Serves 4Cooks In1 hour 35 minutesDifficultyNot too trickyNutrition per servingCalories 643 32 Fat 34.6g 49 Saturates 8.5g 43 Sugars 7.8g 9 Salt 3.7g 62 Protein 51.9g 103 Carbs 31.8g 12 Fibre 9.1g -Of an adult& 39;s reference intakeIngredients500 g ripe tomatoes2 cloves of garlic1 onion200 g olives½ a bunch of fresh flat-leaf parsley1 x 400 g tin chickpeas4 free-range chicken legsolive oil1.
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Preheat the oven to 200ºC/400ºF/gas 6. Cook the potatoes in a large pan of boiling salted water for 20 minutes, then drain and steam dry. Tip into a large roasting tray and drizzle with 2 tablespoons of oil, then add a good pinch of sea salt and black pepper. Bash and add the unpeeled garlic cloves to the tray, then roast for 20 minutes.
Peel and deseed the pumpkin, then chop into 2cm chunks. Pour 800ml of boiling salted water into a large pan over a medium-high heat, add the coconut cream and leave to melt, then add the pumpkin and allspice berries. Trim the spring onions and bash with your fist, then halve and drop into the pan with half the thyme sprigs and the whole Scotch bonnets (no holes or bruises please).
Perfect pork bellyIncredible crackling, caramelised veg & cider gravyIncredible crackling, caramelised veg & cider gravyServes 8 to 10, with leftoversCooks In3 hours to 5 hours, plus overnight dryingDifficultyNot too trickyNutrition per servingCalories 508 25 Fat 27.8g 40 Saturates 9.3g 47 Sugars 6.
Whisk the yeast into 300ml of lukewarm water, leave for 2 minutes, then pour into a large bowl with 500g of the flour and a really good pinch of sea salt. Mix up as best you can, then knead vigorously on a flour-dusted surface to give you a smooth, elastic dough. Rub lightly with oil, place in the bowl, cover with a clean damp tea towel and prove for 1 hour in a warm place, or until doubled in size.
Sticky onion tartSweet garlic, fresh thyme, bay & buttery puff pastrySweet garlic, fresh thyme, bay & buttery puff pastryServes 6Cooks In50 minutesDifficultyNot too trickyNutrition per servingCalories 352 18 Fat 21.6g 31 Saturates 13.6g 68 Sugars 13.5g 15 Salt 0.6g 10 Protein 4.4g 9 Carbs 35.
With the tip of a knife, prick the tomatoes, removing the cores from any larger ones. Carefully plunge them into fast-boiling water for 45 seconds, then drain and peel away the skin. Cover the saffron with 100ml of boiling water and leave to infuse. Toast the almonds in a large non-stick frying pan over a medium heat until golden, then tip into a small bowl and place the pan back on the heat.
Basic recipe for fresh egg pasta doughFor the best homemade pastaFor the best homemade pastaServes 4Cooks In30 minutes plus restingDifficultyNot too trickyNutrition per servingCalories 620 31 Fat 12g 17 Saturates 3g 15 Sugars 2.2g 2 Salt 0.1g 2 Protein 26.7g 53 Carbs 101.4g 39 Fibre 3.9g -Of an adult& 39;s reference intakeIngredients600 g Tipo & 39;00& 39; flour6 large free-range eggs , or 12 large free-range egg yolksrecipe adapted fromJamie& 39;s ItalyBy Jamie OliverMethodPlace the flour on a board or in a bowl.
Serves 6Cooks In1 hour plus coolingDifficultyNot too trickyNutrition per servingCalories 539 27 Fat 30.4g 43 Saturates 18.3g 92 Sugars 6.1g 7 Salt 0.6g 10 Protein 23.3g 47 Carbs 45.7g 18 Fibre 5.4g -Of an adult& 39;s reference intakeIngredients5 large potatoes2 large free-range eggs2 large handfuls of baby spinach1 onion1 carrotolive oil250 ml double creammature Cheddar or Parmesan cheese1 lemon1 heaped teaspoon English mustard1 large handful of fresh flat-leaf parsley450 g haddock , or cod fillet, skin off, pin-boned, from sustainable sources1 whole nutmeg , for grating (optional)recipe adapted fromPenguin Anniversary Edition: The Return Of The Naked ChefBy Jamie OliverMethodPreheat the oven to 230°C/450°F/gas 8.
