Category New recipes

Glazed carrots
New recipes

Glazed carrots

Method1. Trim and wash the carrots, leaving a little of the green tops on so they look pretty.2. Melt the butter and the dripping, if you’ve got it, in a large frying pan over a medium heat. Crush the unpeeled garlic cloves with the flat side of your knife, then add to the pan, turning after 1 minute.

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Roasted veggie curry

Roasted veggie currySpiced spinach-stuffed naanSpiced spinach-stuffed naanServes 8Cooks In1 hour 10 minutesDifficultyNot too trickyNutrition per servingCalories 345 17 Fat 13.6g 19 Saturates 6g 30 Sugars 12.6g 14 Salt 1.6g 27 Protein 10.7g 21 Carbs 47.8g 18 Fibre 6.6g -Of an adult& 39;s reference intakeIngredients1 heaped teaspoon Madras curry pasteolive oilred wine vinegar1 parsnip2 carrots½ a butternut squash , (600g)1 courgette200 g frozen cauliflower4 cm piece of ginger2 cloves of garlic2 tablespoons good mango chutney1 x 400 g tin of quality plum tomatoes1 x 400 g tin of light coconut milk100 g frozen peasSTUFFED NAAN1 small knob of unsalted butter6 cloves½ a cinnamon stick1 small leek300 g frozen spinach2 mugs (600g) of self-raising flour , plus extra for dusting100 g feta cheeseRecipe FromJamie: Keep Cooking and Carry OnBy Jamie OliverMethodPreheat the oven to 200ºC/400ºF/gas 6.
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Tear ’n’ share bread

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Angry bean salad

Carefully plunge the tomatoes into a pan of fast-boiling salted water for exactly 30 seconds, scoop out with a sieve and run under cold water. Line up the beans, remove just the stalk ends and place in the boiling water for 4 minutes. Meanwhile, pick the mint leaves, putting the baby leaves aside for garnish.
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Crispy Moroccan carrots

Preheat the oven to 200ºC/400ºF/gas 6. Scrub the carrots, then cook in a pan of fast-boiling salted water for 10 minutes, or until just tender, then drain. Finely grate half the orange zest into the empty pan and squeeze in all the juice. Place on a medium heat, add the bay, thyme and a good pinch of sea salt, then cook until syrupy, folding the carrots back into the glaze to coat.
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Buddy's super-quick flatbreads

Buddy& 39;s super-quick flatbreadsNice & 39;n& 39; fluffyNice & 39;n& 39; fluffyServes 2Cooks In15 minutesDifficultySuper easyNutrition per servingCalories 258 13 Fat 9.6g 14 Saturates 5.8g 29 Sugars 3.6g 4 Salt 0.53g 9 Protein 6.8g 14 Carbs 43g 17 Fibre 2g -Of an adult& 39;s reference intakeIngredients100 g self-raising flour , plus extra for dusting4 tablespoons Greek yoghurtunsalted butter , to serveRecipe FromFoodtubeBy Jamie OliverMethodPour the flour into a bowl, make a well in the middle, then add the yoghurt.
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Roast duck with Marsala gravy

Roast duck with Marsala gravyFlavoured with bay, clementine & five-spiceFlavoured with bay, clementine & five-spiceServes 6Cooks In2 hours 20 minutesDifficultyNot too trickyNutrition per servingCalories 430 22 Fat 28g 40 Saturates 7g 35 Sugars 9g 10 Salt 2g 33 Protein 20g 40 Carbs 23g 9 Fibre 2g -Of an adult& 39;s reference intakeIngredients1 x 1.
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Chocolate cheesecake

Chocolate cheesecakeRich, sumptuous, deliciousRich, sumptuous, deliciousServes 16Cooks In35 minutes plus chillingDifficultyNot too trickyNutrition per servingCalories 399 20 Fat 30.8g 44 Saturates 18.3g 92 Sugars 18g 20 Salt 0.5g 8 Protein 3.6g 7 Carbs 28.6g 11 Fibre 1.2g -Of an adult& 39;s reference intakeIngredients350 g digestive biscuits100 g unsalted butter300 g cream cheese2 tablespoons caster sugar1 tablespoon vanilla extract300 ml double cream200 g dark chocolate , (70 )100 g white chocolateMethodPreheat the oven to 180ºC/350ºF/gas 4.
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Pan-fried duck breast with spring veg

