James Martin’s Six Simple and Speedy Dinner Party Recipes

The evenings are dark, the temperature has dropped, and familiar words echo: “We’ve got to get something in the diary before Christmas.” That’s right: hosting season is upon us. With weeks to go before the festive rush, now is the ideal time to start considering recipes that cater to more than just an intimate dinner for two.

“I call this period ‘practising,’” remarks James Martin, the celebrated TV chef renowned for his effortless entertaining style. Over nearly two decades, he’s turned cooking into an art form on television, from the beloved Saturday Kitchen to his current role in James Martin’s Saturday Morning on ITV. “Don’t try something completely new, but use now as an opportunity to experiment with little tweaks you might make later in the year,” he advises. The focus here is on simplicity and comfort.

According to Martin, “People aren’t expecting you to pull out all the stops yet. But honing in on something really seasonal can make all the difference.” His latest offering, James Martin’s Saturday Morning Cookbook, is brimming with low-effort, high-reward recipes perfect for sharing, from a vibrant Thai green curry with seabass to a succulent slow-cooked chicken tagine.

This cookbook is not just filled with Martin’s culinary creations; it also showcases contributions from his closest chef friends, who have graced his kitchen both on-screen and in his country manor in Hampshire. Noteworthy recipes include Si King’s Thai pot roast chicken, a cherished dish they share stories about, and monkfish skewers by José Pizarro, another friend and guest of the show. “I’ve done the more accessible everyday dishes,” Martin explains, “while the friends of the show have presented some of the more inspirational, fancy meals.”

This weekend, Martin hosts a boys’ night in for a gathering of culinary genius. With a guest list containing chefs who have an impressive arsenal of Michelin stars, the atmosphere promises to be both lively and delectable.

Among his esteemed guests is Welsh chef Gareth Ward, known for his two-star restaurant Ynyshir, often recognized as one of the best in the country. Joining them are Galton Blackiston, who spent over three decades at Morston Hall—the one-star Norfolk establishment—alongside award-winning baker and chef Richard Bertinet, as well as the celebrated French chef Daniel Galmiche. “Imagine cooking for them! I have them all,” Martin laughs. “But it’ll be good fun since I’ve known these people for a long time, and we’ve all grown together in this industry.”

Curious about the menu? “They’ll get what they’re given. As long as I’ve got plenty of drink in the house, that’s all that matters,” he responds with a hint of mischief.

Expect a range of crowd-pleasers: Martin could whip up his legendary chicken pie, an emblematic dish of his culinary journey. Similarly, chefs have their signature plates—think Gordon Ramsay’s beef Wellington or Jamie Oliver’s fish pie—Martin’s soul-soothing chicken and mushroom pie is made from a whole cooked chicken, with the secret being a luscious sauce crafted from the roasted chicken stock. It’s comfort food at its finest.

Alternatively, he might opt for a more casual “picky bits” tea, having previously enjoyed a simple yet delightful selection from Russell Watson, which featured Marks & Spencer ham with a side of crisps. Yet, desserts are critical, and Martin shares, “My lemon posset is the easiest pudding ever—only three ingredients, but it tastes phenomenal. With lemons at their juiciest right now, just make sure to use double cream.” If guests rave about it, don’t be surprised if they ask for it come Christmas time!

Six Quick Hosting Recipes for Winter

Beef Pie

Serves 6

Ingredients

• 2kg shin of beef, cut into large dice
• 2 shallots, diced
• 250ml beer
• 500ml red wine
• A few sprigs of thyme
• 2 bay leaves
• 500g ready-made puff pastry
• 1 egg yolk, beaten
• Sea salt and freshly ground black pepper

Method

1. In a very large casserole dish, over medium-high heat, fry the beef in batches until deeply colored. Season with salt and pepper, then return to the pan with shallots, covering with beer and wine. Bring to a boil, then cover and simmer for 2-3 hours until tender. Allow to cool and season to taste.
2. Preheat the oven to 180°C fan. Transfer the beef stew to a 20cm ovenproof pie dish. Roll out the pastry to 2mm thick, larger than the dish. Brush the edges with egg wash, place the pastry on top, crimp the edges, and decorate with pastry cutouts. Bake on a tray for 40 minutes until golden.

Thai Pot Roast Chicken (From Si King)

Serves 4-6

Ingredients

• 1.8kg chicken
• 1 sprig of Thai basil
• A few coriander sprigs
• 1 lemongrass stalk, bruised
• 2 lime leaves, bruised
• A pared piece of lime zest
• 3 garlic cloves, bruised
• Sea salt

For the Pot

• 2 tbsp olive oil
• 8 banana shallots, peeled
• 4 tbsp Thai red curry paste
• 200ml coconut milk
• 200ml chicken stock
• 1–2 tbsp fish sauce
• 2 lime leaves, shredded
• Juice of ½ lime

To Serve

• A few coriander leaves, roughly torn
• A few Thai basil leaves, roughly torn
• 3 spring onions, halved and shredded
• 2 red chilies, finely sliced
• Lime wedges

