Foodie Files

TV chef James Martin shares his culinary secrets with Magazine

STALK TALK Rhubarb is around now and is great with oily fish like mackerel or in a crumble. I dice about 10 sticks of raw rhubarb, sprinkle with 8tbsp caster sugar, then put a mix of 110g (4oz) each of demerara sugar and butter and 200g (7oz) flour on top, and bake for an hour at 180ºC/fan 160ºC/gas 4.

VERSATILE VEG

Celeriac is one of my favourite vegetables. It has the flavour of celery but cooks like parsnips. It makes a fantastic dauphinoise in place of potatoes and is delicious the way the French have it as a remoulade, which is like a version of coleslaw. Shred and slice the celeriac and mix it in with a sauce made of mayonnaise, Dijon mustard, lemon juice, salt and pepper.

FOODIE HEAVEN

The recent Obsession food festival at the beautiful Northcote hotel in Lancashire featured 18 chefs – including Kenny Atkinson and Galton Blackiston – with 15 Michelin stars between them. My menu included a Wellington of lobster and seabass, hand-dived Orkney scallops with a Thai green curry sauce, and a crab risotto.

WELL OILED

I’ve been tasting olive oils from around the world – including from Spain, Italy, Greece, South Africa, Australia and France – and the difference in flavour is amazing. My favourite is extra virgin from Crete, which has a lovely nutty taste. Once you’ve found an oil you like, buy a 5ltr metal drum of it – it keeps well, plus it’s more economical and better for the environment than buying in bottles.