James Martin’s Food Map of Britain episode 10

James Martin's Food Map of Britain episode 10

James Martin’s Food Map of Britain episode 10 – Chef James Martin embarks on an awe-inspiring culinary journey through the boundless skies, delving deep into the captivating tapestry of the British Isles. With a passionate desire to unravel the mysteries behind the remarkable regional ingredients that grace this land, he unveils the secrets hidden within its breathtaking landscapes.



Venturing into his beloved home county of Yorkshire, James takes flight and marvels at the mesmerizing panorama sprawling beneath him. From this unique vantage point, he explores the extraordinary environmental influences that have given birth to the renowned Rhubarb Triangle, a hallowed realm where nature’s bounty thrives in abundance. Eager to decipher the enigmatic allure of Yorkshire’s wild heather honey, he uncovers the captivating tales woven within its golden essence.



Upon setting foot on the hallowed grounds, James’s culinary prowess comes to life. With artistic precision, he delicately crafts a masterpiece that showcases the harmony between tradition and innovation. The velvety richness of blow-torched mackerel finds its perfect counterpart in the tangy embrace of rhubarb chutney, a marriage of flavors that transcends the boundaries of taste. And to conclude this gastronomic symphony, he presents a heavenly honey and meringue roulade, a testament to the celestial sweetness that resides within the heart of Yorkshire.

Through his soaring culinary expedition, Chef James Martin uncovers not only the remarkable ingredients that grace the British Isles but also the profound connection between nature, land, and the exquisite flavors that delight our palates. His exploration not only tantalizes our taste buds but also ignites a newfound appreciation for the resplendent beauty and diverse gastronomy that define this remarkable corner of the world.


James Martin’s Food Map of Britain episode 10


Summer berry and heather honey meringue roulade

Summer berry and heather honey meringue roulade
Summer berry and heather honey meringue roulade

When it comes to rolling a roulade, the process may initially seem daunting. However, fear not, for I have an exceptional solution that will not only tackle any potential imperfections but also add a delightful touch of sweetness. Imagine generously sprinkling a delicate layer of powdered icing sugar, gracefully enveloping the roulade and transforming it into a work of art. This enchanting technique not only masks any flaws that may arise but also enhances the overall presentation, leaving you with an exquisite masterpiece to savor.


  • Preheat the oven to 180C/350F/Gas 4 and line a 23x33cm/9x13in Swiss roll tin with baking parchment.
  • In a large bowl, whisk the egg whites using an electric hand whisk until stiff peaks form when the whisk is removed. Gradually add the sugar, a spoonful at a time. Whisk until very stiff and glossy and all the sugar has been added.
  • Spoon the mixture into the prepared tin and smooth the surface. Sprinkle with almonds. Place the tin in the preheated oven and bake for eight minutes, or until golden-brown. Lower the temperature to 160C/325F/Gas 3 and bake for a further 15 minutes, or until crisp.
  • Remove from the oven and turn out, almond-side down, onto a sheet of non-stick baking paper dusted with caster sugar. Remove the baking parchment from the base of the cooked meringue and allow to cool.
  • For the filling, put the cream and raspberries in a bowl and lightly whip. Spread evenly over the meringue and spoon over the heather honey and most of the blackberries and strawberries. Starting at the long end, roll up the meringue using the paper to help you.
  • Decorate the top of the roulade with the reserved berries, heather honey, sprigs of heather (if using) and a dusting of icing sugar.

Mackerel with rhubarb chutney and orange and chicory salad

Mackerel with rhubarb chutney and orange and chicory salad
Mackerel with rhubarb chutney and orange and chicory salad

The tangy flavor of rhubarb beautifully harmonizes with the richness of oily mackerel, creating a delightful combination that is further enhanced by the addition of a light and refreshing citrus salad, culminating in a perfectly balanced culinary experience.


For the chutney
75g/2⅔oz caster sugar
25g/1oz sultanas
few sprigs fresh rosemary
2cm/¾in piece root ginger, peeled and finely chopped
1 shallot, peeled and finely chopped
3 sticks rhubarb
5 tbsp cider vinegar
1 orange, juice only
salt and black pepper
For the mackerel
2 whole mackerel, gutted, filleted and pin boned
rapeseed oil, for cooking
For the salad
1 orange, segmented
2 heads chicory, separated into leaves
100g/3½oz pea shoots
small handful celery tops
1 tbsp chopped fresh dill
rapeseed oil, for dressing
salt and black pepper
For the garnish
1 stick rhubarb, sliced into ribbons using a vegetable peeler


  • For the chutney, in a heavy-based pan melt the sugar until a golden-brown caramel forms. Remove from the heat and stir in the sultanas, rosemary sprigs, ginger, shallot and rhubarb.
  • Stir in the cider vinegar and orange juice. Bring back to the boil and cook gently for 8-10 minutes. Season with salt and pepper and set aside to cool.
  • To make the salad, mix together the orange segments, chicory leaves, pea shoots, celery tops and dill. Dress with rapeseed oil and season with salt and pepper.
  • For the mackerel, place the mackerel fillets skin-side up on an oven tray. Brush with rapeseed oil and use a blow torch to cook evenly. Turn over and repeat on the other side (alternatively place the fillets under a hot grill). Season with salt and pepper.
  • Serve a spoonful of chutney with the cooked mackerel fillets and salad. Garnish with ribbons of rhubarb.

FAQ: James Martin’s Food Map of Britain Episode 10

1. What is James Martin’s Food Map of Britain?
– James Martin’s Food Map of Britain is a culinary television series hosted by renowned chef James Martin. In each episode, James explores different regions of Britain, uncovering the unique regional ingredients and culinary traditions that make up the British food landscape.

2. What is the focus of Episode 10 of James Martin’s Food Map of Britain?
– Episode 10 of James Martin’s Food Map of Britain focuses on the environmental factors that have contributed to the creation of the Rhubarb Triangle, a renowned region where rhubarb thrives abundantly. James investigates the secrets and stories behind this remarkable natural phenomenon.

3. What can I expect to see in Episode 10?
– In Episode 10, James Martin takes viewers on an awe-inspiring journey through the skies, marveling at the breathtaking landscapes of Yorkshire, his beloved home county. He explores the environmental influences that have shaped the Rhubarb Triangle and uncovers the captivating tales behind Yorkshire’s wild heather honey.

4. What dishes are featured in Episode 10?
– Episode 10 showcases two delicious dishes. The first is a summer berry and heather honey meringue roulade, a sweet and delicate dessert that combines the flavors of summer berries and Yorkshire’s famous heather honey. The second dish is mackerel with rhubarb chutney and orange and chicory salad, which offers a delightful balance of tangy rhubarb, rich mackerel, and refreshing citrus flavors.

5. How can I make the summer berry and heather honey meringue roulade?
– To make the summer berry and heather honey meringue roulade, you’ll need to follow these steps:
1. Preheat the oven and line a Swiss roll tin with baking parchment.
2. Whisk the egg whites until stiff peaks form, then gradually add sugar until stiff and glossy.
3. Spoon the mixture into the tin, sprinkle with almonds, and bake until golden-brown and crisp.
4. Remove from the oven, cool, and spread whipped cream, raspberries, heather honey, and berries on top.
5. Roll up the meringue using the paper, and decorate with additional berries, heather honey, and icing sugar.

Remember to adjust the quantities and follow the complete recipe for best results.

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