Ingredients 4 fresh red chillies 4 anchovies 2 tablespoons small capers 1 tablespoon red wine vinegar 4 tablespoons extra virgin olive oil 2 tablespoons quality tinned tuna, in oil 2 heaped teaspoons Hellmann’s Real Mayonnaise cayenne pepper 1 lemon sea salt freshly ground black pepper 800 gr. free-range cooked turkey breast 60 gr. rocket Method Prick the chillies with a knife, then hold them over a direct flame on the hob, or place under the grill for around 5', or until blackened and blistered all over, turning occasionally. Transfer to a bowl, cover with clingfilm and leave to cool for around 10'. Halve the anchovies lengthways, then add to a bowl along with the capers, red wine vinegar and extra virgin olive oil. Scrape off and discard the blackened skin from the cooled chillies. Halve, deseed and finely slice them lengthways, then add to the bowl and mix well. Mash the tuna in a pestle and mortar to a smooth, creamy paste. Stir in the mayo, a pinch of cayenne, a squeeze of lemon juice and roughly 1 tablespoon of the dressing from the anchovies and chillies. Taste and season with salt and pepper, if you think it needs it. Arrange the turkey slices on a large platter, then drizzle over the tuna-spiked mayo. Lay over the anchovy fillets in neat vertical lines, then place the chillies horizontally on top so you’ve created a pattern, a bit like a checkerboard! Sprinkle over the capers and the rocket and drizzle over the remaining dressing. Finish with a sprinkling of cayenne and a good grating of lemon zest, then tuck in. Source: https://www.jamieoliver.com/
Ingredients 200 gr. bulgur wheat sea salt freshly ground black pepper 50 gr. pistachios 1 bunch of fresh mint 2 bunches of fresh flat-leaf parsley 6 radishes 4 spring onions 4 ripe tomatoes 2 lemons , juice of extra virgin olive oil 1 pomegranate ½ teaspoon sumac Method Rinse the bulgur wheat under cold running water, then cook in a large pan of boiling salted water according to the packet instructions. Drain and leave to cool completely. Meanwhile, toast the pistachios in a dry frying pan over a medium heat, then roughly chop and add to a large bowl. Pick, finely chop and add the mint and parsley leaves, discarding the stalks. Trim the radishes and spring onions, then roughly chop along with the tomatoes. Add all the chopped veg to the bowl with the lemon juice, 4 tablespoons of olive oil and a good pinch of salt and pepper. Toss well. Fluff up the bulgur wheat with a fork, then add to the bowl and mix well. Halve the pomegranate and bash it cut-side down with a wooden spoon so the seeds come tumbling out into the bowl. Season to taste, sprinkle over the sumac and tuck in. Source: https://www.jamieoliver.com/
Ingredients 300 ml almond milk 1 teaspoon vanilla extract 75 gr. blanched almonds 100 gr. buckwheat flour 100 gr. rice flour 2 level teaspoons baking powder 1 ripe banana olive oil 350 gr. seasonal berries , such as strawberries, blackberries, raspberries, blueberries 1 sprig of fresh rosemary maple syrup 4 tablespoons Greek yoghurt, optional Method Pour the milk into a blender with the vanilla extract, almonds, flours and baking powder. Peel and add the banana, then blitz until smooth. Place a large non-stick frying pan on a medium heat. Once hot, for each portion of two pancakes add 1 teaspoon of oil to the pan with 3 tablespoons of batter per pancake. Push some sliced strawberries or whole berries into the batter, then cook for 4', or until nicely golden on the bottom (the first pancakes are always slightly awkward as you’re adjusting your temperature control). Flip over, apply a little pressure with a fish slice and cook for 2', or until golden on the other side, then transfer to a plate, fruit side up. Wipe out the pan with a ball of kitchen paper and repeat the process. Stick the sprig of rosemary into the maple syrup bottle and use it to lightly brush syrup over the hot pancakes. Top each portion with a dollop of yoghurt, if you like, and serve with extra berries on the side. Source: https://www.jamieoliver.com/
Ingredients 1 teaspoon cumin seeds 250 gr. wholemeal self-raising flour, plus extra for dusting ¾ teaspoon baking powder 350 gr. plain yoghurt olive oil 2 ripe avocados 75 gr. feta cheese 1 teaspoon rose harissa Method Lightly toast the cumin in a dry pan, then tip into a bowl. Add the flour, baking powder and seasoning with 250 grams of the yoghurt and mix together until you have a rough dough. Turn out onto a lightly floured surface and knead until the dough just comes together. Place in a lightly greased bowl, cover with a damp tea towel and put to one side. Peel, destone and chop the avocado into chunks, then place in a bowl. Crumble in the feta. Add a drizzle of oil and season to taste. In another bowl, stir the harissa into the rest of the yoghurt. Divide the dough into eight balls. Roll each one on a lightly floured surface into an oval shape, roughly 3 mm thick. Place a griddle pan over a high heat. Once hot. griddle each flatbread for 2 - 3', until puffed up and charred, turning halfway. Off the heat, brush the flatbread with a little oil, then serve with the avocado salad and harissa yoghurt. Source: https://www.jamieoliver.com/
