• Greek
super-market-kerkyra-katepsigmena

News

Better health, more energy, higher exercise performance and daily requirements. Respect for the environment and resistance to animal abuse. All of the above benefits with Beyond Meat's delicious plant-based burgers. New collaboration. We keep pace with developments, understand the market and consumer needs, and we bring to your plate unique products that we believe have nothing less than beef burgers! Find them at Kazianis Supermarkets or if you are a professional ask for them and bring them to your place!

Very simple recipe, fast and imaginative. Simply fry Farm frites 5 × 5 (very fine) as stated on the pack Mix them and garnish with mayonnaise and garlic sauce. Dessert with Sweet Potato Farm Frites

Ingredients 1 ciabatta sliced ​​1.5 cm - ARTIZAN “Maxi Bocata” 3 tbsp. olive oil - Extra virgin “Cretan olive groves”350 g feta cheese - Grevenon Syafarika1.5 tsp Kikkoman Teriyaki Sauce Toast Sesame - Cardinal1 handful of baby spinach o 1 tsp roasted sesameSansho pepper Pork tonkatsu rice bowl. Preparation Preheat the oven.Mix the olive oil with half a tablespoon of Teriyaki Sauce, then slice the bread.Bake in the oven for a few minutes until the bread turns brown.In a bowl, break the slice into small pieces with your hands and mix with the rest of the Teriyaki Sauce.Add the spinach and a little Sansho.Spread the feta mixture on the bread slices and garnish with a little roasted sesame seeds.

Ingredients Vanilla or wild cherry ice creamWhite chocolate sauce Whipped cream Forest fruits such as strawberries, raspberries, bilberryPowdered sugar Preparation Fry sweet potatoes as stated on the pack.Place them on a saucer, with a vanilla ice cream or wild cherry. Add a tablespoon of frozen forest fruit and a little black or white chocolate sauce.Garnish with whipped cream and sprinkle with powdered sugar. Perfect recipe, unique and quick to prepare!!!!

Ingredients 240 g Rice Stick Noodles 3mm - Cardinal1 zucchini cut into strips1 red pepper cut into strips1/2 chopped dry onion3 carrots cut into strips2 eggs1 tsp Minced Garlic3 tbsp. Wok Oil - Cardinal1/2 cup coarse peanuts1/2 cup chopped coriander For the sauce 4 tbsp. Fish sauce - Cardinal2 tbsp. Palm Sugar4 tbsp. vegetable broth2 tbsp. Kikkoman soy sauce1 tsp Sriracha Sauce - Chili Hot Cardinal1 tsp Tamarind Paste Preperation Prepare the noodles according to the packaging instructions.In a bowl mix the ingredients for the sauce. 3. In a warmed wok on medium heat, heat the oil and beat the eggs, stirring constantly, as if making scrambled eggs.Add the garlic, carrots, onion, pepper and zucchini and sauté for 2 ′.Add the noodles, the sauce and mix well.Serve immediately with garnish with peanuts and coriander. Source: http://www.learntowok.gr/

Ingredients 1.5 tsp honey1.5 tsp brown sugar - Beam1.5 tsp Pure Sesame Oil - Cardinal1.5 tsp lime juice - “Zafiropoulos”3 tbsp. Kikkoman Soy Sauce2 tbsp. water450 g minced beef1/3 cup finely chopped onions1 tsp Minced Garlic Thai Heritage1 tsp Minced Ginger Thai Heritage1/4 cup unsalted peanuts2 tbsp. Sriracha - Cardinal Preperation In a bowl mix honey, sugar, sesame oil, lime juice, soy sauce and water.Heat a nonstick skillet over medium heat, then add the minced meat and saute well.Add the garlic, ginger and chives and saute for a further 3-4 ′.Add the sauce to the minced meat, stir and simmer for 1 - 2 ′ more.Garnish with peanuts, a little fresh onion and add Sriracha for a more spicy taste.You can serve minced meat on steamed rice or noodles.For even better taste garnish with vegetables of your choice cooked,  fried or steamed. Source: http://www.learntowok.gr/

Ingredients 180 g. ton in water100 g. corn in seeds - Cardinal o1 small dried onion1/2 tsp Fish Sauce - Cardinal70 g. wheat flour1 egg100 ml of cold waterOil for frying For dip Dip 100 g. ketchup100 g. mayonnaise20 ml Kikkoman soy sauce - Cardinal5 ml of lemon juice1/3 tsp Sriracha - Cardinal Preperation 1. Mix the ingredients for the dip in a bowl.2. Finely chop the onion and mix with a little flour.3. Drain the tuna and corn very well.4. Mix the water with the egg yolk.5. Add the flour and mix.6. Add the onion, tuna and corn and mix well.7. Pour oil into a shallow pan and, once it has heated to 170 ° C, take some of the mixture and add it to the hot oil.8. Fry on both sides.9. Place Tempura Cakes on kitchen paper, then serve with a spicy dip on a clean plate. Source: http://www.learntowok.gr/

Ingredients 420 g. Tofu - Cardinal1 zucchini1 red pepper2 carrots2 mugs of red cabbage cut1/2 cup of coriander1/4 cup coarse peanutsSpray oil For the sauce For the sauce 1/3 cup of peanut butter - Cardinal2 tbsp. Kikkoman - Cardinal soy sauce1 tsp lime juice - “Zafiropoulos”1 tsp. Rice Vinegar2 tbsp. water Preperation 1. Preheat the oven to 190 degrees and apply a non-stick paper on a baking sheet.2. Cut the tofu into 2cm thick pieces and place on a baking tray. 3. Sprinkle the tofu with the oil and bake in the oven for 25 - 30 ′ or until they turn brown.4. Then let the tofu go cool.5. In a bowl pour the 5 ingredients for the sauce and mix well.6. Cut the zucchini into thin strips just like pepper.7. With a peeler cut the carrots into thin long strips.8. In a bowl mix all the vegetables.9. Add the sauce, tofu and coriander.10. Mix and garnish with peanuts. Source: http://www.learntowok.gr/

Ingredients 400 g Boiled Soba Noodles - Cardinal 60 g. cut red cabbage 80 g. Edamame Seeds - Cardinal 1 small cucumber in washers 3 tbsp. chopped coriander 1 tsp. black sesame. For dressing 125 g. peanut butter - Cardinal 60 ml of soy sauce 2 tbsp. sesame oil - Cardinal 60 ml of lime juice Prepetation Prepare the noodles according to the instructions on the pack.Then rinse thoroughly.Mix the dressing ingredients in a bowl.In a larger bowl, pour the noodles, vegetables and sauce.Stir well and garnish with coriander and sesame seeds.Place the salad in the refrigerator before serving. Source: http://www.learntowok.gr/

 IngredientsFor the pork 800 - 1000 g. PORK pancettaThick salt, thick pepper2 g sweet paprika2 g celery seed50 g. Dijon Mustard - Provil Original120 g. Plum Sauce LKK - Cardinal For pancake dough 325 g. all-uses flour - Halkidiki's "The Exquisite"450 g full-fat milk3 eggs50 g. vinegar7 g salt5 g. baking powder5 g. soda80 g. sugar85 g. melted butter  Preperation 1. Wash and dry the pork and spread all over the surface with mustard.2. Then sprinkle with salt, pepper, paprika and celery seed.3. Bake in a preheated oven at 230 ° C for 20 - 30 ′ or until it has enough color.4. Next, wrap in foil and bake for 2 - 3 hours at 150 degrees.5. Meat will be ready when easily cut with a fork.6. After the meat is cooked, add the Plum Sauce and mix.7.Keep a little for garnishing.8. In a bowl, mix the eggs with the milk and the melted butter.9. Gradually add the mixed powders.10. Finally add the vinegar.11. Leave in refrigerator for at least 1 hour.12. In a warm, non-stick frying pan, measure the dose of each pancake with a deep spoon. 13. Bake on medium heat until they get color and fluffy texture.14. Serve the pork over the pancakes, garnish with Plum Sauce and coleslaw salad. Source: http://www.learntowok.gr/

AKTINA's dynamic and imposing presence at the 9th ARTOZYMA International Bakery and Confectionery Exhibition in Thessaloniki International Exhibition & Conference Center. We were there too and really impressed with the presentation, the new products but also the service !!

Do you owe apartments or rooms to let and want to upgrade your services? Are you looking for possitive reviews and happy guests? Discover the breakfast tray "Kalimera", available in Mediterranean, Lux, Classic, Vegan or Sweet&Savory and make a difference!

Following is photo material from our visit to the established HO.RE.CA exhibition in Athens. An exhibition of interesting products, innovative and delicious to taste, able to give new ideas to professionals and chefs who want to try unique creations. Additionally, looking for new products, we have dedicated time to our partners, with a view to the future and new strategies for 2020. Some of these companies were 3P with salads and dressings, Provil with sauces and spices, Grecian Living with gluten free products, PFS Papageorgiou with meat products such as skewers, rounds and various meats. We also visited the Select booth with bakery products and Arla with the dairy products. Finally, we sat down at the P & G booth with cleaning products and saw a new line of professional cleaners.

A weekend full of interest! Mr. Kazianis Themis visited Rotterdam, the Netherlands and a tour of the Farm Frites potato factory. On the arrival day, the program included a visit to our partner farm logistics company, Kloosterboer. A truly impressive experience from a family business leader with over 100 years of experience in logistics. The facilities: extremely imposing. The organization: scary robotic. The tour: really welcoming. The facilities, built  in one of the world's hottest ports that stores, manages and distributes millions of product pallets annualy mainly to Farm frites. These happened on the first day. On the second day of the trip, early in the morning, we found ourselves at the Farm frites facilities, in a rural area of ​​Rotterdam, full of farms where potatoes are produced..!!! The family-run business with over 50 years of existence, literally born out of early visionary farmers, captured the market and focused on potato management. The marketing department very hospitably analyzed the business, its goals, its purpose and vision. They spoke to us about the trends on the world stage, focused on new products, showed us the preferences of the consumer worldwide and we were guided to the 'Agricultural' department of the Farm. There, we learned about the varieties of potato, where the seeds were purchased, and who the farmers are cultivating, and finally what process is followed to plant the potato. Then, to absorb the information and better understand the product, we went to the fully organized Farm Kitchen with the chef ready to show us recipes, impressive and clever combinations and listen to every question we had. Finally, we took a long stroll down the production line, starting from the time the potato loads arrived, to the point where the final product was palletized. We saw how they are sorted by size and variety, how they are washed and then dried, how they are cut and packed and how many checks they go through, to ensure quality and safety in the finished product. A journey full of experience and knowledge. A trip that was really worth it. Here is photographic material.

In the period 24-28 / 01/2020 the salesmen of the company and the owner Mr. Kazianis Themis went to Athens to attend pastry and bakery seminars. The companies that hosted us, were ARTIZAN and AΚTINA, two leading companies in the area, that with their products, are the best in giving solutions and supply, from restaurants and hotels, to the most a demanding pastry shops or bakeries. There were experienced technicians close to us this week, listening to our queries and our concerns, they were aware of the nessecities of Corfu market and the needs of our customers. We were informed about new recipes and new techniques, that we can present to our customers and cover their requirements, so that we are as high as possible in meeting their expectations. Of course, our company was, as always, together with AKTINA and ARTIZAN. It should be noticed with that we tasted everything, and understood every new taste. Also, we learned a lot of new and improved recipes with all their variations. Our goal: even better results for 2020 and of course, as we prove every year, for the last 30 years, we are working hard in expanding our knowledge and experience around HO.RE.CA. Here is photographic material.

A new presence in the 'KAZIANIS' supermarket. The award-winning honey with its beneficial effects in our health, originated and produced in Corfu, should not be missing from our everyday life..!! Photos from the presentation in KAZIANIS supermarket follow.

On the week 14-18/10/2019 technicians from ARTIZAN company along with its vendors were on our island. The purpose of the visit was to meet with customers for the presentation of new products and techniques that will facilitate and assist their development. More specifically, they showed with their own way, Mosaic croquant, croquant truffles, Bueno cakes, Florentines and cereal bars, croquant chocolates, Macaron, pastels. The feedback was very satisfying and the interest from our customers gave us the motivation for many similar tasting searches. Below is photographic material.

Some snapshots of our visit to the International Food and Drink Exhibition "Food Expo '19". Our interest has been thrown by products such as Royal Crabs and Live Lobsters. Fresh Tuna and Salmon with Pepper. We also saw pure corkscrews and crab broth in a liter package, 3 kinds of live seaweed and fresh honeycombs ideal for salad or garnish. Genuine caviar, octopus carpathian and naturally smoked salmon. Rocks on fire in  small and large package. All of the above will be available in the next few days.   [gallery ids="7676,7674,7672,7670,7668,7666,7664,7662,7660,7658,7656,7654,7652,7650,7648,7646,7644"]

On Saturday, 09/01/2019, our company executives, for once more, visited the food and beverage exhibition 'HO.RE.CA', which took part in METROPOLITAN EXPO in Athens. Our need for evolution, does not allow us to stay stagnant and for this reason , we "chase" our work in every possible, but always healthy way. What we achieved at HO.RE.CA. was to get to know new products, new trends in the Food Service, we met partners and exchanged views, ideas, concerns and in general we gained experience to be more ready for the upcoming tourist season. Below are some photos of our visit to HO.RE.CA. [gallery ids="7510,7512,7514,7516,7518,7520"]

On Friday 01/02/2019 executives and salesmen of our company together with Mr. Kazianis Themis, one of the owners of F. Kazianis SA, traveled to Larissa, to visit the company of Mr. Papageorgiou, one of the leading Companies on meat product processing. The professional relationship that connects us to PFS is very strong, with solid foundations constantly developing. In the context of this relationship and our desire for continuous development, we went to Larissa with a view to finding new, innovative products, capable of covering every part of the market. We talked to production managers, purchasing managers, chefs and PFS vendors, in order to make our knowledge of the object, combined with the excellent quality of PFS products, become a "weapon" in our hands and provide us with strong and monopoly products!   [gallery ids="7487,7489,7491,7493,7495,7497,7499"]  

On Monday 11/02/2019, two partners of ARTIZAN , with the support of experienced salesmen of F. KAZIANIS SA presented to the School of Tourism Professions several new products around the bakery  and patisserie. More specifically, Artizans' professional bakery technician and consultant, Vangelis Fugas, made delicious eight-grain bread with its special mixture and fluffy and fragrant brioche bread which was filled with praline. It has also shown how to make marinated or tear-shaped buns while Mary Sima analyzed different types of fat. Those who attended the exhibition, pupils or chefs,  had the opportunity to get to know the New Artizan fat (excellent aroma and flavor of butter with a curved texture), margarine FRESKO (white color and fine fragrance ideal for pastries and any use in pastry) , margarine BAKE FRESH (ideal for cakes, tarts, cuisines) and IDEALE CAKE margarine (excellent aroma and taste, suitable for pastry, creams, cakes, pastries and pastries - with 20% butter and cream). The excitement in the eyes of both , children and experienced chefs, was clear, the show was successful and we  , as a company,  have more motivation to keep evolving. Here is a photo gallery. [gallery ids="7597,7590,7588,7586,7584,7582,7580,7578,7576,7574,7572,7570,7568,7566,7564,7562,7560"]  

Ingredients 600 gr. ripe mixed-colour cherry tomatoes 4 cloves of garlic 200 gr. rosemary focaccia 660 gr. white beans 12 higher-welfare chipolatas Method Preheat the oven to 180 ºC. Halve the cherry tomatoes, peel and finely slice the garlic, and tear the bread into bite-sized chunks. Place it all in a 30 x 35cm roasting tray, pour in the beans and their juice, drizzle with 1 tablespoon each of olive oil and red wine vinegar, add a splash of water, and mix it all together. Quickly pinch and twist each chipolata in the middle to make it into two mini ones, then randomly dot them around your bake, lightly pressing them into the beans and tomatoes. Roast for 45', or until everything is golden, bubbling and delicious. Source: https://www.jamieoliver.com/

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/

Ingredients 1000 gr. fillet of beef , trimmed 500 gr. ripe tomatoes , mixed colours if possible ½ a red cabbage ½ a white cabbage 1 red onion 1 cucumber 2 lemons extra virgin olive oil sea salt and freshly ground black pepper olive oil For the marinade 10 uda pods 400 gr. salted roasted peanuts 1 teaspoon freshly ground black pepper 1 teaspoon onion granules 1 teaspoon garlic granules 1 teaspoon ground ginger 1 teaspoon freshly ground white pepper 1 teaspoon paprika 1 teaspoon chilli powder 1 teaspoon cayenne pepper 1 organic fish or chicken stock cube 1 onion 4 cloves of garlic 1 thumb-sized piece of ginger 1 fresh green chilli 1 fresh Scotch bonnet 1 green pepper 1 spring onion Method Around 1 hour before you start, soak 32 wooden skewers in plenty of cold water. Very finely slice the beef, flatten slightly with the flat side of your knife, then place on a plate. Cover and place in the fridge until needed. Marinade Bash the uda pods in a pestle and mortar. Remove and discard the seeds, then place the pods into a liquidiser with the peanuts and spices. Crumble in the stock cube, then blitz for 5 - 10' to a rough powder, stopping and stirring the mixture from time to time. Transfer the ground spices to a large bowl. Peel and roughly chop the onion, garlic and ginger. Trim and deseed the chillies and pepper, then roughly chop. Trim and roughly chop the spring onion. Add it all to the liquidiser and blitz until smooth. Transfer the mixture to the ground spices and stir well. Turn the beef in the marinade until well coated, then thread 4 to 5 slices onto each soaked skewer. Place on a tray, cover and pop in the fridge to marinate for around 3 hours. Salad Finely slice the tomatoes, then trim and finely shred the cabbage. Peel and finely slice the onion, then finely slice the cucumber. Place into a large bowl with a squeeze of lemon juice, a drizzle of extra virgin olive oil and a pinch of salt and pepper. Preheat a large griddle pan over a medium-high heat. Drizzle the skewers with a little olive oil, then place on the griddle for 1 - 2', or until beautifully gnarly and golden, turning regularly. Drizzle over a little extra virgin olive oil, then serve with the salad and extra lemon wedges for squeezing over. Tip Uda pods add a lovely sharp, peppery taste to dishes and are used a lot in West African cooking. If you can’t get hold of them, Szechuan peppercorns are similar in flavour. Source: https://www.jamieoliver.com/

Ingredients 600 gr. piece of rib-eye steak, ideally 5 cm thick, fat removed 4 sprigs of fresh rosemary 4 cloves of garlic 350 gr. mixed mushrooms 600 gr. quality white beans Method Place a large non-stick frying pan on a medium-high heat. Rub the steak all over with a pinch of sea salt and black pepper, then sear on all sides for 10' in total, so you achieve good colour on the outside but keep it medium rare in the middle, or cook to your liking, turning regularly with tongs. Meanwhile, strip the rosemary leaves off the sprigs, peel and finely slice the garlic, and tear up any larger mushrooms. When the steak’s done, remove to a plate and cover with tin foil. Reduce the heat under the pan to medium, and crisp up the rosemary for 30", then add the garlic and mushrooms and cook for 8', or until golden, tossing regularly. Pour in the beans and their juice, add 1 tablespoon of red wine vinegar and simmer for 5', then season to perfection. Sit the steak on top and pour over any resting juices. Slice and serve at the table, finishing with a little extra virgin olive oil, if you like. Source: https://www.jamieoliver.com/

Ingredients 400 gr. lean minced beef 8 heaped teaspoons green pesto 400 gr. tin of plum tomatoes 125 gr. ball of mozzarella 4 soft burger buns Method Use your clean hands to scrunch the minced beef with half the pesto and a pinch of sea salt and black pepper. Split into 12 pieces and, with wet hands, roll into balls. Brown the balls all over in a non-stick frying pan on a high heat with 1 tablespoon of olive oil, shaking the pan regularly. Once the balls are golden & gnarly, pour in the tomatoes, breaking them up with a wooden spoon, along with a quarter of a tin’s worth of water. Bring to the boil, slice the mozzarella and lay over the balls, pop the lid on and leave to thicken for 5' on a medium heat. Meanwhile, warm your buns in a large dry non-stick frying pan or in the oven on a low heat. Split each bun and spread 1 heaped teaspoon of pesto inside. Divvy up the balls and mozzarella with a little sauce, serving the rest on the side for dunking. Source: https://www.jamieoliver.com/

Ingredients 1000 gr. piece of beef chuck , sinew removed olive oil 2 red onions 2 carrots 2 cloves of garlic 2 sticks of celery 1 bulb of fennel 15 gr. fresh rosemary 15 gr. fresh sage 250 ml Chianti red wine 2 tablespoons tomato purée 1.5 litres organic meat or veg stock Method Place the meat in a fairly snug-fitting casserole pan on a medium-low heat with 2 tablespoons of oil, turning with tongs, while you peel the onions, carrots and garlic, trim the celery and fennel, then roughly chop it all to make a soffritto. Stir into the pan, tie the rosemary and sage together and add, then season with sea salt and black pepper. Cook for 20 - 30', or until starting to caramelize, stirring the veg and turning the meat occasionally. Turn the heat up to high, pour in the wine, stir in the tomato purée, and let the wine cook away. Pour in the stock, bring to the boil, then place a double layer of scrunched-up wet greaseproof paper on the surface. Reduce to a low heat and cook for around 3 hours, or until the meat is meltingly tender, turning and basting occasionally. Season to perfection. Lift the meat out on to a board, carve it into thin slices, and spoon over enough of that incredible sauce to keep the meat nice and juicy. Toss the rest of the sauce, reduce on the hob if needed, with freshly cooked tagliatelle, and finely grate over a little Parmesan, to serve. Source: https://www.jamieoliver.com/

Ingredients 200 gr. baby new potatoes 240 gr. skinless pollock fillets 4 slices of higher-welfare Parma ham 125 gr. ripe cherry tomatoes , on the vine olive oil Method Preheat the oven to 190 ºC. Parboil the potatoes for 5' in salted boiling water, drain and steam dry. Season the fish with sea salt and black pepper, then wrap in ham. Place in a baking dish with the tomatoes and potatoes. Season again and drizzle with oil. Bake in the oven for 12 - 18', depending on the thickness of the fillets. Check the fish with a skewer and cook for another minute or so if it’s not done. Source: https://www.jamieoliver.com/

Ingredients 1½ teaspoons cumin seeds 2½ teaspoons caraway seeds 1 large baking potato, about 500 gr. 100 gr. red quinoa olive oil 1 onion 1 tablespoon Urfa chilli flakes, or ⅔ teaspoon regular chilli flakes 600 gr. smoked mackerel fillets , skin off, pin-boned 1 bunch of fresh parsley ½ a bunch of fresh tarragon 1 large free-range egg 2½ lemons 120 gr. soured cream, optional Method Lightly toast the cumin and caraway seeds, crush and set aside. Preheat the oven to 220 ºC. Place the potato on a small baking tray and bake for 45 - 60', or until soft in the middle. Slice in half, scoop the flesh into a bowl, you should have roughly 350 grams, the skin can be discarded or eaten. Roughly mash the flesh and set aside to cool. Turn the oven down to 190 ºC. Bring a small pan filled with plenty of water to the boil over a high heat. Add the quinoa and cook for 14 to 15 minutes, or until it’s cooked but still retains a bite. Drain and stir through the potato. Add 3 tablespoons of oil to a medium frying pan and place over a medium–high heat. Peel and finely chop the onion. Once the pan is hot, add the onion and a pinch of sea salt and fry for 8', or until soft and caramelised, stirring frequently. Stir in the cumin, caraway and chilli flakes for 1', then add the onion and spices to the potato and quinoa. Flake the mackerel into 1 - 2 cm pieces, pick and roughly chop the herbs and beat the egg; Add it all to the mixture along with ¾ of a teaspoon of salt, the zest of 1½ lemons and plenty of freshly ground black pepper. Mix to combine. Shape the mixture into 12 patties 6 - 7 cm wide and 2 - 3 cm thick, then set aside. Add 2 tablespoons of oil to a large frying pan and place over a medium–high heat. Once hot, add half the patties and fry for 3 - 4', or until golden-brown on both sides, carefully turning halfway through. Remove from the pan and place on a lined baking tray. Add another tablespoon of oil to the pan and continue with the remaining patties in the same way. Finish them off in the oven for about 8', or until cooked through. Cut the remaining lemon into wedges and serve with the hot patties along with soured cream for dipping, if you like. Sources: https://www.jamieoliver.com/

Ingredients 4000 - 5000 gr./1 large goose, halved lengthways by your butcher 6 cm piece of ginger 6 large sticks of cinnamon 6 star anise 2 teaspoons whole cloves olive oil 2 oranges red wine vinegar Method Get your meat out of the fridge and up to room temperature before you cook it. Preheat the oven to 180 °C. Peel and finely slice the ginger, then, keeping everything quite coarse, lightly crush it in a pestle and mortar with the cinnamon sticks, star anise, cloves and a good pinch of sea salt and black pepper. Rub into the skin of the goose halves, then put both halves skin side up in your biggest deep-sided roasting tray and drizzle with a little oil. Roast for 3 hours, depending on the size of your goose, basting every hour. After the goose has been in for 2 hours, slice the oranges and carefully add to the tray. The goose is cooked when the leg meat falls easily off the bone. Now you’ve got two choices. Option 1 Leave it to rest, covered, for 30', then serve up while it’s hot and crispy-skinned, in which case simply remove the meat to a board, shred the leg meat and slice the breast. Pour all the fat into a jar, cool, and place in the fridge for tasty cooking another day, such roast potatoes. Stir a good swig of vinegar into the tray to pick up all the sticky goodness from the base, then drizzle over your meat. Serve with spuds, veg and all the usual trimmings. Option 2 Let everything cool in the tray, then place it in the fridge for up to 2 days, with the goose submerged and protected in its own fat, ready to reheat when you need it, getting you ahead of the game and saving you time and oven space another day. To reheat, put the whole tray back in a preheated oven at 180 °C and let the goose crisp up for around 30', or until hot through, then shred, slice and serve as above. Source: https://www.jamieoliver.com/

Ingredients Salad 25 gr. pine nuts 1 red chicory 1 green chicory 2 clementines 100 gr. baby spinach 4 sprigs of fresh mint 45 gr. Manchego cheese 2 tablespoons sherry vinegar 2 tablespoons extra virgin olive oil 1 teaspoon runny honey Pasta 320 gr. dried penne 70 gr. Iberico chorizo ½–1 fresh red chilli 2 sprigs of fresh rosemary olive oil 4 cloves of garlic 1 large free-range egg ½ a lemon 2 heaped tablespoons fat-free natural yoghurt Method Toast the pine nuts in the frying pan for a few minutes, tossing often. Put the pasta into the lidded pan, cover with boiling salted water and cook according to packet instructions. Finely slice the stalk ends of the chicory and click apart the upper leaves into a serving bowl. Peel and finely slice the clementines, add to the bowl with the baby spinach, then pick over the mint leaves. Shave over a tiny bit of Manchego and scatter with the hot nuts, returning the frying pan to a medium heat In a cup, make your dressing with the vinegar, extra virgin olive oil and honey, then season to taste and put aside. Finely slice the chorizo, chilli and rosemary leaves and put into the frying pan with 1 teaspoon of olive oil and a pinch of pepper, then squash in the unpeeled garlic through a garlic crusher and move everything around until lightly golden Beat the egg, lemon juice, yoghurt and remaining finely grated Manchego together in a bowl. Drain the pasta, reserving a cupful of the starchy cooking water. Toss the pasta into the chorizo pan, remove from the heat and mix well with the creamy sauce, loosening with a splash of cooking water, if needed, then season to taste. Dress and toss the salad, then serve with the pasta Source: https://www.jamieoliver.com/

Ingredients 1 fresh red chilli 4 ripe plum tomatoes extra virgin olive oil 400 gr. chickpeas ½ a lemon 3 medium quality iberico chorizo sausages 4 bread rolls 1 handful of wild rocket Method Trim and finely slice the chilli. Deseed and dice the tomatoes, then mix with most of the chilli and a lug of oil. Season with a pinch of sea salt. Place a pan on a medium-high heat. Drain and rinse the chickpeas, then tip into the pan, stirring until warmed through. Season with salt and black pepper, then finely grate in half the lemon zest, and drizzle over a lug of oil. Tip the chickpeas into a food processor and pulse until smooth, or mash by hand, then stir in the tomato mixture. Preheat a griddle pan to high. Slice the chorizo at an angle, about 5 mm thick, then griddle for 3 - 5', or until charred around the edges. Halve the rolls and fill with the chickpea mixture and grilled chorizo. Add the rocket leaves and sprinkle with the remaining chilli slices, then tuck in. Source: https://www.jamieoliver.com/

Ingredients 500 gr. plain flour , plus extra for dusting 1 tbsp baking powder 125 ml groundnut oil , plus extra for frying 2 cloves of garlic , finely sliced 2 onions , finely chopped 1 tsp cumin 800gr. tins of kidney beans , drained 2 tbsp sour cream a splash of white wine vinegar 1–2 red chillies , deseeded and finely chopped, to serve 1 bunch of coriander , finely chopped to serve lime wedges , to serve Topping options 220 gr. chorizo , sliced and fried 150 gr. Cheddar cheese , coarsely grated 150 gr. Feta cheese , broken into chunks 2 - 4 avocados , sliced and dressed with lime juice 4 - 6 large free-range eggs , fried chilli sauce Method Sift the flour, baking powder and 2 teaspoons of salt together in a bowl and make a well in the centre. Pour in the groundnut oil and about 200 ml of warm water, or as much as you need to form a dough, mixing with a knife until it comes together. Tip the dough onto a floured work surface and knead for 4 - 5', until smooth and elastic, then return it to the bowl, cover with a tea towel and leave to prove for 1 hour. Place a large non-stick frying pan over a low–medium heat and pour in a glug of the oil. Add the garlic, onions and cumin and sauté for about 10', until soft and sticky. Turn up the heat to medium, stir in the kidney beans, sour cream and vinegar, season well and simmer for about 5', until the beans have softened. Mash your refried beans for a coarse texture, or blitz them in a blender if you prefer them smooth. Return the beans to the pan and leave to one side for reheating later. When your dough has risen, divide it into 12 even pieces and roll them into balls. Flatten out each one with your hand, then, on a floured surface, roll them out into a tortilla 2mm thick and about 18cm in diameter. Place a large non-stick frying pan over a medium heat and, once hot, dry-fry each tortilla for 1' on each side, until just coloured Cover with warm tortillas with kitchen foil while you fry the rest. When you're ready to serve, lay out your chosen toppings. Place the pan of bean mixture over a low-medium heat for 1 - 2', until warmed through, then spread a couple of spoonfuls over each tortilla. Scatter over the chilli and coriander, add your toppings and serve with lime wedges on the side, for squeezing over. Source: https://www.jamieoliver.com/

Ingredients 50 gr. whole almonds 1 small onion 2 cloves of garlic 4 anchovy fillets in oil olive oil 300 gr. dried fettuccine , or linguine 4 baby courgettes , with flowers 300 gr. yellowfin tuna 400 gr. quality cherry tomatoes 1 lemon 30 gr. pecorino cheese extra virgin olive oil Method Lightly toast the almonds in a large frying pan on a medium heat, then tip into a pestle and mortar, leaving the pan on the heat. Peel the onion and garlic, finely chop with the anchovies and add to the pan with 2 tablespoons of olive oil. Fry for 4', stirring regularly. Meanwhile, cook the pasta in a pan of boiling salted water according to the packet instructions. Slice the courgettes ½cm thick, reserving the flowers, chop the tuna into rough 1cm dice, then stir both into the frying pan. Scrunch in the tomatoes through your clean hands, squeeze over the lemon juice and leave to tick away, stirring regularly. Finely grate the pecorino. Pound the almonds until fine. Once cooked, use tongs to drag the pasta straight into the frying pan, letting some starchy cooking water go with it. Toss together, then turn the heat off, tear in the courgette flowers and toss in the pecorino and most of the almonds. Check the seasoning, loosen with an extra splash of cooking water, if needed, and serve, sprinkled with the remaining almonds, finished with a drizzle of extra virgin olive oil. Source: https://www.jamieoliver.com/

