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 [Recipes](/life/food-drink/recipes) 

 



 /  18 December 2024  

#  3 Great Cheese Recipes From James Martin  


 James Martin knows what he’s doing. The veteran chef and TV personality has just dropped a cheese cookbook in time for Christmas. From comté to gouda, breakfast dishes to late-night snacks, it features over 100 recipes. Here, James shares a bit about his love of cheese, along with three recipes to try at home.  
 

 



 

 

All products on this page have been selected by our editorial team, however we may make commission on some products.

 



 

 

 

 

**My love affair with cheese started with my grandma’s cheddar scones.** She would make them by hand, loaded with grated cheese, and I would eat them straight out of the oven, split and thickly buttered. They were totally delicious and as light as a feather. Another early memory was eating cheese and Yorkshire brack with my grandfather for supper – don’t knock it until you’ve tried it!

**Once I started working in the restaurant world, my eyes were opened to the pleasures of cheeses from all over Europe.** I’ve been lucky enough to visit some of these producers while filming my adventures. A particular standout was a visit to an old French army barracks on the Swiss-France border that housed 90,000 comté cheeses – it was off the charts. Another memorable trip was to a family run farm making manchego, set in the most beautiful location surrounded by nut and apricot trees. They had nine dogs, all of which enjoyed the cheese too.

**Perhaps the country that first springs to mind when thinking about cheese is France.** Whether it’s a crusty baguette with a wedge of brie or that ultimate cheesy mashed potato dish, aligot, made with tomme d’Auvergne or tomme de l’Aubrac, the use of cheese in French cuisine goes from the simple to the sublime. If you fancy mastering the rise of a double-baked cheese soufflé or the ease of oven-baking camembert in its box, either solo or studded with bacon and rosemary, you’ll find recipes inspired by the French love affair with cheese throughout the pages of my [book](https://amzn.to/41ppzB1).

 

 

 

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## HERE, JAMES SHARES THREE DISHES TO TRY AT HOME 

 

 

 

 [ ![](https://media.slman.com/E7E8hIDci0MO5EF4dx96pGOFbkc=/800x0/smart/https%3A%2F%2Fsw18.sheerluxe.com%2Fsites%2Fslman%2Ffiles%2Farticles%2F2024%2F12%2Flamb-with-gnocci.jpg?itok=ctuRj2Fp)

 

 ](https://amzn.to/41ppzB1) 

 

 

 

##  Herb-Crusted Lamb With Stilton Gnocchi 

 

Serves

 2 

 



 

 

Ingredients

For the lamb  


   1 small bunch of flat-leaf parsley, chopped  

   25g of flaked almonds, chopped  

   Zest of 1 unwaxed lemon  

   2 garlic cloves, chopped  

   2 lamb loins (about 600g)  

   Sea salt &amp; freshly ground black pepper  

 



 

For the gnocchi  


   500g of cooked potato, riced  

   125g of plain flour, plus extra for dusting  

   75g of Stilton, crumbled  

   2 egg yolks  

 



 

For the sauce  


   25g of butter  

   1 garlic clove, crushed  

   1 small bunch of mint, chopped  

   1 small bunch of flat-leaf parsley, chopped  

   1 tablespoon of capers  

 



 

To garnish  


   1 small bunch of mint, chopped  

   1 tablespoon of small capers  

 



 

 



Method

 Step 1 

Preheat the oven to 220°C (200°C fan)/425°F/gas 7.

 Step 2 

Mix the parsley, almonds, lemon, and garlic together, and spread all over the centre of the lamb loin. Season. Place on a baking sheet and roast for 15-20 minutes. Remove from the oven and leave to rest for 5-10 minutes.

 Step 3 

Meanwhile, to make the gnocchi, mix all the ingredients together and season. Then roll into 20cm long sausages, 2cm thick, using a little extra flour. Cut into 3cm pieces, then plunge into boiling water and cook for 2 minutes. Drain.

 Step 4 

To make the sauce, heat a large frying pan until hot, then add the butter and, when foaming, add the garlic, mint, parsley, capers and gnocchi, and stir through. Season.

 Step 5 

To serve, spoon the gnocchi and sauce onto four plates. Slice the lamb and serve alongside.

