WE HIT THE AISLES WITH A FAMOUS FOOD LOVER
TV host and chef James Martin shares cooking tips and ideas for some of his most-loved ingredients
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SPANISH OLIVE OIL
I’m a big lover of olive oil. Everybody raves about Italian oils, but there are masses of types out there – and the Spanish have some of the best. Experiment with different ones – you’ll find the Spanish ones are usually a little bit nuttier. And don’t leave your olive oil on the windowsill, or it’ll go off quickly.
SHALLOTS
Take the whole shallots, including the skins, and cook them in beer for about 20 minutes. Turn them off, then cut them in half, put them in a pan and roast them. They’ll be the most amazing thing you’ll taste at your Christmas lunch.
MUSSELS
This country produces amazing shellfish – some of the best. At this time of year, you’ll find mussels go brilliantly with root veg. There’s an amazing soup you can do with parsnips. Boil the parsnips in milk, then sprinkle the cooked mussel meat over the top.
Making scampi with LANGOUSTINES is great around Christmas. Serve with homemade tartare sauce – made using your own mayonnaise, chopped gherkins, capers, dill and lemon – and it’s spectacular.
CELERIAC is an amazing vegetable, but people often don’t know what to do with it. It’s brilliant deep-fried, in soups, puréed or even layered with potatoes in a dauphinoise.
BAKED POTATOES
A chef’s favourite meal is usually a baked spud. There’s no need to rub them with oil – just put them in a hot oven with a little salt on the base and prick with a fork.
CRAB MEAT
I like to fold crab meat through pasta with a bit of chilli and lime, and I use it a lot in risottos. Bu
