Ingredients 2 red onions 4 cloves of garlic 3-4 long fresh red chillies olive oil 500 gr. fresh cranberries 150 gr. sugar 40 ml red wine vinegar Method Peel and finely slice the onions, peel and finely chop the garlic, then deseed and finely slice the chillies. Place the onions, garlic and chillies in a large pan over a low heat with a little oil and sweat down for 8 - 10', or until soft but not coloured. Add the cranberries, sugar, vinegar and 50 ml of water. Simmer gently for 15 - 20', or until the berries are soft and breaking down but still just holding their shape. Gently mash a little and cook for a further 15', or until thickened and jammy. Season with sea salt, black pepper and a drizzle of oil, then allow to cool. Spoon into sterilised jars and tuck in when it’s cooled. It keeps for 1 week. Source: https://www.jamieoliver.com/
Ingredients 250 gr. red onions 500 gr. mixed-colour tomatoes 1 fresh red chilli 75 ml red wine vinegar 140 gr. brown sugar Method Peel and finely slice the onions, roughly chop the tomatoes and deseed and finely slice the chilli. Put everything in a pan, season to taste and stir well to combine. Simmer for 30 - 40' or until jammy. Pour into a sterilised jar and leave to cool. Keeps for up to 4 weeks in the fridge. Source: https://www.jamieoliver.com/
Ingredients 75 gr. sea salt 2 tablespoons white peppercorns 6 fresh bay leaves 3000 gr. - 4 racks of higher-welfare pork loin back ribs 150 gr. radishes Barbecue sauce 225 gr. HP sauce 300 gr. tomato ketchup 170 gr. English mustard 150 ml Worcestershire sauce 100 ml whisky 750 ml fresh apple juice 200 ml runny honey Potato salad 500 gr. baby new potatoes 15 gr. fresh dill 30 gr. chives 50 gr. pickled onions 1 eating apple 1 ripe pear 200 gr. Greek yoghurt 1 teaspoon English mustard Method Preheat the oven to 140 ºC. Place the sea salt, white peppercorns and bay leaves into a pestle and mortar and bash until fine or whiz in a blender, then decant into a jar. Rub 2 tablespoons of flavoured salt over the racks of ribs, then transfer to two baking trays and cover with tin foil. In a 25 x 30 cm high-sided tray, mix the barbecue sauce ingredients together. Transfer all the trays to the oven for 3 hours, placing the sauce tray at the very bottom uncovered, adding a splash of water to loosen, if needed. When the time’s up, remove the trays from the oven, adding a splash of water to each of the rib trays to deglaze. Divide a quarter of the sauce, roughly 300 grams, between the rib trays, turning the ribs with tongs to coat, then place the ribs directly onto the bars of the oven, with the empty sauce tray directly below. Place a small handful of whisky wood chips into a metal sieve and set them alight. Once smoking, put the sieve into a metal bowl, place at the very bottom of the oven and smoke the ribs for 30', or until sticky and caramelised. Potato salad Scrub the potatoes, then cook in a pan of boiling salted water for 15', or until tender, then drain and leave to cool slightly. Pick the dill, then finely chop with the chives, and place in a large bowl. Slice the pickled onions, then core and finely matchstick the apple and pear, and place in the bowl. Add the yoghurt, mustard and warm potatoes, then toss together to coat. Taste and season to perfection. Transfer the racks to a board and slice into individual ribs, drizzling any juices from the tray over the top. Finely slice the radishes and sprinkle over the top, then serve with the potato salad. Source: https://www.jamieoliver.com/
Ingredients 4 onions 2 sprigs of fresh sage 1 small knob of unsalted butter olive oil 250 ml white wine 300 ml organic chicken or vegetable stock Method Peel and very finely slice the onions. Pick and finely slice the sage. Gently fry the onions in the butter and a splash of oil and cook slowly for about 40', until they’re sticky and dark golden. Add the wine and reduce by half, then add the sage and stock. Bring to the boil, then season to taste. Delicious served poured over bangers and mash. Source: https://www.jamieoliver.com/
Ingredients cream , optional, to serve custard , optional, to serve Pastry 500 gr. plain flour, plus extra for dusting 100 gr. icing sugar 250 gr. unsalted butter, chilled and cut into cubes 2 large free-range eggs 1 splash milk Filling 10 Granny Smith apples , peeled, cored and halved, 3 sliced 2 oranges , juice and zest of 7 heaped tablespoons caster sugar 400 gr. huckleberries or blueberries 1 heaped tablespoon plain flour 1 large free-range egg , beaten 1 small handful demerara sugar good-quality vanilla ice cream , optional, to serve Method You can make your pastry by hand, or simply pulse all the ingredients in a food processor. If making by hand, sieve the flour, icing sugar and a pinch of sea salt from a height into a large mixing bowl. Use your fingertips to gently work the cubes of butter into the flour and sugar until the mixture resembles breadcrumbs. Transfer a handful of this mixture to a separate bowl, rub it between your fingers to get larger crumbs, then put aside. Add the eggs and milk to the main mixture and gently work it