TV chef James Martin shares his culinary secrets with Magazine
CELEBRATE It’s been great to eat out again, and get some inspiration from other chefs. I recently ate at Claude Bosi’s Bibendum [right] and had moules marinière – he puts lemon over the top which worked really well, so I’ll add lemon zest when I do them. I also had a banoffee pie cake he’d made for my birthday – except it wasn’t my birthday!
FOND MEMORIES I’ve been looking back at old books like Great British Chefs [left], from 30 years ago, and Le Rèpertoire de la Cuisine, a great book on sauces and garnishes. The old ways can be best, and there are no shortcuts – machine-made biscuits won’t taste like your granny’s. I still use my granny’s old mixing bowl.
UNDER PRESSURE Another thing that went out of fashion but shouldn’t have is the pressure cooker – it’s amazing. Some people are sceptical, but just treat them like a pan with a lid that speeds up the cooking.
They’re so much quicker for things like stewed meat, pulled pork, lamb shanks and lamb shoulder – and you don’t lose any moisture or flavour.
FEELING FRUITY Apricots, which are around now, taste good when roasted, made into chutneys, or even put on the barbecue – as you would with peaches. Wrap them in tin foil with a knob of butter and a sprinkling of sugar, put in the coals for 10 minutes, and then open them up and serve with cream or ice cream. Or you could try making a clafoutis, which I call a French Yorkshire pudding, with them – you can also make this with cherries (like in the recipe below left), peaches or plums.