Ingredients 2 large potatoes ½ a red onion 1 clove of garlic 1½ teaspoons cumin seeds 3 tablespoons vegetable oil 2 medium beetroots 2 tablespoons creamed horseradish Method Coarsely grate the potatoes, then squeeze out the excess liquid. Peel and finely slice the onion, peel and crush the garlic, then lightly toast the cumin in a dry pan. Peel and coarsely grate the beetroot. Combine the potatoes, onion and garlic in a large bowl, add the cumin and season. Use your hands to shape into 4 patties. Heat the oil in a pan and fry the rostis over a medium-low heat for about 10' on each side, turning carefully and adding more oil, if needed. Combine the grated beetroot and horseradish in a bowl and serve on top of the rostis. Source: https://www.jamieoliver.com/
Ingredients 100 gr. fine rice noodles 240 gr. skinless free-range chicken breasts groundnut oil 4 spring onions 150 gr. Chinese cabbage 200 gr. sugar snap peas ½–1 fresh red chilli 2 limes 1 tablespoon low-salt soy sauce 1 tablespoon peanut butter 2 tablespoons natural yoghurt 2 cm piece of ginger 2 teaspoons sesame seeds Method Put a griddle pan on a high heat. In a bowl, cover the noodles with boiling kettle water to rehydrate them. Use a sharp knife to slice into the chicken breasts, then open each one out flat like a book. Rub with 1 teaspoon of groundnut oil and a small pinch of sea salt and black pepper, then griddle for 8', or until golden and cooked through, turning halfway. Trim the spring onions and rattle them through the finest slicer on your food processor, followed by the Chinese cabbage, sugar snap peas and chilli. Dress with the juice of 1 lime and the soy sauce. In a small bowl, mix the peanut butter with the yoghurt and the juice of the remaining lime, peel and finely grate in the ginger, mix again, taste, and season to perfection. Remove the chicken to a board and slice, lightly toasting the sesame seeds in the residual heat of the griddle pan and sprinkling them over the chicken before serving. Drain the noodles, divide between your plates with the chicken, slaw and peanut sauce, mix it all up and tuck on in. Source: https://www.jamieoliver.com/
Ingredients 240 gr. salmon fillets , skin on, scaled, pin-boned 300 gr. green beans 2 large free-range eggs 8 black olives 2 heaped tablespoons Greek yoghurt Method Place the salmon skin side down in a colander over a pan of boiling salted water, covered, to steam for 8'. Line up the beans, trim off just the stalk end, then boil in the water under the salmon for 6', or until just cooked but not squeaky. Gently lower in the eggs to cook for exactly 5½', alongside. Squash the olives and remove the stones, then finely chop the flesh. Mix half of the olives through the yoghurt with a splash of red wine vinegar, taste and season to perfection with sea salt and black pepper. Remove the salmon to a board, then drain the eggs and beans in the colander. Toss the beans in the dressing and divide between your plates. Refresh the eggs under cold water until cool enough to handle, then peel and cut into quarters. Flake over the salmon, discarding the skin, arrange the eggs on top and dot over the remaining chopped olives. Finish with 1 teaspoon of extra virgin olive oil and a good pinch of pepper, from a height. Source: https://www.jamieoliver.com/
Ingredients 2 onions 2 cloves of garlic 2 sticks of celery 2 medium leeks 500 gr. Maris Piper potatoes 20 gr. unsalted butter olive oil 4 fresh bay leaves 15 gr. fresh thyme 500 gr. higher-welfare minced rose veal 500 gr. higher-welfare minced pork shoulder 300 ml white wine 1 whole nutmeg , for grating 2 tablespoons plain flour 2 litres semi-skimmed milk 80 gr. Cheddar cheese 80 gr. Lancashire cheese 80 gr. Berkswell cheese 250 gr. dried cannelloni tubes 200 gr. button mushrooms Greens 20 gr. unsalted butter 2 cloves of garlic 500 gr. stinging nettles 500 gr. baby spinach ½ teaspoon dried red chilli flakes Method Preheat the oven to 160 ºC. Peel and finely chop the onions, garlic and celery. Cut off the green part of the leeks, save for making stock or soup, then trim, wash and finely chop the white part. Peel and chop the potatoes into ½cm dice. Place the butter and 1 tablespoon of oil into a large pan over a low heat, add the onion, garlic, celery, leek, potato, bay