Roasted scallops with pancetta & hazelnutsFinished with fresh tarragonFinished with fresh tarragonServes 4DifficultyNot too trickyNutrition per servingCalories 366 18 Fat 32.2g 46 Saturates 4.4g 22 Sugars 3.1g 3 Salt 0.59g 10 Protein 13.9g 28 Carbs 5.5g 2 Fibre 3.2g -Of an adult& 39;s reference intakeIngredients4 scallops in the half shell , from sustainable sources80 g higher-welfare pancetta1 small onion2 cloves of garlicolive oil150 g hazelnuts1 sprig of fresh tarragonRecipe FromJamie MagazineBy Prawn On The LawnMethodKeep the scallops in their shell, place on a roasting tray and leave to one side.
Category Traditional recipes
Amazing ravioliRadicchio, balsamic, potato & fontinaRadicchio, balsamic, potato & fontinaServes 6Cooks In2 hours 45 minutes plus coolingDifficultyNot too trickyNutrition per servingCalories 479 24 Fat 32.5g 46 Saturates 10.9g 55 Sugars 8g 9 Salt 0.5g 8 Protein 15.5g 31 Carbs 32.1g 12 Fibre 2.
Basic latkesCrispy, herb-spiked deliciousnessCrispy, herb-spiked deliciousnessMakes 10Cooks In30 minutesDifficultyNot too trickyNutrition per servingCalories 167 8 Fat 9.3g 13 Saturates 0.9g 5 Sugars 0.6g 1 Salt 0.2g 3 Protein 3.3g 7 Carbs 18.4g 7 Fibre 1.7g -Of an adult& 39;s reference intakeIngredients2 large Maris Piper potatoes , (600g total)1 onion , optional4 tablespoons plain flour2 large free-range eggsvegetable oil , for frying½ a bunch of fresh woody herbs , such as sage, rosemary, thyme (15g)MethodScrub the potatoes clean, then coarsely grate (skin and all).
Ultimate British burgerBrioche bun, pulled oxtail, Red Leicester & gravyBrioche bun, pulled oxtail, Red Leicester & gravyServes 4Cooks In4 hours 30 minutesDifficultyNot too trickyNutrition per servingCalories 686 34 Fat 35.5g 51 Saturates 17g 85 Sugars 9.5g 11 Salt 1.9g 32 Protein 46g 92 Carbs 44.
Chocolate brownieWith ice cream, hazelnuts & caramel popcornWith ice cream, hazelnuts & caramel popcornServes 10Cooks In50 minutesDifficultyNot too trickyNutrition per servingCalories 438 22 Fat 28g 40 Saturates 17.5g 88 Sugars 42.1g 47 Salt 0.3g 5 Protein 2.3g 5 Carbs 47.1g 18 Fibre 0.4g -Of an adult& 39;s reference intakeIngredients250 g quality dark chocolate (70 )250 g unsalted butter4 large free-range eggs250 g golden caster sugar2 heaped tablespoons self-raising flour2 heaped tablespoons quality cocoa powderMethodPreheat the oven to 180ºC/350ºF/gas 4.
Smoky haddock corn chowderSpiced tiger prawns, rainbow salad, raspberry & elderflower slushieSpiced tiger prawns, rainbow salad, raspberry & elderflower slushieServes 4Cooks In30 minutesDifficultyNot too trickyNutrition per servingCalories 874 44 Fat 44.5g 64 Saturates 9.4g 47 Sugars 21.6g 24 Salt 3.
Preheat the oven to 160ºC/325ºF/gas 3. Cover the porcini with boiling kettle water and leave to rehydrate. Season the beef cheeks with sea salt and black pepper, then brown them in a large casserole pan on a high heat with a splash of oil, turning until well coloured all over. Meanwhile, slice the pancetta into lardons.
To make the pastry, put the flour and icing sugar into a large bowl with a good pinch of sea salt. Make a well in the middle, then add the oil, wine and vanilla paste. Use a fork to whip up the wet mixture, gradually bringing the flour in from the outside until it comes together as a ball of dough. Tip on to a lightly floured surface and knead for just a couple of minutes, then wrap in clingfilm and place in the fridge for 30 minutes.
