishenergyy Make Georgia’s winning ramen and curried butter beans with onions, three ways recipes Meet the runners-up Sofia Antona – highly commended Sofia’s entry video showing her crispy chilli chicken kimchi mayo sandwich really stood out during shortlisting – the panel praised it for being a recipe they wanted to cook and eat. In the finals, she made fasolakia, a Greek vegetable stew. Cassie and Max were impressed that she made the dish, including homemade pasta, in under an hour. They loved to see how passionate Sofia was about her dish and said that she clearly knows how to make food people want to eat. Sofia’s bio: “Food has always been my biggest obsession. Growing up in my parents’ restaurant, which has held a Michelin star for almost 25 years, gave me access and a hugely inspiring grounding in incredible quality food from a young age. Always finding myself in the kitchen, predominately baking, I went on to study nutrition and food science at the University of Reading to further my knowledge around topics of food chemistry, human physiology, microbiology and nutritional science. "After spending a number of years in the food industry as a nutritionist (ANutr) and food product developer, I now work in food TV and also continue my love of food outside of work, trying new recipes, eating at new restaurants and always baking.” Entry recipe: crispy chilli chicken kimchi mayo sandwich Finals dish: fasolakia with homemade cavatelli pasta Instagram handle: @sofiabakes Make Sofia’s chicken kimchi sandwich recipe Farzanah Nasser – highly commended Farzanah’s entry video was for a striking healthy green cracker, in which she used her training as a nutritional therapist to explain the health benefits of her recipe. Her finals dish of peanut & squash curry was praised by the judges for its zero-waste approach. They also said that Farzanah’s knowledge around nutrition and wellbeing was fascinating, and she was passionate in the delivery of her dish. Farzanah’s bio: “I’m Farzanah, a nutritional therapist and functional medicine practitioner, a mother of three boys, and the founder of a clinic dedicated to supporting people on their health journeys. My specialisations are skin, hormone and gut health. "In my twenties I faced several health challenges, including hormonal imbalances, gut issues and near burnout. I didn’t want a quick-fix pill for each symptom – I wanted to uncover the root cause. This led me to study nutrition for three years and then further train with the Institute for Functional Medicine. This path revealed the true healing power of food and empowered me to make changes that ultimately reversed my conditions. Today, I’m deeply passionate about food and recipe development, inspired by my journey to healing. "I believe it’s essential to enjoy the foods that bring us joy while also choosing those that nourish us and support long-term health and vitality. "Originally from India, I grew up in the UK, with parents who were born and raised in East Africa. Our family moved frequently and I have also lived in Hong Kong, Canada and the USA, where my parents are now settled. This exposure to diverse cultures and cuisines has enriched my appreciation of food and shaped the way I create recipes, blending flavours and influences from around the world. When I am not working I love hiking, spending time outdoors, practising yoga, reading and travelling.” Entry recipe: green cracker Finals dish: zero-waste peanut & squash curry Instagram handle: @farzanahnasser_nutrition Make Farzanah’s zero-waste peanut & squash curry Archie Herbert Archie’s entry video stood out as being well produced and he had a natural, fun charisma on camera. In the finals, he made a vegan vodka pasta, which was executed well, using vegan 'nduja and coconut milk in place of non-vegan ingredients. The sauce was rich, with a mild coconut flavour and a nice kick of heat. He finished the dish with a vibrant pistachio pesto which bought a welcome pop of colour. Archie’s bio: “My favourite thing in life is cooking and sharing food with the people I love. For the past eight years I've taken my street food business, Archie’s Toastie Shop, to music festivals across the country, from the iconic Glastonbury to the infamous Boomtown. "Growing up as the youngest of six, food was central to our family. My first job was cleaning at our family bakery, Hobbs House. Using our family’s sourdough bread inspired me to start my own street food business. "When I’m not making toasties, I love to travel, exploring flavours and cuisines that inspire my cooking. From the most indulgent Michelin-starred ramen in Tokyo to enjoying the bold flavours of street tacos al pastor in Mexico City, each experience enriches my palate. "Today, my passion for food keeps growing. Creating content online and hosting supper clubs allows me to connect with others who share this love for food.” Entry recipe: leftover roast pork belly bánh mì Finals dish: vegan 'nduja vodka pasta Instagram handle: @archieherbert Make Archie’s bánh mì recipe Olive Ezike Olive made it through to the finals with her video on traditional Nigerian puff-puff, where she demonstrated a natural and charming presenting style. In the finals, she impressed Cassie and Max with her neat and stylised plating. Her rich tofu stew was well seasoned and perfectly spiced, and the rice was nicely cooked. Air-fried plantain added sweetness to the dish. The judges enjoyed learning that Olive first created this dish during lockdown, when she taught herself to cook. Olive’s bio: “My passion for cooking started simply: I love to eat and, as a student, I quickly realised that learning to cook was the best way to enjoy great food on a budget. But cooking soon became more than a necessity – it turned into a creative outlet. My cooking style is all about variety – when I eat, I crave different flavours and textures on my plate, so I love to fuse dishes and add new twists. I especially love savoury, spicy foods with bold, Nigerian-inspired flavours that make my nose run. From adding a Naija twist to a sandwich to crafting dishes with vibrant, eye-catching presentation, I make sure every meal looks as good as it tastes. "In the kitchen I value creativity over strict methods, adjusting as I go and finding joy in the freedom to blend and create. This approach made it challenging to write down precise recipes but I’ve loved sharing my dishes with others through Vincooks, my side hustle and growing brand. Originally just a way to clear space on my phone by posting food pics, Vincooks has become a well-loved name in my community, known for the joy and aroma it brings to others. I’m proud of that. "Ultimately, my goal is to open chain restaurants under Vincooks, creating memorable dining experiences and sharing unique recipes with people everywhere. I may not