Category: Traditional recipes

Leg of lamb with amazing gravyWith celeriac mash & mint sauceWith celeriac mash & mint sauceServes 8Cooks In2 hours 45 minutesDifficultyShowing offNutrition per servingCalories 535 27 Fat 26.6g 38 Saturates 12.9g 65 Sugars 8.6g 10 Protein 34.8g 70 Carbs 35.7g 14 Of an adult& 39;s reference intakeIngredients2.

Royal barbecued pork loinBarbecue sauce, Apple & beetroot saladBarbecue sauce, Apple & beetroot saladServes 12Cooks In1 hour 25 minutes plus marinatingDifficultyNot too trickyNutrition per servingCalories 375 19 Fat 17.9g 26 Saturates 4.6g 23 Sugars 14.5g 16 Protein 37g 74 Carbs 15.3g 6 Of an adult& 39;s reference intakeIngredients1 heaped teaspoon fennel seeds1 heaped teaspoon allspice berries1 heaped teaspoon coriander seeds1 heaped teaspoon ground nutmeg1 heaped teaspoon smoked paprika1 heaped teaspoon mustard powderolive oil2 kg higher-welfare skinless boneless pork loinBARBECUE SAUCE240 ml ketchup40 ml brown sauce1 tesapoon Tabasco sauce6 tablespoons apple cider vinegar6 tablespoons fresh apple juice2 tesapoons English mustard3 tablespoons runny honeyAPPLE & BEETROOT SALAD2 handfuls of fresh mint, flat-leaf parsley, fennel tops or dilla few sprigs of green or purple basil200 g beetroot200 g red cabbage2 fresh red chillies , optional4 Granny Smith apples75 ml extra virgin olive oil1 juice lemonRecipe FromJamie MagazineBy Jamie OliverMethodTo make a rub, bash all the spices together with a good pinch of sea salt and black pepper in a pestle and mortar till fine (or use a blender).

Runner beans, goat’s cheese & walnuts on sourdoughServes Serves 2 as a light lunchCooks In15 minutesDifficultySuper easyNutrition per servingCalories 408 20 Fat 20.8g 30 Saturates 6.5g 33 Sugars 4.8g 5 Salt 1.2g 20 Protein 13.1g 26 Carbs 42.4g 16 Fibre 2.9g -Of an adult& 39;s reference intakeIngredients150 g runner beans2 spring onions1 tablespoon walnutsolive oil4 slices sourdough bread50 g goat& 39;s cheeseextra virgin olive oilRecipe FromJamie MagazineBy Laura FyfeMethodTrim and finely slice the beans and spring onions.

Spring pieStreaky bacon, spinach & leek in filo pastryStreaky bacon, spinach & leek in filo pastryServes 6Cooks In55 minutes plus coolingDifficultySuper easyNutrition per servingCalories 332 17 Fat 22.5g 32 Saturates 6.8g 34 Sugars 3.5g 4 Protein 13.4g 27 Carbs 17.8g 7 Of an adult& 39;s reference intakeIngredientsolive oil1 x 270 g packet of filo pastry200 g baby spinach6 rashers of higher-welfare smoked streaky bacon6 large free-range eggs200 ml milk1 teaspoon mustard powder½ a bunch of fresh chives , (15g)1 lemon3 medium leeksRecipe FromJamie MagazineBy Georgina HaydenMethodPreheat the oven to 180°C/350°F/gas 4.

Jamie’s meatloafQuality minced beef & bacon in a spicy tomato sauceQuality minced beef & bacon in a spicy tomato sauceServes 4 to 6Cooks In1 hour 10 minutesDifficultyNot too trickyNutrition per servingCalories 837 42 Fat 49.2g 70 Saturates 15.3g 77 Sugars 11.8g 13 Protein 45.2g 90 Carbs 48g 18 Of an adult& 39;s reference intakeIngredients1 onionolive oil1 teaspoon ground cumin1 heaped teaspoon ground coriander12 Jacob’s cream crackers2 teaspoons dried oregano2 heaped teaspoons Dijon mustard500 g quality minced beef1 large free-range egg2 sprigs of fresh rosemary12 slices of higher-welfare smoked bacon or pancetta1 lemonTOMATO SAUCE1 onion2 cloves of garlic½-1 fresh red chilliolive oil1 tesapoon smoked paprika1 x 400 g tin of chickpeas2 tablespoons Worcestershire sauce2 x 400 g tins of quality plum tomatoes2 tablespoons balsamic vinegarrecipe adapted fromJamie& 39;s Ministry of FoodBy Jamie OliverMethodPreheat the oven to full whack.

