Foodie files

TV chef James Martin shares his culinary secrets with Weekend

WILD THINGS Never go out and look for wild mushrooms unless you’re with someone who knows what they’re doing – it’s a minefield. But good wild mushrooms to buy now are chanterelles (right) or girolles and, if you can find them in a specialist store, black trumpets, aka trompettes de la mort. In my opinion they’re best just fried with a touch of garlic and tarragon, and a bit of cream, served on nice toasted sourdough bread. BAD HABITS We all have our own comfort foods. My vice is an American Romana pizza from Pizza Express, with extra pepperoni and mozzarella. When I was working on my BBC show Saturday Kitchen, occasionally after the live show we would have to pre-record little pieces for an upcoming programme. In the break before the extra filming, I’d be so starving I’d eat two of them.

SIMPLE SORBET If you have loads of apples at the moment, you can slice them and then they’ll freeze really well. Or try making apple sorbet. Just cook the apples to a purée in sugar and water, then put the mix in an ice-cream machine, or freeze for 3 hours, stirring every half an hour. Add whipped egg whites if you want it lighter.

TAKE ROOT The root vegetable salsify, often known as the oyster plant because it has a vaguely similar flavour, isn’t much to look at but makes a nice change and is great with game, duck and venison. Once you’ve peeled the salsify, you need to put it in water and lemon juice to stop it from going brown. Then boil it for 5-10 minutes depending on the thickness, refresh it in ice- cold water and pan-fry it; or you can roast it with some olive oil and garlic.