Category: Latest recipes

Serves 4, as a starterCooks In30 minutesDifficultyNot too trickyNutrition per servingCalories 297 15 Fat 23.9g 34 Saturates 11.4g 57 Sugars 5.6g 6 Protein 13.8g 28 Carbs 5.9g 2 Of an adult& 39;s reference intakeIngredients1 fresh red chilli½ bunch of fresh basilextra virgin olive oilbalsamic vinegar600 g mixed cherry tomatoes250 g halloumi cheese1 large beefsteak tomatoTOMATO & ROAST GARLIC DRESSING2 yellow tomatoes2 orange tomatoes4 cloves of garlicRecipe FromJamie MagazineMethodPreheat the oven to 190ºC/375ºF/gas 5.

Serves 4Cooks In1 hourDifficultyNot too trickyNutrition per servingCalories 458 23 Fat 14.1g 20 Saturates 3.8g 19 Sugars 22.1g 25 Salt 2g 33 Protein 31.6g 63 Carbs 51.9g 20 Fibre 2.4g -Of an adult& 39;s reference intakeIngredients450 g coarsely minced free-range turkey thighs (ask your butcher to do this)100 g Cumberland sausage meat5-10 Brussels sprouts2-3 tablespoons free-range mayonnaisevegetable oil4 hamburger bunsCRANBERRY SAUCE500 g fresh or frozen cranberries400 ml fresh orange juice250 g sugar½ teaspoon ground cinnamon½ teaspoon ground cloves1 fresh bay leafRecipe FromJamie MagazineBy Mark HixMethodTo make the sauce, put all the ingredients into a heavy-bottomed saucepan, place it over a medium–high heat and bring it to the boil.

Serves 4Cooks In25 minutesDifficultySuper easyNutrition per servingCalories 218 11 Fat 6.8g 10 Saturates 1.3g 7 Sugars 0.5g 1 Salt 0.5g 8 Protein 25.3g 51 Carbs 15.2g 6 Fibre 0.6g -Of an adult& 39;s reference intakeIngredientsolive oil450 g lemon sole fillets , skinned, from sustainable sources50 g plain flour2 large free-range eggs1 tablespoons sweet smoked paprika2 large handfuls breadcrumbsRecipe FromJamie MagazineBy Kate McCulloughMethodPreheat the oven to 220ºC/gas 7, then lightly oil a baking tray.

Asian-style seafood parcelsFragrant lemongrass, fresh ginger & limeFragrant lemongrass, fresh ginger & limeServes 2Cooks In45 minutesDifficultyNot too trickyNutrition per servingCalories 451 23 Fat 7.4g 11 Saturates 2.3g 12 Sugars 2.9g 3 Salt 0.9g 15 Protein 32.3g 65 Carbs 68.2g 26 Fibre 2.8g -Of an adult& 39;s reference intakeIngredients1 bream fillet , skin on, scaled, pin-boned, from sustainable sources2 scallops , trimmed, roes attached, from sustainable sources2 large raw shell-on king prawns , from sustainable sources75 g mussels , scrubbed, debearded, from sustainable sources75 g clams , scrubbed, from sustainable sources½ a stick of lemongrass1 clove of garlic2.

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.

Baked potato, celeriac & garlic mashServes 4 to 6Cooks In1 hour 10 minutesDifficultySuper easyNutrition per servingCalories 331 17 Fat 13.9g 20 Saturates 1.9g 10 Sugars 3.1g 3 Salt 0.7g 12 Protein 6.9g 14 Carbs 47.1g 18 Fibre 6.5g -Of an adult& 39;s reference intakeIngredients4 baking potatoes300 g celeriac1 bulb of garlic4 tablespoons olive oil3 sprigs of fresh thymeRecipe FromJamie MagazineBy Kate McCulloughMethodPreheat the oven to 190ºC/gas 5.