Serves 12Cooks In1 hour 10 minutes plus chillingDifficultyNot too trickyNutrition per servingCalories 407 20 Fat 16.2g 23 Saturates 9.4g 47 Sugars 36.5g 41 Protein 5.2g 10 Carbs 59.2g 23 Of an adult& 39;s reference intakeIngredientsunsalted butter , for greasing30 g molasses400 g golden syrup100 g porridge oats100 g breadcrumbs1 lemon2 large free-range eggsSWEET PASTRY200 g unsalted butter90 g sugar280 g flour , plus extra for dustingRecipe FromJamie MagazineBy Union JacksMethodFor the pastry, cream the butter and sugar with an electric mixer.

Serves 2Cooks In2 hours 10 minutesDifficultyNot too trickyNutrition per servingCalories 718 36 Fat 56.1g 80 Saturates 17.7g 89 Sugars 0g 0 Protein 52.3g 104 Carbs 0.3g 0 Of an adult& 39;s reference intakeIngredients2 duck legs250 g duck fat2 cloves of garlic5 sprigs of fresh thyme50 g shelled pistachios50 g sultanas1 teaspoon shallot vinegarRecipe FromJamie MagazineBy Laura FyfeMethodPreheat the oven to 150ºC/gas 2.

Irish potato cakes with smoked salmonServes 4Cooks In20 minutes plus chillingDifficultyNot too trickyNutrition per servingCalories 453 23 Fat 29.7g 42 Saturates 15.3g 77 Sugars 2.3g 3 Protein 20.4g 41 Carbs 26g 10 Of an adult& 39;s reference intakeIngredients80 g plain flour , plus extra for dusting250 g leftover boiled, steamed or baked potatoes1 large free-range egg yolk½ a bunch of wild garlic or chives7cm piece of fresh horseradish or 2 teaspoons from a jar4 tablespoons crème fraîche1 lemonextra virgin olive oilolive oil240 g smoked salmon, from sustainable sources1 handful of watercressRecipe FromJamie MagazineBy Ginny RolfeMethodLiberally dust a clean work surface with flour.

Crostini of smoked salmon butter & poached leeksMakes 12Cooks In45 minutesDifficultyNot too trickyNutrition per servingCalories 202 10 Fat 15.6g 22 Saturates 7.3g 37 Salt 1.1g 18 Protein 4.6g 9 Carbs 8.6g 3 Of an adult& 39;s reference intakeIngredients10 baby leeks60 g unsalted butter60 ml olive oil , plus extra for frying2 fresh bay leaves3 sprigs of fresh thyme200 ml quality fish stock200 ml white wine40 g salted baby capers12 slices of ciabatta5 sprigs of fresh chervilSMOKED SALMON BUTTER160 g unsalted butter (at room temperature)130 g smoked salmon, from sustainable sources20 ml fresh lemon juiceRecipe FromJamie MagazineBy Rodney DunnMethodFor the smoked salmon butter, place the butter, smoked salmon and lemon juice in a food processor and blitz until smooth.

Mushroom & Tunworth cheese piesWith rich mushroom gravyWith rich mushroom gravyMakes 6Cooks In1 hour 30 minutesDifficultyNot too trickyNutrition per servingCalories 654 33 Fat 41.8g 60 Saturates 16.3g 82 Sugars 5.6g 6 Salt 1.7g 28 Protein 20.9g 42 Carbs 45g 17 Of an adult& 39;s reference intakeIngredients1 good handful of porcini mushrooms4 cloves of garlic2 onions½ a bunch of fresh thyme300 g Maris Piper potatoesolive oil1 large knob of butter1 kg fresh mixed mushrooms500 ml organic vegetable stock½ a bunch of fresh flat-leaf parsley120 g Tunworth cheeseplain flour , for dusting500 g all-butter puff pastry1 large free-range egg2 heaped teaspoons English mustard , plus extra to serve1 tablespoon Worcestershire sauceRecipe FromJamie MagazineBy Jamie OliverMethodBefore you start, soak the porcini mushrooms in boiling water and set aside.

