Category: Traditional recipes

Serves 10Cooks In1 hour 10 minutesDifficultyNot too trickyNutrition per servingCalories 470 24 Fat 24.5g 35 Saturates 12.9g 65 Sugars 54.5g 61 Protein 6.7g 13 Carbs 6.7g 3 Of an adult& 39;s reference intakeIngredients200 g unsalted butter (at room temperature) , plus extra for greasing4 small oranges4 tablespoons demerara sugar200 g golden caster sugar6 heaped tablespoons fine-cut marmalade4 large free-range eggs200 g self-raising flour50 g ground almondsRecipe FromJamie MagazineBy Ginny RolfeMethodPreheat the oven to 180ºC/gas 4.

Casarecce with broccoli & anchoviesServes 4Cooks In35 minutesDifficultyNot too trickyNutrition per servingCalories 796 40 Fat 38.2g 55 Saturates 9.7g 49 Sugars 11g 12 Protein 29.3g 59 Carbs 80.1g 31 Of an adult& 39;s reference intakeIngredients450 g broccoli1 clove of garlic1 fresh red chilli40 g breadcrumbs3 salted anchovies (or 6 anchovies in oil)1 tablespoon garlic oil4 tablespoons olive oil50 g pine nuts30 g sultanas400 g dried casarecce or penne60 each of fresh and aged caciocavallo (or pecorino) cheeseRecipe FromBookBy Giorgio LocatelliMethodBreak the broccoli into florets, peel and finely chop the garlic and deseed and finely chop the chilli.

Chicken tandoor-style kebabsServes 4–6Cooks In25 minutes plus marinatingDifficultyNot too trickyNutrition per servingCalories 426 21 Fat 23.4g 33 Saturates 5.9g 30 Sugars 3.2g 4 Protein 49.4g 99 Carbs 4.4g 2 Of an adult& 39;s reference intakeIngredients3cm piece of ginger2 cloves of garlic140 g natural yoghurt2 tablespoons olive oil60 ml tomato passata½ tesapoon garam masala½ teaspoon chilli powder½ teaspoon smoked paprika½ teaspoon turmeric10-12 skinless, boneless free-range chicken thighsRecipe FromJamie MagazineBy Andy HarrisMethodPeel and finely grate the ginger, peel and finely chop the garlic, then place in a large bowl with the yoghurt, oil, passata and spices.

Serves 4Cooks In25 minutesDifficultyNot too trickyNutrition per servingCalories 370 19 Fat 20.4g 29 Saturates 8.5g 43 Sugars 0.3g 0 Protein 42.3g 85 Carbs 0.4g 0 Of an adult& 39;s reference intakeIngredients4 x 150 g higher-welfare veal escalopes8 fresh sage leaves8 slices of higher-welfare prosciutto2 tablespoons unsalted butterolive oil1 good swig of marsala1 lemonRecipe FromJamie MagazineBy Anna JonesMethodPlace the veal escalopes on a chopping board, leaving a little space between them.

PanforteNuts, candied peel & figsNuts, candied peel & figsServes 20 slicesCooks In1 hour plus coolingDifficultyNot too trickyNutrition per servingCalories 233 12 Fat 8.5g 12 Saturates 0.7g 4 Sugars 29.1g 32 Protein 4.6g 9 Carbs 32.2g 12 Of an adult& 39;s reference intakeIngredientsrice paper300 g nuts, such as almonds, pistachios or hazelnuts200 g candied peel75 g plain flour175 g dried figs2 good splashes of sherry or vin santo6 tablespoons runny honey150 g golden caster sugar1 teaspoon cardamom pods½ teaspoon ground cinnamon1 pinch of ground cloves1 whole nutmeg , for gratingicing sugarRecipe FromJamie MagazineBy Georgina HaydenMethodLine the base of a 22cm round tin or a 20cm square cake tin with rice paper.

