Category: Unusual recipes

Sticky pork noodlesWith broccoli, beansprouts, ginger & garlicWith broccoli, beansprouts, ginger & garlicServes 4Cooks In35 minutesDifficultySuper easyNutrition per servingCalories 579 29 Fat 17.5g 25 Saturates 4.7g 24 Sugars 8.6g 10 Protein 33.7g 67 Carbs 68.8g 26 Of an adult& 39;s reference intakeIngredients350 g higher-welfare pork tenderloin300 g broccoli410 g fresh free-range egg noodles or 240g dried noodles2 cloves of garlic3 cm piece of ginger1 tablespoon groundnut oil200 g beansprouts1 fresh red chilli , optionalMARINADE4 tablespoons low-salt soy sauce1 teaspoon Chinese five-spice powder1 teaspoon chilli powder1½ tablespoons runny honey1 tablespoon rice wine vinegar1 dash of sesame oilRecipe FromJamie MagazineBy Georgina HaydenMethodMix the marinade ingredients in a shallow dish.

Serves 3–4 (about 20 tortellini each)Cooks In4 hours 15 minutesDifficultyShowing offNutrition per servingCalories 531 27 Fat 23g 33 Saturates 9.1g 46 Sugars 1.1g 1 Protein 33.3g 67 Carbs 47.8g 18 Of an adult& 39;s reference intakeIngredients300 g beef brisket150 g beef shank bones300 g free-range chicken thighs and drumsticks, skin on½ an onion1 stick of celery1 carrotPASTA DOUGH200 g tipo 00 flour , plus extra for dusting2 large free-range eggsFILLINGolive oil75 g lean minced beef75 g higher-welfare prosciutto di Parma50 g higher-welfare mortadella di Bologna1 pinch of ground nutmeg50 g Parmesan cheese , plus extra to serveRecipe FromJamie MagazineBy Viviana RomanoriMethodFirst, make a stock.

Serves 6Cooks In4 hours 50 minutesDifficultyNot too trickyNutrition per servingCalories 749 37 Fat 33.5g 48 Saturates 15.9g 80 Sugars 8.3g 9 Protein 34.5g 69 Carbs 73.6g 28 Of an adult& 39;s reference intakeIngredients35 g pancetta2 stalks of celery1 small leek1 carrot1 onion2 cloves of garlic½ a bunch of fresh parsley30 g pork fat35 g prosciutto fat1 x 700 g wild rabbit, deboned and diced (about 450g meat)1 fresh bay leaf½ a small bunch of fresh sage2 sprigs of fresh rosemary90 ml white wine1 fresh red chilli500 ml organic vegetable stock500 g tagliolini4 tablespoons mascarpone cheese1 lemon20 g butter40 g Parmesan cheesePANGRATTATOolive oil1 clove of garlic50 g breadcrumbsRecipe FromJamie MagazineMethodPreheat the oven to 120ºC/gas ½.

Makes 12 as a canapéCooks In25 minutesDifficultySuper easyNutrition per servingCalories 164 8 Fat 14.4g 21 Saturates 4.3g 22 Sugars 1.3g 1 Salt 0.9g 15 Protein 7.4g 15 Carbs 1.5g 1 Fibre 1.1g -Of an adult& 39;s reference intakeIngredients3 long auberginesolive oil50 g pine nuts6 sundried tomatoes in oil3 anchovies in oil, from sustainable sourcesextra virgin olive oil½ a bunch of fresh basil10 slices of Parma ham2 x 125 g balls of mozzarella cheeseRecipe FromJamie MagazineBy Joss HerdMethodSlice the aubergines lengthways into ½cm-thick pieces, trimming the skin from the outer pieces to give you flat finishes on both sides, then brush them with 2 tablespoons of olive oil.

