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.

[JamesMartin]

@Ziggyzoom

Another proud Yorkshire person here! On that theme - when are you re-opening a restaurant in Leeds? We visited your last venture and have also patronised the Talbot (not much of a stalker) and loved both! Come on, you know you want to!

Leeds will not be reopening as I have moved the team to Manchester. All is going well there and very busy. I'm sorry, but the nearest one to you is only 40 minutes away at The Talbot in Malton.

[JamesMartin]

@Farleydale

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?

For me, I'd throw them down the plughole because I'm allergic to kiwi fruit. However, unless you eat them in their raw state they're very difficult to use in jellies because they don't set.

[JamesMartin]

@dawntigga

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

Eric is back on for a Christmas special –pre-recorded this time!

It's my Belstaff jacket. My mum bought me it about ten years ago and I just wear it all the time.

[JamesMartin]

@aristocat

Hi James, I loved your recent series which was the Food map of Britain. You still have such passion and commitment to food and new tastes that it was a pleasure to watch. You looked like you really were enjoying yourself!

Do you still hold the world record for carrot chopping? If not, are you going to do it again?

Yes - I think so! But Brian Turner told me this morning that I don't anymore. However I still hold the record for most amount of bras removed with one hand in under a minute. Brian Turner also said this morning that he would like to practice.

[slev]

How much does it annoy you when the guests on Saturday Kitchen don't actually seem too interested in food/have no idea what the show is and have just come on to plug something Jo Brand

And a slightly more diplomatic one because I think you'll be too polite to answer the first one - who's been your favourite Saturday Kitchen guest?

[JamesMartin]

@KimberlyMicado

Which chefs were inspirational to you when you were learning to become a chef? And have any of your food heroes appeared on Saturday Kitchen making you nervous about cooking infront of them and a bit awe struck?

Thanks loving your work did I just say that [ blush]

There are so many people that inspired me when I was younger and still do now. Ken Alanson, my old cookery lecturer is one. The great Pierre Coffman and Michelle Ru sr are still two today, but there are so many new, interesting young talants like Tom Kerridge and Nathan Outlaw and Michael Canes, all of which you can learn so much from. The biggest food hero of all that has appeared on Saturday Kitchen would be Thomas Keller, from the States.

[Calypso2]

Hi James, I'm on the hunt for a new stuffing recipe for Christmas dinner. Any suggestions? Also anything else we can add to Christmas day lunch to make it a bit special. We like turkey but are a bit bored of our accompaniments. Thanks

[JamesMartin]

@slev

How much does it annoy you when the guests on Saturday Kitchen don't actually seem too interested in food/have no idea what the show is and have just come on to plug something Jo Brand

And a slightly more diplomatic one because I think you'll be too polite to answer the first one - who's been your favourite Saturday Kitchen guest?

The secret of Saturday Kitchen is that sometimes they look at me and go 'what the hell am I doing here?' and I'm looking at them thinking exactly the same. The whole point of the show is to have a bit of fun and make it as relaxed as possible, so I think we always win them round in the end.

My favourite guest of all was Jackie Collins, however recently we had Ian McShane in for a Christmas Special due to be aired, funnily enough, this Christmas.

PS. Don't forget we've got the great Mary Berry tomorrow. And one of my favourite comedians Micky Flannigan, who's on next week.

[Mignonette]

Fans self at bra comment. Getting bit hot in here. And I'm not the one sitting in a cupboard with you.

[JamesMartin]

@TheOnlyOliviaMumsnet

Hello James
Another fan of your hospital food initiatives

Am not officially here as on maternity, about to pop with twins (have two little ones already)
I have just added your book to my Christmas wish list -feel like I am going to be rather time short so it sounds perfect.
Any of your recipes good for freezing?
Thanks

A great recipe for ice cream, is if you chop bananas or strawberries into big chunks, freeze them in a freezer bag and then blitz them in a food processor with a bit of buttermilk for 20 seconds, you end up with an instant ice cream that's much better for you.

There's a great soup in my new book that uses frozen peas. It takes three minutes to make. Things like the creme freche and potato rostis will also freeze really well.

[Sparklingbrook]

What do you make of this year's Strictly line up? have you been watching and do you have a favourite? Do you dance any more?

[dawntigga]

Also, The Cub (age 4) thinks you're great and calls you The Big Cooking Man.

OnlySlightlyDisappointedAboutTheBikeTiggaxx

[JamesMartin]

@JamesMartin

[quote TheOnlyOliviaMumsnet]
Hello James
Another fan of your hospital food initiatives

Am not officially here as on maternity, about to pop with twins (have two little ones already)
I have just added your book to my Christmas wish list -feel like I am going to be rather time short so it sounds perfect.
Any of your recipes good for freezing?
Thanks

A great recipe for ice cream, is if you chop bananas or strawberries into big chunks, freeze them in a freezer bag and then blitz them in a food processor with a bit of buttermilk for 20 seconds, you end up with an instant ice cream that's much better for you.

There's a great soup in my new book that uses frozen peas. It takes three minutes to make. Things like the creme freche and potato rostis will also freeze really well.[/quote]

You could also make the apple and marzipan tart that uses ready-rolled puff pastry, pre-bought marzipan and cut apples, then you cook it from frozen, great for Christmas.

The baked alaska, chocolate fondants and pancakes can be made and frozen too.

[JamesMartin]

@PatriciaHolm

Both my children are now HUGE fans of yours thanks to Junior Bake Off! They would like to know what recipe from your Fast Cooking they should try to cook together? (needs to be pretty simple as they are keen but inexperienced!)

The icebox cake is simple because it's all about building it up using biscuits, but the five minute banoffee cheesecake is my favourite.