Gurkha chicken curryFragrant yoghurt marinadeFragrant yoghurt marinadeServes 8Cooks In1 hour 45 minutes plus marinatingDifficultyNot too trickyNutrition per servingCalories 249 12 Fat 12.6g 18 Saturates 2.2g 11 Sugars 6g 7 Salt 0.5g 8 Protein 19.2g 38 Carbs 17.4g 7 Fibre 1.8g -Of an adult& 39;s reference intakeIngredients8 large free-range chicken thighs , skin on, bone in1 large onion3 potatoes4 large ripe tomatoes½ a bunch of fresh coriander , (15g)vegetable oil1 stick of cinnamon4 cloves1 teaspoon cumin seeds3 fresh bay leaves1 teaspoon ground turmeric1 tablespoon ground coriander1 fresh red chilli , (optional)MARINADE5 cm piece of ginger1 bulb of garlic1 teaspoon fennel seeds5 cardamom pods1 teaspoon hot chilli powder1 lemon250 ml fat-free natural yoghurtrecipe adapted fromJamie& 39;s Friday Night Feast CookbookBy Jamie OliverMethodTo make the marinade, peel and roughly slice the ginger, peel the garlic cloves, then place in a dry frying pan on a medium heat with the fennel seeds and cardamom pods.

Serves 2Cooks In10 minutesDifficultySuper easyNutrition per servingCalories 628 31 Fat 31.1g 44 Saturates 7.3g 37 Sugars 24.1g 27 Protein 13.2g 26 Carbs 72g 28 Of an adult& 39;s reference intakeIngredients100 g quality black pudding1 eating apple1 lemonolive oil3 tablespoons maple syrup4 crumpetsextra virgin olive oil30 g watercressRecipe FromJamie MagazineBy Jamie OliverMethodSlice the black pudding, roughly 3mm thick, then thinly slice the apple (core and all), discarding the seeds.

Serves 2 to 4Cooks In30 minutesDifficultySuper easyNutrition per servingCalories 275 14 Fat 10.9g 16 Saturates 6.6g 33 Sugars 1.2g 1 Protein 5.3g 11 Carbs 37.7g 15 Of an adult& 39;s reference intakeIngredients250 g floury potatoes25 g unsalted butter , plus extra for greasing50 g plain flour¼ teaspoon baking powderRecipe FromJamie MagazineBy Andy HarrisMethodPeel and roughly chop the potatoes, then cook in boiling salted water for 8 to 12 minutes, or until tender.

Sizzling steak stir-fryWith tenderstem broccoli & noodlesWith tenderstem broccoli & noodlesServes 4Cooks In25 minutesDifficultyNot too trickyNutrition per servingCalories 511 26 Fat 17.9g 26 Saturates 5.7g 29 Sugars 6.5g 7 Salt 1.3g 22 Protein 38.7g 77 Carbs 52.8g 20 Fibre 5.3g -Of an adult& 39;s reference intakeIngredients320 g tenderstem broccoli2 x 250 g lean flank steak2 teaspoons coriander seeds250 g medium free-range egg noodles3 teaspoons sesame oil1 red onion2 cloves of garlic6 cm piece of fresh gingerolive oil3 tablespoons soy sauce1 lime1 fresh red chilliMethodTrim the broccoli, cutting any larger broccoli stems in half lengthways, then place in a heatproof bowl and cover with boiling water.

Chilli con carne with popped kidney beansSweet smoky paprika, punchy fresh chilliSweet smoky paprika, punchy fresh chilliMakes 10Cooks In2 hours 25 minutesDifficultyNot too trickyNutrition per servingCalories 249 12 Fat 10.1g 14 Saturates 3.5g 18 Sugars 11g 12 Salt 0.6g 10 Protein 27.5g 55 Carbs 20.3g 8 Fibre 3.