Jamie& 39;s Christmas cocktailSeasonal fruit & quality vodkaSeasonal fruit & quality vodkaServes 1Cooks In5 minutesDifficultySuper easyNutrition per servingCalories 125 6 Fat 0g 0 Saturates 0g 0 Sugars 2.4g 3 Salt 0g 0 Protein 0.2g 0 Carbs 2.4g 1 Fibre 0g -Of an adult& 39;s reference intakeIngredients50 ml quality vodka1 clementine or ½ a pomegranatesoda water1 cinnamon stick , optionalMethodPlace a handful of ice cubes into a glass and pour over the vodka.

Serves 4Cooks In30 minutesDifficultySuper easyNutrition per servingCalories 200 10 Fat 13.9g 20 Saturates 3.2g 16 Sugars 12.2g 14 Salt 1.2g 20 Protein 5.9g 12 Carbs 14g 5 Fibre 6.2g -Of an adult& 39;s reference intakeIngredients1 leek750 g carrots4 cloves of garlic25 g toasted almonds , plus extra to servea few sprigs of fresh dill50 g feta cheese2 tablespoons olive oil , plus a drizzle extra1 teaspoon cumin seeds8 big savoy cabbage leavesRecipe FromJamie MagazineBy Lizzie HarrisMethodPreheat the oven to 180ºC/gas 4.

Shellfish & cider stewWith leeks, shallots & tomatoesWith leeks, shallots & tomatoesServes 6DifficultyNot too trickyNutrition per servingCalories 273 14 Fat 7.8g 11 Saturates 3.5g 18 Sugars 7.2g 8 Salt 1.5g 25 Protein 30.6g 61 Carbs 11g 4 Fibre 2.7g -Of an adult& 39;s reference intakeIngredients3 leeks3 shallots4 ripe plum tomatoes½ a bunch of fresh flat-leaf parsley1 tablespoon unsalted butter500 ml organic fish stock750 ml quality cider6 langoustines , from sustainable sources6 razor clams , scrubbed, from sustainable sources600 g mussels , scrubbed, debearded, from sustainable sources600 g clams , scrubbed, from sustainable sources3 tablespoons double cream1 teaspoon tomato puréeRecipe FromJamie MagazineBy Andy HarrisMethodTrim the leeks, cut off the green part and save it for another day.

Mexican chicken chilliWith a super-fresh tomato salsaWith a super-fresh tomato salsaServes 4 to 6Cooks In1 hourDifficultyNot too trickyNutrition per servingCalories 547 27 Fat 7.4g 11 Saturates 1.3g 7 Sugars 16g 18 Protein 46g 92 Carbs 69.3g 27 Of an adult& 39;s reference intakeIngredients2 onions4 cloves of garlic½ a bunch of fresh coriander2 free-range chicken breasts1 tablespoon olive oil1 teaspoon ground cumin½ teaspoon ground coriander1 whole dried chipotle chilli1 pinch of dried chilli flakes2 x 400 g tins of chopped tomatoes1 x 410 g tin of black beans4-6 flour tortillas2 gem lettuces0 fat Greek–style yoghurt1 limeTOMATO SALSA1 red pepper1 red chilli4 ripe tomatoes3-4 spring onions½ a bunch of fresh coriander1 limeRecipe FromJamie MagazineBy Kate McCulloughMethodPeel and slice the onions, peel and finely chop the garlic, and pick the coriander leaves and finely chop the stalks.

Herring tacosWith fresh salsa & guacWith fresh salsa & guacServes 6Cooks In30 minutesDifficultyNot too trickyNutrition per servingCalories 403 20 Fat 26.6g 38 Saturates 5.3g 27 Sugars 5.2g 6 Protein 17.3g 35 Carbs 20.7g 8 Of an adult& 39;s reference intakeIngredients4 cloves of garlic1 small pinch of cumin seeds1/2 teaspoon fennel seeds1/2 teaspoon chilli flakes1/2 teaspoon sweet paprika2 limesolive oil8 herring fillets, scaled and pin-boned, from sustainable sources150 g fat-free natural yoghurt12 hard taco shells3 baby gem lettuceGUACAMOLE3 ripe avocados2 limes1/2 a bunch of fresh corianderTOMATO SALSA300 g ripe cherry tomatoes1/2 bunch of fresh coriander1 fresh red chilliextra virgin olive oilRecipe FromJamie MagazineBy Jamie OliverMethodPeel the garlic, then bash in a pestle and mortar with the cumin, fennel seeds and a good pinch of sea salt to make a paste.