Ingredients 1 large leek 6 cloves of garlic 2 large handfuls of cavolo nero, dark curly kale or savoy cabbage 100 ml extra virgin olive oil 500 gr. dried pasta , such as penne, linguine or spaghetti 100 gr. Parmesan cheese Method Trim, halve and chop the leek into chunks, and peel the garlic. Put a large pan of salted water on to boil, then drop in the leek and garlic cloves. Cook for 3', then add your cavolo nero, kale or cabbage. Cook for another 3 - 3½', but no more! Using tongs or a slotted spoon, move the veg to a liquidiser, it’s OK if a bit of water comes with it. Add your oil and liquidise until you’ve got a vivid green purée, the same consistency as double cream. If it’s a bit too dry, add a splash of the cooking water. Have a taste, season with sea salt and black pepper, then put aside. Bring the water back to boil, and cook the pasta according to the packet instructions. Drain and return the pasta to the pan, add the sauce and allow it to simmer over a medium-low heat for 30". As it comes back to the boil, remove from the heat and finely grate in the Parmesan. Be quick, so your pasta doesn’t overcook, then check the balance of cheese, salt and pepper. Finely grate over extra Parmesan, then serve on a big platter and eat as soon as possible. Comments

Ingredients 500 gr. red and yellow cherry tomatoes , quartered 150 gr. black olives , stoned 6 anchovy fillets in oil , drained and finely sliced 1 clove garlic , finely sliced extra virgin olive oil 400 gr. orecchiette pasta 1 sprig fresh marjoram, oregano or thyme , leaves picked Method Put the tomatoes into a large mixing bowl with the olives, anchovies and garlic. Add a few lugs of the best olive oil you can find, season to taste and gently stir together. Cook the pasta in plenty of boiling salted water until tender, then drain and add to the mixing bowl. Stir it all together and let it sit for a minute or two, so the pasta starts to suck up all the lovely flavoured juices in the bowl. Stir again, check the seasoning and serve sprinkled with the marjoram, oregano or thyme leaves. Source: https://www.jamieoliver.com/

Ingredients 400 g durum wheat flour , or fine semolina flour, plus extra for dusting Method Pile the flour on to a clean surface and make a well in the middle. Gradually add 200 ml of warm water, using a fork to bring the flour in from the outside until it forms a dough. Knead on a flour-dusted surface, switching between fast and slow kneading, for 10', or until smooth and firm. Cut the dough into four so you can work with it a quarter at a time. Cover the rest with a clean damp tea towel while you work, to stop it drying out. Roll your first quarter into a long sausage shape about 1 cm in diameter, then cut it into 1 cm nuggets. Keep your surface well dusted with flour. Method 1 starting at the edge furthest away from you, drag a blunt eating knife towards you over a nugget of dough, so it curls round and over the knife. Gently pull the dough off the knife, push your thumb inside and turn it inside out. Repeat, and you’ll get it after a while. Method 2 Requires you to stick your thumb into the centre of a nugget, roll it into a ball first if you want to be more precise, rotate your thumb around to create a round disc, then pick the disc up and hold it between your thumb and forefinger, pulling it gently over your forefinger to make a similarly effective little ear. Transfer to a floured tray as you go. Source: https://www.jamieoliver.com/

Ingredients 400 gr. durum wheat flour , or fine semolina flour, plus extra for dusting olive oil 1 dried red chilli 1 dried red pepper 1 teaspoon sweet paprika 15 gr. fresh thyme 125 gr. large higher-welfare quality spicy sausage 1 red onion 2 cloves of garlic 125 ml southern Italian white wine 400 gr. tin of quality plum tomatoes 40 gr. pecorino , or Parmesan cheese Method Pile the flour on to a clean surface and make a well in the middle. Gradually add 200 ml of warm water, using a fork to bring the flour in from the outside until it forms a dough. Knead on a flour-dusted surface for 10', or until smooth and elastic. Cut the dough into four so you can work with it a quarter at a time. Cover the rest with a clean damp tea towel while you work, to stop it drying out. Roll your first quarter into a long sausage shape about 1cm in diameter, then cut it into 2 cm chunks. Lightly flour the back of a fine grater, gently squash a chunk of dough against it with your thumb and roll it off to create a nubbly,textured shape. Place on a semolina-dusted tray and repeat – you’ll get the knack. Place a large frying pan on a medium heat with 3 tablespoons of oil. Remove the stalks and seeds from the chilli and pepper, tear into flakes and add to the pan. Strip in the thyme leaves and fry for 30", or until crisp, then spoon out and save for later, leaving the pan on the heat. Squeeze the sausagemeat out of the skin into the pan and mash it up. Peel, finely chop and add the onion and garlic, and the paprika, if using,, then fry gently for 15', or until soft, stirring occasionally. Add the wine, cook away, then mash in the tomatoes. Season and simmer for 15'. Cook the pasta in a pan of boiling salted water for 4', or until tender, then drain, reserving a mugful of starchy cooking water. Toss with the sauce, finely grate over most of the pecorino and toss again, loosening with a splash of reserved cooking water, if needed. Sprinkle over the chilli pepper mix and finely grate over the remaining pecorino, to finish. Source: https://www.jamieoliver.com/

Ingredients 300 gr. dried spaghetti olive oil 100 gr. leftover hard cheese , such as Parmesan, Cheddar, Gruyère 3 large free-range eggs 250 ml double cream 250 gr. leftover cooked smoked higher-welfare ham 3 sprigs of fresh rosemary Method Preheat the oven to 180 ºC. Cook the spaghetti in a pan of boiling salted water according to the packet instructions, then drain and leave to steam dry and cool. Rub the inside of a 20 cm loose-bottomed cake tin with oil, then finely grate a thin layer of cheese all over the base, shaking it up the sides. Once the spaghetti is cool, transfer it to a large bowl, gently pulling it apart, then beat and add the eggs, along with the cream and a generous pinch of black pepper. Chop and add the ham, finely grate in the rest of your cheese, and pick, chop and add the rosemary leaves. Toss together well, then pack into the cake tin and place on a baking tray. Bake for 35', or until golden, crisp and cooked through. Leave the carbonara cake to sit for 3' in the tin, then carefully and confidently run a knife around the rim and release it proudly on to a board. Serve with a fresh, zingy lemon-dressed salad on the side. Source: https://www.jamieoliver.com/

Ingredients 455 gr. basmati rice 5 tablespoons vegetable oil 2 tablespoons mustard seeds 2 teaspoons urad dhal, small dried split peas 1 handful curry leaves 2 lemons , rind and juice of 1 bunch fresh coriander , chopped sea salt freshly ground black pepper Method Throw the rice into boiling water, cook for 10 minutes and drain. Heat the oil in a small frying pan, over a medium heat. Add the mustard seeds and as they begin to pop add the urad dhal, curry leaves and strips of lemon rind, remove these with a vegetable peeler. Leave to cook for 1' until the urad dhal and lemon peel are lightly coloured. Add the drained steaming rice to a bowl and pour over the cooked spices, lemon juice and chopped coriander. Season to taste. Source: https://www.jamieoliver.com/

Ingredients 1 lemon , zest of 3 dried bird's-eye chillies 4 cloves garlic , peeled 6 good-quality salted anchovy fillets in oil ½ large loaf ciabatta , stale if possible, cut into chunks olive oil risotto 700 ml organic vegetable or chicken stock , hot 50 g butter 1 small handful Parmesan cheese , freshly grated, plus a block for grating sea salt freshly ground black pepper Method Whiz the lemon zest, dried chillies, garlic, anchovies and bread chunks in a food processor with a bit of oil from the anchovy tin until the mixture looks like breadcrumbs. Heat a large frying pan and add a splash of olive oil. Fry the breadcrumbs in the oil until darkened and crisp, then drain them on a piece of kitchen paper and allow to cool. Make your risotto. Place a large saucepan on a medium to high heat and pour in half the stock, followed by all your risotto base. Stirring all the time, gently bring to the boil, turn the heat down and simmer until almost all the stock has been absorbed. Add the rest of the stock a ladleful at a time until the rice is cooked. You might not need all your stock. Be careful not to overcook the rice, check it throughout cooking to make sure it’s a pleasure to eat. It should hold its shape but be soft, creamy and oozy. And the overall texture should be slightly looser than you think you want it. Turn off the heat, beat in your butter and Parmesan, check the seasoning and add a little salt and pepper if needed. Don’t be too generous with the salt because the pangrattato has salt in it too and you don’t want to overdo it! Place a lid on the pan and leave the risotto to rest for a minute. Source: https://www.jamieoliver.com/

Ingredients risotto 1 butternut squash 1 level tablespoon coriander seeds 2 small dried chillies sea salt freshly ground black pepper olive oil 12 slices higher-welfare pancetta or dry-cured smoky bacon 100 gr. chestnut 1 bunch fresh sage , leaves picked 6 heaped tablespoons mascarpone cheese , optional Method Preheat your oven to 190 °C. Carefully cut your butternut squash in half and scoop out the seeds. Put these to one side. Cut the squash lengthways into 0.5cm. Bash up your coriander and chillies with a pinch of salt and pepper in a pestle and mortar, or use a metal bowl and the end of a rolling pin. Dust this over your squash with a tablespoon of olive oil. Toss around until completely coated. Line up snugly in a roasting tray and bake for around 30' until the flesh and skin are soft to the touch. Now get all your ingredients ready and start making your risotto. Remove the squash from the oven and lay your pancetta over it. Mix the squash seeds, chestnuts and sage leaves with a little olive oil, salt and pepper. Sprinkle over the squash and pancetta and place back in the oven for about 5 - 10' until the pancetta is crisp. Once the squash has cooled down a little, shake off the pancetta and chestnuts and finely chop the squash. Add this to the risotto. Season to taste and serve with the pancetta, chestnuts, sage leaves and squash seeds sprinkled over the top. Lovely served with a big dollop of mascarpone cheese on the side. Source: https://www.jamieoliver.com/

Ingredients 400 gr. sushi rice or Thai sticky rice 400 ml tin of coconut milk 100 gr. palm sugar or brown sugar 2 large ripe mangos Method Soak the rice in cold water and leave overnight. The next day, rinse and drain the rice, repeating until the water runs clear. Place it in a pan, cover with cold water and pop on the lid. Bring to a rolling boil, then simmer over a low heat for 5', or until all the water is absorbed. In another pan, stir the coconut milk, sugar and ¼ teaspoon of salt over a medium heat. Bring it to the boil, then take off the heat. Pour half over the rice and leave to absorb for about 2', or until the rice is soft. Pour the rest into a bowl. Chill both in the fridge. Fold the coconut milk through the rice, then peel, destone and cut the mango into wedges. Serve with the sticky rice. Source: https://www.jamieoliver.com/

Ingredients 4 large sweet potatoes olive oil 8 rashers of higher-welfare smoked streaky bacon 125 gr. Monterey Jack or Cheddar cheese 4 spring onions 1-2 fresh red chillies soured cream , to serve Method Set up your barbecue for the heat canyon technique by placing coals on opposite sides of the barbecue to make two heat walls. Cover with the lid and allow to heat up like an outdoor oven, you want a temperature of around 175 °C. Scrub the sweet potatoes clean, then rub all over with a drizzle of oil and a good pinch of sea salt. Place on the middle of the barbecue, cover with the lid and bake for around 1 hour. Fry the bacon, in a pan over a high heat, or until golden and crisp, then set aside for later. Split the potatoes open, crumble in the bacon and grate over the cheese. Return to the indirect heat on the barbecue for a further 5 - 10' with the lid on,or until the cheese has melted. Trim and finely slice the spring onions and chilli then sprinkle over the potatoes, serve with spoonfuls of soured cream and devour. Source: https://www.jamieoliver.com/

Ingredients 2 red onions 2 cloves of garlic 1 fresh red chilli 2 large carrots olive oil 1 heaped teaspoon sweet smoked paprika 1 level teaspoon cumin seeds 1 level teaspoon dried chilli flakes 6 medium sweet potatoes 700 ml jar of passata 800 gr. mixed beans 100 ml quality BBQ sauce a few sprigs of fresh rosemary ½ a loaf of ciabatta or stale bread 40 gr. Cheddar cheese , optional fat-free natural yoghurt , to serve Method Preheat the oven to 180 °C. Peel the onions and garlic, then finely slice with the chilli. Peel and chop the carrots. Put all these into a large roasting tray and place on a medium heat with a lug of oil, the paprika, cumin and chilli flakes. Cook for 20', or until softened, stirring regularly. Meanwhile, scrub the sweet potatoes clean, then rub them with a little oil, sea salt and black pepper, place on a baking tray and put aside. When the time’s up, stir the passata into the tray, add a splash of water to the empty jar, swirl it around and pour it in along with the beans. Drizzle over the BBQ sauce, season lightly and stir well. Pick and roughly chop the rosemary leaves, toss in a little oil and sprinkle over the top, then place in the oven for around 1 hour, or until bubbling, baked and gorgeous, adding a splash or two of water to loosen, if needed. Put the tray of sweet potatoes into the oven for the same amount of time, or until soft and cooked through. Around 20' before the beans are ready, tear the bread into rough chunks and toss with a drizzle of oil in a roasting tray. Grate over the Cheddar, if using, then place on the bottom shelf of the oven for around 15', or until crispy and golden, to make croutons. Remove everything from the oven, tear up or squidge open the potatoes, and serve with the beans, dollops of yoghurt and the homemade croutons to mop up that delicious sauce, with a simple green salad on the side. Source: https://www.jamieoliver.com/

Ingredients 50 gr. pecans ½ teaspoon cinnamon 1 whole nutmeg , for grating 6 sweet potatoes 2 tablespoons marmalade 50 gr. unsalted butter 200 gr. plain marshmallows Method Preheat the oven to 200 ºC. Toast the pecans in a frying pan until golden, then add the cinnamon and a good grating of nutmeg. Cook for another 30", then transfer to a chopping board. Bake or steam the sweet potatoes, doing this in the microwave will be quickest, until cooked through. Transfer to the board with the nuts and scoop out the flesh, discarding the skins. In a bowl, combine the sweet potato, marmalade and butter, mashing it all together, then season. Spoon into an ovenproof dish and top with the marshmallows. Bake for 25', or until the marshmallows are golden and puffed up. Cool slightly before serving. Source: https://www.jamieoliver.com/

Ingredients 1 large sweet potato 3 tablespoons olive oil 2 medium red onions 6 large free-range eggs 100 gr. blue cheese 1 whole nutmeg , for grating Method Preheat the oven to 190 ºC. Rub the sweet potato with 1 tablespoon of oil and season with sea salt and black pepper. Bake for 40', or until cooked through. Remove and leave to cool. Peel and finely slice the onions. Heat 1 tablespoon of oil in a 26 cm ovenproof frying pan over a medium heat, add the onion, pop on the lid and cook for 20', or until soft. Leave to cool. Whisk the eggs in a bowl. Crumble in the cheese, then add the onion, and scoops of sweet potato flesh, discarding the skin. Add a good grating of nutmeg, then season. Wipe out the pan and coat with 1 tablespoon of oil, then add the egg mixture and fry over a medium heat until the eggs start to settle and cook. Reduce the heat to low and cook for 3' more, then transfer to the oven for 10', or until cooked through. Delicious served with a seasonal salad. Source: https://www.jamieoliver.com/

Ingredients 2 onions 600 gr. free-range chicken thighs , skin off, bone out 350 gr. mixed mushrooms 30 gr. thyme 375 gr. block of all-butter puff pastry cold Method Preheat the oven to 220 ºC. Place a 30 cm non-stick ovenproof frying pan on a high heat, with a smaller non-stick pan on a medium heat alongside. Pour 1 tablespoon of olive oil into the larger pan. Peel and roughly chop the onions, adding them to the larger pan as you go. Roughly chop two- thirds of the thighs, finely chop the rest, and add to the onion pan. Cook for 6', or until golden, stirring occasionally. Meanwhile, place the mushrooms in the dry pan, tearing up any larger ones. Let them toast and get nutty for 4', then tip into the chicken pan and strip in half the thyme leaves. Remove the pan from the heat, add a pinch of sea salt and black pepper, then stir in 1 tablespoon of red wine vinegar and 150 ml of water. Working quickly, roll out the pastry so it’s 2 cm bigger than the pan, then place it over the filling, using a wooden spoon to push it into the edges. Very lightly criss-cross the pastry, then brush with 1 teaspoon of olive oil. Poke the remaining thyme sprigs into the middle of the pie. Bake at the bottom of the oven for 15', or until golden and puffed up. Source: https://www.jamieoliver.com/

Ingredients 1 red pepper 6 spring onions 20 gr. black olives 100 gr. ripe cherry tomatoes 170 gr. couscous ½ a cucumber 2 free-range chicken breasts olive oil 1 teaspoon dried oregano 1 lemon 100 gr. fat-free natural yoghurt 15 gr. fresh mint 1 carrot extra virgin olive oil Method Fill a small pan with water, place over a medium heat and bring to the boil. Meanwhile, halve, deseed and finely chop the pepper. Trim and finely slice the spring onions. Bash the olives and tear out the stones, if needed, then roughly chop. Halve the cherry tomatoes, then place it all into a large bowl and set aside. Place the couscous into a bowl, cover with 250 ml of the boiling water. Cover with a plate and set aside. While the couscous is steaming, coarsely grate the cucumber into a small bowl, add a pinch of sea salt and leave for 5'. Meanwhile, place the chicken on a plate. Drizzle over 1 teaspoon of olive oil, the oregano and a pinch of black pepper. Finely grate over the lemon zest, then turn the chicken over to coat. Using clean hands, gently squeeze the moisture from the grated cucumber into the sink, then return to the bowl. Stir in the yoghurt, a good squeeze of lemon juice and a pinch of pepper. Pick and finely chop the mint leaves, then stir half into the yoghurt mixture. Using a speed-peeler, peel the carrot, then continue shaving it into long ribbons. Place into a small bowl, season with a pinch of salt and pepper and add a good squeeze of lemon juice. Heat a non-­stick frying pan on a medium-high heat. Meanwhile, fluff up the couscous with a fork, then add stir through the chopped vegetables with the remaining chopped mint. Add 2 teaspoons of extra virgin olive oil and the juice of half a lemon. Stir well and season to taste with black pepper. Place the chicken into the hot pan and fry for 10', or until cooked through, turning from time to time, then slice into rough strips. Divide the couscous between plates, top with the carrot salad and chicken, then serve with the tzatziki. Source: https://www.jamieoliver.com/

Igredients 1 knob butter 100 gr. polenta 200 gr. plain flour , sifted 100 gr. stale breadcrumbs 100 gr. caster sugar , plus extra for dusting 500 ml full-fat milk 3 large free-range eggs , beaten 100 gr. runny honey 55 ml olive oil 100 gr. dried figs , chopped or torn up 100 gr. raisins or sultanas 500 gr. firm eating apples , peeled, cored and roughly diced ½ teaspoon ground cinnamon 2 oranges , zest of 2 lemons , zest of 1 teaspoon salt Method Preheat the oven to 180 ºC and butter a shallow 28 cm loose-bottomed cake tin. Mix the polenta, flour, breadcrumbs and sugar in a large bowl. In a separate bowl, mix together the milk, eggs, honey and olive oil. Add the wet mixture to the dry mixture, making sure you stir it all together well. Add the figs, raisins, apples, cinnamon, orange and lemon zest and salt, and stir again. Pour the mixture into your cake tin and bake for about 50'. Keep an eye on it, you may need to cover it with some foil if you find that it starts to brown too much at the edges. Before serving, sprinkle over some caster sugar and make sure you eat it warm. Source: https://www.jamieoliver.com/

Ingredients 2 large free-range eggs 1 small ripe banana ground nutmeg ground cinnamon 2 thick slices of seeded wholemeal bread 150 gr. raspberries olive oil 20 gr. shelled pistachios 4 heaped tablespoons fat-free natural yoghurt manuka honey Method In a blender, blitz the eggs, peeled banana, and 1 pinch each of nutmeg and cinnamon until smooth, then pour into a wide shallow bowl. Cut your bread 2, cm thick, then cut a slit into the longest side of each slice and wiggle your knife inside to make a pocket. Use your finger to stuff the raspberries inside, pack as many in as you can, but be gentle so you don’t tear the bread. Lay in the eggy mixture and gently squash the bread so it soaks up the eggs. Meanwhile, put a large non-stick frying pan on a medium-low heat with 1 teaspoon of oil, then wipe it around and out with kitchen paper. Pour half the excess egg mixture into one side of the pan, then place a piece of soaked bread on top to give it a lovely pancake layer. Repeat with the rest of the mixture and the other slice alongside it. Cook for 3 - 4', or until golden, then confidently flip over to cook for the same amount of time. Meanwhile, smash up the pistachios in a pestle and mortar, toast them first, if you like. Serve the eggy bread dolloped with yoghurt, sprinkled with pistachios and an extra pinch of cinnamon and drizzled with a little honey. Source: https://www.jamieoliver.com/

Ingredients 3.5 gr. dried yeast 1 teaspoon runny honey 45 gr. ghee , or unsalted butter 250 gr. strong white bread flour , plus extra for dusting 3 heaped tablespoons low-fat natural yoghurt 1 tablespoon nigella seeds Method Combine the yeast, honey and 125 ml of lukewarm water in a bowl, then set aside for 5', or until starting to bubble. Melt the ghee in a small pan over a low heat. Meanwhile, combine the flour and ½ tablespoon of sea salt in a large bowl and make a well in the middle. Pour 1 tablespoon of the melted ghee into the well, followed by the yoghurt and yeast mixture, then beat the wet ingredients together with a fork. Gradually start incorporating the flour from the sides until it starts to form a rough dough, then bring it together with your hands, it should be soft and sticky, so add a splash more water, if you think it needs it. Knead the dough on a flour-dusted surface for around 5', or until smooth, then place into a lightly floured bowl. Cover with a clean tea towel and leave in a warm place for 90', or until doubled in size. Once risen, knock back the dough with your fist, then divide into 6 balls. Roll each portion into an oval shape, roughly 1½cm thick. Heat a large non-stick frying pan over a high heat, add a naan bread and cook for 5 - 6', or until cooked through, turning halfway. Brush with a little of the remaining ghee, sprinkle over a few nigella seeds and a small pinch of salt. Keep warm in the oven while you make the remaining breads. Source: https://www.jamieoliver.com/

Ingredients 40 gr. candied peel 50 gr. glacé cherries 1 orange 100 gr. raisins, sultanas and currants 25 gr. dried cranberries 2 tablespoons brandy or dried rum 3-4 cardamom pods 7 gr. dried active yeast 25 gr. sugar 125 ml whole milk , plus a little extra 275 gr. strong white bread flour , plus extra for dusting ½ teaspoon mixed spice 50 gr. unsalted butter at room temperature 1 medium free-range egg 1 teaspoon vanilla extract 25 gr. almonds 25 gr. shelled pistachios 225 gr. marzipan olive oil , or vegetable oil, for greasing icing sugar , for dusting Method Finely chop the candied peel, and quarter the glacé cherries and finely grate the orange zest. Place all of the dried fruit into a bowl with the orange zest. Squeeze the orange juice into a pan, add the brandy or rum and heat to just below boiling point, then pour it over the dried fruit. Mix well, then set aside for 1 - 2 hours to allow it to plump up. Dough Remove the seeds from the cardamom pods, then grind to a powder in a pestle and mortar, roughly ¼ of a teaspoon. Spoon the yeast into the bowl of a free-standing mixer, then add the sugar. In a pan, heat the milk until just warm, add to the yeast and whisk to combine. Set aside for 5 - 10', until the yeast has formed a thick, foamy crust on the milk. Add the flour, spices and ½ teaspoon of sea salt. Using a dough hook, combine the butter, egg and vanilla, then mix for 5', until smooth and elastic. Cover the bowl with clingfilm and leave in a warm place until the dough has doubled in size, about 1 hour. Line a baking sheet with baking paper and set aside. Roughly chop the almonds and pistachios. Pour away about half the liquid from the soaked fruit, then add the fruit and remaining liquid to the dough, along with the nuts, mix again. Turn the dough out onto a lightly floured surface and knead lightly for 1'. Shape the dough into an oval shape, about A4 size. Roll the marzipan into a neat log, about 4cm shorter than the length of the dough, and place in the middle of the oval. Brush one long edge of the dough with milk and fold it over, completely encasing the marzipan, and press the edges together to seal. Carefully lift the dough onto the baking sheet, cover loosely with oiled clingfilm and leave to rise for 45 - 60', until nearly doubled in size. Preheat the oven to 180 ºC. Remove the clingfilm, then bake the stollen for 30', or until golden, risen and the underside sounds slightly hollow when tapped. Leave to cool on a wire rack before dredging with icing sugar to serve. Source: https://www.jamieoliver.com/

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/

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/

Ingredients 1 small handful of dried porcini 2 sticks of celery 2 red onions 2 cloves of garlic olive oil 150 gr. risotto rice or pearl barley 100 ml white wine 500 ml hot organic vegetable stock 200 gr. mixed wild mushrooms 100 gr. pistachios 100 gr. almonds 125 gr. vegetarian Cheddar cheese , omit to make vegan nut roast 1 fresh red chilli 1 lemon 2 sprigs of fresh sage 2 sprigs of fresh rosemary 2 sprigs of fresh thyme 2 large free-range eggs , omit to make vegan nut roast 1 handful of sourdough or ciabatta breadcrumbs 2 tablespoons soft light brown sugar 200 gr. fresh cranberries Method Soak the dried porcini in a little boiling water. Trim and finely chop the celery, and peel and finely chop the onions and garlic. Heat a drizzle of oil in a large pan over a low heat. Add the celery and onion, and cook for 10', until soft and sweet, then add the garlic and cook for another 1-2'. Turn up the heat and add the rice. Cook for a minute or so until you hear it snap, crackle and pop, then add the wine and stir until absorbed. Drain the porcini, sieve and discard any grit from the liquid and add to the risotto pan, stirring until absorbed. Finely chop the porcini and add to the pan. Add the hot stock, a ladleful at a time, stirring each one in until it has been completely absorbed, about 20'. Stir as much as you can, this is what will make it creamy. Once the rice is al dente transfer to a bowl to cool. Preheat the oven to 190 ºC. Fry the wild mushrooms in a little oil over a medium heat for 5 - 10', until they are just starting to crisp. Toast, then bash the nuts into coarse pieces, or quickly pulse in a food processor. Coarsely grate the cheddar, finely chop the chilli and finely grate the lemon zest. Pick and roughly chop all the herb leaves. In a small bowl, beat the eggs. Add the breadcrumbs, cheddar, chilli, lemon zest, eggs and chopped herbs, season to the rissoto and mix well. Butter a 20 cm loaf tin and line the bottom with greaseproof paper. Cook the sugar and the cranberries in a pan over a medium heat for 1 - 2', then tip into the tin and spread evenly. Pile on the nut-roast mixture and pack it down with the back of a spoon. Cover with foil and bake for 45', then remove the foil and cook for a further 15', when is ready remove it from the oven and leave to settle for 10'. Flip the whole lot over, then carefully lift the tin off. Source: https://www.jamieoliver.com/

Ingredients Biscuit base 75 gr. unsalted butter , plus extra for greasing 300 gr. dark chocolate biscuits Filling 850 gr. dark cherries in syrup 2 clementines 350 gr. caster sugar 6 large free-range eggs 400 ml double cream 560 gr. Philadelphia plain cream cheese 2 teaspoons vanilla extract Topping 200 gr. dark chocolate 70% cocoa solids, plus extra for serving 1 dash of double cream 50 gr. unsalted butter 1 clementine Method Preheat the oven to 180 ºC. Grease the sides and line the base of a deep 23 cm loose-bottomed cake tin. To make the biscuit base, melt the butter in a pan over a low heat. Blitz the biscuits in a food processor until they resemble fine crumbs, then add to the melted butter. Mix well to coat the crumbs, then tip into the prepared cake tin, spreading it out evenly. Place in the hot oven for 10', or until darker in colour, then remove and leave to cool. Meanwhile, to make the filling, add the tinned cherries and their syrup, the clementine zest and juice and 150 gr. of sugar to a pan over a medium heat. Cook for around 20', or until reduced to a syrupy consistency. Leave to cool and set aside. Separate the egg yolks and whites into 2 separate bowls. Add the remaining 200 gr. of sugar to the yolks, then use an electric whisk to beat for 5 - 7', or until pale and fluffy. Whisk the egg whites until stiff peaks form. Place the cream, cream cheese and vanilla extract into a third bowl and beat into soft peaks. Fold the egg yolk mixture into the cream cheese mixture and gently fold through the egg whites. Spoon the mixture onto the biscuit base, then gently swirl through the cherry syrup. Place the cheesecake in the freezer to set overnight. When you’re nearly ready to serve, make the chocolate glaze topping. Place a medium heatproof bowl over a pan of simmering water, then add the dark chocolate, cream and butter. Allow to melt, stirring occasionally. Remove the cheesecake from the tin and place on a cake stand. Pour over the chocolate glaze, then decorate with some gratings of dark chocolate and clementine zest. Serve with a gold leaf and sparklers to make it extra special. Source: https://www.jamieoliver.com/

Ingredients 375 gr. pre-rolled shortcrust pastry 3 large free-range eggs 150 ml single cream 50 gr. Cheddar cheese 100 gr. cooked higher-welfare ham 50 gr. stilton a few sprigs of fresh sage Method Preheat the oven to 180 ºC. Line a 20 cm tart tin with the pastry, prick with a fork and place in the freezer for an hour. Line the tart case with greaseproof paper and fill with baking beans or rice. Blind bake in the oven for 15'. Remove the paper and beans and bake for a further 5'. In a large bowl, beat the eggs with the cream. Coarsely grate and sprinkle in the Cheddar and shred in the ham. Crumble in the stilton, snip in the sage leaves and season with some black pepper. Mix all together with a fork, and carefully pour into the pastry case. Place back in the oven and bake for a further 25' until golden. Source: https://www.jamieoliver.com/

Ingredients Pastry 150 gr. plain flour 40 gr. cocoa 25 gr. icing sugar 120 gr. unsalted butter 1 large free-range egg yolk Filling 300 gr. caster sugar 60 ml runny honey 300 ml double cream 45 gr. unsalted butter Nut brittle 50 gr. blanched hazelnuts 100 gr. caster sugar Spun sugar 100 gr. caster sugar 1/2 tablespoon glucose syrup Method Pastry Sift the flour, cocoa and icing sugar into a bowl. Rub in the butter until it resembles fine breadcrumbs and stir in a pinch of sea salt. Stir in the egg yolk and 45 ml water, then bring together into a dough, add more flour if necessary. Wrap in clingfilm and leave to rest in the fridge for 30'. Preheat the oven to 190 ºC. Line a 25 cm fluted tart tin with the pastry, pressing into the sides. Line with baking paper and fill with baking beads or rice. Set on a baking sheet and rest in the fridge for 30'. Transfer the tin to the oven on the baking sheet for 15'. Roast the nuts for the brittle at the same time, until they are a golden brown. Remove the baking paper and beads or rice. Return the pastry to the oven for 5', or until the base has cooked through. Filling Place the sugar and honey into a pan and set over a medium heat. Once the sugar begins to melt, swirl in circular motions to start the caramel until it’s golden. Remove from the heat, whisk in the cream and butter. Place back onto the heat and whisk until the caramel turns golden brown. Remove and pour into the tart case, then set aside. Nut brittle Line a baking tray with baking paper. Put the sugar in a pan with the thermometer and set over a medium heat. Have your roasted hazelnuts ready. When the sugar starts to gently bubble at the edges, tilt the pan to ensure the sugar melts evenly. Before long, about 3', all of it will be melted. When it gets to 150 ºC, remove the pan from the heat and swirl in the hazelnuts, do not stir with a spoon. Quickly pour it onto the tray and leave to aside. When the nut brittle is cool, chop or blitz in a processor to small pieces. Sprinkle the pieces of brittle over the top of the finished tart. To decorate with spun sugar, heat the sugar and glucose with 50ml water in the same pan, over a medium heat. Allow the sugar to melt, stir for even texture. Heat for 8 - 10', until 150 ºC, then remove and quickly place into an ice bath to stop the process and set aside. Take two forks and pull the sugar out, twirling the forks to make long strands into nests. Alternatively, place a piece of baking paper on your countertop. While holding a long metal spoon with one hand over the paper, pull the sugar from the pan and quickly flick it back and forth over the long spoon, allowing the sugar to form long thin strands, which you can gather. Use these to decorate the top of the tart. Source: https://www.jamieoliver.com/

