Category: The best recipes

Indian-spiced potatoes with chicken thighsWith a minty yoghurt dressingWith a minty yoghurt dressingServes 6Cooks In1 hour 25 minutesDifficultyNot too trickyNutrition per servingCalories 296 15 Fat 13g 19 Saturates 3.4g 17 Sugars 9.1g 10 Salt 0.4g 7 Protein 15.9g 32 Carbs 32.4g 12 Fibre 4g -Of an adult& 39;s reference intakeIngredients1 large onion800 g potatoes4 ripe tomatoes1 aubergine1 red pepper2 cloves of garlic5cm piece of ginger½ a bunch of fresh coriander , (15g)olive oil2 tablespoons mustard seeds1 handful of curry leaves1 heaped teaspoon turmeric6 large free-range chicken thighs, bone in2 fresh red or green chilliespoppadomsYOGHURT DRESSING½ a bunch of fresh mint , (15g)½ a lemon1cm piece of ginger150 g natural yoghurt1 fresh green chilliRecipe FromJamie MagazineBy Jamie OliverMethodPreheat the oven to 190°C/375°F/gas 5.

Serves 6 to 8Cooks In45-50 minutesDifficultyNot too trickyNutrition per servingCalories 252 13 Fat 14.9g 21 Saturates 7.1g 36 Sugars 19g 21 Protein 1.7g 3 Carbs 27.4g 11 Of an adult& 39;s reference intakeIngredients1 large sheet of frozen all butter puff pastry (200g)1 pineapple (525g)60 g unsalted butter100 g caster sugarRecipe FromJamie MagazineBy Sue Fairlie-CuninghameMethodPreheat the oven to 220ºC/gas 7.

Serves 16Cooks In20 minutesDifficultySuper easyNutrition per servingCalories 245 12 Fat 14.3g 20 Saturates 7.2g 36 Sugars 21.7g 24 Protein 3.6g 7 Carbs 25.5g 10 Of an adult& 39;s reference intakeIngredients130 g butter150 g dark chocolate (70 cocoa solids)55 g cherries55 g roasted pecans225 g caster sugar55 g cocoa powder75 g plain flour¾ teaspoon baking powder3 large free-range eggs50 g milk or dark chocolate , optionalRecipe FromJamie MagazineBy Paul DringMethodPreheat the oven to 180ºC/gas 4.

Serves 10Cooks In45 minutes plus refrigeratingDifficultyNot too trickyNutrition per servingCalories 455 23 Fat 30.5g 44 Saturates 17.6g 88 Sugars 29.4g 33 Protein 6.3g 13 Carbs 38.9g 15 Of an adult& 39;s reference intakeIngredients4 large free-range egg yolks400 ml condensed milk5 limes200 ml double creamCRUST135 g unsalted butter12 digestive biscuits45 g caster sugarRecipe FromJamie MagazineBy Andy HarrisMethodPreheat the oven to 175ºC/gas 3.

Serves 10Cooks In1 hour 20 minutesDifficultyShowing offNutrition per servingCalories 536 27 Fat 30.4g 43 Saturates 16.2g 81 Sugars 4g 4 Protein 27.7g 55 Carbs 36.8g 14 Of an adult& 39;s reference intakeIngredients2 cloves of garlic2 onions400 g chestnut mushrooms½ a bunch of fresh flat-leaf parsley , (15g)olive oil1 heaped tablespoon plain flour200 ml double cream750 ml organic chicken stock1 lemon1 whole nutmeg , for grating500 g free-range cooked chicken (the meat from a 1.

Limoncello & fruit salad fro-yoMakes 1.4 litresCooks In10 minutes plus freezingDifficultySuper easyNutrition per servingCalories 81 4 Fat 0.1g 0 Saturates 0g 0 Sugars 16.1g 18 Protein 1.6g 3 Carbs 16.1g 6 Of an adult& 39;s reference intakeIngredients1 kg chopped mixed fruit , fresh or frozen250 ml fat-free natural yoghurtrunny honey , to taste75 ml limoncello , optionalice-cream cones , optionalRecipe FromJamie MagazineBy Jamie OliverMethodBlitz the fruit, yoghurt, 2 tablespoons of honey and the limoncello (if using) in a food processor until smooth.

Chicken panzanellaWith basil, black olives & ParmesanWith basil, black olives & ParmesanServes 8Cooks In1 hour 40 minutesDifficultyNot too trickyNutrition per servingCalories 378 19 Fat 17.1g 24 Saturates 4.1g 21 Sugars 9.4g 10 Salt 1.1g 18 Protein 28.6g 57 Carbs 29g 11 Fibre 4.7g -Of an adult& 39;s reference intakeIngredients1 x 1.

