Category: New recipes

Crispy duck with fire-roasted plum sauceServes 4Cooks In1 hour 40 minutes plus marinating overnightDifficultyShowing offNutrition per servingCalories 542 27 Fat 31.4g 45 Saturates 5.5g 28 Sugars 28g 31 Salt 1.3g 22 Protein 20.3g 41 Carbs 46.9g 18 Fibre 3.5g -Of an adult& 39;s reference intakeIngredients4 x 220 g duck legsMARINADE2 star anise1 stick of cinnamon2 tablespoons runny honey4 tablespoons runny honey4 tablespoons low-salt soy sauce1 tablespoon sesame oilFIRE-ROASTED PLUM SAUCE6 ripe, juicy plums3 tablespoons brown sugar , plus extra to taste1 star aniseBLACK QUINOA & MACADAMIA SALAD150 g black quinoa (or white or red)100 g macadamia nuts½ a bunch of fresh Thai basil½ a bunch of fresh coriander4 spring onions1 tablespoon rice wine vinegar1 tablespoon runny honey2 tablespoons low-salt soy sauce1 tablespoon sesame oilRecipe FromJamie MagazineBy Alice HartMethodThe day before you& 39;re ready to cook, pop all of the marinade ingredients into a dish, add the duck legs, turn them to coat, then cover with clingfilm and chill in the fridge until needed.

Serves 4Cooks In40 minutesDifficultyNot too trickyNutrition per servingCalories 334 17 Fat 22.8g 33 Saturates 8g 40 Sugars 7.1g 8 Salt 2.00g 33 Protein 13.3g 27 Carbs 20.3g 8 Fibre 1.7g -Of an adult& 39;s reference intakeIngredientsolive oil1 onion2 cloves of garlic1 lemon1 teaspoon fennel seeds½ teaspoon crushed chillies1 fresh bay leaf6 sausages1½ tablespoons plain flour1 x 400 g tin chopped tomatoes500 ml organic vegetable stock1 large handful of kaleRecipe FromJamie MagazineBy Laura FyfeMethodPeel and slice the onion, then add to a pan with 1 tablespoon of oil.

Serves 16Cooks In25 minutes plus chilling timeDifficultyNot too trickyNutrition per servingCalories 364 18 Fat 28.9g 41 Saturates 8.5g 43 Sugars 16g 18 Protein 5.5g 11 Carbs 17.3g 7 Of an adult& 39;s reference intakeIngredients300 g pecan nuts150 g medjool dates150 g dried figs3 tablespoons raw honey5 tablespoons raw cacao powder , (see note)1½ teaspoons vanilla extractBASE60 g cacao butter , (see note)150 g hazelnuts3 tablespoons raw cacao powder1½ tablespoons raw honeyICING200 g coconut oil120 g cacao powder2 teaspoons raw dark agave nectar , (see note)2 tablespoons bee pollen , optionalRecipe FromJamie MagazineBy Laura FyfeMethodLine a 20cm springform cake tin with greaseproof paper.

Super noodle ramen with kale & barbecue mushroomsServes 4Cooks In2 hours 10 minutesDifficultyNot too trickyNutrition per servingCalories 440 22 Fat 7.7g 11 Saturates 0.9g 5 Sugars 18.4g 20 Salt -g 0 Protein 16.6g 33 Carbs 75.2g 29 Of an adult& 39;s reference intakeIngredients1 bulb garlic1 large brown onionolive oil1 large bunch of kale , (200g),mixed colours if you can get them2 tablespoons dark miso paste2 tablespoons white miso paste1 heaped teaspoon tahini1 tablespoon low-salt soy sauce2 tablespoons mirin , or to taste1 tablespoon sugar1 tablespoon white wine vinegar1 fresh red chilli400 g mixed mushrooms4 tablespoons teriyaki sauce250 g brown-rice ramen noodles4 tablespoons sesame seedsRecipe FromJamie MagazineBy Sarah TildesleyMethodTo make the broth, separate and peel the garlic cloves, then peel and roughly slice the onion.

Sicilian Meatballs Al FornoOven-baked lamb meatballs in arrabbiata sauceOven-baked lamb meatballs in arrabbiata sauceServes 6Cooks In1 hour 10 minutesDifficultyNot too trickyNutrition per servingCalories 841 42 Fat 33.3g 48 Saturates 9.8g 49 Sugars 16g 18 Protein 41.5g 83 Carbs 89.7g 35 Of an adult& 39;s reference intakeIngredients50 g raisins3 tablespoons balsamic vinegar500 g lamb neck fillet and/or offcuts50 g sun-dried tomatoes½ a bunch of fresh flat-leaf parsley100 g fresh breadcrumbs50 g pine nuts1 lemon1 teaspoon dried oregano50 g Parmesan cheeseolive oil120 g buffalo mozzarella500 g dried spaghettiextra virgin olive oilARRABBIATA SAUCE1 small red onion2 cloves of garlic2 quality anchovy fillets1 fresh red chilli1 small dried chilli2 x 400 g tins of quality plum tomatoes1 pinch of ground cinnamonred wine vinegar1 teaspoon sugar , optional½ a bunch of fresh basilRecipe FromJamie MagazineBy Jamie OliverMethodPreheat the oven to 200ºC/400ºF/gas 6.

