TV chef James Martin, whose latest book of desserts, Sweet, is out now, tells GEMMA DUNN why he considers himself the luckiest commis chef in the world

TV PRESENTER, restaurateur, bestselling chef and one-time Strictly semi-finalist, James Martin certainly doesn’t do things by halves — and the tradition continues with his latest cookery book, Sweet.

“Every single dessert was shot at my house, and made and plated by me,” reveals the 43-year-old Yorkshireman.

“My agent was shouting and screaming as they had to take three weeks off, but what with celebrating 20 years in the business, I knew we needed to do this.”

Following on from 2007’s hugely popular Desserts, Sweet looks set to re-establish Martin as the king of puddings, with over 70 recipes, from simple classic bakes and family favourites, to lavish showstoppers and — wait for it — an all-important troubleshooting section.

With a culinary career that spans two decades, perfectionist Martin has a finger in many pies but it is in his role as host of BBC One’s Saturday Kitchen that he is best known. “I love it and everything it represents. You’re giving chefs that hardly ever cook on TV the opportunity to show their restaurant and skill-set off. Their reputation is on the line, so it’s a huge pressure for them.

“Me? I’ve got the best seat in the world, as I get to be a commis chef in the best restaurants in the world without having to go to them.”