Foodie files

TV chef

James Martin shares his culinary secrets with Magazine

BERRY FUN

There are bucketloads of strawberries around now, which are great on their own or in jam. An easy alternative to jam is compote – put a punnet of strawberries (halved if large) in a pan with up to 2tbsp of caster sugar and the juice of half a lemon and boil for five minutes. Beautiful over ice cream and waffles.

GREAT OUTDOORS

I’m perfecting my pizza base because Chewton Glen hotel and restaurant (pictured), where I run The Kitchen, is set to reopen in July. It’s in 130 acres of grounds in Hampshire, and people will be able to book picnic spots for drinks, pizzas and bar food delivered by electric buggy. The menu will be limited, but we’re lucky we’ve got the space to expand outwards.

TOP TIP

The secret to a good ratatouille is to cook the ingredients in order. The worst thing you can do is just throw it all in a pan – it ends up as a stewed mess. Cook the diced onions and garlic. Add chopped and diced peppers, then courgettes, aubergine and tomatoes. Cook gently, ending with salt, pepper and a little olive oil.

FOOD DELIVERED

Many suppliers have been struggling with restaurants closed. I’ll be adding to my website (jamesmartinchef.co.uk) soon a new shop – I’ve picked some favourites and you’ll be able to buy fish, meat such as Middle White pork, veg and truffles. Walesbased chef Gareth Ward (pictured with his partner Amelia) is making amazing sauces, including katsu curry, hoisin and teriyaki. The money goes straight to the suppliers.