June, 2016

May, 2016

April, 2016

  • The six rules of barbecuing

    28 April, 2016 The six rules of barbecuing

    Even the best cooks can be stumped when it comes to cooking to perfection over coals. We ask Ben Tish to tell us the six most important rules of barbecuing so we can grill with confidence over the long weekend.
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November, 2015

October, 2015

September, 2015

August, 2015

July, 2015

  • Eat like an Italian

    20 July, 2015 Eat like an Italian

    If you’ve ever been on holiday to Italy, like us, you’ve probably eaten classic pizzas, pastas and risottos until you’re fit to burst. While sticking with what you know isn’t always a bad thing, delve a little deeper and you’ll find the true heart of the region; eating cotoletta in Milan, beans in Florence and artichokes in Campania will open up a whole new world of Italian cooking. We spoke to three Air B’n’B hosts about the food of their region, must-eats while you’re there, and asked about the best-kept secrets when it comes to eating out.
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  • Michelin Stars in Your Eyes

    06 July, 2015 Michelin Stars in Your Eyes

    With so many Michelin-starred chefs on the site, we challenged Cooked writer Imogen Corke to test her mettle on some of the trickier recipes. This week, she cooks Atul Kochhar’s cod in nilgiri korma gravy from his latest cookbook, Benares.
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May, 2015

  • Q&A with Rosie Birkett

    22 May, 2015 Q&A with Rosie Birkett

    We ask our authors ten questions about their life long love of food. This week, we speak to Rosie Birkett, author of A Lot on her Plate, about roast dinners, tuna tacos, and why you should never run your finger through hot caramel.
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  • The Lunchbox Edit: Spring Greens

    01 May, 2015 The Lunchbox Edit: Spring Greens

    Each week, we take some of our favourite recipes and give them a little tweak to make perfect packed lunches.
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A French Christmas with James Martin

19 December, 2017

After whirlwind of a French Adventure with James Martin this summer we’re still very much enjoying French fare, so we’ve come up with a French Christmas menu for those who’d like a taste of Christmas on the continent.

Christmas is all about indulgence, and it doesn't get more indulgent than rich and decadent French food, so how about adding some of James Martin's French favourites to the main event?

To start

Duck rillettes with fig & peach chutney or French onion soup with cheesy croûtons

Like a rougher, coarser pâté, James’ Duck rillettes are one of the most delicious things you can have on toast. Serve with a festive fig and peach chutney for a change from the traditional prawn cocktail this year. Alternatively, French onion soup topped with all important cheesy croutons is a great, lighter option, to leave ample space for the main course.

A show stopping main

Coq au vin or Roast duck with sherry vinegar & plums

Is there anything more classically French than Coq au vin? Similar to the turkey, in requiring a little time to prepare, marinate the chicken in the fridge overnight, before slow cooking for 2 hours and eventually adding in the lardons and mushrooms just before serving.

Alternatively, if your Christmas show stopper simply has to be a roast, why not opt for James’ Roast duck with sherry vinegar & plums. Full of flavour, and served with fruity plums to cut through the fattiness of the meat, it’s a true festive treat!


Gratin dauphinois and Leeks vinaigrette

Possibly the best potato dish ever, when it’s cooked well. Gratin dauphinois is the perfect indulgent side to many-a-dish, it’s even worth serving up with your turkey.

Where veg is concerned, it has to be Leeks vinaigrette for us. This is also a great vegetarian dish, served up with a poached egg on top as a dish in it’s own right.


Paris Brest

Before the all-important cheese course, this is a brilliant dessert for that something sweet that looks pretty impressive too. If you’re running short on time, you can always buy ready-made pastry, to make it quicker to assemble on the big day.

To go with your cheese

Marrow, ginger and cardamom preserve

Add a little pizazz to your cheeseboard with some homemade preserve. This James Martin courgette recipe always goes down a storm. 


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