In the Kitchen with James Martin

What is your home kitchen like?

At the moment it’s a building site! We’re having some work done before filming starts again; there’s dust sheets everywhere. I’m basically living at my restaurant at the moment, and getting meals there.

What are your current favourite dishes to cook for supper?

I’m a big lover of fish. Back in autumn, sardines were bang in season, and they’re delicious. I’ve just been grilling them and having them with ratatouille made with vegetables from the garden. I like eating whatever’s in season. Just simple, tasty food.

Are you a chaotic or an organised cook?

I’d say organised. I really don’t like having stuff everywhere; I like to clean up as I go.

Who are your dream dinner party guests?

My late Grandmother. She was a real influence on me, and what I’ve chosen to do. My dream dinner party guests would be people that I’ve lost over the years. Coronavirus has highlighted what’s important – time. You never have enough of it.

Some people might list someone like George Clooney as a dinner party guest, but I can’t be arsed. He probably wouldn’t have much to say to me for two hours either. I think it’s important just to enjoy being with the people who’re closest to you.

What’s your ideal cooking playlist?

The Rolling Stones, definitely. I love all their music from the 70s and 80s. And a bit of jazz, BB King – anything like that. I love music; I actually play lead guitar in a band. We play jazz, soul, rock, stuff like Fleetwood Mac and BB King, plus some of our own tunes. I think they call it a midlife crisis.

Is there an ingredient you’d never cook with, and why?

Horseradish. It’s the food of the devil. I dislike it more than hell. People have tried to do different things to get me to like it, but whatever they do I still can’t eat it.