James Martin on Muck Rack

James Martin

Verified
London
As seen in: BuzzFeed, HuffPost UK, Bottom Line, Yahoo Life, BBC, Daily Mail, HuffPost, The Daily Mirror, The Independent (UK), The Mail on Sunday, The Telegraph, Yahoo News New Zealand and
Exec Director BuzzFeed UK & HuffPost Global.
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Articles

Mum’s braised beef mince with crispy fried leeks and eggs

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By Justin Tsang, James Martin Verified
| BBC Verified
To make the beef mince, heat the vegetable oil in a heavy-based saucepan over a high heat for 1–2 minutes. Add the garlic and ginger and fry for 30 seconds. Add the onion and celery and fry for 2–3 minutes. Add the beef mince and use a wooden spoon to break it up into small pieces. Cook for 6–8 minutes, or until the liquid has evaporated and the meat is browned. Add the stock, doubanjiang, soy sauces, oyster sauce, sugar and MSG. Bring to the boil, then reduce the heat to low.
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Crab cakes with homemade mayonnaise

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By James Martin Verified
| Saga Magazine Verified
Find out about Saga's gastronomy holidays here... They say the way to the heart is through the stomach, and Saga’s thoughtfully crafted food and wine holidays are perfect if you like trying new flavours and exploring traditional methods of cooking.
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Braised beef with cauliflower and potato mash recipe

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By Mary Berry, Jesse Jenkins, James Martin Verified, Rosie Reynolds
| BBC Verified
Heat the oil in a large flameproof casserole or ovenproof pan over a high heat. Fry the beef in batches until browned and sealed. Transfer to a large dish. • Add the bacon and onions to the pan and fry for a few minutes. Add the garlic and mushrooms and fry for a few more minutes. Stir in the tomato purée. • Pour the stock into the pan and add the redcurrant jelly. Stir over the heat until boiling, then add the wine and flour mixture, blending well.
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