Lentil keftedes & dill yoghurtSpinach, feta & parsleySpinach, feta & parsleyMakes 14DifficultyNot too trickyNutrition per servingCalories 175 9 Fat 12.8g 18 Saturates 4.7g 24 Sugars 2.3g 3 Salt 0.5g 8 Protein 6.4g 13 Carbs 8.4g 3 Fibre 1.5g -Of an adult& 39;s reference intakeIngredients200 g spinacholive oil1 x 400 g tin of brown lentils2 large free-range eggsa few sprigs of fresh flat-leaf parsley100 g feta cheese75 g fresh breadcrumbsgreen salad, to serveDill yoghurt½ a bunch of fresh dill (15g)500 g Greek-style yoghurt1 small clove of garlic1 lemonextra virgin olive oilRecipe FromJamie MagazineBy Georgie HaydenMethodStart by making the dill yoghurt.
Roast leg of lamb with pancetta, sage & rosemaryServes 8Cooks In2 hours 5 minutes plus restingDifficultyNot too trickyNutrition per servingCalories 250 13 Fat 17.6g 25 Saturates 6.2g 31 Sugars 0.1g 0 Salt 1.0g 17 Protein 22.4g 45 Carbs 0.5g 0 Fibre 0.2g -Of an adult& 39;s reference intakeIngredients1 leg of lamb , (about 2kg)1 handful of fresh sage1 clove of garlic1 handful of fresh rosemary1 lemonolive oil85 g higher-welfare smoked pancettarecipe adapted fromPenguin Anniversary Edition: The Naked ChefBy Jamie OliverMethodPreheat the oven to 220ºC/425ºF/gas 7.
Mexican baked eggsWith zingy fresh limeWith zingy fresh limeServes 2Cooks In15 minutesDifficultyNot too trickyNutrition per servingCalories 292 15 Fat 25.7g 37 Saturates 5.9g 30 Sugars 0.7g 1 Salt 0.7g 12 Protein 15.2g 30 Carbs 1.3g 1 Fibre 1.7g -Of an adult& 39;s reference intakeIngredientsolive oil4 large free-range eggs1 red chilli1 ripe avocado½ a lime1-2 sprigs of fresh corianderMethodPreheat the oven to full whack.
Chicken baked in a bagWith mushrooms, butter, white wine & thymeWith mushrooms, butter, white wine & thymeServes 2Cooks In45 minutesDifficultyNot too trickyNutrition per servingCalories 421 21 Fat 15.0g 21 Saturates 8.5g 43 Sugars 1.4g 2 Salt 0.3g 5 Protein 51.5g 103 Carbs 4.3g 2 Fibre 2.4g -Of an adult& 39;s reference intakeIngredients250 g mixed mushrooms2 cloves of garlic1 handful of dried porcini mushrooms2 x 200 g skinless free-range chicken breasts1 large wineglass of white wine3 large knobs of unsalted butter1 handful of fresh thymerecipe adapted fromPenguin Anniversary Edition: Happy Days With The Naked ChefBy Jamie OliverMethodAs this is for 2 people, I’m going to make a large envelope/bag to cook everything in.
Russell Howard& 39;s chicken & prawn curryWith puffed rice crackersWith puffed rice crackersServes 6Cooks In1 hour plus soaking & dryingDifficultyNot too trickyNutrition per servingCalories 603 30 Fat 25.2g 36 Saturates 13.2g 66 Sugars 26.5g 29 Salt 1.8g 30 Protein 35.7g 71 Carbs 60g 23 Fibre 1g -Of an adult& 39;s reference intakeIngredients600 ml organic chicken stock300 g coconut cream1 x 400 ml tin of light coconut milk160 g tamarind paste4 sticks of lemongrass4 Asian shallots400 g minced free-range chicken breast2 long fresh red chillies½ a bunch of fresh coriander , (15g)400 g raw tiger prawns , from sustainable sources8 teaspoons palm sugar8 tablespoons fish sauce1-2 limescrispy shallots , to serve (optional)RICE CAKES200 g Thai sticky rice500 ml vegetable oil , for fryingRecipe FromJamie and Jimmy& 39;s Friday Night FeastBy Jamie OliverMethodTo make the rice cakes, cover the rice with cold water and leave to soak overnight.
Smoked trout, horseradish & new potato saladChives, parsley & spring onionsChives, parsley & spring onionsServes 4Cooks In20 minutesDifficultyNot too trickyNutrition per servingCalories 449 22 Fat 25.9g 37 Saturates 7.0g 35 Sugars 3.9g 4 Salt 2.7g 45 Protein 22.3g 45 Carbs 31.8g 12 Fibre 4.
