Category New recipes

Veal parmigiana
New recipes

Veal parmigiana

Veal parmigianaCrispy breaded veal escalopesCrispy breaded veal escalopesServes 4Cooks In1 hour 10 minutesDifficultySuper easyNutrition per servingCalories 556 28 Fat 18g 26 Saturates 8g 40 Sugars 6.3g 7 Protein 64.1g 128 Carbs 33.5g 13 Of an adult& 39;s reference intakeIngredientsa few sprigs of fresh basilolive oil3 cloves of garlic , peeled and finely sliced3 anchovies , from sustainable sources1 fresh red chilli2 x 400 g tins of chopped tomatoes200 g fresh breadcrumbsa few sprigs of fresh thyme , leaves pickeda handful of freshly grated Parmesan cheese1 lemon150 g plain flour2 large free-range eggs , beaten4 x 200 g higher-welfare veal or pork leg escalopes , flattened to a thickness of 2cm1 x 125 g ball of buffalo mozzarella cheeseRecipe FromJamie& 39;s AmericaBy Jamie OliverMethodItalian immigrants brought this dish to America, and since then veal parmigiana has become a classic New York dish, and rightly so.

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Cheesy leeks à la Oliver

Cheesy leeks à la OliverGarlic, thyme, Parmesan, Cheddar & BrieGarlic, thyme, Parmesan, Cheddar & BrieServes 12 as a sideCooks In1 hourDifficultySuper easyNutrition per servingCalories 151 8 Fat 12.9g 18 Saturates 6.8g 34 Sugars 1.3g 1 Protein 6.3g 13 Carbs 1.8g 1 Of an adult& 39;s reference intakeIngredients6 large leeks2 cloves of garlic5 sprigs of fresh thymeolive oil1 knob of unsalted butter100 ml single cream100 g Cheddar cheese50 g Parmesan cheese100 g brieRecipe FromJamie MagazineBy Jamie OliverMethodPreheat the oven to 180ºC/350ºF/gas 4.
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New recipes

Prawn & coconut curry

Prawn & coconut curryGinger, lemongrass & lime leavesGinger, lemongrass & lime leavesServes 3Cooks In20 minutesDifficultyNot too trickyNutrition per servingCalories 219 11 Fat 8.5g 12 Saturates 4.4g 22 Sugars 7.1g 8 Protein 23.6g 47 Carbs 10.3g 4 Of an adult& 39;s reference intakeIngredients1 large onion2 cloves of garlic1-2 fresh red chillies3cm piece of ginger½ stalk of lemongrassgroundnut oil2 lime leaves , optional400 g raw, peeled king prawns, from sustainable sources200 g sugarsnap peas, mangetout or green beans100 g peas50 g coconut cream100 ml organic vegetable stock , optionalThai fish sauce or other Asian fish sauce1 limeRecipe FromJamie MagazineBy Kate McCulloughMethodPeel the onion and finely slice along with the chillies.
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New recipes

Herby lamb kebabs

Herby lamb kebabsWith cherry tomatoes & chunky onion wedgesWith cherry tomatoes & chunky onion wedgesServes 4Cooks In25-45 minutes plus marinating timeDifficultyNot too trickyNutrition per servingCalories 472 24 Fat 30.8g 44 Saturates 12.5g 63 Sugars 10.2g 11 Protein 35.3g 71 Carbs 13.8g 5 Of an adult& 39;s reference intakeIngredients8 long woody sprigs of fresh rosemary (or use wooden skewers)600 g quality lean lamb , such as cannon, loin, leg2 large red onions200 g ripe cherry tomatoes½ a bunch of fresh mint300 g fat-free natural yoghurt1 lemonextra virgin olive oilMARINADE1 large handful of wild garlic leaves or 3 cloves of garlic2 big pinches of fennel seeds1 lemonolive oilRecipe FromJamie MagazineBy Ginny RolfeMethodFor the marinade, tear the wild garlic or peel the garlic cloves, then use a pestle and mortar to smash it up with the fennel seeds and some sea salt and black pepper.
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New recipes

