Whole roasted ricotta with honeyed figsServes 8 as a canapéCooks In45 minutesDifficultySuper easyNutrition per servingCalories 170 9 Fat 11.4g 16 Saturates 6.6g 33 Sugars 7.6g 8 Salt 0.5g 8 Protein 9.4g 19 Carbs 7.9g 3 Fibre 0.6g -Of an adult& 39;s reference intakeIngredientsa few fresh bay leaves½ a bunch of fresh oregano8 figsa few rounds of ricotta or other round cheeses, such as camembert1 orangeextra virgin olive oilrunny honeyciabattaa few garlic clovesa large handful of rocketa few sprigs of fresh mintRecipe FromJamie MagazineBy Georgina HaydenMethodPreheat the oven to 200ºC/gas 6.
Category Unusual recipes
Mary Berry& 39;s whole roasted troutWith tomato, lemon & herbsWith tomato, lemon & herbsServes 12 to 16Cooks In40 minutesDifficultyNot too trickyNutrition per servingCalories 199 10 Fat 11.6g 17 Saturates 3.8g 19 Sugars 2.1g 2 Salt 0.4g 7 Protein 21.3g 43 Carbs 2.4g 1 Fibre 0.7g -Of an adult& 39;s reference intakeIngredients1 onion4 ripe tomatoes1 lemon1 bunch of fresh dill , (30g)1 bunch of fresh parsley , (30g)olive oil1 x 1.
Preheat the oven to 200ºC/400ºF/gas 6. Use a speed-peeler to strip the lemon zest into a large casserole pan on a medium heat, then add 2 tablespoons of oil and the garlic bulb. Peel and quarter the onions and separate into petals, destone the olives, and slice the potatoes 1cm-thick. Add to the pan, pick in the oregano leaves and cook for 5 minutes, or until just starting to soften and colour.
Hot cross bun custard puddingApricot jam, almonds & chocolateApricot jam, almonds & chocolateServes 8Cooks In1 hour 10 minutesDifficultyNot too trickyNutrition per servingCalories 472 24 Fat 19.6g 28 Saturates 9.6g 48 Sugars 38g 42 Salt 0.4g 7 Protein 11.2g 22 Carbs 66.6g 26 Fibre 1.6g -Of an adult& 39;s reference intakeIngredients4 tablespoons custard powder2 pints (1.
Mary Berry& 39;s potted brown shrimpNutmeg, lemon & bayNutmeg, lemon & bayServes 8Cooks In15 minutes plus settingDifficultyNot too trickyNutrition per servingCalories 259 13 Fat 25.1g 36 Saturates 15g 75 Sugars 0.1g 0 Salt 0.5g 8 Protein 8.4g 17 Carbs 0.2g 0 Fibre 0.1g -Of an adult& 39;s reference intakeIngredients250 g unsalted butter1 fresh bay leaf1 whole nutmeg , for grating1 lemonwhite pepper400 g brown shrimpRecipe FromJamie and Jimmy& 39;s Friday Night FeastBy Jamie OliverMethodIn a small pan, melt 200g of the butter on a low heat for 10 minutes, until it melts and separates.
Springtime roast chicken Caesar saladUltimate bacon croutons & creamy dressingUltimate bacon croutons & creamy dressingServes 6Cooks In1 hour 15 minutesDifficultyNot too trickyNutrition per servingCalories 570 29 Fat 31.7g 45 Saturates 7.7g 39 Sugars 5.5g 6 Salt 1.7g 28 Protein 42.5g 85 Carbs 28.
Eggless chocolate cakeThe simplest method everThe simplest method everServes 12Cooks In30 minutesDifficultyNot too trickyNutrition per servingCalories 438 22 Fat 29.5g 42 Saturates 12.3g 62 Sugars 28.9g 32 Salt 0.2g 3 Protein 4.8g 10 Carbs 41.8g 16 Fibre 1.6g -Of an adult& 39;s reference intakeIngredients200 g soft unsalted butter , plus extra for greasing200 g hazelnuts200 g quality dark chocolate200 g self-raising flour200 ml semi-skimmed milk200 g golden caster sugarrecipe adapted fromJamie& 39;s Ministry of FoodBy Jamie OliverMethodPreheat the oven to 180ºC/350ºF/gas 4.
1. Preheat the oven to 180ºC/350ºF/gas 4.2. Trim the ends off the celery and roughly chop the sticks. Peel and roughly chop the onions. Peel the carrots, slice them lengthways and roughly chop.3. Put a casserole pan on a medium heat. Put all the vegetables, bay and rosemary into the pan with 2 tablespoons of olive oil and fry for 10 minutes.