Serves 4 as a starter or 2 as a mainCooks In10 minutesDifficultySuper easyNutrition per servingCalories 169 8 Fat 3.9g 6 Saturates 1.6g 8 Sugars 1.5g 2 Protein 15.1g 30 Carbs 16.3g 6 Of an adult& 39;s reference intakeIngredients1 knob of unsalted butter200 g brown shrimps, from sustainable sources100 ml cider2-4 slices of breadRecipe FromJamie MagazineBy Andy HarrisMethodMelt the butter in a pan over medium heat and add the shrimps.

Food Allergy Mums& 39; chicken casseroleServes 4Cooks In35 minutesDifficultyNot too trickyNutrition per servingCalories 544 27 Fat 31.2g 45 Saturates 8.8g 44 Sugars 9.6g 11 Salt 1.4g 23 Protein 37.5g 75 Carbs 30.4g 12 Fibre 3.9g -Of an adult& 39;s reference intakeIngredients2 tablespoons olive oil4-6 boneless higher-welfare chicken thighs with skin on , (depending on the age and appetite of your children)100 g higher-welfare bacon lardons or chopped bacon1 large onion , chopped2 small sweet potatoes , peeled and cut into cubes16 button mushrooms , cut into quarters500 ml fresh chicken stock3 sprigs of thymeRecipe FromFood Allergy MumsBy Food Allergy MumsMethodHeat the oil in a heavy-based pan over a medium to high heat and fry the chicken, skin side down, until it becomes crispy.

Anna Friel& 39;s Balinese pork stewTurbocharged with hot chilli sambalTurbocharged with hot chilli sambalServes 8Cooks In2 hours 40 minutesDifficultyNot too trickyNutrition per servingCalories 709 35 Fat 31.7g 45 Saturates 15.4g 77 Sugars 7.5g 8 Salt 0.5g 8 Protein 44.1g 88 Carbs 61.9g 24 Fibre 2.8g -Of an adult& 39;s reference intakeIngredients750 g skinless boneless higher-welfare pork belly , cut into finger-length strips750 g higher-welfare pork belly ribs , halvedolive oil300 g Chinese long beans or green beans300 g pattypan squash½ a Chinese cabbage4 kaffir lime leaves2 x 400 g tins of light coconut milk500 g jasmine rice4 limesPASTE20 g fresh turmeric80 g galangal or ginger400 g small Thai shallots1 bulb of garlic2 fresh red bird& 39;s-eye chillies3 fresh red chillies5 candlenuts or macadamia nuts1 tablespoon each of black and white peppercorns50 g palm sugar1 teaspoon shrimp pasteSAMBAL3 small Thai shallots2 fresh bird& 39;s-eye chillies3 kaffir lime leaves2 sticks lemongrass2 limescoconut oilrecipe adapted fromJamie& 39;s Friday Night Feast CookbookBy Jamie OliverMethodPreheat the oven to 180ºC/350ºF/gas 4.

Vietnamese fish hot pot (Ca kho to)Serves 4Cooks In45 minutesDifficultyNot too trickyNutrition per servingCalories 336 17 Fat 3.8g 5 Saturates 0.9g 5 Sugars 42.4g 47 Protein 31.2g 62 Carbs 43.5g 17 Of an adult& 39;s reference intakeIngredients3 cloves of garlic5cm piece of ginger5 shallots1 bunch of spring onions2 whole red Thai chillies750 g firm white fish, such as monkfish, halibut, from sustainable sources150 g golden caster sugar3 tablespoons Asian fish sauce1 splash of groundnut oil400 ml coconut water (not milk)Recipe FromJamie MagazineBy Georgina HaydenMethodPeel and finely chop the garlic, ginger and shallots, trim and chop the spring onions into 2cm pieces, and prick the chillies.

Christmas colchester puddingBerry compote, zesty tapioca & pink meringueBerry compote, zesty tapioca & pink meringueServes 12Cooks In1 hour 50 minutes plus soaking and chillingDifficultyShowing offNutrition per servingCalories 360 18 Fat 13.1g 19 Saturates 5.4g 27 Sugars 49.3g 55 Protein 6.3g 13 Carbs 57.

