Ingredients 1 free-range egg 100 gr. potatoes ½ a bulb of fennel ½ a lemon 5 ripe cherry tomatoes 1 handful of black olives (stone in) 120 gr. firm white fish fillet, skinned and pinboned olive oil 1 splash of white wine Method Make a bag for your fish by tearing off a 35 x 45 cm strip of tin foil and folding it in half across the middle. Fold three of the sides up like an envelope, sealing the edges by brushing them with a little beaten egg before folding, leave one side open. Roughly chop or slice the potatoes, then cook in a pan of boiling salted water for 6'. Drain and leave to cool slightly. Trim and chop the fennel into wedges, reserving the fronds, then finely slice the lemon. Halve the cherry tomatoes, then squash the olives and remove the stones. Place the fennel, lemon, tomatoes and olives into a large bowl with the cooled potatoes and fish. Drizzle lightly with oil, and season with sea salt and black pepper, then toss gently to coat. Carefully transfer everything to the foil bag, sprinkle in the fennel fronds, then loosely fold up the open side and pop the bag in the fridge until needed. When you’re ready to cook, preheat the oven to 200 ºC. Unravel the loose side of the bag, pour in the wine, then reseal and place on a baking tray. Cook for 18 - 20', or until the fish and potatoes are cooked through. To serve, place the bag on a serving plate and gently pierce to release the steam, the tomatoes and wine will have made a delicious sauce. Source: https://www.jamieoliver.com/
Ingredients 1 higher-welfare chicken breast ½ fresh red chilli 2 sprigs fresh marjoram or oregano 1 pinch sea salt 1 pinch freshly ground black pepper 1 medium butternut squash a little single cream grated nutmeg salt pepper olive oil Method Preheat the oven to 200 °C. Put 1 chicken breast, with its skin left on, in a bowl. Deseed and slice up half a fresh red chilli and add to the bowl with the leaves from a couple of sprigs of fresh marjoram or oregano and a pinch of sea salt and freshly ground black pepper. Toss together. Very carefully cut a medium butternut squash into quarters. Remove the seeds and slice one quarter of the squash as finely as you can. Place the chicken breast and flavourings from the bowl into the tray and snugly fit your squash slices around the chicken. Carefully pour a little single cream around the squash, not on the chicken. Season with grated nutmeg and salt and pepper then drizzle with some olive oil and cook in the middle of the oven for 25 - 35'. Source: https://www.jamieoliver.com/
Ingredients 400 gr. white fish fillets 2 limes 1 teaspoon dried chipotle flakes , plus extra to serve 1 teaspoon ground coriander 150 gr. cornflour 150 ml milk 1 litre vegetable oil , for frying 2 clementines Dip 15 gr. fresh coriander 75 gr. plain yoghurt 1 small clove of garlic ½ a clementine Method Cut the fish into 2.5 cm chunks, season with sea salt and black pepper, squeeze over the juice of 1 lime and set aside for 10'. Pick and finely chop most of the fresh coriander leaves for the dip, reserving some for a garnish, and stir through the yoghurt in a small bowl. Peel and crush the garlic, and add to the yoghurt along with the zest of the clementine half. Season to taste and set aside. Crush the chipotle flakes using a pestle and mortar. Transfer to a large, shallow dish with the ground coriander, cornflour and a pinch of salt, then mix well. Pour the milk into a separate bowl. Pour the oil into a large, thick-bottomed saucepan to a depth of around 6cm, it should be no more than two-thirds full. Heat it to 170 ºC, if you don’t have a thermometer, dip the end of a wooden spoon in the oil, if it starts bubbling rapidly around the spoon, it’s ready. Slice the clementines as thinly as you can, about 1 mm. This can be fiddly, so don’t worry about getting perfect rounds. Pat the fish and clementine slices with kitchen paper to soak up any excess juice. Coat them in the cornflour, then dip briefly in the milk before coating again in flour, shaking off the excess. Deep fry the fish and clementine in batches for 2 - 3', or until golden. Drain on kitchen paper and scatter with salt, chipotle and the reserved coriander. Serve immediately with the dip and the remaining lime cut into wedges. Source: https://www.jamieoliver.com/