have all the steps mapped out yet, but I’m excited for the journey ahead.” Entry recipe: puff-puff Finals dish: tofu lockdown Instagram handle: @Vin.cooks How did we pick the Good Food Rising Stars 2024 The talent search began in September with a call-out for entries, promoted across Good Food’s digital channels. We asked applicants to submit the recipe that meant the most to them, plus a video demonstrating how it’s made and the story behind the dish. The entries were then shortlisted by a judging panel who decided on a final eight contestants to take through to the cook-off, hosted at Sauce at The Langham in London in October. On the finals day, the eight contestants cooked for judges Max La Manna, chef and Good Food contributor, and Cassie Best, Good Food’s head of food. The challenge was a vegan, midweek meal, cooked in under an hour, with the judges looking for an inventive recipe that was in line with our planet-friendly approach to cooking. This was then tasted by Max and Cassie, and at this stage the contestants were whittled down to a final five. In the final round, Cassie and Max judged the contestants against a pre-set criteria. After intensive deliberation, the ultimate winner was crowned, alongside two highly commended finalists. Watch the Good Food Rising Stars YouTube series to see the judging process in action. What’s coming next? The final five have their recipes live on the Good Food website – scroll down to cook them. In addition, you’ll also find Georgia’s winning butter bean dish. Georgia is on the bill for the Good Food Show Winter at Birmingham NEC from 21st-24th November, plus she will appear on Good Food social channels and have more recipes published next year. Make the Rising Stars recipes Georgia's crispy pork massaman ramen Georgia's curried butter beans served with onions three ways Sofia's crispy chilli chicken kimchi mayo sandwich Farzanah's zero-waste peanut & squash curry Archie's leftover roast pork belly bánh mì
James Martin on championing local businesses and reflections on his career in food
Celebrated chef James Martin reflects on where his love of food came from, creating a platform for small businesses, and his personal challenges
James Martin joined host Samuel Goldsmith on the Good Food podcast to look at his journey from washing pots to running kitchens, and the unique quirks that have defined his career and life. Here are some highlights from his reflections on his childhood, his love for cooking and the big influences that continue to shape his life. Listen to the full episode then delve into the Good Food podcast archive for more culinary adventures. Growing up on a Yorkshire farm James’s culinary journey began at an early age, with a start far from the glitz and glamour of TV studios. Growing up in Yorkshire, he began helping his father, who managed the catering at Castle Howard. "We were pig farmers by trade," James recalls. "I was pot washing at eight years old – that’s where I fell in love with the kitchen." He describes washing dishes as "the way you work your way up" in the kitchen world. Even today, James has deep respect for those working behind the scenes: “The first thing I do when I come off stage is give the food to the pot washers.” Early experience in the industry helped him gain an appreciation for the hard work involved in food production. His respect for farmers and suppliers is something he speaks about passionately. Referring to the struggles farmers face, James says, “A farmer near me is milking cattle twice a day... he’s throwing two and a half thousand litres of milk down the drain because supermarkets won’t pay more for it.” His experiences on the farm and at Castle Howard have left him with a deep-rooted understanding of the complexities of food production, one that influences his approach in the kitchen and his commitment to supporting local producers. Building Saturday morning TV James’s work on his show, James Martin's Saturday Morning, has been transformative not only for his viewers but also for countless small producers and chefs. During the pandemic, he realised the impact he could make by promoting local businesses. A friend, who was struggling to sell mussels because of restaurant closures, inspired him to feature suppliers on his show. “I had one supplier, she made the best Korean sauce I’ve ever tasted," James recalls. "She sold a year’s worth of supply in eight minutes.” His dedication to supporting artisans and small producers goes beyond words: he’s put it into practice, helping many thrive during tough times. James also takes pride in introducing renowned chefs to a wider audience. “We’re changing the titles, the music… getting chefs like Pierre Gagnaire, which will be legendary,” he enthuses. James's approach to featuring established chefs allows his audience a window into the world of culinary mastery, something he’s passionate about sustaining on British television. Lessons learned from success, setbacks and comfort food Despite his polished public persona, James has had his fair share of kitchen blunders and personal battles. Reflecting on a memorable cooking disaster, he recalls a time during work experience when he mistakenly burnt hundreds of apple tarts by confusing Fahrenheit and Celsius. “I nuked 850 portions of apple tart!” he admits with a laugh. These experiences, combined with his candid stories of catering misadventures – including forgetting gas for ovens during a large wedding event – have left him with a sense of humility and humour about the unpredictability of his trade. When asked about his favourite comfort foods, James reveals a soft spot for KFC and British classics like fish and chips. “I love it,” he confesses, adding that he even sends his chefs to pick up his order. For a man who’s created sophisticated dishes in top restaurants, these comfort foods reflect his down-to-earth and nostalgic ties to simpler meals. Finding strength in reflection James's journey has not been without personal challenges, and he shared a touching revelation about his recent health battles. "When you’re going through the hell that I’ve gone through in the last six years, and you’ve just been given the all-clear... it makes you think in a different light." This experience has given him a newfound appreciation for life and has made him reflect on what’s truly important. His stories of resilience, humour and heart reveal a chef deeply connected to his roots, someone who has built his career on grit and genuine love for his craft. From his early days on the farm to his current role as a TV host, it's a testament to hard work, humility and the importance of honouring one’s past while pushing forward. It’s clear that James Martin’s journey is one driven by passion, purpose and a sincere connection to the people and places that have shaped him.