loveFOOD meets... James Martin
We have a chat with cheery Yorkshire chef James Martin about his love of chocolate, foraging and growing your own.
James Martin made his first TV appearance in 1996 and since then has published 15 cookbooks, hosted the BBC’s Saturday Kitchen for six years, and tripped the light fantastic as a contestant on Strictly Come Dancing. Here he tells us about his toughest critic, how important it is to grow your own, and why there’s no place like home.
Can you share your food heaven and hell with us?
"I absolutely love chocolate but detest mayonnaise. Even the thought of it makes me feel a bit queasy!"
Do you have a particular food obsession at the moment?
"I’m fickle when it comes to food and can never stick to one thing, especially in spring when the best of British produce is at its peak. We really are spoilt for choice. That’s one of the great things about being a chef – I’m constantly experimenting with new flavours and discovering new ingredients."
What’s the best way to learn about where food comes from?
"Get out into the fields, ask questions and don’t be afraid to get your hands dirty. Growing up on a pig and cattle farm near Malton, I helped with the animals as a lad, which taught me about meat. Both my grandad and uncle kept allotments, so I learned the importance of vegetables and seasonality. I also learned that you can get ‘owt for nowt’ and if you can walk you can work."
Do you grow anything yourself?
"Yes definitely! I’m passionate about my patch! When it comes to the allotment, my farming roots shine through. I’m really chuffed with my small yet mighty vegetable patch I have at home. There’s no greater pleasure than when I’m cooking with ingredients I have grown myself. That’s why I’m so pleased to be involved with RHS Malvern, which I’ll be headlining in May, as there is a real synergy between gardening and food. If you love great food, chances are you’re pretty into where it’s come from, too."
Who do you most like to cook for?
"Tricky question. I love to cook and I love great company. I’d probably say for my mum – she’s my toughest critic and if I please her I know it’s good. Her cooking is legendary and we both learned everything we know about roast beef and Yorkshire puddings from grandma. I have fond memories of perching on a stool stirring the gravy on the stove. I was so pleased with myself when everyone was tucking in."
Who’s the most inspiring chef you’ve ever worked for?
"Firstly I’d say my dad. From a child, my love of food was certainly fostered by him. He used to run the catering at Castle Howard and I helped him out. He really encouraged me to study food and pushed me to take a course at Scarborough Technical College. After my dad I would have to say Antony Worrall Thompson. He introduced me to the professional cooking scene and brought me to London to work in the kitchens of 190 Queensgate and dell’Ugo."
What’s your favourite food destination?
"Naturally I love England, although I adore France too. It’s where I did a lot of my training and so it’s always a pleasure to go back. England has my heart alongside my dog Ralph."
Where do you love to shop for food?
"Local is best! It’s great to support the area you live in wherever possible. Nothing beats a good farm shop with fresh meats, quality produce, grown and harvested close to home."
It's no secret that you’re a pudding man. What easy yet impressive recipe can you recommend?
"Desserts are all about indulgence and for me that’s a bread and butter pudding. Personally, I like to put a twist on mine and switch the bread for croissants - or at this time of the year leftover hot cross buns. It’s the perfect Sunday lunch pudding too as you can put it in the oven when you’ve finished your roast and it will be ready to enjoy on the sofa afterwards. Served with lashings of custard, you really can’t beat it."
Finally, can you tell us what you’re up to at RHS Malvern Spring Festival?
"Besides sampling all of the delicious food on offer, I will be giving demonstrations and talks throughout the weekend on the Cookery Theatre stage. I’m really looking forward to bringing some of my best-loved recipes to the food lovers at Malvern and cannot wait to see the festival unfold."
James Martin can be seen at the RHS Malvern Spring Festival on 8th-11th May. Tickets are on sale now, priced from £14.50 for RHS/TCAS members, £15.50 for non-members. Tickets also available on the gate from £18. For more information please visit www.threecounties/rhsmalvern
Why not try a James Martin recipe tonight?
James Martin's tagliatelle with salmon
James Martin's chicken and wild mushroom pie
James Martin's cherry and macademia nut cobbler
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