Webchat with James Martin, Chef and presenter of Saturday Kitchen: Friday 6 December 1.45-2.45 pm

[RachelMumsnet]

In the last of our food related webchats this year we are very happy to be welcoming James Martin to Mumsnet HQ. He'll be answering all your questions about cooking and baking as well telling us about what he's been up to and what's coming up for him in the New Year.

James is presenter of Saturday Kitchen. He was a regular face on Ready Steady Cook as well as various other TV programmes and in 2006 reached the semi- finals of Strictly Come Dancing. When he's not busy cooking and dancing, James spends his time driving his vintage cars and flying around the country with his newly acquired pilot’s license.

James is passionate about celebrating British food, using the best ingredients possible and creating simple, delicious recipes accessible to all. His latest book Fast Cooking: Really Exciting Recipes in 20 Minutes shows how to put delicious food on the table in next to no time. Every dish is easy to shop for and can be prepared from start to finish in 20 minutes using James' clever tips, tricks and storecupboard shortcuts. Post a question to James and join the discussion and you'll be entered into a draw to win one of three copies of the book.

Hi James,
Do you think the championing of local produce and local suppliers should be helped by central and local gov to counter a little the spending power of supermarket giants?

Thanks.
Oh and will you go out with me?
You don't get if you don't ask.

What's your view on the of quality of vocational education for young people entering the hospitality industry?

I'm sure you know Yorkshire has the most Michelin stars outside London. So when are you going to ditch the soft south and the wet side of the Pennines and come back to where you and your delicious puddings would be most appreciated ?

I'm sure you don't smear your plates - why do other chefs??

Hi James,
Forgive me this indiscretion, but I'd like to know what kind of fun you and Paul Hollywood got up to when you were making Use Your Loaf. I loved that show!

Did you really live together in that beautiful big bachelor pad and go out on the lash?

We're with James now and he's going to start answering the advance questions straight away. Welcome to Mumsnet James.

I'm here. I'm currently in the world's smallest dressing room having done Loose Women and I've now got four women with computers crammed in a dressing room!

@iklFaceOfBooe

Hi James My 8 year old son fell in love with carpaccio of beef on a recent holiday. Do you have a fairly foolproof recipe for it I could try for a Christmas Day starter?

What's wrong with smoked slamon? You open a packet. However the best one I've found is from INVERAWE in Scotland –it's what the chefs use. If you do that with some buttered blinis it's fantastic. Add creme freche and another cheats thing you can buy is Agroova caviar that you can buy in the supermarkets.

@orangemartini

Hi James, you have been working very hard on the hospital food campaign. Will there be another TV series and if yes, do you know when it will hit our screens? x

The new series of Operation Hospital Food should air in February as I've been involved in it for the past 12 months, working with five hospitals around the UK. Still as hard work!

@princessalbert

Hi James!

Do you always eat 'proper' food when relaxing at home? Or do you pop out to the chippie??

Oh, can I have an extra question?

Omelette challenge. Have you had a go yet??

If chefs are honest, the live on chippys and pizzas and burgers! I only had fish and chips last week. As for the omelette challenge –no chance!

@LovesBeingHereAgain

Helllooo James!

Love watching you on a sat morning and even have it set to record incase I miss it.

Quick question about a beef and ale pie recipe I have tried if yours. It's the one with black sheep ale. Love the flavour it was a big hit however I would prefer a thicker sauce, what's the best way to do this.

Big squeeze

If you want a thicker sauce, seal the beef with more flour prior to cooking.

@gleegeek

Oh exciting

Love the work you're doing with hospital food. Would you consider tackling the terrible school dinners our children's schools frequently offer? Why is it so difficult to feed children a healthy and delicious meal?

Thank you!

I thought Jamie Oliver was doing this.

Have picked my first crop of Kiwi fruit at home in the Midlands and have over 4 carrier bags in total, however the fruit are small, have you any suggestions of what I can do with them please?

@madamecake

Hi James,

I love your San marzano pizza recipe. I'd been trying for years to find an authentic tasting pizza base until I found your recipe!

What's your favourite pizza topping?

Thank you!

There is only one. It's margarita. Tinned tomatoes, mozarella (traditionally with cows milk, however buffalo mozarella is good.) Pecarino cheese, not parmesan and fresh basil leaves.

@ZingSweetPea

hi James, I like Saturday Kitchen, it's good fun, but the omlette challenge is just not appetizing.

What would be your last meal?

Mother's roast chicken and roast potatoes. Best in the world.

HOW MUCH DO I LOVE THE OMELETTE CHALLENGE? A lot, that's how much I think it's a shame that the french chef who didn't really get it and swore on tv hasn't been back on mind

Question, in the hospital food show you always look like you're wearing a motorcycle jacket, are you and what are you riding if you are?

PostivelySwoonsTiggaxx

@Mignonette

Hi James- Have a question finally for you-

My daughter is training to be a Patissiere and will be looking for stages to gain experience and contacts this Easter and Sumnmer breaks. Where would you recommend she apply to?

Lorraine Pascale recommended hotels who do teas and also Pierre Herme so advice from you too would be very exciting for her.

My daughter wants to go 'all the way' and gain experience with the very best so feel free to suggest stages in other countries too. She has already worked with a master baker who trained at the Savoy and has a stage arranged there.

I would personally go and work in places such as Raymond Blanc's place, or places such as The Waterside. Aim high and work with the best. I was always told by my old lecturer when training to fly with the eagles and not with the crows!

He rides a big beast of a bike Dawn. I bet . Lecherous wink.

That's a good saying and I'll pass your advice on. Thank you James.

excellent x-post Mig!

@RabbitsarenotHares

Hi James,

Hope you can sort my Christmas meal out for me:

We usually have a turkey, but this year we'll be killing a drake and I'll be roasting that instead. However, I've never cooked duck before and could really do with some tips. I remember seeing a friend cook one propped up on a drink can - is that the best way to do it?

Was then thinking about using the leftovers for Chinese pancakes - I don't really feel like introducing yet more fat to a very fatty bird so don't really want to fry the meat. I was thinking about using the microwave but would that ruin it?

(Apologies for the two questions but this is stressing me out!)

It's funny - duck is quite a difficult one. If it's farm duck you can cook it pink, however my best suggestion is to slow roast it. On a trivet, which is a tray away from the veg so the fat drips into it and doesn't fry. Rub it with a little bit of oil and sea salt, and then set the oven quiet low, about 140c, and cook it for a good two hours. Then turn the oven up to brown it for another half an hour.

@pollydolly1980

Hi James,

Can I ask will you ever be over in Ireland, cork preferably!

Have made it to a few demos in the uk and ate in Manchester 2 wks ago. I'm.sure you could have a food festival over this way:-D

Thanks for your time,
Paula

I was in Northern Ireland last month, doing The Food Show in Belfast, but I go quite a lot to Barnabies which is about ten miles north of Belfast. I'm going out there earlier next year.

Mignonette Am hoping for a Busa engine with a big bore nox kit, steelheart frame, custom slab's, 38ml mikuni flat slides

FansSelfWithCopyOfBSHTiggaxx

@loveisagirlnameddaisy

Hi James

Are you still single?

No. I'm happy.

and thanks James, that's a good one.

I really was hoping you wouldn't say " a 30 -second omelette!"