Ingredients 1 bunch of spring onions 15 gr. anchovies in oil 6 cloves of garlic 700 gr. asparagus 500 gr. frozen peas 300 gr. frozen broad beans 60 gr. fresh mint 300 ml single cream 1 lemon 300 ml organic vegetable stock 500 gr. cottage cheese 500 gr. fresh lasagne sheets Parmesan cheese olive oil a few sprigs of fresh thyme Method Preheat the grill to full whack. Trim and finely slice the spring onions. Pour the oil from the anchovy tin into a large frying pan over a high heat, then add the spring onions and anchovie. Using a garlic crusher, crush the garlic straight into the pan and toss everything together well. Line up the asparagus, trim off the woody ends, then finely slice and add the stems to the pan, reserving the tips for later. Season with sea salt and black pepper, add 1 splash of boiling water and cook for a few minutes, or until softened, stirring occasionally. Add the peas and broad beans to the pan, then pick, roughly chop and add the mint along with the cream. Finely grate in half the lemon zest. Roughly mash and squash everything in the pan using a fork or a potato masher, then season to perfection with salt and pepper. Pour in the stock and bring to the boil, then stir in 1 tub of cottage cheese, the consistency should be creamy and loose. Assembly Place a deep 30 x 35 cm roasting tray on a medium heat. Spoon in a quarter of the veggie mixture to cover the bottom of the tray, then top with a layer of lasagne sheets, and a good grating of Parmesan. Repeat the layers with the rest of the veg and pasta, finishing with a layer of lasagne sheets. Mix the remaining tub of cottage cheese with 1 splash of water to loosen, then spread evenly over the top of the lasagne. Toss the reserved asparagus tips in a drizzle of oil, then tip onto the lasagne, pushing everything down with the back of a spoon to compact. Strip over the thyme leaves and finish with a drizzle of oil and a generous grating of Parmesan. Turn the heat under the tray up to high and cook until the lasagne starts to bubble, then place under the grill on the middle shelf for 8' or until golden and gorgeous. Source: https://www.jamieoliver.com/
Ingredients olive oil 500 gr. free-range minced turkey 2 carrots 1 bulb of fennel 1 medium leek 400 gr. tin of chopped tomatoes 400 gr. tin of red kidney beans 400 gr. tin of chickpeas 1 fresh bay leaf sea salt freshly ground black pepper a few sprigs of fresh flat-leaf parsley Method Place a large pan on a medium heat, add a little oil and the turkey, then cook for 4 - 5', or until browned, stirring regularly to break up the mince. Meanwhile, prepare your vegetables. Trim, peel and halve the carrots, halve the fennel, discarding the core, and trim, wash and halve the leek. Add the veg to the pan with the chopped tomatoes, drained beans and chickpeas, 500ml water and the bay leaf. Bring to the boil over a high heat, then reduce to a simmer with the lid on for 45', or until the veg is tender. Using tongs, remove the veg to a blender or bowl. Blitz until smooth, then stir back into the pan. Remove the amount needed for your baby, then either blend to a purée, pulse, mash and finely chop depending on the stage your little one is at. If it’s a bit too thick, add a little water to loosen, then serve. For adults and toddlers, pick out and discard the bay leaf, season lightly with sea salt and black pepper, then pick, finely chop and scatter over the parsley to finish. Delicious served with baked potatoes or rice. Source: https://www.jamieoliver.com/
Ingredients Flatbreads 350 gr. self-raising flour , plus extra for dusting 1 teaspoon baking powder 350 gr. natural yoghurt Garlic and herb butter (optional) 2 cloves of garlic a bunch of fresh soft herbs, such as flat-leaf parsley, tarragon, basil, dill 40 gr. unsalted butter Method Add all the flatbread ingredients to a mixing bowl and mix together with a spoon, then use clean hands to pat and bring everything together. Dust a clean work surface with flour, then tip out the dough. Knead for a minute or so to bring it all together. Put the dough into a floured-dusted bowl and cover with a plate, then leave aside. Garlic butter Peel the garlic cloves and crush them with a garlic crusher. Pick the herb leaves onto a chopping board and finely chop them, discarding the stalks. Melt the butter in a small pan over a medium heat, then stir through the garlic and chopped herbs, then set aside. Dust a clean work surface and rolling pin with flour, then divide the dough in half, then divide each half into 6 equal-sized pieces, roughly the size of a golf ball. With your hands, pat and flatten the dough, then use a rolling pin to roll each piece into 12cm rounds, roughly 2mm to 3mm thick. Use a knife to cut 6 lines into the centre of each round, leaving about 3cm at each end. Place the griddle pan on a high heat, then once hot, cook each one for 1 - 2' on each side, or until bar-marked and puffed up, turning with tongs. Brush the flatbreads all over with herby garlic butter as they come off the griddle, then pile onto a serving board so everyone can dig in and help themselves. Source: https://www.jamieoliver.com/
