Ingredients 110 gr. butter , softened 100 gr. caster sugar 1 free-range egg , beaten 1 tsp vanilla extract 150 gr. flour 30 gr. cocoa powder Icing sugar , for dusting Peppermint meringue filling 275 gr. caster sugar 4 free-range egg , whites 1/2 tsp cream of tartar a few drops of pure peppermint extract Chocolate topping 100 gr. 70% cocoa chocolate , broken into pieces 1 tbsp vegetable oil Method Beat the butter and sugar until pale and fluffy. Whisk in half the beaten egg and the vanilla extract, then stir in the flour and cocoa powder until just combined. Divide the mixture in half, shape each into balls, wrap both in clingfilm, then chill for a couple of hours until the dough has firmed up. Preheat the oven to 180 °C, and grease and line a baking sheet with greaseproof paper. Dust a work surface with icing sugar and roll out 1 batch of dough to 5 mm thick. Cut out rounds using a 5 cm cutter, re-roll and cut any trimmings, then transfer the biscuits to the baking sheet. Bake for 10' till cooked through. Cool on the baking sheet for 10', then transfer to a wire rack to cool completely, repeat with the second batch of dough. Peppermint meringue filling Place the sugar, egg whites, cream of tartar and 1½ tablespoons of water in a large heatproof bowl. Beat with an electric whisk till fluffed up, about 1'. Place the bowl over a pan of simmering water set over the lowest heat possible, and continue to beat at high speed for 10 - 12', until stiff peaks form. Remove from the heat, add a few drops of peppermint extract and beat for 2 more minutes, until the meringue has thickened even more. Fit a 1 cm plain nozzle to a piping bag and fill the bag with the peppermint meringue. Pipe onto the biscuits in an upward spiral, working from the outside in; leave a small border around the edge, aim for a swirl around 3-4cm tall. Place the biscuits on a tray and leave to set in the fridge while you make the chocolate topping. Place the chocolate pieces and oil in a small heatproof bowl and gently melt over a pan of simmering water until completely smooth and glossy. Transfer to a small, deep bowl and leave to cool at room temperature for about 10'. Hold the chilled biscuits by the base and gently dip the meringue into the melted chocolate, swirling so it’s completely covered. Or, place the biscuits on a wire rack with greaseproof paper underneath and drizzle over the chocolate until each biscuit is covered. Chill the biscuits for a few hours until the chocolate has completely set, and serve. Source: https://www.jamieoliver.com/
Ingredients 2000 gr. ripe tomatoes ½ a bulb of garlic 2 red onions 1 pinch of dried oregano olive oil 1 litre organic vegetable stock a few sprigs of fresh basil 280 gr. ciabatta loaf red wine vinegar extra virgin olive oil Method Preheat the oven to 200 °C. Halve the tomatoes and place cut-side up in a large roasting tray. Break the garlic bulb into cloves. Peel and slice the onions into 3 cm wedges, then scatter both into the tray. Sprinkle with oregano, season with sea salt and black pepper, then drizzle with oil. Roast for 50 - 60', or until the tomatoes are soft and sticky. Scrape everything from the tray into a large pan, picking out and squeezing in the garlic, discarding the skins. Pour in the stock, then roughly chop and add the basil stalks with most of the leaves. Cut the ciabatta loaf in half and tear one half into the soup. Bring to the boil, then simmer for 10'. Meanwhile, put a griddle pan on a high heat. Slice the remaining ciabatta and griddle until lightly charred on both sides. Add 1 splash of red wine vinegar to the soup, then blitz with a hand blender until fairly smooth. Ladle into bowls, drizzle with extra virgin olive oil and scatter with the remaining basil leaves, serving the griddled ciabatta on the side. Source: https://www.jamieoliver.com/