400 gr. squash olive oil 1 red onion 2 cloves of garlic 50 gr. dried apricots 50 gr. sour cherries or cranberries 2 tesapoons cumin seeds 2 teaspoons coriander seeds 1 lemon 15 gr. fresh coriander 200 gr. tinned or vacuum-packed chestnuts ½ teaspoon ground turmeric 1 teaspoon ground cinnamon 100 gr. shelled pistachios 100 gr. almonds 100 gr. cooked quinoa or brown rice 2 medium free-range eggs, or to make it vegan, 2 tablespoons of chia seeds mixed with 6 tablespoons of water and left to soak 1 pomegranate Tomato sauce 2 cloves of garlic 1 small onion 2 fresh red chillies 1 stick of cinnamon ½ a bunch of fresh thyme 1 pinch of turmeric 800 gr. quality plum tomatoes 1 tablespoon balsamic vinegar Feta 200 gr. feta cheese , optional 1 lemon , optional 1 teaspoon coriander seeds , optional Method Preheat the oven to 180 °C. Grease a 24 cm loose-bottomed tart tin with a little olive oil. Peel, deseed and chop the squash into 1cm chunks, then toss onto a baking tray with a drizzle of oil, sea salt and black pepper, roast for 20 - 25'. Peel and roughly chop the onion and garlic, and roughly chop the apricots and cranberries. Bash the cumin and coriander seeds, and zest the lemon. Pick and roughly chop the coriander, then roughly chop the chestnuts. In a frying pan over a medium heat, cook the onion in a little oil for 10' or until soft and sweet. Add the garlic and cook for another minute or so, until beginning to soften, then add all the spices and a little more oil. Cook for a couple more minutes, until it’s all smelling great. Remove from the heat and set aside. Blitz the pistachios and almonds until they’re ground to a coarse powder with a little texture. Tip into a bowl with the quinoa or rice and dried fruit, then add the lemon zest, coriander and chestnuts. Beat and stir in the eggs, or chia seed mix, and the onion. Take the squash out of the oven and mash half of it with the back of a fork, leaving the other half in chunks, then stir this into the mixture too. Pile the lot into the prepared tin and press down to flatten. Cook in the oven for 45 - 50', or until set. While it’s cooking, make the tomato sauce. Peel and chop the garlic and onion. Place a large saucepan over a medium heat. Prick the chillies and add to the pan with a little oil, the cinnamon stick, sprigs of thyme, garlic, onion and turmeric. Cook for a minute or two, then add the plum tomatoes. Fill the tin with water and pour that in too, stirring to break up the tomatoes. Season with salt, stir through the balsamic vinegar and bring to the boil, reduce the heat and simmer for 20'. If using feta Place it in a bowl, zest over the lemon, add the coriander seeds, some black pepper and a good drizzle of oil and leave it to marinate. Once the sauce is thick and glossy, pick out the chilli, cinnamon and thyme. Take the nut roast out of the oven, then carefully remove it from the tin and place it on a serving platter. Scatter the loaf with the feta, if using, and the pomegranate seeds. Serve with the sauce in a side bowl. Source: https://www.jamieoliver.com/

Ingredients 2500 gr. 4-bone higher-welfare veal rack , trimmed of most of its fat and bones cleaned olive oil 2 tablespoons Dijon mustard 5 gr. dried porcini 50 gr. wholemeal bread 70 gr. vacuum packed chestnuts 3 sprigs of fresh sage Cumberland sauce 1 orange 4 tablespoons port 4 tablespoons redcurrant jelly 1 teaspoon English mustard Method Preheat the oven to 180 ºC. Remove the veal rack from the fridge and allow to come up to room temperature. Place a large frying pan over a high heat. Rub the veal all over with oil and a pinch each of sea salt and black pepper. Place it in the pan and sear all over for 3 - 4', until golden brown. Transfer the veal to the baking tray and brush the top with the mustard. Place the porcini in a small bowl, cover with boiling water and leave for a couple of minutes for the mushrooms to rehydrate and soften. Pick the sage leaves. In a food processor, add the porcini, bread, chestnuts, sage, a pinch of salt and pepper and a decent splash of oil. Pulse until it all comes together to form a coarse paste. Spoon the chestnut crust onto the veal and pat it down firmly. Place the rack in the oven for 70 - 80'. Remove from the oven and leave to rest for at least 30'. While the veal is resting, make the sauce. Squeeze the orange juice into a saucepan and combine with the remaining ingredients, plus any cooking juices from the veal pan. Place over a low heat, stirring, until smooth and combined. Season the sauce to taste and serve with the veal rack and some steamed winter greens. Source: https://www.jamieoliver.com/

Ingredients 6 large free-range egg whites 360 gr. white caster sugar quality white chocolate Rhubarb  & strawberry compote 400 gr. rhubarb 400 gr. strawberries 1 vanilla pod 50 gr. white caster sugar or more if needed Vanilla cream 300 ml double cream 1 tablespoon white caster sugar 1 vanilla pod or ½ teaspoon vanilla extract Method For the compote, trim and cut the rhubarb into 2 cm chunks, then hull and halve the strawberries. Place all the compote ingredients in a pan with a dash of water and cook over a low heat until the fruit is soft. Allow to cool. Preheat the oven to 150 °C and line a baking tray with greaseproof paper. Meanwhile, put the egg whites and sugar in a pan and gently heat, stirring constantly until the sugar dissolves. Pour into a mixing bowl and whisk till you have soft peaks. Spoon onto the greaseproof paper in 8 mini pavlovas and bake for 40 - 45' until crunchy on the outside and soft inside. For the vanilla cream, whisk all the ingredients until the cream has increased in volume and keeps its shape. Assemble the pavlova by dolloping the cream on the meringue, followed by some fruit. To finish, shave or grate over white chocolate. Source: https://www.jamieoliver.com/

Ingredients 1 leek 750 gr. carrots 4 cloves of garlic 25 gr. toasted almonds , plus extra to serve a few sprigs of fresh dill 50 gr. feta cheese 2 tablespoons olive oil , plus a drizzle extra 1 teaspoon cumin seeds 8 big savoy cabbage leaves Method Preheat the oven to 180 ºC. Trim and finely chop the leek, chop the carrots, and peel and finely chop the garlic. Chop the almonds, plus a few extra to serve, then toast until golden. Pick the dill, then cube the feta. Heat the oil in a pan over a low-medium heat, and sauté the leek and carrots for a few minutes. Add the garlic, cumin seeds and a splash of water, season, then cover and gently cook until the veg is soft, about 5'. Stir often, adding water if it catches. Blanch the cabbage leaves in boiling salted water for 2 - 3', drain and lay out on a board. Fold most of the almonds, the dill and feta into the veg mix, then spoon 3 tablespoons into the centre of each leaf. Roll up and place, seam-side down, in a baking dish. Drizzle with oil, cover and bake for 15'. Serve with a the reserved almonds on top. Source: https://www.jamieoliver.com/

Ingredients 1 bulb of garlic ½ a bunch of fresh thyme olive oil 1800 gr. free-range chicken 1 lemon 2000 gr. duck 1 stick of cinnamon ½ a bunch of fresh sage 4 bulbs of fennel 6 red onions 8 sturdy sprigs of fresh rosemary 2 pigeons 2 partridges 2 quails 500 gr. quality sausages , in one string 1 handful of fresh bay leaves 1 tablespoon plain flour 150 ml Chianti , or other red wine 400 gr. tin of quality plum tomatoes 300 ml organic chicken stock Gremolata ½ a bunch of fresh flat-leaf parsley 2 cloves of garlic 1 lemon Polenta 250 gr. polenta 100 gr. unsalted butter 150 gr. Parmesan cheese Method Preheat the oven to full whack. Peel and add 3 cloves of garlic to a pestle and mortar, pick in half the thyme leaves and bash well with a good splash of oil and a good pinch of sea salt and black pepper. Rub the paste all over the chicken, making sure to get into all the nooks and crannies. Halve the lemon and place in the chicken cavity along with the remaining thyme sprigs. Season the duck all over, rub in a good drizzle of oil, then finely grate over half the cinnamon stick. Place the remaining stick in the cavity along with the sage. Place the chicken and duck on the top shelf of the hot oven, directly onto the bars. Reserving the fronds, trim and halve the fennel, then add to a large roasting tray with the whole, unpeeled onions and garlic bulb. Place on the shelf underneath the birds. Turn the oven temperature down to 180 ºC and cook for 80' or until the chicken is tender and the juices run clear when pierced. Pick the leaves from 2 rosemary sprigs into the pestle and mortar, then bash and bruise with a good splash of oil. Season the pigeons, partridges and quails all over with salt and pepper and drizzle with the rosemary oil. Gently untwist the links between the sausages and push the meat along to make one long sausage. Start by curling one end in, then twirl the sausage round itself in a spiral until you have one big circle of sausage. Place a few bay leaves in between the spirals. Sharpen the ends of the rosemary sprigs, then use them to skewer and secure the sausages in place. Drizzle with oil. Once cooked, remove the chicken to a plate, cover with tin foil and a clean tea towel, then leave to rest. Place the small birds directly on the oven shelf next to the duck. Place the sausage wheel on top of the roasting vegetables, then cook along with the birds for 30', or until the birds are tender and cooked through. Gremolata Pick and finely chop the parsley leaves, peel and finely chop the garlic, then place into a bowl with the reserved fennel fronds. Finely grate over the lemon zest and add a squeeze of lemon juice. Once cooked, remove the birds from the oven and leave to rest. Move the roasting tray to the top of the oven and cook for a further 15'. Polenta Bring 1.1 litres of water to the boil in a large pan. Once boiling, gradually add the polenta, whisking continuously until combined. Continue to stir over the heat for 15 - 20', or until oozy, thickened and smooth. Place the cooked veggies on a plate, then skim away and discard the fat from the tray. Pop the tray on a medium heat on the hob, stir in the flour for 1 minute, then pour in the chianti. Scrape up all that lovely goodness from the bottom of the tray, then add the plum tomatoes, any resting juices from the chicken and the stock. Bring to the boil, then reduce to a simmer for 5', or until thickened and reduced to a lovely gravy. Stir the butter into the polenta and finely grate in the Parmesan, adding a little water to loosen, if needed. Carve up the birds and slice the sausage, squeeze the onions and garlic out of their skins, then serve it all up on a board with the polenta. Scatter the gremolata on top and serve the gravy and some steamed greens on the side. Source: https://www.jamieoliver.com/

Ingredients Dough 1000 gr. type 00 flour, plus extra for dusting 7 gr. sachet of dried yeast or 5 gr. fresh yeast 1 tablespoon caster sugar Homemade nutella filling 350 gr. hazelnuts 100 gr. golden caster sugar 450 gr. quality dark chocolate 70% 225 ml double cream 150 gr. unsalted butter, at room temperature Method Dough Preheat the oven to 200 ºC. To make the dough, sieve the flour and 1 big pinch of fine sea salt onto a clean work surface, then make a well in the middle. Combine the yeast, sugar and 650 ml of tepid water in a jug, leave for a few minutes until it starts to froth, then pour into the well. Using a fork, gradually bring the flour in from the sides and swirl it into the liquid. Keep mixing and incorporating the flour until it comes together into a rough dough. With clean, flour-dusted hands, work the rest of the flour into the dough, then knead until it forms a smooth, springy and slightly wet dough. Place into a large flour-dusted bowl, dust with a little more flour, then cover the bowl with a damp cloth. Leave in a warm place for about 1 hour, or until doubled in size. Filling Spread the hazelnuts out on a baking tray, then place in the oven for 10', or until golden. Leave to cool completely. Reserving a small handful of the toasted nuts, place the rest into a food processor with the sugar, then blitz to a fairly smooth paste. Snap the chocolate into a medium heatproof bowl, and rest over a pan of simmering water on a medium heat, stir until melted. Add the cream and 100 gr. of butter, then stir until smooth and combined. Fold in 1 big pinch of sea salt and the hazelnut paste. Knock back the risen dough, then divide into 14 portions. On a flour-dusted surface, roll each portion out into rough 16 cm rounds. Spoon 1 heaped tablespoon of the chocolate mixture onto one side of each pastry round, then fold the pastry over the filling into a half-moon shape, crimping the edges to seal, they should look like Cornish pasties. Melt a small knob of the remaining butter in a large frying pan on a medium-low heat, then add as many calzones as will fit, being careful not to break or pierce them. Cook for 8 - 10', or until golden and crisp, turning halfway. Roughly chop or bash the reserved toasted nuts. Slice the calzones into wedges or halves, if you like, then serve straightaway with a few toasted hazelnuts scattered on top. If you have any leftover chocolate, melt it and drizzle on top. Source: https://www.jamieoliver.com/

Ingredients 250 gr. plain flour , plus 1 tablespoon 1 teaspoon baking powder 125 gr. granulated sugar 125 gr. lard 8 large free-range eggs 375 ml milk 1 lemon 75 gr. caster sugar 25 gr. cornflour 1 knob of butter , for greasing 10 teaspoon gianduja Method Pastry Place the flour, baking powder, granulated sugar, 1 pinch of fine sea salt and the lard in an electric mixer with the paddle attachment, and mix on a low speed until the mixture resembles large breadcrumbs. Separate 7 of the eggs and add 1 of the egg yolks to the mixer and mix until just combined. Repeat with 2 more egg yolks. As soon as it forms a ball, cut it in half and flatten into two discs. If the pastry doesn’t come together, add a dash of milk. Wrap both in clingfilm and chill in the fridge for at least half an hour while you make the cream filling. Pour the milk into a heavy-bottom pan and place over a low heat. Add a few thick strips of lemon rind and leave to infuse while you prepare the other ingredients, removing the pan from the heat just before the milk starts to boil. Meanwhile whisk the remaining 4 egg yolks in a large bowl with the caster sugar until pale and fluffy. Beat in the cornflour and the extra tablespoon of flour until smooth. As the milk reaches just before the boil, slowly pour it over the eggs, whisking continuously so the eggs don’t scramble, to make a custard. Once it’s smooth, pour it back into the pan and warm over a medium heat to thicken, whisking all the time, don’t let it boil. Once it has thickened, strain it into a bowl, discarding the lemon rind, and place a layer of clingfilm directly on the top of the custard, to stop it forming a skin. Leave it to cool, then place in the fridge until cold. Preheat the oven to 190 ºC. Grease 10 oval pastry moulds or a 10-hole muffin tray. Take one of the pastry discs out of the fridge and roll it out until it’s slightly thicker than a 1€ coin. Drape the pastry over the moulds or the tray and gently push the pastry into the moulds. Roll the rolling pin over the top to cut away the excess and remove it. You could also cut 8,5 cm-diameter circles with a cutter, or using a jam jar as a guide. Scoop 1 teaspoon of gianduja into the bottom of each pastry case. Place the custard into a piping bag and pipe enough into each mould so it sits just below the edge of the pastry. Take the remaining pastry disc out of the fridge, roll it out so it’s a little thinner than the one before, and drape it over the moulds. Using your hands, gently press the top layer of pastry into the edges of the pastry base to seal the two together. Beat the remaining egg, then brush the top and bake for 15 - 20', or until golden on top. Leave to cool in the tins for 10' and serve. Source: https://www.jamieoliver.com/  

Ingredients 2 cloves of garlic 2 onions 400 gr. chestnut mushrooms 15 gr. fresh flat-leaf parsley olive oil 1 heaped tablespoon plain flour 200 ml double cream 750 ml organic chicken stock 1 lemon 1 whole nutmeg , for grating 500 gr. free-range cooked chicken 200 gr. long grain rice 1 bunch of fresh dill 4 hard-boiled eggs Cream cheese pastry 125 gr. unsalted butter at room temperature 125 gr. cream cheese 2 large free-range eggs 200 gr. plain flour 2 teaspoons baking powder Method Pastry Beat the butter and cream cheese in a mixer with the paddle attachment. Separate one of the eggs, then add the yolk to the mixer and mix until thoroughly combined. In a separate bowl, stir together the flour and baking powder with 1 teaspoon of sea salt. Add it to the butter mix in a few stages, keeping it on a low speed until you have a smooth dough. Wrap it in clingfilm and chill in the fridge for about 30' while you make the filling. Peel and finely slice the garlic, onions and mushrooms. Pick and finely chop the parsley. Put a lug of oil in a pan over a medium heat and fry the garlic and onions for 5', or until they start to colour. Add the mushrooms and fry for another 5'. Stir in the flour, then pour in the cream and 250 ml of the chicken stock, and gently bring to the boil. Reduce the heat and simmer for a few minutes to thicken. Stir in the chopped parsley, half the lemon juice and a good grating of nutmeg, season well, then shred and add the chicken. Pop the rice in a pan with the rest of the chicken stock and bring to the boil. Then cover with a lid, reduce it to a simmer and cook for around 15', or until the rice has absorbed all the stock. Remove from the heat and fluff a little with a fork. Pick and finely chop the dill. Peel the hard-boiled eggs, chop them very finely, then mix them in a bowl with the dill. Assembly In the bottom of a 24 cm pie dish, spread out a third of the rice, so it’s evenly covered. Layer on half of the chicken mixture, and top with half the egg mix. Repeat the process, finishing with the remaining rice. Preheat the oven to 180 ºC. On a floured surface, roll out the dough to the thickness of a £1 coin, so it will generously cover the pie. Place it on top and crimp the edges to seal. Cut a little cross into the top, making sure there’s a hole for steam to escape. Use any leftover pastry to make decorations for the top. Beat the remaining egg together, then brush over the top and pop it in the oven for 25 - 30', or until the pastry is golden and the filling heated through.

Ingredients 2 red onions 2 cloves of garlic 1 bunch of fresh flat-leaf parsley olive oil 850 gr. lamb neck fillet , cut into 2 - 3 cm pieces 2½ teaspoons ground cumin 1½ heaped teaspoons ground coriander 1 organic lamb or beef stock cube 500 gr. white basmati rice 25 gr. unsalted butter 1 large free-range egg 250 ml natural yoghurt , plus extra to serve 1 lemon 1 handful of pomegranate seeds Method Peel and finely slice the onions and garlic, then pick and finely chop the parsley. Heat 1 splash of oil in a pan over a medium heat, then add the onions and sauté for 10', or until soft and sticky. Add the lamb and cook for 5 - 8', or until lightly browned, stirring in the cumin, coriander and garlic for the last 2'. Put the stock cube into the pan along with enough boiling water to just cover the meat. Bring to the boil, season and reduce to a simmer. Cover with a lid and cook for 90', or until the meat is tender. Now remove the lid and boil away most of the cooking liquid, until you have a thick gravy, then stir in half of the parsley (saving the rest to serve) and season. Rice. Place a large pan of salted water over a medium heat and bring to the boil. Wash the rice under cold running water until the water runs clear, then add it to the pan. Simmer for 6 - 7', until it’s almost cooked but the grains still have some bite. Drain in a colander and cool under cold running water. Allow the rice to drain completely. In a bowl, mix together the yoghurt, egg and lemon juice and season well. Set aside a quarter of the yoghurt mixture, then stir the rest of it into half of the cooked rice. Preheat the oven to 190 ºC. In a large, heavy-based iron pot or casserole dish, melt the butter over a medium heat, brushing some up the sides of the pan. Pack the yoghurty rice into the base of the pan in one layer, then spread the lamb on top in another even layer. Mix the remaining rice with the leftover yoghurt mix, then use it to top the lamb. Cover with the lid or a layer of well-sealed foil. Bake in the oven for 60', then remove the lid and bake for a further 45 -60', or until you can see a dark golden crust all around the edge of the rice. When your dish is cooked, lower the pot into a sink of cold water for 1', being careful the water doesn’t get in, then run a knife around the inside. Working quickly, place a large platter or board on top of the pot and invert it, so the tah chin comes out. Don’t worry if it isn’t completely rigid, the bottom layer of rice will be softer, but you should have a crunchy golden crust on top. Serve your tah chin topped with the rest of the chopped parsley, pomegranate seeds, and some extra yoghurt on the side, if you like. Source: https://www.jamieoliver.com/

Ingredients 12 quail eggs 3 thick higher-welfare sausages 2 sprigs of fresh thyme 1 large free-range egg 100 gr. breadcrumbs vegetable oil , for frying Method Preheat the oven to 180 ºC. Cook the eggs in boiling water for 2', then plunge into cold water and carefully peel. Squeeze the sausage meat into a bowl, discarding the skins, then pick in the thyme. Beat the hen's egg in a shallow bowl, and place the breadcrumbs into another bowl. Divide the sausage mixture into 12 pieces, then shape around the eggs and carefully roll into a round. Roll each round in the beaten egg, then the breadcrumbs until fully coated. Very carefully heat 5 cm of oil in a deep pan to 180 ºC and very carefully fry the scotch eggs in batches for 1 - 2', or until golden. Remove with caution and drain on kitchen paper, bake in oven for 5', then serve. Source: https://www.jamieoliver.com/

Ingredients a few fresh bay leaves ½ a bunch of fresh oregano 8 figs a few rounds of ricotta or other round cheeses, such as camembert 1 orange extra virgin olive oil runny honey ciabatta a few garlic cloves a large handful of rocket a few sprigs of fresh mint Method Preheat the oven to 200 ºC. Place the bay in a roasting tray, pick over the oregano and sit the ricotta on top. Season generously. Halve and scatter the figs around the cheese, finely grate over the orange zest then drizzle everything with oil and honey. Rub the flavours into the cheese with your hands, then scatter over the remaining oregano, then roast for 30 - 35', or until golden and firm. Slice up the ciabatta, then peel and halve the garlic cloves. Preheat a griddle pan and griddle thin slices of ciabatta. Rub the toast with the cut side of the garlic. Drizzle with oil and leave to one side. Serve the roasted ricotta on a board with a stack of toast, the sticky figs and some rocket and picked fresh mint on the side. Source: https://www.jamieoliver.com/

Ingredients 2 sticks of celery 1 onion 350 gr. butternut squash 3 carrots olive oil 1 fresh bay leaf 1 litre organic chicken stock 2 tablespoons plain flour 700 gr. leftover cooked free-range chicken Herb biscuits 1 sprig of fresh thyme 1 sprig of fresh rosemary 230 gr. plain flour , plus extra for dusting 1 tablespoon baking powder 110 gr. unsalted butter 240 ml single cream Method Biscuits Pick and finely chop the herb leaves, then combine with the flour, baking powder and 1½ teaspoons sea salt. Cut the butter into chunks, and work into the flour with your fingers until the mixture forms big crumbs, the size of small peas. Add the cream and mix until evenly incorporated and slightly sticky. Turn out onto a lightly flour-dusted board and pat into a 2.5cm-thick circle. Using a 5cm-diameter cutter, cut into 12 to 14 rounds. Trim and finely chop the celery, then peel and finely chop the onion. Peel the squash, then cut into 2.5 cm pieces along with the carrots. Heat 1 tablespoon of oil in a large saucepan over a medium heat, and add the celery and onion. Cook for 4 - 5', until the vegetables start to turn golden, stirring often. Add the carrots and squash and sauté until they begin to soften. Add the bay leaf and chicken stock, bring to the boil, then reduce to a simmer for 20 minutes, or until the vegetables are tender. Preheat the oven to 190 ºC. In a bowl, whisk 120 ml of cold water with the flour until combined. Add a cup of the hot broth to the mixture and whisk well. Strain the mixture and whisk it back into the broth. Bring the broth to the boil. Shred or dice the chicken, add to the pan and season with sea salt and black pepper. Reduce the heat and simmer for 5'. Pour the broth into a 2,8 litre baking dish. Top the chicken with the uncooked biscuits and bake for 35 - 40', or until the biscuits are golden and cooked through, and the broth is bubbling. Source: https://www.jamieoliver.com/

Ingredients 500 gr. piece of fillet steak 300 gr. radishes , ideally with leaves 1 pomegranate 40 gr. preserved lemons 1 heaped tablespoon dukkah Method Rub the steak all over with ½ a tablespoon of olive oil and a pinch of sea salt and black pepper. Get a non-stick frying pan hot on a high heat, then sear the steak on all sides for 3' in total. Remove to a board. Finely slice the radishes, reserving any nice leaves. Halve the pomegranate and holding one half cut side down in your fingers, bash the back of it with a spoon so all the seeds tumble out into a bowl. Squeeze the juice from the remaining half through a sieve into a separate bowl. Quarter the preserved lemons and trim away the seedy core. Finely chop the rind and add to the pomegranate juice with 1 tablespoon each of extra virgin olive oil and red wine vinegar, then taste and season to perfection. Slice the steak as finely as you can, then use the side of your knife to flatten and stretch out each slice. Divide between your plates, sprinkle over the radishes and leaves, then spoon over the dressing. Scatter over the dukkah and pomegranate seeds, then finish with a drizzle of extra virgin olive oil. Source: https://www.jamieoliver.com/  

Ingredients 2 bulbs of garlic 80 gr. piece of ginger 6 mixed-colour chillies 2 tablespoons ground turmeric 3000 gr. higher-welfare rib-end of pork loin , ribs and skin removed and reserved Pantry olive oil 3 tablespoons red wine vinegar Method Preheat the oven to full whack 240 ºC. Peel the garlic and ginger, deseed 3 chillies, roughly chop it all, then place in a pestle and mortar with a pinch of sea salt and pound to a thick paste. Muddle in the turmeric and 1 tablespoon of oil, then, in a large roasting tray, rub the paste all over the pork loin and the ribs. Season the pork skin and place directly on the bars of the oven, sitting the tray of pork underneath to catch the fat that drips out. Reduce the oven to 180 ºC and cook for 45', removing the crackling after 20', or once it’s puffed up and golden. Meanwhile, slice the remaining chillies and place in a bowl with a little salt, add the vinegar and set aside to lightly pickle. Remove the pork tray from the oven. Transfer the loin and ribs to a board, cover with tin foil and leave to rest. Pour 100 ml of water into the roasting tray, place on a medium heat on the hob, and simmer for 5', or until reduced by half. Smash up half the crackling into a dust for sprinkling, leaving the rest more chunky. Slice the pork loin and serve with the ribs, pan juices, crackling dust and pickled chillies. Source: https://www.jamieoliver.com/

Ingredients 1 medium onion 1 large clove of garlic olive oil 250 gr. higher-welfare Cumberland sausages ½ a bunch of fresh sage 100 gr. dried apricots 50 gr. fresh breadcrumbs 2000 gr. higher-welfare turkey breast , skin on, butterflied 10 rashers of higher-welfare streaky bacon Method Preheat the oven to 200 ºC. Peel and finely chop the onion and garlic. Drizzle a little oil into a frying pan over a medium heat and sauté the onion, stirring occasionally, until completely translucent. Stir in the garlic and cook until golden, then remove from the heat and allow to cool. Squeeze the sausagemeat from the skins into a large bowl. Roughly chop the sage leaves and apricots, and stir into the sausagemeat along with the breadcrumbs and cooled onion mixture. Use your hands to bring it all together. Lay the turkey breast on a clean chopping board, skin-side down, and evenly spread the stuffing over the top. With the longest side of the breast closest to you, tightly roll it up, then place seam-side down on the board. Drape the streaky bacon widthways along the length of the turkey. Tie up the turkey breast with 5 or 6 pieces of kitchen string, about 5 cm apart, knotting them tightly to secure the roll. Drizzle over a little oil and season with sea salt and black pepper. Place the turkey breast in a roasting tin, cover with tin foil and roast for 80', or 40'per kilo, removing the foil for the last 20' to allow the bacon to crisp up. Pierce the centre of the turkey and check that the juices run clear. Transfer the turkey to a board, cover with foil and a clean tea towel and allow to rest for 20 - 30' before serving. Source: https://www.jamieoliver.com/

Ingredients 1 sprig of fresh rosemary 2 sprigs of fresh thyme 1 teaspoon red wine vinegar olive oil 300 gr. centre-cut fillet steaks, ideally 2,5 cm thick 100 gr. chestnut mushrooms 15 gr. fresh flat-leaf parsley 20 gr. unsalted butter 10 ml brandy 50 ml red wine 100 ml single cream 1 teaspoon wholegrain or French mustard 1 teaspoon English mustard Pepper sprinkle ¼ of a red pepper ¼ of an orange pepper ¼ of a yellow pepper extra virgin olive oil Method Pick the rosemary and thyme into a pestle and mortar, add a good pinch of black pepper, pour in the red wine vinegar and 1 tablespoon of olive oil, then bash to a paste. Rub the paste all over the steaks and leave to marinate for 30'. Deseed and finely dice the peppers, then dress with extra virgin olive oil and put aside. Quarter the mushrooms, then pick and finely chop the parsley. Place a frying pan on a high heat so it’s screaming hot. Brush the herbs off the steaks, then place the steaks in the pan, adding a drizzle of olive oil and knob of butter. Cook for 6' in total, completing everything up to the end of step 8 in this time, turning regularly and keeping them moving in the pan, making sure to sear the edges and baste with the juices, as you go. When the butter turns dark golden, and your steak has good colour and character, add the mushrooms and a pinch of salt and pepper, jiggle the pan to keep things moving. Pour in the splash of brandy, tilt the pan to flambé, then when the flames subside, add a swig of red wine and reduce by half. Drizzle in the cream, turning the steaks in the sauce to coat, and keep cooking until the steaks are nicely coated, briefly remove the steaks from the pan at this stage if your sauce is taking a while to reduce to avoid overcooking. Sprinkle over the parsley, add the mustards, then stir through. Slice the steaks in half, place on a warmed plate and drizzle with the sauce, then scatter over the dressed pepper. Source: https://www.jamieoliver.com/

olive oil 2000 gr. fillets of salmon , skin on, scaled, pin-boned, from sustainable sources 100 gr. blanched almonds 2 cloves of garlic 2 lemons 100 gr. stale ciabatta 2 fresh baby Italian artichokes 280 gr. jar of artichoke hearts in oil 30 gr. fresh mint 12 rashers of higher-welfare smoked streaky bacon 30 gr. fresh thyme Method Preheat the oven to 220 ºC. Line a large baking tray with greaseproof paper and rub with a drizzle of olive oil. Lay 8 pieces of butcher’s string at 5 cm intervals widthways across the baking tray, then place one salmon fillet on top, skin-side down. Toast the almonds in a dry frying pan until golden, tossing regularly, then cool for 1' and tip into a food processor. Peel, roughly chop and add the garlic, finely grate in the lemon zest, then tear in the ciabatta. Season with black pepper, then pulse until finely chopped. Carefully layer over the salmon. Halve 1 lemon. Trim the artichoke stalks 2cm from the base. Peel away the tough outer leaves until you reach the paler ones that are tender enough to eat, then trim the heads to 3cm, rubbing with the cut lemon as you go to prevent discolouration. Halve the artichokes, carefully scoop out and discard the hairy chokes, then finely slice the rest. Drain and roughly slice the jarred artichoke hearts, reserving the oil. Drizzle 1 tablespoon of artichoke oil into a large frying pan and place over a high heat, add the jarred and fresh artichokes and fry for 2', or until warm. Pick and roughly chop the mint leaves, scatter into the pan, then remove from the heat. Spoon the artichoke mix evenly over the salmon, drizzle with 1 tablespoon of the artichoke oil, then lay the other salmon fillet on top, skin-side up. Arrange the bacon over the top in a criss-cross pattern, then place the thyme sprigs on top. Tie the string up and around both fillets to secure the filling. Drizzle over a little artichoke oil and sprinkle any excess breadcrumbs back over the top. Place in the middle of the oven and immediately reduce the temperature to 180 ºC. Roast for 35 - 40', or until the bacon and salmon skin is golden and crisp. Rest for 10' before serving with the remaining lemon cut into wedges for squeezing over. Delicious served with buttered new potatoes and a crisp green salad. Source: https://www.jamieoliver.com/

