Lemony prawn courgettiRipe cherry toms, fresh chilli & pine nutsRipe cherry toms, fresh chilli & pine nutsServes 2DifficultyNot too trickyNutrition per servingCalories 241 12 Fat 12.2g 17 Saturates 1.4g 7 Sugars 8.1g 9 Salt 0.56g 9 Protein 24.2g 48 Carbs 8.8g 3 Fibre 0.8g -Of an adult& 39;s reference intakeIngredients140 g large raw peeled king prawns , from sustainable sources1 lemon120 g ripe cherry tomatoes , on the vine3 medium courgettes1 clove of garlic½ a fresh red chilliextra virgin olive oil20 g pine nutsRecipe FromJamie MagazineBy Rachel YoungMethodPreheat the oven to 200ºC/400ºF/gas 6.
Category The best recipes
Gunpowder lambPineapple salsa, coconut rice & mint dressingPineapple salsa, coconut rice & mint dressingServes 8Cooks In1 hour 30 minutes plus marinatingDifficultyNot too trickyNutrition per servingCalories 929 46 Fat 59g 84 Saturates 10.8g 54 Sugars 7.8g 9 Salt 2.7g 45 Protein 33.7g 67 Carbs 75.
Amba sauceBlended mango, garlic & spicesBlended mango, garlic & spicesServes 6 to 8Cooks In5 minutes plus coolingDifficultySuper easyNutrition per servingCalories 26 1 Fat 1.3g 2 Saturates 0.2g 1 Sugars 3.5g 4 Salt 0g 0 Protein 0.4g 1 Carbs 3.8g 1 Fibre 0.1g -Of an adult& 39;s reference intakeIngredients1 ripe mango1 large or 2 small limes1 clove of garlicolive oil¼ teaspoon mustard seeds¼ teaspoon fenugreek seeds¼ teaspoon cayenne pepper¼ teaspoon sweet smoked paprika¼ teaspoon ground turmeric1 pinch of cayenne pepper , (optional)recipe adapted fromJamie& 39;s Friday Night Feast CookbookBy Jamie OliverMethodPeel and destone the mango, then put the flesh into a blender.
Preheat the oven to 180°C/350ºF/gas 4. For the sponge, whisk the eggs and sugar with an electric mixer, or by hand, until pale, fluffy and at least doubled in size. Sift in the flour, add the vanilla paste, then slowly fold through. Grease a baking tray (26cm x 36cm) with butter, then line it with greaseproof paper and grease that, too.
The quickest berry tartwith smashed up meringue & vanilla creamwith smashed up meringue & vanilla creamServes 12Cooks In45 minutes plus resting & chillingDifficultyNot too trickyNutrition per servingCalories 399 20 Fat 27.6g 39 Saturates 16.8g 84 Sugars 17.2g 19 Salt 0.1g 2 Protein 4.2g 8 Carbs 35.
Cassoulet de EssexWith herby & crispy breadcrumbsWith herby & crispy breadcrumbsServes 8Cooks In3 hours 20 minutes plus marinatingDifficultyNot too trickyNutrition per servingCalories 755 38 Fat 43.6g 62 Saturates 16.6g 83 Sugars 5.6g 6 Salt 1.6g 27 Protein 61.4g 122 Carbs 27.6g 11 Fibre 7.6g -Of an adult& 39;s reference intakeIngredients20 g coarse sea salt8 sprigs of fresh thyme8 cloves8 juniper berries12 fresh bay leaves5 cloves of garlic1 orange1 whole nutmeg , for grating3 duck legs600 g lamb breast500 g higher-welfare pork belly , skin removed3 higher-welfare Toulouse sausages1 large onion2 sticks of celery1 large leek6 sprigs of fresh rosemary2 x 400 g tins of quality plum tomatoes1 good splash of Merlot , or Malbec1 x 660 g jar of cannellini beans200 g fresh breadcrumbsolive oil½ a lemonRecipe FromJamie& 39;s Comfort FoodBy Jamie OliverMethodPut your salt, thyme, cloves, berries and 4 bay leaves into a food processor.
Soak the capers in a bowl of water. Squeeze all the lemon juice into a large shallow bowl and add 4 tablespoons of oil. Peel the garlic and finely chop with the chilli, anchovies, pistachios, drained capers and mint leaves. Scrape it all into the bowl and mix together well.Reserving the tentacles, run a sharp knife down the length of each squid tube, cutting through one side only so you can open each one out like a book.
Traybaked chickenJuicy brined chicken, sweet potatoes & a shower of Parmesan cheeseJuicy brined chicken, sweet potatoes & a shower of Parmesan cheeseServes 4Cooks In1 hour 25 minutes plus briningDifficultyNot too trickyNutrition per servingCalories 820 41 Fat 37.7g 54 Saturates 18.5g 93 Sugars 15.
Make your Orecchiette. Peel and finely slice the onion and place in a wide shallow pan on a medium heat with the oil. Stir occasionally while you pod the broad beans (they& 39;re very small and tender, but if you can only get larger beans, simply pinch the skins off), then add them to the pan and cook for 6 minutes.
Salina chickenBeautiful, scented soft aubergines & tomatoes with capersBeautiful, scented soft aubergines & tomatoes with capersServes 6Cooks In2 hoursDifficultyNot too trickyNutrition per servingCalories 299 15 Fat 18.2g 26 Saturates 3.7g 19 Sugars 6.8g 8 Salt 1g 17 Protein 26.2g 52 Carbs 8.
Preheat the oven to 200ºC/400ºF/gas 6. Put the almonds into a food processor and pulse to rough crumbs. Peel and add the garlic, add the balsamic and capers, the anchovies and a splash of their oil, then tear in the top leafy half of the parsley and pulse until fairly fine. Open the chicken thighs out on to a board, smooth side down, and pound with your fist or a rolling pin until flattened and tenderized.