Ingredients 2 sprigs of fresh rosemary 100 gr. higher-welfare smoked streaky bacon olive oil 1000 gr. quality minced beef 1000 gr. higher-welfare minced pork 4 carrots 2 onions 4 sticks of celery 2 heaped tablespoons tomato purée 1600 gr. plum tomatoes 350 gr. dried lasagne sheets White sauce 150 gr. mature Cheddar cheese 2 medium leeks 2 fresh bay leaves 4 tablespoons plain flour 1 litre semi-skimmed milk 1 whole nutmeg , for grating Method Strip and finely chop the rosemary leaves and finely chop the bacon. Heat 1 tablespoon of oil in a large casserole pan on a high heat. Once hot, add the rosemary and bacon and fry for 2', or until the bacon starts to crisp up, stirring regularly. Add all the minced meat, using a wooden spoon to break it up as you go. Reduce the heat to medium and cook for at least 10', or until all the liquid has evaporated, stirring occasionally. Place the coarse grater attachment in your food processor and grate the Cheddar, then tip into a bowl. Replace the grater with the regular blade. Trim and halve the carrots, then add to the processor and blitz to roughly the same size as the mince. Peel and halve the onions, add them to the carrot and blitz again. Tip into the pan with the mince while you get on with blitzing and adding the celery. Cook for 15 - 20', or until the vegetables start to soften, stirring regularly. Next, add the tomato purée and plum tomatoes, breaking them up with a spoon. Fill each of the tins with water and tip into the pan. Give everything a good stir and reduce the heat to low. Leave to simmer around 2 hours, or until thickened and reduced, stirring occasionally. White sauce Trim, wash and finely slice the leeks, then add to a pan along with 2 tablespoons of oil and the bay leaves. Stir well and season with a tiny pinch of sea salt and black pepper. Reduce the heat to low and cook for 30 minutes, or until sweet and softened, adding splashes of water, if needed. Add the flour and stir well to coat, then gradually add the milk, stirring continuously. Turn the heat up to medium, bring to the boil, then reduce to low and cook for 5 - 10', or until thickened, stirring regularly. Carefully transfer the sauce to the food processor and blitz until smooth and silky. Add half the grated cheese and finely grate over half the nutmeg and mix well. Season to taste. Once the ragù is ready, preheat the oven to 190 ºC. Season the ragù to taste, then transfer half into freezer bags, portioning up as appropriate for your family. Allow to cool to room temperature,then pop in the freezer for another day. A good idea is to freeze them flat so that you can reheat them quickly. To build your lasagne, spoon a quarter of the ragù into a large deep ovenproof dish, roughly 25x30 cm, and spread it out evenly. Spoon over a quarter of the white sauce, then snap over some lasagne sheets, making sure they completely cover the sauce in one layer. Repeat this 3 times, finishing with a layer of white sauce. Sprinkle over the remaining cheese and bake the lasagne in the oven for 45' or until golden and bubbling. Remove the lasagne from the oven and leave to sit for 5 - 10' before serving. Source: https://www.jamieoliver.com/
Ingredients 1 onion 1 leek 4 cloves of garlic 2 rashers of higher-welfare smoked pancetta 2 sprigs of fresh rosemary olive oil 2 fresh bay leaves 600 gr. butternut squash or sweet potatoes 100 gr. chestnut mushrooms 800 gr. tins of plum tomatoes 250 ml Chianti , or other good red wine 4 free-range chicken thighs, bone in 8 black olives (stone in) 200 gr. seeded wholemeal bread Method Preheat the oven to 190 °C. Peel the onion and cut into eighths, trim, wash and slice the leek, peel and slice the garlic. Place a large ovenproof casserole pan on a medium heat. Finely slice the pancetta, pick and finely chop the rosemary leaves, then place both in the pan with 1 tablespoon of oil and the bay leaves. Stir regularly for 2', then add the garlic, followed by the onion and leek. Cook for 10', stirring regularly. Meanwhile, chop the squash or sweet potato, wash first, into bite-sized chunks, leaving the skin on and discarding any squash seeds. Add the trimmings straight to the pan, along with the whole mushrooms and chopped squash or sweet potato. Remove and discard the chicken skin and add the chicken to the pan. Pour in the wine and let it reduce slightly, then add the tomatoes and break them up with a wooden spoon. Half-fill each tin with water, swirl about, pour into the pan and mix it all together. Destone the olives, then poke them into the stew. Bring to a gentle simmer, then transfer to the oven to cook for 60', or until thick, the chicken falls off the bone. Season to perfection, then serve with bread to mop up that tasty sauce. Source: https://www.jamieoliver.com/
