Green shakshukaFresh herbs, spring greens & fetaFresh herbs, spring greens & fetaServes 2Cooks In25 minutesDifficultyNot too trickyNutrition per servingCalories 309 15 Fat 23g 33 Saturates 7.1g 36 Sugars 2.6g 3 Salt 1g 17 Protein 23.9g 48 Carbs 4.6g 2 Fibre 4.3g -Of an adult& 39;s reference intakeIngredients4 spring onions1 clove of garlic1 teaspoon cumin seeds2 teaspoons coriander seeds1 teaspoon dried oreganoolive oil100 g cavolo nero½ a lemon100 g baby spinach50 g frozen peas4 large free-range eggs½ a bunch of mint½ a bunch of dill40 g feta cheeseRecipe FromJamie MagazineBy Clare KnivettMethodTrim and roughly chop the spring onions, then peel and finely chop the garlic.
Category Traditional recipes
Cover the porcini with 500ml of boiling water. Peel and finely slice the onions and garlic. Drizzle 2 tablespoons of oil into a large casserole pan over a medium-low heat, add the cinnamon and fry for 1 minute, then add the onion and garlic. Pick in the oregano leaves, pour in the vinegar, then simmer with the lid on for 20 minutes, or until soft and lightly golden, stirring regularly.
Preheat the oven to 200ºC/400ºF/gas 6. Scrub or peel all the veg: quarter the parsnip, squash and onion and halve the beetroot (try to choose medium-sized carrots and potatoes, but use your common sense and slice any larger ones in half ). One at a time, place the veg on a board between the handles of two wooden spoons, so that when you slice down into them the spoons stop the blade from going all the way through.
Preheat the oven to 180ºC/350ºF/gas 4. Trim, halve and wash the leek and peel the garlic, then finely slice with the broccoli stalks, reserving the florets for later. Place the sliced veg in a large casserole pan over a medium heat with the butter, then strip in the thyme leaves and cook for 15 minutes, or until softened, stirring regularly.
Line a sieve with 3 pieces of kitchen paper, tip in the yoghurt, pull up the paper and very gently apply pressure so that the liquid starts to drip through into a bowl, then leave to drain. Halve the tomatoes, season with sea salt and black pepper, drizzle with 2 tablespoons of extra virgin olive oil and the vinegar, then toss and leave to macerate (this really brings out the flavour).
Get all the prep done before you start cooking: trim the mushrooms, tearing up any larger ones and leaving any smaller ones whole, peel and finely slice the red onion and garlic, and finely slice the pickled onions and cornichons. Pick and roughly chop the parsley leaves, finely chopping the stalks.Place a large non-stick frying pan over a high heat, throw in the mushrooms and red onions, shake into one layer, then dry-fry for 5 minutes (this will bring out the nutty flavour), stirring regularly.
Midnight pan-cooked breakfastCrispy bacon, runny eggs & crusty breadCrispy bacon, runny eggs & crusty breadServes 4Cooks In30 minutesDifficultyNot too trickyIngredientsmushroomshigher-welfare smoked or unsmoked baconripe tomatoeshigher-welfare sausageslarge free-range eggsolive oilcrusty bread , preferably sourdoughrecipe adapted fromPenguin Anniversary Edition: The Return Of The Naked ChefBy Jamie OliverMethodFirst of all, get the biggest non-stick pan available, and preheat it on a high heat while you gather your ingredients.
Preheat a griddle pan to high. Peel the onions, scrub the sweet potatoes and deseed the peppers. Cut off a small chunk of each and put aside with one tomato (this is for the salsa later). Roughly chop the rest of the veg into 4cm chunks and halve the remaining tomatoes, then chargrill, working in batches.
Seared tuna steakWith fresh coriander & basilWith fresh coriander & basilServes 4Cooks In15 minutesDifficultyNot too trickyNutrition per servingCalories 243 12 Fat 1.8g 3 Saturates 0.5g 3 Sugars 0.2g 0 Salt 0.9g 15 Protein 57.1g 114 Carbs 0.4g 0 Fibre 0.6g -Of an adult& 39;s reference intakeIngredients1 small dried red chilli1 tablespoon coriander seeds½ a clove of garlic1 good handful of fresh basil1 good handful of fresh corianderolive oil1 lemon4 x 225 g tuna steaks , ideally 2cm thick, from sustainable sourcesrecipe adapted fromPenguin Anniversary Edition: The Naked ChefBy Jamie OliverMethodSmash up the chilli and the coriander seeds in a pestle and mortar.