Taron& 39;s mum& 39;s Christmas trifleRaspberries & white chocolateRaspberries & white chocolateServes 15Cooks In1 minute plus chillingDifficultyNot too trickyNutrition per servingCalories 462 23 Fat 34g 49 Saturates 19g 95 Sugars 26.1g 29 Salt 0.3g 5 Protein 6.7g 13 Carbs 32.1g 12 Fibre 0.3g -Of an adult& 39;s reference intakeIngredients250 g raspberries, plus extra for decorating300 g Madeira cake2 oranges4 tablespoons Grand Marnier50 g quality white chocolate600 ml double creamCustard700 ml semi-skimmed milk150 g quality white chocolate, plus 75g for curling8 large free-range egg yolks50 g golden caster sugar4 tablespoons cornflourRecipe FromJamie and Jimmy& 39;s Friday Night FeastBy Jamie OliverMethodBegin by making the custard.
Peel and very finely slice the onion and garlic, deseed and finely slice the chillies, finely chop the coriander stalks, reserving the leaves, then place in a bowl. Coarsely grate in the paneer and squash (deseed if needed), then peel and finely grate in the ginger. Sprinkle in the flour and a pinch of sea salt and black pepper, then squeeze over the lime juice.
Minestrone soupWholesome, hearty & flexibleWholesome, hearty & flexibleServes 8Cooks In30 minutesDifficultyNot too trickyNutrition per servingCalories 171 9 Fat 3.7g 5 Saturates 0.7g 4 Sugars 7.1g 8 Salt 0.8g 13 Protein 8.1g 16 Carbs 28.5g 11 Fibre 5.4g -Of an adult& 39;s reference intakeIngredients4 rashers of higher-welfare smoked streaky bacon , optionalolive oil1 clove of garlic2 small onions2 fresh bay leaves2 carrots2 sticks of celery2 large handfuls of seasonal greens, such as savoy cabbage, curly kale, chard1 vegetable stock cube1 x 400 g tin of quality plum tomatoes2 x 400 g tins of beans, such as cannellini, butter, or mixed100 g dried pastaParmesan cheese , to serveextra virgin olive oilrecipe adapted fromJamie& 39;s Food RevolutionBy Jamie OliverMethodPut a large shallow casserole pan on a medium-high heat.
Pan-fried duck breast with pak choi & asparagusThe perfect way to cook a duck breastThe perfect way to cook a duck breastServes 2Cooks In20 minutesDifficultyNot too trickyNutrition per servingCalories 248 12 Fat 10.3g 15 Saturates 2.6g 13 Sugars 4.7g 5 Salt 1.6g 27 Protein 31.7g 63 Carbs 6.7g 3 Fibre 3.
Burns Night lamb shanksWith pearl barley risottoWith pearl barley risottoServes 6Cooks In3 hours 45 minutesDifficultyNot too trickyNutrition per servingCalories 970 49 Fat 34.9g 50 Saturates 14.4g 72 Sugars 20.4g 23 Salt 1.9g 32 Protein 71.7g 143 Carbs 88.8g 34 Fibre 6.3g -Of an adult& 39;s reference intakeIngredients6 lamb shanks , (roughly 400g each), French-trimmed (ask your butcher to do this for you)4 rashers of higher-welfare smoked streaky baconolive oil1 onion1 red onion1 swede , (800g)2 carrots2 sticks of celery10 allspice berries2 teaspoons black peppercorns5 cloves1/2 a nutmeg , for grating100 ml Scotch whisky1 tablespoon marmalade1 heaped tablespoon flour1 litre organic beef stock2 fresh bay leavesRisotto2 leeks1 knob of butter , (20g)450 g pearl barley1.
Proper chicken pieWith pancetta, leeks & mushroomsWith pancetta, leeks & mushroomsServes 12Cooks In2 hoursDifficultyNot too trickyNutrition per servingCalories 529 26 Fat 29g 41 Saturates 14.6g 73 Sugars 7.6g 8 Salt 1.3g 22 Protein 25.1g 50 Carbs 43g 17 Fibre 5.9g -Of an adult& 39;s reference intakeIngredients1.
