Category The best recipes

Spicy sticky chicken
The best recipes

Spicy sticky chicken

Spicy sticky chickenGaram masala, coriander & red chilliesGaram masala, coriander & red chilliesServes 4Cooks In1 hour 25 minutesDifficultyNot too trickyNutrition per servingCalories 372 19 Fat 21.6g 31 Saturates 5.2g 26 Sugars 8.9g 10 Salt 0.4g 7 Protein 34.6g 69 Carbs 11.6g 4 Fibre 2.8g -Of an adult& 39;s reference intakeIngredients3 fresh red chillies2 onions4 cloves of garlic4 large plum tomatoes1 bunch of fresh coriander4 large free-range chicken legs, skin onolive oil2 teaspoons garam masala1 tablespoon crumbled dried curry leaves1 tablespoon mustard seeds2 tablespoons white wine vinegarfat-free natural yoghurtRecipe FromJamie MagazineBy Jamie OliverMethodHalve the chillies (deseed if you like), peel and finely slice the onions, then peel and crush the garlic.

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Pea & ricotta stuffed courgettes

Pea & ricotta stuffed courgettesCherry tomatoes, olives, mint, lemon & fluffy riceCherry tomatoes, olives, mint, lemon & fluffy riceServes 4Cooks In45 minutesDifficultyNot too trickyNutrition per servingCalories 494 25 Fat 16g 23 Saturates 6g 30 Sugars 5.6g 6 Salt 0.5g 8 Protein 18.4g 37 Carbs 75g 29 Fibre 5.
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Spiced parsnip soup

Spiced parsnip soupSilky poppadoms & funky crispsSilky poppadoms & funky crispsServes 4Cooks In50 minutesDifficultyNot too trickyNutrition per servingCalories 428 21 Fat 11.7g 17 Saturates 2g 10 Sugars 16.9g 19 Salt 1.1g 18 Protein 21.6g 43 Carbs 62.2g 24 Fibre 11.3g -Of an adult& 39;s reference intakeIngredients800 g parsnips1 onion2 cloves of garlic5 cm piece of gingerolive oil1 teaspoon cumin seedsgaram masala200 g red split lentils4 uncooked poppadoms1.
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Butterflied prawn skewers

Butterflied prawn skewersFeta, mint & watermelon saladFeta, mint & watermelon saladServes 4Cooks In40 minutesDifficultyNot too trickyNutrition per servingCalories 260 13 Fat 18.1g 26 Saturates 5.9g 30 Sugars 9.8g 11 Salt 1.7g 28 Protein 14.2g 28 Carbs 10.8g 4 Fibre 1.1g -Of an adult& 39;s reference intakeIngredients2 lemons3 cloves of garlic1 bunch of fresh flat-leaf parsley , (30g)olive oil320 g large raw shell-on king prawns , from sustainable sourcesextra virgin olive oil½-1 fresh red chilli½ a bunch of fresh mint , (15g)½ a red onion1 small watermelon1 cucumber100 g feta8 rashers of higher-welfare smoked pancetta or streaky baconRecipe FromFoodtubeBy Jamie OliverMethodFirst up, if you’re using wooden skewers, soak some in cold water for 10 minutes, so they don& 39;t burn when you put them on the barbie later.
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Wonderful veg tagine

Put the saffron into a jug, cover with 500ml of boiling water and leave to infuse. Meanwhile, peel and finely slice the garlic and ginger, then place in a large casserole pan over a medium heat with 2 tablespoons of oil, the cumin, cinnamon and ras el hanout. Add the tomato paste, fry for a few minutes, stirring regularly, then pour over the saffron water.
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Asparagus quiche & soup

Asparagus quiche & soupWholemeal pastry, thyme, ricotta & CheddarWholemeal pastry, thyme, ricotta & CheddarServes 8Cooks In1 hour 15 minutes plus chillingDifficultyNot too trickyNutrition per servingCalories 514 26 Fat 30.4g 43 Saturates 15.4g 77 Sugars 6.3g 7 Salt 1.1g 18 Protein 23.1g 46 Carbs 39.
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Classic apple crumble

