White fish with Brazil nut milkPirarucu no liete de castanha-do-paráPirarucu no liete de castanha-do-paráServes 2Cooks In1 hourDifficultyNot too trickyNutrition per servingCalories 288 14 Fat 12g 17 Saturates 2.9g 15 Sugars 11.9g 13 Salt 1.2g 20 Protein 24.2g 48 Carbs 22.1g 9 Fibre 5.3g -Of an adult& 39;s reference intakeIngredients300g raw Brazil nuts2 fresh pirarucu (arapaima) or cod fillets , (about 200g each) skin on, from sustainable sources60g sweet potato60g mandioquinha (arracacha/Peruvian parsnip) or parsnip2 tablespoons fresh coriander , (Mexican/long coriander)60g winter squash1 red onion60g okra60g West Indian gherkin or small cucumber60g tomato3-4 sprigs of fresh thyme , to serveRecipe FromBookBy Thiago Castanho and Luciana BianchiMethodPut the Brazil nuts in a blender with 400ml of water and process for 5 minutes.
Category Unusual recipes
Cook the noodles according to the packet instructions, then drain and refresh under cold running water and toss with 1 teaspoon of sesame oil. Lightly toast the peanuts in a large non-stick frying pan on a medium heat until golden, then bash in a pestle and mortar until fine, and tip into a bowl. Peel the garlic and bash to a paste with the tofu, add 1 teaspoon of sesame oil, 1 tablespoon of soy, the tamarind paste and chilli sauce, then squeeze and muddle in half the lime juice.
Line a sieve with pieces of kitchen paper, tip in the yoghurt and pull up the paper and very gently apply pressure so that the liquid starts to drip through into a bowl, then leave to drain.Peel and trim just the portobello mushrooms, then peel and quarter the onion and separate into petals. Peel the garlic, roughly chop the preserved lemons, discarding any pips, and bash to a paste in a pestle and mortar with ½ a teaspoon of sea salt, 1 teaspoon of black pepper and the spices.
Allotment cottage pieRoot veg, porcini mushrooms, Marmite & crispy rosemaryRoot veg, porcini mushrooms, Marmite & crispy rosemaryServes 6 to 8Cooks In2 hoursDifficultyNot too trickyNutrition per servingCalories 466 23 Fat 12g 17 Saturates 4.4g 22 Sugars 15g 17 Salt 0.8g 13 Protein 14g 28 Carbs 80g 31 Fibre 13.
Preheat the oven to 200ºC/400ºF/gas 6. Scrub the celeriac, rub with 1 tablespoon of oil and wrap in tin foil. Roast for 1 hour 30 minutes, then finely slice and season with sea salt and black pepper. Meanwhile, halve, wash and finely slice the leeks, then place in a large casserole pan on a medium heat with the butter.
Serves 6DifficultyNot too trickyNutrition per servingCalories 476 24 Fat 10.9g 16 Saturates 3.7g 19 Sugars 7g 8 Salt 1.2g 20 Protein 34.8g 70 Carbs 64g 25 Fibre 1.1g -Of an adult& 39;s reference intakeIngredients1 x 1.5 kg crab or lobster30 g unsalted butterolive oil2 cloves of garlic1 fresh red chilli450 g mussels100 g squid200 g raw shell-off tiger prawns or small prawns450 g dried spaghetti1 bunch of flat-leaf parsley , (30g)1 bunch of marjoram , (30g)1 large free-range eggSauce3 cloves of garlic1 fresh red chilliolive oil2 x 400 g tins of quality plum tomatoesrecipe adapted fromPenguin Anniversary Edition: Happy Days With The Naked ChefBy Jamie OliverMethodPreheat the oven to 180°C/350°F/gas 4.
Basil & olive oil toppingThis is the easiest topping and very tasty. Peel and finely chop 1 clove of garlic and a good bunch of fresh basil. Add roughly three times as much olive oil as you have of the basil mixture, a squeeze of lemon juice, some sea salt, black pepper and sometimes a crushed dried red chilli – gives nice warmth!
Basic bread recipeWith a touch of honeyWith a touch of honeyMakes 1 loafCooks In45 minutes plus provingDifficultyNot too trickyNutrition per servingCalories 307 15 Fat 1.3g 2 Saturates 0.3g 2 Sugars 1.7g 2 Salt 0.9g 15 Protein 9.9g 20 Carbs 68.6g 26 Fibre 2.7g -Of an adult& 39;s reference intakeIngredients20 g fresh yeast , or 2 × 7g sachets of dried yeast20 g runny honey500 g strong bread flour , plus extra for dusting500 g fine semolina flour , plus extra for dusting (if you can’t get hold of any semolina flour, plain flour will do)recipe adapted fromPenguin Anniversary Edition: The Naked ChefBy Jamie OliverMethodDissolve the yeast and honey in 325ml of tepid water.
