Serves 4Cooks In4 hours 20 minutesDifficultyNot too trickyNutrition per servingCalories 430 22 Fat 32.5g 46 Saturates 5.4g 27 Sugars 6.3g 7 Salt 0.4g 7 Protein 16.4g 33 Carbs 17.2g 7 Of an adult& 39;s reference intakeIngredients2 small onions2 carrots2 cloves of garlic4 pigeons4 sprigs of fresh flat-leaf parsley8 tablespoons olive oil2 tablespoons plain flour250 ml dry white wine750 ml organic chicken stockRecipe FromJamie MagazineBy Gennaro ContaldoMethodPeel and chop the onions, carrots and garlic, halve the pigeons, then pick and finely chop the parsley.
Category Latest recipes
Homemade flatbreadsGolden & perfectly charredGolden & perfectly charredMakes 6Cooks In20 minutes plus provingDifficultySuper easyNutrition per servingCalories 360 18 Fat 8.9g 13 Saturates 1.1g 6 Sugars 0.6g 1 Salt 0.3g 5 Protein 8.2g 16 Carbs 62.8g 24 Fibre 2.2g -Of an adult& 39;s reference intakeIngredients250 g cornmeal250 g plain flour , plus extra for dusting1 x 7 g sachet of dried yeastolive oilrecipe adapted fromJamie& 39;s Friday Night Feast CookbookBy Jamie OliverMethodMix the cornmeal, flour and a good pinch of sea salt in a large bowl.
Crispy korma salmonCoconut rice & cucumber pickleCoconut rice & cucumber pickleServes 4Cooks In20 minutesDifficultyNot too trickyNutrition per servingCalories 564 28 Fat 20.1g 29 Saturates 6g 30 Sugars 2.8g 3 Salt 1.3g 22 Protein 33.3g 67 Carbs 65.8g 25 Fibre 1.9g -Of an adult& 39;s reference intakeIngredientsolive oil1 x 500 g salmon fillet , skin on, scaled, pin-boned, from sustainable sources1 heaped teaspoon Patak’s korma spice paste3 sprigs of rosemary , optionalCOCONUT RICE1 mug of basmati rice , (approx.
Salt beefCooked with onion, bay leaves & peppercornsCooked with onion, bay leaves & peppercornsServes 6 with leftoversCooks In3 hoursDifficultyNot too trickyNutrition per servingCalories 253 13 Fat 10.6g 15 Saturates 3.4g 17 Sugars 0.2g 0 Salt 3.6g 60 Protein 39g 78 Carbs 0.6g 0 Fibre 0g -Of an adult& 39;s reference intakeIngredients1.
In a large bowl, whip 1 egg with the sweet wine and 3 tablespoons of oil. Gradually add the flour (you may not need it all) until it comes together into a ball of dough. Knead for a few minutes, or until smooth and silky. Wrap in clingfilm and leave to rest for 1 hour.Pour the sunflower oil into a large, sturdy pan on a medium-high heat, and leave it to get to 180ºC on a thermometer.
Summer fish stewBread, peas & garlic aïoliBread, peas & garlic aïoliServes 4Cooks In40 minutesDifficultyNot too trickyNutrition per servingCalories 581 29 Fat 18.7g 27 Saturates 2.3g 12 Sugars 15.4g 17 Salt 2.7g 45 Protein 45.2g 90 Carbs 55g 21 Fibre 6.1g -Of an adult& 39;s reference intakeIngredients1 x Garlic aïoli1 onion1 clove of garlic1 stick of celery1 large potato1 fresh red chilli½ a bunch of fresh flat-leaf parsley , (15g)olive oil150 ml Prosecco1 x 680 g jar of passata2 large bream fillets , scaled, pin-boned, from sustainable sources4 langoustines , shell on, from sustainable sources400 g mixed mussels & clams , scrubbed, debearded, from sustainable sources200 g squid tubes , cleaned, from sustainable sources100 g freshly podded peas4 thick slices of rustic breadRecipe FromJamie Cooks ItalyBy Jamie OliverMethodMake your Garlic aïoli.
Classic tomato spaghettiWith a hum of fresh red chilliWith a hum of fresh red chilliServes 4Cooks In30 minutesDifficultyNot too trickyNutrition per servingCalories 461 23 Fat 17.2g 25 Saturates 5.5g 28 Sugars 6g 7 Salt 0.9g 15 Protein 17.1g 34 Carbs 63.5g 24 Fibre 4g -Of an adult& 39;s reference intakeIngredients2 cloves of garlic1 fresh red chilli1 bunch of fresh basil , (30g)300 g dried spaghettiolive oil1 x 400 g tin of quality plum tomatoes80 g Parmesan cheeserecipe adapted fromJamie& 39;s Ministry of FoodBy Jamie OliverMethodPeel and finely slice the garlic and chilli (halve and deseed it first if you don’t want the sauce too hot).
Serves 4 as tapasDifficultyNot too trickyNutrition per servingCalories 407 20 Fat 23.2g 33 Saturates 3.4g 17 Sugars 10.7g 12 Salt 1g 17 Protein 6.3g 13 Carbs 46.2g 18 Fibre 6.5g -Of an adult& 39;s reference intakeIngredients4 medium potatoes, peeled and halved , (approximately 800g)2 cloves of garlic, peeled and finely sliced2 sprigs of fresh rosemary, leaves picked1 teaspoon sweet paprika1 teaspoon fennel seedsBravas sauceolive oil1 onion, peeled and finely chopped4 cloves of garlic, peeled and sliced3 fresh red chillies, deseeded and roughly chopped1 carrot, peeled and finely choppeda few sprigs of fresh thyme, leaves picked1 x 400 g tin of chopped tomatoes1 tablespoon sherry vinegarRecipe FromJamie Does.
