Foodie files

He was the star of Saturday Kitchen, now James Martin shares his culinary secrets with Weekend

LONG-TERM PANS

When I visited the Buckingham Palace kitchens, I saw they had pans that were over 100 years old and still going strong. Instead these days we seem to be so wasteful, buying cheap things then throwing them away. Treat yourself

CRISS-CROSS CRISPS

The traditional accompaniments to serve with roast pheasant or partridge would be bread sauce and game chips. These are potato crisps with holes in them. To make them you need a kitchen gadget called a mandoline, which you use to slice the potato one way, before turning it to slice the by investing in a really good-quality nonstick frying pan and it will last a lifetime. Make sure it’s dishwasher safe and that it can work on any surface – that rules out copper-based pans, most of which don’t work on induction hobs.

PLAYING WITH GAME

Make the most of partridge and pheasant before the season ends next month. People can be wary of game – partly because they think it’s tough, to which the answer is not to overcook it; and also because they’re not used to the strength of flavour. So if you’re trying game for the first time, I’d suggest you give guinea fowl (left) a go – most of it is farmed, and the taste is just a step up from chicken – and take it on from there.

other way, alternating with each slice. You’ll end up with a criss-cross pattern on the thin slices, which you then deep fry to make deliciously crisp chips.

HARD TO BEET

I’ve still got a few beetroot in my garden and I like them baked whole. Don’t peel them until they’re cooked or they’ll bleed in the oven. Just whip up some egg whites and add sea salt, then dip the beetroot in the mixture and roast them in the oven at 160 ºC/fan 140 ºC/gas 3 for 1¼ hours. The salt will form a crust and when you break it open and peel, the flavour will have seeped into the salt-baked beetroot.