together until you have a ball of pastry dough. Don’t work it too much at this stage, you want to keep it crumbly and short. Sprinkle a little flour over the pastry, then wrap it in cling film and pop it into the fridge to rest for 1 hour. Meanwhile Put the apples into a large pan with the zest and juice of 1 orange, a splash of water and 5 tablespoons of caster sugar. Cover the pan and simmer on a medium heat for 10 minutes, until the apples have softened but still hold their shape. Remove from the heat and leave to cool. Scrunch a handful of berries in a bowl with the remaining caster sugar and the zest and juice of your remaining orange. Add the rest of the berries. Toss the cooled apples and their juices in a large bowl with the berries and the flour, then put aside. Preheat your oven to 180 ºC. Take your ball of pastry out of the fridge and let it come up to room temperature. Get yourself a pie dish around 28 cm in diameter. Flour a clean surface and a rolling pin. Cut off a third of your pastry and put that piece to one side. Roll the rest into a circle just over 0.5cm thick, dusting with flour as you go. Roll the circle of pastry up over your rolling pin, then gently unroll it over the pie dish. Push it into the sides, letting any excess pastry hang over the edge. Tip in the fruit filling and brush all around the edge of the pastry with some of the beaten egg. Roll out the smaller ball of pastry about 0.5cm thick and use your rolling pin to lay it over the top of the pie. Brush it all over with more beaten egg, reserving a little. Sprinkle over the reserved crumble mixture and the demerara sugar. Fold the scruffy edges of pastry hanging over the sides back over the pie, sealing the edge by twisting or crimping it as you like. Brush these folded edges with your remaining beaten egg. Using a small, sharp knife, cut a cross into the middle of the pie. Place on the bottom of the oven and bake for 45 - 55', until golden and beautiful. Source: https://www.jamieoliver.com/
Ingredients 4 free-range eggs 565 ml milk 115 gr. fine breadcrumbs 225 gr. sugar , preferably vanilla sugar 4 level tablespoons jam Method Preheat the oven to 150 ºC. Separate 3 of the eggs. Put the yolks into a bowl with the remaining whole egg and beat together. Add the milk, breadcrumbs and 85 grams of the sugar. Put the jam on the bottom of a pie dish and spread it evenly. Pour the custardy egg and milk mixture over the jam. Bake in your preheated oven for 1 hour or until set. Whisk the remaining 3 egg whites until stiff, then slowly add the remaining sugar until it is all mixed in. Pile it on top of the custard, then bake in the oven for a further 15 - 20' until the meringue is set and lightly browned. Source: https://www.jamieoliver.com/
Ingredients 200 gr. fresh berries juice of ½ a lemon Optional edible flowers Sponge 3 large free-range eggs 100 gr. golden caster sugar , plus extra for sprinkling 75 g plain flour a few knobs of butter , for greasing 1 heaped teaspoon cocoa powder Filling 1 lt of good-quality ice cream, vanilla and chocolate 300 gr. good-quality strawberry or raspberry jam 1 Crunchie or Dime bar or a bag of Maltesers , bashed up Method Preheat the oven to 180 °C. Move the ice cream to the fridge so it starts to soften. Crack the eggs into a mixing bowl, add the sugar, and whisk until pale, fluffy and at least doubled in size. Once it’s looking good, sift in the flour and slowly fold it through with a spatula. Grease a baking tray with butter, then line it with greaseproof paper and grease that too. Spoon half your sponge batter on to the tray, then sift the cocoa powder into the remaining batter and fold it in. Spoon the chocolatey sponge into the gaps on the tray, and use the spoon to drag it through the white sponge in S-shapes and circles until it looks beautiful and marbled, make sure there are no gaps. Place the tray on the middle shelf of the oven and bake for 12 - 15', or until cooked through. Grease another large sheet of greaseproof paper with butter and sprinkle over a few good pinches of sugar. Take the sponge out of the oven and confidently flip it over on to the paper. Peel and discard the top piece of paper, then, while the sponge is still warm and flexible, loosely roll it up into a long sausage, including the paper, and leave it to cool for around 20'. Once cooled Gently unroll the sponge and spread over half of the jam. Take big dessert spoons of your soft ice cream and randomly distribute them over the sponge, leaving the last 5 or 6 cm at one end free of filling so that it creates a seal when you roll it up. Dollop over teaspoons of the remaining jam, then sprinkle your bashed-up chocolate bar all over. Use a spatula to smear everything into a fairly smooth dense layer. Confidently, start rolling the sponge up again, making sure there's no paper inside it. If the filling starts to slip out, just push it back in. Twisting the ends and squeezing it into a long, fairly even ice-cream sausage. Pop it into the freezer for 3 hours, and take it out around 5 - 10' before you want to use it so it thaws enough to slice. Unwrap your arctic roll, take a slice out of each end to expose the frozen insides. Serve with fresh summer fruits tossed in lemon juice and a pinch of sugar, or any edible flowers if you have them. Source: https://www.jamieoliver.com/
