TV presenter, restaurateur, bestselling chef and one-time Strictly semifinalist, blue-eyed-boy James Martin certainly doesn’t do things by halves - and the tradition continues with his latest cookery book, Sweet.

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.

“People always say, ‘I do this but this always goes wrong’, and the first thing I would say is buy quality ingredients. It can only be you or the ingredients that are the problem, so if it’s the ingredients, change it.”

With a culinary career that spans two decades, perfectionist Martin has a finger in many pies – but it was his stint on Strictly Come Dancing in 2005 that landed him his biggest gig to date, as host of BBC One’s Saturday Kitchen.

And despite 10 years of 4am starts and 6am rehearsals (“I have a big can of Red Bull and two eye drops before I go live”), his passion for the weekend show remains.

“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.”

As for the pressure that comes with presenting, Martin is confident, yet unassuming.

“I would rather do live than prerecorded, as live grabs you by the balls; there’s nowhere to hide and I like that. I don’t have any adrenaline – nothing. The buzz is the excitement of the show, or maybe it’s the Red Bull that’s kicking in...”

That live element is set to be replicated when Martin sets off on his first ever UK tour this year, including a date at Bournemouth’s Pavilion on March 20.

Plates, Mates & Automobiles promises to be a “fast-paced, interactive and high tech extravaganza”, packed with cooking demonstrations, full of surprises and featuring some very special guests.

“I’ve been cooking live on TV for 20 years now and I felt it was time to do something I’ve never done before that was truly special,” explains Martin.

“I’m so excited to be heading out on my first ever tour, doing what I do best but on the big stage. I can’t wait to get out there and visit so many great parts of the UK, this show is going to be super cool.

“I’m pulling out my favourite recipes and mixing in plenty of surprises and special guests in what I hope is going to be feast of a live show.”

While Martin is happy to be ogled on screen, he’s equally content cooking undercover in his popular restaurant, James Martin Manchester, and has no qualms admitting he would happily revert back to the role should his fame game be up tomorrow.

“The public will make its own decision, and that’s it. If they stop watching me, I’m quite happy to go back home and carry on working, because I’ve had a whale of a time for the last 20 years. I feel very privileged to do it, but when your time’s up, your time’s up.

“Food has been at the start and it will be at the end – the bit in the middle is all fluffy clouds (tits and tinsels, we call it in the restaurant), but it’s all that fluffy stuff that people enjoy.”

He insists he’s not hugely ambitious, though.

“My glass has been full for quite a number of years and I’m very happy,” he says.

“I don’t want to reach for a bigger one; I think you get to a certain age in life where you’re content and it’s a good place to be.”

• James Martin is at Bournemouth’s Pavilion Theatre on March 20. For tickets and information visit bic.co.uk.