Makes 2 x 30cm tart mouldsCooks In15 minutes plus restingDifficultyNot too trickyNutrition per servingCalories 197 10 Fat 10.0g 14 Saturates 5.9g 30 Sugars 8.9g 10 Salt 0.1g 2 Protein 2.6g 5 Carbs 25.6g 10 Fibre 0.9g -Of an adult& 39;s reference intakeIngredients250 g unsalted butter , (cold)200 g icing sugar500 g plain flour4 large free-range egg yolks4 tablespoons cold milk , or waterrecipe adapted fromPenguin Anniversary Edition: The Naked ChefBy Jamie OliverMethodYou can make this pastry by hand or in a food processor.
Italian baked eggsWith oozy mozzarella cheeseWith oozy mozzarella cheeseServes 2Cooks In15 minutesDifficultyNot too trickyNutrition per servingCalories 281 14 Fat 22.3g 32 Saturates 8.1g 41 Sugars 0.9g 1 Salt 1g 17 Protein 20.2g 40 Carbs 1g 0 Fibre 0.3g -Of an adult& 39;s reference intakeIngredientsolive oil4 large free-range eggs6 cherry tomatoes , (60g)¼ x 125 g ball of mozzarella1-2 sprigs of fresh marjoram , or basilMethodPreheat the oven to full whack.
Roasted stone fruit crumbleHoney, oats & almondsHoney, oats & almondsServes 8Cooks In1 hour 15 minutesDifficultyNot too trickyNutrition per servingCalories 319 16 Fat 12.6g 18 Saturates 5.3g 27 Sugars 30.6g 34 Salt 0g 0 Protein 5.5g 11 Carbs 49.1g 19 Fibre 1.8g -Of an adult& 39;s reference intakeIngredients1 kg mixed stone fruit , (peaches, yellow plums, nectarines, yellow cherries)8 strawberries2 tablespoons runny honey1 orange75 g unsalted butter , (cold)100 g plain flour100 g rolled oats50 g flaked almonds75 g sugar , (I used a mixture of golden caster, soft brown and demerara)MethodPreheat the oven to 200°C/400°F/gas 6.
Stephen Mangan& 39;s Sri Lankan fish curryTempered rice & coconut sambalTempered rice & coconut sambalServes 2Cooks In40 minutesDifficultyNot too trickyNutrition per servingCalories 705 35 Fat 26.3g 38 Saturates 19.2g 96 Sugars 11.3g 13 Salt 2.4g 40 Protein 48.4g 97 Carbs 72.4g 28 Fibre 8.4g -Of an adult& 39;s reference intakeIngredients35 g goraka , or 2 tablespoons tamarind paste1 clove of garlic2 cm piece of ginger½ a pandan leaf1 large pinch of ground cinnamon½ a teaspoon ground black pepper20 fresh curry leaves300 g yellowfin tuna , from sustainable sources2 banana leavesdried red chilli flakes , optionalSAMBAL2 ripe tomatoes1 fresh green chilli½ a fresh coconut2 limesRICE½ an onion1 clove of garlic1 small knob of unsalted butter2 pandan leaves10 curry leaves1 small pinch of ground turmeric1 builder’s mug basmati rice , (150g)Recipe FromJamie and Jimmy& 39;s Friday Night FeastBy Jamie OliverMethodBoil the goraka in a pan of boiling water for about 20 minutes, or until softened.
Serves 6 to 8Cooks In1 hour 10 minutesDifficultyNot too trickyNutrition per servingCalories 115 6 Fat 8.6g 12 Saturates 1.2g 6 Sugars 7.6g 8 Salt 0.4g 7 Protein 2.4g 5 Carbs 7.8g 3 Fibre 1.8g -Of an adult& 39;s reference intakeIngredients1 large clove of garlicolive oil1 small dried red chilli2 teaspoons dried oregano3 x 400 g tins of quality Italian plum tomatoes1 tablespoon red wine vinegar1 handful of fresh basil , or marjoramextra virgin olive oilrecipe adapted fromPenguin Anniversary Edition: The Naked ChefBy Jamie OliverMethodPeel and finely chop the garlic, then gently fry in a thick-bottomed pan with 2 tablespoons of olive oil.
