Category The best recipes

Baked clams with roasted sweet shallots & fennelWhite wine, parsley & lemonWhite wine, parsley & lemonServes 6Cooks In1 hour 10 minutesDifficultyNot too trickyNutrition per servingCalories 269 13 Fat 11g 16 Saturates 1.4g 7 Sugars 3.7g 4 Salt 0.3g 5 Protein 24.4g 49 Carbs 8.6g 3 Fibre 1g -Of an adult& 39;s reference intakeIngredients20 round shallots1 large bulb of fennel1 teaspoon fennel seeds1 teaspoon dried chilli flakesolive oil1.

Leek & salmon parcelsWith white wine, sweet leeks & capersWith white wine, sweet leeks & capersServes 4Cooks In40 minutesDifficultyNot too trickyNutrition per servingCalories 358 18 Fat 24.6g 35 Saturates 7.3g 37 Sugars 1.9g 2 Salt 0.3g 5 Protein 26.2g 52 Carbs 2.5g 1 Fibre 0.4 g -Of an adult& 39;s reference intakeIngredients50 g unsalted butter2 medium leeks4 salmon fillets , skin off, scaled, pin-boned, from sustainable sources8 tablespoons dry vermouth , or dry white wine4 tablespoons organic chicken stock1 tablespoon baby capersa few sprigs of fresh dillRecipe FromJamie MagazineBy Sunil VijayakerMethodPreheat the oven to 200ºC/400ºF/gas 6.

Clare& 39;s chicken fajitas with cheat& 39;s mole sauceWith fresh coriander, lime & yoghurtWith fresh coriander, lime & yoghurtServes 4Cooks In25 minutesDifficultyNot too trickyNutrition per servingCalories 485 24 Fat 18.1g 26 Saturates 4.6g 23 Sugars 13.9g 15 Salt 1.5g 25 Protein 37g 74 Carbs 42g 16 Fibre 8.

Easy rustic gnocchiTender asparagus, fresh thyme & ParmesanTender asparagus, fresh thyme & ParmesanServes 2Cooks In30 minutesDifficultyNot too trickyNutrition per servingCalories 434 22 Fat 16g 23 Saturates 6g 30 Sugars 6g 7 Salt 0.5g 8 Protein 21.3g 43 Carbs 54.5g 21 Fibre 6.4g -Of an adult& 39;s reference intakeIngredients400 g floury potatoes350 g asparagus50 g plain flour½ a bunch of fresh thyme (15g)50 g Parmesan cheeserecipe adapted from5 Ingredients – Quick & Easy FoodBy Jamie OliverMethodWash the potatoes, chop into 3cm chunks and cook in a large pan of boiling salted water for 12 minutes, or until tender.

Crab & fennel spaghettiWith cherry tomatoes & a kick of fresh chilliWith cherry tomatoes & a kick of fresh chilliServes 2Cooks In18 minutesDifficultyNot too trickyNutrition per servingCalories 464 23 Fat 13.2g 19 Saturates 2.6g 13 Sugars 8.6g 10 Salt 1.1g 18 Protein 26.1g 52 Carbs 63.9g 25 Fibre 3.

Tender lamb shoulderWith tomatoes, chickpeas & preserved lemonWith tomatoes, chickpeas & preserved lemonServes 8Cooks In6 hours 10 minutes (10 minutes prep, 6 hours cook)DifficultyNot too trickyNutrition per servingCalories 522 26 Fat 26.7g 38 Saturates 10.2g 51 Sugars 5.8g 6 Salt 0.7g 12 Protein 37.

Apple crumble cookiesFruity, crumbly, buttery joyFruity, crumbly, buttery joyMakes 24Cooks In24 minutesDifficultyNot too trickyNutrition per servingCalories 89 4 Fat 3.8g 5 Saturates 2.2g 11 Sugars 6.9g 8 Salt 0.2g 3 Protein 1.1g 2 Carbs 13.1g 5 Fibre 0.7g -Of an adult& 39;s reference intakeIngredients100 g dried apple200 g self-raising flour100 g unsalted butter , (cold)100 g caster sugar1 large free-range eggRecipe From5 Ingredients – Quick & Easy FoodBy Jamie OliverMethodPreheat the oven to 200ºC/400ºF/gas 6.