Serves 8 to 10 as a starterCooks In45 minutesDifficultyShowing offNutrition per servingCalories 473 24 Fat 36.2g 52 Saturates 6.6g 33 Sugars 1.2g 1 Protein 31.9g 64 Carbs 3.9g 2 Of an adult& 39;s reference intakeIngredients2 x 200 g duck breasts, skin on, trimmed of excess fat2 tablespoons plain flour1 teaspoon chilli powder½ teaspoon ground cumin½ teaspoon ground fennel seeds½ teaspoon sichuan seasoning, plus extra to serve (see tip)½ teaspoon ground ginger1 large red chilli2-3 spring onions2 lemons700 ml vegetable oil , for deep-fryingRecipe FromJamie MagazineBy Kylie KwongMethodArrange the duck breasts, skin-side up, on a heatproof plate that will fit inside a steamer basket.

Oozy courgette risottowith buffalo mozzarella & fresh basilwith buffalo mozzarella & fresh basilServes 4Cooks In40 minutesDifficultyNot too trickyNutrition per servingCalories 505 25 Fat 17.6g 25 Saturates 10g 50 Sugars 4.9g 5 Salt 0.7g 12 Protein 22g 44 Carbs 64.1g 25 Fibre 2.3g -Of an adult& 39;s reference intakeIngredients1 large onion1 large clove of garlic2 sticks of celery1 knob of unsalted butterolive oil2 small courgettes (300g)800 ml organic vegetable stock1 bunch of fresh basil40 g Italian hard cheese300 g arborio rice200 ml white wine , optional1 fresh red chilli2 x 125 g balls of buffalo mozzarellaMethodPeel the onion and garlic, trim the celery and finely chop all three.

Spiced beef & rice hot potWith carrots & fresh chilliWith carrots & fresh chilliServes 4Cooks In1 hour 55 minutesDifficultyNot too trickyNutrition per servingCalories 501 25 Fat 14.9g 21 Saturates 2.7g 14 Sugars 8.2g 9 Protein 29.7g 59 Carbs 61.9g 24 Of an adult& 39;s reference intakeIngredients400 g stewing beef4 cloves of garlic4 cm piece of ginger2 large onions2 carrotsolive oil2 tablespoons curry paste of your choice250 g basmati rice375 ml organic stock12 curry leavesnatural yoghurt , optional1 fresh red chilli , optionalRecipe FromJamie MagazineBy Lizzie HarrisMethodCut the beef into small cubes.

Serves 20 to 25Cooks In4 hours 55 minutesDifficultyNot too trickyNutrition per servingCalories 438 22 Fat 22.4g 32 Saturates 9g 45 Sugars 8.3g 9 Protein 23.5g 47 Carbs 33.3g 13 Of an adult& 39;s reference intakeIngredients1.5 kg beef brisket1 large stick of cinnamon1 tablespoon ground cumin1 tablespoon smoked paprika1 heaped tablespoon dried oreganoolive oil2 fresh bay leaves2 red peppers2 yellow peppers2 x 400 g tins of plum tomatoes400 ml organic beef stock3-4 fresh red chillies2 red onions½ a bunch of fresh corianderred wine vinegarsoft tortillasGreek-style yoghurtGUACAMOLE6 ripe avocados1 bunch of fresh coriander1 small red onion4-5 limes4 ripe mixed colour tomatoes1-2 fresh red chilliesRecipe FromJamie MagazineBy Jamie OliverMethodPlace the beef on a board and lightly score one side.

Black pudding, poached egg and soldiersA gorgeously quick breakfastA gorgeously quick breakfastServes 2Cooks In10 minutesDifficultySuper easyNutrition per servingCalories 588 29 Fat 36.3g 52 Saturates 15.5g 78 Sugars 1.7g 2 Protein 26.9g 54 Carbs 38.2g 15 Of an adult& 39;s reference intakeIngredientswhite wine vinegarolive oil200 g quality black pudding , made with fresh blood2 x 5cm-thick slices of bloomer loaf2 large free-range ggsunsalted butterMarmite or VegemiteRecipe FromJamie MagazineBy Jamie OliverMethodPut a pan of water on to boil and add a pinch of sea salt and a splash of vinegar.