Duck ceviche

Serves 6Cooks In45 minutes plus marinating timeDifficultyNot too trickyNutrition per servingCalories 400 20 Fat 26.3g 38 Saturates 5.9g 30 Sugars 6.5g 7 Protein 31.2g 62 Carbs 8.7g 3 Of an adult& 39;s reference intakeIngredients2 cloves of garlic2 tablespoons aji amarillo paste or 3 tablespoons Rico Picante Amarillo chilli sauce1 limeolive oil1 x 225 g duck breast1 x 360 g duck leg2 red onions200 ml orange juice½ tablespoon ground cumin6 sprigs of fresh coriander1 fresh red chilliSALAD1 ripe avocado6 sprigs of fresh coriander6 fresh chivesextra virgin olive oil1 limeRecipe FromJamie MagazineBy Andy HarrisMethodPeel and finely chop the garlic, then place in a large bowl with the aji amarillo paste (or sauce), lime juice and 1 tablespoon of olive oil.
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New recipes

Baumkuchen

Serves 16Cooks In1 hour 20 minutes plus chilling timeDifficultyShowing offNutrition per servingCalories 489 24 Fat 24.8g 35 Saturates 12.4g 62 Sugars 43g 48 Protein 8.3g 17 Carbs 55.2g 21 Of an adult& 39;s reference intakeIngredients220 g unsalted butter (at room temperature) , plus extra for greasing300 g golden marzipan100 ml single cream225 g sugar10 large free-range eggs½ tablespoon vanilla extract1 orange150 g self-raising flour100 g cornflour300 g thin-cut marmalade200 g dark chocolate (70 )50 ml spiced run , such as Sailor Jerry25 g toasted flaked almondsRecipe FromJamie MagazineBy Georgina HaydenMethodPreheat the grill to medium-high, and grease and line the base of a 23cm springform cake tin.
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New recipes

Mega meatball sub

Mega meatball subLoaded with cheese & lashings of gravyLoaded with cheese & lashings of gravyServes 6Cooks In1 hourDifficultyNot too trickyNutrition per servingCalories 691 35 Fat 32.6g 47 Saturates 14.2g 71 Sugars 10.2g 11 Salt 2.3g 38 Protein 49.7g 99 Carbs 46.7g 18 Fibre 4.4g -Of an adult& 39;s reference intakeIngredientsolive oil1 small potato500 g minced higher-welfare pork shoulder500 g quality minced beef4 sprigs of fresh rosemary6 submarine rollsred wine vinegar100 g Red Leicester cheese50 g watercressGRAVY2 red onions1 bulb of fennel1 heaped tablespoon plain flour100 ml porter or stout1 litre quality organic chicken stock1 tablespoon HP sauce1 tablespoon tomato ketchup1 tablespoon Worcestershire sauce1 teaspoon English mustard1 tablespoon mango chutneyrecipe adapted fromJamie& 39;s Friday Night Feast CookbookBy Jamie OliverMethodPreheat the oven to 200ºC/400ºF/gas 6.
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Barbecue ribs

Serves 4-6Cooks In1 hour 45 minutesDifficultyNot too trickyNutrition per servingCalories 737 37 Fat 50.4g 72 Saturates 17.9g 90 Sugars 15.2g 17 Salt 2.3g 38 Protein 54.1g 108 Carbs 16.4g 6 Of an adult& 39;s reference intakeIngredientsolive oil2 racks of higher-welfare pork loin back ribs (about 1.6kg)MARINADE1 fresh red chilli1 thumb-sized piece of ginger2 cloves of garlic150 ml unsweetened apple juice100 ml white wine vinegar2 heaped tablespoons tomato ketchup1 tablespoon Dijon mustard100 ml low-salt soy sauce100 g soft brown sugarRecipe FromJamie MagazineBy Christina MackenzieMethodPreheat the oven to 200ºC/gas 6.
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New recipes

Filipe's folar de olhao

Makes 4 (each folar serves 4 to 6)Cooks In1 hour 30 minutesDifficultyNot too trickyNutrition per servingCalories 154 8 Fat 4.6g 7 Saturates 2.6g 13 Sugars 11.2g 12 Protein 2.7g 5 Carbs 25.1g 10 Of an adult& 39;s reference intakeIngredientsDOUGH30 g unsalted butter1 large free-range egg1 orange330 g self-raising flour60 g brown sugar5 g fine sea salt75 ml milkFILLING50 g brown sugar½ teaspoon ground cinnamon½ teaspoon ground fennel seeds30 g unsalted butterGLAZE50 g brown sugar1 tablespoon runny honey2 tablespoons fresh orange juiceRecipe FromJamie MagazineMethodFor the dough, melt the butter, beat the egg and juice the orange, then mix all the dough ingredients (except the milk) in a bowl, adding up to 75ml of milk little by little, until the mixture forms a smooth and relatively stiff dough.
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New recipes

