FOOD

JAMES MARTIN’S POTATO

Host of ITV’s flagship cookery show, James Martin’s Saturday Morning, James Martin is one of the UK’s most popular TV chefs, whose enthusiasm and passion for food have won him countless fans. His accessible approach to cooking has been showcased across bestselling books including Islands to Highlands (2020), James Martin’s Great British Adventure (2019), James Martin’s French Adventure (2017), Home Comforts (2014) and More Home Comforts (2016). He regularly appears on the BBC, ITV and Food Network, as well as demonstrating live at the BBC Good Food Show and touring the UK with his own one-man show. Potato is the natural companion to James’s smash hit book Butter (2021). Potato shows why the spud is a staple in so many cuisines, from rustic country kitchens to Michelin-starred restaurant tables. The embodiment of field-to-fork cooking, this superstar of the food world is showcased by James in a wealth of imaginative recipes that you’ll want to cook again and again.

Serves 6 COQUILLES ST JACQUES

I used to take the mick out of French chefs saying this is their fancy fish pie, but it does taste bloody amazing! And just look at it… super indulgent, yes, but a classic that should never be forgotten.

Ingredients

50g butter 50g plain flour 500ml full-fat milk 1 small bunch of parsley, chopped 12 scallops 300g prawns

FOR THE TOPPING

600g potatoes, peeled and diced 50g butter 2 egg yolks

Method

Preheat the oven to 200°C (180°C fan)/400°F/gas 6. To make the white sauce, melt the butter in a pan, then whisk in the flour and cook out for 2 minutes. Add the milk and whisk to combine, then simmer until bubbling. Stir in the parsley. Put the scallops and prawns into scallop shells and pour over the sauce. Set aside to cool. Cook the potatoes in boiling salted water for 20 minutes until soft, drain and then pass through a ricer into a bowl. Mix with the butter and egg yolks. Pipe the potato mixture around the edges of the scallop shells then sit on a baking tray and bake for 15–20 minutes.

working to live and give

Opening Times: Monday-Friday 8.30am - 5pm Saturday 10am - 4pm

Visit our Café

for HOMEMADE SOUPS, SNACKS and DELICIOUS CAKES

DERBY BARRACKS, FLETCHER STREET, BOLTON BL3 6NF

www.emmaus-bolton.org.uk info@emmausbolton.org.uk

TO DONATE YOUR GOODS AND ARRANGE A FREE COLLECTION CALL 01204 398056

CHEESY POTATO AND BEEF PIE

Think of a cottage pie on steroids and this is what you get. The Welsh rarebit can be made in advance, and either use it in this dish or on toast or smoked haddock.

Serves 6-8

Ingredients

1 onion, sliced 25g butter 700g minced beef 2 tbsb Worcestershire sauce 500ml beef stock 1 large bunch of parsley, chopped sea salt and freshly ground black pepper

FOR THE MASHED POTATO

50g butter 100ml double cream 1kg mashed potato

FOR THE RAREBIT

400g Cheddar, grated 50ml Welsh beer a few drops of Tabasco sauce 1 tbsb Worcestershire sauce 1 tbsb English mustard 1 tbsb plain flour 1 egg yolk

TO SERVE frozen peas

Method

In a frying pan over a medium heat, fry the onion in the butter for 10 minutes, then add the beef. Cook until coloured, then add the Worcestershire sauce and beef stock and cook over a high heat for 20 minutes. Add the parsley and season. To make the rarebit, put the cheese in a large pan, add the beer, Tabasco, Worcestershire sauce and mustard. Warm through gently until all the cheese has melted. When all the cheese is melted, stir in the flour and gently cook it for another minute or two. Season, add the egg yolk and beat together. Remove from the heat and set aside.

For the mashed potato, melt the butter and cream in a large pan, season and add the mashed potato. Beat together and warm through gently. Preheat the grill to high. Spoon the beef into a 20 x 15cm ovenproof dish and top with the mashed potato, then the rarebit. Pop under the grill for 5 minutes until golden and bubbling. Meanwhile, cook the peas in boiling water, then drain and serve with the pie.

LOVAGE-CRUSTED FISH WITH SLICED POTATOES AND ASPARAGUS

This recipe came about due to the massive lovage plant I had in the garden. We first used it to make a crust for lamb, then by adding a bit of cream cheese we turned it into a great crust for fish. We use plaice or brill in the restaurant, but it’s good with any non-oily fish, although salmon works too. Lovage is a fascinating herb, which has got a sort of celery taste and smell and works brilliantly in a lot of dishes with potatoes – even soup.

Serves 4

Ingredients

150g butter 4 x 200g brill fillets, skinned 300g new potatoes, sliced 12 asparagus spears, sliced a few chives, chopped sea salt and freshly ground black pepper lemon wedges, to serve

FOR THE CRUST

30g lovage 50g Parmesan 1 thick slice of bread 1 small bunch of parsley 3 borage leaves 50g full-fat cream cheese

Method

To make the crust, place all the ingredients in a food processor and blitz until smooth. Put between 2 layers of greaseproof paper and, using a rolling pin, roll out to 3mm thick. Chill in the fridge until needed.

Preheat the oven to 200°C (180°C fan)/400°F/gas 6. Heat a non-stick ovenproof pan, add the oil and 50g of the butter, then put in the fish. Season, then cook for 2 minutes. Flip over and cook for another 2 minutes. Cut 4 pieces of crust to the same size as each piece of fish and sit on top of the fish. Place the pan in the oven and roast the fish for 5 minutes. Put the pan back on the hob, add 25g of the butter and cook for another minute.

Meanwhile, in a separate pan, cover the potato slices in water and the remaining 75g butter and cook for 10 minutes, adding the asparagus for the last 2 minutes of cooking time. Sprinkle with chives and season.

To serve, spoon the potato and asparagus onto plates and place the fish alongside with a lemon wedge for squeezing.

Potato by James Martin (£23, Hardie Grant) Photography: John Carey