[Farleydale]

Thank you for your advice, sorry to hear your allergic. LFS won't be having any on the menu then! Best wishes to you and the lovely Louise.

[JamesMartin]

@ghmummy

Hi James,

My family and I are huge fans of Saturday kitchen. We watch every week. Might be a bit of a long shot but do you have any tips for a milk, soy, wheat and lactose allergy friendly dessert for christmas for our toddler. She is old enough to join in this year. Thank-you.

Oh BTW I tried the omelette challenge a few times but only got down to a minute

Homemade jelly is a good one, because if you take any fruit like strawberries, all a jelly is is water, fruit, gelatine and sugar. You can layer the fruit up and combine it with jelly. You can do an adults one with vodka in the jelly too. It's a really good way of getting kids to eat fruit. I did a raspberry jelly terrine in my deserts book which is really nice.

[ZingSweetPea]

[Mignonette]

_

I've flatlined.

[JamesMartin]

@Calypso2

Hi James, I'm on the hunt for a new stuffing recipe for Christmas dinner. Any suggestions? Also anything else we can add to Christmas day lunch to make it a bit special. We like turkey but are a bit bored of our accompaniments. Thanks

There's a great recipe coming out next week on the new show, 3:45pm BBC1, with me and Brian. I take a leg of lamb and stuff it with this amazing stuffing that's made with mince pork, minced lamb, tarragon and all sorts of lovely stuff. You stuff your lamb and pop it in the oven, all the fat drips on to the potatoes below and it's lovely.

NEVER stuff a turkey. Don't put anything in the cavity on a turkey. It makes it too dense, so the air can't circulate properly. Always cook the stuffing separately or put it in the neck end. 80/90% of food poisoning is caused by things that you eat at home.

[JamesMartin]

@JamesMartin

[quote Calypso2]
Hi James, I'm on the hunt for a new stuffing recipe for Christmas dinner. Any suggestions? Also anything else we can add to Christmas day lunch to make it a bit special. We like turkey but are a bit bored of our accompaniments. Thanks

There's a great recipe coming out next week on the new show, 3:45pm BBC1, with me and Brian. I take a leg of lamb and stuff it with this amazing stuffing that's made with mince pork, minced lamb, tarragon and all sorts of lovely stuff. You stuff your lamb and pop it in the oven, all the fat drips on to the potatoes below and it's lovely.

NEVER stuff a turkey. Don't put anything in the cavity on a turkey. It makes it too dense, so the air can't circulate properly. Always cook the stuffing separately or put it in the neck end. 80/90% of food poisoning is caused by things that you eat at home.[/quote]

Accompaniments wise - parsnips are wonderful if you cook them with sherry. Cook them with honey and olive oil and a bit of salt. The only thing you should have uncooked but parboiled ready on the day is the potatoes. All of your vegetables and everything should be cooked the night before. You'll never be able to roast your turkey and your potatoes in the same oven. The secret of roast potatoes is you get the turkey out and leave it to rest for 45 minutes to tenderise the meat. Then whack up the temperature on the oven and add the potatoes. While they're cooking add a single pan of boiling water and add the vegetables (which you've cooked the night before and plunged in cold water!).

[JamesMartin]

@Sparklingbrook

What do you make of this year's Strictly line up? have you been watching and do you have a favourite? Do you dance any more?

To be fair I haven't been watching it. Prime example is I'm usually working, and now Dave's out I don't really watch it! I don't dance anymore, no. It's quite funny when you get invited to weddings and they all look at you when the music sets up like you're going to burst into dance - you do need a four time world champion to dance with you not your granny. Plus, I can't get my arse in my outfit anymore.

[JamesMartin]

@nigellaisgod

Hi James

I love Saturday morning Kitchen and your love of butter and the way you seamlessly prep, assist, clear up and cajole the chefs into washing their hands. I record it to watch in the evening while getting ready to go out but every time you say literally I literally have to have a drink (bingo). It slows down me down. My question is what would you cook for a vegetarian for Christmas dinner that goes with all the trimmings (nothing with cranberries, filo pastry or goats cheese please). Thank you very very much.

The easiest thing I think for a vegetarian meal is a double baked souffle. Don't panic! You can make it now and put it in the freezer, then you top it with a sauce just like a white sauce with cheese, and bake it from frozen. It's great with candied walnuts. You put walnuts in a sugar syrup for about ten minutes then deep fry them. Double-baked souffle is soo easy to prepare –it sounds more difficult than it is.

But also, there's other things called a croquetta which is like a Spanish tapas dish. IT's made out of a bechemel sauce, and you can add vegetables, roll them into balls and deep-fry them.

[Mignonette]

Do you allow people to eat in your cars? Mu husband goes nuts if i even look in the direction of a Cheesy Wotsit when I am in his car precious chariot of the Gods.

[JamesMartin]

@Fontofnowt

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.

The issue is that there's not enough food in this country to feed the amount of people that live here. So yes it's a great idea to appreciate the food on our doorstep, but practically there's not enough food grown in the UK for everyone in the UK to eat. We need to understand that things like dover sole from Hastings- 90% is exported to Spain! So it's more about understanding where food comes from.

[JamesMartin]

@Mignonette

Do you allow people to eat in your cars? Mu husband goes nuts if i even look in the direction of a Cheesy Wotsit when I am in his car precious chariot of the Gods.

Yes. Your husband has got it right. I am going to take the precious chariot of the Gods and use it myself. I had to get Louise's car valeted yesterday – it's twice as small as a normal car, but it took four times as long to clean it. If a forensic scientist was ever to go into Louise's car even he would be a bit confused.