Maple crepe cake with caramelised pancettaServes 10Cooks In1 hour plus chillingDifficultyShowing offNutrition per servingCalories 811 41 Fat 40.6g 58 Saturates 13.9g 70 Sugars 64.9g 72 Protein 17.4g 35 Carbs 100.6g 39 Of an adult& 39;s reference intakeIngredients450 g plain flour8 large free-range eggs800 ml milk25 g butter , plus extra for frying18 slices of higher-welfare pancetta4-5 tablespoons maple syrup200 g pecans250 g golden caster sugarBUTTERCREAM150 g butter250 g icing sugar4 tablespoons maple syrupRecipe FromJamie MagazineBy Georgina HaydenMethodSift the flour into a large bowl.

Serves 6Cooks In30 minutesDifficultyNot too trickyNutrition per servingCalories 228 11 Fat 12.2g 17 Saturates 3.6g 18 Sugars 4.5g 5 Salt 1.6g 27 Protein 8.4g 17 Carbs 22.2g 9 Fibre 1.7g -Of an adult& 39;s reference intakeIngredients10 large cherrystone clams, from sustainable sources4 large cloves of garlic½ a bunch of fresh thyme4 jarred red peppers8 rashers of higher-welfare smoked streaky bacon1 knob of unsalted butter200 g fresh white breadcrumbs1 lemonextra virgin olive oilRecipe FromJamie MagazineBy Pete BeggMethodPreheat the grill to high.

Spicy grilled vegetable rolls & chickpea saladServes 4Cooks In30 minutesDifficultyNot too trickyNutrition per servingCalories 554 28 Fat 28.0g 40 Saturates 3.9g 20 Sugars 54.8g 61 Protein 13.9g 28 Carbs 54.8g 21 Of an adult& 39;s reference intakeIngredients1 tablespoon clear runny honey1 tablespoon harissa4 baby aubergines3 courgettes2 green peppers2 red peppers2 red onions2 tomatoes2 tablespoons extra virgin olive oil2 pieces of Arab-style flatbreadsalad leavesCHICKPEA SALAD1 x 400 g tin of chickpeas1 onion½ a bunch of fresh flat-leaf parsley1 lemon½ tablespoon paprika½ tablespoon ground cumin5 tablespoons extra virgin olive oilRecipe FromJamie MagazineBy Andy HarrisMethodFor the chickpea salad, drain the chickpeas and place in a bowl, then roughly mash with a fork.

Serves 8–10 as a starterCooks In45 minutesDifficultySuper easyNutrition per servingCalories 567 28 Fat 45.8g 65 Saturates 9.3g 47 Sugars 3.5g 4 Protein 11.3g 23 Carbs 26.5g 10 Of an adult& 39;s reference intakeIngredients1 kg potatoes200 g cheese , such as Cheddar4-6 tablespoons plain flour , plus extra for dusting2 large free-range eggs200 g cooked quality haggis400 ml vegetable oil , for deep-fryingTomato chutneyRecipe FromJamie MagazineBy Abi FawcettMethodPeel and halve the potatoes, then cook in boiling salted water for 25 to 30 minutes, or until tender.

Wine-braised chickenWith roasted grapesWith roasted grapesServes 4Cooks In1 hour 15 minutesDifficultyShowing offNutrition per servingCalories 588 29 Fat 15.8g 23 Saturates 3.7g 19 Sugars 23.2g 26 Salt 0.5g 8 Protein 49.8g 100 Carbs 57.8g 22 Fibre 7.6g -Of an adult& 39;s reference intakeIngredientsolive oil1 x 1.

Pork afeliaCoriander seeds, passata & red wineCoriander seeds, passata & red wineServes 8Cooks In2 hours 20 minutesDifficultySuper easyNutrition per servingCalories 328 16 Fat 13g 19 Saturates 3.5g 18 Sugars 1.5g 2 Protein 41g 82 Carbs 3.5g 1 Of an adult& 39;s reference intakeIngredients1 onion2-3 garlic cloves2 tablespoons coriander seeds4 tablespoons olive oil1.

Pasta with aubergine & tomato sauceTopped with fresh basil & ricottaTopped with fresh basil & ricottaServes 4 to 6Cooks In40 minutesDifficultyNot too trickyNutrition per servingCalories 510 26 Fat 15.6g 22 Saturates 2.9g 15 Sugars 9.4g 10 Salt 0.70g 12 Protein 18.8g 38 Carbs 78.9g 30 Fibre 3.

Serves 4 to 6Cooks In50 minutesDifficultySuper easyNutrition per servingCalories 672 34 Fat 36.6g 52 Saturates 9.6g 48 Sugars 2.4g 3 Protein 48.7g 97 Carbs 36.7g 14 Of an adult& 39;s reference intakeIngredients1 bunch of fresh basil1 bulb of garlic1 handful of black olives1 small ciabatta loaf8 free-range chicken thighs or drumsticks2 handfuls of cherry tomatoesolive oil1 dried red chilli8 slices of higher-welfare pancetta or thin-sliced smoked streaky baconRecipe FromJamie MagazineBy Georgina HaydenMethodPreheat the oven to 180ºC/gas 4.