Ingredients 150 gr. stale rustic bread 50 ml Prosecco olive oil 1 lemon 4 cloves of garlic 1 dried red chilli 30 gr. 1 bunch of fresh mint 4 anchovy fillets in oil , from sustainable sources 1 tablespoon baby capers in brine 2500 gr. 1 large butterflied leg of higher-welfare lamb , boned but shank bone left in Method Preheat the oven to 200 ºC. Tear the bread into rough 2 cm chunks and place in a food processor, then pour over the Prosecco, drizzle with 1 tablespoon of oil, finely grate in the lemon zest and squeeze in the juice. Season generously with sea salt and black pepper, then leave to soak for 10'. Peel the garlic and roughly chop with the chilli, pick the mint leaves, and add to the processor with the anchovies and capers. Pulse into crumbs, then taste and season to perfection, if needed. Lay the lamb leg on a board, skin side down. Massage all over with a pinch of salt and pepper, then spoon over the stuffing in an even layer. Roll up the leg meat to seal the filling inside, then tie at regular intervals with six lengths of string to make sure the stuffing is secure. Place straight on to the bars of the oven, with a tray underneath to catch the juices. Roast for 70', or until the lamb is golden, yet still blushing and pink in the middle, cook for a further 10 - 15' if you prefer your lamb well done. Rest for 5', while you simmer the tray of drippings on a medium heat with a little water, stirring to pick up any nice sticky bits. Slice the lamb and spoon over the tray juices. Beautiful served with roast potatoes and seasonal veg. Source: https://www.jamieoliver.com/

Ingredients 1 x basic bread recipe 6 bananas 8 tablespoons runny honey 1 handful almonds , cracked or chopped Method First of all, peel your bananas then purée them in a liquidizer or food processor. The mix will be surprisingly wet. Pour it into a measuring jug, then top up with water until you have 625 ml or just over 1 pint. At Stage 1 of the basic bread recipe, use this banana liquid instead of the water to flavour your bread and make it nice and chewy. Also add half the honey with the nuts to the dough at this point. Then continue through the basic recipe as normal. At Stage 5 divide the dough into 10 balls. Then pack these next to each other in a flour-dusted baking tin where they will prove together. Before putting in the oven drizzle generously with the rest of the honey so that the top of the bread will caramelize, going nice and golden. Bake in your preheated oven at 190 ºC for 20'. Allow to cool for a little while, but it's best served still warm with butter and a glass of milk for breakfast while you read the paper. Also fantastic used in bread and butter pudding or simply heated up with a bit of ice cream. Source: https://www.jamieoliver.com/

Ingredients 1000 gr. strong bread flour 625 ml tepid water 21 gr. dried yeast or 30 gr. fresh yeast 2 tablespoons sugar 1 level tablespoon fine sea salt flour , for dusting Method Stage 1: Making a well Pile the flour on to a clean surface and make a large well in the centre. Pour half your water into the well, then add your yeast, sugar and salt and stir with a fork. Stage 2: Getting it together Slowly, but confidently, bring in the flour from the inside of the well. Continue to bring the flour in to the centre until you get a stodgy, porridgey consistency, then add the remaining water. Continue to mix until it's stodgy again, then you can be more aggressive, bringing in all the flour, making the mix less sticky. Flour your hands and pat and push the dough together with all the remaining flour. Stage 3: Kneading! This is where you get stuck in. With a bit of elbow grease, simply push, fold, slap and roll the dough around, over and over, for 4 - 5' until you have a silky and elastic dough. Stage 4: First prove Flour the top of your dough. Put it in a bowl, cover with cling film, and allow it to prove for about 30' until doubled in size, ideally in a warm, moist, draught-free place. This will improve the flavour and texture of your dough and it's always exciting to know that the old yeast has kicked into action. Stage 5: Second prove, flavouring and shaping Once the dough has doubled in size, knock the air out for 30" by bashing it and squashing it. You can now shape it or flavour it as required, and leave it to prove for a second time for 30 - 60'  until it has doubled in size once more. This is the most important part, as the second prove will give it the air that finally ends up being cooked into your bread, giving you the really light, soft texture that we all love in fresh bread. Stage 6: Cooking your bread Preheat the oven to 180 °C. Very gently place your bread dough on to a flour-dusted baking tray and into the preheated oven. Don't slam the door or you'll lose the air that you need. Bake for 25 - 30' or until cooked and golden brown. You can tell if it's cooked by tapping its bottom, if it sounds hollow it's done, if it doesn't then pop it back in for a little longer. Once cooked, place on a rack and allow it to cool for at least 30'.

Ingredients 3 large free-range eggs 115 gr. plain flour 1 heaped teaspoon baking powder 140 ml milk 1 pinch salt 2 knobs butter 3 tablespoons caster sugar 4 bananas crème fraîche , to serve Method Separate the eggs, putting the whites into one bowl and the yolks into another. Combine the plain flour, baking powder and milk with the egg yolks and mix until it forms a smooth, thick batter. Whisk the whites with the salt until they form stiff peaks. Fold the whites into the batter, it is now ready to use. Heat a non-stick frying pan over a moderate heat. Pour some of your batter into the pan and fry for a couple of minutes until it starts to look golden and firm. Loosen with a spatula and turn or flip the pancake over. Continue frying until golden. Melt the butter and sugar in a separate pan over a low heat until they form a caramel sauce, about 3'. Peel and cut the bananas lengthways, add them to the pan and cook gently until they are golden, turning after a few minutes. You might need to alter the cooking time slightly, depending on how ripe your bananas are. Serve them on the pancakes topped with a good spoonful of crème fraîche. Source: https://www.jamieoliver.com/

Ingredients 14 gr. sachets of fast-action yeast 500 ml lukewarm milk 3 large free-range eggs 650 gr. plain or light spelt flour , plus extra for dusting 200 gr. wholemeal flour 1 pinch of ground cinnamon 150 gr. unsalted butter, at room temperature 150 gr. caster sugar unrefined caster sugar 3 tablespoons apricot jam or runny honey Filling 225 gr. dried cranberries 3 oranges 150 gr. unsalted butter, at room temperature 150 gr. soft brown sugar 6 teaspoons ground cinnamon Method In a large bowl, dissolve the yeast in the warm milk, stirring with a whisk, then beat and add 1 egg and stir again. Sift together the flours, cinnamon and a small pinch of sea salt and add the butter, using your hands to crumble it. Add everything to the milk mixture with the sugar. Beat and add another egg, stirring to form a dough. Keep stirring until the dough comes cleanly from the edge of the bowl and knead on a floured surface for about 5', or until smooth. Return it to the bowl, cover it with an oiled piece of clingfilm and leave to rise at room temperature for 30'. Chop the cranberries and finely grate the orange zest. Combine with the remaining filling ingredients in a bowl and leave to one side. Once the dough has risen, divide it in half, place each one on a lightly floured surface and roll it out to a 30cm x 40cm rectangle. Spread the filling over the top of each, then roll each piece of dough into a wide cylinder. Cut them into 2,5 cm slices. Line two baking trays with baking paper and lay the cinnamon rolls on top, pressing each one so they spread out slightly. Cover with oiled clingfilm and leave to rise for 20'. Preheat the oven to 220 ºC. Beat the remaining egg and brush it over the cinnamon rolls, then sprinkle with a tiny pinch of sugar. Bake in the oven for 15 - 18', until golden brown, then leave to cool on a wire rack. Brush with warmed apricot jam or honey to glaze. Serve warm or cold. Source: https://www.jamieoliver.com/

Ingredients 400 ml milk 1 tablespoon dried yeast 1 teaspoon caster sugar 300 gr. strong white flour ½ teaspoon bicarbonate of soda vegetable oil , for greasing Homemade butter 350 ml double cream Method Gently warm the milk. In a bowl, dissolve the yeast and sugar in the warm milk and 100 ml of tepid water. Leave in a warm place for 15', or until frothy. Sift the flour, bicarbonate of soda and 1 teaspoon of fine sea salt into a large bowl. Make a well in the centre and pour in the yeast mixture. Whisk from the centre outwards until the consistency of double cream, this will take a few minutes. Add a splash more water, if needed. Cover with a damp tea towel and set aside for 45' or until little bubbles form on the surface. For the butter, pour the cream into a freestanding mixer. Whisk on high for 5 - 10', or until the cream splits into solids and liquid. Drain through a sieve, discard the liquid, then rinse the solids thoroughly with cold water. Place in muslin and squeeze out any excess liquid. Mix ½ a teaspoon of sea salt through and wrap in greaseproof paper. Grease four 10cm egg rings with vegetable oil. Wipe a little oil around a large frying pan or iron skillet and place over a medium-high heat. Arrange the rings in the frying pan and, once hot, spoon 4 tablespoons of the batter into each ring. Cook for 5', or until little bubbles appear on the surface. Once the bubbles have burst, leaving little holes, use tongs to carefully lift off the rings and flip over the crumpets, then cook for 1' on the other side. Re-grease and reheat the rings and pan before cooking the next batch. Serve the crumpets warm, with a slather of butter. If making them in advance, just toast lightly on both sides when you come to serve them. Source: https://www.jamieoliver.com/

Ingredients 100 gr. Medjool dates 100  gr. wholemeal self-raising flour 100g self-raising flour , plus extra for dusting 30g ground almonds 1 large free-range egg olive oil 320g blueberries 1 tablespoon runny honey 4 tablespoons Greek yoghurt ground cinnamon , optional Method Tear the stones out of the dates and place the flesh in a food processor with the flours, ground almonds, egg, a tiny pinch of sea salt and 70 ml of water. Blitz until combined and forming a ball of dough, then roughly knead on a clean flour-dusted surface for just 2'. Roll out the dough 1.5cm thick, then use an 8cm cutter to cut out two rounds. Use a 3cm cutter to cut a hole in the centre of each one, then use those centre bits and the remaining cut-offs of dough to roll it out again, repeating the process until you have four doughnuts in total. Simmer the doughnuts in a large pan of gently boiling water for 5', very carefully turning them over halfway through. Place a large frying pan on a medium heat with 1 tablespoon of oil. Drain the doughnuts well, then carefully transfer them to the frying pan to get golden for 10 minutes, turning regularly to build up a nice crust. Once looking good, add the blueberries to the pan, then drizzle over the honey. Jiggle and shake the pan over the heat for a couple of minutes, using a spoon to keep turning the doughnuts in all that lovely jammy blueberry juice. When it looks nice and shiny and the doughnuts are purple, ripple the yoghurt through the pan and divide between your plates. Nice with a sprinkling of cinnamon, to finish. Source: https://www.jamieoliver.com/

Ingredients 1 satsuma 1 wholemeal tortilla wrap 1 teaspoon quality cocoa powder 2 tablespoons natural yoghurt 1 ripe banana 1 handful fresh berries , such as raspberries, bluberries 1 teaspoon mixed toasted seeds Method On a chopping board, slice the satsuma in half across the middle, then remove to a plate and pat the board dry with kitchen paper, if needed. Spoon the cocoa powder into a jam jar, then squeeze in half the satsuma juice. Put the lid securely on the jar and shake well. Add the yoghurt, pop the lid back on, and give it another shake. Lay the wrap flat in the middle of the chopping board, then spread the cocoa yoghurt evenly over the wrap. Peel and place the banana in the middle of the wrap, then gently mash with a fork, spreading it around as evenly as possible. Sprinkle the berries and seeds over the mashed banana. Cut into quarters, then tuck in, folding or wrapping up each quarter as you go. Source: https://www.jamieoliver.com/

Ingredients 500 gr. plain flour, plus extra for dusting 50 gr. caster sugar 14 gr. sachets of dried yeast 300 ml whole milk 250 gr. unsalted butter, cold Filling 1 tablespoon ground cardamom 1 tablespoon ground cinnamon 100 gr. light brown muscovado sugar 90 gr. caster sugar , plus 3 tablespoons 8 clementines 50 gr. unsalted butter Method Mix the flour, sugar and 2 teaspoons of sea salt in a large bowl, make a well in the centre and add the yeast. Warm the milk and pour over the yeast. Let it sit for a few minutes, then mix quickly with a knife to form a dough. Knead for 3 - 4', or until smooth, then shape into a rough rectangle. Wrap in clingfilm and chill for 2 hours. Just before the 2 hours are up, place the butter between 2 large sheets of greaseproof paper and use a rolling pin to beat and roll the butter into a flat rectangle, about 20 x 30cm. Chill in the fridge for 15'. On a lightly floured surface, roll the dough into a rectangle about 20 x 45cm. Place the chilled butter at one end, so it covers two thirds of the dough, fold the other third over the butter, then fold over again. Turn the parcel 90 degrees and roll back out to 20 x 45cm. Fold as before, then wrap in clingfilm and pop in the fridge for 45'. Repeat this process twice more, chilling in between. Combine the cardamom, cinnamon and sugars, then finely grate in the clementine zest. Melt the butter and grease a 12-hole deep muffin tin. Roll the dough to 30 x 50cm, brush with the remaining melted butter and evenly sprinkle over the spiced sugar. Roll up tightly lengthways, trim the ends so it’s 45 cm long, then cut the log into 12 pieces. Place the pieces of dough cut-side up in the muffin tin, cover loosely with oiled clingfilm and leave to prove at room temperature for 1 hour. Chill the tin of buns in the fridge for 30', or overnight. Preheat the oven to 190 ºC. Place the muffin tin on a tray in the centre of the oven and bake for 30 - 35', rotating halfway, or until golden. Cover with foil for the final 10' if they are browning too much. Flip onto a wire rack, then scatter over the 3 tablespoons of caster sugar to serve. Source: https://www.jamieoliver.com/

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/

Ingredients 225 gr. raw prawns 1 spring onion 1 cm piece of ginger 1,5 teaspoon shaoxing wine or dry sherry 3 tablespoons light soy sauce ½ teaspoon white sugar ½ teaspoon sesame oil 24 fresh wonton wrappers, about 7 cm square Sichuan seasoning 1 tablespoon sichuan pepper 3 tablespoons sea salt Chilli dressing 1 teaspoon dried chilli flakes 40 ml vegetable oil 20 ml light soy sauce 20 ml rice wine vinegar 1 teaspoon white sugar 1 pinch of sichuan seasoning Method Sichuan seasoning Dry-roast the sichuan pepper and 3 teaspoons of sea salt in a heavy-based pan. When the peppercorns start to pop and become aromatic, remove from the heat and allow to cool. Once cool, grind to a powder in a pestle and mortar or spice grinder. Chilli dressing Place the chilli flakes in a heatproof bowl. Heat the oil in a small heavy-based frying pan until it shimmers slightly, then carefully pour the oil over the chilli to release the heat and flavour. Stir, then let stand, uncovered, for 30'. Strain the oil through a fine sieve over a bowl (discard the chilli), and mix with remaining dressing ingredients. For the wontons, peel, dice and place the prawn meat in a bowl. Trim and finely slice the spring onion, peel and finely slice the ginger, then add to the bowl with all the remaining ingredients, except the wonton wrappers, and mix until combined. Cover and refrigerate for 30'. For each wonton, place a rounded teaspoon of prawn filling in the centre of a wrapper. Dip your finger in some water and moisten the bottom edge of the wrapper, then fold it in half, towards you, to enclose the filling. Smoothing out any air, press to seal. Hold the wonton lengthways with the folded edge down. Fold in half lengthways, then lightly moisten one corner of the folded edge. Bring the two ends together with a twisting action and press lightly to seal, making a ring shape. Bring a large pan of water to the boil. Carefully drop the wontons, in batches, into the water and cook for 2', or till just cooked through. To test if the wontons are ready, remove one using a slotted spoon and cut through it with a sharp knife. The prawns should be just cooked through. Remove the other wontons and drain in a colander. To serve, arrange the wontons on a serving platter. Stir the chilli dressing and then spoon it over the wontons. Serve immediately, sprinkled with sichuan seasoning. Source: https://www.jamieoliver.com/  

Ingredients groundnut oil , or vegetable oil 30 gyoza wrappers , roughly 10 cm cornflour , for dusting 1 tablespoon sesame seeds Filling 2 spring onions 150 gr. Chinese cabbage 250 gr. higher-welfare lean pork mince 1 tablespoon sesame oil 1 tablespoon rice wine , or dry sherry 2 tablespoons low-salt soy sauce 5 cm piece of ginger 4 cloves of garlic Dipping sauce 2 tablespoons rice wine vinegar 4 tablespoons low-salt soy sauce 1 teaspoon chilli oil Method Trim and finely slice the spring onions, remove and discard the tatty outer cabbage leaves, then shred very finely. Place in a bowl with the pork, sesame oil, rice wine or sherry and soy sauce. Peel and finely grate in the ginger and garlic, season with a good pinch of white pepper, then mix well to combine. To check the seasoning, pinch off a little of the mixture and fry over a medium heat with a splash of oil. Taste and season again, if needed. To make the potstickers, lay the gyoza wrappers on a clean work surface and cover with a damp tea towel to stop them from drying out. Lightly dust a tray with cornflour and place a small bowl of water alongside it. Place 1 teaspoon of the filling onto the middle of a wrapper, brush the edges with a little water, then fold the wrapper in half over the filling into a half moon shape. Pinch and pleat the edges to seal, then place bottom-side down onto the flour-dusted tray. Repeat with the remaining ingredients, you should end up with 30 in total. Heat a good splash of oil in a large non-stick frying pan over a high heat, then add the potstickers, bottom-side down, in a single layer. Reduce the heat to medium and fry for 2', or until the undersides are golden. Pour 1 cm of water into the pan, bring to the boil, then cover and reduce to a medium-low heat. Simmer for 6 - 8', or until the liquid has almost evaporated, if it reduces too quickly, top up with a splash more water halfway through. Remove the lid and fry for a further minute, or until the undersides are crisp. Meanwhile, toast the sesame seeds in a small frying pan over a medium heat. Combine the dipping sauce ingredients, then serve with the potstickers and toasted seeds scattered on top. Source: https://www.jamieoliver.com/

Ingredients 8 cardamom pods 250 gr. plain flour 30 gr. cornflour ½ heaped teaspoon baking powder 6 heaped tablespoons caster sugar 1 teaspoon ground cinnamon 2 medium free-range egg yolks 330 ml can of chilled lager 2 large Bramley apples , about 500 gr. 1.5 litres vegetable oil , for frying Salted chocolate sauce 150 gr. quality dark chocolate 70% 6 tablespoons whole milk 4 tablespoons double cream 30 gr. salted butter 2 tablespoons light brown muscovado sugar Method Crush the cardamom pods, pull out the seeds and finely grind in a pestle and mortar. Mix the flour in a bowl with the cornflour, baking powder, 1 tablespoon of caster sugar, 1 big pinch of sea salt, half the cardamom and half the ground cinnamon. Add the egg yolks and whisk, pouring in the lager as you go, until you have a smooth, thick batter; cover and set aside to rest. Peel and core the apples, before cutting them into ½-centimetre thick slices, then set aside in a bowl of water until needed. Mix the remaining 5 tablespoons of caster sugar with the rest of the cardamom and cinnamon, and 1 pinch of salt. Heat the oil in a wide, deep, heavy-based pan, no more than half full, to 190 ºC, use a thermometer, or drop in a piece of bread: it should turn golden in about 35", or use a deep-fat fryer. Dunk the apple slices in the batter and fry, in batches, for 6 - 8', or until crisp and a rich brown colour, turning regularly. Drain on a rack with kitchen paper underneath to catch the drips. Cool briefly, then toss in the spiced sugar. Snap the chocolate into a saucepan with all the other sauce ingredients and 1 pinch of salt. Melt over a medium-low heat for 2 - 3', or until smooth and pourable. Serve the sauce immediately, alongside the warm fritters for dipping. Source: https://www.jamieoliver.com/

Ingredients 150 gr. pecan nuts 150 gr. hazelnuts 400 gr. icing sugar 100 gr. cocoa powder ½ a teaspoon fine sea salt 1 tablespoon vanilla paste 4 large free-range eggs Method Preheat the oven to 160 °C. Line two large baking trays with greaseproof paper. Toast the nuts in a large frying pan over a medium heat for a few minutes, or until golden. Leave to cool, then roughly chop. Sieve the icing sugar, cocoa powder and salt into a large bowl, then add the chopped nuts and vanilla paste. In another bowl, separate the egg whites, save the yolks for another day, then whisk for 3 - 5', or until soft peaks form. Fold the egg whites into the dry mixture until combined. Scoop ½ a tablespoon of the mixture onto one of the prepared trays, then repeat with the remaining mixture, making sure you leave a rough 4cm gap between each spoonful (you may need to do this in batches if your trays aren’t big enough). Place in the hot oven for 10 - 15', or until crisp on the outside, but still slightly gooey in the middle. Leave to cool for 5' before transferring to a wire rack to cool completely. Source: https://www.jamieoliver.com/

Ingredients 220 gr. unsalted butter, at room temperature , plus extra for greasing 300 gr. golden marzipan 100 ml single cream 225 gr. sugar 10 large free-range eggs ½ tablespoon vanilla extract 1 orange 150 gr. self-raising flour 100 gr. cornflour 300 gr. thin-cut marmalade 200 gr. dark chocolate 70% 50 ml spiced rum 25 gr. toasted flaked almonds Method Preheat the grill to medium-high, and grease and line the base of a 23 cm springform cake tin. Roughly chop and place the marzipan and a little of the cream in the bowl of a standing mixer and beat using the paddle attachment until you have a thick paste. Gradually add the rest of the cream and continue to beat until you have a pale paste. Add 170 grams of the butter and beat until completely incorporated. Next add the sugar and beat again until the mixture is pale and creamy. Finally, separate and beat in the egg yolks one at a time, save the whites, then the vanilla extract. Finely grate in the orange zest. Sift the self-raising flour and cornflour into a bowl, mix together, then, using a large metal spoon, gradually fold into the cake batter. Whisk the egg whites to firm peaks, then fold into the batter with the large metal spoon, being careful not to knock out too much of the air. Spoon the marmalade into a small pan and melt over a low heat, add a splash of water if needed to loosen, and keep warm. Assembly Using a ladle as your measure, spoon just enough batter into the cake tin to cover the base, you’ll probably need to fill the ladle to about two-thirds. Use a pastry brush to spread the mixture evenly over the base of the tin, so it just covers the surface, then cook under the grill for 4', or until set and golden all over. Ladle another thin layer of batter on top, and return to the grill. Once golden, brush a thin layer of the softened marmalade over the cake, you want just enough for a thin glaze. Continue layering and grilling, glazing with marmalade every second or third layer, until the batter is used up, you should get 15 to 18 layers. Brush the top of the cake with a good layer of marmalade, then run a knife around the outside of the cake. Leave to cool, then cover with clingfilm and chill for a few hours, or overnight, to set. A couple of hours before you’re ready to serve, break the chocolate into pieces and melt with the remaining 50 grams butter in a heatproof bowl set over a small saucepan of simmering water. Once completely melted and glossy, stir through the rum, then set it aside for 10' to cool. Remove the cake from the tin and set it on a serving plate. Pour on the chocolate sauce and use a spatula to spread it evenly over the top, letting it drizzle down the sides. Leave it to set slightly, then garnish with the toasted flaked almonds, before leaving it to cool completely. Serve with a big mug of tea or a festive sherry. This cake keeps really well in a tin for up to 2 days. Source: https://www.jamieoliver.com/  

Ingredients 225 gr. cold unsalted butter , plus extra for greasing 500 gr. plain flour 100 gr. icing sugar , plus extra to serve 4 large free-range eggs 175 ml semi-skimmed milk , plus extra for the dough 1 teaspoon vanilla extract 1 tablespoon cornflour 175 gr. fat-free Greek yoghurt 275 gr. caster sugar 820 gr. peach slices Method Cube 200 grams of the butter and pulse in a food processor with 400 grams of the flour, until it resembles fine breadcrumbs. Pulse in the icing sugar and 2 eggs, then bring it together with a splash of milk. Form the dough into a ball, wrap in clingfilm and chill in the fridge for 20'. Preheat your oven to 180 °C. Grease a 30 cm pie dish with butter. Roll out the dough to a 40 cm circle, then place into the pie dish, firming it in place. Prick all over with a fork, cover with greaseproof paper, fill with baking beans and pop in the oven to blind bake for 10 - 15 minutes, or until cooked. Crack the remaining eggs into a bowl with the vanilla, cornflour, milk and yoghurt. Add 200 grams of the caster sugar, 1 tablespoon of the remaining flour and 1 pinch of sea salt. Whisk until combined and leave to one side. Drain and arrange the peaches in the bottom of the baked pastry case, then pour over the custard. Return to the oven and bake for about 40', or until the custard is set to the touch but still has a slight wobble. Cover the pastry edge with foil if it colours too quickly. Make the crumble topping. In a bowl, rub the remaining 25 grams of butter and 90 grams of flour with your fingers until it resembles breadcrumbs, then stir in the remaining 75 grams of sugar. Sprinkle over the pie and return to the oven for a further 15', or until golden. Leave to cool completely before dusting with icing sugar and serving. Source: https://www.jamieoliver.com/

Ingredients 300 gr. amaretti biscuits 150 ml sour cherries 200 gr. shelled pistachios 50 gr. desiccated coconut 400 gr. dark chocolate 70% 200 gr. unsalted butter 3 tablespoons golden syrup cocoa powder Method Line a 1 litre loaf tin with clingfilm, leaving the clingfilm edges hanging over the sides of the tin. Break up the amaretti in a bowl and add the cherries, pistachios and coconut. In a separate heatproof bowl, break the chocolate into small pieces and cut the butter into chunks. Add the golden syrup and melt in the microwave for 3', or until molten, giving the mixture a stir halfway through. Stir into the bowl of dry ingredients. Mix well and spoon into the lined tin, pushing the mixture down as much as you can. Fold the hanging clingfilm over the cake to cover, then refrigerate for 2 ½ - 3 hours, or until firm. When ready to serve, turn onto a board and dust with cocoa. Slice and serve. Source: https://www.jamieoliver.com/

Ingredients 200 gr. plain flour, plus extra for dusting 50 gr. caster sugar, plus extra for sprinkling over 125 gr. unsalted butter Chocolate orange & caraway 1 orange zest of 30 gr. good-quality dark chocolate, 70% cocoa solids 1 teaspoon caraway seeds Lavender & honey 2 tablespoons lavender honey 20 gr. lavender sugar, use only 25 gr. caster sugar in the main ingredients when making this version Lemon thyme & vanilla ½ a small bunch of fresh lemon thyme , leaves picked 1 lemon zest of 1 teaspoon vanilla extract or paste Method I know you can buy shortbreads everywhere these days, but great as some of those biscuits can be, nothing comes close to a batch cooked that day, or even that week. The simplicity of these biscuits makes them a wonderful base for desserts with cream and fruit, or a crumbly topping for trifles and stewed fruits. But for me the very best way to celebrate this humble biscuit is with a cup of tea. You can have these biscuits plain, or scent them with everything from lemon or tangerine, to lavender, lemon thyme or caraway seeds. Preheat the oven to 170 °C. Mix the flour and sugar together in a mixing bowl. Rub in the butter with your thumb and forefinger, then add your chosen flavourings and squash, pat and push it into a dough. Don’t knead it, you just want to pat it down flat. Push or roll it out until it’s 1 cm thick, do this directly on to a baking sheet lined with greaseproof paper so you don’t have to move it. Once it’s in the shape you like, which could be square, round, or a few small finger-shapes, feel free to thumb or pinch the edges. If it splits or tears, just press it back together, but remember, the less you work the dough, the shorter and better these biscuits will be. If you want to score lines on the shortbread so that you can click the biscuits off into pieces later, you can. Sprinkle over some caster sugar, then pop the baking sheet into the oven and cook for 20 - 30'. Keep an eye on it, you want a lovely light golden colour. Leave to cool, then put away in a tin or serve. These will be delicious for two or three days and make a lovely present for someone special. Source: https://www.jamieoliver.com/

Ingredients olive oil plain flour , for dusting 300 gr. good-quality dark chocolate, 70% cocoa solids 250 gr. raw beetroot 4 large free-range eggs 150 gr. golden caster sugar 120 gr. ground almonds 1 teaspoon baking powder 1 tablespoon good-quality cocoa powder natural yoghurt , to serve Method Preheat the oven to 180 °C. Lightly grease the bottom and sides of a 20 cmspringform cake tin with olive oil. Use scissors to cut out a circle of greaseproof paper, roughly the same size as the bottom of the tin, and use it to line the base. Dust the sides of the tin lightly with flour, then tap the tin to get rid of any excess. Break 200 grams of the chocolate into small pieces and add to a heatproof bowl. Place the bowl on top of a small pan of simmering water over a medium heat, making sure the bottom of the bowl isn’t touching the water, and allow to melt, stirring occasionally. Once melted, use oven gloves to carefully remove from the heat and put to one side. Use a Y-shaped peeler to peel the beetroot, then quarter them on a chopping board. Push the beetroot through the coarse grater attachment on the food processor, then tip into a large mixing bowl. Separate the eggs, placing the whites into a large clean mixing bowl and adding the yolks to the beetroot, then wash your hands. Stir the sugar, almonds, baking powder, cocoa powder and melted chocolate into the beetroot and mix together well. Use an electric hand whisk to whisk the egg whites until you have stiff peaks. Use a spatula to fold a quarter of the egg whites into the beetroot mixture to loosen, then once combined, fold in the rest but try not to over-mix. Add the mixture to the prepared cake tin and spread out evenly using a spatula. Bake in the hot oven for around 50', or until risen and cooked through. Allow the cake to cool slightly, then carefully turn it out on to a wire rack to cool completely. When you’re ready to serve, melt the remaining chocolate (in the same way as above), then serve each slice with some yoghurt and a little drizzle of the melted chocolate. Source: https://www.jamieoliver.com/

Ingredients 1 ripe avocado 3 limes 15 gr. fresh coriander 3 tablespoons fat-free natural yoghurt olive oil 1 small onion 1 carrot ½ white or green cabbage 1 fresh red chilli 8 large free-range eggs 60 gr. Cheddar cheese Method Squeeze the avocado flesh into a blender, discarding the stone and skin. Squeeze in all the juice from 2 limes, rip in the coriander stalks, add the yoghurt, a splash of oil and whiz until smooth, then season to perfection. Peel the onion and carrot. Ideally in a food processor, or using a box grater and good knife skills, grate the onion and carrot, then finely slice the cabbage. Very finely slice the chilli by hand, then tip everything into a large bowl. Add most of the coriander leaves, then pour over the avocado dressing and toss together well. Taste and season to perfection again, if needed. Whisk all the eggs together in a bowl, with a splash of water to loosen and a pinch of sea salt and black pepper. Put a large non-stick frying pan on a medium-low heat. Once fairly hot, put in a tiny drizzle of oil followed by a quarter of the egg mixture. Swirl it all around the pan, grate over a quarter of the cheese and let it melt, then cook the omelette gently without colouring it, so it’s soft, silky and smooth, for just under 2', only cooking on one side. Slide it on to a plate, spoon over a quarter of the avocado slaw, then gently fold up the sides and roll over. Serve with a wedge of lime and a few extra coriander leaves. Repeat with the remaining ingredients, serving them up as you go. Source: https://www.jamieoliver.com/