MethodIn a tray, roast the onions, unpeeled, in the oven at full whack (240ºC/475ºF/gas 9) for 1 hour, or until burnt on the outside and soft. Meanwhile, make the Semolina teardrop dumplings. Chop the bacon 1cm thick and place in a large cold frying pan. Pud on a medium heat so the fat renders out. Squeeze the sweet onions out of their skins and chop, adding to the pan when the bacon sizzles.
Put the flour and 5g of sea salt into a large bowl and make a well in the middle. In a jug, mix the yeast into 300ml of lukewarm water, leave for a few minutes, then gradually pour it into the well, stirring and bringing in the flour from the outside to form a dough. Knead on a flour-dusted surface for 10 minutes, or until smooth and springy.
Chicken tikka skewersWith pineapple & chilliWith pineapple & chilliServes 2Cooks In30 minutes plus marinatingDifficultyNot too trickyNutrition per servingCalories 317 16 Fat 11g 16 Saturates 2.3g 12 Sugars 16.4g 18 Salt 0.8g 13 Protein 38.2g 76 Carbs 16.9g 7 Fibre 1.1g -Of an adult& 39;s reference intakeIngredients2 lemonsolive oil2 teaspoons Patak& 39;s tikka masala spice paste2 tablespoons natural yoghurt , plus extra to serve½ a small ripe pineapple3 fresh red chillies2 skinless free-range chicken breasts1-2 little gem lettuces½ a bunch of fresh coriander (15g) , optionalMethodFor the marinade, finely grate the zest of 1 lemon and reserve for garnish, then halve and squeeze the juice into a small bowl.
Gnarly cauliflower curryWITH LEMONY RICE, LEMON PICKLE & POPPADOMSWITH LEMONY RICE, LEMON PICKLE & POPPADOMSServes 2Cooks In50 minutesDifficultyNot too trickyNutrition per servingCalories 599 30 Fat 16.3g 23 Saturates 5.2g 26 Sugars 22.5g 25 Salt 0.7g 12 Protein 21.8g 44 Carbs 96.3g 37 Fibre 13.
Chocolate hot cross bunsPacked with juicy fruit & glazed with honeyPacked with juicy fruit & glazed with honeyMakes 12Cooks In1 hour 15 minutes plus provingDifficultyNot too trickyNutrition per servingCalories 292 15 Fat 9.2g 13 Saturates 5.2g 26 Sugars 23.5g 26 Salt 0.3g 5 Protein 6.8g 14 Carbs 48.
Pile the flour on to a clean surface and make a well in the middle. Gradually add 200ml of warm water, using a fork to bring the flour in from the outside until it forms a dough. Knead on a flour-dusted surface, switching between fast and slow kneading, for 10 minutes, or until smooth and firm. Cut the dough into four so you can work with it a quarter at a time.
Fiorentina steakCrispy beef fat potatoes & salsa verdeCrispy beef fat potatoes & salsa verdeServes 4Cooks In1 hour 10 minutesDifficultyNot too trickyNutrition per servingCalories 695 35 Fat 43.2g 62 Saturates 10.7g 54 Sugars 2.2g 2 Salt 0.9g 15 Protein 30.6g 61 Carbs 46.2g 18 Fibre 3.9g -Of an adult& 39;s reference intakeIngredients1 kg T-bone steak , 5cm thick1 kg red-skinned potatoes1 bulb of garlic3 sprigs of fresh rosemarySALSA VERDE1 bunch of fresh mint , (30g)1 bunch of fresh flat-leaf parsley , (30g)1 bunch of fresh basil , (30g)2 tablespoons capers in brine2 gherkins2 anchovy fillets in oil , from sustainable sources2 tablespoons red wine vinegar2 teaspoons Dijon mustardextra virgin olive oilRecipe FromJamie Cooks ItalyBy Jamie OliverMethodGet your steak up to room temperature before you cook it.