Hake with braised artichokes, peas & baconServes 4Cooks In50 minutesDifficultyNot too trickyNutrition per servingCalories 361 18 Fat 14.8g 21 Saturates 3g 15 Sugars 3.6g 4 Protein 34.2g 68 Carbs 15.3g 6 Of an adult& 39;s reference intakeIngredientsolive oil8 small shallotsa few sprigs of fresh thyme4 violet artichokes3 rashers of higher-welfare baconsherry vinegar200 ml organic chicken stock1 handful of frozen peas4 x 125 - 150 g hake fillets, skin onextra virgin olive oil1 lemonRecipe FromJamie MagazineBy Pete BeggMethodHeat a splash of olive oil in a shallow saucepan.

Carrots with garlic yoghurtServes 6 as a sideCooks In1 hourDifficultySuper easyNutrition per servingCalories 156 8 Fat 9.1g 13 Saturates 4g 20 Sugars 8g 9 Protein 4.6g 9 Carbs 12.1g 5 Of an adult& 39;s reference intakeIngredients750 g small to medium carrots1 bulb of garlic1 teaspoon coriander seeds1 tablespoon sherry vinegar or red wine vinegar2 tablespoons olive oil300 ml thick Greek-style yoghurtRecipe FromJamie MagazineBy Susie TheodorouMethodPreheat the oven to 200ºC/gas 6.

Beautiful lamb shanksWith tomatoes, chillies & garlicWith tomatoes, chillies & garlicServes 4Cooks In3 hours 30 minutesDifficultyNot too trickyNutrition per servingCalories 702 35 Fat 36.8g 53 Saturates 15g 75 Sugars 28g 31 Protein 54.3g 108 Carbs 39.4g 15 Of an adult& 39;s reference intakeIngredients2-3 smoked ancho chillies1 large handful of raisins285 ml unsweetened apple juice4 lamb shanksolive oil3 red onions8 cloves of garlic2-3 fresh red chillies1 heaped teaspoon smoked paprika3 fresh bay leaves2-4 sprigs of fresh rosemary1 x 400 g tin of quality plum tomatoes750 ml organic chicken stock , optionalred wine vinegarRecipe FromJamie MagazineBy Jamie OliverMethodPreheat your oven to full whack.

Chocolate cherry hot cross bunsMakes 12Cooks In1 hour plus proving timeDifficultyNot too trickyNutrition per servingCalories 311 16 Fat 7.3g 10 Saturates 4g 20 Sugars 18.1g 20 Protein 8.4g 17 Carbs 50.5g 19 Of an adult& 39;s reference intakeIngredients100 g sour cherries3 tablespoons kirsch or fresh orange juice250 ml milk50 g unsalted butter , plus extra for greasing1 large free-range egg2 tablespoons cherry compôte or jam500 g strong bread flour , plus extra for dusting2 teaspoons ground cinnamon2 heaped tablespoons cocoa powder2 x 7 g sachets of dry yeast75 g quality milk chocolate chips75 g caster sugar , plus extra for glaze50 g plain flour3 tablespoons runny honeyRecipe FromJamie MagazineBy Georgina HaydenMethodThe night before you want to make your buns, soak the sour cherries in the kirsch or orange juice.

Game salad recipe | Jamie Oliver recipesServes 4 as a mainCooks In25 minutesDifficultySuper easyNutrition per servingCalories 512 26 Fat 35g 50 Saturates 9g 45 Sugars 3g 3 Protein 28g 56 Carbs 22g 8 Of an adult& 39;s reference intakeIngredients2 bunches of watercressa few sprigs of fresh thyme½ a ready-to-bake ciabatta1 tablespoon groundnut oil1 whole nutmeg , for grating200 g green beans2 tablespoons freshly grated horseradish2-3 tablespoons red wine vinegar3 tablespoons crème fraîcheextra virgin olive oil1 lemon300-400 g leftover roast pheasant and partridgeRecipe FromJamie MagazineBy Pete BeggMethodPick the watercress and thyme leaves.