Spiced parsnip & lentil soup with chilli oilServes 4-6Cooks In2 hours 20 minutesDifficultyNot too trickyNutrition per servingCalories 613 31 Fat 27.8g 40 Saturates 6.2g 31 Sugars 10.3g 11 Protein 41.1g 82 Carbs 52.5g 20 Of an adult& 39;s reference intakeIngredients1 small smoked higher-welfare ham hock1 onion3cm piece of ginger400 g parsnipsolive oil2 tablespoons rogan josh paste250 g red lentils1.

Serves 8Cooks In40 minutesDifficultySuper easyNutrition per servingCalories 169 8 Fat 4.6g 7 Saturates 0.8g 4 Sugars 2.6g 3 Protein 3.8g 8 Carbs 26.5g 10 Of an adult& 39;s reference intakeIngredients1.5 kg salad potatoesextra virgin olive oil1 teaspoon cumin seeds1 tablespoon turmeric1 red onion1 lemon2 tablespoons mixed seeds, such as pumpkin and poppy1 bunch of mixed fresh herbs, such as parsley, mint and coriander1 large handful of fresh peasRecipe FromJamie MagazineBy Georgina HaydenMethodPreheat the oven to 190ºC/375ºF/gas 5.

Fennel parmigianaGarlicky tomato, sweet fennel, zesty breadcrumbsGarlicky tomato, sweet fennel, zesty breadcrumbsServes 12Cooks In1 hour 50 minutesDifficultyNot too trickyNutrition per servingCalories 137 7 Fat 6.7g 10 Saturates 3.7g 19 Sugars 2.9g 3 Protein 7.5g 15 Carbs 9.6g 4 Of an adult& 39;s reference intakeIngredients4 bulbs of fennel2 lemonsolive oil4 cloves of garlic½ a bunch of fresh thyme1 large onion4 quality anchovy fillets4 teaspoons dried rosemary2 x 400 g tins of plum tomatoes100 g Lincolnshire Poacher or sharp Cheddar cheese2 handfuls of fresh breadcrumbsred Leicester cheese , for gratingRecipe FromJamie MagazineBy Jamie OliverMethodPreheat the oven to 170ºC/325ºF/gas 3.

ProfiterolesDrizzled in glossy chocolate sauceDrizzled in glossy chocolate sauceServes 8Cooks In1 hourDifficultyShowing offNutrition per servingCalories 352 18 Fat 31.8g 45 Saturates 18.7g 94 Sugars 8.2g 9 Protein 5.9g 12 Carbs 17.4g 7 Of an adult& 39;s reference intakeIngredients50 g shelled pistachios250 ml double cream3 tablespoons icing sugar1 teaspoon vanilla essence100 g dark chocolate (70 )CHOUX PASTRY85 g unsalted butter , plus extra for greasing100 g plain flour3 large free-range eggsRecipe FromJamie MagazineBy Laura FyfeMethodPreheat the oven to 200ºC/400ºF/gas 6 and grease a baking sheet.

Beef hash cakes with chipotle yoghurtServes 4Cooks In30 minutes plus chillingDifficultyNot too trickyNutrition per servingCalories 468 23 Fat 28.2g 40 Saturates 8g 40 Sugars 3.4g 4 Protein 20.3g 41 Carbs 36.8g 14 Of an adult& 39;s reference intakeIngredients150 g leftover braised beef , such as shin, feather or brisket2 sprigs of fresh flat-leaf parsleya few fresh chives1 large gherkin200 g cold mashed potato½ tablespoon English mustard50 g plain flour2 medium free-range eggs75 g panko breadcrumbs200 ml groundnut oilRecipe FromJamie MagazineBy Joss HerdMethodShred the beef, then roughly chop the parsley leaves, chives and gherkins.

