There’s nothing like the taste of home when you’re feeling a bit under the weather, and in this episode chef James Martin serves up his own pick-me-ups, including a nourishing squash and lime soup and a vitamin-packed poached haddock with egg.
Wild pig farmers Roy and Sarah Hunt visit the kitchen with a selection of their New Forest bacon for James to create his own take on a comforting cheese, tomato and bacon snack. And historian Ivan Day recreates our ancestors’ answer to convalescence food – an alcoholic posset.
James Martin recipes – Pick Me Ups ep.6
Bacon rarebit with apple chutney
James whips up a quick chutney to make a meal of cheese on toast.
Butternut squash soup with flowerpot bread
Make a simple vegetable soup feel special by making your own bread to enjoy with it.
Waffles with strawberry compôte and ice cream
An indulgent dessert that children will love. Swap the ice cream for yoghurt if you prefer your waffles as a breakfast dish
Method
For the waffles, preheat a waffle maker to a medium setting and preheat the oven to 140C/275F/Gas 1. Mix the flour, baking powder, salt and sugar in a large mixing bowl. Whisk in the eggs, milk and butter until well combined.
Brush the waffle maker with a little melted butter and then ladle some of the batter into each well of the waffle maker. Close the lid and cook for five minutes, or until golden-brown and crisp. Remove and place on a tray in the oven to keep warm, while you use the rest of the batter.
For the strawberry compôte, place the sugar and five tablespoons of water with the butter in a saucepan. Add the strawberries and lemon zest. Simmer for five minutes. To serve, stack the waffles onto each of four plates, top with some strawberry compôte and a dollop of vanilla ice cream. Finish with a drizzle of maple syrup.
Poached haddock and poached egg with mustard sauce
Flaky poached smoked haddock in white sauce flavoured with a spoonful of mustard, served with poached egg and spinach.