Super-food protein loafWheat-free, gluten-free & tastyWheat-free, gluten-free & tastyMakes 14Cooks In1 hour plus coolingDifficultyNot too trickyNutrition per servingCalories 213 11 Fat 14.5g 21 Saturates 2g 10 Sugars 0.9g 1 Salt 0.3g 5 Protein 10g 20 Carbs 10.2g 4 Fibre 5.1g -Of an adult& 39;s reference intakeIngredients1 x 7 g sachet of dried yeast4 tablespoons extra virgin olive oil250 g gram flour100 g ground almonds50 g linseeds100 g mixed seeds, such as chia, poppy, sunflower, sesame, pumpkin1 sprig of fresh rosemary4 large free-range eggs3 teaspoons Marmite , optionalrecipe adapted fromEveryday Super FoodBy Jamie OliverMethodPreheat the oven to 190ºC/375ºF/gas 5.

Lemony skewered artichokesWith feta & cured meatsWith feta & cured meatsServes 4Cooks In1 hourDifficultyNot too trickyNutrition per servingCalories 192 10 Fat 10.4g 15 Saturates 3.5g 18 Sugars 7.4g 8 Salt 1.7g 28 Protein 12.1g 24 Carbs 12.8g 5 Fibre 3g -Of an adult& 39;s reference intakeIngredients1 lemon4 sprigs of fresh thyme1 tablespoon runny honeyextra virgin olive oil6 jarred artichokes50 g feta cheese10 slices of higher-welfare mixed cured meatRecipe FromJamie MagazineBy Jamie OliverMethodCarefully stab the lemon with a knife and place in a pan.

Endive saladHoney-glazed walnuts, apple, yoghurt dressingHoney-glazed walnuts, apple, yoghurt dressingServes 8Cooks In15 minutesDifficultyNot too trickyNutrition per servingCalories 139 7 Fat 11.3g 16 Saturates 1.8g 9 Sugars 5.9g 7 Salt 0.4g 7 Protein 3.6g 7 Carbs 6.5g 3 Fibre 0.8g -Of an adult& 39;s reference intakeIngredients3 red endive or chicory3 white endive or chicory100 g shelled walnuts1 tablepsoon runny honey½ a clove of garlic1 quality anchovy150 g fat-free natural yoghurtextra virgin olive oil½ a lemona few fresh sprigs of tarragonfresh sprigs of chevrilfresh sprigs of flat-leaf parsley1 green appleRecipe FromJamie MagazineBy Jamie OliverMethodSnap the chicory or endive leaves apart, wash well, then spin dry.

Serves 4Cooks In50 minutesDifficultySuper easyNutrition per servingCalories 493 25 Fat 38.2g 55 Saturates 7.6g 38 Sugars 2.1g 2 Protein 10.6g 21 Carbs 25g 10 Of an adult& 39;s reference intakeIngredients1 large onion2 cloves of garlic700 g potatoes300 g kale or cavolo neroextra virgin olive oil150 g higher-welfare chorizopaprikaRecipe FromJamie MagazineBy Andy HarrisMethodPeel and finely chop the onion and garlic, dice the potatoes, finely shred the kale or cavolo nero, and slice the chorizo.

Serves 12 to 16Cooks In40 minutes plus coolingDifficultySuper easyNutrition per servingCalories 319 16 Fat 18.2g 26 Saturates 4.5g 23 Sugars 22.2g 25 Salt 0.4g 7 Protein 4.9g 10 Carbs 36.9g 14 Fibre 1.2g -Of an adult& 39;s reference intakeIngredients125 g soft brown sugar125 ml sunflower oil2 large free-range eggs225 g plain flour1 teaspoon ground cinnamon½ teaspoon ground ginger½ teaspoon baking soda½ teaspoon baking powder1 clementine200 g carrots75 g walnuts , plus extra to sprinkle200 g cream cheese110 g icing sugarRecipe FromJamie MagazineBy Kate McCulloughMethodPreheat the oven to 200ºC/gas 6.