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Claudia Winkleman's butter chicken

Claudia Winkleman& 39;s butter chickenOnion pickle, mint yoghurt & cheat’s naanOnion pickle, mint yoghurt & cheat’s naanServes 6Cooks In1 hour 30 minutes plus marinatingDifficultyNot too trickyNutrition per servingCalories 747 37 Fat 30.5g 44 Saturates 13.1g 66 Sugars 22.2g 25 Salt 2.9g 48 Protein 49.
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Buddy's Bolognese

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Quick green pasta

Quick green pastaFast, simple & deliciousFast, simple & deliciousServes 6Cooks In20 minutesDifficultySuper easyNutrition per servingCalories 360 18 Fat 8.7g 12 Saturates 2.5g 13 Sugars 5.2g 6 Salt 0.6g 10 Protein 14.4g 29 Carbs 59.7g 23 Fibre 4.7g -Of an adult& 39;s reference intakeIngredients6 spring onions1 leek1 large handful of Tenderstem broccoli spearsolive oil2 cloves of garlic100 g frozen spinach2 large handfuls of frozen peas450 g dried pasta50 g Parmesan cheese , plus extra to serveextra virgin olive oiloptional: fresh herbs , to serveRecipe FromJamie: Keep Cooking and Carry OnBy Jamie OliverMethodTrim and slice the spring onions.
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Mega mozzarella-stuffed burgers

Mega mozzarella-stuffed burgersBrioche buns, mortadella & basil mayoBrioche buns, mortadella & basil mayoServes 2Cooks In2 hours 10 minutesDifficultyNot too trickyNutrition per servingCalories 762 38 Fat 37.4g 53 Saturates 14.7g 74 Sugars 9.6g 11 Salt 2.2g 37 Protein 59.2g 118 Carbs 43.8g 17 Fibre 3.
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Freezer-raid springtime risotto

Freezer-raid springtime risottoCreamy & oozyCreamy & oozyServes 6Cooks In45 minutesDifficultyNot too trickyNutrition per servingCalories 334 17 Fat 11.8g 17 Saturates 5.9g 30 Sugars 3.1g 3 Salt 0.6g 10 Protein 9.7g 19 Carbs 46.3g 18 Fibre 2.4g -Of an adult& 39;s reference intakeIngredients1 litre vegetable stock , (a stock cube is fine)1 onion1 stick of celeryolive oil2 knobs of unsalted butter300 g risotto rice125 ml white wine , optional300 g mixed frozen green veg, such as spinach, green beans and peas60 g freshly grated Parmesan cheese , plus extra for sprinklingextra virgin olive oil1 lemon , optionalrecipe adapted fromJamie Does.
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Glazed carrots

Method1. Trim and wash the carrots, leaving a little of the green tops on so they look pretty.2. Melt the butter and the dripping, if you’ve got it, in a large frying pan over a medium heat. Crush the unpeeled garlic cloves with the flat side of your knife, then add to the pan, turning after 1 minute.
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Beautiful courgette carbonara

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Leftover lamb biryani

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Buddy’s perfect scrambled eggs

Buddy’s perfect scrambled eggsA super-simple breakfastA super-simple breakfastServes 2 adultsCooks In10 minutesDifficultySuper easyNutrition per servingCalories 288 14 Fat 16.8g 24 Saturates 6g 30 Sugars 0.8g 1 Salt 1g 17 Protein 17.7g 35 Carbs 17.4g 7 Fibre 0g -Of an adult& 39;s reference intakeIngredients4 large free-range eggs2 large slices of sourdough bread1 small knob of unsalted butter or olive oilRecipe FromFoodtubeBy Jamie OliverMethodCrack the eggs into a bowl – if you need to remove any little bits of shell, use a bigger bit of shell as a scoop to get it out.
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