Ingredients 320 gr. dried penne 1 onion 1 large courgette 2 sprigs of fresh rosemary 130 gr. smoked boneless mackerel fillets , from sustainable sources olive oil 2 large free-range eggs 100 ml semi-skimmed milk 40 gr. Parmesan cheese 1 lemon , optional Method Cook the penne in a pan of boiling salted water according to packet instructions. Meanwhile, peel and finely slice the onion, then cut the courgette into quarters lengthways and cut out the fluffy core. Slice the courgette at an angle, roughly 1 cm thick, you want the pieces to be about the same size and shape as the penne. Pick and chop the rosemary leaves, then slice the mackerel 1 cm thick, removing the skin, if you like. Put the onions and courgettes into a large frying pan on a medium heat with a lug of oil and a pinch of sea salt and black pepper, stirring occasionally. After 5', add the rosemary and mackerel and cook for a further 5', or until nice and golden, tossing occasionally. Meanwhile, whisk the eggs and milk together, then finely grate in the Parmesan. Reserving a cupful of cooking water, drain the pasta and toss it into the mackerel pan. Take the pan off the heat for a few seconds and stir in a good splash of the reserved water to cool it down. This is really important, because if you add your eggs when the pan’s still screaming hot, the heat will simply scramble them. Quickly pour in the egg mixture and shake and stir together until thickened, silky and evenly coated, then plate up and serve with an extra grating of Parmesan, a good pinch of pepper and a squeeze of lemon juice, if you like. Source: https://www.jamieoliver.com/

Ingredients 1 large celeriac olive oil 6 sprigs of fresh thyme 7 fresh bay leaves 6 cloves of garlic 30 gr. unsalted butter 200 gr. pearl barley 1 small onion 800 gr. mushrooms ¼ of an organic cube of vegetable stock 150 ml single cream 1 heaped teaspoon English mustard extra virgin olive oil Method Preheat the oven to 190 °C. Scrub the celeriac clean, using a brush to clean away any soil from the root. Tear off a double layer of wide tin foil and place the celeriac in the middle, root side up. Rub with olive oil, sea salt and black pepper, sprinkle over the thyme sprigs and 6 bay leaves, then bash 4 whole cloves of garlic and scatter over. Pull the sides of the foil up really tightly around the celeriac and scrunch around its shape, leaving it open at the top. Place the butter on top of the celeriac so that it melts down and around it as it cooks, then fold the foil over really tightly to seal. Place in an ovenproof dish and roast for around 2 hours, or until tender. Meanwhile, cook the pearl barley at the appropriate time according to packet instructions. Peel and finely slice the onion and remaining garlic, place in a large frying pan on a low heat with a lug of olive oil, and fry for around 10', or until softened, stirring occasionally. Finely slice the mushrooms and add. Cook for around 20', or until golden, continuing to stir occasionally. Crumble in the stock cube, add the remaining bay leaf and pour in 200 ml of boiling water. Simmer and reduce until the liquid has nearly gone, then stir in the cream and mustard and simmer for a further 5'. Season to perfection and keep warm until needed, being careful not to let it get too thick. Around 10' before the celeriac is ready, carefully open up the foil and start basting every couple of minutes with the melted butter for extra colour. Drain the pearl barley and dress it with salt, pepper and extra virgin olive oil. Place the celeriac on a board and carve thinly, like you would a joint of meat. Drizzle with any juices from the foil, then serve with the mushroom sauce, pearl barley and lots of beautiful seasonal greens. Source: https://www.jamieoliver.com/

Ingredients 2 onions 4 cloves of garlic 5 cm piece of ginger 2 yellow peppers 1 organic chicken stock cube 1-2 fresh red chillies 15 gr. of fresh coriander 1 teaspoon runny honey 1 level teaspoon ground tumeric 2 teaspoons curry powder 8 free-range chicken drumsticks olive oil 400 gr. tin of chickpeas 1 teaspoon tomato purée 320 gr. basmati rice 1 lemon fat-free natural yoghurt , optional Method Peel the onions, garlic and ginger and deseed the peppers. Put 1 onion, 1 pepper, the garlic and ginger into a food processor. Crumble in the stock cube and add the chilli, the coriander stalks, honey and spices, then blitz to a paste. Place a large casserole pan on a medium-high heat and fry the chicken drumsticks with a splash of oil for 10', or until golden, turning occasionally with tongs. Remove the chicken to a plate, leaving the pan on the heat. Roughly chop the remaining onion and pepper and add to the pan to cook for a few minutes, then tip in the paste and let it cook down for around 5'. Pour in 500 ml of boiling water. Drain the chickpeas and add along with the tomato purée and a pinch of sea salt and black pepper, then stir well. Return the chicken to the pan, pop the lid on, reduce the heat and simmer gently for around 45', or until the sauce darkens and thickens. With 15' to go, put 320 grams of rice and 2 mugs of boiling water into a pan with a pinch of salt and simmer with the lid on for 12', or until all the liquid has been absorbed. Serve the curry in the middle of the table with a few dollops of yoghurt, if using, and a scattering of coriander leaves, with lemon wedges for squeezing over and the fluffy rice on the side. Source: https://www.jamieoliver.com/

Ingredients 50 gr. fresh or frozen peas 600 gr. potatoes 15 gr. of fresh chives 360 gr. of salmon 1 lemon 1 tablespoon plain flour , plus extra for dusting 1 large free-range egg olive oil Method Half-fill a large saucepan with cold water and add a tiny pinch of salt. Place on a high heat and bring to the boil. If using fresh peas, pod them into a bowl, then leave to one side. Use a Y-shaped peeler to peel the potatoes, then chop into 1 cm chunks on a chopping board. Once the water is boiling, carefully add the potatoes, bring back to the boil, then turn the heat down to medium and simmer gently for around 10', or until cooked through, adding the peas for the last 2'. Finely chop the chives and add them to a mixing bowl. Drain the salmon in a sieve over the sink . Add the salmon to the bowl, using a fork to flake it into small chunks. Once cooked, drain the potatoes and peas in a colander over the sink then leave them to cool completely. Use a microplane to finely grate the lemon zest, then add it to the bowl along with the flour. Crack in the egg and season with a tiny pinch of pepper. Once cool, tip the potatoes and peas back into the pan and use a potato masher to mash them really well. Add the mash to the bowl, then mix together until really well combined. Sprinkle a little flour over a clean work surface and onto a large plate. Divide the mixture into 8 and use your hands to pat and shape each ball into a fishcake, roughly 2 cm thick. Place them onto the floured plate, dusting your hands and the top of each fish cake lightly with flour as you go. Place a large frying pan on a medium heat and add 1 tablespoon of olive oil. Carefully place the fishcakes into the pan and cook for 3 - 4' on each side, or until crisp and golden, turning carefully with a fish slice. Cut the zested lemon into wedges. Serve the fishcakes with some seasonal green veg or a fresh green salad and lemon wedges for squeezing over. Source: https://www.jamieoliver.com/

Ingredients 300 gr. long-grain white rice 1 plantain 2 cloves of garlic 1 onion 1 fresh red chilli 400 gr. tin of haricot beans olive oil hot chilli sauce 4 large free-range eggs Method Cook the rice according to packet instructions, then drain and cool. Peel and slice the plantain about 1.5 cm thick. Peel and finely chop the garlic and onion, then finely slice the chilli. Drain the beans. Add a couple of good lugs of oil to a large non-stick frying pan over a medium heat and fry the plantain for a few minutes on each side, or until golden and crisp. Set aside and keep warm. Return the pan, with any leftover oil, to the heat. Fry the garlic, onion and chilli over a medium-low heat for 5 - 10', or until softened and lightly golden. Stir in 1 tablespoon of hot chilli sauce, the beans and cooled rice. Turn the heat up to high and fry the mixture until the rice is piping hot and beginning to crisp up, stirring regularly. Stop stirring for the last couple of minutes to let it get golden and crisp on the bottom, this is your tacu tacu! Transfer to a plate and set aside. Add a little more oil to the same pan and place over a medium heat. Fry the eggs, adding the plantain for the last minute to warm through. Divide the tacu tacu among your plates, making sure everyone gets some of that lovely crispy bottom, and top each portion with a fried egg, some crispy plantain and an extra dash of chilli sauce, if you like. Source: https://www.jamieoliver.com/

Ingredients 450 gr. skinless, boneless free-range chicken thighs or breasts 2 cloves of garlic 1 onion 2 - 3 tablespoons cheiro verde , equal quantities of chopped flat-leaf parsley and spring onion 5 tablespoons fresh lime juice 125 gr. plain flour 1 teaspoon baking powder 2 teaspoons tempero baiano seasoning 1 large baking potato , about 100 gr. vegetable oil , for deep frying 1 sprig of fresh flat leaf parsley chilli mayonnaise Method Cut the chicken into 3cm pieces, then place in a large bowl. Peel and finely chop the onion and garlic, then add to the chicken along with the cheiro verde and lime juice. Season with a pinch of sea salt and freshly ground black pepper. Toss to coat and leave to marinate for 20 - 30', or cover and chill for a couple of hours. Put the flour, baking powder and tempero baiano seasoning in a large bowl and mix well. Peel the potato, then finely grate it over the bowl using a mandolin. The pieces should be as fine as matchsticks. Mix the potatoes with the flour until evenly coated. Heat the oil in a deep-fat fryer to about 180 °C. Add the potato and flour mixture to the bowl of marinated chicken and mix well. Fry the chicken in batches, making sure each piece is well coated with the potato matchsticks and batter. Fry each batch for 2 - 3', then turn it over and cook until both sides are evenly browned and crisp. Remove and drain on kitchen paper. Keep warm while frying the remaining chicken. Finely chop the parsley, and sprinkle over the chicken with a pinch of salt. Serve hot, with chilli mayonnaise on the side. Source: https://www.jamieoliver.com/

Ingredients 1 large aubergine 2 red onions 4 cloves of garlic 10 cm piece of ginger 4 tablespoons rogan josh curry paste groundnut oil 500 gr. yellow split peas 1 vegetable stock cube 250 gr. wholemeal flour , plus extra for dusting 2 tablespoons olive oil 320 gr. basmati rice 1 fresh red chilli 1 handful of fresh curry leaves 1 teaspoon mustard seeds Method Preheat the oven to 180 °C. Cut the aubergine into 2 cm chunks, peel and slice the onions and garlic, peel and finely grate the ginger. Put all this into a large high-sided roasting tray with the curry paste and a lug of groundnut oil. Toss together until well coated, then roast for 20 - 25', or until sticky and caramelized. Remove half the roasted veg to a large pan to start your daal and return the tray to the oven to keep warm, turn the oven off so that the veg don’t dry out. Place the pan on a low heat on the hob. Stir in the split peas, crumble in the stock cube and add 2 litres of boiling water. Simmer for around 80' with the lid on, or until the split peas are tender and the daal has thickened, stirring occasionally, and adding splashes of water to loosen, if needed. Meanwhile Place the flour in a large bowl with a pinch of sea salt and make a well in the middle. Add 2 tablespoons of olive oil and 150ml of water to the well and mix together with a fork. When it comes together as dough, tip it on to a flour-dusted surface, knead until smooth, then divide into 12 balls. Roll each one into a circle, nice and thin, turning as you go and dusting with a little extra flour, if needed. Put a frying pan on a medium heat and cook the chapatis for 1' on each side, or until cooked but not coloured. Stack them in tin foil as you go and keep them warm until needed. Put 320 grams of rice and 2 mugs of boiling water into a pan with a pinch of salt. Cook on a medium heat with the lid on for 12', or until all the liquid has been absorbed. Meanwhile, to make the flavoured oil (called a temper), finely slice the chilli and place it in a small frying pan on a medium heat with the curry leaves, mustard seeds and a good lug of groundnut oil for 1 - 2'. Load up your warm chapatis with rice, daal and a scattering of roasted veggies, drizzle over the temper, roll up and tuck in. Source: https://www.jamieoliver.com/

Ingredients 2 large sweet potatoes 2 medium potatoes 1 teaspoon sweet smoked paprika olive oil Method Preheat the oven to 200 ºC. Wash the potatoes under cold running water, scrubbing well with a scrubber to get rid of any dirt, there’s no need to peel them. On a chopping board, cut each potato in half lengthways, then cut each half in half lengthways, and then each piece in half again so you end up with 8 wedges, then add to a large mixing bowl. Sprinkle over a tiny pinch of sea salt and black pepper, and the paprika. Drizzle over 2 tablespoons olive oil, then toss everything together to coat. Spread out into a single layer over two large baking trays, then bake in the hot oven for 35 - 40 minutes, or until golden and cooked through. Use oven gloves to remove the trays from the oven, then leave to sit for a couple of minutes, then use a fish slice to transfer them to a serving dish. Source: https://www.jamieoliver.com/

Ingredients 1 yellow pepper 1 red pepper 1 red chilli 15 gr. of fresh coriander 120 gr. Cheddar cheese 4 large flour tortillas Pineapple salse ½ red chilli 227 gr. tinned pineapple rings in juice olive oil ½ teaspoon black mustard seeds ½ lime Guacamole 2 ripe avocados ½ red onion 1 red chilli 2 ripe tomatoes ½ bunch of fresh coriander 2 limes Dip 250 gr. cottage cheese ½ lime Method Salsa Deseed and finely chop the chilli. Chop the pineapple rings and reserve the juice. Add a little oil, the mustard seeds and chilli to a small pan over a medium-high heat. When it’s fragrant, add the pineapple and juice, and a big pinch of black pepper. Cook for 5', till thick and sticky. Squeeze in the lime juice, then put in a serving bowl. Guacamole Halve and stone the avocados and finely grate the onion. Deseed and chop the chilli, then roughly chop the tomatoes. Squeeze the avocado flesh into a bowl. Pick in the coriander leaves, add the onion and chilli, then squeeze in the lime juice. Season with sea salt and black pepper, and add the tomatoes, picking out any larger bits of skin. Mix well, with a potato masher or hand blender, and then set aside. Another delicious dip Put the cottage cheese in a bowl, squeeze in the juice of the lime half, and stir through with a pinch of salt and pepper. For the filling, deseed and finely chop the peppers and chilli. Pick the coriander leaves and grate the Cheddar. Assembly μix the peppers, chilli and coriander with the Cheddar. Scatter across two tortillas, then top with the remaining tortillas. Cook in a non-stick pan for 2 - 3' each side, or till the tortillas are golden and the cheese melts. Cut into quarters and serve with those delicious sides. Source: https://www.jamieoliver.com/

Ingredients 150 gr. shiitake mushrooms 2 large carrots 1 bunch of spring onions 350 gr. firm silken tofu 4 free-range chicken thighs , skin on, bone in 1 litre organic chicken stock 1 teaspoon low-salt soy sauce 2 teaspoons Korean chilli paste , or hot chilli sauce 200 gr. kimchee 250 gr. wholewheat noodles 2 teaspoons sesame oil 2 teaspoons sesame seeds 1 lime Method Wipe the mushrooms clean, trim the stalks, halve any larger mushrooms, then dry char in a large non-stick casserole pan on a medium heat for 5', or until dark golden and beautifully nutty, turning halfway. Meanwhile, peel the carrots and finely slice into rounds at an angle. Trim and roughly slice the spring onions. Drain the tofu and chop into eight chunks. Pull the skin off the chicken thighs and discard. Use the heel of a large knife to cut each thigh through the bone into three pieces by carefully and firmly tapping the knife with a rolling pin. Remove the mushrooms to a plate, and add the chicken and carrots to the pan. Cook for 10', stirring regularly. Pour in the stock, bring to the boil, then simmer for 20'. Stir in the spring onions, mushrooms, tofu, soy sauce and chilli paste and simmer for a final 20'. Chop the kimchee and stir through just before serving. While the soup is simmering, cook the noodles according to the packet instructions, then drain. Toss with the sesame oil and seeds, and divide between your bowls. Taste the broth, season to perfection, then squeeze in lime juice to add contrast. Divide between your hot noodle bowls, and enjoy. Source: https://www.jamieoliver.com/

Ingredients 160 gr. brown basmati rice 200 gr. higher-welfare pork filet 1,5 teaspoons Chinese five-spice vegetable oil 4 spring onions 1 yellow pepper 2 cloves garlic 4 cm piece of ginger 2 tablespoons soy sauce 1 teaspoon cornflour 50 gr. cashew nuts 1 lime Method Cook the rice in a pan of boiling salted water over a medium heat for 25', or until tender, then drain well. Tip back into the pan, season with sea salt and black pepper, cover with a lid and keep to one side. Meanwhile, slice the pork fillet into quarters lengthways, then cut each quarter into 3 cm chunks. Place in a mixing bowl with the five-spice, a pinch of salt and pepper and 2 teaspoons of oil, then mix well. Trim and slice 3 of the spring onions diagonally into 3 cm pieces. Halve, deseed and chop the pepper into 2 cm chunks. Peel and finely slice the garlic, and peel and finely chop the ginger. In a small bowl, mix the soy sauce, cornflour and 175 ml of water, then put aside. Heat ½ a tablespoon of oil in a frying pan over a medium heat, add the pork and cashews, then stir-fry for 5 - 6 minutes, or until the pork is browned and almost cooked through, stirring continuously. Spoon onto a plate and return the pan to the heat. Turn the heat up to high, drizzle in a little oil, then add the sliced spring onion and pepper. Stir-fry for 2', then add the garlic and ginger for 1 further minute, or until golden. Add the soy sauce and cornflour mixture, then cook for 2 - 3', or until thickened, stirring often. Add the pork and nuts back to the pan, cook for another 2', stirring often. If needed, add a splash of water and scrape up all the sticky bits from the bottom of the pan, then remove from the heat. Season to taste. Divide the rice between your bowls and spoon the Chinese-style pork over the top. Finely slice and scatter over the remaining spring onion and serve with lime wedges for squeezing over. Source: https://www.jamieoliver.com/

Ingredients olive oil 300 gr. diced lean lamb shoulder 1 teaspoon mustard seeds ½ teaspoon ground turmeric 1 teaspoon chilli powder 1 tablespoon Madras curry powder 5 cm piece of ginger 4 cloves of garlic 3 onions 10 curry leaves 800 gr. tins of chickpeas 1 organic vegetable stock cube 400 gr. tin of quality plum tomatoes 200 gr. tin of light coconut milk 200 gr. baby spinach 1 bunch of fresh coriander Method Heat 1 tablespoon of oil in a large pan over a medium heat, add the lamb, spices and curry powder, then cook gently for 15', or until browned all over, stirring occasionally. Meanwhile, peel and finely slice the ginger, garlic and onions. Add the sliced ingredients and curry leaves to the pan, then cook for a further 10 - 15 minutes, or until softened, stirring occasionally. Tip in the chickpeas with their juice, then crumble in the stock cube. Pour in the tomatoes and 1 tin’s worth of hot water. Season lightly with sea salt and black pepper, then slowly bring to the boil, breaking up the tomatoes with the back of a spoon. Cover with a lid, reduce the heat to low, and simmer gently for 90', or until the lamb is tender and the sauce has thickened and reduced, occasionally stirring and scraping any bits from the bottom of the pan. Add the coconut milk and spinach to the pan, stir well, then bring just back to the boil. Have a taste and season to perfection, then tear the coriander leaves over the top. Delicious served with brown basmati rice. Source: https://www.jamieoliver.com/

Ingredients vegetable oil 1 medium red onion , peeled and chopped 1 courgette , diced ½ butternut squash , peeled and diced 100 gr. mushrooms , quartered 1 red pepper , diced 150 gr. cauliflower , broken into florets 600 ml curry base sauce 400 ml water Method In a little vegetable oil, fry the onion gently for 10 minutes in a large pan then add the remaining vegetables and stir together. Add the curry base sauce and simmer gently for around 25 - 30 minutes, taking care not to overcook the vegetables. If the sauce becomes too thick, add a little water to give you the desired consistency. Source: https://www.jamieoliver.com/

Ingredients 1 lemon 3 tablespoons tikka curry paste 400 gr. frozen white fish fillets , from sustainable sources 1 onion 2 cloves of garlic 5 cm piece of ginger 1 fresh red chilli 15 gr. of fresh coriander olive oil 300 gr. potatoes 2 ripe tomatoes 300 gr. frozen cauliflower florets 50 gr. red split lentils 320 gr. basmati rice 10 cloves 4 tablespoons fat-free natural yoghurt Method Cut the lemon in half, cut one half into wedges for serving later, then squeeze the juice of the other half on to a large plate and add 1 tablespoon of tikka paste. Mix together, then massage all over the frozen fish and leave aside in a single layer to marinate and defrost. Peel and slice the onion, garlic and ginger with the chilli and coriander stalks, then place it all in a large casserole pan on a medium heat with a lug of oil and the remaining tikka paste. Peel the potatoes, cut them into 2 cm chunks, then stir them into the pan and cook everything for 15', or until softened, stirring occasionally. Quarter the tomatoes, add to the pan with the cauliflower, lentils and 600 ml of boiling water, and bring back to the boil. Simmer for 45', or until the lentils are cooked through and the sauce is lovely and thick, adding splashes of water, if needed, then season to perfection. Around 15' before the curry is ready, put 320 grams of rice and 2 mugs of boiling water into a pan with a pinch of sea salt and the cloves. Cook on a medium heat, with the lid on, for 12', or until all the liquid has been absorbed. Dry-fry the fish in a large non-stick pan for 3 - 5' per side, depending on the thickness, or until charred, gnarly and cooked through, don’t be tempted to move it around, just let it colour and crisp up nicely. Stir half the yoghurt through the curry and dollop the remaining yoghurt on top. Fluff up the rice, flake the fish on top, then sprinkle with coriander leaves and serve alongside the curry, with lemon wedges for squeezing over. Source: https://www.jamieoliver.com/

Ingredients 75 ml sunflower oil , plus extra for greasing 6 tbsp ground flaxseed 400 gr. tin of aduki beans 200 gr. soft light brown sugar 55 gr. cocoa powder 55 gr. ground almonds 1 tsp gluten-free baking powder 1 tsp vanilla extract 100 gr. dark dairy-free chocolate For coconut whip 200 ml coconut cream 3 tbsp icing sugar 1/2 tsp vanilla extract Method The day before you make your brownies, place the carton of coconut cream in the fridge and leave for 24 hours to thicken up. Preheat the oven to 180 °C. Lightly grease a 23 cm square brownie tin with sunflower oil and line with baking paper. In a bowl, combine the ground flaxseed with 9 tablespoons of water, stir well and leave to one side to thicken up. Drain and rinse the beans, then put in a food processor and blitz to a smooth paste. Add the flaxseed mixture, sunflower oil, sugar, cocoa, ground almonds, baking powder and vanilla extract, then pulse everything again until you have a rich and glossy batter. Roughly chop the dark chocolate into small chunks, add to the mixture and pulse briefly just to incorporate the chocolate. Spoon the batter into the prepared brownie tin and bake for 55 - 60 minutes, covering the brownies loosely in tin foil halfway through cooking to stop them catching. Remove from the oven and set aside to cool just a little. In a bowl, whisk the chilled coconut cream, icing sugar and vanilla extract until thick and creamy. Slice the brownie into squares and serve with the coconut whip for drizzling. Source: https://www.jamieoliver.com/

Ingredients 300 gr. waxy potatoes 1 onion olive oil 5 large free-range eggs Method Peel the potatoes using a speed-peeler, then carefully cut them into thin slices. Pat the potato slices dry with a clean tea towel. Peel and finely slice the onion. Drizzle 2 tablespoons of oil into a small frying pan over a medium heat, then add the onion and potatoes. Turn the heat down to low and cook for 25 - 30', or until the onions are turning golden and the potato slices are cooked through. Try not to stir it too much or the potatoes will break up, just use a fish slice to flip them over halfway through. Crack the eggs into a mixing bowl, season with a tiny pinch of sea salt and black pepper, then whisk together with a fork. When the onions and potatoes are cooked, remove the pan from the heat and carefully tip them into the eggs. Transfer the mixture back into the frying pan and place it over a low heat. Cook for around 20', or until there’s almost no runny egg on top. Use a fish slice to slightly lift and loosen the sides of the tortilla. Carefully flip the pan over a dinner plate and tip out the tortilla, then slide it back into the pan and cook for another 5', or until golden and cooked through. Turn out the tortilla onto a serving board, then cut into 6 wedges and serve hot or cold with a simple green salad. Source: https://www.jamieoliver.com/

Ingredients 1 medium sweet potato, about 290 gr., peeled and cubed 1 medium onion, sliced 4 tablespoons olive oil 3 boneless skinless chicken thighs, cut into bite-sized chunks (or chicken breast meat) 2 cloves garlic, minced salt and freshly ground black pepper, to taste 3 tablespoons chopped fresh sage or 2 teaspoons dried 170 gr. uncooked penne pasta or other short pasta Method Start a pot of water for the pasta. Put the cubed sweet potato in a lidded, microwave-safe container. Add 2 teaspoons of water and microwave for 2' with the lid vented. Test sweet potato with the tip of a sharp knife, the knife should insert easily. You want the potato just tender, but not mushy. If not, microwave it for an additional minute and test again. Heat the oil in a large skillet over medium flame. Drain sweet potato and sauté for 2 - 3', stirring and turning occasionally. Add onion and toss to coat, if using dried sage, add to pan now. Cook for a minute or two, stirring occasionally. Add chicken to pan. Season generously with salt and pepper and cook until chicken is just cooked through, stirring occasionally, 5 - 6'. Add garlic to pan and cook until just fragrant, about 45". Remove from heat. Meanwhile, cook pasta according to package directions. Drain, reserving 1/4 cup cooking water. Add to skillet with sweet potato mixture and toss to combine. If the dish seems dry, add a little reserved pasta water, a tablespoon at a time. If you’re using fresh sage, sprinkle with 2/3 of the sage and toss to combine. Divide among shallow pasta bowls and top with remaining sage. Source: https://www.csmonitor.com/

Ingredients 2 lemons, washed and quartered 5 tablespoons extra-virgin olive oil 2 large potatoes, peeled and each cut into 8 same-sized pieces 2 medium onions, 2 shallots 8 carrots, trimmed, peeled, and quartered 4 celery stalks, trimmed, peeled, and quartered 4 garlic heads, cloves separated but not peeled Salt and freshly ground pepper 1 tablespoon thyme 1 tablespoon parsley 3 rosemary sprigs 1 whole chicken, about 1800 gr. 1 cup chicken broth 1/2 cup dry white wine About 1,5 cups all-purpose flour About 3/4 cup hot water Method Center a rack in the oven and preheat the oven to 220 °C. Heat 2 tablespoons of the olive oil in a large skillet over high heat. Add the vegetables and garlic, season with salt and pepper, and sauté in batches until the vegetables are brown on all sides. Spoon the vegetables into a 4,5 - 5 quart Dutch oven or other pot with a lid and stir in the herbs and half the lemon quarters. Return the skillet to the heat, add another tablespoon of oil, and brown the chicken on all sides, seasoning it with salt and pepper as it cooks. Place remaining lemon quarters in the cavity of the chicken, then tuck the chicken into the casserole, surrounding it with the vegetables. Mix together the broth, wine, and the remaining olive oil and pour over the chicken and vegetables. Put 1,5 cups flour in a medium bowl and add enough hot water to make a malleable dough. Dust a work surface with a little flour, turn out the dough, and, working with your hands, roll the dough into a sausage. Place the dough on the rim of the pot, if it breaks, just piece it together, and press the lid onto the dough to seal the pot. Slide the pot into the oven and bake for 55'. Use the point of a heavy knife or screwdriver as a lever to separate the lid from the dough. Source: https://www.csmonitor.com/

Ingredients 1 package frozen edamame or 1/2 cup frozen peas, thawed 225 gr. small or medium-sized raw shrimp olive oil salt and freshly ground black pepper 1 cup chicken broth or stock, unsalted or reduced sodium preferred 230 gr. vermicelli or other thin pasta, broken into5 cm pieces 1 red bell pepper, chopped 1 medium yellow onion, chopped 1 tablespoon minced garlic 1 teaspoon sweet paprika 1/4 cup dry white wine Parmesan cheese (optional) Method Do ahead Cook the edamame according to package directions, this can be done a day ahead, storing cooked edamame in the shells in the fridge. An hour or so before cooking the, shell 1/2 cup of edamame beans and set aside. Peel and devein the shrimp. If you wish to use the shells to flavor your stock, they add a nice extra to the finished dish, heat a tablespoon of olive oil in a medium saucepan. Add the shrimp shells, toss to coat with oil and cook, stirring occasionally, for 2 - 3'. Add chicken stock and 1 cup water. Bring to a boil over medium-high heat, reduce heat and simmer, stirring occasionally, for 6 - 7'. Remove from heat and let cool slightly, then pour through a fine mesh strainer into a large measuring cup, pressing gently on the shells with the back of a spoon to release more liquid. Add enough water to bring liquid back to 2 cups and set aside. You can do this as you prep your vegetables or a little before. Cook the dish. Heat 2 tablespoons of oil in a large nonstick sauté pan or deep skillet over medium flame. Season shrimp with salt and pepper and quickly sauté, about 2' per side. Don’t worry if they haven’t cooked completely through, you’ll finish them later with the pasta. Transfer to a bowl and set aside. Drizzle a little more oil in the pan and add the broken pasta. Carefully stir it to coat with oil and cook until nicely golden brown, stirring almost constantly, about 6 - 8', watch closely, it can go from nothing to burnt quickly. Transfer to a large bowl with a spatula or other slotted tool. Wipe skillet clean with paper towel. Add 2 more tablespoons of oil and sweat bell pepper and onion until softening, stirring frequently to avoid browning, 5 - 7', reduce heat if onion begins to brown. Season with a little salt and a generous grind of pepper. Stir in garlic and paprika and cook until fragrant, about 45". Add wine and cook until almost evaporated, scraping up any browned bits. Reduce heat to medium-low and add pasta to pan along with 1/2 cup of broth. Cook, stirring, until broth is mostly absorbed into pasta. Add another 1/2 cup and repeat. Add the remaining cup of broth and continue cooking, stirring frequently to coat pasta. The pasta will seem to resist softening, alarmingly so as the broth level reduces, don’t worry. At about 8 - 10' in of total cooking time, it will start to relax. And even any errant strands that fail to totally soften won’t have that raw pasta taste, thanks to the toasting, instead, they’ll have a nice, delicious crunch. When pasta has cooked for about 6 - 8', stir in the edamame and nestle the shrimp into the pasta, if you’re substituting peas, add them when you add the last of the broth to give them time to cook. Stir occasionally and start tasting noodles at 10' for doneness. Adjust seasonings and serve in shallow pasta bowls, arranging the shrimp on top. Top with freshly grated Parmesan, if desired, and serve. Source: https://www.csmonitor.com/

