Foodie files

He was the star of Saturday Kitchen, now James Martin joins Weekend to share his culinary secrets

LAMB-TASTIC

Everybody talks about spring lamb, but I think lamb is at its best now because it’s had a chance to develop a depth of flavour. For slow-roast shoulder of lamb, put some chopped onions on a roasting tray with a little white wine and add the meat, seasoned with salt and pepper. Cover with foil and roast at 150 º C/fan 130 º C/gas 2 for 4-5 hours. Eat with mint sauce.

It’s off the scale.

LOVELY LEEKS

I’ve got bucketloads of them growing in my garden at the moment.

One of the nicest things to do is thinly slice them and heat in a pan for a couple of minutes with butter. Add a glass of white wine and 500ml (18fl oz) double cream, for 4 leeks, and cook for 10 minutes. Then add some ripped-up brioche or

leftover croissants and spread it in an ovenproof dish. Top with grated Cheddar and whack it under the grill for a few minutes.

It’s calorific, but oh my God it’s delicious!

MY HERO

Pierre Koffmann is a legend. He taught me, Gordon Ramsay and Marco Pierre White, and he’s just launched a new book, Classic Koffmann (£30, Jacqui Small LLP) – if you want to know how to cook proper food, buy it. Pierre’s still cooking at London hotel The Berkeley until the end of the year and if you’re quick you might be able to get a table – his most famous dishes are stuffed pig’s trotter with mushrooms and mash, and pistachio soufflé.

SUPER CIDER

While filming my new TV series in France, to be shown on ITV next year, I really got into Normandy cider. I hadn’t drunk cider since I was about 18 at college, and then it was always ‘cider and black’, with blackcurrant. But this cloudy cider was delicious,

so look out for British ciders and perries from this year’s harvest of apples and pears. Get a good organic one with a bit of body, not something manufactured and clear, and you’ll be amazed at the difference.