Stephen Fry’s apple pieBlackberries & vanillaBlackberries & vanillaServes 10Cooks In2 hours 30 minutes plus chillingDifficultyNot too trickyNutrition per servingCalories 569 28 Fat 27g 39 Saturates 15.8g 79 Sugars 40.6g 45 Salt 0.1g 2 Protein 7.8g 16 Carbs 78.8g 30 Fibre 5g -Of an adult& 39;s reference intakeIngredients2 kg mixed apples , (I used half Bramley)40 g unsalted butter100 g golden caster sugar1 pinch of allspice150 g blackberriessoft brown sugar , for sprinklingPASTRY500 g plain flour , plus extra for dusting100 g icing sugar250 g unsalted butter , (cold)2 vanilla pods3 large free-range eggs4 tablespoons milkvegetable oil , for greasingRecipe FromJamie and Jimmy& 39;s Friday Night FeastBy Jamie OliverMethodTo make the pastry, sieve the flour and icing sugar into a large mixing bowl from a height.
Chestnut gravyPort & onion marmaladePort & onion marmaladeServes 12Cooks In25 minutesDifficultyNot too trickyNutrition per servingCalories 96 5 Fat 2.5g 4 Saturates 0.3g 2 Sugars 3.3g 4 Salt 0.1g 2 Protein 7g 14 Carbs 9.4g 4 Fibre 0.1g -Of an adult& 39;s reference intakeIngredientshigher-welfare turkey giblets , and sticky bits from your cooked turkey100 ml port240 g vac-packed or tinned chestnuts2 tablespoons onion marmalade1 litre organic chicken stockMethodSkim away about three-quarters of the fat from the surface of your turkey tray until you’re left with the good sticky bits (see tip).
Grilled chicken with charred pineapple saladWith avocado dressing & yoghurtWith avocado dressing & yoghurtServes 4Cooks In30 minutesDifficultyNot too trickyNutrition per servingCalories 290 15 Fat 10g 14 Saturates 2g 10 Sugars 7.5g 8 Salt 1.2g 20 Protein 24.7g 49 Carbs 26.7g 10 Fibre 1.3g -Of an adult& 39;s reference intakeIngredients1 teaspoon dried oreganoolive oil2 x 150 g free-range chicken breasts150 g quinoa50 g white cabbage1 large handful of salad leaves¼ of a pineapple50 g natural yoghurt1 fresh red chilliDRESSING½ an avocado½ a bunch of fresh coriander , (15g)2 tablespoons pickled jalapeños2 limesrecipe adapted fromJamie MagazineBy Jamie OliverMethodCombine the oregano in a bowl with 1 to 2 tablespoons of oil, then season with sea salt and black pepper.
Put the flour, yeast and 1 teaspoon of sea salt into the bowl of a food processor. Gradually pour in 500ml of tepid water and pulse for a few minutes until you have a ball of dough. Leave the lid on and prove in a warm place for 1 hour 30 minutes, or until doubled in size.Line a large baking tray with greaseproof paper and dust with flour.
Posh fish & chipsFlavoured butters & roasted tomatoesFlavoured butters & roasted tomatoesServes 4Cooks In1 hour 10 minutesDifficultyNot too trickyNutrition per servingCalories 621 31 Fat 27.4g 39 Saturates 9.7g 49 Sugars 2.8g 3 Salt 1.4g 23 Protein 50.2g 100 Carbs 46.2g 18 Fibre 3.7g -Of an adult& 39;s reference intakeIngredients100 g mussels , scrubbed, debearded, from sustainable sources100 g clams , scrubbed, from sustainable sources4 large raw king prawns , shell on, from sustainable sources2 red mullet fillets , skin on, from sustainable sources2 royal bream fillets , skin on, from sustainable sources4 scallops , coral attached, trimmed, from sustainable sources2 small squid , gutted, cleaned, from sustainable sources4 sardines , scaled, gutted, from sustainable sources150 g ripe cherry vine tomatoes1 lemon60 g flavoured butter of your choosing , (see below)CHIPS1 kg Maris Piper potatoesolive oil3 sprigs of fresh rosemaryGARLIC & CHIVE BUTTER250 g unsalted butter , (at room temperature)1 clove of garlic½ a bunch of fresh chives , (15g)½ a bunch of fresh flat-leaf parsley , (15g)½ a lemon½ a fresh red chilli , (optional)CURRY & FENNEL BUTTER250 g unsalted butter , (at room temperature)½ a small onion½ a bunch of fresh mint , (15g)½ a fresh red chilli½ tablespoon medium curry powder½ teaspoon fennel seedsRecipe FromJamie and Jimmy& 39;s Friday Night FeastBy Jamie OliverMethodBegin by making your choice of flavoured butter (or both): squash the butter onto a large sheet of greaseproof paper, finely chop all the fresh ingredients, zest over the lemon (for the garlic butter) and mix with the butter (and spices for the curry butter) until combined.
Preheat the oven to 190°C/375°F/gas 5. Carefully slice the bottom off each squash to help them sit nice and flat. Cut 2cm from the top to make a lid, then scoop out the seeds, arrange in a roasting tray and season the insides with sea salt and black pepper.Place a frying pan on a medium heat with 1 tablespoon of olive oil.