Ingredients 100 gr. caster sugar 75 gr. plain flour 75 gr. ground almonds Cocoa powder , for dusting 50 ml Armagnac Zest of 1 orange 1 tsp ground cinnamon 1 tsp mixed spice 1/2 tsp ground nutmeg A pinch of ground cloves 130 gr. semi-dried prunes 250 gr. 70% cocoa dark chocolate 200 gr. salted butter 5 free-range eggs , seperated Method You can do this step well in advance, otherwise, make it the night before. Place the Armagnac in a pan with the zest and spices and bring to the boil. Pop the prunes in a bowl, pour over the spiced Armagnac, cover with clingfilm and place in the fridge. When ready to make the cake, line a 20cm cake tin and preheat your oven to 180 °C. Place the chocolate and butter in a bowl over a pan of simmering water. Stir occasionally, until melted, then take off the heat. In a spotlessly clean bowl, whip the egg whites with 1 tablespoon of the sugar until it forms hard peaks. Place the yolks and remaining sugar in another bowl and whisk for about 5', until you can draw a figure of 8 in it and it retains its shape. Pour the chocolate into the whisked yolks and stir to incorporate. Roughly purée the prunes in a food processor, then fold them into the mixture. Combine the flour and ground almonds in a bowl then fold into the chocolate mixture. Carefully fold in the egg whites, in three stages, so you don’t lose any of the air you have whisked into it. Once everything is mixed in, pour the mixture into the tin and bake for about 60', until a skewer inserted in the centre comes out clean. Leave the cake to cool slightly before turning out onto a plate and dusting with cocoa powder. Source: https://www.jamieoliver.com/
Ingredients 1 teaspoon coriander seeds 1 teaspoon cumin seeds 5 cm piece of ginger 2 cloves of garlic olive oil 2 courgettes 60 gr. fresh coriander 400 gr. tin of chickpeas 40 gr. fine breadcrumbs Minty yoghurt dip ½ a cucumber 3 sprigs of fresh mint 4 tablespoons organic soya yoghurt 1 lemon Nutty sauce 1 small onion 1 clove of garlic 100 gr. cashew nuts 140 ml light coconut milk 2 tablespoons smooth peanut butter Method Toast the coriander and cumin seeds in a small frying pan over a medium heat for 2 - 3', tip into a pestle & mortar and bash to a coarse powder. Peel and finely chop the ginger and garlic, then add to the frying pan over a medium heat with a splash of oil. Fry for 2 - 3', or until golden, then place into a food processor with the toasted spices. Coarsely grate the courgettes, place into a colander in the sink, then sprinkle with a good pinch of fine sea salt. Squeeze the mixture together with your hands to get rid of the excess moisture, then add to the processor. Pick the coriander leaves and set aside, then add half the coriander stalks to the processor with the drained chickpeas, breadcrumbs and a pinch of salt & pepper. Pulse until combined, but not smooth, you want to retain a bit of texture. Transfer to a clean work surface then, with wet hands, divide and shape the mixture into eight little fat fingers. Place onto a tray, then pop in the fridge to chill for around 20'. Minty yoghurt dip Halve the cucumber lengthways, scoop out and discard the watery seeds, then roughly chop. Pick and finely slice the mint leaves, then place into a bowl with the cucumber, yoghurt and a squeeze of lemon juice, mix well. Nutty sauce Peel and finely slice the onion and garlic, then finely slice the remaining coriander stalks. Place into a large frying pan over a medium heat with a splash of oil, then cook for a few minutes, or until golden. Add the cashew nuts and toast for a further 2 - 3', then transfer to a food processor. Add the coconut milk and peanut butter, then blitz until thick and smooth. Return the large frying pan to a medium heat with a splash of oil. Once hot, add the kofte and cook for around 2 minutes, or until golden and piping hot through, turning regularly. Divide the kofte between your plates, tear over the coriander leaves, then serve with the nutty sauce and minty yoghurt dip and lemon wedges for squeezing. Source: https://www.jamieoliver.com/
Ingredients 300 gr. strawberries, hulled and halved 300 gr. raspberries 1 orange 1/2 vanilla pod , the seeds of 30 gr. sugar 1 tsp cornflour ice cream , to serve For the crumble 100 gr. sugar 100 gr. buckwheat flour 100 gr. ground almonds 100 gr. butter, cold and diced Method Preheat the oven to 180 °C. Toss the berries, orange zest and a squeeze of juice, vanilla seeds, sugar and cornflour in a large bowl. Spoon into small, ovenproof dishes. For the crumble, mix sugar, buckwheat and ground almonds in a bowl. Use your fingers to rub in the butter, until large crumbs form. Sprinkle the fruit with the crumble and bake for 30'. Serve with ice cream. Source: https://www.jamieoliver.com/
