James Martin, the beloved ITV chef and presenter of James Martin’s Saturday Morning, has revealed his favourite easy-to-make two-ingredient breakfast that has become a staple after losing three stone. Described by Martin as “simple and very tasty,” this breakfast exemplifies his focus on wholesome, straightforward food.
Following his recent trip to Spain, where he gathered regional recipes for his new book, James Martin’s Spanish Adventure, the 53-year-old chef has embraced a diet rich in fish, which now makes up approximately 80% of his meals. Despite this healthy shift, his passion for butter remains strong, a nod to his culinary roots and his extensive work dedicated to the dairy product.
When asked by Hello! about his favourite meal, Martin didn’t hesitate: “Grilled tomatoes on toast. It’s very simple and very tasty.” He also mentioned another favourite—barbecued leeks with lardons and hazelnuts—highlighting his appreciation for fresh, vibrant ingredients.
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Martin’s notable weight loss wasn’t driven by exercise but by a simple change prompted by his love of motor racing. On the Spooning with Mark Wogan podcast, he shared how getting in and out of race cars became increasingly difficult, pushing him towards healthier habits. “I actually struggle to get out of them now," he admitted, “so it’s about getting my a**e in and out of a car.”
Despite steering clear of the gym, James credits his “farmer’s kid” upbringing for his preference for uncomplicated, nourishing foods made from great ingredients. “I like pure food, simple food, and just love great ingredients," he explained, emphasizing the importance of flavour over complexity in cooking.
Not one to shy away from indulgence, Martin’s love of butter is legendary. He published a comprehensive 517-page book titled Butter: Comforting, Delicious, Versatile - Over 130 Recipes Celebrating Butter, joking that while others were releasing healthy eating guides, he chose to celebrate butter in all its glory.
Fans can catch James Martin on ITV1 each Saturday morning at 9.25am, where he continues to share his approachable cooking style and favourite recipes.