Classic apple crumbleWith a sprinkling of lemon zestWith a sprinkling of lemon zestServes 8Cooks In50 minutesDifficultyNot too trickyNutrition per servingCalories 233 12 Fat 5.9g 8 Saturates 3.4g 17 Sugars 36.6g 41 Salt 0g 0 Protein 1.8g 4 Carbs 46.1g 18 Fibre 3.6g -Of an adult& 39;s reference intakeIngredients1.
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Vanilla custard

Vanilla custardThe perfect partner for any pudThe perfect partner for any pudServes 4 - 6Cooks In35 minutesDifficultyNot too trickyNutrition per servingCalories 214 11 Fat 12.9g 18 Saturates 5.8g 29 Sugars 14.8g 16 Salt 0.2g 3 Protein 8.8g 18 Carbs 16.4g 6 Fibre 0.3g -Of an adult& 39;s reference intakeIngredients1 vanilla pod600 ml whole milk4 large free-range egg yolks2 tablespoons caster sugar1 tablespoon cornflourMethodHalve the vanilla pod and scrape out the seeds.
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Traditional baked eggs

Traditional baked eggsWith runny yolks for dunkingWith runny yolks for dunkingServes 2Cooks In10 minutesDifficultyNot too trickyNutrition per servingCalories 237 12 Fat 20.7g 30 Saturates 8.6g 43 Sugars 0.1g 0 Salt 0.7g 12 Protein 14.2g 28 Carbs 0.1g 0 Fibre 0g -Of an adult& 39;s reference intakeIngredients1 knob of unsalted butter4 large free-range eggsMethodPreheat the oven to full whack.
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Vegan falafel fritters

Vegan falafel frittersPickled veg, creamy houmous & flatbreadsPickled veg, creamy houmous & flatbreadsServes 6Cooks In50 minutesDifficultyNot too trickyNutrition per servingCalories 417 21 Fat 21.1g 30 Saturates 3.1g 16 Sugars 7.4g 8 Salt 0.8g 13 Protein 14.4g 29 Carbs 42.3g 16 Fibre 8.6g -Of an adult& 39;s reference intakeIngredients150 g frozen peas , broad beans, or edamame beans1 heaped tablespoon self-raising flour1 preserved lemon¼ teaspoon cumin seeds6 flatbreads60 g shelled unsalted pistachios , (optional)100 g soya yoghurthot chilli sauceSALAD PICKLE1 pomegranatered wine vinegarextra virgin olive oil1 red onion1-2 fresh mixed-colour chillies1 cucumber1-2 mixed-colour carrots1 bunch of fresh mint , (30g)HOUMOUS1 x 660 g jar of chickpeas1 tablespoon unsweetened peanut butter½ a clove of garlic1 lemon½ a bunch of fresh parsley , (15g)olive oil¼ teaspoon sweet smoked paprika1 tablespoon dukkahRecipe FromJamie and Jimmy& 39;s Friday Night FeastBy Jamie OliverMethodTo make the salad pickle, squeeze half the pomegranate juice into a large, shallow bowl.
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Toad in the hole

Toad in the holeYorkshire pudding filled with leftovers & dirty gravyYorkshire pudding filled with leftovers & dirty gravyServes 4Cooks In45 minutesDifficultyNot too trickyNutrition per servingCalories 965 48 Fat 58.7g 84 Saturates 13.6g 68 Sugars 10.2g 11 Salt 1.9g 32 Protein 33.7g 67 Carbs 80.
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Bakewell tart

Serves 12Cooks In1 hour 55 minutes plus cooling & chillingDifficultyNot too trickyNutrition per servingCalories 699 35 Fat 46.2g 66 Saturates 18.5g 93 Sugars 46.0g 51 Salt 0.2g 3 Protein 11.4g 23 Carbs 63.7g 25 Fibre 0.9g -Of an adult& 39;s reference intakeIngredients1 x shortcrust pastry recipeFRANGIPANE350 g blanched whole almonds250 g unsalted butter300 g caster sugar3 large free-range eggs6 tablespoons quality strawberry jam1 handful of blanched flaked almonds500 g crème fraîche , or natural yoghurt (optional)recipe adapted fromPenguin Anniversary Edition: Jamie& 39;s DinnersBy Jamie OliverMethodFirst of all, make and chill the pastry, then line a 28cm loose-bottomed tart tin with it.
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Meatballs