Ingredients 280 gr. dried pasta 115 gr. diced pancetta 1 tablespoon chopped fresh sage, plus several large leaves 115 gr. roasted chestnuts, chopped 2 cloves garlic, minced 1 cup white wine 1 cup heavy cream Salt and pepper to taste Parmesan cheese Method Cook the pasta in a large pot of salted boiling water, according to package instructions. Drain the pasta in a colander. While the pasta is cooking, sauté the pancetta in a sauté pan, large enough to hold the pasta, over medium heat until it is cooked through and crispy. Use a slotted spoon to remove the pancetta to a plate lined with paper towels to drain. Drop a few sage leaves into the hot drippings and fry until deep green then remove to the paper towels. Drop the chopped chestnuts into the drippings and sauté until they are a deep tan color, smell nice and nutty and start to crisp up, about 5'. Remove with the slotted spoon to the paper towels. Turn the heat off under the pan and let the drippings cool for a minute. Drop the garlic in the pan for just a minute (don’t let it burn or turn dark), then pour in the wine. Turn the heat on high and bring the wine to a boil. Sprinkle in about 3/4 of the tablespoon of the chopped sage. Cook until the wine is reduced by half and is thickened and syrupy, about 5'. Add the cream, lower the heat to medium and simmer until heated through and slightly thickened. Add the drained pasta to the sauce in the pan and toss to coat, stir in the pancetta, chestnuts and remaining chopped fresh sage. Season to taste with salt and pepper. Serve immediately, with parmesan cheese grated over the top. Source: https://www.csmonitor.com/

Ingredients 1 tablespoon curry powder 1 tablespoon kosher salt 1/2 tablespoon garam masala 1/4 teaspoon ground ginger 1/4 teaspoon cinnamon 6 boneless, skinless chicken thighs 2 boneless, skinless chicken breast halves 6 strips of bacon 1 small yellow onion, finely diced 3 stalks celery, finely diced 1 green bell pepper finely diced 2 garlic cloves, minced 1/4 cup Madeira, optional, may omit or substitute red cooking wine or chicken stock 800 gr. crushed tomatoes 1 cup chicken broth 1/2 cup golden raisins 3 stalks thyme 1/2 cup slivered almonds For the coconut rice 1,5 cups long grain white rice 400 gr. unsweetened coconut milk 2 cups water 2 teaspoons granulated sugar 1 teaspoon salt Method Mix the curry powder, salt, garam masala, ginger, and cinnamon together in a small bowl. Trim the chicken of extra fat and cut into chunks, about 5 cm. Place the chicken on a plate and sprinkle half the spice mixture over the top. Leave to sit for about 15 - 30', while you get on chopping the other ingredients. Cut the bacon into small pieces and cook over medium heat in a large Dutch oven until just crispy. Remove to paper towels to drain using a slotted spoon. Carefully pour the bacon grease into a heat proof bowl or measuring jug. Return 2 tablespoons of fat to the pan, then add the chicken pieces in one layer. You’ll need to do this in batches, don’t crowd the pot. Cook the chicken pieces until lightly brown and sealed, flip over and do the same to the other side. Remove to a plate and finish all the chicken. If you need to, add a bit more bacon grease as you go. When all the chicken is seared, add 2 more tablespoons grease to the pot, if you run out of grease, use vegetable oil. Sauce Stir in the onion, celery and green pepper and cook, stirring, until the vegetables are soft and translucent. Add the garlic and cook a further minute, then sprinkle over the remaining spice blend, stir and cook until you get a beautiful waft of fragrance from the pot. If using, pour in the Madeira and stir, scraping up the lovely brown bits from the bottom of the pot, until the liquid is evaporated. Pour in the tomatoes and chicken broth and bring to a nice bubble. Add the raisins, half of the cooked bacon and the thyme stalks. Return the chicken to the sauce, reduce the heat to low, cover and simmer for 1 hour, until the chicken is cooked through. Give it a stir occasionally to make sure nothing on the bottom burns. Remove the lid and cook for another 30' until the sauce thickens a little, stirring frequently. The Country Captain can be made up to a day ahead at this point, cooled, covered and refrigerated. Reheat gently, adding a bit more chicken broth if needed. Remove the thyme stems from the stew and serve in a big bowl over coconut rice. Sprinkle with the remaining bacon pieces and the slivered almonds. Rice Stir the rice, coconut milk, water, sugar and salt together in a medium saucepan with a tight-fitting lid. Bring to a boil and cook, stirring occasionally until the liquid is almost evaporated and little steam vents form on the surface of the rice. Remove the pan from the heat, cover it with a tea towel then the pot lid. Leave for about 15', then fluff with a fork and serve. Source: https://www.csmonitor.com/

Ingredients 3 bone-in, skin on chicken breasts 4 bone-in, skin-on chicken thighs 85 gr. salt pork 1 large white onion, cut in half 3 celery sticks, cut in half 2 carrots, cut in half 1 jalapeno pepper 1 red pepper, like Fresno 1 head garlic, cloves separated 7 – 8 stems cilantro 2 limes, cut in half 850 gr. white hominy Toppings Finely diced radishes Diced avocado Finely diced red onion Chopped cilantro Crumbled queso fresco cheese Lime wedges Crispy fried tortilla strips or crushed chips Chili powder Method Place the chicken pieces, pork and vegetables, cilantro and lime in a large Dutch oven or stock pot. Add 12 cups of water, bring almost to a boil over high heat, turn down to low, cover the pot and simmer for 4 to 6 hours, until you have a nice, rich stock. Line a large colander with cheesecloth and set it over a large bowl. Remove the chicken pieces to another bowl or plate, then carefully strain the stock through the colander. Let the stock cool, then skim the fat from the top. I always refrigerate the stock, then simply remove the solidified fat from the top of the liquid. When the chicken is cool enough to handle, pull the meat from the bones, removing any fat or gristle as you go. Shred the chicken into thick strands. You can make the stock up to two days ahead. Place the chicken meat in a zip-top bag, cover the stock and keep in the fridge. When ready to serve, transfer the stock to a large pot and bring to a simmer. Rinse the hominy thoroughly and drain. Add to the simmering stock, cover and cook for 30' until the hominy is tender. Add about 4 cups of shredded chicken and simmer until heated through. Spoon the soup into large bowls, making sure there is plenty of hominy and chicken in each bowl. Serve with the beautiful array of toppings for everyone to add as they please. Source: https://www.csmonitor.com/

Ingredients 8 portobello mushroom caps 1 large eggplant Olive oil Eggplant spice Roasted Red Pepper Sauce or a very flavorful sauce of your choice like roasted tomato jam or chutney Method Set the oven to 230 °C. Using a paper towel, wipe clean the mushroom caps and remove the stem. Brush the mushroom caps on both sides with olive oil and season the underside with salt and pepper. Set them on a baking sheet with tops facing down. Slice the eggplant into 2.,5 cm slices. Brush the eggplant slices with olive oil and toss them with the spice mixture and place them on a cookie sheet. Bake the mushrooms and eggplant for 20', flipping the eggplant halfway through. To assemble, top 4 portobello mushroom caps with 1 to 2 slices of roasted eggplant, roasted red pepper jam, and fresh cilantro. Cover with second mushroom cap and serve. Source: https://www.csmonitor.com/

Ingredients 2 teaspoons salt 1/2 teaspoon good quality loose-leaf black or green tea Tops from 3 to 4 stalks of lemongrass 3 smallish boneless, skinless chicken thighs, about 340 gr Method Fill a heavy pot about halfway full with water, just enough to cover the chicken pieces. Add the salt, tea, and lemongrass tops, and bring to a boil. Add the chicken and bring it back to a simmer. Turn off the heat, cover with a tight-fitting lid, and remove the pot from the stove, important if you have an electric stove. Let sit for about 15', thicker pieces may take longer, or until the chicken is no longer pink inside, cut into a piece to check. If it is, put the lid back on and wait another 5 - 10'. Let the chicken cool a little then put it in the fridge overnight to cool completely. Remove the chicken from the liquid and shred with two forks or cut into slices. Source: https://www.csmonitor.com/

Ingredients For the pancake: 1,5 to 2 cups kimchi or 1 cup of kimchi and 1/2 cup chopped cooked chicken 1 egg, beaten 1 cup flour 1 cup water, maybe more 3 tablespoons kimchi liquid 3 tablespoons chives cut into 2 inch pieces or use green part of scallions 1 teaspoon salt 2 tablespoons oil For lazy Marion’s dipping sauce: 1/3 cup soy sauce 1/4 rice wine vinegar or white vinegar 1 teaspoon sesame oil 1 teaspoon hot oil or 1/2 teaspoon red pepper flakes Method Make the pancake. Chop the kimchi and chicken into small pieces. Put the flour, beaten egg, water, and kimchi liquid into a mixing bowl and stir together. The batter should be runnier than American pancake batter – if it doesn’t seem runny enough, add even more water. Err a bit on the side of runniness rather than thickness. Once you have mixed the batter together, add in the chopped kimchi and chicken and stir everything together. In a 30 cm nonstick pan, heat the oil over medium flame, let the pan warm up completely before you start cooking. Add the chives and sauté them for a minute. Then pour in everything else and spread it around evenly. Then leave it alone as it cooks for 4 - 5 minutes. Meanwhile, make lazy Marion’s dipping sauce. Mix all the ingredients in a medium bowl and portion into individual small bowls for each person. Once the pancake is nicely golden on the bottom (lift up the edge to check with your spatula), then flip the pancake and cook the other side. You can flip it using the plate trick (slide onto a plate, then hold the skillet upside down over the plate and flip it) or just flip the whole thing, exercising caution. Cook about 3 more minutes, then slide onto a serving plate or charger. Traditionally, this pancake is sliced into long strips just before serving – we used a pizza wheel. It is great fresh from the stove. It is also great at room temperature, making it a good summertime dish, something you can cook in advance and then serve in the hot part of the day. Source: https://www.csmonitor.com/

Ingredients 4 boneless, skinless chicken breasts 2 lemons 1 cup Greek yogurt 1 teaspoon sweet paprika 1 teaspoon ground cumin 1 teaspoon cinnamon 1 teaspoon salt 1/4 teaspoon coriander 1/8 teaspoon cayenne 1 tablespoon finely chopped fresh mint 2 tablespoons finely chopped fresh parsley 1/2 cup slivered almonds, toasted 6 dried apricots, finely chopped 1/4 cup shredded carrots Mehod Preheat the oven to 180 °C. Squeeze half of one lemon into a baking dish that just fits the chicken. Lay the chicken on top, and squeeze the other half of the juice over it. Tuck the spent lemon halves in between the chicken. Slice the other lemon into thin slices and lay over the chicken breasts. Cover the dish tightly with foil and bake until the chicken is cooked through, with an internal temperature of 75 °C, about 30'. Uncover the dish and leave the chicken in the liquid until cool. Chop the chicken into small, bite size cubes. Mix the yogurt and spices together in a large bowl. Stir in the mint and parsley until thoroughly combined. Add the chicken, almonds, apricots and carrots and gently fold everything together until the yogurt evenly coats all the chicken and the ingredients are evenly distributed. Refrigerate for several hours to allow the flavors to meld. The chicken salad will keep covered in the fridge for two days. Source: https://www.csmonitor.com/

Ingredients 240 gr. soft Italian bread 180 gr. cherry or grape tomatoes 240 gr. ball mozzarella cheese 7 - 8 large basil leaves 1 cup milk 3 eggs 1 tablespoon balsamic vinegar Salt and pepper to taste Extra virgin olive oil Method Preheat the oven to 180 °C. Grease and 8 by 20 cm square baking dish. Cut or tear the bread into bite size chunks and scatter in the baking dish. Nestle the tomatoes between the cubes, spreading them out as much as possible. Cut the mozzarella into pieces, roughly the size of the tomatoes, and nestle them around the dish too. Tear the basil into pieces, or nicely cut it into ribbons and tuck them around the whole affair as well. Measure the milk in a 2 cup jug, then add the eggs. Beat well, add the balsamic vinegar, salt, and generous grinds of black pepper. Beat until it is all thoroughly combined. Pour the milk mixture over the bread, doing your best to distribute it evenly. Press down on the bread cubes with a knife or a spatula just to get them moist. Cover the dish with foil and bake for 15', then remove the foil and bake 15' more, until the top is golden brown, the cheese is melted and the tomatoes are beginning to burst. Serve hot, drizzled with olive oil. Source: https://www.csmonitor.com/

Ingredients For the salsa 1/2 cup diced onion 1 cup finely diced summer squash, divided (about 1 large squash) 1 plum tomato 2,5 cm piece of jalapeno pepper, seeds removed 2 tablespoons cilantro leaves 1 clove garlic 2 squash blossoms Juice of half a lime Salt For the quesadillas 20 squash blossoms 1 tablespoon olive oil 1/2 cup diced onion 120 gr. Oaxaca cheese, shredded into strings, or mozzarella 5 small flour or white corn tortillas Method Salsa Place the onion, 1/2 cup of the squash, the tomato, pepper, cilantro, lime juice, garlic, and squash blossoms in a blender and blend until you have a chunky purée. Pour the oil into a large skillet and add the remaining diced squash. Sauté over medium high heat for about 3', until the squash is slightly softened. Add the purée from the blender and cook for a further 3 - 5', until the salsa is thickened and any excess liquid has evaporated. Salt to taste. Set aside to cool. Quesadillas Pull any hard stems and spike leaves off the blossoms and pull the stamen out of the center. Shred the blossoms into narrow strands, using your fingers or scissors. Pour the olive oil into a skillet and ad the onions. Sauté over medium heat until the onions are soft and translucent, but do not brown, about 8'. Reserve a handful of the shredded squash blossoms, and then add the rest to the onions in the pan. Cook, stirring constantly, until the blossoms are soft and wilted. Take the filling off the heat. Lay the tortillas on the counter, if you use white corn tortillas, wrap them in a wet paper towel and zap them in the microwave for 15" to soften. Layer about an ounce of cheese and a good dollop of the squash blossom filling over on each. Sprinkle a few of the remaining strands of squash blossom over each, then fold in half. Heat a skillet to high heat and cook the quesadillas two at a time until the cheese is melted and each side is golden brown. Serve immediately with the squash salsa. Source: https://www.csmonitor.com/

Ingredients For the filling 3 tablespoons butter 2 bunches green onions, about 12 1 clove garlic 1 teaspoon chopped fresh thyme leaves 2 tablespoons flour 1 cup white wine 2 cups whole milk Zest of one lemon 1 tablespoon fresh lemon juice Salt and pepper to taste 340 gr. frozen corn, thawed and drained 455 gr. frozen Gulf shrimp, thawed and drained For the topping 1 cup all-purpose flour 3/4 cup yellow cornmeal 1 tablespoon chopped fresh thyme Zest of one lemon 3 teaspoons baking powder 1 teaspoon kosher salt 1/2 teaspoon pepper 1 egg 1 cup buttermilk 3 tablespoons butter, melted Method Filling Melt the butter in a large saucepan. Finely chop the green onions and add to the butter. Sauté until soft and translucent. Put the garlic clove through a press or finely mince it and add to the pan with the thyme leaves. Cook for about a minute, just until the garlic is fragrant. Sprinkle over the flour and stir until you have a smooth, pale mixture. Add the white wine and stir until the sauce begins to thicken. Slowly add the milk, stirring the whole time, and cook over medium-high heat until the sauce has thickened, about 10'. Stir in the lemon zest, juice and salt and pepper to taste. Add the corn and stir until combined. Take the pot of the heat and add the shrimp, stirring to combine completely. The shrimp will begin to gently poach, but do not need to be fully cooked as the dish is going in the oven. At this point, you can cool, cover and refrigerate the filling for several hours. Topping Preheat the oven to 180 °C. Mix the flour, cornmeal, lemon zest, thyme, baking powder, salt, and pepper together with a fork in a large bowl. Mix the buttermilk, egg, and butter together in a small bowl. Add the liquids to the dry ingredients and mix well until you have a biscuit dough. Scoop 1/4 cup mounds of the topping over the top of the filling to cover. Bake for 30 - 35' until the biscuits are firm and golden and the filling is hot through and bubbling. Source: https://www.csmonitor.com/

Ingredients 1 tablespoon olive oil 1 medium to large sweet potato, peeled and diced into even-sized chunks Salt and pepper to taste 60 gr. sausage, cut into chunks and cooked 1/4 cup butter 1/4 cup flour 1 cup whole milk 1 cup chicken broth 1/2 cup sour cream 1/2 cup shredded cheddar cheese, mild or sharp Cooked kernels from 1 ear of corn 2 strips bacon, crisp, crumbled 2 mini boules, centers cut out (reserve tops) 1 green onion, green top chopped for garnish (optional) Method Heat olive oil in a medium or large saucepan over medium-high heat. Add sweet potato chunks and stir fry until tender but not mushy, stirring with a wooden spoon to cook evenly. Salt and pepper to taste. Add sausage, cook until heated through and set aside. In a medium saucepan, melt butter over medium heat. Whisk in flour to make a roux. Gradually whisk in the milk and the chicken broth, whisking the mixture smooth. Add sour cream and whisk smooth. Add shredded cheddar cheese and whisk until melted smooth. Add sweet potatoes, sausage and fresh corn kernels. Let simmer, stirring occasionally until thickened to desired consistency. Heat mini boules at 180 °C until insides are very lightly browned. You can butter the tops and brown them in the oven if desired. Remove boules from oven and fill with chowder. Garnish with crumbled crisp bacon and green onion if desired. Source: https://www.csmonitor.com/

Ingredients 1 tablespoon active yeast 1 teaspoon honey 1/2 cup warm water, about 45 °C 3,5 cups bread flour 1 cup pumpkin puree 2 tablespoons olive oil 1 teaspoon salt Method Sprinkle the yeast into the bowl of a stand mixer. Add the honey and pour over the warm water. Give it a little stir and let it sit until foamy, about 5'. Add the flour, pumpkin, olive oil, and salt and mix with the dough hook on a low setting until it all comes together. Scrape the sides of the bowl as needed. Work the dough with hook on low speed for 8–10 minutes until the dough is a soft, elastic ball that has cleaned all the flour and bits off the sides of the bowl. Push the dough back down if it starts to push over the top of the dough hook. When the dough is kneaded, transfer the dough ball to a bowl greased with olive oil. Brush the top of the dough with olive oil, cover the bowl with plastic wrap and leave in a warm place to rise until doubled in size, about 1 hour. Preheat the oven to 220 °C. Punch down the risen dough and leave it to rest for 10'. Sprinkle your counter lightly with corn meal. Divide the dough into 2 balls and shape each into a smooth disc. Working one ball at a time, use your hands to push the dough outward from the center, turning the dough 1/4 turn as you go, until you have a nice round pizza, about 25 cm around. Push and stretch the dough outward from the middle until it won't stretch any more. Leave the pizza base to rest for 5'. Repeat with the next disc. Carefully transfer the pizza base to a baking sheet lightly brushed with olive oil. If it loses its shape, press it back into the round. Use your fingertips to press indentions in the dough to prevent it from bubbling up. Spread on the tomato–pumpkin sauce and the toppings of your choice. Bake for 10 - 12' until the crust is golden and the cheese toppings are melted. Source: https://www.csmonitor.com/

Ingredients 3 large pastured eggs 1 cup heavy cream 115 gr. white or crimini mushrooms, chopped 1/4 cup finely chopped red onion or shallot 2 tablespoons butter 140 gr. Swiss chard leaves (no stems), chopped salt and black pepper to taste 140 gr. Prima Donna aged Gouda cheese, shredded 1 tablespoon butter, cut into small pieces Dash nutmeg 1 prepared pie crust or quiche pastry dough Method Preheat oven to 180 °C. Beat room temperature eggs with heavy cream in a small bowl. Place pie crust in a deep-dish glass pie plate and crimp edges. Heat 2 tablespoons butter in a saute pan and cook mushroom and shallot until browned. Season vegetables to taste with salt and pepper and stir in chopped chard leaves, cooking only long enough to allow them to wilt, cool mixture. Sprinkle about 60 grams of the cheese in the bottom of the pie crust and spread vegetables over that, then top with remaining cheese. Pour the custard (cream and egg) mixture over all. Make sure the cheese and vegetables are covered or wet with the custard mixture. Dot with butter pieces and sprinkle with nutmeg. Bake quiche uncovered, in a preheated oven, for about 45' or until domed and puffy and custard is set. Allow to sit undisturbed for about 15' before slicing and serving. Source: https://www.csmonitor.com/

Ingredients 10 to 12 20 cm whole wheat flour tortillas (you can use regular or corn tortillas if you prefer) 2 cups shredded Monterey Jack cheese For the sauce: 2 poblano peppers 2 tablespoons unsalted butter 4 tablespoons unbleached, all-purpose flour 1,5 cups chicken broth or veggie broth 1/2 teaspoon garlic powder Kosher salt and pepper, to taste 3/4 cup sour cream or plain yogurt, or some mix of the two 1/4 cup chopped fresh cilantro For the filling: 1 tablespoon olive oil 1 small onion, chopped 2 cloves garlic, minced 1/4 teaspoon oregano Dash cayenne pepper (or more, if you like the heat) Kosher salt and pepper, to taste 2 cups green cabbage, shredded 2 carrots, peeled and shredded 2 chipotle peppers in adobo sauce, finely minced, or 1 teaspoon chipotle powder 453 gr. shrimp, peeled, and deveined, and chopped or 2 cups butternut squash, cubed in 0.6 cm squares Method Roast peppers Preheat oven to 240 °C. Place peppers in a medium baking dish. Bake, turning every 6 - 8' until the skin is blistered over most of the surface, about 20 - 25'. Transfer to a medium bowl, cover, and let sit 15'. When cool enough to handle, peel away the skin and discard. Remove the stem (and the seeds and ribs too if you don't want it to be spicy). Coarsely chop the peppers and set aside. Sauce Melt butter in a medium saucepan, then stir in the chopped poblanos. Mix in flour, cooking briefly just until golden, 1 - 2'. Whisk in the broth, adding a little at a time, mixing well after each addition. Add garlic powder and season with salt and pepper to taste. Let cook over medium heat, stirring frequently, until the mixture bubbles and thickens. Remove from heat and stir in the sour cream/yogurt and cilantro. Filling: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add onion, garlic, oregano, and cayenne and cook until onion is tender, about 5'. Season with salt and pepper to taste. Stir in cabbage and carrots, cook, stirring occasionally, until veggies start to get tender, about 7 - 10'. Stir in chipotle peppers. Stir in chopped raw shrimp, cook for about 2', stirring, until the shrimp start to get pink, don't worry about cooking them completely now because they'll finish in the oven. Assembly Lightly grease a 22 x 33 cm baking dish. Place about 1/2 cup filling down the center of a tortilla. Roll up tightly and place in prepared pan, seam-side down. Repeat with remaining filling and tortillas. When pan is filled, pour the poblano sauce over the enchiladas. Sprinkle with cheese. Bake until bubbling and slightly golden, 20 - 25'. At the end, turn off the oven and turn on the broiler for 2 - 4' to get the tops nice and brown. Sprinkle with additional cilantro and serve immediately. Source: https://www.csmonitor.com/

0.5 stick unsalted butter 1 package frozen carrots, celery and onions (“mirepoix blend”), thawed and drained 2 teaspoons minced garlic (freshly minced or from a jar) 2 800 gr. cans crushed tomatoes 910 gr. low-sodium chicken broth 5 sprigs fresh thyme 5 sprigs fresh oregano Salt and pepper to taste 1/2 cup heavy cream (optional) Method Cut the butter into small pieces and place in the crock of a 7-quart slow cooker. Partially cover and leave for a few minutes to melt. Add the vegetables and garlic, stir to coat with the butter, cover the slow cooker and leave to soften, about 20'. Pour the tomatoes and broth into the slow cooker and stir to combine. Tie the sprigs of thyme and oregano together with kitchen twine to make a neat little bundle. It is OK if leaves come off, but you don’t want stems in your soup. Tuck the herb bundle into the soup, cover the slow cooker and cook for 5 to 6 hours on high, or 7 to 8 hours on low. When ready to serve, fish out the herb bundle and discard. Use an immersion blender to purée the soup until smooth. Season with salt and pepper to taste. If you want a creamier soup, stir in the heavy cream and leave to warm through. Source: https://www.csmonitor.com/

Ingredients Honey orange shrimp 455 gr. medium shrimp, peeled and de-veined 1/4 teaspoon freshly ground black pepper For the sauce 1/4 cup soy sauce 1/8 cup ketchup 1/4 cup orange juice or blood orange juice 1/4 cup honey 1 tablespoon rice wine vinegar 3 cloves garlic, minced 1/2 teaspoon red pepper flakes (less or more) 1/2 tablespoon dried chives (optional) Sliced almonds (optional) Korean wrinkled chili peppers, sliced (optional) 1 tablespoon cornstarch + 2 tablespoons water (optional) Method Place shrimp on heated grill (outdoor or indoor). Season them with black pepper and grill until cooked. To make the sauce: combine soy sauce, ketchup, orange juice, honey, vinegar, garlic, chives (optional), and red pepper flakes in a bowl. Add the grilled shrimp to a pan over medium high heat. Add the prepared sauce to the pan and stir well. Reduce the heat to low and cook until the sauce thickens, stirring occasionally. If the sauce does not thicken then combine cornstarch and water in a small bowl, mix well, then pour it into the sauce, stirring frequently. Sprinkle with almonds and Korean wrinkled chili peppers if desired and serve over a bed of steamed white rice. Source: https://www.csmonitor.com/

Ingredients 6 lasagna noodles, cooked according to your package directions Spaghetti with artichoke hearts, sausage, and olives 226 gr. lean ground beef 1/2 cup freshly minced onion 2 - 4 garlic cloves, chopped 1 teaspoon dried oregano 1 teaspoon dried basil Salt Black pepper 1 tablespoon olive oil 425 gr. marinara sauce 1 cup ricotta cheese 1 egg 1/4 cup freshly grated Parmesan cheese 226 gr. sliced mozzarella cheese Method Preheat oven to 190 °C. Cook noodles and drain. Saute onion and garlic in olive oil in a large skillet for a few minutes then add ground beef, oregano, basil, salt, and pepper and cook until beef is browned, breaking up any clumped meat. Stir in marinara sauce and simmer over low heat for 15', making sure sauce doesn’t get too thick. In a small bowl, whisk together a lightly beaten egg with ricotta and Parmesan. In the bottom of a loaf pan, place about 1 cup meat sauce across the bottom. Top with two noodles, then top with half of the remaining meat sauce mixture. Top with another two noodles and the ricotta mixture. Top with the last two noodles and the remaining sauce. Layer mozzarella slices across the top. Loosely tent pan with foil and bake for 45', then remove foil and bake another ten minutes, allowing cheese to brown. Let sit for about 10 - 15' before you cut into it. Source: https://www.csmonitor.com/

Ingredients 225 gr. ground beef Blistered tomato sauce 225 gr. bulk Italian sausage (or links with casing removed) 2 cloves minced garlic 1 tablespoon chopped fresh oregano 425 gr. can tomato sauce 1/2 cup diced pepperoni* 1 cup plus 2 tablespoons all-purpose flour 2 cups grated mozzarella cheese 2 large eggs 1 cup whole milk 1 tablespoon olive oil Salt and pepper to taste 1/2 cup shredded Parmesan cheese Method Break the beef and sausage into a large skillet and cook until browned and no longer pink, breaking up into small pieces as you go. When the meat is cooked, stir in the garlic and the oregano and stir to combine. Stir in the pepperoni. Add the tomato sauce and 2 tablespoons flour and stir until thoroughly combined and thick. Spread the meat mixture a well-greased 20 cm square baking dish. Leave to cool slightly, then spread the mozzarella cheese evenly over the top. Preheat the oven to 180 °C. Beat the eggs, milk and olive oil together in a small bowl, then add the flour and whisk until smooth. Season to taste with salt and pepper. Pour the batter over the top of the meat and cheese and spread to cover the top completely. Sprinkle over the Parmesan cheese. Bake the pizza for 35 - 40' until puffy, golden, and the cheese has melted. Remove from the oven and let the dish sit for 5'. Loosen the sides of the pizza with a thin knife, then invert it onto a platter. Cut into squares and serve immediately. Source: https://www.csmonitor.com/

Ingredients 2 packets active dry yeast 1/2 cup lukewarm water 455 gr. cottage cheese 1/4 cup sugar 2 teaspoons salt 1/2 teaspoon baking soda 2 eggs, at room temperature 4,5 - 5 cups all-purpose flour Method Rinse the bowl of a stand mixer with warm water so the bowl is not cold. Pour the 1/2 cup lukewarm water over in the bowl and sprinkle the yeast over. Sprinkle in a little of the sugar and stir. Leave for about 5' to proof. Heat the cottage cheese in a small pan over medium-low heat just until it is lukewarm. Do not let it scorch or bubble. Add the cottage cheese to the yeast in the bowl, then add the rest of the sugar, the salt, baking soda and the eggs and 1 cup of flour and beat with the paddle attachment until combined. Add about 3 - 3,5 cups of flour, a little at a time, just until you have a shaggy, wet dough that pulls away from the sides of the bowl. Scrape down the sides of the bowl occasionally. Scrape the dough into a well – greased bowl, turn it over so the top is greased as well then cover and leave to rise in a warm place until it has doubled in volume. Remove the risen dough to a surface dusted with about 1/2 cup of flour. Knead the dough a few times in the flour to remove some of the stickiness. Divide the dough into 24 equal pieces with a floured knife or bench scraper. Lightly flour your hands and roll each portion into a ball. Place the balls close together in two greased 23 cm round pans. Cover the pans loosely with a towel and leave to rise for 30 - 40 minutes until doubled in size. Preheat the oven to 180 °C. Bake the rolls for 20' until firm and golden on the top. Remove from the oven and cover loosely with a tea towel until ready to serve. I like to serve these warm from the oven with butter to spread inside, but you can brush the tops of the cooled rolls with melted butter, loosely cover with foil and reheat in a low oven for a few minutes, just to warm through. Source: https://www.csmonitor.com/

Ingredients 1 pound prepared goetta (such as Glier’s brand) 1/4 cup German mustard or Dussledorf mustard 1/2-3/4 cup hot drained sauerkraut 2-3 tablespoons oil Method Cut open roll of goetta and slice into four pieces lengthwise. Use your hands to roll into a smooth cyclinder Heat oil in a large nonstick skillet, and brown goetta dogs on all sides, turning very carefully to avoid breakage, and keeping them separated so they don’t try to stick to each other. Serve on hot dog buns with mustard and sauerkraut. Source: https://www.csmonitor.com/

Ingredients Filling 1 large bunch Swiss chard, stemmed, with leaves torn into pieces 4 tablespoons extra virgin olive oil 1 tablespoon butter 2 large onions, thinly sliced 1 teaspoon brown sugar 2 tablespoons balsamic vinegar 1/4 pound chunk pancetta, diced 1/2 teaspoon hot red pepper flakes (optional) 1/3 cup tarragon, minced Salt and pepper to taste 1 cup Swiss, mozzarella or Fontina cheese, diced 2 beefsteak tomatoes thinly sliced Tart dough 1-3/4 cups unbleached all purpose flour 2 teaspoons baking powder 2 teaspoons sugar 1/2 teaspoon baking soda 1/2 teaspoon fine sea salt 6 tablespoons cold unsalted butter, cut into bits 3/4 cup buttermilk Method Filling Fill a large pot with boiling water. Salt it, add the Swiss chard leaves and boil for 2'. Drain in a colander and squeeze as much water as possible from the leaves. You should have about 1-1/2 cups. On a cutting board, coarsely chop the leaves and set aside. In a large sauté pan, melt 2 tablespoons of the olive oil and all the butter. Stir in the onions and cook them slowly over low heat until they soften and begin to caramelize. Stir in the brown sugar and the vinegar and cook until the onions are glazed-looking. Transfer to a large bowl. In the same pan, heat the remaining olive oil and add the pancetta. Cook until the pancetta begins to give off its fat and begins to brown. Stir in the red pepper flakes and the Swiss chard and cook for about 4', stirring frequently. Stir in the tarragon, salt and pepper to taste. Transfer to the bowl with the onions. Cool to room temperature. Add the cheese and mix in. Filling can be made two days ahead and refrigerated. Tart dought  In a large bowl, combine the flour, baking powder, sugar, baking soda and salt and blend with a fork or pastry blender until the mixture resembles oatmeal flakes. Stir in the buttermilk and combine with a spoon or your hands until a rough ball of dough is formed. Do not over work the dough, it will be soft and sticky. Wrap the dough in plastic wrap and refrigerate several hours or make the dough the day before. Pie Preheat the oven to 200 °C. Roll the dough into a 35 cm diameter on a large sheet of lightly floured parchment paper. Place the dough on the parchment paper on a baking sheet. Spread the filling evenly over the dough. Overlap the tomato slices in a circular fashion over the top of the filling. Bring the edges of the dough up around the filling to form a rustic open face pie. Bake for 25 - 30' or until nicely browned. Serve hot or warm and cut into wedges. Source: https://www.csmonitor.com/

