Category New recipes

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.

Tear ’n’ share breadSun-dried tomatoes, black olives & mozzarellaSun-dried tomatoes, black olives & mozzarellaServes 12Cooks In2 hours 30 minutes plus coolingDifficultyNot too trickyNutrition per servingCalories 295 15 Fat 14.1g 20 Saturates 5.5g 28 Sugars 0.8g 1 Salt 1.1g 18 Protein 12.1g 24 Carbs 31.

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.

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.

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.

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.

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.

Pan-fried duck breast with spring vegThe perfect way to cook a duck breastThe perfect way to cook a duck breastServes 2Cooks In30 minutesDifficultyNot too trickyNutrition per servingCalories 520 26 Fat 20.2g 29 Saturates 4.3g 22 Sugars 8.6g 10 Salt 0.9g 15 Protein 47.8g 96 Carbs 38.2g 15 Fibre 10.2g -Of an adult& 39;s reference intakeIngredients300 g new potatoes1 x 250 g free-range duck breast1 bunch of asparagus , (350g)200 g fresh or frozen peas1 fresh red chilli½ a bunch of fresh mint , (15g)1 lemonextra virgin olive oilMethodCook the potatoes, halving any larger ones, in a pan of boiling salted water for 20 minutes, or until tender.

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.

Buddy& 39;s BologneseA brilliant family favouriteA brilliant family favouriteServes 6 adultsCooks In3 hours 30 minutesDifficultyNot too trickyNutrition per servingCalories 497 25 Fat 11.4g 16 Saturates 3.6g 18 Sugars 14.6g 16 Salt 0.8g 13 Protein 32.3g 65 Carbs 70.6g 27 Fibre 5.3g -Of an adult& 39;s reference intakeIngredients2 free-range pork sausagesolive oil500 g lean beef mince2 onions2 cloves of garlic1 large carrot1 stick of celery1 courgette2 tablespoons thick balsamic vinegar2 x 400 g tins of plum tomatoes1 heaped teaspoon tomato purée450 g dried spaghettiParmesan cheese , to serveRecipe FromFoodtubeBy Jamie OliverMethodPlace a large shallow casserole pan on a medium-high heat.

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.

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.

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.

Veggie quesadillasJazzed-up houmous, yoghurt & chilli sauceJazzed-up houmous, yoghurt & chilli sauceServes 6Cooks In30 minutesDifficultySuper easyNutrition per servingCalories 485 24 Fat 20.5g 29 Saturates 6g 30 Sugars 10g 11 Salt 1.4g 23 Protein 17.1g 34 Carbs 61.7g 24 Fibre 5.3g -Of an adult& 39;s reference intakeIngredients3 leeks3 peppers1 large carrot140 g Cheddar or Red Leicester cheesea few sprigs of fresh soft herbs, such as parsley, mint, coriander , optional8 large flour tortillas200 g tub of houmousextra virgin olive oil1 lemon or lime1 fresh chilli , optional120 g natural yoghurtchipotle chilli sauce , optionalRecipe FromJamie: Keep Cooking and Carry OnBy Jamie OliverMethodPeel off the outer layers of the leeks, leaving the tender inner part (save the outsides for stew or soup, or even stock or gravy), then finely chop.

Festive salmon gravadlaxWarm rye bread scones, horseradish creamWarm rye bread scones, horseradish creamServes 24 with leftoversCooks In1 hour plus curingDifficultyNot too trickyNutrition per servingCalories 261 13 Fat 13.9g 20 Saturates 4.5g 23 Sugars 3.1g 3 Salt 1.4g 23 Protein 15.8g 32 Carbs 19.4g 7 Fibre 2.

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.

Beautiful courgette carbonaraMade the proper Italian way with penneMade the proper Italian way with penneServes 6Cooks In20 minutesDifficultyNot too trickyNutrition per servingCalories 459 23 Fat 14.3g 20 Saturates 5.4g 27 Sugars 6.5g 7 Salt 0.8g 13 Protein 20.4g 41 Carbs 66g 25 Fibre 4.2g -Of an adult& 39;s reference intakeIngredients6 medium green and yellow courgettes500 g penne4 large free-range eggs100 ml single cream1 small handful of Parmesan cheeseolive oil6 slices of higher-welfare back bacon½ a bunch of fresh thyme , (15g)a few courgette flowers , (optional)Recipe FromJamie at HomeBy Jamie OliverMethodPut a large pan of salted water on to boil.

Jam daiquiriA store-cupboard cocktailA store-cupboard cocktailServes 1Cooks In5 minutes plus coolingDifficultyNot too trickyNutrition per servingCalories 194 10 Fat 0g 0 Saturates 0g 0 Sugars 16.7g 19 Salt 0g 0 Protein 0.2g 0 Carbs 18.5g 7 Fibre 0.3g -Of an adult& 39;s reference intakeIngredients50 ml white rum20 ml freshly squeezed lime juice10 ml sugar syrup , (see below)1 tablespoon raspberry or strawberry jamsoda water , optional1 slice of lime , 1 raspberry or 1 strawberry, optionalSUGAR SYRUP4 tablespoons caster sugarMethodTo make the sugar syrup, place the sugar and 2 tablespoons of water in a small pan on a medium-high heat.

Leftover lamb biryaniCrispy topping & quick carrot raitaCrispy topping & quick carrot raitaServes 6Cooks In1 hour 30 minutesDifficultyNot too trickyNutrition per servingCalories 505 25 Fat 14.4g 21 Saturates 4.8g 24 Sugars 9.7g 11 Salt 1.6g 27 Protein 27g 54 Carbs 70.9g 27 Fibre 3.7g -Of an adult& 39;s reference intakeIngredients400 g basmati rice250 g leftover cooked lamb1 carrot½ a small cauliflower2 heaped teaspoons jalfrezi curry paste1 cinnamon stick , optional1 cardamom pods , optional250 g natural yoghurt½ x 400 g tin of chickpeas100 ml semi-skimmed milk1 pinch of saffron , optionalCrispy toppingolive oil20 g cashew nuts2 sprigs of fresh mint1 fresh red chilli¼ of a leek or onion½ teaspoon mustard seeds , optionalQuick carrot raita1 large carrot250 g natural yoghurts½ a lemonextra virgin olive oilRecipe FromJamie: Keep Cooking and Carry OnBy Jamie OliverMethodPreheat the oven to 200°C/400°F/gas 6.

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.