Serves 4 - 6Cooks In1 hourDifficultyNot too trickyNutrition per servingCalories 714 36 Fat 44.2g 63 Saturates 13.4g 67 Sugars 12.4g 14 Salt 2.4g 40 Protein 58.6g 117 Carbs 21.0g 8 Fibre 4.6g -Of an adult& 39;s reference intakeIngredients800 g quality lean meat , for mincing, or bought minced meat2 slices of bread½ teaspoon cumin seeds½ a small dried red chilli1 sprig of fresh rosemary2 level tablespoons dried oregano1 large free-range egg yolkolive oil1 x Basic tomato sauce2 handfuls of fresh basil60 g mozzarella cheese60 g Parmesan cheeseOPTIONAL1 onion1 clove of garlicolive oil1 level tablespoon Dijon mustardRecipe FromPenguin Anniversary Edition: The Naked ChefBy Jamie OliverMethodIf your meat is not already minced, whiz it up in a food processor to the required consistency and place it in a bowl.
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Danny Devito's family pasta

Danny Devito& 39;s family pastaStrascinati con la mollicaStrascinati con la mollicaServes 4Cooks In1 hour 10 minutes plus restingDifficultyNot too trickyNutrition per servingCalories 660 33 Fat 22.6g 32 Saturates 22.6g 113 Sugars 11.1g 12 Salt 0.2g 3 Protein 18.9g 38 Carbs 95.1g 37 Fibre 6.3g -Of an adult& 39;s reference intakeIngredients400 g durum wheat flour , plus extra for dusting1 kg ripe tomatoes6 cloves of garlicolive oil2 peperoni cruschi , (dried Senise peppers)100 g quality breadcrumbsextra virgin olive oilRecipe FromJamie and Jimmy& 39;s Friday Night FeastBy Jamie OliverMethodPlace the flour in a large bowl, make a well in the centre and gradually stir in 200ml of tepid water with a fork until combined.
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Chicken & veg stir-fry

Chicken & veg stir-fryBlack bean sauce & wholewheat noodlesBlack bean sauce & wholewheat noodlesServes 2Cooks In20 minutesDifficultyNot too trickyNutrition per servingCalories 506 25 Fat 11.6g 17 Saturates 1.7g 9 Sugars 18.6g 21 Salt 1.5g 25 Protein 30.7g 61 Carbs 70.3g 27 Fibre 10.6g -Of an adult& 39;s reference intakeIngredients1 clove of garlic4 cm piece of ginger1 fresh red chilli2 carrots½ a red onion1 red pepper80 g purple sprouting , or tenderstem broccoli80 g mixed mushrooms1 free-range chicken breast1 teaspoon Chinese five-spice1 tablespoon sesame oil1 teaspoon vegetable oil130 g baby corn80 g mangetout , or sugar snap peas2 wholewheat noodle nests , (130g)1 tablespoon reduced-salt soy sauce1 tablespoon black bean sauce1 teaspoon sesame seedsa few sprigs of fresh corianderRecipe FromJamie and Jimmy& 39;s Friday Night FeastBy Jamie OliverMethodPeel and finely chop the garlic and ginger, deseed and finely chop the chilli.
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Playschool tomato soup

Playschool tomato soupWith alphabet pasta, cheese & basil oilWith alphabet pasta, cheese & basil oilServes 8Cooks In1 hourDifficultyNot too trickyNutrition per servingCalories 309 15 Fat 9.6g 14 Saturates 4g 20 Sugars 11g 12 Salt 1.5g 25 Protein 12.2g 24 Carbs 45.3g 17 Of an adult& 39;s reference intakeIngredients2 carrots2 leeks2 sticks of celery2 onions6 large ripe tomatoes , on the vine4 cloves of garlicolive oil1 organic chicken stock cube , or vegetable stock cube½ a bunch of fresh basil , (15g)extra virgin olive oil2 x 400 g tins of quality plum tomatoes150 g alphabet pasta8 slices of sourdough , or your favourite bread125 g mature Cheddar cheeserecipe adapted fromJamie MagazineBy Jamie OliverMethodPreheat the oven to 190°C/375°F/gas 5.
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Aubergine & tomato rogan josh

