Foodie files

TV chef James Martin shares his culinary secrets with Weekend

RISE AND SHINE

If you want a twist on the French breakfast favourite of oeufs cocotte, or baked eggs, then try adding some smoked salmon. Place the salmon into a little ovenproof dish, crack in an egg and add butter, salt and pepper. Bake at about 160ºC/fan 140ºC/gas 3 for a few minutes until the egg is cooked to your liking.

CHICKEN WINNER

A simple but delicious dish I like to make with chicken, or pheasant at this time of year, involves browning it in an ovenproof pan, then adding a big dollop of French mustard – English would be too strong – plus mushrooms, cream and a bit of white wine (riesling goes particularly well with chicken). Bake at 150°C for 30- 40 minutes.

FRENCH FANCIES

For a special Sunday lunch try making pommes duchesse. If you’ve been to a good

French restaurant you’ll have seen it before. It’s mashed potato mixed with egg yolk (about 3 yolks for 4 large potatoes), a knob of butter, nutmeg, salt and pepper. You pipe it into nests and bake for 15 mins in a moderate oven until browned.

SMASHING!

Normal mashed potato is best made by hand – if you use a machine with a paddle the potato can become quite waxy. The only gadget I would ever use is a potato ricer (left). Once you’ve cooked the potatoes, drained them and left them to air-dry in the pan, put them through the ricer and add butter, olive oil, cream and milk or whatever you want and mix by hand.