Trim the spring onions and fennel (reserving any leafy tops), peel the carrot, then slice them all ½cm thick. Halve the tomatoes. Peel and finely slice the garlic and chilli. Squash and destone the olives. Put a large frying pan on a high heat with 1 tablespoon of olive oil. Stir in the onions, fennel and carrot, followed 4 minutes later by the tomatoes, garlic, chilli and olives.
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 – it cooks low and slow so there’s no need to be too precise.
My perfect roast chickenLemon & loadsa fresh herbsLemon & loadsa fresh herbsServes 4Cooks In1 hour 20 minutesDifficultyNot too trickyNutrition per servingCalories 489 24 Fat 38g 54 Saturates 8.8g 44 Sugars 0.8g 1 Salt 1.1g 18 Protein 34.6g 69 Carbs 1.8g 1 Fibre 0.2g -Of an adult& 39;s reference intakeIngredients2 bunches of fresh soft herbs , such as basil, flat-leaf parsley, marjoram (60g)1 lemon4 fresh bay leaves1 x 1.
Peel and finely slice the onions, and place them in a bowl of water. Pull off the prawn heads and put just the heads into a cold frying pan with 2 tablespoons of oil and the cinnamon. Place on a medium heat and, once sizzling, add the anchovies. Drain the onions and toss into the pan. Cover and cook for 20 minutes, or until super-soft, stirring occasionally and adding a splash of water, if needed.
Pile the flour on to a clean surface and make a well in the middle. Gradually add 200ml 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 minutes, or until smooth and elastic. Cut the dough into four so you can work with it a quarter at a time.
Chicken katsu curryCoconut rice & zingy picklesCoconut rice & zingy picklesServes 4Cooks In1 hour 30 minutes plus marinatingDifficultyNot too trickyNutrition per servingCalories 886 44 Fat 30.9g 44 Saturates 7.5g 38 Sugars 8.7g 10 Salt 1.5g 25 Protein 49.2g 98 Carbs 111.5g 43 Fibre 3.1g -Of an adult& 39;s reference intakeIngredients4 x 150g free-range skinless boneless chicken breasts250 ml buttermilk2 heaped teaspoons medium curry powder2 cloves of garlic120 g panko breadcrumbs1 mug of basmati rice , (320g)25 g creamed coconut2 litres vegetable oilSAUCE1 onion2 cloves of garlic1 thumb-sized piece of ginger1 medium carrot1 bunch of fresh coriander , (30g)olive oil1 teaspoon each garam masala , medium curry powder, turmeric2 heaped tablespoons plain flour1 heaped teaspoon mango chutneyPICKLE1 red onion1 lemon1 fresh red chillirecipe adapted fromJamie& 39;s Comfort FoodBy Jamie OliverMethodPress down firmly with the palm of your hand to slightly flatten each chicken breast.
Preheat the oven to 200ºC/400ºF/gas 6. Tear the bread into rough 2cm 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 minutes.
Preheat the oven to 200°C/400°F/gas 6. Peel the potatoes, then, one at a time, cut them lengthways into quarters and erratically slice them to about the thickness of a coin, the rougher the better. Place in an ovenproof earthenware pot or small casserole pan. Peel the onion, garlic and celery, then randomly finely chop with the tomatoes and parsley (stalks and all), and add to the pot.
Craig David& 39;s Grenadian baked chickenRice & peas, pumpkin & salsaRice & peas, pumpkin & salsaServes 4Cooks In1 hour 50 minutes plus soaking & marinatingDifficultyNot too trickyNutrition per servingCalories 927 46 Fat 33.9g 48 Saturates 14g 70 Sugars 26g 29 Salt 1.7g 28 Protein 64.
Chris & Dawn& 39;s whole red snapperPunchy salsa, breadfruit beignets & plantainPunchy salsa, breadfruit beignets & plantainServes 2Cooks In1 hour 30 minutes plus marinatingDifficultyNot too trickyNutrition per servingCalories 789 39 Fat 35.4g 51 Saturates 13.4g 67 Sugars 14.6g 16 Salt 2g 33 Protein 67g 134 Carbs 53.
Epic lamb kebabsChips, flatbreads & sunshine saladChips, flatbreads & sunshine saladServes 8Cooks In1 hour 30 minutesDifficultyShowing offNutrition per servingCalories 877 44 Fat 44.7g 64 Saturates 19.3g 97 Sugars 11.2g 12 Salt 1.9g 32 Protein 45.4g 91 Carbs 78.0g 30 Fibre 6.7g -Of an adult& 39;s reference intakeIngredients1.
KedgereeSmoked haddock, winter greens, fragrant rice, light spice & eggsSmoked haddock, winter greens, fragrant rice, light spice & eggsServes 6Cooks In45 minutesDifficultyNot too trickyNutrition per servingCalories 421 21 Fat 13.3g 19 Saturates 4.4g 22 Sugars 7.1g 8 Salt 1.6g 27 Protein 30.1g 60 Carbs 48.
Berry meringue rippleJuicy raspberries & blueberries with vanilla ice creamJuicy raspberries & blueberries with vanilla ice creamServes 2Cooks In8 minutesDifficultyNot too trickyNutrition per servingCalories 250 13 Fat 7.2g 10 Saturates 4.3g 22 Sugars 44g 49 Salt 0.1g 2 Protein 4.7g 9 Carbs 44.