Aubergine & tomato rogan joshWith pistachio crumb toppingWith pistachio crumb toppingServes 2Cooks In45 minutesDifficultyNot too trickyNutrition per servingCalories 150 8 Fat 7.4g 11 Saturates 1g 5 Sugars 14.5g 16 Salt 1.1g 18 Protein 5.4g 11 Carbs 15.9g 6 Fibre 4.6g -Of an adult& 39;s reference intakeIngredients1 large aubergine , (300g)1 lemon , optional2 big handfuls of mixed ripe tomatoes , (600g)1 handful of shelled pistachios , (30g)1 bunch of fresh coriander , (30g)olive oil2 heaped teaspoons Patak’s rogan josh spice pasteMethodPreheat the oven to 180°C/350°F/gas 4.
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Korean-style roast chicken

Korean-style roast chickenTangy slaw & fluffy coconut bunsTangy slaw & fluffy coconut bunsServes 6Cooks In1 hour 45 minutesDifficultyNot too trickyNutrition per servingCalories 810 41 Fat 38.8g 55 Saturates 11.4g 57 Sugars 10.6g 12 Salt 2.3g 38 Protein 43.1g 86 Carbs 76.1g 29 Fibre 4.6g -Of an adult& 39;s reference intakeIngredients3 tablespoons of sesame seeds250 g kimchi2 tablespoons gochujang paste2 tablespoons low-salt soy sauce2 tablespoons rice vinegar1.
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Smoked salmon

Peel and finely grate the horseradish. Stir 1 tablespoon into the crème fraîche, add a splash of red wine vinegar, then season to taste with sea salt.Scrub the beets clean, reserving any nice leaves, then finely slice into matchsticks with good knife skills or using the julienne cutter on a mandolin (use the guard!
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Jodie Whittaker's massaman curry

Jodie Whittaker& 39;s massaman curryTender beef & coconutTender beef & coconutServes 6Cooks In2 hours 45 minutesDifficultyNot too trickyNutrition per servingCalories 809 40 Fat 34.3g 49 Saturates 15.2g 76 Sugars 15.6g 17 Salt 1.7g 28 Protein 32.4g 65 Carbs 99.4g 38 Fibre 6.6g -Of an adult& 39;s reference intakeIngredients1 handful of unsalted peanuts , (30g)500 g beef chuck1 x 400 ml tin of reduced-fat coconut milk1 white onion1 white potato , (250g)1 sweet potato , (250g)1 tablespoon fish sauce , plus extra to serve2 teaspoons palm sugar450 g jasmine ricevegetable oilPASTE6 sun-dried chillies1 tablespoon coriander seeds5 cloves1 tablespoon fennel seeds1 tablespoon white peppercorns100 ml coconut cream1 kaffir lime5 cm piece of galangal4 sticks of lemongrass20 cloves of garlic5 pieces of coriander root , or ½ a bunch of fresh coriander stalks (15g)10 small shallots½ tablespoon shrimp pasteSALAD200 g Thai string beans , (yard-long beans)300 g bok choi2 carrots1 cucumber200 g beansprouts½ a bunch of fresh Thai basil , (15g)½ a bunch of fresh mint , (15g)DRESSING1 clove of garlic2 cm piece of galangal1 fresh bird& 39;s-eye chilli2 limes2 tablespoon fish sauce2 tablespoons rice wine vinegar1 teaspoon palm sugarRecipe FromJamie and Jimmy& 39;s Friday Night FeastBy Jamie OliverMethodTo make the paste, toast the chillies in a wok on a medium heat for 3 to 4 minutes.
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