Ingredients 1500 gr. whole live lobster , or 2 small ones 2 onions 4 cloves of garlic 50 gr. unsalted butter 1 small pinch of saffron ½ teaspoon cayenne pepper 2 anchovy fillets 200 ml white Burgundy 50 gr. plain flour 1.1 litres semi-skimmed milk 2 teaspoons English mustard 400 gr. dried amori pasta , or macaroni 70 gr. mature Cheddar cheese 70 gr. Gruyère cheese 70 gr. Parmesan cheese Method Place the live lobster in the freezer for 30' so it’s docile. Fill your largest deep pan with water, season with sea salt and bring to a rolling boil. Swiftly plunge the lobster head first into the water, place the lid on and cook for 8', or slightly less if you’re using 2 small ones. Remove and leave to cool. Peel and finely chop the onions and garlic. Get yourself a large ovenproof casserole pan that you want to serve up in. Put the butter into the pan on a medium heat, add the onions, garlic, saffron, cayenne and anchovies and cook for 10'. Turn the heat up to high, add the wine and cook it away, then reduce the heat back to medium and stir in the flour, followed by the milk and mustard. Mix well and simmer for 10' while you prepare the lobster. Twist the lobster head and body apart, importantly, shake out all the tasty juice and bits from the head into the sauce. Squeeze the tail shell in until you hear it crack, then rip it open the other way to expose all that lovely tail meat. Rip the claws off the body, then use a rolling pin on a board to crack them open and poke out any meat you can find. Roughly chop all the meat, reserving the tail, shell and head. Scroll down to the bottom of the page for our helpful video on how to prepare your lobster. Preheat the oven to 180 °C. Cook the pasta according to packet instructions and reserve a little cooking water. Remove the sauce from the heat, stir in the pasta, the lobster meat and grate in the Cheddar and Gruyère. Mix well, taste and correct the seasoning, you don’t want the sauce to be super-thick now, so loosen it with a little cooking water if needed. Finely grate over the Parmesan. For a bit of fun, pop the lobster head and tail into the pan at either end. Cook in the oven for about 35', or until golden, bubbling and delicious. Source: https://www.jamieoliver.com/
Ingredients 200 gr. dairy-free dark chocolate, at least 75% cocoa solids 700 gr. silken tofu 160 gr. maple syrup zest of 1 lime 1 tablespoon vanilla bean paste 1 tablespoon dark rum 1 large pinch of dried chilli flakes 1 large pinch of sea salt Method Place a small pan over a medium-low heat, half-fill with boiling water, then place a medium heatproof bowl on top, making sure the base doesn’t touch the surface of the water. Break in the chocolate, then allow to melt, stirring occasionally. Meanwhile, line a medium bowl with a clean tea towel. Add the tofu, bunch up the tea towel and squeeze out the excess moisture into the bowl. Add the tofu to a food processor with the remaining ingredients and 1 good pinch of sea salt, then blitz for 1 - 2', or until smooth. Add the melted chocolate and pulse until silky and combined. Divide the mixture between little bowls, to make it extra special, I like to use a mixture of espresso cups and cute little glasses. Pop in the fridge for 15' to chill, then serve. Source: https://www.jamieoliver.com/
Ingredients 6 large free-range egg whites 300 gr. golden caster sugar , plus extra for sprinkling 1 big pinch of sea salt 500 gr. mixed fresh berries , such as strawberries, raspberries and blackberries 1 teaspoon vanilla bean paste 1 splash of balsamic vinegar 1 vanilla pod 250 ml double cream 1 tablespoon icing sugar 250 gr. fat-free Greek yogurt 2 tablespoons hazelnuts , optional 50 gr. dark chocolate 70% cocoa solids Method Preheat the oven to 130 ºC. Place the egg whites into a squeaky clean and dry bowl. Beat with an electric whisk on a medium speed until it forms stiff peaks. With your mixer still running, gradually add the caster sugar and salt, then whisk on a high speed for 7 - 8', or until white and glossy. To test whether it's done you can pinch some between your fingers, if it feels completely smooth it's ready, if it's slightly granular it needs a little more