Category: Latest recipes

Dark chocolate ricciarelliWith almonds, cocoa & vanillaWith almonds, cocoa & vanillaMakes 25Cooks In55 minutes plus chilling overnightDifficultyNot too trickyNutrition per servingCalories 157 8 Fat 5.1g 7 Saturates 1.4g 7 Sugars 23.9g 27 Protein 2.5g 5 Carbs 24.6g 9 Of an adult& 39;s reference intakeIngredients150 g blanched almonds450 g icing sugar , plus extra for dusting2 tablespoons cocoa powder100 g dark chocolate2 free-range egg whites1 vanilla pod1 teaspoon almond extractRecipe FromJamie MagazineBy Georgina HaydenMethodStart your biscuits the night before.

Serves 6Cooks In4 hours 35 minutes plus marinatingDifficultyShowing offNutrition per servingCalories 573 29 Fat 9.7g 14 Saturates 5g 25 Sugars 15.7g 17 Protein 51.8g 103 Carbs 65.4g 25 Of an adult& 39;s reference intakeIngredients2 tablespoons cumin seeds1 tablespoon coriander seeds2 teaspoons black peppercorns1 tablespoon cardamom pods4 cloves of garlic5cm piece of ginger1 kg venison neck fillet4 heaped tablespoons natural yoghurt, plus extra to serve9 onions4 fresh chilliesghee or butter3 ripe tomatoes1 bunch of fresh corianderRecipe FromJamie MagazineBy Georgina HaydenMethodToast the cumin, coriander and peppercorns in a dry pan, then leave to cool for 5 minutes.

Penne in salsa di cipolle (Penne with onion sauce)Serves 4Cooks In1 hourDifficultyNot too trickyNutrition per servingCalories 515 26 Fat 20g 29 Saturates 5.1g 26 Sugars 10g 11 Protein 12.6g 25 Carbs 76g 29 Of an adult& 39;s reference intakeIngredients500 g red onions4 tablespoons olive oil½ teaspoon Marmite1 teaspoon plain flour350 g penne25 g butterParmigiano Reggiano cheeseRecipe FromJamie MagazineBy Anna Del ConteMethodPeel and very finely slice the onions, then add to a lidded frying pan over a medium-low heat with the oil and a little sea salt.

Makes 10Cooks In1 hour 45 minutes plus coolingDifficultyNot too trickyNutrition per servingCalories 384 19 Fat 19.4g 28 Saturates 7.5g 38 Sugars 24.9g 28 Protein 7.2g 14 Carbs 44.9g 17 Of an adult& 39;s reference intakeIngredients250 g plain flour , plus 1 tablespoon1 teaspoon baking powder125 g granulated sugar125 g lard8 large free-range eggs375 ml milk1 lemon75 g caster sugar25 g cornflour1 knob of butter , for greasing10 teaspoon gianduja (see tip)Recipe FromJamie MagazineBy Georgina HaydenMethodStart by making the pastry.

Serves 6Cooks In30 minutesDifficultySuper easyNutrition per servingCalories 148 7 Fat 3.3g 5 Saturates 0.6g 3 Sugars 5.6g 6 Protein 12.9g 26 Carbs 15.1g 6 Of an adult& 39;s reference intakeIngredients1 onion2 cloves of garlic2 sticks of celery1 carrotolive oil2 teaspoons fennel seeds1 x 400 g tin of plum tomatoes1 x 400 g tin of cannellini beans750 ml organic stock or the ham cooking liquor300 g cavolo nero100 g spinach150 g leftover cooked higher-welfare hamRecipe FromJamie MagazineBy Charlie ClappMethodPeel the onion and garlic, then finely chop along with the celery and carrot.

Dutch baby pancakes with roasted plumsServes 2Cooks In50 minutesDifficultySuper easyNutrition per servingCalories 584 29 Fat 26g 37 Saturates 13.4g 67 Sugars 28.3g 31 Protein 17.3g 35 Carbs 75.9g 29 Of an adult& 39;s reference intakeIngredients20 g butter2 large free-range eggs100 ml single cream120 ml milk125 ml plain flour30 g golden caster sugar1 tablespoon cinnamonROASTED PLUMS3 plums½ orange2 tablespoons golden caster sugarRecipe FromJamie MagazineBy Joss HerdMethodPreheat the oven to 200ºC/gas 6 and insert a baking sheet to heat up.

Beef brisket with red wine & shallotsServes 8Cooks In2 hours 35 minutesDifficultyNot too trickyNutrition per servingCalories 481 24 Fat 32.5g 46 Saturates 12.9g 65 Sugars 3.6g 4 Protein 36.3g 73 Carbs 4.4g 2 Of an adult& 39;s reference intakeIngredients12 shallots6 cloves of garlic2 tablespoons extra virgin olive oil1.