Lamb chops with ratatouille

Lamb chops with ratatouilleServes 4Cooks In45 minutesDifficultyNot too trickyNutrition per servingCalories 571 29 Fat 41.9g 60 Saturates 16.6g 83 Sugars 10.3g 11 Salt 1.4g 23 Protein 36.2g 72 Carbs 13.1g 5 Fibre 5.1g -Of an adult& 39;s reference intakeIngredients2 cloves of garlic2 onions2 sticks of celery2 courgettes1 aubergine2 ripe tomatoes1 sprig of fresh thymeolive oil1 tablespoon caperberriers1 handful black olives8 lamb chopsRecipe FromJamie MagazineBy Andy HarrisMethodPeel and chop the garlic, peel the onions, then dice along with the celery, courgettes and aubergine.
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Queen of puddings

Serves 6Cooks In1 hour 20 minutesDifficultyNot too trickyNutrition per servingCalories 227 11 Fat 6.6g 9 Saturates 3.2g 16 Sugars 26.1g 29 Protein 5.9g 12 Carbs 35.7g 14 Of an adult& 39;s reference intakeIngredients25 g butter , plus extra for greasing285 ml milk100 g sugar85 g fresh white breadcrumbs1 large lemon2 large free-range eggs2 tablespoons raspberry jamRecipe FromJamie MagazineBy Mrs HarrisMethodPreheat the oven to 180ºC/gas 4.
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New recipes

Peach ice cream

Serves 6Cooks In15 minutes plus freezingDifficultySuper easyNutrition per servingCalories 346 17 Fat 22.0g 31 Saturates 13.7g 69 Sugars 32.9g 37 Protein 1.7g 3 Carbs 32.9g 13 Of an adult& 39;s reference intakeIngredients500 g ripe peaches150 g caster sugar1-2 tablespoons brandy or peach schnapps275 ml double creamRecipe FromJamie MagazineBy Paul LevyMethodPeel, stone and thickly dice the peaches, then place in a heatproof bowl.
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New recipes

Socca with caramelised onions

Socca with caramelised onionsMakes 12Cooks In40-50 minutes depending on if you are cooking all the soccas in one goDifficultySuper easyNutrition per servingCalories 122 6 Fat 6.4g 9 Saturates 2.4g 12 Sugars 5g 6 Protein 5g 10 Carbs 11.6g 4 Of an adult& 39;s reference intakeIngredients125 g chickpea flour1 teaspoon olive oil4 large onions½ a bunch of fresh rosemary12 anchovy fillets200 g black olives (stone in)30 g unsalted butter1 tablespoon caster sugarRecipe FromJamie MagazineBy Joss HerdMethodIn a bowl, mix the chickpea flour and oil with a pinch of sea salt and 290ml water, and whisk until smooth.
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Warm potato salad with capers & rocket

Warm potato salad with capers & rocketServes 4 to 6Cooks In30 minutesDifficultySuper easyNutrition per servingCalories 482 24 Fat 25g 36 Saturates 3.8g 19 Sugars 4.3g 5 Protein 5.8g 12 Carbs 57.5g 22 Of an adult& 39;s reference intakeIngredients1.5 kg mixed potatoes, such as new, Charlotte, Kipfler1 small bunch of rocket8 tablespoons extra virgin olive oil4 tablespoons red wine vinegar2 tablespoons capersRecipe FromJamie MagazineBy Andy HarrisMethodScrub and leave some of the potatoes whole, then peel and cut the rest into equal sizes.
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New recipes

Dolly’s bramble trifle

Serves 10Cooks In30 minutes plus refrigerating for 3 hoursDifficultyNot too trickyNutrition per servingCalories 479 24 Fat 34.9g 50 Saturates 17.1g 86 Sugars 23.6g 26 Protein 8.5g 17 Carbs 29.2g 11 Of an adult& 39;s reference intakeIngredients200 g ready-made madeira sponge100 ml sweet sherry100 g amaretti biscuits300 g brambles300 ml double creamCUSTARD500 ml milk150 ml double cream8 large free-range egg yolks75 g sugar1 heaped tablespoon cornflourRecipe FromJamie MagazineBy Peter BeggMethodFor the custard, pour the milk and cream into a saucepan and place over a medium heat.
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Squid with tamarind recado & pineapple salsa