whisking. Line 2 large baking trays with greaseproof paper. Divide the mixture between each tray, then use the back of a spoon to shape and swirl it across the trays, leaving a 3 cm gap around the edges. Bake in the oven for 70', or until crisp on the outside and a little soft and sticky inside. Once cooked, leave the meringues to cool. Meanwhile, halve or quarter any large strawberries, then place the fruit in a bowl. Add 1 teaspoon of caster sugar, the vanilla bean paste and balsamic, stir well, then leave aside to macerate. Halve the vanilla pod lengthways, scrape out the seeds, then add to a large bowl with the cream and icing sugar. Whip until soft peaks form, then fold in the Greek yoghurt. Toast the nuts in a dry frying pan, if using, until golden, then lightly crush in a pestle and mortar. Gently melt the chocolate in a small pan over a low heat. Spoon half the vanilla cream over one of the cooled meringues and spread it out to the edges. Top with half the berries, half the melted chocolate and half the nuts. Layer over the second meringue and repeat with the remaining ingredients. Source: https://www.jamieoliver.com/
Ingredients 300 gr. cooked free-range chicken 3 slices of brown bread , crusts removed, plus extra breadcrumbs, if needed 50 ml milk 1 clove of garlic a few sprigs of fresh flat-leaf parsley 50 gr. olives 2 tablespoons capers 4 tablespoons grated Parmesan cheese 1 large free-range egg olive oil Tomato sugo 3 cloves of garlic 800 gr. tins of quality chopped tomatoes ½ a teaspoon sugar, optional Method Preheat the oven to 180 °C. Using a large knife, roughly chop up the chicken, giving it some texture, then set aside. Roughly break up the bread into a bowl and pour over the milk, tossing it together, and set aside until the milk is absorbed. Meanwhile, peel the garlic, and pick and finely chop the parsley. Put the soaked bread, olives, capers, garlic and Parmesan into a blender and blitz until combined. Add the chicken and break in the egg, then pulse very briefly, until the mixture is blended enough to be moulded into balls but is still a little chunky. Season to taste with sea salt and black pepper, then roll the mixture into small balls, about 2.5 cm wide Place the meatballs in a greased ovenproof dish. Drizzle generously with oil and bake in the oven for 30', turning the balls halfway so they’re golden on all sides. While the meatballs are cooking, make your sugo: heat 2 tablespoons of oil in a large frying pan over a medium heat, peel and crush in the garlic and cook for 3', or until softened but not coloured. Tip in the tinned tomatoes, then fill the empty tin a third of the way up with water and add this as well. Cook over a high heat for 8 - 10', stirring occasionally, until the sauce has reduced and thickened. If your tomatoes taste slightly acidic, stir in the sugar to sweeten. Season with salt and pepper. Add the sauce to the dish 5 - 10' before the meatballs have finished cooking. Source: https://www.jamieoliver.com/
Ingredients 200 gr. unsalted butter, plus extra for greasing 200 gr. dark chocolate 70% 1 tablespoon strong coffee 6 large free-range eggs 250 gr. golden caster sugar 70 gr. cocoa powder, plus extra for dusting Method Preheat the oven to 160 ºC. Grease a 20 cm springform cake tin with a little butter and line with greaseproof paper. Rest a medium heatproof bowl over a pan of simmering water on a medium-low heat. Break in the chocolate, roughly chop and add the butter, then allow to melt, stirring occasionally until smooth and glossy. Carefully remove the bowl from the heat, stir in the coffee and set aside to cool slightly. Separate the egg yolks and whites between two large bowls. Whisk the egg whites for 1 to 2 minutes, or until soft peaks form. Add the sugar to the yolks and beat for 7', or until pale. Sift in the cocoa powder and 1 pinch of sea salt, then gently fold through to combine. Stir in the melted chocolate mixture, then gently fold through the egg whites until smooth. Transfer to the prepared tin and place in the hot oven for around 1 hour, or until an inserted skewer comes out clean. Allow to cool completely on a wire cooling rack, then serve with a dusting of cocoa powder and fresh berries. Source: https://www.jamieoliver.com/