Awesome granola dustNuts, seeds, oats & fruit galoreNuts, seeds, oats & fruit galoreMakes 32 portionsCooks In25 minutesDifficultySuper easyNutrition per servingCalories 400 20 Fat 14.7g 21 Saturates 3.8g 19 Sugars 32.2g 36 Salt 0.3g 5 Protein 14.7g 29 Carbs 52.1g 20 Fibre 8.2g -Of an adult& 39;s reference intakeIngredients1 kg porridge oats250 g unsalted mixed nuts , such as walnuts, Brazils, hazelnuts, pecans, pistachios, cashews100 g mixed seeds , such as chia, poppy, sunflower, sesame, linseed, pumpkin250 g mixed dried fruit , such as blueberries, cranberries, sour cherries, mango, apricots, figs, sultanas3 tablespoons quality cocoa powder1 tablespoon freshly ground coffee1 large orangerecipe adapted fromEveryday Super FoodBy Jamie OliverMethodPreheat the oven to 180°C/350°F/gas 4.
Louis& 39; royal rhubarb & custard cakeVictoria sponge, fruity jam & silky buttercreamVictoria sponge, fruity jam & silky buttercreamServes 18Cooks In2 hours plus coolingDifficultyNot too trickyNutrition per servingCalories 509 25 Fat 27.8g 40 Saturates 16.7g 84 Sugars 46.3g 51 Salt 0.4g 7 Protein 5.
Veal ragù cannelloniMelty cheese, button mushrooms & garlicky greensMelty cheese, button mushrooms & garlicky greensServes 8Cooks In3 hours 50 minutesDifficultyShowing offNutrition per servingCalories 771 39 Fat 35.5g 51 Saturates 16.7g 84 Sugars 19.3g 21 Salt 1.8g 30 Protein 52.1g 104 Carbs 57.
Ashley Jensen& 39;s Umbrian pastaFresh porcini, truffle & thymeFresh porcini, truffle & thymeServes 2Cooks In1 hour 20 minutesDifficultyNot too trickyNutrition per servingCalories 900 45 Fat 47.6g 68 Saturates 14.6g 73 Sugars 1.9g 2 Salt 0.9g 15 Protein 33.5g 67 Carbs 86.2g 33 Fibre 4.5g -Of an adult& 39;s reference intakeIngredients½ x Royal pasta doughTipo 00 flour , for dusting2 cloves of garlic3 fresh porcini mushrooms , (200g in total)1 whole Umbrian truffle , (15g)extra virgin olive oil2 sprigs of fresh thyme2 anchovy fillets in oil , from sustainable sources20 g unsalted butter20 g Grana Padano cheeserecipe adapted fromJamie& 39;s Friday Night Feast CookbookBy Jamie OliverMethodMake the Royal pasta dough.
Method1. Preheat the oven to 180°C/350°F/gas 4.2. Peel and finely chop the onions and garlic, then place in a large frying pan on a low heat with 2 tablespoons of oil and the oregano.3. Finely grate in half the nutmeg and fry gently for 10 minutes, or until soft but not coloured, stirring regularly.4.
BBQ British ribsHerby potato salad & radishesHerby potato salad & radishesServes 6Cooks In3 hours 45 minutesDifficultyNot too trickyNutrition per servingCalories 529 26 Fat 27.8g 40 Saturates 11.5g 58 Sugars 19.5g 22 Salt 3.9g 65 Protein 37.5g 75 Carbs 32.8g 13 Fibre 3.4g -Of an adult& 39;s reference intakeIngredients75 g sea salt2 tablespoons white peppercorns6 fresh bay leaves4 racks of higher-welfare pork loin back ribs , (3kg in total)150 g radishesBARBECUE SAUCE225 g HP sauce300 g tomato ketchup170 g English mustard150 ml Worcestershire sauce100 ml whisky750 ml fresh apple juice200 ml runny honeyPOTATO SALAD500 g baby new potatoes½ a bunch of fresh dill , (15g)1 bunch of fresh chives , (30g)50 g pickled onions1 eating apple1 ripe pear200 g Greek yoghurt1 teaspoon English mustardYOU ALSO NEED1 small handful whisky wood chipsrecipe adapted fromJamie& 39;s Friday Night Feast CookbookBy Jamie OliverMethodPreheat the oven to 140ºC/275ºF/gas 1.