Category: Traditional recipes

Spiced veggie rice with poached eggsWith cumin, cardamom & chilliWith cumin, cardamom & chilliServes 6Cooks In55 minutesDifficultyNot too trickyNutrition per servingCalories 407 20 Fat 14.9g 21 Saturates 2.8g 14 Sugars 5.6g 6 Salt 0.4g 7 Protein 14.8g 30 Carbs 56g 22 Fibre 3.6g -Of an adult& 39;s reference intakeIngredients7-8 spring onions2 cloves of garlic2 fresh red chilliesrapeseed or olive oil2 fresh bay leaves4 whole cardamom pods3 teaspoons coriander seeds3 teaspoons cumin seeds1 teaspoon ground turmeric300 g basmati rice400 g leftover roast veg , such as parsnips, beetroots, potatoes6 medium free-range eggs1 splash of white wine vinegar200 g leftover cooked green veg , such as Brussels sprouts, spinach1 bunch of fresh flat-leaf parsley , (30g)1 bunch of fresh mint , (30g)2 limes1 pomegranateRecipe FromJamie MagazineBy Anna JonesMethodPreheat the oven to 180°C/350°F/gas 4.

Sesame seared salmonTahini avocado & shred saladTahini avocado & shred saladServes 2Cooks In20 minutesDifficultyNot too trickyNutrition per servingCalories 552 28 Fat 33.1g 47 Saturates 6g 30 Sugars 8g 9 Salt 0.8g 13 Protein 28.4g 57 Carbs 35.1g 14 Fibre 6.2g -Of an adult& 39;s reference intakeIngredients150 g brown rice noodles2 limes2 x 100 g fillets of salmon, skin on, scaled and pin-boned, from sustainable sources4 teaspoons sesame seeds1 clove of garlic4 teaspoons tahini8cm piece of cucumber2 small carrots2 raw baby beets1 punnet of cress1 ripe avocadoextra virgin olive oil½-1 fresh red chilli2 sprigs of fresh corianderrecipe adapted fromEveryday Super FoodBy Jamie OliverMethodCook the noodles according to the packet instructions, then drain and toss in a little squeeze of lime juice.

Cranberry & cinnamon swirl bunsMakes 18-20Cooks In1 hour 35 minutesDifficultyNot too trickyNutrition per servingCalories 361 18 Fat 13.2g 19 Saturates 7.4g 37 Sugars 22g 24 Salt 0g 0 Protein 10.3g 21 Carbs 7.2g 3 Fibre 2.6g -Of an adult& 39;s reference intakeIngredients2 x 7 g sachets of fast-action yeast500 ml lukewarm milk3 large free-range eggs650 g plain or light spelt flour , plus extra for dusting200 g wholemeal flour1 pinch of ground cinnamon150 g unsalted butter , (at room temperature)150 g caster sugarunrefined caster sugar3 tablespoons apricot jam or runny honeyFILLING225 g dried cranberries3 oranges150 g unsalted butter , (at room temperature)150 g soft brown sugar6 teaspoons ground cinnamonRecipe FromJamie MagazineBy Anna JonesMethodIn a large bowl, dissolve the yeast in the warm milk, stirring with a whisk, then beat and add 1 egg and stir again.

Chocolate & chestnut yule logServes 12Cooks In1 hour 20 minutesDifficultyShowing offNutrition per servingCalories 447 22 Fat 28.5g 41 Saturates 14.5g 73 Sugars 34.7g 39 Salt -g 0 Protein 5.3g 11 Carbs 40.1g 15 Of an adult& 39;s reference intakeIngredients100 g walnuts1 teaspoon baking powder5 large free-range eggs125 g caster sugar25 g plain flour25 g quality cocoa powder3 tablespoons marsala or sweet sherry160 g dark chocolate (70 )180 g icing sugar180 g unsalted butter , (at room temperature)150 ml double cream150 ml sweetened chestnut puréeRecipe FromJamie MagazineBy Georgina HaydenMethodPreheat the oven to 180ºC/gas 4.

