James Martin's Foodie files

TV chef James Martin shares his culinary secrets with Weekend

GAME ON Pheasants are one of the cheapest sources of protein around – I’ve seen them on sale for five for £10. The crown is great roasted with butter and a bit of bacon over the top for about 25 minutes. Don’t overcook it or it will dry out, and make sure you let it rest before carving. It’s delicious served with things like Brussels sprouts, chestnuts, red cabbage and redcurrant jelly.

DELUXE DINING I’ve just eaten at Francesco Mazzei’s Italian restaurant Sartoria in London’s Savile Row. It certainly made a nice change from the KFC drive-throughs and McDonald’s that I’ve been having on my recent UK tour. I enjoyed a fabulous risotto with seasonal Italian white truffles shaved over the top. Francesco (pictured) also tried out a savoury cheese doughnut on me, which was delicious.

CHEESE PLEASE It’s time to do some early planning for Christmas. If you want a truckle of Stilton (pictured) you should think about ordering it, likewise with Vacherin, a French cheese that I think is great to share when people come round. If you have space in the freezer you could also get ahead by making and freezing Yorkshire puddings and profiteroles, which you can bring out when needed. Soup also freezes well, of course, and is handy to have.

PEAR FLAIR Poached pears are wonderful at this time of year. Peel them, leaving the stalks on, put in a pan, cover with red wine and 100g caster sugar, plus mulling spices like a stick of cinnamon or some juniper (not too much as they’re strong) and a little port. Poach for 15-20 minutes, then cut the pears in half and scoop out the cores with a melon baller. Once cool, keep the pears and liquor in a sterilised jar for up to 48 hours. Serve with ice cream.