James Martin is a fabulous cook. This tie-in book to his enormously successful BBC series, James Martin: Home Comforts, sees James in his comfort zone, cooking the food he loves best. He champions local produce and loves growing his own, and this irresistible collection of recipes ranges from fancy dinners to comforting puds. The chapters are divided into Lighter Comforts, Quick Comforts, Easy Comforts, Slow Comforts, Spicy Comforts, Sweet Comforts and Baked Comforts. The recipes featured are taken from the 1st and 2nd series of James Martin: Home Comforts, aired on BBC One and BBC two respectively.
Much-loved for his trademark wholesome, hearty British food, James in this book showcases a wide range of recipes including quick tomato and basil soup with roasted garlic bread and beer-marinated rack of pork with chard gratin plus old favourites such as chicken Kiev, classic prawn cocktail and James s recipe for the ultimate burger. The very British love of spicy foods is also indulged with recipes from all over the world, including Thai lamb salad with spicy dressing and smoky chilli chicken wings, spiced potato wedges and padron peppers. In this book James shows off a fresh and light side, too, with dishes like salt crust dough-baked celeriac, crème fraiche and chive dressing.
James is famous for his fabulous puddings and this book does not disappoint. Try the mouth-watering Chocolate and clementine steamed pudding, the raspberry, white chocolate and caramel pavlova or the baked cinnamon rolls.
Beautifully shot in James s own home, this is a book of irresistible recipes to use everyday for years to come.
We could all do with more home comforts. I don t mean what we traditionally call 'comfort food', such as pie and mash or rib-sticking steamed puddings with custard (though those are here, too); to me, comforting food can just as easily be a beautifully made and cleverly dressed salad, a magnificent fish with a piquant salsa verde or a fresh raspberry and vodka jelly. Here are the recipes I love to cook at home. The ones I turn to when away from the restaurant and from TV studios. These are all the things I've learned over my career, coupled with some new recipes inspired by local producers and suppliers. I hope you love these recipes as much as I do.—James Martin
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