Category The best recipes

Southend pier paellaNot traditional but still delicious!Not traditional but still delicious!Serves 8Cooks In1 hour 15 minutesDifficultyNot too trickyNutrition per servingCalories 538 27 Fat 20.6g 29 Saturates 5.8g 29 Sugars 5.1g 6 Salt 1.2g 20 Protein 32.7g 65 Carbs 59g 23 Fibre 3.7g -Of an adult& 39;s reference intakeIngredients2 mixed-colour peppers1 good pinch of saffron4 x 200g free-range chicken thighs , skin on, bone in150 g higher-welfare chorizo1 onion2 cloves of garlic500 ml hot organic chicken stock8 large prawns , shell on, from sustainable sources4 baby squid , from sustainable sources100 g cockles , from sustainable sources100 g mussels , debearded and cleaned, from sustainable sources400 g ripe tomatoes500 g paella rice2 sprigs of fresh rosemary , optionalolive oil2 lemons2 baby courgettes , flowers attached (if available)100 g peas and broad beans , defrosted if frozen½ a bunch of fresh parsley , (15g)extra virgin olive oilRecipe FromJamie and Jimmy& 39;s Friday Night FeastBy Jamie OliverMethodBlister the peppers on a gas hob (or under the grill), turning with tongs, until blackened all over.

Catherine wheel sausage with watercress champOnion & cider gravyOnion & cider gravyServes 6Cooks In40 minutesDifficultyNot too trickyNutrition per servingCalories 551 28 Fat 27.9g 40 Saturates 10.7g 54 Sugars 8.7g 10 Salt 1.9g 32 Protein 27.4g 55 Carbs 46.8g 18 Fibre 4.1g -Of an adult& 39;s reference intakeIngredients10 Cumberland sausages6 bay leavesolive oil1 kg Maris Piper potatoes300 ml full-fat milk1 bunch of watercress , (30g)4 spring onionsGRAVY2 red onions25 g unsalted butter2 sprigs of fresh rosemary2 tablespoons plain flour1 litre organic chicken stock250 ml ciderRecipe FromJamie and Jimmy& 39;s Friday Night FeastBy Jamie OliverMethodPreheat the oven to 190°C/375°F/gas 5.

One-pan breakfastGreat for brekkie, lunch or dinnerGreat for brekkie, lunch or dinnerServes 3Cooks In25 minutesDifficultySuper easyNutrition per servingCalories 378 19 Fat 22.9g 33 Saturates 6.5g 33 Sugars 3.8g 4 Salt 1.5g 25 Protein 23.1g 46 Carbs 20.2g 8 Fibre 2.3g -Of an adult& 39;s reference intakeIngredients3 rashers of higher-welfare smoked streaky bacon4 higher-welfare chipolatasolive oil160 g ripe tomatoes4 large free-range eggs3 slices of breadRecipe FromJamie: Keep Cooking and Carry OnBy Jamie OliverMethodPut a large non-stick (about 26cm) frying pan on a medium heat.

Epic chocolate trifleChocolate mousse, brownie & dulce de lecheChocolate mousse, brownie & dulce de lecheServes 40Cooks In2 hours plus cooling timeDifficultyShowing offNutrition per servingCalories 399 20 Fat 22.3g 32 Saturates 13.1g 66 Sugars 41g 46 Salt 0.3g 5 Protein 4.5g 9 Carbs 44.9g 17 Fibre 0.

Petal& 39;s birthday cakeGluten-free, reliable & deliciousGluten-free, reliable & deliciousServes 20Cooks In1 hour 20 minutes plus coolingDifficultyNot too trickyNutrition per servingCalories 370 19 Fat 24g 34 Saturates 14.3g 72 Sugars 28.6g 32 Salt 0.1g 2 Protein 3.8g 8 Carbs 36.7g 14 Fibre 0.