Messy meatball bunsWith pesto, mozzarella & tomato sauce for dunkingWith pesto, mozzarella & tomato sauce for dunkingMakes 4Cooks In21 minutesDifficultyNot too trickyNutrition per servingCalories 495 25 Fat 24g 34 Saturates 8.5g 43 Sugars 5.8g 6 Salt 2g 33 Protein 35.5g 71 Carbs 35.5g 14 Fibre 2.

Miso-grilled aubergine & cucumber pickle rice bowlWith toasted sesame seedsWith toasted sesame seedsServes 4Cooks In1 hourDifficultyNot too trickyNutrition per servingCalories 351 18 Fat 2.2g 3 Saturates 0.4g 2 Sugars 12.8g 14 Salt 1.5g 25 Protein 7.4g 15 Carbs 78.8g 30 Fibre 1.1g -Of an adult& 39;s reference intakeIngredients¼ of a cucumber1 tablespoon caster sugar , plus 1 pinch7 tablespoons Japanese rice vinegar300 g sushi rice3 aubergines , (750g total)3 tablespoons sweet white (shiro) miso1 tablespoons mirin rice wine4 spring onions1 tablespoon sesame seeds , optionalRecipe FromJamie MagazineBy Myles WilliamsonMethodSlice the cucumber into thin rounds and place in a bowl.

Sesame labnehWith pan-roasted beets, pickled shallots & toasted pine nutsWith pan-roasted beets, pickled shallots & toasted pine nutsServes 6Cooks In3 hoursDifficultyNot too trickyNutrition per servingCalories 327 16 Fat 23.2g 33 Saturates 5.1g 26 Sugars 19.5g 22 Salt 1.2g 20 Protein 9.6g 19 Carbs 20.

St Clement’s granita & shortbreadLemon, orange & juniper berriesLemon, orange & juniper berriesServes 4Cooks In50 minutes plus freezing, chilling & restingDifficultyNot too trickyNutrition per servingCalories 409 20 Fat 13.6g 19 Saturates 8.6g 43 Sugars 44.2g 49 Salt 0.59g 10 Protein 3g 6 Carbs 71g 27 Fibre 1.

One-cup pancakes with blueberriesAnd a dollop of natural yoghurtAnd a dollop of natural yoghurtServes 4Cooks In15 minutesDifficultySuper easyNutrition per servingCalories 242 12 Fat 10.4g 15 Saturates 2.6g 13 Sugars 9.1g 10 Salt 0.6g 10 Protein 7.8g 16 Carbs 31.4g 12 Fibre 1.7g -Of an adult& 39;s reference intakeIngredients1 large free-range egg1 cup of self-raising flour1 cup of milk200 g blueberriesolive oil4 tablespoons natural yoghurtrecipe adapted fromJamie& 39;s Ministry of FoodBy Jamie OliverMethodCrack the egg into a large mixing bowl, add the flour, milk and a tiny pinch of sea salt.

Korean fried chickenWith a sticky, spicy sauce & toasted sesame seedsWith a sticky, spicy sauce & toasted sesame seedsServes 4Cooks In50 minutesDifficultyNot too trickyNutrition per servingCalories 825 41 Fat 48.6g 69 Saturates 8.7g 44 Sugars 28.8g 32 Salt 4.21g 70 Protein 42.2g 84 Carbs 57.6g 22 Fibre 2.

Banana & cinnamon porridgeWith toasted almonds & poppy seedsWith toasted almonds & poppy seedsServes 4 childrenCooks In15 minutesDifficultyNot too trickyNutrition per servingCalories 315 16 Fat 12.5g 18 Saturates 2.8g 14 Sugars 17.9g 20 Salt 0.2g 3 Protein 12.7g 25 Carbs 47.4g 18 Fibre 3.

Stuffed braided breadWith two different fillingsWith two different fillingsMakes 2 loavesCooks In2 hours plus provingDifficultyNot too trickyNutrition per servingCalories 441 22 Fat 16.8g 24 Saturates 3g 15 Sugars 3.2g 4 Salt 1.4g 23 Protein 12.8g 26 Carbs 62.7g 24 Fibre 3.5g -Of an adult& 39;s reference intakeIngredients10 g instant yeast500 g strong white bread flour , plus extra for dusting125 g spelt flour2 teaspoons runny honeyolive oilWALNUT & PARSLEY FILLING60 g walnut halves½ a bunch of fresh flat-leaf parsley1 clove of garlicTOMATO & OREGANO FILLING½ a bunch of fresh oregano50 g sun-blush tomatoes35 g Parmesan cheeseRecipe FromJamie MagazineBy Marina FilippelliMethodCombine the yeast, flours and 2 teaspoons of sea salt in a bowl and make a well in the centre.

