AT HOME MARTIN’S TOP COOKING TIPS

FROZEN PEAS are just as good as fresh ones for making soup. in fact, they retain their colour better when cooked. as soon as you’ve added them to the simmering stock, turn off the heat – they’ll be defrosted in 25 seconds.

TO AVOID SOGGY GNOCCHI, form the dough into a ‘boudin’ (sausage) by rolling it tightly in clingfilm. poach it for 90 minutes, then cool in the fridge for at least an hour. when you’re ready to serve, you can cut off 1cm pieces and fry them in foaming butter until golden.

WHEN ROASTING VEGETABLES, you get the best results if you cut everything to the same size. a 2cm dice of veg cooks in 20 minutes at 175°c. toss with extra-virgin olive oil, fresh rosemary and thyme, and some salt and pepper first.