Rotolo of spinach, squash & ricotta(Rotolo di zucca e ricotta)(Rotolo di zucca e ricotta)Serves 6Cooks In2 hoursDifficultyNot too trickyNutrition per servingCalories 521 26 Fat 25.1g 36 Saturates 13g 65 Sugars 4.9g 5 Salt 1g 17 Protein 26.7g 53 Carbs 48.3g 19 Fibre 4.2g -Of an adult& 39;s reference intakeIngredients450 g fresh egg pasta dough½ a butternut squasholive oil1 teaspoon coriander seeds1 teaspoon fennel seeds½ a dried red chilli1 handful of fresh marjoram , or oregano2 cloves of garlic800 g spinach250 g unsalted butter1 whole nutmeg , for grating150 g crumbly ricotta cheese50 g Parmesan cheese , plus extra for serving20 fresh sage leavesrecipe adapted fromJamie& 39;s ItalyBy Jamie OliverMethodFirst make your egg pasta dough.
Serves 16DifficultyNot too trickyNutrition per servingCalories 436 22 Fat 32.9g 47 Saturates 20.0g 100 Sugars 16.4g 18 Salt 0.1g 2 Protein 4.8g 10 Carbs 30.2g 12 Fibre 3.6g -Of an adult& 39;s reference intakeIngredients300 ml double cream2 level tablespoons caster sugar400 g quality dark chocolate , (70 )90 g unsalted butter , at room temperature100 ml milk1 tart shell , baked blindquality cocoa powder , for dustingrecipe adapted fromPenguin Anniversary Edition: The Naked ChefBy Jamie OliverMethodPlace the double cream, sugar and a tiny pinch of sea salt in a pan and bring to the boil.
Tropical fruit pavlovaWith runny honey & pillowy whipped creamWith runny honey & pillowy whipped creamServes 8Cooks In1 hour 15 minutes plus coolingDifficultyNot too trickyNutrition per servingCalories 309 15 Fat 16.3g 23 Saturates 10g 50 Sugars 39.3g 44 Salt 0.3g 5 Protein 3.5g 7 Carbs 39.8g 15 Fibre 0.
Beetroot curryWith garlic temperWith garlic temperServes 4Cooks In1 hourDifficultyNot too trickyNutrition per servingCalories 569 28 Fat 19.5g 28 Saturates 7.3g 37 Sugars 23g 26 Salt 0.5g 8 Protein 17.2g 34 Carbs 87.3g 34 Fibre 9.6g -Of an adult& 39;s reference intakeIngredients14 g dried curry leaves2 teaspoons black mustard seeds1 teaspoon hot curry powder2 tablespoons desiccated coconut6 spring onions3 cloves of garlic5 cm piece of gingervegetable oil1 kg mixed beets , (about 12 medium-sized)250 g ripe cherry tomatoes320 g wild rice1 x 400 ml tin of light coconut milk1 lemon½ a bunch of fresh coriander , (15g)1 limeTEMPER3 cloves of garlic1-2 fresh long red chillies5 cm piece of ginger7 g dried curry leavesrecipe adapted fromJamie MagazineBy Jamie OliverMethodPlace a large pan over a medium heat.
Mixed leaf salad with mozzarella, mint, peach & prosciuttoServes 1Cooks In10 minutesDifficultyNot too trickyNutrition per servingCalories 412 21 Fat 35.4g 51 Saturates 12.4g 62 Sugars 5.5g 6 Salt 1.7g 28 Protein 18.5g 37 Carbs 5.7g 2 Fibre 0.5g -Of an adult& 39;s reference intakeIngredientsripe peachbuffalo mozzarellahigher-welfare prosciuttofresh mintmixed salad leavesextra virgin olive oillemondried red chilli , optionalrecipe adapted fromPenguin Anniversary Edition: The Return Of The Naked ChefBy Jamie OliverMethodIf I make this for my lunch I’ll use one nice, ripe peach, half a ball of mozzarella and a couple of slices of prosciutto.
Venison WellingtonPorcini & truffle oilPorcini & truffle oilServes 6 - 8Cooks In1 hour plus coolingDifficultyNot too trickyNutrition per servingCalories 597 30 Fat 30.4g 43 Saturates 17.4g 87 Sugars 1.8g 2 Salt 1.0g 17 Protein 44.9g 90 Carbs 35.2g 14 Fibre 2.9g -Of an adult& 39;s reference intakeIngredients1 kg centre fillet of free-range venison , (I used wild British fallow)1 teaspoon juniper berries½ a bunch of fresh thyme , (15g)3 sprigs of fresh rosemaryolive oil400 g mixed mushrooms25 g dried porcini mushrooms1 clove of garlic1 small knob of unsalted buttertruffle oil1 whole nutmeg , for gratingplain flour , for dusting1 x 500 g block of all-butter puff pastry1 large free-range eggRecipe FromJamie and Jimmy& 39;s Friday Night FeastBy Jamie OliverMethodRemove the venison from the fridge at least 1 hour before cooking.