Wilted spinach with yoghurt & raisinsWith a hint of garlic & good oilWith a hint of garlic & good oilServes 8Cooks In15 minutesDifficultyNot too trickyNutrition per servingCalories 117 6 Fat 7.9g 11 Saturates 3.9g 20 Sugars 7.6g 8 Salt 0.6g 10 Protein 4.1g 8 Carbs 7.8g 3 Fibre 0g -Of an adult& 39;s reference intakeIngredients300 g frozen spinach , (or 800g fresh spinach)1 small clove of garlic500 g Greek yoghurtsunflower oil40 g raisinsextra virgin olive oilRecipe FromJamie MagazineBy Yasmin KhanMethodPlace the spinach in a saucepan with a few tablespoons of water and cook over a medium heat for a few minutes, or until defrosted (if using frozen) and just cooked.

Scarlett Moffatt& 39;s Scotch eggsWith fresh herbs & a spicy kickWith fresh herbs & a spicy kickServes 6Cooks In1 hour 10 minutesDifficultyNot too trickyNutrition per servingCalories 670 34 Fat 48.4g 69 Saturates 10.3g 52 Sugars 1.2g 1 Salt 1.4g 23 Protein 32.3g 65 Carbs 29.4g 11 Fibre 1.2g -Of an adult& 39;s reference intakeIngredients1 sprig of fresh rosemary1 sprig of fresh sage600 g higher-welfare pork shoulder , diced1 whole nutmeg , for grating1 pinch of smoked paprika or cayenne pepper3 anchovy fillets in oil , from sustainable sources8 large free-range eggs100 g plain flour200 g breadcrumbs3 litres vegetable oil , for fryingrecipe adapted fromJamie& 39;s Friday Night Feast CookbookBy Jamie OliverMethodPick the rosemary and sage leaves into a food processor, add the pork shoulder, a good grating of nutmeg, the smoked paprika or cayenne, the anchovies and a pinch of sea salt and black pepper, then blitz to combine.

Salmon en croûteSpinach-stuffed crust & cheesy sauceSpinach-stuffed crust & cheesy sauceServes 8Cooks In1 hour 10 minutes plus coolingDifficultyNot too trickyNutrition per servingCalories 657 33 Fat 43.5g 62 Saturates 14.8g 74 Sugars 7.1g 8 Salt 1.2g 20 Protein 37.3g 75 Carbs 36.7g 14 Fibre 2.

Rack of lambWith a garlic, parsley & pistachio crustWith a garlic, parsley & pistachio crustServes 4Cooks In50 minutes plus restingDifficultyNot too trickyNutrition per servingCalories 693 35 Fat 57.2g 82 Saturates 19.6g 98 Sugars 4.3g 5 Salt 2g 33 Protein 29.5g 59 Carbs 16g 6 Fibre 5.5g -Of an adult& 39;s reference intakeIngredients2 x French-trimmed 7-bone racks of lamb , (caps, fat and sinews removed)olive oilunsalted butter3 cloves of garlic100 g shelled pistachios1 bunch of fresh flat-leaf parsley , (30g)75 g bread1 whole nutmeg , for gratingDijon mustardGREEN BEANS350 g fine green beans1 tablespoon white wine vinegarextra virgin olive oil½ a lemon3 sprigs of fresh tarragonrecipe adapted fromJamie Oliver& 39;s Christmas CookbookBy Jamie OliverMethodGet your meat out of the fridge and up to room temperature before you cook it.

Martin Clunes& 39; Mallorcan paellaChicken, pork, crayfish, tiger prawns, mussels & squidChicken, pork, crayfish, tiger prawns, mussels & squidServes 6Cooks In1 hour 15 minutesDifficultyNot too trickyNutrition per servingCalories 642 32 Fat 19.8g 28 Saturates 3.9g 20 Sugars 6.6g 7 Salt 3.1g 52 Protein 58.