 



 

 

 

 

 

 

 

 [ ![](https://media.slman.com/faWRaAzEs0YaGue7aR4pMkIXKhU=/800x0/smart/https%3A%2F%2Fsw18.sheerluxe.com%2Fsites%2Fslman%2Ffiles%2Farticles%2F2024%2F12%2Fchicken-schnitzel-with-halloumi.jpg?itok=UuwhjDxj)

 

 ](https://amzn.to/41ppzB1) 

 

 

 

##  Chicken Schnitzel With Halloumi 

 

Serves

 2 

 



 

 

Ingredients

   2 chicken breasts  

   100g of halloumi, thinly sliced  

   2 thick slices of ham  

   100g of plain flour, seasoned  

   2 eggs, beaten  

   100g of panko breadcrumbs  

   75g of butter  

   ½ of a lemon  

   Lemon wedges, to serve  

   Watercress, to serve  

 



 

 



Method

 Step 1 

Preheat your oven to 200°C (180°C fan)/400°F/gas 6.

 Step 2 

Place the chicken breasts between clingfilm and bash them to 1cm thickness. Layer the halloumi and ham on one side of each chicken breast, then fold over.

 Step 3 

Set up three bowls: one for the seasoned flour, one for the beaten eggs, and one for the panko breadcrumbs. Dip the folded chicken into the flour, then the egg, and finally the breadcrumbs.

 Step 4 

Heat the butter in a large frying pan over low heat. Fry the schnitzels for 3 minutes on each side until golden and crispy. Transfer to a baking tray (keeping the butter) and bake in the oven for 5-6 minutes.

 Step 5 

Squeeze the juice of half a lemon into the reserved butter and drizzle over the schnitzels. Serve with lemon wedges and watercress.

 



 

 

 

 

 

 

 [ ![](https://media.slman.com/KWFERgpsnGCSha0seZO99atKXnc=/800x0/smart/https%3A%2F%2Fsw18.sheerluxe.com%2Fsites%2Fslman%2Ffiles%2Farticles%2F2024%2F12%2Fchicken-stuffed-with-herbs-and-ricotta.jpg?itok=Zr6IPFLR)

 

 ](https://amzn.to/41ppzB1) 

 

 

 

##  Chicken Stuffed With Herbs &amp; Ricotta 

 

Serves

 4 

 



 

 

Ingredients

   100g of ricotta  

   A few sprigs of mint  

   1 small bunch of coriander  

   1 large (2kg) chicken  

   Olive oil, for drizzling  

   Sea salt and freshly ground black pepper  

 



 

For The Sauce  


   1 tbsp of olive oil  

   1 shallot, diced  

   300g of wild mushrooms, chopped  

   15g of butter  

   300ml of veal jus  

   50ml of white wine  

   50ml of double cream  

   A few sprigs of tarragon  

 



 

 



Method

 Step 1 

Preheat the oven to 200°C (180°C Gan)/400°F/Gas Mark 6.

 Step 2 

Pop the ricotta and herbs into a food processor and blitz until smooth. Transfer to a piping bag and snip the end off.

 Step 3 

Use your fingers to release the skin over the chicken breasts and create a pouch, then pipe the cheese and herb mixture under the skin. Put the chicken onto a roasting tray, then drizzle with olive oil and season. Roast for 1 hour 10 minutes, then remove from the oven and leave to rest for 20 minutes.

 Step 4 

To make the sauce, heat a non-stick frying pan until very hot, add the oil, then the shallot and mushrooms. Add half the butter and fry for 2 minutes, then pour in the jus, wine and cream. Sprinkle over the tarragon, bring to the boil, then reduce by half. Add the remaining butter and season.

 Step 5 

To serve, carve the chicken into 8 pieces, pile onto a platter and spoon over the sauce.

 



 

 

 

 

 

 

 [ ![](https://media.slman.com/rQ_4wx8twdcNiUYbJ27NRm89628=/800x0/smart/https%3A%2F%2Fsw18.sheerluxe.com%2Fsites%2Fslman%2Ffiles%2Farticles%2F2024%2F12%2Fcheesefullsize.jpg?itok=rugkOANm)

 

 ](https://amzn.to/41ppzB1) 

 

 

 

 

*Cheese* by James Martin (Quadrille Publishing, £20) is available to buy now. Visit [Amazon.co.uk](https://amzn.to/41ppzB1)

 

 

 

 

All products on this page have been selected by our editorial team, however we may make commission on some products.

 

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