Quiche lorraine with carrot & parsley saladPerfect for a weekend lunchPerfect for a weekend lunchServes 10-12Cooks In1 hour 25 minutes plus chillingDifficultyNot too trickyNutrition per servingCalories 519 26 Fat 34.5g 49 Saturates 17.8g 89 Sugars 4.5g 5 Protein 16.2g 32 Carbs 34.7g 13 Of an adult& 39;s reference intakeIngredients1 tablespoon butter140 g higher-welfare bacon or lardons140 g higher-welfare ham140 g Gruyère cheese250 ml crème fraîche2 large free-range eggs2 large free-range egg yolks250 ml milk1 pinch of ground nutmegPASTRY500 g flour130 g unsalted butter2 large free-range egg yolkCARROT & PARSLEY SALAD6 large carrotsa few sprigs of fresh flat-leaf parsley4 tablespoons extra virgin olive oil1 lemonRecipe FromJamie MagazineBy Andy HarrisMethodFor the pastry, combine the flour and 1 teaspoon of sea salt in a food processor.

Potatoes yiachniOnion, garlic, tomatoes & olivesOnion, garlic, tomatoes & olivesServes 4Cooks In45-55 minutes depending on cooking timeDifficultySuper easyNutrition per servingCalories 376 19 Fat 19.4g 28 Saturates 2.9g 15 Sugars 9.4g 10 Protein 7.2g 14 Carbs 39.7g 15 Of an adult& 39;s reference intakeIngredients1 onion3 cloves of garlic750 g all-rounder potatoes4 ripe tomatoes or 1 x 400g tin of plum tomatoes200 g kalamata olives (stone in)4 tablespoons olive oil , plus extra to serve1 teaspoon dried oregano , plus extra to serve3 fresh bay leaves1 tablespoon tomato puréefeta cheeseRecipe FromJamie MagazineBy Andy HarrisMethodPeel and slice the onion, peel and finely slice the garlic, and quarter the potatoes.

Serves 6Cooks In15 minutesDifficultySuper easyNutrition per servingCalories 441 22 Fat 19.5g 28 Saturates 6.9g 35 Sugars 2.7g 3 Protein 28g 56 Carbs 36.7g 14 Of an adult& 39;s reference intakeIngredients85 g butter6 submarine rolls500 g cooked lobster meat, from sustainable sources1 stick of celery2 tablespoons mayonnaise , made using free-range eggs½ an iceberg lettuceRecipe FromJamie MagazineBy Alain BosseMethodRemove the butter from the fridge and allow to soften.

Lamb boti kababFragrant spices, garlic, ginger, limeFragrant spices, garlic, ginger, limeServes 6Cooks In25 minutes plus marinatingDifficultySuper easyNutrition per servingCalories 288 14 Fat 23.9g 34 Saturates 6.7g 34 Sugars 2.7g 3 Protein 17.4g 35 Carbs 3.4g 1 Of an adult& 39;s reference intakeIngredients1 kg boneless lamb legunsalted butterMARINADE5 cloves of garlic3cm piece of ginger½ a lime150 g Greek yoghurt50 ml sunflower oil35 g papaya paste (see tip)20 g deggi mirch (see tip)1 teaspoon garam masala1 teaspoon red chilli powder1 pinch of cumin seeds1 pinch of ground cuminRecipe FromJamie MagazineBy Naved NasirMethodTrim the lamb of fat, then cut into 2.

The best Kentucky-style fried chickenServes 4Cooks In35 minutesDifficultyNot too trickyNutrition per servingCalories 800 40 Fat 56.4g 81 Saturates 12.6g 63 Sugars 0.6g 1 Protein 46.4g 93 Carbs 26.2g 10 Of an adult& 39;s reference intakeIngredientsvegetable oil, lard or a mixture of both1 large free-range chicken , jointed into 8 (ask your butcher to do it)plain flourcayenne pepperRecipe FromJamie MagazineBy Paul LevyMethodIn a large, deep cast-iron frying pan, add the fats until about one-third full.

Omelette aux fines herbesServes 1Cooks In10 minutesDifficultySuper easyNutrition per servingCalories 409 20 Fat 29.7g 42 Saturates 13.7g 69 Sugars 1.3g 1 Protein 18.1g 36 Carbs 16.7g 6 Of an adult& 39;s reference intakeIngredients2 large free-range eggs , at room temperaturea few sprigs of mixed herbs, such as chives, tarragon, chervil and parsley1 large knob of butterRecipe FromJamie MagazineBy Rebecca RauterMethodBreak the eggs into a bowl and whisk lightly with a fork.

Serves 10–12Cooks In2 hours 40 minutes plus soaking overnightDifficultyShowing offNutrition per servingCalories 566 28 Fat 32.3g 46 Saturates 14.8g 74 Sugars 4g 4 Protein 33.3g 67 Carbs 33.2g 13 Of an adult& 39;s reference intakeIngredients2 kg higher-welfare bacon collar2 onions2 carrots1 leek1 bulb of garlicolive oil2 sprigs of fresh thyme750 ml white wineNETTLE MASH1.