Epic egg saladWith DIY salad creamWith DIY salad creamServes 4Cooks In20 minutesDifficultySuper easyNutrition per servingCalories 332 17 Fat 30.1g 43 Saturates 3.7g 19 Sugars 2.9g 3 Protein 9.6g 19 Carbs 4.2g 2 Of an adult& 39;s reference intakeIngredients4 quality anchovies in oil½ a lemon½ a bunch of fresh flat-leaf parsley½ a bunch of fresh chives1 dried red chilli4 large free-range eggs2 round lettuces1 red chicory1 white chicory1 x 20 g punnet cressSALAD CREAM½ a clove of garlic2 teaspoons Dijon mustard2 tablespoons cider vinegar6 tablespoons rapeseed oil3 tablespoons buttermilkRecipe FromJamie MagazineBy Jamie OliverMethodHalve the anchovies lengthways, then place in a bowl with 1 tablespoon of the anchovy oil, the lemon zest and juice.

Fennel-roasted salmon with soft-boiled eggsServes 8Cooks In30 minutesDifficultySuper easyNutrition per servingCalories 447 22 Fat 33.9g 48 Saturates 13.5g 68 Sugars 2.5g 3 Protein 32.4g 65 Carbs 3.1g 1 Of an adult& 39;s reference intakeIngredients1 tablespoon fennel seeds1 x 1 kg side of salmon or 2 x 500g wild salmon fillets, scaled and pin-boned, from sustainable sources1 lemon6 tablespoons crème fraîche3 tablespoons freshly grated horseradish (or use from a jar if you can’t find fresh)extra virgin olive oil16 free-range quail eggs or 8 free-range hen eggs2 good handfuls of watercress½ a bunch of fresh dillRecipe FromJamie MagazineBy Anna JonesMethodPreheat the oven to 180ºC/gas 4.

Spicy corn & chickpea burgerswith smoky sweet potato wedgeswith smoky sweet potato wedgesServes 4Cooks In40 minutes plus chillingDifficultyNot too trickyNutrition per servingCalories 578 29 Fat 11.8g 17 Saturates 2g 10 Sugars 17.3g 19 Salt 1.5g 25 Protein 17.8g 36 Carbs 106.9g 41 Fibre 13.4g -Of an adult& 39;s reference intakeIngredients800 g sweet potatoes2 teaspoons smoked paprikaolive oil1 x 400 g tin of chickpeas1 x 340 g tin of sweetcorn½ a bunch of fresh coriander , (15g)½ teaspoon ground coriander½ teaspoon ground cumin3 heaped tablespoons plain flour , plus extra for dusting1 lemon1 small round lettuce2 large ripe tomatoestomato ketchup4 wholemeal burger bunsextra virgin olive oilMethodPreheat the oven to 200ºC/400ºF/gas 6.

Venison steak-friteswith a garlic, chilli & rosemary marinadewith a garlic, chilli & rosemary marinadeServes 2Cooks In20 minutes plus marinating timeDifficultyNot too trickyNutrition per servingCalories 669 33 Fat 37.8g 54 Saturates 5.2g 26 Sugars 14.8g 16 Protein 27.7g 55 Carbs 52.9g 20 Of an adult& 39;s reference intakeIngredients1 clove of garlic1 dried red chilli2 sprigs of fresh rosemary½ an orange or 1 lemonolive oil2 venison haunch steaksEnglish mustardcranberry sauce or redcurrant jellySHOESTRING FRIES500 g baking potatoes1 litre vegetable oil , for deep-fryingRecipe FromJamie MagazineBy Georgina HaydenMethodPeel the garlic, then use a pestle and mortar to bash it with a good pinch of sea salt until creamy.

Roast duck leg, cherry, watercress & feta saladServes 2-4Cooks In45 minutesDifficultySuper easyNutrition per servingCalories 450 23 Fat 31.7g 45 Saturates 13.4g 67 Sugars 15.6g 17 Protein 24.7g 49 Carbs 15.6g 6 Of an adult& 39;s reference intakeIngredients2 duck legs250 g cherries100 g watercress150 g feta cheeseVINAIGRETTE1 tablespoon extra virgin olive oil1 teaspoon extra virgin plum seed oil , (see note)1 tablespoon balsamic vinegarRecipe FromJamie MagazineBy Paul DringMethodPreheat the oven to full whack.

Serves 10Cooks In1 hour 20 minutes plus coolingDifficultySuper easyNutrition per servingCalories 364 18 Fat 14.5g 21 Saturates 8.7g 44 Sugars 36.6g 41 Protein 4.6g 9 Carbs 53.7g 21 Of an adult& 39;s reference intakeIngredients8 pieces of stem ginger in syrup, plus 4 tablespoons syrup150 g unsalted butter200 g golden syrup100 g dark muscovado sugar250 g self-raising flour1 tablespoon ground ginger1 teaspoon ground cinnamon2 large free-range eggs200 ml milk100 g light muscovado sugarRecipe FromJamie MagazineBy Anna JonesMethodPreheat the oven to 180ºC/gas 4.