and thyme, tying the thyme with string to keep it in a bunch. Cover and sweat down for 15', or until softened. Add the minced veal and pork to the pan, breaking it up with a wooden spoon as you go. Turn the heat up to medium-high and cook for 10', or until the mince is browned all over, stirring occasionally. Pour in the wine and let it bubble away, then finely grate in half the nutmeg. Stir in the flour and cook for 1 minute, then pour in the milk. Season with sea salt and black pepper, cover with a scrunched-up piece of wet greaseproof paper and transfer to the oven for 2 hours, or until thickened and beautifully tender. When the time’s up, divide the ragù in half and freeze half for another day. Carefully drain the liquid from the remaining ragù into a bowl through a coarse sieve. Fish out and discard the thyme stalks and bay, then grate in half the cheeses and stir well. Turn the oven up to 180 ºC. Greens Place a large heatproof baking dish on a medium heat and drizzle in 2 tablespoons of oil and add the butter. Peel and finely chop the garlic and add to the dish with the nettles, spinach and chilli flakes. Cook for 10', or until softened. Allow to cool, then finely chop and return to the dish, spreading evenly over the base. Stuff the cannelloni tubes with the mince, using a piping bag or teaspoon, then arrange on top of the nettles and spinach. Pour the sieved liquid over the top and grate over the remaining cheese. Trim and finely slice the mushrooms, then scatter over the cannelloni. Drizzle over 1 tablespoon of oil and bake for 40 - 45', or until golden and bubbling. If you like a bit more colour in the top, pop under the grill for a few minutes, to finish. Leave to stand for 30' before serving – delicious with a seasonal salad. Source: https://www.jamieoliver.com/
Ingredients 400 gr. dried linguine 4 large free-range eggs 2 tablespoons soft ricotta cheese 1 lemon 100 gr. fresh or frozen peas 100 gr. baby spinach Method Cook the linguine according to the packet instructions. Meanwhile, carefully crack the eggs into a small bowl and beat them with a fork. Season with a little black pepper, then stir in the ricotta finely grate in most of the lemon zest. When the pasta has 3' left, add the peas. Reserve a little cooking water, then drain the linguine and peas, and return to the pan. Stir in the egg mixture and spinach with a wooden spoon, they’ll cook gently in the residual heat. Add a little pasta water to loosen, if needed. Source: https://www.jamieoliver.com/
Ingredients 50 gr. dried green lentils olive oil 10 gr. dried porcini 1 red onion 1 clove garlic 1 stick celery 1 sprig fresh rosemary 1 bay leaf 50 ml red wine, optional 400 gr. plum tomatoes 160 gr. wholewheat spaghetti a few sprigs fresh thyme extra virgin olive oil 40 gr. breadcrumbs 20 gr. Italian hard cheese Method Tip the lentils into a small saucepan, cover with water and bring to the boil. Turn the heat down to medium and cook for 12', or until tender. Drain, return to the pan and season lightly with sea salt, black pepper and a drizzle of olive oil. Meanwhile, place the porcini into a small bowl, just cover with boiling water and leave to rehydrate. Peel the onion and garlic, trim the celery and finely chop together. Pick and finely chop the rosemary leaves. Heat a splash of olive oil in a medium pan over a medium-low heat, add the chopped veg, bay and rosemary, then cook gently with a lid on for 10', or until softened, stirring occasionally. Turn the heat up to medium-high, pour in the red wine, if using, then leave to bubble and cook away. Finely chop the porcini and add to the pan, along with the soaking water, leaving any gritty bits behind. Tip in the tomatoes, breaking them up with a spoon as you go, then add half a tin’s worth of water. Bring to the boil, then reduce to a medium-low heat and cook for 10 minutes, adding the lentils as soon as they’re drained and ready. Cook the spaghetti in a pan of boiling salted water for 8 - 10', or until al dente, which means that it should be soft enough to eat, but still have a bit of bite and firmness to it. Pick the thyme leaves into a bowl, add the breadcrumbs and ½ a tablespoon of extra virgin olive oil, then toss to coat. Toast in a dry frying pan over a medium heat until lightly golden, stirring regularly. Remove the bay leaf and mash the sauce gently with a potato masher, then season to taste with salt and pepper. Scoop out and reserve a cupful of the pasta cooking water, then drain the spaghetti and tip back into the pan. Add the sauce and mix together, loosening with splashes of cooking water, if needed. Divide between your bowls, sprinkle with the herby breadcrumbs, grate over the cheese and serve. Source: https://www.jamieoliver.com/