Super scotch woodcockCelery, scrambled eggs, anchovy paste & sourdoughCelery, scrambled eggs, anchovy paste & sourdoughServes 2Cooks In15 minutesDifficultySuper easyNutrition per servingCalories 480 24 Fat 25.9g 37 Saturates 10.5g 53 Sugars 0.8g 1 Protein 23.8g 48 Carbs 36.3g 14 Of an adult& 39;s reference intakeIngredients4 sticks of celery1 knob of unsalted butter4 large free-range eggscelery salt4 slices of sourdough bread1 fresh red chilliMANCHOVY RELISH140 g salted Spanish anchovies40 g unsalted butter3 teaspoons panko breadcrumbs1 pinch of cayenne pepper2 pinches of freshly ground white pepper2 pinches of freshly ground maceRecipe FromJamie MagazineBy Pete BeggMethodFor the relish, pound the anchovies (drain first), then the butter in a pestle and mortar until well mashed.

Summery pea soup with turmeric scallopsServes 4Cooks In25 minutesDifficultyNot too trickyNutrition per servingCalories 243 12 Fat 12.2g 17 Saturates 2.4g 12 Sugars 4.5g 5 Protein 19.1g 38 Carbs 15.6g 6 Of an adult& 39;s reference intakeIngredients1 bunch of spring onions1 clove of garlic5cm piece of ginger1 fresh green Bird’s-eye chilli1 teaspoon cumin seedsgroundnut oil3 fresh curry leaves800 ml organic vegetable or chicken stock450 g fresh or frozen peas½ teaspoon jaggery or brown sugar2 teaspoons tamarind paste½ a limeTURMERIC SCALLOPSgroundnut oil½ teaspoon mustard seeds¼ teaspoon ground turmeric10 fresh curry leaves175 g queen or other small scallops, from sustainable sourcesRecipe FromJamie MagazineBy Alice HartMethodTrim and roughly chop the spring onions, peel and chop the garlic and ginger, then deseed and chop the chilli.

Tah chinLamb, fragrant spices & basmati riceLamb, fragrant spices & basmati riceServes 6Cooks In3 hours 50 minutesDifficultyShowing offNutrition per servingCalories 741 37 Fat 33.4g 48 Saturates 15.8g 79 Sugars 5.8g 6 Protein 36.4g 73 Carbs 73.8g 28 Of an adult& 39;s reference intakeIngredients2 red onions2 cloves of garlic1 bunch of fresh flat-leaf parsleyolive oil850 g lamb neck fillet , cut into 2 to 3cm pieces2½ teaspoons ground cumin1½ heaped teaspoons ground coriander1 organic lamb or beef stock cube500 g white basmati rice25 g unsalted butter1 large free-range egg250 ml natural yoghurt , plus extra to serve1 lemon1 handful of pomegranate seedsRecipe FromJamie MagazineBy Georgina HaydenMethodPeel and finely slice the onions and garlic, then pick and finely chop the parsley.

Chocolate mousse & compoteServes 8Cooks In15 minutes plus chillingDifficultyNot too trickyNutrition per servingCalories 279 14 Fat 20.8g 30 Saturates 11.8g 59 Sugars 20.8g 23 Protein 6.6g 13 Carbs 22.8g 9 Of an adult& 39;s reference intakeIngredients150 g dark chocolate (70 cocoa solids)4 large free-range eggs50 g sugar150 ml double cream1 tablespoon cocoa powder9 tablespoons apricot or cherry compote4-5 tablespoons brandyRecipe FromJamie MagazineBy Sarah TildesleyMethodBreak the chocolate into small pieces, then melt with a tiny pinch of sea salt in a heatproof bowl set over a pan of simmering water (don’t let it touch the bowl), stirring occasionally.

Makes 1 litreCooks In30 minutesDifficultySuper easyNutrition per servingCalories 80 4 Fat 0g 0 Saturates 0g 0 Sugars 21.1g 23 Salt 0g 0 Protein 0.1g 0 Carbs 21.1g 8 Fibre 0.1g -Of an adult& 39;s reference intakeIngredients1 kg white peaches2 vanilla pods250 g golden caster sugar1 lemonRecipe FromJamie MagazineBy Anna JonesMethodHalve and destone the peaches.

Serves 12Cooks In40 minutesDifficultyNot too trickyNutrition per servingCalories 270 14 Fat 14g 20 Saturates 6.5g 33 Sugars 14.6g 16 Salt 0.5g 8 Protein 3.9g 8 Carbs 43g 17 Fibre 1.5g -Of an adult& 39;s reference intakeIngredients250 g ready-made fruit mincemeat1 eating apple1/2 orange2 packets of ready-rolled puff pastry1 large free-range egg1 splash of milkRecipe FromJamie MagazineBy Georgina HaydenMethodPreheat the oven to 200ºC/gas 6.