Picnic pieCaramelised onions, griddled veg & goat& 39;s cheeseCaramelised onions, griddled veg & goat& 39;s cheeseServes 10 to 12Cooks In2 hours 20 minutesDifficultyShowing offNutrition per servingCalories 536 27 Fat 33g 47 Saturates 11.2g 56 Sugars 13g 14 Salt 2g 33 Protein 15.4g 31 Carbs 47.

Fried stuffed olivesWith spicy tomato sauceWith spicy tomato sauceServes 12 as a nibbleCooks In45 minutes plus soakingDifficultyShowing offNutrition per servingCalories 218 11 Fat 15.7g 22 Saturates 2.7g 14 Sugars 5.4g 6 Protein 4.9g 10 Carbs 14.9g 6 Of an adult& 39;s reference intakeIngredients500 g passata1 x 354 g jar of black olives (stone in)65 g feta cheese1 tablespoon capers40 g plain flour2 large free-range eggs200 g breadcrumbs1 litre vegetable oila few sprigs of fresh oregano1 good pinch of dried chilliextra virgin olive oilRecipe FromJamie MagazineBy Jamie OliverMethodPour the passata into a wide dish.

Cool Mexican bean wrapsWith peppers, tomatoes & chilliWith peppers, tomatoes & chilliServes 4Cooks In40 minutesDifficultyNot too trickyNutrition per servingCalories 416 21 Fat 9.3g 13 Saturates 3.9g 20 Sugars 14.4g 16 Salt 0.9g 15 Protein 19.5g 39 Carbs 67.8g 26 Fibre 11.2g -Of an adult& 39;s reference intakeIngredients1 onion1 red pepper60g Cheddar cheeseolive oil1 clove of grlic1 teaspoon chilli powder1 teaspoon tomato puree1 400g tin plum tomatoes1 400g tin red kidney beans4 large flour tortillas2 large handfuls mixed salad leavesbalsamic vinegarMethodPreheat the oven to 180°C/350°F/ gas 4.

Warm mackerel & potato saladServes 4Cooks In45 minutesDifficultyNot too trickyNutrition per servingCalories 766 38 Fat 51.8g 74 Saturates 12.9g 65 Sugars 2.3g 3 Protein 49.1g 98 Carbs 25.9g 10 Of an adult& 39;s reference intakeIngredients600 g Jersey royal potatoes1 bunch of spring onions1 bunch of fresh flat-leaf parsley200 g quality chorizo2 lemonsextra virgin olive oil4 mackerel fillets, from sustainable sourcesRecipe FromJamie MagazineBy Georgie SocratousMethodBring a large pan of salted water to the boil.

Chicken & green mango Thai saladServes 4 as a main, 6 as a starterCooks In1 hourDifficultyNot too trickyNutrition per servingCalories 271 14 Fat 5.4g 8 Saturates 1.3g 7 Sugars 21.1g 23 Protein 28.2g 56 Carbs 24.1g 9 Of an adult& 39;s reference intakeIngredients1 handful of unsalted peanuts2 x 300 g free-range chicken breasts1-2 carrots1 cucumber1 green mango1 bunch of fresh mint1 small red onion2 spring onions1 handful of ripe plum or cherry tomatoesoptional:1 handful of beansproutsoptional:1 handful of deep-fried beancurdoptional:a few sprigs of fresh corianderoptional:1 fresh red chilliDRESSING2 tablespoons fish sauce3 tablespoons rice wine vinegar1 lime2 tablespoons palm sugar1 clove of garlic1-2 fresh red or green Bird’s Eye chilliesRecipe FromJamie MagazineBy Anil at Moraes of MannaMethodPreheat the oven to 180ºC/350ºF/gas 4.

Grilled radicchio with gorgonzola dressingRed onion, rocket & pine nutsRed onion, rocket & pine nutsServes 6 as a sideCooks In35 minutesDifficultyNot too trickyNutrition per servingCalories 236 12 Fat 18.7g 27 Saturates 4.9g 25 Sugars 7g 8 Protein 6.3g 13 Carbs 9.5g 4 Of an adult& 39;s reference intakeIngredients1 red onionolive oil4 tablespoons raisins1 tablespoon red wine vinegar100 g Gorgonzola cheese½ a lemonextra virgin olive oil3 heads of radicchio2 tablespoons pine nuts1 handful of rocket leavesRecipe FromJamie MagazineBy Georgina HaydenMethodPeel and finely slice the onion.

Serves 4 to 6Cooks In3 hours 5 minutesDifficultyNot too trickyNutrition per servingCalories 225 11 Fat 9.2g 13 Saturates 2.9g 15 Sugars 4.7g 5 Protein 21g 42 Carbs 12.7g 5 Of an adult& 39;s reference intakeIngredients250 g onions2 cloves of garlic1 green pepper2 tomatoesa few sprigs of fresh marjoramextra virgin olive oil500 g beef shin , cut into small cubes1 tablespoon paprika1½ litres organic beef stock½ tablespoon caraway seedsred wine vinegar1 tablespoon tomato purée200 g potatoessour cream , optionalRecipe FromJamie MagazineBy Andy HarrisMethodPeel and slice the onions, peel and crush the garlic, and deseed and dice the pepper.