Squid with tamarind recado & pineapple salsaServes 6Cooks In1 hour 10 minutesDifficultyNot too trickyNutrition per servingCalories 148 7 Fat 1.8g 3 Saturates 0.4g 2 Sugars 15g 17 Protein 14.6g 29 Carbs 17.3g 7 Of an adult& 39;s reference intakeIngredients500 g squid, cleaned, from sustainable sources1 limeTAMARIND RECADO4 plum tomatoes1 onion6 cloves of garlicolive oil100 g tamarind pulp or 80g tamarind paste6 dried chipotle chilliesPINEAPPLE & CHILLI SALSA120 g chopped fresh pineapple½ a bunch of fresh mint½ a limeRecipe FromJamie MagazineBy Andy HarrisMethodPreheat the oven to 200ºC/gas 6.
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Cambridge burnt cream

Serves 6Cooks In1 hour plus chillingDifficultyNot too trickyNutrition per servingCalories 189 9 Fat 15.3g 22 Saturates 8.8g 44 Sugars 9g 10 Protein 3.5g 7 Carbs 9.3g 4 Of an adult& 39;s reference intakeIngredients150 ml double cream250 ml milk1 vanilla pod3 large free-range egg yolk40 g sugar , plus extra for the crustsRecipe FromJamie MagazineBy Christina MackenzieMethodPreheat the oven to 150ºC/gas 2.
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New recipes

Black bread

Makes 2 loavesCooks In35 minutes plus proving timeDifficultyShowing offNutrition per servingCalories 216 11 Fat 4.7g 7 Saturates 2.4g 12 Sugars 3.1g 3 Protein 6.3g 13 Carbs 33.7g 13 Of an adult& 39;s reference intakeIngredients2 x 7 g packets of fast-acting yeast1 teaspoon white caster sugar1 shallot4 tablespoons molasses75 g unsalted butter , (at room temperature)1 shot of extra-strong coffee25 g dark chocolate (70 )4 tablespoons cider vinegar60 g wholewheat flour400 g rye flour400 g strong bread flour125 g bran2 tablespoons caraway seeds½ teaspoon fennel seedsolive oil , for greasingRecipe FromJamie MagazineBy Georgie SocratousMethodIn a jug, mix the yeast and sugar with 100ml tepid water and give it a good stir to combine.
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New recipes

Scandinavian starter

Scandinavian starterCrisp juniper toasts, shaved salad, dillCrisp juniper toasts, shaved salad, dillServes 4Cooks In20 minutesDifficultyNot too trickyNutrition per servingCalories 327 16 Fat 21.4g 31 Saturates 6.4g 32 Sugars 10.9g 12 Salt 1.1g 18 Protein 8.3g 17 Carbs 25.7g 10 Fibre 8g -Of an adult& 39;s reference intakeIngredients2 bulbs of fennel230 g celeriac1½ lemons3 small beetroots12 baby radishes6 cornichons , plus 2 tablespoons of the pickling liquid12 pickled walnuts½ a bunch of fresh dill3 shallotsextra virgin olive oil3 slices of sourdough bread10 juniper berries , plus extra for serving1 large knob of butter125 ml Greek yoghurt or sour cream1 pomegranateRecipe FromJamie MagazineBy Jamie OliverMethodReserving the fronds, use a sharp knife or mandolin (use the guard!
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Dipping salts for boiled quail eggs

Dipping salts for boiled quail eggsCooks In10 minutesDifficultySuper easyIngredientsSMOKY SWEET½ tablespoon sweet smoked paprikaa pinch of cayenne pepper3 tablespoons sea saltGREEN ONION1 tablespoon chopped chives½ teaspoon cracked black pepper½ tablespoon lemon zest3 tablespoons sea saltORIENTAL½ tablespoon togarashi seasoning1 tablespoon black or white sesame seeds, toasted3 tablespoons sea saltRecipe FromJamie MagazineBy Joss HerdMethodCelery salt is a traditional condiment for boiled eggs, but here are three modern alternatives.
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Pea, mint & basil arancini cakes

Pea, mint & basil arancini cakesServes 4Cooks In50 minutes plus coolingDifficultyNot too trickyNutrition per servingCalories 744 37 Fat 48.5g 69 Saturates 9.2g 46 Sugars 2.6g 3 Protein 16.0g 32 Carbs 56.4g 22 Of an adult& 39;s reference intakeIngredients5 spring onions1 small clove of garlicolive oil160 g arborio risotto rice80 ml white wine500 ml hot organic vegetable stock40 g fresh or frozen peas20 g butter1 lemon20 g Parmesan cheese2 sprigs of fresh mint½ a bunch of fresh basil2 large free-range eggs200 g fresh breadcrumbsvegetable oilRecipe FromJamie MagazineBy Rebecca RauterMethodTrim and finely chop the spring onions, peel and finely chop the garlic.
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