Chef James Martin is passionate about knowing where his food comes from. He has given himself six months to get his kitchen garden up and running, so that he can create delicious dishes with his own fresh produce.
Chef James Martin utilises his garden as he attempts to create the ultimate sweet dessert. James uses the strawberries and other fruits in his garden to make a pavlova
Chef James Martin prepares a fish dish to top all others. James uses fresh salmon with sorrel and peas followed by lemon verbena crème brulee.
Chef James Martin speaks to a friend with a strong opinion on tomatoes. He then utilises the fertile fruit in an Italian inspired mozzarella dish
Chef James Martin does his grandmother proud as he re-creates her gooseberry jam. He then digs up his own organic carrots and creates a wonderfully seasonal dish.
Chef James Martin whips up an irresistible courgette risotto. He follows up this hearty main course with a sweet treat in the form of strawberry and marshmallows
Chef James Martin uses his home-grown aubergines to make an unbelievable moussaka. He then takes time to reflect on just how far his garden has come in just three months.
Chef James Martin utilises some of the more exotic vegetables in his garden as he makes a spicy chilli dip. He also plays lunch host and presents his home-grown carrots.
Chef James Martin cooks outside in the garden as he embraces just how far his vegetables and fruit have come. He then starts picking his second lot of delicious strawberries
hef James Martin whips an exciting salmon dish with the help of some home-grown beetroot. Following this James puts his friends to the test with some tomatoes.
Chef James Martin invites his friend round as he uses his ever-growing garden to help flavour a fancy recipe. He's then joined by Paul Hollywood who marvels at his achievment
