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Health recipes

Very flash in the pan!

These meals from a new book of one-pan dishes are sumptuous enough to please a crowd – and will save on the washing-up

Zesty courgette & ricotta spaghetti with pine nuts & mint

■ A small handful of pine nuts

All-in-one braised chicken legs

■ 1 large onion, cut into 8 wedges

Toad in the veg patch

■ 125g (4½oz) carrots, peeled, halved and cut into wedges

Blackberry & almond crostata

■ ½ of a 500g block of ready-made shortcrust pastry

Ham, egg & chips

■ A glug of olive oil, plus extra for drizzling

Book offer

Just One Pan by Jane Lovett is published by Headline, £25. © Jane Lovett 2021. To order a copy for £22 go to or call 020 3308 9193. Free UK delivery on orders over £20. Offer price valid until 29/05/2021.

James Martin's foodie files

TV chef James Martin shares his culinary secrets with Weekend

Onions with stuffing

A different take on stuffing. Give yourself time to prepare these stuffed, roasted onions, which look stunning. I use English brown onions.

Porcini risotto

This is a great dish to serve vegetarian guests. On Christmas Day at home I often have a roast turkey crown with risotto, rather than the ‘trimmings’, and served with gravy. That way, I’m putting all my energies into those, and not having to think about any other bits. Now, when I was a young chef at the Box Tree in Yorkshire, my boss would say, ‘It doesn’t matter how you achieve the desired effect, as long as you achieve the desired effect.’ His words come back to me when I’m making risotto. Risotto is not about rush-rush and high heat. There’s no stress. And if there is, you won’t achieve the desired result - a creamy, flavoursome dish.

Braised red cabbage

A perfect accompaniment to roast turkey (and other roast birds such as partridge).

Roast cod with lentils & pancetta

This is a great alternative roast dish. Lentils are so versatile, and I often use them in my cooking. Here they are slow cooked with bay and thyme, and served with roast cod fillets and pancetta.


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Tipsy sherry trifle

This is the best trifle I’ve ever had, and I hope you agree. I always use Tiptree jam for this, and for the sherry I like Harveys Bristol Cream. My dad would often make trifle and he always used Bird’s custard. Others can be snobbish about Bird’s, but I love it. I think it’s genius - perfect, well-flavoured and saves time. To me, a trifle without Bird’s is not a proper trifle. The flavour evokes many happy memories of childhood. You can make six individual trifles, or one trifle for six in a large bowl.

Marco with his daughter Mirabelle. Photographed exclusively for Weekend by Chris Terry Marco with his daughter Mirabelle. Photographed exclusively for Weekend by Chris Terry

The White Christmas you always dreamed of

Simple but sensational starters, foolproof turkey, trimmings with a twist, delicious vegetarian options – Marco Pierre White shares his best-ever festive dishes

Blueberry ‘sloe’ gin cocktail

I really enjoy making blueberry gin – think sloe gin, but replace the sloe berries with blueberries. The recipe is simply 500g (1lb 2oz) blueberries, pricked with a cocktail stick. Bring a pan of water to the boil and blanch the blueberries for 10 seconds. Drain and pat dry with kitchen paper. Put in a large, clean jar, or suitable sealable container, and cover with 1 litre (1¾pt) gin and 250g (9oz) caster sugar. Swirl it every other day for a fortnight. After 2 months, strain the gin through a sieve lined with muslin. Decant into clean, dry bottles, then seal. The blueberry gin is now ready to drink but it’ll improve and mature over time – so, if possible, next year make it in September, to drink at Christmas.

Classic prawn cocktail

A dish of sheer indulgence, and we all love it! I like North Atlantic prawns and the lettuce must be the crunchy, crispy iceberg variety. Cut a sliver from the base of the lettuce and put the lettuce in cold water for an hour or so. This drink of water will make it extra crispy. The Marie Rose sauce should have just a kick of Tabasco and brandy. Serve in a glass bowl, of course, with brown bread, butter and lemon. You can also watch me prepare my langoustine cocktail on BBC Maestro.

Pigs in blankets

Chipolatas in bacon (or pancetta here) are one of those canapés you just keep eating. So resist one too many or you’ll be stuffed before you get to the table.

My best-ever gravy

This is what I call universal gravy. If you’re having a turkey crown rather than the whole bird, ask your butcher for the turkey legs and these can be used to make this gravy. If roasting a chicken, or in fact any other roast meats, add the roasting juices to the universal gravy. This is best made ahead and frozen.

Scrambled eggs with smoked salmon

This very British treat is, for many, a must on Christmas Eve, Christmas morning, Boxing Day… or all three. It’s very easy to get right, but often is wrong. The eggs should not be rushed, but cooked over the gentlest heat, and stirred with a spatula. I add a poached egg for texture, which can be poached in advance, kept in a bowl of iced water and reheated in simmering water.