James Martin is outspoken on most topics. From Brexit to butter, weight loss and overwork, complain about the British and his beloved Yorkshire. But there is one thing he will not be attracted to-that is how many cars he has. He chuckled a few times, but did not give a number.

Maybe he regrets telling GQ magazine in 2019 that he owns 41 cars, including a vintage Ferrari worth 800,000 pounds. This does not include his bicycle. But he will admit that when we talk, he is in an electric car, an Audi RS e-tron GT. "Elon Musk doesn't need my money," he joked, although since he wrote a controversial column in 2009 about using a Tesla to scare cyclists, he may not Will be seen sitting behind Tesla’s steering wheel.

But that is ancient history. Martin, 49, uses an approachable way and consistent jokes to ease this shining appearance. He won shiny toys, from the pot washers at Castle Howard that his family cultivated on the estate to the best French kitchen.

In his many years of live TV career, his chat has been perfected. In the 10 years before 2016, he has been broadcasting "Saturday's Kitchen" and many other series on the BBC. He also owns a number of restaurants-one in the Manchester Casino, another in the trendy New Forest spa Chewton Glen, and the James Martin kitchen chain.

He showed ITV's "Saturday Morning" by James Martin and has written his name in at least 27 books. His latest work, Butter, has been reprinted for the second time a week before its publication. He recently announced that he will join SpudULike's relaunch, SpudULike, a Jacket Potato chain with 37 branches, which was closed by the Tudou Empire after its closure in 2019. Albert rescued. Bartlett.

James Martin: Brexit, British cuisine and British adventure chef filmed with his mother

But, after the past 18 months, has the great British public also been so troubled by health anxiety that they can’t read a book about butter? "People don't want to be taught, told what to eat or be told to eat and drink in January," Martin said. He refused the publisher's request to publish another book on home cooking. "I said, really? Everyone has been trapped in the house for two years."

He has previously talked about weight gain and loss and a family history of heart disease. Is a book about butter his way of reaching out two fingers to the killjoy health police? He explained that he has been eating butter, cream and all fats. Due to alcoholism and smoking, the illness affected his family. He recently lost 3 stones (19 kg) due to working 7 days a week; he has no fat-free diet or going to the gym. Because of his busy work, he hardly drinks, but never reduces any food.

Martin considered writing a book on fat, but butter itself is a big topic, and he decided to focus on it. "I have used butter for my entire career, no compromises, no substitutes, mainly because there is no butter," he wrote in the introduction to butter. "The taste depends entirely on the source of the cream, which in turn depends on the breed of the cow and the pasture where it is raised-the whole process is a simple but complicated process."

France has always been regarded as the home of high-quality butter. Look out for Échiré, Lescure and Beurre d'Isigny. But Martin pointed out that, like cheese, the British butter industry has improved a lot, and small producers such as Ampersand, Briddlesford, Fen Farm and Edinburgh Butter Co are leading the way.

If you need more persuasiveness, he will invite some chef friends to praise butter.

"Sometimes butter can work miracles," said Spanish chef José Pizarro, who just opened his fourth restaurant at the Royal College of Art in London.

Paul Ainsworth compares it to salt. "It can simply change food from ordinary to sublime."

What about margarine? "Nonsense," Martin said. "Stay away from the two elements of plastic. I don't want to eat anything made in a test tube. I want proper food."

He found that his demonstrations on how to make butter were popular because people often admitted that they didn't really understand what butter was—whipped cream. The solid leaves buttermilk, which is rarely specified in British recipes, but it has a rich and full-bodied flavor, which is common in Irish and American baking. Soda bread is a simple way to use it. In Butter, Martin recommends buttermilk pancakes, panna cotta and crispy buttermilk chicken.

He gave 16 recipes for the butter itself, and the dessert part really did it: Bourbon Butter Cream Brown Butter Cake, Butter Sauce Butter Cake, Caramel Butter Dipped Cinnamon Bread, Toffee Apple Brioche Butter Pudding and Miso Butter Soft sugar.

What if a shortage of food prevents us from entering the kitchen? "Don't blame the damn Brexit, get out," Martin said. "This is not Brexit, but a perfect storm.

"It has something to do with our perception of food as Brits. We have become dependent on convenience. We expect to wash our carrots and strawberries on our shelves in November. When everything is gone, we start."

Does he support Brexit? "Not good. We are Europeans and I am hospitable. But we can't turn back the clock. You have to stick to it."

"Butter: Comfortable, Delicious, and Versatile" is now available (£22, Quadrille), photo by John Carey

all rights reserved. © 2021 United Newspaper Co., Ltd.