Ingredients 2 tablespoons finely chopped Italian parsley 1 clove garlic, minced 1 scallion, finely chopped Zest of 1 lemon 1 generous tablespoon Dijon mustard 1 pound ground lamb Salt and freshly ground black pepper Canola oil 3 burger buns (we used pretzel buns) Method Combine the parsley, garlic, lemon zest in a small bowl. Add the Dijon mustard and stir with a fork to mix everything together. In a large bowl mix the ground lamb and the parsley mixture together until just combined. You need to strike that fine balance of getting the parsley mixture distributed evenly without overworking the meat. Form three burger patties with the lamb mixture and season generously with salt and pepper on both sides. Before cooking the burgers, make an indentation in the centers with your thumb, this will keep the burgers from plumping up too much as they cook. Heat a grill pan or large skillet over medium-high flame. Toast the buns, if you like, you can use the toaster or your grill pan. Brush the heated grill with some oil and grill the buns cut sides down, pressing down slightly on them to make sure they make contact with the pan, a minute or two should do it. Make sure the pan is plenty hot and brush it with some more oil, if needed. Cook the burgers for 3 - 4' on the first side, then an additional 3' on the second side for medium-rare. A quick-read thermometer should read about 50 °C when inserted in the center of the burger. Transfer burgers to buns and serve immediately. These burgers had a nice lemony brightness, thanks to the lemon zest. You can serve extra Dijon mustard to amp up that flavor, if you like, if you’re a mayo lover, that works too. Source: https://www.csmonitor.com/

Ingredients 1 tablespoon vegetable oil, like canola 1 large egg 1 cup cooked white rice (preferably day-old) 1 teaspoon soy sauce 1 teaspoon sesame oil 2 tablespoons kimchi juice 1/3 cup chopped kimchi 1 green onion, chopped (optional) Roasted sesame seeds (optional) Method Heat the oil in a wok or nonstick skillet over medium-high heat. Crack the egg in and stir to mix the yolk with the white. When the egg is almost set, about 45", scramble it. Add the rice, soy sauce and sesame oil, followed by the kimchi juice and kimchi. Stir and cook until the rice is heated through and evenly colored. Taste and add more soy sauce if necessary. Scoop onto a plate, garnish with green onions and sesame seeds and serve immediately. Source: https://www.csmonitor.com/

Ingredients 1/2 of one medium butternut squash, peeled and diced into medium pieces 1/2 tablespoon olive oil 1 teaspoon salt 1 teaspoon pepper 1/2 teaspoon garlic powder Pinch of chili powder Pinch of cinnamon 1/2 Granny Smith apple, sliced thin About 10 thin slices of red onion 3-4 slices of prosciutto (*optional, may leave out for a vegetarian option) A handful of dried cranberries About 1/4 cup Chevre cheese, crumbled 1/2 package of store-bought (or homemade)pizza dough Method Preheat oven to 200 °C. Peel, slice, and dice the butternut squash. Lay squash in an even layer across baking sheet, drizzle with a bit of olive oil, and sprinkle with salt, pepper, garlic powder, chili powder, and cinnamon. Use a spatula to toss until oil and spices cover all sides of the squash. Bake in preheated oven for 20 - 25', turning once, until squash is soft, fragrant, and the edges are beginning to brown. If you're not a fan of raw red onion, toss your onion slices in with the squash in the last 5' and let them soften up a bit. While the squash is baking, cut up your apple and onion and roll out your pizza dough. When squash is done and cooled slightly transfer to top of pizza dough, and using a fork, squish all the squash cubes down so they make a single layer of squash across the pizza. Leave space around the edge for a crust if you wish. Add the apple, onion, prosciutto, cranberries, and Chevre to the top of the squash. Go easy on the Chevre, it's much stronger and creamier than Mozzarella. Bake your pizza for 20 - 30', until dough is fully cooked, and cheese is browned a bit. Slice and cool for 5' before serving. Source: https://www.csmonitor.com/

Ingredients 453 gr. bulk Italian sausage 453 gr. lean ground beef 1 large onion, chopped 1 green pepper, chopped 3 cloves garlic, chopped 170 gr. fresh mushrooms, chopped Salt and black pepper to taste 1/2 teaspoon red pepper flakes (optional) 1 tablespoon Worcestershire sauce 2 tablespoons brown sugar 800 gr. pizza sauce 1/2 cup water 115 gr. turkey pepperoni, chopped (turkey is less greasy than the other type) 6 large kaiser rolls or 12 smaller hamburger buns, toasted 340 gr. mozzarella cheese slices Method  Cook sausage, ground beef, onion, green pepper, garlic, mushrooms, salt, pepper, and red pepper flakes in a large skillet until meat is browned, cooked through and crumbled.  Drain off as much fat as possible. Add the Worcestershire sauce, brown sugar, pizza sauce, and water. Stir to mix. Bring mixture to a boil, then reduce heat and simmer for about 15' or until thick. Remove from heat and stir in the chopped pepperoni. Serve mixture on toasted buns with slices of mozzarella cheese if desired. Source: https://www.csmonitor.com/

Ingredients Moroccan spice blend 1 teaspoon turmeric 1 teaspoon whole coriander 1 teaspoon cumin crushed with mortar 1 teaspoon pestle 1/2 teaspoon cinnamon 1/2 teaspoon allspice 1/2 teaspoon nutmeg Moroccan coconut corn chowder 2 tablespoons coconut oil (or substitute olive oil) 1 onion, diced 3 garlic cloves, minced 1 tablespoon finely fresh grated ginger 1 recipe of Moroccan spice blend (see above) 400 gr. coconut milk 4 cups of vegetable stock (or substitute chicken stock) 2 cups baby potatoes cut into bite size pieces 2 cups of butternut squash cut into 1 inch pieces 2 red peppers, diced 2 cups of frozen corn kernels 425 gr. of cooked chickpeas or a can, drained and rinsed) 1 lime Parlsey or cilantro, chopped to garnish Method Moroccan spice blend Mix all the ingredients together. Moroccan coconut corn chowder In a large pot set over medium heat, melt the coconut oil. Add the onions and cooked until softened. Add the garlic, ginger, and the spices. Stir and cook until it becomes fragrant, about 30". Add the coconut milk, stock, potatoes, and butternut squash. Cook covered for 15'. Add the peppers, corn and chickpeas. Simmer uncovered for 15' or until peppers are tender. Right before serving add the juice of 1/2 a lime (this is what makes the flavors of the chowder come to life). Serve with a wedge of lime and chopped fresh cilantro or parsley. Source: https://www.csmonitor.com/

Ingredients 455 gr. fresh okra pods, trimmed and sliced 1/4 cup vegetable oil 1 cup chopped onion 1 cup chopped celery 1 cup diced green pepper 2 fresh bay leaves 1 tablespoon fresh thyme 1 tablespoon Cajun spice 1/2 teaspoon black pepper salt (to taste; add the Cajun spice before you taste) 1 tablespoon chopped garlic 2 tablespoons tomato paste 1/4 cup light roux 6 cups vegetable broth 455 gr. small raw peeled and deveined shrimp 2 teaspoons Louisiana hot sauce 2 tablespoons chopped Italian parsley 2 scallions, sliced gumbo file (optional garnish) Method Saute okra in a large skillet until browned. Stir in the onion, celery, green pepper, bay leaves, garlic and thyme and cook until vegetables soften, adding the garlic the last minute so that it does not burn. Place vegetable mixture in a heavy bottomed pot large enough to hold 2-1/2 quarts. Whisk the roux into the vegetables. We are using light roux here, and you may use homemade or use a purchased type, whichever you prefer. Generally, roux is half flour, half oil, cooked and stirred over low heat until it is the color of peanut butter. When roux is mixed into the vegetable, stir in the broth. Bring mixture to a boil, then reduce heat, cover and simmer over low heat for about an hour. Stir shrimp, hot sauce, parsley and scallions into gumbo and cook just until they brighten and begin to curl, do not overcook. Serve gumbo with steamed white rice, garnished with extra parsley or scallion and gumbo file if desired. Source: https://www.csmonitor.com/

Ingredients 1/2 cup (1 stick) butter, softened 170 gr. gorgonzola cheese, crumbled 2 tablespoons olive oil 1/2 cup chopped onion 2 garlic cloves, minced 410 gr. crushed tomatoes 1 tablespoon chopped fresh marjoram or oregano Salt and pepper to taste 450 gr. short pasta like penne or cavatappi Method Mash the butter and gorgonzola together in a small bowl using a fork and set aside. Sauté the chopped onion in the olive oil in a medium saucepan over medium heat until soft and translucent. Add the garlic and sauté for a further minute, just until fragrant. Pour in the tomatoes, then swish out the can with 1/4 cup of water and add it to the sauce. Stir in the chopped marjoram and cook until the sauce is quite thick, about 10 - 12'. You can prepare the recipe up to this point about an hour ahead. When ready to serve, cook the pasta in a large pot of salted boiling water according to package instructions and drain well. While the pasta is cooking, bring the tomato sauce up to a low simmer, then whisk in the gorgonzola butter bit by bit until melted and smooth. Return the pasta to the cooking pot and toss with the sauce until well coated. Source: https://www.csmonitor.com/

Ingredients 4500 gr. whole bone-in ham 1/2 cup brown sugar 1/4 cup light corn syrup 1/2 teaspoon garlic powder 1 teaspoon sriracha sauce 2 tablespoon fresh lemon juice Method Unwrap/remove all plastic from ham and place cut side down on a baking rack in a roasting pan. Lightly score any fatty areas with a knife in a diamond pattern. Wrap pan with foil and bake at 165 °C for 40' per kilo, or about 3 hours for a 4500 grams ham. Meanwhile, stir glaze ingredients together in a small saute pan and bring to a boil; remove from heat and allow to cool. Glaze should be amber colored, have the consistency of honey and not be grainy at all. 30' before the ham is done, remove from the oven and take off the foil. Use a carving knife to trim away any fat from the meat before brushing on the glaze. Brush half the glaze over the skin of the ham and return to oven without foil, bake 15'. Then brush remaining glaze on ham and bake another 15 - 25' or until glaze sets and begins to caramelize. Wait 15' before carving. Source: https://www.csmonitor.com/

Ingrediens 3/4 cup soy sauce 1/3 cup rice or white vinegar 1 tablespoon sesame oil 1 tablespoon sugar or honey 3 garlic cloves, crushed and minced 1 or 2 tablespoons fresh ginger, peeled, crushed and minced 400 gr. of extra firm tofu canola oil 2 or 3 scallion tops, cut into 2-inch sections, then sliced lengthwise into slivers Method Mix soy sauce, vinegar, sesame oil, sugar or honey, garlic and ginger together in the marinating container. Slice the tofu into eight pads of equal size. Drain them for 10 - 15' on paper towels or a lint-free cloth. Then gently slide them into the marinade. After about 15', turn and let them marinate another 15'. Heat 2 tablespoons of oil to medium in a big flat nonstick skillet. Carefully transfer tofu to the pan, reserving marinade. Sauté about 4' on each side (or until nicely golden brown). Plate, garnish with a scattering of the sliced scallions. Serve with individual dipping bowls of the reserved marinade. Source: https://www.csmonitor.com/

Ingredients 226 gr. of oven ready lasagna 453 gr. ground beef 800 gr. can diced tomatoes 2 cups marinara sauce 1/2 teaspoon dried oregano 1/2 teaspoon dried basil 425 gr. container of part-skim ricotta cheese 1 egg 2 cups shredded mozzarella cheese 1/4 cup grated Parmesan cheese Method Preheat oven to 180 °C. Grease the bottom of a 23x33 cm casserole dish and set aside. In a large sauce pan or dutch oven pot cook beef on medium high heat until browned, drain off fat. Stir in tomatoes, marinara sauce, oregano, and basil. Let simmer over low heat. Lightly beat egg in a bowl and then add the ricotta cheese. Stir until combined. Layer the lasagna Cover the bottom of the casserole dish with a layer of the meat sauce. Lay three pieces of the oven-ready lasagna width wise, making sure that there is space between each lasagna piece and the edge of the dish (the pasta will expand in the oven). Using half of the ricotta and egg mixture, cover each piece of lasagna. Add another layer of meat sauce over the top of the pasta pieces. Add 1 cup of the shredded mozzarella over the layer of the meat sauce. Repeat the layers of pasta, the remaining ricotta, meat sauce, and the remaining mozzarella cheese. Sprinkle the Parmesan cheese over the top layer of mozzarella. Cover with aluminum foil and bake for 45' total. After 30', remove the aluminum foil. Let the lasagna rest for 5 - 10' and then cut into slices with a sturdy spatula and serve. Source: https://www.csmonitor.com/

Ingredients 450 gr. small mushrooms olive oil 2 tablespoons butter 1 tablespoon thyme 2 large garlic cloves, minced 1 cup dry polenta 4 cups water (or broth, for more flavor) 1 teaspoon fresh rosemary, chopped 1 teaspoon fresh tarragon, chopped 1 cup shredded sharp white cheddar Salt & pepper Method Cut any larger mushrooms in half. Heat half of the oil in a large frying pan, and add as many mushrooms as can be cooked in a single, non-crowded layer. Over medium heat, let the mushrooms cook without moving them for a few minutes. Working in batches, cook all of the mushrooms until soft and browned. As they're done, transfer them to a bowl with the butter, thyme, and garlic. Cover, and keep warm. To cook the polenta, combine the polenta, water, rosemary, and tarragon in a saucepan. Cook over medium heat until thickened, stirring often, this should take about 25'. When thickened, add half of the cheese and stir in. Season with salt & pepper to taste. Pour the polenta out on an oven-safe dish, top with the mushrooms and remaining cheese. Broil for 4 - 5', or until the cheese is melted and bubbling. Source: https://www.csmonitor.com/

Ingredients 8 to 10 pieces of chicken (4 drumsticks and thighs or a whole chicken cut up) salt and freshly ground pepper, to taste 2 teaspoons dried thyme, divided 2 tablespoons olive oil 3 cloves garlic, finely chopped 1 tablespoon sherry vinegar (or red wine vinegar) 2 tablespoons soy sauce 3 tablespoons honey 1/3 cup water 2 tablespoons fresh lemon juice 1 lemon, thickly sliced(into 6 or so slices) Method Season chicken on both sides with salt, pepper and 1 teaspoon of thyme. Heat a large sauté pan over medium-high flame. Add oil and brown chicken until golden on both sides, in batches if necessary, about 2 - 3' per side. Transfer chicken to plate and reduce heat to medium. Sauté garlic until fragrant, about 45". Add sherry vinegar and cook down until reduced by half. Add soy sauce, honey, remaining thyme, water and lemon juice to pan and stir to combine. Return chicken to pan, turning to coat with sauce. Add lemon slices. Cook until sauce has reduced to a syrupy consistency, about 10 - 12', turning chicken frequently to coat with sauce. Chicken should be done by that time; pierce a thick piece with a knife point to see that juices run clear. Transfer chicken to serving platter or divide among 4 plates. Drizzle sauce over chicken and use lemon slices as garnish. Source: https://www.csmonitor.com/

Ingredients 8 pasture-raised eggs 1/2 cup grated cheddar cheese 1/4 cup chopped garlic chives (or scallions) 1/2 cup sauteed mushrooms Pinch of sea salt Several grinds of black pepper 2 tablespoons organic butter (you can use olive oil if you prefer) Method Beat the eggs, salt, pepper and chives in a bowl with a fork or whisk until mixed – about 20 strokes. In a large frying pan, melt the butter over medium-high heat until the butter bubbles and the foam subsides, making sure to coat the bottom evenly. Add the eggs to the pan, tilting the pan to ensure that they cover the whole bottom. Use a spatula to gently drag the eggs towards the center of the pan and tilt the pan to let the uncooked eggs fill in the gaps. Cook for another 1 - 2', until the eggs are almost entirely set. Sprinkle the cheese and mushrooms over one half of the omelette then fold the other half over on top of it. Slide the omelette out of the pan and eat while it’s hot. Source: https://www.csmonitor.com/

Ingredients For the pork chops 1/2 tablespoon good quality chili powder 1/2 tablespoon ground cumin 1/2 teaspoon salt freshly ground black pepper 4 bone-in pork chops, about 225 gr. each 2 tablespoons canola oil For the peaches 2 firm ripe peaches, sliced 1 tablespoon balsamic vinegar, preferably white a drizzle of olive oil, plus more for the pan 1/4 teaspoon cayenne pepper (or to taste) 1/2 cup sliced shallots Method  Pork chops Combine the chili powder, cumin, salt and black pepper in a small bowl. Pat chops dry with a paper towel and season on both sides with spice mix, rubbing it into the chops. Set chops aside. Peaches  Place peach slices in a shallow bowl. If peaches are on the firm side of ripe, taste a slice. If it’s puckery tart, sprinkle on a little sugar, stir gently and taste again. You don’t want to make the peaches overly sweet, but just aim for balancing the tartness. Drizzle peaches with balsamic vinegar and olive oil and stir gently to coat. Sprinkle on cayenne pepper, stir again and set aside. Heat a large nonstick skillet over a medium-high flame. Add canola oil, then add chops. Sear on one side for 5', then turn. Reduce heat to medium and cook until chops are just cooked through 4 - 5', depending on thickness. Covere the pan after turning the chops to retain a little more moisture. Transfer chops to a plate and tent with foil. Heat a medium nonstick skillet over a medium flame. Add a tablespoon or so of olive oil and sauté shallots for a few minutes until they’re just getting tender and translucent. Add peach slices to pan and cook for just a minute or two until they’re heated through, turning them carefully. Transfer peaches and shallots to a bowl to stop the cooking process. Plate chops and top with peaches/shallot mixture. Source: https://www.csmonitor.com/

Ingredients For the tomatoes 1 Tablespoon butter 2 Tablespoons olive oil 2 large onions, diced 1/2 cup white wine or vermouth 2 cloves garlic, minced 1 Tablespoon chopped fresh thyme leave 2 Tablespoons balsamic vinegar 900 gr. cherry tomatoes 3 Tablespoons all-purpose flour salt and pepper to taste For the biscuit topping 2-1/4 cups soft wheat flour 2-1/2 teaspoons baking powder 3/4 teaspoons baking soda 1/2 teaspoon salt 6 Tablespoons butter, cut into small pieces 225 gr. blue cheese, crumbled Freshly ground black pepper 1 cup cold buttermilk Method Heat the butter and olive oil over medium heat in an oven to table skillet or braiser. Add the diced onions and a generous sprinkling of salt and pepper. Stir to coat the onions well and cook until they are soft and just beginning to brown. When the onions are brown at the edges, pour in the white wine and stir well, scraping up any brown bits from the bottom of the pan. Cover and cook for 5', then uncover and cook until the wine is completely reduced. Add ½ cup of water and cook, stirring frequently, until the onions are soft and caramelized and the water is gone, about 10'. Add the garlic and thyme and cook one minute more. Remove the pan from the heat and stir in the balsamic vinegar. Leave to cool. Preheat the oven to 190 °C. When the onions are cool, add the cherry tomatoes then sprinkle over the flour. Stir to combine the onions and tomatoes and coat everything with the flour. Place in the oven and bake for 25'. While the tomatoes are cooking, mix the flour, baking powder, baking soda, salt and generous grinds of black pepper together in a large mixing bowl. Add the butter pieces and rub it into the flour with your good clean hands until it is well distributed. Add the crumbled blue cheese and rub it into the mixture as well. Stir in the buttermilk until you have a soft, dough with no dry ingredients visible. Remove the tomatoes from the oven after their 25'. Scoop the dough over the top of the tomatoes. Return the pan to the oven and cook a further 15 - 18' until the biscuits are firm and golden. Let the cobbler rest for about 10' before serving warm. Source: https://www.csmonitor.com/

Ingredients 1/4 cup freshly ground coffee 1-1/2 tablespoons whole cumin seeds (or ground cumin) 1-1/2 tablespoons chili powder 1-1/2 teaspoons ground cinnamon salt and freshly ground black pepper 4 lamb loin chops, about 140 - 170 gr. each canola oil Method Make the coffee cumin rub. Combine coffee, cumin seeds, chili powder, cinnamon and some salt and pepper in a bowl. Set aside. Brush the lamb chops with canola oil and season with salt and pepper. Spread the coffee cumin rub in a baking pan or on a platter. Press both sides of each lamb chop into the rub. Set aside for 20 - 60'. Heat 2 tablespoons of canola oil in a large, lidded skillet over medium-high flame. Give the pan a couple of minutes to get good and hot. Transfer lamb chops to the pan and cook until well seared on one side, about 4'. Turn chops and reduce heat to medium. Let the chops cook for 2', then cover the pan and turn off the heat. Let the pan sit for 5'. The chops will continue to cook, becoming medium rare. Τhis method of finishing them will also make them moist and tender. Plate chops and serve. Source: https://www.csmonitor.com/

Ingredients 4 tablespoons butter, divided 1 onion, cut to 1/4-inch half-rings 2 carrots, minced 2 stalks celery, minced 2 cups chopped chanterelles 1/4 cup flour 3 cups chicken broth, heated (hot but not boiling) 2 cups shredded cooked chicken salt & pepper 2 cups chopped kale 1/2 cup half & half 1 sheet Grand Central Bakery Puff Pastry Method Prepare the pastry: roll it out slightly, to even it out, and cut it to fit your pan (with an inch or two overhang). Place it on a baking sheet and keep it in the fridge while you cook. Preheat the oven to 200 °C. Get the skillet nice and hot over high heat on the stove, then add 2 tablespoon butter and the sliced onions. Cook, stirring frequently, until they've browned and caramelized a bit about 8'. Reduce the heat to medium, then add the remaining butter, carrots, and celery. Cook for 3 - 4' before adding the chopped chanterelles. Let this mixture cook for 5 - 8', until the mushrooms are all softened and some of the moisture has evaporated before sprinkling the flour over the vegetables, and stirring to combine. Stir continuously, scraping the bottom of the pan, for 3'. Gradually pour in the chicken broth, using your spoon to vigorously scrape the bottom of the pan, to get all the flavorful bits off of the pan, then add the chicken and bring the mixture to a simmer. Season with salt and pepper, remove from the heat, and stir in the chopped kale until mostly wilted. Add the half & half, stirring again to combine. At this point, cut a few vents in your puff pastry, and (work quickly so it doesn't warm up too much before going into the oven) lay it over top of the skillet. Put it immediately in the oven and bake for 30 - 40', or until the pastry is golden and the pot pie is bubbling. Serve warm. Source: https://www.csmonitor.com/  

Ingredients 1 455 gr. bulk sausage 1 medium onion, chopped 2 medium-sized sweet potatoes, chopped olive oil salt and pepper to taste Rosemary, to taste Roasted garlic, to taste, optional Method Preheat over to 220 °C. Brown onions and sausage in a cast iron skillet. Transfer to a plate. Reduce heat to medium high, add 1 tablespoon olive oil and sweet potatoes. Stir occasionally until tender, about 10 - 15'. Cover skillet with a lid while cooking. Once sweet potatoes are tender, add sausage and onions to the cast iron skillet and stir together. Crack four eggs over sweet potato hash. Place cast iron skillet in oven and cook 10 - 15' until eggs are set. Source: https://www.csmonitor.com/

Ingredients For the Grits 2 cups chicken broth 2 cups heavy cream 1/4 cup ( 1/2 stick) butter 1 cup stone ground grits 2-1/2 teaspoons salt Several grinds of black pepper For the Shrimp 450 gr. large shrimp, peeled and deveined 1 teaspoon paprika 1/2 teaspoon regular mustard powder 1/4 teaspoon smoked paprika 1/4 teaspoon salt A few grinds of black pepper Dash of cayenne pepper 6 strips of bacon, cut into small pieces 1 green bell pepper, finely diced 3/4 cups chopped green onion, white, light green and a little dark green (from a big bunch) 410 gr. diced tomatoes 2 Tablespoons flour 1 cup chicken broth 1 quarter of a large lemon Finely chopped parsley for garnish Method Grits In a deep-sided large pan (grits tend to spatter), stir the broth, cream and butter together over medium high heat until the butter is melted and it all comes to a low boil. Stir in the grits, salt, and pepper and reduce the heat to low, cover and cook for 30 - 45', stirring frequently to prevent scorching. The grits should be tender and the liquid absorbed. You may add a bit more broth if needed. When cooked, the grits can be kept covered for an hour or so, then slowly reheated over low, stirring in a little broth. Shrimp Mix together the paprika, mustard, smoked paprika, salt, pepper and cayenne. Pat the shrimp dry if necessary and place on plate. Sprinkle the spice mix liberally over both sides of the shrimp, turning over to get a good coating. Leave the shrimp in the fridge for 30' to an hour. When the shrimp are ready, sauté the bacon pieces in a wide skillet over medium high until crispy. Remove the bacon to a plate lined with paper towels using a slotted spoon. Pour the bacon grease into a small bowl. Spoon 2 tablespoons of grease back into the pan and heat over medium high. Sear the shrimp briefly – just a few seconds per side – to seal in the spice mixture. Remove the shrimp to a plate. Reduce the heat to medium and add more bacon grease to the pan so that you have about 4 Tablespoons, then drop in the green pepper and the green onion. Sauté until the pepper and green onion are soft. As they release some liquid, you can scrape the tasty brown bits from the bottom of the pan. While the vegetables are cooking, drain most of the juice from the tomatoes into a measuring cup. Add enough chicken broth to make one cup of liquid and set aside. When the green vegetables are soft, add the tomatoes and cook until the tomatoes are heated through and start to soften. Break up any large pieces. Sprinkle the flour over the vegetables and stir to coat, there should not be any white flour visible. Pour in the broth and tomato liquid and stir, scraping the bottom of the pan. Lower the heat a little and let the mixture bubble away until it is nice and thick, stirring to avoid scorching. Squeeze over a quarter of a lemon (making sure you’ve removed seeds) and stir. Add the shrimp to the sauce in the pan, cover and cook for 5 - 8', until the shrimp are cooked through. Spoon the grits into shallow bowls and spoon over the shrimp and sauce. Sprinkle over the crispy bacon pieces and chopped parsley. Source: https://www.csmonitor.com/

Ingredients 680 gr. boneless skinless chicken breasts cut into 2.5 cm chunks 1 cup plus 2 tablespoons cornstarch divided 2 large eggs, beaten 1 cup vegetable oil 1/2 teaspoon sesame seeds 1 green onion, thinly sliced Marinade 1 cup chicken broth 1/2 cup freshly squeezed orange juice 1/2 cup sugar 1/3 cup distilled white vinegar 1/4 cup soy sauce 2 cloves garlic, minced 1 tablespoon orange zest 1 teaspoon Sriracha, or more, to taste 1/4 teaspoon ground ginger 1/4 teaspoon white pepper Method Marinade Whisk together chicken broth, orange juice, sugar, vinegar, soy sauce, garlic, orange zest, Sriracha, ginger and white pepper in a large bowl. Chicken In a gallon-size Ziploc bag, combine chicken and 2/3 cup of the marinade. Marinate for at least 30', turning the bag occasionally. Drain the chicken from the marinade, discard the marinade. Heat remaining marinade in a medium saucepan over medium heat. Bring to a boil and stir in 2 tablespoons cornstarch combined with 2 tablespoons water. Cook, stirring frequently, until thickened about 1 - 2', keep warm. Working one piece at a time, dip the chicken into the eggs then dredge in remaining 1 cup cornstarch, pressing to coat. Heat vegetable oil in a large saucepan. Working in batches, add the chicken and dry until golden brown and cooked through, about 1 - 2'. Transfer to a plate lined with a paper towel to drain. Discard excess oil. Toss chicken with the marinade, garnish with sesame seeds and green onion, if desired. Source: https://www.csmonitor.com/

Ingredients 450 gr.  beef chuck roast 1/2 teaspoon salt 1/4 teaspoon pepper 2 tablespoons coconut oil 1 medium onion 450 gr. green beans 1 bunch asparagus 1 medium red bell pepper 2 cloves garlic 450 gr. coconut milk 2,5 tablespoons curry powder cilantro leaves for garnish lime for squeezing Thai chili pepper, lime slices Method Trim and cut beef into 1-1/2 inch pieces. Peel and cut onions into slices. Wash and snap the ends off the green beans. Core the pepper and cut into slices. Wash the asparagus, trim off the woody ends, and cut remaining asparagus spears in half. Sprinkle the beef with salt and pepper. Heat oil over medium heat in large skillet. Add beef and brown on both sides, about five minutes per side. Remove beef with a slotted spoon and set aside. Using the same skillet, sauté the onion, green beans, asparagus, and peppers until tender, about 10'. Peel the garlic cloves, put through a press, and sauté with the other vegetables for 30". Return to meat to the skillet. Add the coconut milk and curry powder. Gently stir to combine. Cook over medium heat for 10'. Place on serving platter and squeeze the juice of 1/2 a lime on top. Serve alone or over rice, spaghetti squash, or spiralized zucchini. Garnish with chopped cilantro, thinly sliced Thai pepper, or lime slices. Source: https://www.csmonitor.com/

Ingredients 1800 - 2200 gr. rack of beef ribs 1 tablespoon olive oil 2 teaspoons kosher salt, divided 1/4 teaspoon black pepper 1 teaspoon sweet paprika 1 teaspoon onion powder 6 cloves garlic, crushed 1 tablespoon brown sugar 1/2 cup maple syrup 1/2 cup white wine 2 tablespoons apple cider vinegar 2 tablespoons tomato paste Method Preheat oven to 100 °C. Place ribs in a large foil-lined roasting pan and set aside. In a small bowl, combine oil, 1 tablespoon of salt, pepper, paprika, onion powder, garlic and brown sugar. Mix well to form a paste. Rub paste all over top and bottom of the meat. In a second bowl, mix maple syrup, wine, vinegar, tomato paste and remaining tablespoon of salt. Pour over the meat. Cover roasting pan with foil, sealing tightly around the edges. Place in the oven and roast for 16 hours or overnight. Brush pan juices over the meat. Cut apart ribs just before serving. Source: https://www.csmonitor.com/

Ingredients 225 gr. slender asparagus, trimmed and cut into 5 cm pieces salt and freshly ground black pepper 4 strips bacon olive oil juice and zest of 1 lemon fresh Parmesan, either shaved or grated 225 gr. uncooked pasta, such as fettuccine Method Bring a large pot of water to boil for the pasta. Before adding pasta, add asparagus and cook for about 2'. Transfer to a bowl with a slotted spoon and set aside. Cook pasta for a little less time than package directions call for, until almost al dente. Meanwhile, lay the bacon in a large cold skillet. Set flame to medium and cook until just crisp, turning occasionally. Transfer to a paper towel-lined plate to drain. Empty bacon grease from skillet, but don’t wipe it clean. Turn off flame if pasta is still cooking. Crumble the bacon. Drain pasta, reserving some cooking water. Heat pan again over medium flame, adding 2 tablespoons or so of olive oil to the pan. Add asparagus to the pan, tossing to coat with oil, then add pasta and bacon, season with pepper and toss everything together. If pasta seems dry, add some cooking water, starting with 1/4 cup or so, tossing to heat everything through and finish cooking pasta, about 1' or so. Turn off heat. Add lemon juice and zest, and toss to coat. Plate pasta in individual shallow bowls. Top with some Parmesan. Source: https://www.csmonitor.com/