Partridge kievWith herby garlic butterWith herby garlic butterServes 4Cooks In35 minutes plus chillingDifficultyNot too trickyNutrition per servingCalories 390 20 Fat 20.7g 30 Saturates 7.6g 38 Sugars 1.4g 2 Protein 29.2g 58 Carbs 20.5g 8 Of an adult& 39;s reference intakeIngredients1 clove of garlic75 g unsalted butter , (at room temperature)½ a bunch of fresh flat-leaf parsley4 x 60 g skinless partridge breasts50 g plain flour2 large free-range eggs2 handfuls of stale breadcrumbsolive oil1 lemonRecipe FromJamie MagazineBy Jamie OliverMethodMake a garlic butter by peeling and pounding the garlic with a good pinch of sea salt in a pestle and mortar until you have a paste.

Easy pancakesSimple crêpe-style pancakesSimple crêpe-style pancakesMakes 8Cooks In15 minutes plus restingDifficultyNot too trickyNutrition per servingCalories 108 5 Fat 4.1g 6 Saturates 1.6g 8 Sugars 1.7g 2 Salt 0.10g 2 Protein 5.2g 10 Carbs 13.7g 5 Fibre 0.4g -Of an adult& 39;s reference intakeIngredients3 large free-range eggs125 g plain flour250 ml milkunsalted butterMethodCrack the eggs into a blender, then add the flour, milk and 1 pinch of sea salt, and blitz until smooth.

David Tennant& 39;s Croatian-style cuttlefish risottoWith chilli-spiked parsley oilWith chilli-spiked parsley oilServes 4Cooks In1 hourDifficultyShowing offNutrition per servingCalories 551 28 Fat 14.6g 21 Saturates 5.1g 26 Sugars 7.8g 9 Salt 1.7g 28 Protein 35.2g 70 Carbs 67.4g 26 Fibre 2.8g -Of an adult& 39;s reference intakeIngredients1 x 1.

Bread, watermelon & halloumi saladServes 6Cooks In25 minutesDifficultyNot too trickyNutrition per servingCalories 295 15 Fat 21g 30 Saturates 7.1g 36 Sugars 8.6g 10 Salt 1.5g 25 Protein 10g 20 Carbs 15.5g 6 Of an adult& 39;s reference intakeIngredients6 slices ciabatta600 g watermelon flesh2 heads of baby gem lettuce2 handfuls of frisée lettuce50 g green or black olives200 g halloumiPOMEGRANATE DRESSING1 pomegranate30 g walnuts1 tesapoon pomegranate molasses3 tablespoons extra virgin olive oilRecipe FromJamie MagazineBy Andy HarrisMethodTo make the dressing, halve the pomegranate, squeeze out 2 tablespoons of juice into a bowl, then bash out the seeds from half the fruit.

Serves 4–6Cooks In2 hours 20 minutesDifficultyNot too trickyNutrition per servingCalories 353 18 Fat 16.6g 24 Saturates 9.1g 46 Sugars 3.9g 4 Protein 12.4g 25 Carbs 36.1g 14 Of an adult& 39;s reference intakeIngredients3 large baking potatoes or leftover baked potatoes40 g butter1 onion1 Parmesan rind , whatever size you have in the fridge, optional1.

Grilled asparagus & poached egg on toastServes 2Cooks In20 minutesDifficultySuper easyNutrition per servingCalories 278 14 Fat 11.7g 17 Saturates 2.6g 13 Sugars 2.9g 3 Protein 15.8g 32 Carbs 25.1g 10 Of an adult& 39;s reference intakeIngredients2 large slices of good sourdough breadextra virgin olive oil12 spears of asparagus½ teaspoon sweet smoked paprika2 large free-range eggsParmesan cheese4 sprigs of fresh mintRecipe FromJamie MagazineBy Georgie SocratousMethodBring a pan of salted water to the boil, then reduce to a simmer.