Ingredients 1 bulb of garlic olive oil 2000 gr. boned leg of lamb , trimmed and cut into 5 cm pieces 6 plum tomatoes or 400 gr. tin of chopped tomatoes 1 tablespoon tomato purée 1 teaspoon dried oregano 1 teaspoon dried mint 1½ lemons Method Place the whole unpeeled bulb of garlic into a pan of boiling water over a medium-low heat, then simmer for 15 - 20', or until softened. When the time's up, remove the garlic, drain on kitchen paper and allow to cool slightly. Squeeze each clove of garlic into a mortar and pound to a rough paste with a pestle. Heat 4 tablespoons of olive oil over a medium heat in a large saucepan and sauté the lamb for 5 - 7', or until browned on all sides. Meanwhile, peel and roughly chop the tomatoes, if using fresh. Stir the tomatoes into the pan with the tomato purée, oregano, mint and garlic. Season generously with sea salt and black pepper. Add enough water to just cover the stew and simmer for 90 - 120', or until the lamb is tender and sauce has thickened. During the last 15', squeeze in and stir through the lemon juice. Delicious served with chips. Source: https://www.jamieoliver.com/
Ingredients 4000 gr. piece of middle-cut gammon, with knuckle 1 onion 1 tablespoon black peppercorns 1 bouquet garni (leek, celery, bay leaves, thyme) Jerk seasoning 3 cloves of garlic 3 red shallots 3 Scotch bonnet chillies 15 gr. chives 1 tablespoon runny honey 15 gr. fresh thyme 3 fresh bay leaves 1 tablespoon ground allspice 1 tablespoon ground nutmeg 1 tablespoon ground cloves 100 ml golden rum 100 ml malt vinegar Glaze 1 orange 3 tablespoon quality bitter marmalade 150 ml golden rum Method Preheat the oven to 160 °C. Place the ham in a roasting pan. Peel the onion and cut into wedges, then add to the pan with the peppercorns and bouquet garni. Add water until it comes halfway up the side of the pan. Cover the ham with foil, making a tent to allow steam to circulate. Bake for 90' or until pink and cooked through, then remove from the oven and cool for 30', leaving it covered. While it’s still warm, you will need to carefully remove the skin, keeping the fat attached to the ham. With a sharp knife, score the ham by making diagonal cuts across the leg. To make the jerk seasoning, peel and chop the garlic and shallots, deseed and chop the scotch bonnets and finely chop the chives. Blend all the ingredients with a decent pinch of sea salt in a food processor until smooth. Rub the jerk seasoning all over the ham and scored fat, cover in clingfilm and pop in the fridge overnight, preferably 24 hours. Preheat the oven to 180 °C. Combine the glaze ingredients in a bowl. Remove the ham from the fridge, scrape off the excess seasoning and bake for 1 hour. Remove from the oven and brush with the glaze. Continue cooking the ham for another 30 - 40', basting with the glaze every 10' until crisp, golden and sticky. Source: https://www.jamieoliver.com/
Ingredients 200 gr. quality dark chocolate 70% 125 ml full-fat milk 250 ml double cream 4 green cardamom pods 55 gr. golden caster sugar 1 large free-range egg yolk 200 gr. raspberries, a mixture of red and golden, if available icing sugar , to serve crème fraîche , to serve Sweet shortcrust pastry 125 gr. butter , plus extra for greasing 100 gr. icing sugar 225 gr. plain flour 2 large free-range egg yolks 1 vanilla pod 1 orange 2 tbsp cold milk Method For the pastry, use a food processor or mixing bowl and wooden spoon, if you’re feeling energetic, to cream the butter and sugar together. Score the vanilla pod lengthways and scrape in the seeds. Grate in the orange zest, pulse in the flour, egg yolks and a pinch of salt, then add little splashes of milk until it forms a ball. Wrap in clingfilm and chill for an hour. Roll out the pastry on a floured surface to line a greased, loose-bottomed 27 cm-diameter, 2.5 cm-deep tart tin. Push the pastry into the sides, prick with a fork, line with 4 pieces of clingfilm, then fill with rice or dried beans. Chill the tart case for 1 to 2 hours. Meanwhile, preheat the oven to 180 °C. Bake the tart case, clingfilm and rice in place, for 10', then remove the clingfilm and rice, and cook for another 5'. Remove and turn the oven down to 170 °C. Melt the chocolate in a bowl over a pan of simmering water. Smash the cardamom pods and heat the milk, cream and cardamom in a pan, then remove from the heat and infuse for 10'. Beat the sugar and egg yolk with a pinch of salt, then stir into chocolate. Stirring all the while, add the milk by straining it through a sieve, discarding the cardamom. Pour the chocolate mixture into the tart case and scatter over the raspberries. Bake for about 25', the tart should still be wobbly in the middle. Remove from the oven, leave to cool, then chill in the fridge before dusting with icing sugar and serving with crème fraîche, or simply with more berries. Source: https://www.jamieoliver.com/