{"id":3363,"date":"2022-11-16T06:00:06","date_gmt":"2022-11-16T06:00:06","guid":{"rendered":"http:\/\/www.mostlyfood.co.uk\/wp\/?p=3363"},"modified":"2022-02-19T13:30:02","modified_gmt":"2022-02-19T13:30:02","slug":"james-every-day","status":"publish","type":"post","link":"https:\/\/testing22.mostlyfood.co.uk\/index.php\/james-every-day\/","title":{"rendered":"James Every Day – James Martin – review"},"content":{"rendered":"

The \u201cJames\u201d in question is none other than the charismatic James Martin, who must be one of the most instantly recognisable TV chefs in the UK. He first graced our TVs in 1996 with such shows as Ready Steady Cook. He now hosts Saturday Kitchen and has a clutch of series of his own under his belt.<\/span><\/p>\n

\"James<\/span>The full title of this latest Martin offering is James Every Day \u2013 The Essential Collection. It is, in fact, a selection of recipes from two of James\u2019s previous books – his first ever cookbook, Eating In with James Martin and his second book Delicious which was the companion book to his popular TV series.<\/p>\n

James Every Day is a colourful and stylish volume. There are a host of step-by-step pictures to hold the hand of any less than confident home cooks. The recipes are a spread of new takes on traditional favourites, and totally new combinations. His ideas are inspiring and never so over-the-top as to be off-putting.<\/p>\n

No excuse for not making this one<\/h4>\n

Anchovy and Garlic-studded Roast Lamb has become something of a standard. For very little extra effort you can elevate the usual Sunday Roast into a continental stunner. James still uses the typical rosemary along with the garlic and the anchovy but the lamb works just as well with if you leave out the herb.<\/p>\n

I am a lover of pies and tarts. They are always enjoyed by guests who will appreciate the extra effort you have taken to present a striking focus. Good to note that James Martin is a realist and therefore suggests using ready-made tart cases for his Tartlets of Salmon Rillettes with Coriander. Warm Banana Tarte Tartin uses shop-bought puff pastry so there is no excuse for not making this one. Bananas are cheap and you can use the ones that are going a bit spotty. This is bound to become a family favourite with its rich caramel glaze.<\/p>\n

Red Onion and Cr\u00e8me Fraiche Pizza is a winner. OK, so it involves bread-making but only the first step towards making a loaf. It\u2019s a simple process and the finished pizzas are classy, light and ideal as nibbles while waiting for the BBQ to be ready, or served with salad as a summer lunch.<\/p>\n

James Every Day is full of recipes that are a bit different. They are sophisticated without being cheffy. The dishes are attractive but don\u2019t rely on time-consuming fiddle. This is the best of James Martin.<\/p>\n

James Every Day
\nAuthor: James Martin
\nPublished by: Mitchell Beazley
\nPrice: \u00a320.00
\nISBN 978-1-84533-488-8<\/p>\n

 <\/p>\n

See more books by James Martin here<\/a><\/strong>.<\/p>\n

 <\/p>\n

Cookbook review by Chrissie Walker \u00a9 2018<\/em><\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

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