James Martin answers your questions
Post categories: dripping cake,Ìýsugar work,Ìýtomato sauce
| 16:50 UK time, Tuesday, 31 August 2010
Thanks for all your questions on the Ask James thread on the Q&A messageboard this week. Check out my responses:
I'll be doing this every week for this season of Saturday Kitchen, so please post your questions here.
And here are my versions of some of the recipes mentioned in the clip:
Fruit dripping cake
Homemade tomato ketchup
James Martin is the presenter of Â鶹¹ÙÍøÊ×Ò³Èë¿Ú One's Saturday Kitchen. Chefs Danny Millar and Daniel Galmiche joined him in the studio on Saturday 28 August.
It appears you're using a device or browser that does not have:
- Javascript Enabled
- Correct version of Flash
Please visit Â鶹¹ÙÍøÊ×Ò³Èë¿Ú webwise for instructions:
I'll be doing this every week for this season of Saturday Kitchen, so please post your questions here.
And here are my versions of some of the recipes mentioned in the clip:
Fruit dripping cake
Homemade tomato ketchup
James Martin is the presenter of Â鶹¹ÙÍøÊ×Ò³Èë¿Ú One's Saturday Kitchen. Chefs Danny Millar and Daniel Galmiche joined him in the studio on Saturday 28 August.
Comment number 1.
At 1st Sep 2010, denada-without-an-r wrote:Can you please explain how overseas members can access these answers, or don't we count?
Complain about this comment (Comment number 1)
Comment number 2.
At 1st Sep 2010, Ramona Andrews Â鶹¹ÙÍøÊ×Ò³Èë¿Ú Food host wrote:Recent technical changes to the Â鶹¹ÙÍøÊ×Ò³Èë¿Ú's website mean that overseas users are prevented from seeing video on www.bbc.co.uk. This is because unfortunately many programmes have broadcast rights restrictions which don't allow us to show content to people outside the UK. Also, broadband content is expensive for the Â鶹¹ÙÍøÊ×Ò³Èë¿Ú to stream, so we have to give priority to people within the UK, who ultimately bear the cost of us doing this through their licence fee.
There's some more information here:
Complain about this comment (Comment number 2)
Comment number 3.
At 1st Sep 2010, denada-without-an-r wrote:Ramona, I know WHY we cant see the videos, it was ever thus. What I asked was HOW we can access the answers. Surely, in the great scheme of things, this technical problem was considered?
Complain about this comment (Comment number 3)
Comment number 4.
At 2nd Sep 2010, barlicklass wrote:James, I want to make your chocolate mousse cake. It says use unsalted butter, which I really don't like. Is it OK to use salted or will that affect the cake in some way?
Thanks - barlicklass, in gods county
Complain about this comment (Comment number 4)
Comment number 5.
At 4th Sep 2010, Guy Senior wrote:Hi James. I would like to know if you have ever made Tomato Jam and if so do you have the recipe. We first discovered this in Menorca as an accompaniment to cheese and Spanish ham. I have tried to buy it in this country but have had no luck. I can't recall any Spanish chefs on Saturday Kitchen but then Tomato Jam isn't exclusive to Spain, If you search the net the jam seams to crop up in the USA as well. Any help would be great.
Complain about this comment (Comment number 5)
Comment number 6.
At 4th Sep 2010, orangemartini wrote:Hi James,
This morning at my local farm shop I bought some courgettes with the flowers still on. I know you can eat the flowers, but have never cooked with them. Can you please give me some ideas.
Thanx
Complain about this comment (Comment number 6)
Comment number 7.
At 4th Sep 2010, georgemacleod19 wrote:Hi James - Often on the program you sear a piece of fish or meat in a pan and then you put the pan in the oven. What temperatire is the oven??
georgemacleod19
Complain about this comment (Comment number 7)
Comment number 8.
At 4th Sep 2010, Rosie wrote:I need some help, I'm doing food tech GCSE and have looked all over the internet for some information on luxury foods (particually in supermarkets) and i couldn't find any information on them, I'd really appreciate an article or just a few pieces of information on them to kickstart my research :) x
Complain about this comment (Comment number 8)
Comment number 9.
At 6th Sep 2010, Ramona Andrews Â鶹¹ÙÍøÊ×Ò³Èë¿Ú Food host wrote:Regarding comment #3, we will now be writing up the answers to James questions each week on the blog so that if you're not able to access the video, you can still read a summary of the responses.
Complain about this comment (Comment number 9)
Comment number 10.
At 8th Sep 2010, denada-without-an-r wrote:Thanks for that Ramona, a real help. It's never concerned me not to be able to access Â鶹¹ÙÍøÊ×Ò³Èë¿Ú videos, but in this case it was so annoying not being able to get the answers. Thanks again.
Complain about this comment (Comment number 10)
Comment number 11.
At 12th Sep 2010, kimk wrote:Can you please include more vegetarian choices on your show as each time I watch the programme there seems to be more fish dishes thank you
Complain about this comment (Comment number 11)
Comment number 12.
At 13th Sep 2010, John Shropshire wrote:Hi James - you always seem to favour butter ovet low fat spreads like Benecol - why is this please?
Complain about this comment (Comment number 12)
Comment number 13.
At 18th Sep 2010, adriancarltonhill wrote:Hi James, love the programme... I'm a big foody and a keen home cook. However, my questions is not about the food but the crockery you have on set... where did you get the white plates with the circular ridges going around the edge? Hope you can help, thanks.
Complain about this comment (Comment number 13)
Comment number 14.
At 21st Sep 2010, David Powell wrote:I asked 2 questions on Saturday 16th September for James Martin to answer. Where do these questions now "lurk?"
Complain about this comment (Comment number 14)
Comment number 15.
At 16th Oct 2010, paul woodhouse wrote:Hi James, this is not a food question but my wife has asked me to find out where the striped vases came from as they match our colour scheme perfectly in our kitchen and she is keen to buy!!!
Hope this is not too trivial.
Many thanks.
Complain about this comment (Comment number 15)
Comment number 16.
At 18th Oct 2010, adriancarltonhill wrote:Could you possibly answer my question, reposted:
Hi James, love the programme... I'm a big foody and a keen home cook. However, my questions is not about the food but the crockery you have on set... where did you get the white plates with the circular ridges going around the edge? Hope you can help, thanks.
Complain about this comment (Comment number 16)