Croustade (apple tart)Armagnac, lemon & rosemaryArmagnac, lemon & rosemaryServes 6–8Cooks In1 hour 10 minutes plus marinating overnight and coolingDifficultyNot too trickyNutrition per servingCalories 303 15 Fat 10.7g 15 Saturates 3.3g 17 Sugars 33g 37 Protein 2.1g 4 Carbs 43.5g 17 Of an adult& 39;s reference intakeIngredients1 kg apples , such as Golden Delicious or Chantecler100 ml armagnac55 g unsalted butter12 sheets of filo pastry (270g)115 g caster sugar , plus extra for sprinkling1 teaspoon vanilla sugar or a few drops of vanilla extract1 lemon1 small sprig of fresh rosemaryRecipe FromJamie MagazineBy Caroline ConranMethodPeel, core and quarter the apples, then thinly slice and place into a bowl.

Serves 4Cooks In1 hour 10 minutesDifficultyNot too trickyNutrition per servingCalories 635 32 Fat 11.3g 16 Saturates 3.6g 18 Sugars 36.6g 41 Protein 41.5g 83 Carbs 56.8g 22 Of an adult& 39;s reference intakeIngredientsolive oil1 whole rabbit, gutted and jointed, liver and kidneys reserved1 onion3 big cloves of garlic12 banana shallots1 bunch of baby carrots6 baby turnips or 1 medium turnip4 fresh bay leaves100 g golden sultanas750 ml Muscat de St Jean de Minervois, or other sweet wine1 tablespoon onion jam , optionalRecipe FromJamie MagazineBy Bertie EdenMethodIn a large casserole dish over a medium heat, warm a good drizzle of oil, then brown the rabbit pieces, turning and adding the reserved offal.

Grilled scallops with anchovy, mint & corianderAn impressively simple starterAn impressively simple starterServes 6Cooks In15 minutesDifficultyNot too trickyNutrition per servingCalories 454 23 Fat 34.9g 50 Saturates 2.4g 12 Sugars 0.6g 1 Protein 19.7g 39 Carbs 14.7g 6 Of an adult& 39;s reference intakeIngredients12 scallops , roe attached and shells reserved, from sustainable sources100 g fresh white breadcrumbsANCHOVY, MINT & CORIANDER DRESSING½ a bunch of fresh coriander , (15g)½ a bunch of fresh mint , (15g)10 anchovies in oil , from sustainable sources200 ml rapeseed oil1-2 limesRecipe FromJamie MagazineBy Nathan OutlawMethodPreheat the grill to full whack.

Serves 4Cooks In55 minutesDifficultyNot too trickyNutrition per servingCalories 205 10 Fat 8.1g 12 Saturates 1.3g 7 Sugars 4.2g 5 Protein 20.9g 42 Carbs 6.6g 3 Of an adult& 39;s reference intakeIngredients1 clove of garlic½ a fresh red chilli½ a small onion½ a stick of celery½ a small carrot1 baby leek or ¼ of a medium leekolive oil1 pinch of saffron¼ teaspoon fennel seeds1 pinch of ground cinnamon1 lemon1 orange1 x 400 g tin of plum tomatoes150 ml white wine1 litre organic fish stock4 small pieces of red snapper, from sustainable sources4 small pieces of striped bass, from sustainable sources5 anchovies, from sustainable sources12 mussels, from sustainable sources12 cockles, from sustainable sources4 scallops, preferably on shell, from sustainable sourcesRecipe FromJamie MagazineBy April BloomfieldMethodPeel and finely slice the garlic, then finely chop the chilli.

Sausage, kale & ricotta bakeServes 4Cooks In1 hour 10 minutesDifficultyNot too trickyNutrition per servingCalories 652 33 Fat 25.9g 37 Saturates 10g 50 Sugars 5.4g 6 Salt 1.40g 23 Protein 30.7g 61 Carbs 78.7g 30 Fibre 5g -Of an adult& 39;s reference intakeIngredients1 onion2 cloves of garlic1 fresh green chilliolive oil1 lemon4 higher-welfare sausages400 g conchiglie pasta200 g kale3 sprigs of fresh oregano200 g ricotta cheese30 g pecorino cheeseRecipe FromJamie MagazineBy Laura FyfeMethodPreheat the oven to 180ºC/gas 4.