Method

1. Preheat the oven to 180C fan/gas 6. Season the chicken inside and out with salt. Stuff with herbs, lemongrass, lime leaves, lime zest, and garlic.
2. In a large, flameproof casserole dish, heat half the olive oil over medium-high heat. Sear the shallots until lightly browned, then set aside.
3. Add the remaining olive oil and the red curry paste to the dish, cooking for a few minutes until fragrant. Return the chicken, allowing it to sear, then remove again. Add coconut milk, stock, fish sauce, lime leaves, and lime juice. Return the chicken, breasts up, to the dish.
4. Cover and place in the oven for about 40 minutes. Remove the lid; add the shallots and bake for another 20-25 minutes, until the chicken and shallots are tender and juices run clear.
5. Allow the chicken to rest for 10 minutes before serving, garnished as desired with herbs and vegetables.

Chicken, Chorizo and Bean Stew

Serves 4

Ingredients

• 25ml olive oil
• 8 skinless, boneless chicken thighs
• 200g chorizo, sliced
• 1 large onion, diced
• 4 garlic cloves, crushed
• 400g chopped tomatoes
• 400g cannellini beans, drained and rinsed
• Sea salt and freshly ground black pepper
• 1 small bunch of basil leaves, to garnish

Method

1. In a large non-stick pan, heat olive oil over medium-high heat and brown the chicken on both sides. Season and then add chorizo, onion, and garlic, cooking until fragrant.
2. Incorporate the chopped tomatoes and cannellini beans, bringing to a boil. Reduce the heat and let simmer for about 20 minutes, ensuring chicken is thoroughly cooked. Garnish with basil before serving.

Green Curry with Seabass

Serves 6

Ingredients

• 6 x 200g seabass fillets, skin scored
• 25ml vegetable oil
• 25g butter
• Sea salt and freshly ground black pepper

For the Curry Sauce

• 50ml vegetable oil
• 5cm piece of fresh galangal, peeled
• 3 garlic cloves, peeled
• 2 green chilies
• 1 lemongrass stalk
• 3 makrut lime leaves
• 1 small bunch of coriander
• 1 bunch of Thai basil
• 1 tsp caster sugar
• 400ml coconut milk
• Zest and juice of 1 lime
• 1 tsp fish sauce

To Serve

• 2 leeks, julienned
• 5cm piece of fresh ginger, peeled and julienned
• A few sprigs of micro coriander or picked fresh coriander
• Fresh coconut shavings (optional)

Method

1. For the curry paste, blend vegetable oil with galangal, garlic, chilies, lemongrass, lime leaves, coriander, basil, and sugar until smooth.
2. Fry the paste in a pan for 1 minute, then add coconut milk. Heat through, stirring in lime zest, juice, and fish sauce; keep warm.
3. In another pan, sauté leeks and ginger in butter until soft. In a non-stick frying pan, heat more oil and butter. Sear seabass skin-side down for about 6 minutes in total. Season to taste.
4. To serve, lay the leek mixture on a platter, top with seared fish, and pour over curry sauce. Garnish with coriander and optional coconut shavings.

Lemon Posset

Serves 4

Ingredients

• 600ml double cream
• 150g caster sugar
• Zest of 2 unwaxed lemons
• 75ml lemon juice

For the Candied Peel

• 50g caster sugar
• Peel of 1 unwaxed lemon, julienned

Method

1. In a large saucepan, heat cream and sugar until boiling. Remove from heat and whisk in lemon zest and juice. Pour into serving glasses and chill for at least 4 hours.
2. For the candied peel, heat sugar and lemon peel with a splash of water until boiling, then simmer for 3 minutes. Drain and coat in sugar. Dry before serving.
3. Top the possets with candied peel just before serving.

Thai-style Prawn Salad

Serves 6

Ingredients

• 6 bok choy, halved lengthways
• 1 red pepper, sliced
• 600g large raw prawns, shelled and deveined
• 1 large bunch of mint, chopped
• 1 large bunch of coriander, chopped

For the Dressing

• 2 tbsp palm sugar
• 2 tbsp soy sauce
• 2 tbsp sesame oil
• Zest and juice of 2 limes
• 1 garlic clove, grated
• 5cm piece fresh ginger, peeled
• 2 red chilies, sliced
• A few sprigs of mint and coriander

To Serve

• 1 tbsp of each white and black sesame seeds, toasted
• Juice of 2 limes

Method

1. In a non-stick frying pan, char the bok choy, red pepper, and prawns for 2-3 minutes until cooked.
2. Pound dressing ingredients using a pestle or blitz in a blender until well-mixed.
3. Arrange bok choy, red pepper, prawns, and herbs on a large platter, drizzle dressing, sprinkle with sesame seeds, and squeeze lime juice to serve.

James Martin’s Saturday Morning Cookbook by James Martin (Quadrille £25). To order a copy, visit timesbookshop.co.uk. Free UK standard P&P on orders over £25. Special discount available for Times+ members.