Marinated eggsSoy, sake, honey & gingerSoy, sake, honey & gingerMakes 6Cooks In20 minutes plus marinatingDifficultyNot too trickyNutrition per servingCalories 83 4 Fat 6.2g 9 Saturates 1.7g 9 Sugars 0.3g 0 Salt 0.3g 5 Protein 7.2g 14 Carbs 0.4g 0 Fibre 0g -Of an adult& 39;s reference intakeIngredients6 large free-range eggs5 cm piece of ginger1 clove of garlic80 ml low-salt soy sauce50 ml sake1 tablespoon runny honeyrecipe adapted fromJamie& 39;s Friday Night Feast CookbookBy Jamie OliverMethodCook the eggs in a pan of boiling salted water over a medium heat for 5½ minutes exactly, then remove to a bowl of iced water to stop them cooking further.
Cook the pasta in a pan of boiling salted water according to the packet instructions, then drain, reserving a mugful of starchy cooking water.Meanwhile, trim the broccoletti (halving any thick stalks lengthways to make them more delicate to eat). Place a large frying pan on a medium heat with 1 tablespoon of olive oil.
Asparagus linguineCooked until silky with butter, pecorino & a touch of chilliCooked until silky with butter, pecorino & a touch of chilliServes 4Cooks In15 minutesDifficultyNot too trickyNutrition per servingCalories 407 20 Fat 15g 21 Saturates 5.3g 27 Sugars 4.1g 5 Salt 0.3g 5 Protein 13.3g 27 Carbs 58.
Ramen noodlesMade with toasted rye flourMade with toasted rye flourServes 6Cooks In1 hour plus restingDifficultyNot too trickyNutrition per servingCalories 278 14 Fat 1.1g 2 Saturates 0.2g 1 Sugars 1.2g 1 Salt 0.9g 15 Protein 7.6g 15 Carbs 63.4g 24 Fibre 3.3g -Of an adult& 39;s reference intakeIngredients40 g rye flour300 g strong white flour150 g plain flour1 teaspoon kansui powder , (see tip)cornflour , for dustingrecipe adapted fromJamie& 39;s Friday Night Feast CookbookBy Jamie OliverMethodTo really wake up the flavours, toast the rye flour in a large dry pan over a medium heat for 4 minutes, but don’t let it colour.
Panissa riceSmoked pancetta, cured meats, borlotti beans, tomatoes & red wineSmoked pancetta, cured meats, borlotti beans, tomatoes & red wineServes 4Cooks In55 minutesDifficultyNot too trickyNutrition per servingCalories 545 27 Fat 11.3g 16 Saturates 3.9g 20 Sugars 9.4g 10 Salt 1.4g 23 Protein 22.
Greg Davies& 39; Thai green chicken curryBaby Thai aubergines & Thai sweet basilBaby Thai aubergines & Thai sweet basilServes 8Cooks In1 hourDifficultyNot too trickyNutrition per servingCalories 228 11 Fat 15.9g 23 Saturates 8.1g 41 Sugars 3.8g 4 Salt 0.4g 7 Protein 16.6g 33 Carbs 4.9g 2 Fibre 3.
Warwick Davis& 39; steak & Stilton pieBeautiful golden herby pastryBeautiful golden herby pastryServes 10Cooks In4 hours 35 minutesDifficultyNot too trickyNutrition per servingCalories 608 30 Fat 35g 50 Saturates 17.6g 88 Sugars 3.6g 4 Salt 0.5g 8 Protein 25.4g 51 Carbs 45.2g 17 Fibre 3.4g -Of an adult& 39;s reference intakeIngredients1.
Sarah Millican& 39;s Tuscan sausage & tomato pastaFennel, chilli, oregano & basilFennel, chilli, oregano & basilServes 4Cooks In50 minutesDifficultyNot too trickyNutrition per servingCalories 591 30 Fat 22g 31 Saturates 6.9g 35 Sugars 18.2g 20 Salt 0.6g 10 Protein 26.3g 53 Carbs 76.6g 29 Fibre 5.
Honey berry filo smashCrispy pastry, toasted pistachios, creamy yoghurtCrispy pastry, toasted pistachios, creamy yoghurtServes 4Cooks In14 minutesDifficultyNot too trickyNutrition per servingCalories 359 18 Fat 18g 26 Saturates 11.2g 56 Sugars 18.4g 20 Salt 0.4g 7 Protein 6.6g 13 Carbs 45g 17 Fibre 2g -Of an adult& 39;s reference intakeIngredients3 sheets of filo pastry6 heaped teaspoons runny honey40 g shelled pistachios200 g raspberries400 g Greek-style coconut yoghurtRecipe From5 Ingredients – Quick & Easy FoodBy Jamie OliverMethodPreheat the oven to 180ºC/350ºF/gas 4.
LamingtonsChocolate, raspberry & coconutChocolate, raspberry & coconutMakes 54Cooks In1 hour 45 minutes plus coolingDifficultyNot too trickyNutrition per servingCalories 195 10 Fat 13.6g 19 Saturates 9.1g 46 Sugars 13.0g 14 Salt 0.09g 2 Protein 2.0g 4 Carbs 16.9g 7 Fibre 0.7g -Of an adult& 39;s reference intakeIngredients500 g unsalted butter , (at room temperature), plus extra for greasing250 g self-raising flour , plus extra for dusting250 g golden caster sugar5 large free-range eggs100 ml milk½ teaspoon vanilla extract½ teaspoon baking powder250 g quality dark chocolate , (70 )100 g icing sugar300 g desiccated coconut1 x 340 g jar of quality raspberry jamMethodPreheat the oven to 190°C/375°F/gas 5.