The acclaimed chef, who journeyed through Spain for an upcoming culinary publication, has compiled an array of treasured recipes in 'James Martin's Spanish Adventure', inspired by his latest travels. Despite the 52 year old's impressive weight loss, which he attributes largely to a seafood-rich diet, he admits he hasn't completely forsaken butter.

Within his recent collection, James notes that each dish was "specifically created" utilising ingredients he encountered on his adventures. Yet, despite the exotic offerings, his go-to recipe remains an unpretentious but appetising combo that anyone can master at home, as reported by Devon Live.

In high spirits about his breakfast of champions, James revealed: "Grilled tomatoes on toast. It's very simple and very tasty. And the barbecued leeks with lardons and hazelnuts,".

During the Spooning with Mark Wogan podcast, James delved into how his passion for motorsports fuelled his substantial weight loss after racing challenges made it apparent when he experienced a "struggle to get out of them", reports Leeds Live.

He elaborated on the issue: "It comes down to the fact that I race cars, or I still try and race a few cars and I actually struggle to get out of them now. Getting in them, you kind of fall in them, but then you've got to get out of them and it just doesn't look very good."

James Martin, the beloved chef famed for his affinity for butter, is unapologetically celebrating his favourite cooking element. The accomplished TV personality and author has poured his passion into a hefty homage to butter with a 517-page recipe book titled 'Butter: Comforting, Delicious, Versatile - Over 130 Recipes Celebrating Butter'.

Amidst the surge of health trends, James can't help but see the irony in his choice of subject, humorously remarking: "I brought out a book on butter" while others are fixated on clean eating.

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Despite a noticeable trimmer appearance, James admits that gruelling fitness routines are not in his repertoire. Instead, he attributes his slimming to his farming background and love for "simple food" created with "great ingredients".

With a cheeky attitude towards the gym, he confidently states, "I don't go", preferring his own casual method of wellness assessment: the ease of "get[ting] my arse in and out of a car."

Reflecting on his culinary philosophy, James reveals: "I'm a farmer's kid, I like pure food, I like simple food and just love great ingredients. I like simple cooking, but also bringing out the flavour of the ingredients is more important than anything else."

Having refined his skills from the basics learned in home kitchens to more sophisticated techniques acquired in France, James has broadened his impact in the culinary sphere, launching restaurants and bakeries while also featuring on popular cooking shows on BBC and ITV.