Serves 6 to 8Cooks In30 minutes plus chillingDifficultyNot too trickyNutrition per servingCalories 479 24 Fat 15.7g 22 Saturates 4.8g 24 Sugars 49.7g 55 Protein 7.8g 16 Carbs 61.4g 24 Of an adult& 39;s reference intakeIngredients1 small mango1 small pineapple½ a pomegranate100 ml dark rum4 tablespoons flaked almonds½ tablespoon granulated sugar1 splash of golden rum250 g Christmas pudding or fruit cake250 ml thick custard120 g quality cherry jam2 clementines230 ml double cream15 g dark chocolate (70 )Recipe FromJamie MagazineBy Andy HarrisMethodPrepare the mango and pineapple, peeling and roughly chopping all the flesh.

Parmesan Brussels sproutsServes 8 as a sideCooks In30 minutesDifficultySuper easyNutrition per servingCalories 149 7 Fat 8.7g 12 Saturates 3.6g 18 Sugars 4g 4 Protein 9.7g 19 Carbs 5.3g 2 Of an adult& 39;s reference intakeIngredients1 kg Brussels sprouts2 tablespoons extra virgin olive oil1 lemon1 teaspoon chilli flakes4 tablespoons freshly grated Parmesan , or vegetarian hard cheeseRecipe FromJamie MagazineBy Susie TheodorouMethodPreheat the oven to 220ºC/gas 7.

Smoked salmon omelette with sproutsServes 4Cooks In55 minutesDifficultyNot too trickyNutrition per servingCalories 399 20 Fat 31.1g 44 Saturates 6.7g 34 Sugars 7.2g 8 Salt 2.5g 42 Protein 21.3g 43 Carbs 9.7g 4 Fibre 4.1g -Of an adult& 39;s reference intakeIngredients6 cloves of garlic5cm piece of ginger170 g purple sprouting broccoli160 g Brussels sprouts2 teaspoons fish sauce150 g beansprouts4 large free-range eggs160 g quality smoked salmonCHILLI SAUCE5 golden shallots , (160g)180 g palm sugar180 g long red chilliespeanut oil20 ml fish sauce1 limeRecipe FromJamie MagazineBy Rodney DunnMethodFirst make your chilli sauce, peel and finely slice the shallots, and grate the palm sugar.

Makes 40 piecesCooks In30 minutes plus chillingDifficultyNot too trickyNutrition per servingCalories 97 5 Fat 4g 6 Saturates 2.5g 13 Sugars 15.1g 17 Salt -g 0 Protein 0.1g 0 Carbs 15.1g 6 Fibre 0g -Of an adult& 39;s reference intakeIngredients600 g sugar250 ml double cream50 g unsalted buttersea saltRecipe FromJamie MagazineBy Kate McCulloughMethodMelt 200g of the sugar in a pan over a medium heat until golden, then beat in 400g more, along with the double cream, butter and 1 teaspoon of sea salt.

Green veggie frittersLeftover sprouts, cheese & eggLeftover sprouts, cheese & eggMakes 12Cooks In20 minutesDifficultySuper easyNutrition per servingCalories 62 3 Fat 5g 7 Saturates 1.7g 9 Sugars 0.6g 1 Salt 0.3g 5 Protein 3.9g 8 Carbs 0.7g 0 Fibre 1.1g -Of an adult& 39;s reference intakeIngredients250 g leftover cooked Brussels sprouts2 handfuls of leftover cooked greens , (100g)1/2 a clove of garlic1 lemona few sprigs of fresh dill50 g leftover cheese3 large free-range eggsoil , for fryingRecipe FromJamie MagazineBy Anna JonesMethodShred the leftover cooked sprouts and greens.

Chocolate biscottiPistachios, cranberries & vanillaPistachios, cranberries & vanillaMakes 30Cooks In1 hour 35 minutesDifficultyNot too trickyNutrition per servingCalories 83 4 Fat 2.5g 4 Saturates 1g 5 Sugars 8.3g 9 Salt 0.1g 2 Protein 2.2g 4 Carbs 13.8g 5 Fibre 0.7g -Of an adult& 39;s reference intakeIngredients200 g plain flour60 g quality cocoa powder175 g caster sugar100 g quality dark chocolate (70 )100 g shelled pistachios40 g dried cranberries¾ teaspoon baking powder3 medium free-range eggs1 teaspoon vanilla extractRecipe FromJamie MagazineBy Lizzie HarrisMethodHeat the oven 180ºC/gas 4.