Sir Patrick Stewart& 39;s mole enchiladasWith chicken, green rice & corn salsaWith chicken, green rice & corn salsaServes 12 with loads of leftover moleCooks In2 hours 30 minutesDifficultyNot too trickyNutrition per servingCalories 584 29 Fat 28.7g 41 Saturates 7.7g 39 Sugars 9g 10 Salt 0.9g 15 Protein 28g 56 Carbs 53.
Chicken & tofu noodle soupWith fragrant herbs & seaweedWith fragrant herbs & seaweedServes 2Cooks In1 hour 15 minutes plus chilling overnightDifficultyNot too trickyNutrition per servingCalories 629 31 Fat 29.4g 42 Saturates 6g 30 Sugars 7.1g 8 Salt 1.1g 18 Protein 39.7g 79 Carbs 50.4g 19 Fibre 3.
Epic vegan lasagneFresh pasta, porcini mushrooms & ChiantiFresh pasta, porcini mushrooms & ChiantiServes 8Cooks In2 hours 30 minutesDifficultyNot too trickyNutrition per servingCalories 516 26 Fat 14.6g 21 Saturates 3.5g 18 Sugars 9.5g 11 Salt 0.7g 12 Protein 18.1g 36 Carbs 76.8g 30 Fibre 8.6g -Of an adult& 39;s reference intakeIngredients20 g dried porcini mushrooms2 large red onions6 cloves of garlic2 carrots2 sticks of celery2 sprigs of fresh rosemaryolive oil1 teaspoon dried chilli flakes2 fresh bay leaves100 ml vegan Chianti wine1 x 400 g tin of green lentils2 x 400 g tins of quality plum tomatoes750 g mixed wild mushrooms½ a bunch of fresh thyme , (15g)2 slices of sourdough , (100g)70 g vegan Cheddar cheese½ a bunch of fresh sage , (15g)extra virgin olive oilPASTA400 g durum wheat flour , or fine semolina flour, plus extra for dustingWHITE SAUCEolive oil4 heaped tablespoons plain flour800 ml almond milkRecipe FromJamie and Jimmy& 39;s Friday Night FeastBy Jamie OliverMethodPlace the porcini in a small bowl and cover with boiling water.
Mexican-style steakSalsa, peanut sauce & crinkle-cut potatoesSalsa, peanut sauce & crinkle-cut potatoesServes 2 with leftover saucesCooks In30 minutes plus resting timeDifficultyNot too trickyNutrition per servingCalories 668 33 Fat 41.2g 59 Saturates 11.9g 60 Sugars 4.2g 5 Salt 1.3g 22 Protein 41.
Rye bread sconesWith runny honey & jumbo oatsWith runny honey & jumbo oatsMakes 24 sconesCooks In40 minutesDifficultyNot too trickyNutrition per servingCalories 98 5 Fat 1.8g 3 Saturates 0.8g 4 Sugars 2g 2 Salt 0.3g 5 Protein 3.4g 7 Carbs 18.1g 7 Fibre 1.9g -Of an adult& 39;s reference intakeIngredientsolive oil500 g natural yoghurt250 g stoneground rye flour250 g self-raising flour , plus extra for dusting1 heaped teaspoon bicarbonate soda1 teaspoon runny honey2 large free-range eggs3 tablespoons organic jumbo oatsrecipe adapted fromJamie and Jimmy& 39;s Friday Night FeastBy Jamie OliverMethodPreheat the oven to 190°C/375°F/gas 5.
Preheat the oven to 190°C/375°F/gas 5. Trim the leeks, then wash and finely slice. Drizzle 2 tablespoons of olive oil into a large frying pan on a medium-high heat and pick in most of the sage leaves. Add the leeks, season with sea salt and black pepper, and fry for a few minutes, or until slightly softened.
Preheat the oven to 120°C/250°F/gas ¾. Snap the chocolate and melt in a heatproof bowl with 225g of the butter and a pinch of sea salt over a pan of gently simmering water until smooth and glossy, stirring occasionally. Whisk the eggs and sugar in a freestanding mixer on a high speed until light, fluffy and tripled in size.