Seafood risottoSaffron & slow-roasted tomatoesSaffron & slow-roasted tomatoesServes 6Cooks In1 hour 10 minutesDifficultyNot too trickyNutrition per servingCalories 551 28 Fat 14.7g 21 Saturates 4.3g 22 Sugars 6.2g 7 Salt 2.2g 37 Protein 38.4g 77 Carbs 66.1g 25 Fibre 5.9g -Of an adult& 39;s reference intakeIngredients400 g mixed cherry tomatoes , on the vine2 cloves of garlic½ a bunch of fresh rosemary , (15g)olive oil6 raw langoustines , or large king prawns, shell on, from sustainable sources300 g mussels , scrubbed, debearded, from sustainable sources500 g clams , scrubbed, from sustainable sources4 medium squid , cleaned, gutted (300g total), from sustainable sources300 g cooked white crab meat , from sustainable sources1 pinch of saffron1 large onion1 heart of celery1 bulb of fennel400 g risotto rice½ a glass of white wine , or rosé wine1.
Serves 8Cooks In3 hours plus chillingDifficultyNot too trickyNutrition per servingCalories 666 33 Fat 25.3g 36 Saturates 14.6g 73 Sugars 79.4g 88 Salt 0.5g 8 Protein 12.8g 26 Carbs 103.4g 40 Fibre 2.2g -Of an adult& 39;s reference intakeIngredientsSHORTCRUST PASTRY1 vanilla pod , (optional)125 g unsalted butter100 g icing sugar250 g plain flour½ a lemon2 large free-range egg yolks2 tablespoons cold milkFILLING2 x 397 g tins of condensed milk , or 2 jars of Merchant Gourmet Dulce de Leche toffee4 medium cooking apples2 heaped tablespoons icing sugarrecipe adapted fromPenguin Anniversary Edition: Jamie& 39;s DinnersBy Jamie OliverMethodPut the unopened tins of condensed milk in a high-sided pan, covered with water.
Roughly dice the chorizo and place into a large casserole pan on a medium heat. Cook for a few minutes, or until the chorizo has released its oils, then add the fennel seeds. Peel and finely slice the red onion, add to the pan and cook for a few minutes, or until softened and smelling amazing.Click away any tatty outer leaves from the red cabbage, trim the base, then cut into wedges and roughly slice.
Martin Freeman’s Eggs royaleSmoked salmon, spinach & hollandaiseSmoked salmon, spinach & hollandaiseServes 4 with leftover muffins and hollandaiseCooks In1 hour 30 minutes plus provingDifficultyNot too trickyNutrition per servingCalories 582 29 Fat 24.3g 35 Saturates 8.9g 45 Sugars 5g 6 Salt 2.
Cranberry Christmas turkeyBacon & thymeBacon & thymeMakes 190, Serves 12 with lots of leftoversCooks In3 hours 10 minutes (10 minutes prep, 3 hours cook, plus resting)DifficultyNot too trickyNutrition per servingCalories 252 13 Fat 14.9g 21 Saturates 6.6g 33 Sugars 0.2g 0 Salt 0.4g 7 Protein 29.
Crispy & sticky chicken thighs with squashed new potatoes & tomatoesWith fresh oreganoWith fresh oreganoServes 4Cooks In1 hour 25 minutesDifficultyNot too trickyNutrition per servingCalories 829 41 Fat 53.2g 76 Saturates 13.2g 66 Sugars 4.2g 5 Salt 1.6g 27 Protein 55.4g 110 Carbs 34g 13 Fibre 2.
Stinging nettle ravioliWith Parmesan, soft cheese & leeksWith Parmesan, soft cheese & leeksServes 8Cooks In40 minutesDifficultyNot too trickyNutrition per servingCalories 376 19 Fat 13.1g 19 Saturates 5.9g 30 Sugars 2.7g 3 Salt 0.89g 15 Protein 19.8g 40 Carbs 44.6g 17 Fibre 1.9g -Of an adult& 39;s reference intakeIngredients500 g Tipo “00” flour , plus extra for dusting5 large free-range eggs250 g stinging nettles or greens , such as spinach2 leeksunsalted butter½ a bunch of fresh marjoram or thyme , (15g)1 whole nutmeg100 g Parmesan cheese100 g soft cheese such as ricotta, brie, fetaMethodStart by making the pasta dough.