Fridge-raid stir-fryGlazed hoisin pork, crunchy veg & noodlesGlazed hoisin pork, crunchy veg & noodlesServes 4Cooks In35 minutesDifficultyNot too trickyNutrition per servingCalories 600 30 Fat 16.4g 23 Saturates 4.8g 24 Sugars 16.1g 18 Salt 1.8g 30 Protein 44.1g 88 Carbs 70.3g 27 Fibre 7.7g -Of an adult& 39;s reference intakeIngredients150 g purple sprouting broccoli2 teaspoons sesame oil2 large free-range eggs , optional1 tablespoon Worcestershire sauce , optional1 cucumber2 tablespoons low-salt soy sauce½ a lime1 round or little gem lettuce250 g noodles½ a leek2 small carrots150 g baby courgettes2 tablespoons unsalted peanuts or cashew nuts1 x 500 g piece of higher-welfare pork filletolive oil4 tablespoons hoisin sauce150 g frozen peas and soya beans2 sprigs of fresh mint or parsley , optionalchilli sauce , to serveRecipe FromJamie: Keep Cooking and Carry OnBy Jamie OliverMethodTrim the tough ends off the broccoli stalks, then halve any thicker stalks.

Buddy& 39;s BBQ chicken lollipopsPepper & pineapple salsa & couscousPepper & pineapple salsa & couscousServes 2 adultsCooks In20 minutesDifficultyNot too trickyNutrition per servingCalories 579 29 Fat 15.3g 22 Saturates 3.2g 16 Sugars 19.4g 22 Salt 0.3g 5 Protein 41.3g 83 Carbs 72.2g 28 Fibre 7.

Fluffy flourless pancakeswith oats & cottage cheesewith oats & cottage cheeseServes 2Cooks In10 minutesDifficultyNot too trickyNutrition per servingCalories 345 17 Fat 15.3g 22 Saturates 4.2g 21 Sugars 1.7g 2 Salt 1.4g 23 Protein 17.4g 35 Carbs 37.7g 15 Fibre 3.9g -Of an adult& 39;s reference intakeIngredients100 g porridge oats100 g cottage cheese2 large free-range eggs1 teaspoon baking powderolive oil or unsalted butter , for frying1 avocado , optional2 large free-range eggs , optionalchilli sauce , optionalMethodPut the oats, cottage cheese, 2 eggs and the baking powder in a blender and blitz until smooth with a tiny pinch of sea salt, adding a splash of water to loosen if it’s too thick.

Epic avo & trout on toastWith a zingy watercress yoghurtWith a zingy watercress yoghurtServes 2Cooks In20 minutesDifficultyNot too trickyNutrition per servingCalories 532 27 Fat 35.9g 51 Saturates 3.3g 17 Sugars 4g 4 Salt 0.9g 15 Protein 32.1g 64 Carbs 20g 8 Fibre 1.5g -Of an adult& 39;s reference intakeIngredients2 x 130 g trout fillets100 g watercress1 lemonextra virgin olive oil3 heaped tablespoons Greek-style yoghurt¼ of a cucumber1 spring onion½ an avocado2 slices of good quality bread1 punnet of cressMethodPlace the trout fillets on a board, skin-side up.

Soft-boil 4 eggs in a pan of boiling salted water on a medium high heat for 5 minutes exactly, then drain, cool under cold running water, and peel. Tip the grains into a food processor with the curry paste, pick in the mint leaves, then whiz until fairly fine and tacky in texture, adding a splash of water, if needed.

Sticky hoisin ribsCrunchy salad & jasmine riceCrunchy salad & jasmine riceServes 6Cooks In3 hours 30 minutesDifficultyNot too trickyNutrition per servingCalories 912 46 Fat 40.9g 58 Saturates 12.6g 63 Sugars 25.5g 28 Salt 2.7g 45 Protein 41.3g 83 Carbs 99.7g 38 Fibre 1.2g -Of an adult& 39;s reference intakeIngredients4 racks of higher-welfare baby back pork ribs , (1.

Buddy’s simple steak sandwichA classic combinationA classic combinationServes 2 adultsCooks In15 minutesDifficultySuper easyNutrition per servingCalories 334 17 Fat 16.6g 24 Saturates 5.6g 28 Sugars 1.3g 1 Salt 0.7g 12 Protein 28.6g 57 Carbs 17.1g 7 Fibre 1g -Of an adult& 39;s reference intakeIngredients1 x 225 g sirloin steak , trimmed of fat and sinewolive oil2 sprigs of fresh rosemary2 slices of good breadunsalted butter , for spreadingcreamed horseradish, mustard, tomato ketchup, brown sauce , optional, for spreadingRecipe FromFoodtubeBy Jamie OliverMethodPut a non-stick frying pan on a high heat to heat up.

