Partridge kievWith herby garlic butterWith herby garlic butterServes 4Cooks In35 minutes plus chillingDifficultyNot too trickyNutrition per servingCalories 390 20 Fat 20.7g 30 Saturates 7.6g 38 Sugars 1.4g 2 Protein 29.2g 58 Carbs 20.5g 8 Of an adult& 39;s reference intakeIngredients1 clove of garlic75 g unsalted butter , (at room temperature)½ a bunch of fresh flat-leaf parsley4 x 60 g skinless partridge breasts50 g plain flour2 large free-range eggs2 handfuls of stale breadcrumbsolive oil1 lemonRecipe FromJamie MagazineBy Jamie OliverMethodMake a garlic butter by peeling and pounding the garlic with a good pinch of sea salt in a pestle and mortar until you have a paste.
Makes 16 piecesCooks In45 minutes plus chillingDifficultyNot too trickyNutrition per servingCalories 202 10 Fat 10.7g 15 Saturates 6.7g 34 Sugars 6.3g 7 Protein 1.3g 3 Carbs 23.7g 9 Of an adult& 39;s reference intakeIngredients200 g unsalted butter (at room temperature) , plus extra for greasing1 orange1 lemon100 g caster sugar , plus extra for sprinkling300 g gluten-free flour50 g rice flour1 teaspoon baking powderRecipe FromJamie MagazineBy Georgina HaydenMethodPreheat the oven to 180°C/350°F/gas 4, and grease a baking tray with the extra butter.
Makes 20, with ½ duck left overCooks In2 hours 40 minutesDifficultyShowing offNutrition per servingCalories 231 12 Fat 20g 29 Saturates 5.8g 29 Sugars 2.4g 3 Protein 9.1g 18 Carbs 3.1g 1 Of an adult& 39;s reference intakeIngredients1 higher-welfare duck2 cm piece of ginger1 teaspoon five-spice powdera few good pinches of ground cinnamon4 clementines½ a bunch of fresh mint1 pomegranateLEMON & CHILLI DRESSING1-2 fresh red chillies3 tablespoons extra virgin olive oilRecipe FromJamie MagazineBy Ginny RolfeMethodPreheat the oven to 190ºC/gas 5.
Serves 16Cooks In20 minutesDifficultySuper easyNutrition per servingCalories 245 12 Fat 14.3g 20 Saturates 7.2g 36 Sugars 21.7g 24 Protein 3.6g 7 Carbs 25.5g 10 Of an adult& 39;s reference intakeIngredients130 g butter150 g dark chocolate (70 cocoa solids)55 g cherries55 g roasted pecans225 g caster sugar55 g cocoa powder75 g plain flour¾ teaspoon baking powder3 large free-range eggs50 g milk or dark chocolate , optionalRecipe FromJamie MagazineBy Paul DringMethodPreheat the oven to 180ºC/gas 4.
Southern fried chickenWith red cabbage pickleWith red cabbage pickleServes 4Cooks In2 hours 15 minutes plus brining & tenderisingDifficultyShowing offNutrition per servingCalories 523 26 Fat 13.9g 20 Saturates 3.4g 17 Sugars 23.6g 26 Protein 27.0g 54 Carbs 76.1g 29 Of an adult& 39;s reference intakeIngredients4 free-range chicken thighs , skin on, bone in4 free-range chicken drumsticks200 ml buttermilk4 sweet potatoes200 g plain flour1 level teaspoon baking powder1 level teaspoon cayenne pepper1 level teaspoon hot smoked paprika1 level teaspoon onion powder1 level teaspoon garlic powder2 litres groundnut oilBRINE1 tablespoon black peppercorns25 g sea salt100 g brown sugar4 sprigs of fresh thyme4 fresh bay leaves4 cloves of garlicPICKLE1 teaspoon fennel seeds100 ml red wine vinegar1 heaped tablespoon golden caster sugar½ red cabbage , (500g)Recipe FromJamie& 39;s Comfort FoodBy Jamie OliverMethodTo make the brine, toast the peppercorns in a large pan on a high heat for 1 minute, then add the rest of the brine ingredients and 400ml of cold water.
Quick flatbreads with avocado & fetaCumin, rose harissa & yoghurtCumin, rose harissa & yoghurtServes 4Cooks In25 minutesDifficultyNot too trickyNutrition per servingCalories 213 11 Fat 10.3g 15 Saturates 3.7g 19 Sugars 8g 9 Salt -g 0 Protein 8g 16 Carbs 23.6g 9 Of an adult& 39;s reference intakeIngredients1 teaspoon cumin seeds250 g wholemeal self-raising flour , plus extra for dusting¾ teaspoon baking powder350 g plain yoghurtolive oil2 ripe avocados75 g feta cheese1 teaspoon rose harissaRecipe FromJamie MagazineBy Elspeth MestonMethodLightly toast the cumin in a dry pan, then tip into a bowl.