Serves 4-6Cooks In1 hour plus infusionDifficultyNot too trickyNutrition per servingCalories 574 29 Fat 35.9g 51 Saturates 5.2g 26 Sugars 21.6g 24 Salt 0.6g 10 Protein 13.2g 26 Carbs 51.1g 20 Fibre 7.9g -Of an adult& 39;s reference intakeIngredients150 g dark bulgur wheat150 g green or yellow lentils2 cloves of garlic2 fresh bay leaves6 spring onions2 ripe tomatoes2 red peppers1 red onion½ a bunch of fresh flat-leaf parsley½ a bunch of fresh mint½ a bunch of fresh dill150 ml extra virgin olive oil4 tablespoons pomegranate molasses2 lemons1 teaspoon sumacRecipe FromJamie MagazineBy Andy HarrisMethodPlace the bulgur in a bowl, cover with boiling water and leave to expand and cool for 30 to 45 minutes.

Sprouting super saladhazelnuts, carrots & sprouting seeds in an orange & honey dressinghazelnuts, carrots & sprouting seeds in an orange & honey dressingServes 2, or 4 as a sideCooks In40 minutesDifficultySuper easyNutrition per servingCalories 517 26 Fat 36.1g 52 Saturates 3.3g 17 Sugars 27.

Fearne Cotton& 39;s Mexican fish tacosCharred pineapple salsa & guacamoleCharred pineapple salsa & guacamoleServes 4Cooks In1 hour 25 minutesDifficultyNot too trickyNutrition per servingCalories 751 38 Fat 26.3g 38 Saturates 4.7g 24 Sugars 18.0g 20 Salt 0.9g 15 Protein 56.4g 112 Carbs 72.0g 28 Fibre 14.

Rye soda breadSuper-fast, super-easySuper-fast, super-easyServes 6Cooks In50 minutesDifficultyNot too trickyNutrition per servingCalories 248 12 Fat 3.3g 5 Saturates 0.7g 4 Sugars 3.5g 4 Salt g 0 Protein 10.4g 21 Carbs 46.5g 18 Fibre 6.5g -Of an adult& 39;s reference intakeIngredients250 g wholemeal flour , plus extra for dusting100 g rye flour50 g porridge oats1 teaspoon bicarbonate of soda1 large free-range egg1 x 300ml tub of buttermilk or natural yoghurtRecipe FromEveryday Super FoodBy Jamie OliverMethodThis bread is delicious hot from the oven – it requires no proving in the making, and there are lots of wonderful ways to enjoy it.

Marmite popcornA great low-sugar snackA great low-sugar snackServes 4 as a snackCooks In20 minutesDifficultySuper easyNutrition per servingCalories 174 9 Fat 15.5g 22 Saturates 4.1g 21 Sugars 0.2g 0 Protein 2.8g 6 Carbs 5g 2 Of an adult& 39;s reference intakeIngredients1-2 tablespoons oil , with a high smoking point, such as rapeseed, quality extra virgin olive or sunflower60 g popping corn25 g butter1-2 teaspoons MarmiteRecipe FromJamie MagazineBy Georgia LevyMethodPreheat the oven to 150°C/300°F/gas 2.

Serves 4Cooks In40 minutesDifficultySuper easyNutrition per servingCalories 486 24 Fat 29.3g 42 Saturates 11.2g 56 Sugars 12.6g 14 Protein 18.5g 37 Carbs 34.4g 13 Of an adult& 39;s reference intakeIngredients1 bulb of garlic1 kg mixed tomatoesextra virgin olive oil4 sun-dried tomatoes in oil1 tablespoon soft brown sugar50 g basil leaves , plus a few extra to garnish1½ tablespoons red wine vinegar4 slices of sourdough bread2 x 125 g balls of buffalo mozzarellaRecipe FromJamie MagazineBy Joss HerdMethodPreheat the oven to 200ºC/gas 6.

Five-spice salmon tacoswith minty cucumberwith minty cucumberServes 4Cooks In30 minutesDifficultySuper easyNutrition per servingCalories 452 23 Fat 16.5g 24 Saturates 2.7g 14 Sugars 6.8g 8 Salt 1.2g 20 Protein 33.6g 67 Carbs 44.6g 17 Fibre 2.4g -Of an adult& 39;s reference intakeIngredients4 x 125 g salmon fillets, skin on, from sustainable sources2-3 teaspoons five spice powderolive oil½ a bunch of fresh coriander½ a bunch of fresh mint150 g plain fat-free yoghurt1 cucumber2 shallots1 fresh red chilli1 tablespoon white wine vinegar1 pinch of sugar4 corn or flour tortillasRecipe FromJamie MagazineBy Charlie ClappMethodRub the salmon flesh (but not the skin) with the five spice, a drizzle of oil and a good pinch of sea salt and black pepper.