1. Trim the Brussels and peel away any tatty outer leaves, halving any larger ones and keeping the smaller ones whole. Cook in a large pan of boiling salted water for 5 minutes, then drain and leave to steam dry.2. Melt the butter in a large frying pan on a medium-low heat. Pick and add half the sage leaves, cook for 3 minutes, or until crispy, then tip into a small bowl.

Pesto Genovese PizzaBasil, new potatoes, mozzarellaBasil, new potatoes, mozzarellaMakes 2Cooks In45 minutesDifficultyNot too trickyNutrition per servingCalories 568 28 Fat 26.8g 38 Saturates 7.6g 38 Sugars 3.7g 4 Salt g 0 Protein 17.3g 35 Carbs 68.7g 26 Of an adult& 39;s reference intakeIngredients1 kg new potatoes1/2 clove of garlic50 g basil, leaves picked and chopped , plus extra to garnish25 g pine nuts25 g Parmesan , gratedolive oil1/2 batch of pizza doughsemolina flour , for dusting250 g mozzarellaHandful of pea shoots60 g fresh peas, blanches and refreshed1/2 lemonRecipe FromJamie MagazineBy Jamie OliverMethodPreheat the oven to 220C/gas 7, and insert two large baking trays or a pizza stone to warm up.

Easy carbonaraBacon, eggs & ParmesanBacon, eggs & ParmesanServes 2Cooks In10 minutesDifficultyNot too trickyNutrition per servingCalories 454 23 Fat 17.4g 25 Saturates 5.9g 30 Sugars 2.6g 3 Salt 0.8g 13 Protein 23g 46 Carbs 55.7g 21 Fibre 2.2g -Of an adult& 39;s reference intakeIngredients2 rashers of higher-welfare smoked streaky baconolive oil2 free-range eggs30 g Parmesan cheese , plus extra for gratingRecipe FromJamie: Keep Cooking and Carry OnBy Jamie OliverMethodSlice the bacon and place in a non-stick frying pan on a medium heat with half a tablespoon of olive oil and a really good pinch of black pepper.

Hoisin duck noodlesSticky, sweet and deliciousSticky, sweet and deliciousServes 2Cooks In2 hours 20 minutesDifficultyNot too trickyNutrition per servingCalories 578 29 Fat 15g 21 Saturates 4.3g 22 Sugars 12.2g 14 Salt 1.8g 30 Protein 39.7g 79 Carbs 71.1g 27 Fibre 3g -Of an adult& 39;s reference intakeIngredients1 x 300 g free-range duck legred wine vinegar2 tablespoons hoisin sauce150 g medium egg noodles½ a bunch of fresh mint (15g)½ a bunch of fresh coriander (15g)¼ cucumber (160g)4 spring onions160 g sugar snap peasMethodPreheat the oven to 180°C/350°F/gas 4.

Beef Wellington for twoSpinach pancakes, mushroom pâté & sweet onion gravySpinach pancakes, mushroom pâté & sweet onion gravyServes 2Cooks In1 hour 20 minutesDifficultyNot too trickyNutrition per servingCalories 840 42 Fat 36.4g 52 Saturates 19.4g 97 Sugars 18.4g 20 Salt 2.7g 45 Protein 51.3g 102 Carbs 73.

Place a large shallow casserole pan on a medium heat with 250ml of water. Halve the aubergines lengthways and place in the pan. Peel, quarter and add the onions, then cover with a lid and cook for 20 minutes. Meanwhile, peel and finely slice the garlic, and pick the sage leaves. Preheat the oven to 200ºC/400ºF/gas 6.

Place a large non-stick frying pan on a high heat with 1 tablespoon of oil, then add the popping corn and cover with a lid. Once popped, add a few generous shakes of Tabasco, toss together and tip into a large salad bowl. In the same pan, grill the corn until lightly charred all over, turning regularly, then remove.

Sweet leek carbonaraFresh thyme, garlic, cracked black pepper & ParmesanFresh thyme, garlic, cracked black pepper & ParmesanServes 4Cooks In50 minutesDifficultyNot too trickyNutrition per servingCalories 418 21 Fat 14.4g 21 Saturates 6g 30 Sugars 4.4g 5 Salt 0.8g 13 Protein 17g 34 Carbs 58.9g 23 Fibre 2.