Goodness breakfast with maple pearsServes 6Cooks In40 minutesDifficultyNot too trickyNutrition per servingCalories 399 20 Fat 11.5g 16 Saturates 1.7g 9 Sugars 21.6g 24 Salt 0.1g 2 Protein 11.7g 23 Carbs 66.2g 25 Fibre 6.7g -Of an adult& 39;s reference intakeIngredients100 g oats100 g millet flakes100 g barley flakes100 g quinoa40 g pumpkin seeds40 g sesame seeds800 ml - 1 litre almond milkflaked almondsMAPLE PEARS2 pears1 tablespoon maple syrup , plus extra to serveRecipe FromJamie MagazineBy Anna JonesMethodPreheat the oven to 180ºC/gas 4.

Firecracker chicken noodle saladCarrot ribbons, baby gem & mixed seedsCarrot ribbons, baby gem & mixed seedsServes 2Cooks In25 minutesDifficultySuper easyNutrition per servingCalories 457 23 Fat 28.2g 40 Saturates 5.9g 30 Sugars 11.5g 13 Protein 26.3g 53 Carbs 21.7g 8 Of an adult& 39;s reference intakeIngredients50 g rice noodles , (1 nest)100 g cooked free-range chicken¼ of a cucumber1 carrot1 baby gem lettuce1 small handful of sugar snapsa few sprigs of fresh mint1 good pinch of mixed seeds1 tablespoon coriander oilSWEET CHILLI & LIME DRESSING1 tablespoon sweet chilli sauce½ tablespoon low-salt soy sauce½ tablespoon runny honey1 limeRecipe FromJamie MagazineBy Sarah TildesleyMethodCook and refresh the noodles.

Makes 14Cooks In40 minutes plus coolingDifficultyNot too trickyNutrition per servingCalories 181 9 Fat 7.8g 11 Saturates 4.5g 23 Sugars 11.5g 13 Salt 0.2g 3 Protein 2.1g 4 Carbs 27.9g 11 Fibre 0.7g -Of an adult& 39;s reference intakeIngredients300 g plain flour1 teaspoon bicarbonate of soda2 teaspoons ground ginger1/2 teaspoon ground cinnamon1/2 teaspoon ground nutmeg125 g unsalted butter100 g soft light brown sugar3 tablespoons golden syrupRecipe FromJamie MagazineMethodPreheat the oven to 180ºC/gas 4 and line 2 baking sheets with baking paper.

Serves 4 as a sideCooks In30 minutesDifficultySuper easyNutrition per servingCalories 105 5 Fat 8g 11 Saturates 1.1g 6 Sugars 1.6g 2 Protein 4.9g 10 Carbs 1.9g 1 Of an adult& 39;s reference intakeIngredients500 g kale2 teaspoons sesame oil1 tablespoon olive oil1 tablespoon sesame seedsRecipe FromJamie MagazineBy Susie TheodorouMethodPreheat the oven to 220ºC/gas 7.

Instant pickled onionsQuick pickles, flavoured with thyme & bayQuick pickles, flavoured with thyme & bayMakes two 1-litre jarsCooks In30 minutesDifficultyNot too trickyNutrition per servingCalories 27 1 Fat 0.1g 0 Saturates 0g 0 Sugars 3g 3 Salt 1g 17 Protein 0.6g 1 Carbs 4.1g 2 Fibre 1.2g -Of an adult& 39;s reference intakeIngredients500 ml red wine vinegar½ a bunch of fresh thyme , (15g)500 ml white wine vinegar4 fresh bay leaves500 g red onions500 g white onionsRecipe FromJamie MagazineBy Jamie OliverMethodGet 2 pans and add 1 tablespoon of sea salt to each.