Cauliflower mac & 39;n& 39; cheeseWith crispy garlic breadcrumbsWith crispy garlic breadcrumbsServes 6Cooks In45 minutesDifficultyNot too trickyNutrition per servingCalories 477 24 Fat 11.6g 17 Saturates 6g 30 Sugars 9.8g 11 Salt 1.1g 18 Protein 21.8g 44 Carbs 75.6g 29 Fibre 5.8g -Of an adult& 39;s reference intakeIngredients15 g unsalted butter1 leek1 stick of celery½ a bulb of fennel , optional1 small head of cauliflower , (600g)450 g dried pasta1 tablespoon plain flour500 ml semi-skimmed milk1 teaspoon English mustard100 g mixed cheese , such as Cheddar, Parmesan, feta, halloumi100 g stale bread2 cloves of garlica few sprigs of fresh herbs, such as thyme or oregano , optionalolive oilRecipe FromJamie: Keep Cooking and Carry OnBy Jamie OliverMethodPreheat the oven to 180ºC/350ºF/gas 4.
Buddy& 39;s BBQ burgersMelty cheese, gherkins & crunchy vegMelty cheese, gherkins & crunchy vegMakes 6 burgersCooks In20 minutesDifficultyNot too trickyNutrition per servingCalories 361 18 Fat 12g 17 Saturates 5.8g 29 Sugars 3.8g 4 Salt 1g 17 Protein 37.1g 74 Carbs 28.4g 11 Fibre 5.3g -Of an adult& 39;s reference intakeIngredients500 g quality lean minced beef100 g Cheddar cheese4 gherkins200 g red cabbagered wine vinegar½ an iceberg lettuce½ a cucumber6 small burger buns , preferably wholemealtomato ketchup , to serve (optional)Recipe FromFoodtubeBy Jamie OliverMethodUse your clean hands to scrunch the beef mince together really well, then divide into 6 equal balls.
Buddy& 39;s crispy chickenGarlicky breadcrumbs, lemon & honeyGarlicky breadcrumbs, lemon & honeyServes 2 adultsCooks In15 minutesDifficultySuper easyNutrition per servingCalories 374 19 Fat 10.9g 16 Saturates 2g 10 Sugars 6g 7 Salt 0.95g 16 Protein 35.6g 71 Carbs 35.6g 14 Fibre 5.2g -Of an adult& 39;s reference intakeIngredients150 g wholemeal bread½ a clove of garlic2 x 120 g free-range skinless chicken breastsolive oil1 lemon½ a bunch of fresh thyme (15g) , optional2 teaspoons runny honeyRecipe FromFoodtubeBy Jamie OliverMethodTear the bread into a food processor.
Buddy’s one-cup pancakesThe simplest pancakes everThe simplest pancakes everServes 4 adultsCooks In15 minutesDifficultySuper easyNutrition per servingCalories 181 9 Fat 7.3g 10 Saturates 3.1g 16 Sugars 0.5g 1 Salt g 0 Protein 5.2g 10 Carbs 28.4g 11 Fibre 1.2g -Of an adult& 39;s reference intakeIngredientsPancakes1 cup of self-raising flour1 cup of semi-skimmed milk1 large free-range eggunsalted butter or olive oil , for fryingTopping ideasseasonal berries , such as raspberries, blueberries, strawberries, blackberriesbanana , peeled and slicedapple or pear , peeled and gratedrunny honey or maple syrupnatural yoghurtRecipe FromFoodtubeBy Jamie OliverMethodFill the cup with the flour and tip into a large bowl.
Easy tomato sauceWith garlic & olive oilWith garlic & olive oilServes 2Cooks In10 minutesDifficultyNot too trickyNutrition per servingCalories 354 18 Fat 8g 11 Saturates 1.1g 6 Sugars 10.1g 11 Salt 0.1g 2 Protein 11.3g 23 Carbs 63.3g 24 Fibre 3.8g -Of an adult& 39;s reference intakeIngredients2 cloves of garlicolive oil1 x 400 g tin of good quality plum tomatoesoptional: extra virgin olive oilRecipe FromJamie: Keep Cooking and Carry OnBy Jamie OliverMethodPeel and finely slice the garlic, then place in a non-stick frying pan on a medium heat with 1 tablespoon of olive oil.
FOR THE SALMON1. Finely slice the salmon into 1cm-thick slices and arrange on a plate.2. Heat the oils in a small pan over a medium heat until sizzling, then spoon over the fish. Sprinkle over the sesame seeds.3. Finely slice the chilli and trim the cress, then scatter over the salmon. Finish with a final drizzle of ponzu.
Pick most of the basil leaves into a pestle and mortar and bash to a paste with a pinch of sea salt. Peel and bash in the garlic, then pound in the almonds until fine. Muddle in 4 tablespoons of oil, finely grate in the Parmesan, then squeeze in the lemon juice. Season to perfection, and tweak to your liking.