Ingredients 2 tablespoons of olive oil 500 gr. minced beef 1 large onion chopped 400 gr. canned chopped tomatoes 1/2 teaspoon cumin 1/2 teaspoon paprika 1/2 teaspoon garlic powder salt, pepper 240 gr. canned red beans (drained weight) 2 tablespoons chopped parsley 100 gr. El Sabor nacho chips 100 gr. grated cheddar or gouda 200 g. sour cream or yoghurt 2 tablespoons chopped parsley 1 green onion chopped 1 avocado cut into cubes Method Heat the olive oil and fry the minced meat until it’s browned over medium heat. Use a wooden spoon to avoid lumps. Add the onions and continue cooking with the occasional stir for 5 - 10', until they start to soften. Add the tomatoes, cumin, paprika and garlic. You are welcome to add as much salt and pepper, as you wish. Pour half a cup of water, stir the mix, reduce the temperature, and then cover it with a lid and cook for about 30', until it’s rich and thickened. Preheat oven to 200 °C, resistors. Put the food out from the heat and add the beans, parsley and El Sabor nacho chips. Mix and transfer it into a round baking dish, diameter of 24 - 26 cm. Sprinkle the grated cheese over it and bake for 10 - 15'‘, until the cheese melts. Share it on plates and serve it with sour cream or yogurt, parsley, green onion and avocado. Source: https://www.elsabor.gr/

Ingredients 2 tablespoons vegetable oil, divided 1/2 onion, sliced 1/2 green bell pepper, sliced salt to taste 4 El Sabor Original Wraps 226 gr. cooked steak cut into 1,2 cm thick pieces 1 cup shredded Mexican cheese blend Method Heat 2 teaspoons oil in a 25 cm  skillet over medium heat. Cook and stir onion and green bell pepper in the hot oil until onions are softened, 5 - 10'. Season mixture with salt and transfer to a bowl. Brush 1 side of each tortilla with remaining oil. Place 1 tortilla, oil-side down, in the same skillet. Sprinkle with 1/2 the steak, 1/2 the onion mixture, and 1/2 the Mexican cheese mixture. Place a second tortilla, oil-side up, onto cheese layer, pressing down with a spatula to seal. Cook quesadilla over medium heat until cheese melts and tortillas are browned, 3 - 4' per side. Remove quesadilla from skillet and cut into wedges. Repeat with remaining ingredients for second quesadilla. Tip Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy. Source: https://www.elsabor.gr/

Ingredients 4 tortilla wraps 1 cup quinoa, uncooked 1/2 cup hummus 3 oz fresh spinach 2 oz sun-dried tomatoes, chopped 2 oz shredded carrots Method To cook the quinoa, add it to two cups of water or broth and bring the mixture to a boil. Reduce the heat and let it simmer for 15 - 20'. Fluff it with a fork and set it aside to cool. Alternatively, you can prepare the quinoa in a rice cooker. Divide the hummus among the four tortilla wraps and spread the hummus over each wrap, keeping it away from the edges. Divide the quinoa among the wraps and spread it out over the hummus. Add the fresh spinach, shredded carrots and sun-dried tomatoes. Fold two ends in, and then tightly roll the wrap like a burrito. Slice the wrap in half on an angle. Serve and enjoy! Source: https://www.elsabor.gr/

Ingredients 1 pack of El Sabor Original Wraps Cranberry Sauce Cream Cheese - softened Sliced Turkey Baby Spinach Method Spread about 60 grams cream cheese on each tortilla. Do not spread all the way to the edges. Spread a generous dollop of cranberry sauce over the cream cheese. Top with 2 - 3 slices of turkey and baby spinach. Roll tortilla as tightly as possible then slice. Each tortilla roll up can be sliced into 5-6 pieces. Source: https://www.elsabor.gr/

Ingredients 4 El Sabor Wraps Original 100 gr. rice 4 pieces of backing paper 2 boiled chicken fillets cut in both 4 slices of Edam cheese 4 peppers 1 cup of green olives pitted El Sabor Mild salsa dip Method Boil in a pot the fillets of chicken for 20' and cut them in two. Cut the baking paper and lay them. Place in every baking paper one El Sabor Wrap. Add El Sabor Mild salsa dip and spread with a spoon to go everywhere. Then put a piece of chicken, rice, one pepper, olives and a slice of Edam cheese. Wrap and- if wanted- put them in the microwave for 1' to melt the cheese. Source: https://www.elsabor.gr/

Ingredients 0,5 cup El Sabor Picante Sauce 1 large tomato chopped about 1,5 cups 0,5 teaspoon dried oregano leaves crushed 6 El Sabor Big Wraps Original 0,5 cup chopped pepperoni 1 small green pepper chopped about 0,5 cup 170 grams  cups shredded mozzarella cheese Method Heat the oven to 200 °C. Stir the picante sauce, tomato and oregano in a small bowl. Place the tortillas onto 2 baking sheets. Spread about 1/4 cup picante sauce mixture on each tortilla to within 1,2 cm of the edge. Top each with the pepperoni, pepper and cheese. Bake for 10' or until the cheese is melted. Cut each pizza into 4 wedge. Source: https://www.elsabor.gr/

Ingredients 4 1,2 cm thick slices red onion 1 red bell pepper, seeded and quartered 340 gr. eggplant cut into 1,2 cm thick slices 2 tablespoons olive oil divided 1/4 cup chopped fresh flat-leaf parsley 1/8 teaspoon kosher salt 226 grams container plain hummus 4  whole-grain El Sabor Wraps 1/2 cup crumbled feta cheese Sider Avocado-Butter Lettuce Salad Method Heat a large grill pan over medium-high heat. Brush onion, bell pepper, and eggplant with 1 tablespoon oil. Add onion and bell pepper to pan and cook for 3' on each side or until grill marks appear. Remove from pan. Add eggplant to pan and cook for 3' on each side or until grill marks appear. Remove from pan. Coarsely chop vegetables. Combine vegetables, remaining 1 tablespoon oil, parsley, and salt. Toss to combine. Spread 1/4 cup hummus over each flatbread, leaving a 1,2 cm border around edges. Divide vegetables over each flatbread. Top each serving with 2 tablespoons cheese. Roll up wraps, and cut diagonally in half. Source: https://www.elsabor.gr/

Ingredients 1 pack of El Sabor Big Wraps Tomato 1 Avocado Smoked Sea Salt or regular or garlic salt Freshly Ground Black Pepper Cooked Couscous – cook in stock Cherry Tomatoes quartered Red Pepper diced Black Olives sliced Spring Onion chopped Pine Nuts toasted Fresh Basil Leaves Balsamic Glaze Method For the couscous I like to pre-make some beforehand so that it’s cooled and I’ll have extra in the fridge to whip this up quickly. I measure out 50 grams of dry couscous into a large shallow bowl, bring 100ml of water and 1/4 of a Herb Stock Cube to the boil, make sure the cube is dissolved. Pour this over the couscous, stir, then quickly cover with cling film and let sit for 5'. Uncover then fluff up with a fork. Transfer to a bowl and leave to cool, make sure you fluff it now and again so it doesn’t clump together. This will make enough for about 3 wraps. Toss together the tomatoes, olives, peppers, spring onion and toasted pine nuts in a small bowl. Heat a wrap gently just so it is more pliable. Mash half a large avocado with a pinch of smoked sea salt or alternative as mentioned and some black pepper. Spread the avocado mash down the centre of the wrap then top with the cooked couscous, about 2 - 3 tablespoons then spoon the veg mixture down the side: Then fold the ends over then roll up tightly, making sure it all stays inside! Now place on a very hot grill pan and gently press down until grilled on both sides. Remove, slice on the diagonal with a serrated knife and serve with a balsamic glaze. Source: https://www.elsabor.gr/

Ingredients 225 gr. baby portabella mushrooms thickly sliced 1 large red bell pepper sliced 1 large yellow pepper sliced 1 large onion sliced 2 cloves garlic minced salt and pepper 1-2 TB olive oil cheddar cheese whole wheat wraps Method Preheat oven to 200 °C. In a large bowl, toss mushroom, peppers, onions and garlic with olive oil, salt and pepper. Spread on baking sheet and place in oven. Bake for approximately 20' or until vegetables are softening and starting to brown. Place 2 thin slices of cheddar cheese in center of wrap. Spoon roasted vegetables in center of wrap and on the cheese. Tuck both sides in and roll wrap like a big cigar. Cut in the center. Serve with fruit for a light and healthy lunch or dinner! Source: https://www.elsabor.gr/

Ingredients 2 packages 225 gr. Cream Cheese Softened 1 package (1 Oz. Size) Dry Ranch Dressing Mix 1/2 teaspoon Black Pepper 5 whole Burrito-sized Flour Tortillas 1 whole Red Bell Pepper Seeded And Diced Finely 1 whole Green Bell Pepper Seeded And Diced Finely 5 whole Green Onions Sliced Thin Method In a bowl, mix the cream cheese, 1/2 to 3/4 of the packet of ranch dressing mix (add the rest to taste), and black pepper with a wooden spoon until totally combined. Divide equally among the tortillas and spread into a single layer all over the surface of each tortilla. Sprinkle on the red and green bell pepper, as well as the green onion. Roll them up nice and tight, then wrap them individually in plastic wrap. Store in the fridge for at least 1 hour or up to 8 hours. Before serving, slice into 1,2 - 2 cm slices and serve on a platter. Source: https://www.elsabor.gr/

Ingredients 2 large, skinless chicken breasts ½ tsp smoked hot paprika 1 garlic clove crushed Grated zest and juice of 1 lemon 1 tbsp olive oil El Sabor Original Wraps 142ml pot soured cream to serve Mixed dressed salad to serve For the sauce 280 gr. jar roasted red peppers in oil 1 small onion thinly sliced 75 gr. piece chorizo skinned and diced Method Cut the chicken into large chunks and put in a non-metallic bowl with the paprika, garlic, lemon zest and juice and oil. Season, toss together and marinate for at least 30' or up to 180'. Meanwhile, make the sauce. Drain and roughly chop the peppers, reserving 2 tablespoons oil. Heat the reserved oil in a large frying pan over a medium heat. Add the onion and cook, stirring, for 5', until softened. Add the peppers, chorizo and a splash of water. Cover and simmer over a gentle heat for 5', until the sauce is thickened. Season to taste. Cover and keep warm. Preheat the grill to medium-high. Thread the marinated chicken onto metal or wooden skewers (if using wooden skewers, soak them first in water to prevent scorching). Grill for about 5' each side, until the chicken is cooked through. Remove the chicken from the skewers and serve on the wraps with the sauce, soured cream and a mixed dressed salad. Source: https://www.elsabor.gr/

Ingerdients For the Recipe 500 gr. perch fillet 8 El Sabor Wraps 1 1/2 cup lettuce cut in thick slices 1/2 cup broiled corn 1/4 cup fresh parsley, cut in thick slices For the marinade 2 tbspns olive oil 2 tbspns lime juice 1/4 teaspns sea salt freshly grated pepper For the Sauce 1/2 cup Greek Yoghurt 2 tbspns mayo 1 teaspn chili Sauce (Picante by El Sabor) For Serving Lime Slices Method Stir with a fork the olive oil, lime, salt and pepper in a small bowl. Lie the fish fillet within the bowl and let it marinate for approximately 20'. Take out the fish fillet from the marinade and sear it in a high-temperature pre-heated pan with coated surface for approximatley 3' from each side. After searing transfer the fish to another plate and let it rest for another 5'. Stir the yoghurt, mayoand chili sauce in a small bowl. Heat the wraps from each side for approximately 30". Break down the fish fillet with a fork. Add a tbspn of sauce on each wrap, then, lie the fish onto it, afterwards the lettuce, corn and parsley and serve with lime slices. Tip You may use fish fillet leftovers (broiled or seared) from the day before. Source: http://www.mirsini.gr/

Ingredients 1000 gr. minced beef 100 gr. crushed El Sabor nacho chips 2 medium sized onions pureed in a blender or food processor salt & pepper 8 burger buns lettuce leaves sliced tomato sour cream El Sabor Mild salsa dip Method Mix minced beef, the nachos, the onion, salt and pepper in a bowl by hand. Roll the mix to 8 round shaped big burgers. Heat a large nonstick skillet. Fry the burgers for 10' on each side. Cut each burger bun into two slices and spread the one slice with El Sabor Mild salsa dip. Then put the lettuce leaves, the sliced tomatoes and the burgers and 1 tablespoon of sour cream. Cover it with the remaining burger bun slice and serve it. Source: https://www.elsabor.gr/

Ingredients 1 18 cm whole-wheat El Sabor Wrap 1/4 cup sliced mushrooms 1/4 teaspoon black pepper 2 cups fresh spinach 1 large egg plus 1 egg white lightly whisked 2 tablespoons crumbled low-fat feta cheese 1 tablespoon sun-dried tomatoes chopped. Method Place the tortilla on a microwave-safe plate and heat on high for one minute. Coat a small skillet with cooking spray, then place it over medium heat. Sauté the mushrooms and pepper for two minutes. Stir in the spinach and sauté for another one to two minutes, or until wilted. Add the eggs and cook, stirring often until they are set, about 2'. Place the egg scramble in the center of the tortilla, then top it with the crumbled feta and sun-dried tomatoes. To wrap, fold up one end, then both sides. Serve immediately or wrap in foil and take to go. Source: https://www.elsabor.gr/

Ingredients olive oil cooking spray 4 flour tortillas 2 rashers bacon, rind removed, fat trimmed, finely chopped 3 green onions, chopped 1 small red chilli, finely chopped 400 gr. button mushrooms, sliced 4 eggs sea-salt and freshly ground black pepper, to season 30 gr. reduced fat cheese, finely grated 2 tablespoons light sour cream 1 small ripe avocado, mashed Method Preheat oven 180 °C fan forced. Heat a medium-size non-stick frying pan over medium heat until hot. Spray both sides of each tortilla lightly with olive oil. Add tortillas to hot pan, one at a time and cook for 1 - 2' each side or until light golden. Remove to a large flat tray in a single layer. Add the bacon to the hot pan and cook, stirring often for 3' or until light golden. Increase the heat to high, add the green onions, chilli and the mushrooms and cook, shaking the pan often, for 4 - 5' or until mushrooms are tender. Spoon mushroom mixture evenly over the top of the tortillas. Return the pan to the heat and spray light with more oil. Cook eggs 2 at a time for 2 - 3' or until cooked to your liking. Top each tortilla with egg, season with salt and pepper then sprinkle evenly with cheese. Place the tray into the oven and heat tortillas for 3 - 5' or until cheese melted and tortillas warmed through. Serve topped with a little sour cream and avocado. Source: https://www.elsabor.gr/

Ingredients 1 large egg ¼ cup whole milk 1 tablespoon pure vanilla extract ¼ cup sugar 1 teaspoon ground cinnamon 1 tablespoon unsalted butter 4 El Sabor Wraps Original 20 cm Method In a shallow dish, whisk together the egg, milk and vanilla. In another shallow dish, mix together the sugar and cinnamon. Heat a double-burner griddle over medium heat, about 3'. Add the butter, swirling or brushing to coat. Dip each wrap in the egg mixture, on both sides, until well-coated. Shake off the excess. Place on hot griddle. Fry the wraps about 2' on each side, until puffed and golden-brown. Dredge in cinnamon sugar, fold in half and again in half, and serve. Source: https://www.elsabor.gr/  

Ingredients 70 - 170 gr. cans chunk light tuna drained, 1/3 cup low-fat mayonnaise 1 tablespoon hot sauce such as Sriracha 1 scallion chopped 2 cups cooked brown rice cooled 2 tablespoons rice vinegar 4 25 cm whole-grain wraps 3 cups watercress leaves 1 ripe avocado cut into 16 slices 1 small carrot cut into matchsticks Reduced-sodium soy sauce for dipping (optional) Method Combine tuna, mayonnaise, hot sauce and scallion in a medium bowl. Combine rice and vinegar in a small bowl. Spread one-fourth of the tuna mixture over a wrap. Top with 1/2 cup rice, 3/4 cup watercress, 4 avocado slices and one-fourth of the carrot matchsticks. Roll up and cut the wrap in quarters or in half. Repeat with the remaining filling and wraps. Serve with soy sauce for dipping, if desired. Source: https://www.elsabor.gr/

Ingredients El Sabor Nacho Chips Chilli Flavor El Sabor Original Wraps cut in quarters shredded cheese black beans cooked spicy breakfast sausage cooked chopped bacon chopped tomatoes sliced fresh avocado El Sabor Jalapeno Cheese Sauce sliced radishes sliced scallions chopped fresh cilantro 3-5 large eggs scrambled and/or sunny side up serve with: salsa or additional chopped tomatoes, sour cream, lime wedges. Method Turn on broiler in oven to high. Line an ovenproof baking sheet with parchment paper for easier cleanup. Spread out a layer of nacho chips mixed with the cut wraps. Top chips and waffle quarters with black beans and shredded cheese. Place sheet under broiler, about 15 - 20 cm from the heat. Watch carefully, and remove once the cheese has almost completely melted. While the chips and cheese are broiling, cook the eggs. Remove the baking sheet from the oven. If you are using a separate serving plate, slide the chips/cut wraps/melted cheese onto it. Top with cooked breakfast sausage and cooked bacon. Place the eggs on top. Add tomatoes, sliced avocado, jalapeños, radishes, scallions (and cilantro if you want to taint your plate of nachos with that stuff). Source: https://www.elsabor.gr/

Ingredients 6 to 8 graham crackers 6 large flour tortillas Vegetable oil  for frying 8 225 gr. cream cheese softened 1 teaspoon lemon juice 1 teaspoon pure vanilla extract 1 cup heavy cream ¼ cup powdered sugar 1 can pie filling any flavor (optional) Method Place the graham crackers in a food processor, and pulse until they are crumbled into fine crumbs. Set aside. Use a 9 cm circle cutter and cut out four to five circles from each of the flour tortillas. Heat 4  inches of the vegetable oil in a pan over medium heat. Make sure the oil is good and hot by testing with a scrap of tortilla. If it bubbles right away, the oil is ready. Using tongs, hold a tortilla circle in the hot oil for 5". Flip the tortilla over and fold in half with the tongs. Hold it folded for 5", or until browned. Flip and fry the other side until crispy. Remove the fried and folded tortilla from the oil. Shake off any excess oil, and dredge the tortilla in the graham cracker crumbs. Set on a pan to cool. Repeat steps 3 and 4 until each tortilla circle is fried, folded, and dredged in graham cracker crumbs. In a medium bowl, cream the cream cheese, lemon juice and vanilla extract together. Add the heavy cream to the cream cheese mixture and beat until fully incorporated. Add the powdered sugar to the cream mixture and beat until stiff and fluffy. Place the cheesecake mix in a gallon-sized resealable plastic bag and refrigerate for 20 - 30'. Cut the tip of one corner off the plastic bag, and pipe the creamy cheesecake filling into each prepared taco. Spoon the pie filling over the top, if desired, and serve. Source: https://www.elsabor.gr/

Ingredients 1 pound ground beef 1 package El Sabor Taco Spice Mix 3/4 cup water 18 ounces El Sabor Nacho Chips Chili 1 cup shredded sharp Cheddar cheese, or more to taste 1 can refried beans 1 cup El Sabor Picante Sauce 1 cup sour cream 1 can pitted black olives drained and chopped 4 green onions diced 1 can sliced jalapeno peppers drained Method Cook and stir ground beef in a skillet over medium heat until meat is crumbly and no longer pink, 5 - 10 minutes. Drain excess grease. Stir in taco seasoning mix and water and simmer until beef mixture has thickened, 8 - 10'. Set the oven rack about 15 cm from the heat source and preheat the broiler. Line a baking sheet with aluminium foil. Spread tortilla chips on the prepared baking sheet; top with Cheddar cheese and dot with refried beans and ground beef mixture. Broil in the preheated oven until cheese is melted, watching carefully to prevent burning, 3 - 5'. Top nachos with salsa, sour cream, black olives, green onions, and jalapeno peppers. Source: https://www.elsabor.gr

Ingredients 320 gr. PreGel 5-Star Chef Pastry Select Fig Filling 90 gr. dark rum 70 gr. cognac 80 gr. raisins 45 gr. water 190 gr. all-purpose flour 8 gr. baking powder 5 gr. ground cinnamon 3 gr. ground ginger 2 gr. ground nutmeg 1 gr. ground clove 1.5 gr. salt 150 gr. eggs 200 gr. brown sugar 230 gr. bread crumbs 114 gr. unsalted butter, melted 140 gr. dried cherries 115 gr. dried cranberries 15 gr. PreGel Cinnamon Traditional Paste Method Bring cognac, rum, water and raisins to a boil. Remove from heat and set it aflame, letting the alcohol burn off for about 2'. Place a lid on the pot to extinguish the flame. Add the PreGel 5-Star Chef Pastry Select Fig Filling and Cinnamon Traditional Paste to the liquids and stir. Whisk together flour, baking powder, cinnamon, nutmeg, ginger, clove and salt. Whisk together eggs and brown sugar until well combined. Fold bread crumbs into the egg-sugar mixture followed by the melted butter. Fold in fig mixture followed by the dry ingredients. Fold in dried cherries and cranberries. Place batter into greased, single-serving baking vessels and cover each tightly with aluminum foil. Place the vessels into a stock pot and fill the pot with hot water until the baking vessels are about ½ submerged. Bring the water to a boil, then cover the pot and reduce heat to a simmer. Allow to cook for about 35'. The puddings are done when a knife inserted in the center comes out clean. Remove the vessels from the water and allow to cool slightly. Loosen the edges of the pudding with a knife, then invert to remove the pudding. Source: http://www.pregelrecipes.com/

Ingredients Pain Perdu 250 gr. milk 250 gr. cream 36% 125 gr. egg yolks 125 gr. sugar 15 gr. PreGel Vanilla Velvet Traditional Paste (American Vanilla) as needed bread Sautéed Pineapple 50 gr. sugar 50 gr. cream 50 gr. butter 10 gr. PreGel Vanilla Velvet Traditional Paste (American Vanilla) 250 gr. pineapple, diced Cinnamon Gelato 1900 gr. milk 600 gr. cream 36% 400 gr. sugar 180 gr. PreGel Nonfat Dry Milk (Grade A, Low Heat) 120 gr. inverted sugar 80 gr. glucose powder 10 gr. PreGel Neutro (Ice Cream Stabilizer) 6 gr. monosterate 100 gr. egg yolks 100 gr. PreGel Cinnamon Traditional Paste Method Pain Perdu Combine the milk, cream, sugar, yolks and PreGel Vanilla Velvet Traditional Paste (American Vanilla). Cut bread into three inch lengths and submerge in liquid mixture for 24 hours in the refrigerator. Strain bread from liquid and pan sear both ends in butter, then finish in the oven at 120 °C for 20'. Sautéed Pineapple Cook the sugar as a dry caramel in a sauté pan and deglaze with cream and butter. Add pineapple and PreGel Vanilla Velvet Traditional Paste (American Vanilla). Cook until pineapple is tender. Cinnamon Gelato Combine all ingredients and cook to 85 °C. Chill and allow to age in the refrigerator for 24 hours. Batch freeze. Assembly Place Pain Perdu on desired plate. Spoon sautéed pineapple around the bottom. Top with a quenelle of Cinnamon Gelato. Source: http://www.pregelrecipes.com/

Ingredients 1125 gr. whole milk 150 gr. butter 20 gr. PreGel Vanilla Velvet Traditional Paste (American Vanilla) 375 gr. whole milk 6 egg yolks 750 gr. sugar 563 gr. all-purpose flour 150 gr. rum Method Heat milk (#1), butter and PreGel Vanilla Velvet Traditional Paste (American Vanilla) almost to a boil. Temper in milk (#2), yolks and sugar. Whisk in all purpose flour. Add rum when cool. Rest mixture over night. Bake at 190 °C for 45'. Source: http://www.pregelrecipes.com/

Ingredients 1 pan PreGel Vanilla Gelato 1 box waffle cookies as desired rainbow sprinkles Method Scoop PreGel Vanilla Gelato in between two waffle cookies. Roll the sides in rainbow sprinkles. Freeze until firm. Serve when ready. Source: http://www.pregelrecipes.com/

Ingredients Traditional Yeast Raised Donuts 375 gr. bread flour, sifted 227 gr. pastry flour, sifted 19 gr. instant dried yeast 319 gr. water 75 gr. whole eggs 20 gr. PreGel Vanilla Velvet Traditional Paste (American Vanilla) 39 gr. sugar 39 gr. PreGel Nonfat Dry Milk (Grade A, Low Heat) 10 gr. baking powder 10 gr. salt 114 gr. vegetable shortening Cinnamon Glaze 142 gr. confectioner's sugar 21 gr. light corn syrup 14 gr. unsalted butter, melted 14 - 28 gr. whole milk or water 7 gr. PreGel Cinnamon Traditional Paste Cinnamon Crumble 125 gr. unsalted butter, cubed and chilled 125 gr. sugar 220 gr. all-purpose flour, sifted 65 gr. almond flour 19 gr. PreGel Cinnamon Traditional Paste Pastry Cream (Cold Process) 175 gr. PreGel 5-Star Chef Pastry Select Pastry Cream (Cold Process) 400 gr. whole milk 100 gr. heavy cream Method Traditional Yeast Raised Donuts Combine together the flours and yeast in a mixing bowl fitted with the hook attachment. Add in the water, eggs, PreGel Vanilla Velvet Traditional Paste, sugar, Nonfat Dry Milk Solids (Grade A, Low Heat) baking powder and salt. Mix on low speed for 2'. Add in the shortening and mix on medium speed for 8' or until the dough has reached the intense stage of gluten development. Bulk ferment the dough until it has nearly doubled in size, about 30'. Fold the dough and ferment for another 30'. Roll the dough out on a floured surface until it is ½” thick. Let the dough rest, covered, until relaxed for about 10'. Cut the doughnuts with a ring cutter and place them on a parchment lined sheet tray that has been lightly brushed with vegetable oil. Proof the doughnuts until the dough springs back slowly to the touch of your finger but it does not collapse about 15' or so. Carefully transfer the proofed doughnuts to a deep fryer set at 175˚C and fry until golden brown on the first side, approximately 2'. Turn and fry until the second side is golden and the doughnuts are cooked through, approximately 2'. Lift the doughnuts from the hot oil with a spider, allowing the oil to drain away directly over the fryer. Drain on paper towels before coating or topping as desired. Cinnamon Glaze In the bowl of a mixer fitted with the whip attachment, combine together all of the ingredients, adding additional liquid or confectioner’s sugar as needed to adjust the desired consistency. Cinnamon Crumble Place all of the ingredients into a mixing bowl fitted with the paddle attachment. Mix until well combined but still sandy. Crumble the mixture onto a Silpat lined sheet pan and bake at 175 ˚C for 12 - 15' or until done. Allow to cool before using. Pastry Cream (Cold Process) Whisk the PreGel 5-Star Pastry Cream Superior (Cold Process) into cold milk and cream until all powder is dissolved and mixture is uniform. Allow to set in refrigerator. Before use, whisk pastry cream gently until smooth and creamy. Assembly When your donuts are cooled make a ½” cut into the side and make a pocket for your filling. Fold in PreGel Peach Arabeschi into the pastry cream and fill the donuts. Dip the top of the donuts into the cinnamon glaze and top with cinnamon crumble and enjoy! Source: http://www.pregelrecipes.com/

Ingredients Chocolate Mousse 150 gr. whole milk 75 gr. cream 180 gr. egg yolks 113 gr. sugar 150 gr. egg whites 338 gr. extra-bitter guayaquil dark chocolate couverture, 64% 600 gr. whipped cream Chocolate Sponge 875 gr. egg whites 14 gr. PreGel Five Star Chef Albumissimo (Egg White Base) 438 gr. sugar #1 11 gr. salt 700 gr. egg yolks 350 gr. whole eggs 175 gr. inverted sugar 175 gr. sugar #2 350 gr. cake flour 175 gr. PreGel Cacao Togo (Cocoa Powder) 175 gr. butter, melted 175 gr. dark couverture, 70% Pastry Cream 1500 gr. milk 450 gr. cream 25 gr. PreGel Vanilla Velvet Traditional Paste (American Vanilla) 163 gr. pastry cream stabilizer (recipe below) 300 gr. egg yolks 150 gr. sugar 125 gr. PreGel 5-Star Chef Pastry Select™ Pastry Cream Superior (Hot Process) Pastry Cream Stabilizer 179 gr. sugar 9 gr. carrageenan 6 gr. locust bean gum 6 gr. monosterate Pistachio Cream 281 gr. pastry cream (recipe above) 94 gr. PreGel 5-Star Chef Pastry Select Pistachio Superior Paste (Pure Pistachio) 31 gr. PreGel Crema Pistachio Traditional Paste (Pistachio & Almond) 219 gr. whipped cream Pistachio Crusty 75 gr. milk couverture, 38.2% 150 gr. PreGel 5-Star Chef Pastry Select Pistachio Superior Paste (Pure Pistachio) 150 gr. paillete feuilletine Method Chocolate Mousse Combine milk and cream. Bring to a boil. Temper into the egg yolks, and then cool the mixture on an ice bath. Melt couverture to 55 ˚C. Stir into yolk mixture. Use immediately to fold into mixtures below. Combine sugar and egg whites; whip to medium peaks. Fold ganache mixture into whipped cream. Pour into meringue and fold together. Place in piping bag and set aside for assembly. Chocolate Sponge Make a meringue with the egg whites, PreGel Five Star Chef Albumissimo (Egg White Base), sugar #1 and salt. In a separate mixer, combine egg yolks, whole eggs, invert sugar, and sugar #2. Whip to ribbon stage. Sift together cake flour and PreGel Cacao Togo (Cocoa Powder). Melt butter and couverture; keep warm until ready to use. Fold flour mixture into whipped yolk mixer. Then add the melted chocolate mixture. Then fold in the meringue in two stages. Mix well. Pour into a full sheet pan frame and bake in a deck oven at 180 ˚C. Cut into desired size pieces for verrines. Pastry Cream Combine egg yolks, sugar, and PreGel 5-Star Chef Pastry Select Pastry Cream Superior (Hot Process). Set aside. Combine milk, cream, PreGel Vanilla Velvet Traditional Paste (American Vanilla) and pastry cream stabilizer, and bring to a boil. Temper into egg yolk mixture. Return mixture to the pot and carefully bring to boil to cook starch. Remove from heat, pour into sheet pan and cover with plastic wrap. Store refrigerated for later use. Pastry Cream Stabilizer Combine all ingredients together; use as needed in pastry cream. Pistachio Cream Whisk together pastry cream, PreGel 5-Star Chef Pastry Select Pistachio Superior Paste (Pure Pistachio) and PreGel Crema Pistachio Traditional Paste (Pistachio & Almond). Fold into whipped cream. Place in piping bag and set aside for assembly. Pistachio Crusty Melt couverture; combine with PreGel 5-Star Chef Pastry Select Pistachio Superior Paste (Pure Pistachio). Mix in Feuilletine. Set aside for assembly. Assembly Spoon 10 grams of Pistachio Crusty into bottom of verrine cup. Pipe 15 grams of Chocolate Mousse into verrine cup. Add layer of Chocolate Sponge. Pipe 20 grams of Pistachio Cream into verrine cup. Add layer of Chocolate Sponge. Top with 15 grams of Chocolate Mousse. Garnish with crushed pistachios. Source: http://www.pregelrecipes.com/

Ingredients 350 gr. white couverture, 34% 250 gr. PreGel Cocco Snack Arabeschi (White Chocolate Coconut Crunch) 100 gr. dry cranberries 100 gr. dry blueberries 80 gr. crispy rice