Serves 4-6Cooks In50 minutesDifficultyNot too trickyNutrition per servingCalories 382 19 Fat 17.2g 25 Saturates 4g 20 Sugars 7.8g 9 Salt 1.3g 22 Protein 45.3g 91 Carbs 12.9g 5 Fibre 2.4g -Of an adult& 39;s reference intakeIngredients½ teaspoon cayenne pepper1 tablespoon paprika½ teaspoon white pepper1 teaspoon dried oreganoextra vigin olive oil2 skinless free-range turkey breasts , or about 600g free-range chicken, if you prefer2 ripe avocados4 tablespoons fat-free plain yoghurt2 limes , plus extra to serve1 fresh jalapeno or red chilli1 large bunch of coriander2 corn tortillas4 rashers of higher-welfare smoked streaky bacon1 cos lettuce1 little gem lettuce1-2 pink or red grapefruitmixed baby cress , optionalRecipe FromJamie MagazineBy Jamie OliverMethodPreheat the oven to 180°C/350°F/gas 4.

Crispy basil salad with pork & pickled carrotsServes 2Cooks In1 hour 35 minutesDifficultyShowing offNutrition per servingCalories 668 33 Fat 36.6g 52 Saturates 10.1g 51 Sugars 30.2g 34 Salt 0.7g 12 Protein 51.2g 102 Carbs 36.8g 14 Fibre 1.5g -Of an adult& 39;s reference intakeIngredients500 ml groundnut oil300 g higher-welfare minced pork1 pinch of ground white pepper3 spring onions1 tablespoon red Thai paste300 ml organic chicken stock1 small cube of bread , to test the oil1 bunch of holy basil1 head of gem lettuce , or iceberg lettuceFor the pickled carrots200 ml rice vinegar100 g sugar1 teaspoon fennel seeds1 star anise2 medium carrotsRecipe FromJamie MagazineBy Joss HerdMethodTo make the pickled carrots, add the rice vinegar to a saucepan over a medium heat with the sugar, fennel seeds, star anise, and 1 teaspoon of sea salt.

Pomegranate, ginger & lime flavoured waterColourful, bright & deliciousColourful, bright & deliciousMakes 1 jugDifficultySuper easyNutrition per servingFat -g 0 Saturates -g 0 Sugars -g 0 Salt -g 0 Protein -g 0 Carbs -g 0 Fibre -g -Of an adult& 39;s reference intakeIngredients½ pomegrante2cm piece of ginger1 limeice cubesrecipe adapted fromEveryday Super FoodBy Jamie OliverMethodHold the pomegranate cut side down in your fingers and bash the back of it with a spoon so the seeds tumble into a jug.

Pork & apple sauceWith glazed carrots, brown rice & greensWith glazed carrots, brown rice & greensServes 2Cooks In50 minutesDifficultyNot too trickyNutrition per servingCalories 579 29 Fat 10.6g 15 Saturates 3.3g 17 Sugars 28.3g 31 Salt -g 0 Protein 36.6g 73 Carbs 90g 35 Fibre 9.2g -Of an adult& 39;s reference intakeIngredients2 green eating apples1cm piece of ginger150 g brown rice200 g small carrots200 g tenderstem broccoli220 g piece of lean higher-welfare pork fillet1 whole nutmeg , for grating8 leaves of fresh sageolive oil2 oranges2 tablespoons natural yogurtrecipe adapted fromEveryday Super FoodBy Jamie OliverMethodQuarter the apples and remove the cores, peel and finely chop the ginger and place both in a pan with 300ml of boiling water.

Serves 10 to 12Cooks In15 minutes plus infusing overnightDifficultySuper easyNutrition per servingCalories 38 2 Fat 0.1g 0 Saturates 0g 0 Sugars 7.9g 9 Salt 0g 0 Protein 0.7g 1 Carbs 8.7g 3 Fibre 0g -Of an adult& 39;s reference intakeIngredients150 ml distilled malt vinegar50 g soft brown sugar8 black peppercorns8 allspice berries1 fresh bay leaf2 sprigs of fresh thyme1 red onion2 red peppers2 green peppers2 yellow peppers20 jalapeño chilliesRecipe FromJamie MagazineBy Jamie OliverMethodBoil the vinegar with the sugar, peppercorns, allspice berries, bay leaf and thyme for a couple of minutes, remove from the heat and allow to cool.