Q&A with celebrity chef James Martin

11 April 2012
The Weekender

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The face of Saturday Kitchen and star of Strictly Come Dancing, celebrity chef James Martin certainly likes to keep busy. Among other things the Yorkshireman recently teamed up with the "2 a week" campaign to encourage people to eat two portions of seafood a week.

In conjuction with the campaign he also agreed to answer Mail online reader questions on everything from filleting a fish to his perfect dish, and reveals why he may be making a return to the sparkle and drama of Strictly Come Dancing:

What would be your food heaven and hell? Stella, Derbyshire, UK

JM: I absoultely love chocolate but my food hell is mayonnaise.

I admire the fact that you don't deny your roots like some other chefs do and wrote about British Dinners. Is there another cuisine that takes your fancy which you used when cooking privately for guests? Sylvie, Switzlerland

JM: Thai food is a big love of mine. I'm hoping to visit Thailand next year for the first time. Cooking seafood with Thai ingredients is a fabulous way of adding flavor!

I have just recently begun to eat fish after about 20 years of turning my nose up at it! Can you give me a simple and easy after work way of cooking fish that's off the bone and skinless? Chris, Portsmouth, UK

JM: Choose a fish that is easy to fillet. Halibut (MSC certified) is one of the best, it's white and meaty and contains no bones once filleted. Cook it Vichy style with butter, sugar and brandy.

What do you recommend people on a budget should do to get more seafood into their diet that doesn't include the battered or breaded variety in the chiller section of the supermarket? Claire Knight, Watford, UK

JM: Fish, like vegetables have seasons. When you buy fish when it's in season you will generally get the best value. Line caught seabass and halibut (MSC certified) are both in season just now so give them a try.

If I were to fillet a fish I'd have more in the bin than I would in the pan. Is it really just practice makes perfect and what advice would you give to a first time filleter? Claire Knight, Watford, UK

JM: It really is a case of practice makes perfect. A flat bladed knife is best and large fish are generally easier. Fish like line caught seabass are particularly good because it has large bones.

What time of year is red mullet in season? Louisa, Exeter

JM: Red Mullet can be caught throughout the year. With our seas warming up in can be found in UK waters as far up as Whitby.

Several years ago in an Amsterdam restaurant I had a Tilapia fish with a mango sauce. I have made several attempts myself since, but have never quite succeeded, do you have any suggestions? Miss Lever, Brussels, Belgium

JM: It's as simple as pureed mango and lime juice with some chilli and mint. It's a great refreshing recipe and easy to make.

I think it's really good that you're backing this fish campaign, but you are also known for sugary cooking. Perhaps this isn't quite so healthy? Gillian Peel, UK

JM: We should all be concerned with achieving a healthy balanced diet, with the occasional treat. We really shouldn't be worried about fad diets - just look at the Mediterranean diet it's all about balance. Just try selling the Atkins diet to the Italians.

I understand you're a bit of a pudding man, what dessert would you suggest I make that is quick and easy, but looks impressive, to round off a Sunday lunch with friends? Beatrice, Aberdeen

JM: One of the easiest but most impressive puddings to make is a steamed sponge pudding which you can make in four minutes in the microwave. It contains equal amounts of sugar, butter, self raising flour and half the amount of eggs and that's it!

Is it possible to make a dairy free version of creme caramel?Marianne, Staines, Middlesex

JM: I'm not sure that it is possible but we could try.

Most recipes for a fatless sponge tell you to put the bowl over a pan of hot water while using a hand-held whisk. Is this absolutely necessary? Jacquie, Heathrow, UK

JM: It's not always necessary to use a pan of boiling water - you can use an electric hand mixer instead. Actually I was with some scientists the other day looking at the science of how sponges rise and as long as the eggs are at room temperature to start with it will be fine.

Is there a fool proof method of poaching eggs? Sandra, Oxfordshire

JM:Fresh eggs work best. I use salt instead of vinegar and whisk the water into a whirlpool. Drop the egg into the centre and the egg white should surround the yolk.

You were great on Strictly Come Dancing, do you still find time to dance and if so what is your favourite? Sally, Hertfordshire

JM:Yes I still dance when I can. My favourite is the American Smooth. You never know you might see me back on Strictly Come Dancing before Christmas!

What would you cook for your perfect dancing girl? Peach, Durham, England

JM:White chocolate bread and butter pudding.

How about setting up a cookery school? It's so much easier to learn to cook watching and tasting, rather than just reading a recipe! Christine, Portsmouth UK

JM: I have thought about it and it's still at the back of my mind but I just haven't found a suitable site yet.

You've had an interesting career and achieved quite alot already. What are your plans for the future? Henry, London

JM: To have a holiday - I hope!

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