Ingredients 500 gr. all butter puff pastry 1 vegetable stock cube 300 gr. waxy potatoes 4 apples, such as Royal Gala, Golden Russet, Cox 2 shallots 200 - 250 gr. Lancashire or sharp Cheddar cheese 2 sprigs of fresh thyme 1 large free-range egg Method Preheat the oven to 190 ºC. Cut the pastry into 2 pieces, then roll each into a rectangle slightly larger than A4. Fill a saucepan with boiling water and add the stock cube. Cut the potatoes into 5mm discs and boil for 3 - 4', then drain and allow to steam dry. Line a baking tray with greaseproof paper and lay one pastry rectangle on top. Arrange half the potatoes in an even layer over the pastry, leaving a 2cm gap around the edges, and season. Finely slice the apples into discs, then layer half over the potatoes. Peel, finely slice and scatter over half the shallot, grate over half the cheese and pick over half the thyme leaves. Repeat with another layer of potatoes, seasoning, apples, shallot, cheese and thyme. Beat the egg and brush the edges of the pastry with a little egg, then lay the second pastry rectangle on top, carefully stretching and moulding it over the filling. Press the edges together with your fingers or a fork. Score the top of the pie, brush the pastry with egg then bake for about 30 - 40', or until golden and puffed up. Cut the pie into wedges and serve with chutney and salad leaves. Source: https://www.jamieoliver.com/
Ingredients 400 gr. Maris Piper potoatoes 250 gr. cauliflower 125 gr. frozen peas 1 onion 2 cloves of garlic 5 cm piece of ginger 1 fresh green chilli 1 teaspoon cumin seeds ½ teaspoon fennel seeds 1 teaspoon garam masala 1 teaspoon ground coriander ½ a lemon 15 gr. fresh coriander Dough 550 gr. plain flour , plus extra for dusting ½ teaspoon baking powder 2 teaspoons ajwain seeds , optional groundnut oil or vegetable oil Method Dough Combine the flour, baking powder, a good pinch of sea salt and the ajwain seeds, if using, in a large bowl. Use your fingers to rub in 120ml of oil until the mixture resembles breadcrumbs. Stir in 150ml of cold water, then bring it together with your hands into a rough dough, adding a splash more water, if needed. Place in a flour-dusted bowl, cover with a damp tea towel and leave to rest for 30'. Filling Peel and chop the potatoes into rough 2.5cm chunks, then break the cauliflower into florets so they’re roughly the same size. Add the potatoes to a large pan of boiling salted water and cook for 10 to 12', or until tender, adding the cauliflower after 3'. Add the peas for the final minute, then drain. Peel and finely chop the onion and garlic, then peel and finely grate the ginger. Deseed and finely chop the chilli. Drizzle a lug of oil into a large non-stick frying pan over a medium heat, add the cumin and onion and cook for 8', or until softened but not coloured. Stir in the garlic, ginger and chilli, then fry for a further few minutes. Bash the fennel seeds to a fine powder and add to the pan along with the garam masala and ground coriander, stir well. Stir the cooked veg into the pan and crush gently with a potato masher, don't overdo it, you want a fairly chunky mixture. Squeeze in the lemon juice and season to taste. Leave to cool, then pick, finely chop and stir in the coriander leaves. Samosas Preheat the oven to 180 ºC. Lightly grease a large baking tray with oil. On a flour-dusted surface, halve the dough and roll out each portion to about 3cm thick. Using a 7cm pastry cutter, stamp out as many circles as you can, then roll into rounds, roughly ½cm thick and 18cm in diameter. Cut each round in half, then brush the straight edges with a little water. Roll into a cone shape, bringing the straight edges together and pressing lightly to seal. Spoon in the filling, brush the exposed dough with a little water, then fold over and press to seal. Place onto the prepared baking tray, then repeat with the remaining ingredients, keeping the samosas covered with a damp tea towel as you go. Brush the samosas with a little oil and bake for 45', or until golden and piping hot through. Serve straightaway with mango chutney. Source: https://www.jamieoliver.com/