Food Allergy Mums’ Christmas mince piesMakes 18Cooks In30 minutes plus chillingDifficultySuper easyNutrition per servingCalories 127 6 Fat 3.9g 6 Saturates 0.7g 4 Sugars 15.9g 18 Salt 0g 0 Protein 0.6g 1 Carbs 23.4g 9 Fibre 0.4g -Of an adult& 39;s reference intakeIngredients170 g gluten-free plain flour , plus extra for dusting85 g dairy-free sunflower spread2 tablespoons caster sugarcold watervegetarian mincemeat , to fillRecipe FromFood Allergy MumsBy Food Allergy MumsMethodThis pastry recipe makes quite a crisp biscuity pastry that is really delicious; it is not soft like the ready-made pastry you get with manufactured mince pies.

Serves 6Cooks In45 minutes plus coolingDifficultyNot too trickyNutrition per servingCalories 485 24 Fat 28.8g 41 Saturates 8.2g 41 Sugars 9g 10 Salt 0g 0 Protein 11.2g 22 Carbs 41.2g 16 Fibre 9.8g -Of an adult& 39;s reference intakeIngredients50 g groundnut oil75 ml maple syrup300 g giant rolled oats50 g pumpkin seeds50 g sunflower seeds50 g golden linseed½ tablespoon ground cinnamon1 teaspoon ground ginger50 g toasted coconut flakesblueberriesyoghurtRecipe FromJamie MagazineBy Joss HerdMethodPreheat the oven to 180ºC/gas 4.

TipsCRACKING COMBOSAvocado, lime, chilli, cherry tomato, corianderFried egg, crispy bacon, ketchup, HP sauceSmoked salmon, cream cheese, chives, lemonPomegranate seeds, melted chocolate, yoghurt, chopped nutsMelted chocolate, coconut-flavoured yoghurt, clementineBlueberries, honey, yoghurt, lemon

Rice & peas with jerk roasted vegServes 6Cooks In1 hour 50 minutes plus marinatingDifficultyShowing offNutrition per servingCalories 528 26 Fat 9.9g 14 Saturates 6g 30 Sugars 13.7g 15 Salt 0.1g 2 Protein 14.2g 28 Carbs 92.4g 36 Fibre 11.4g -Of an adult& 39;s reference intakeIngredients125 g dried red kidney beans , or 1 x 400g tin of kidney beans2 cloves of garlic2 spring onionsa few sprigs of thyme½ teaspoon allspice berries1 stick of cinamon100 g block of coconut cream1 scotch bonnet chilli400 g brown ricefat-free natural yoghurtJERK MARINADE4 spring onions½ a bunch of fresh thyme3 fresh bay leaves1 teaspoon ground cloves1 teaspoon ground allspice1 teaspoon ground nutmeg6 tablespoons white wine vinegar1 tablespoon runny honey1 scotch bonnet chilli4 cloves of garlic6 tablespoon golden rumolive oilROASTED VEG1 acorn squash1 gem squash2 green peppers250 g okra6 spring onions4 cloves of garlicPICKLE1 red onion1-2 scotch bonnet chillies8 tablespoons red wine vinegar4 fresh bay leaves1 heaped teaspoon sugarRecipe FromJamie MagazineBy Jamie OliverMethodIf using dried beans, soak them overnight.

Helen’s lentil & carrot soupSimple, affordable recipes for complementary feedingSimple, affordable recipes for complementary feedingServes 4 (1.2 litres)Cooks In35 minutesDifficultySuper easyIngredients1 clove of garlic3 large carrots (350g)2 tablespoons olive oil1 teaspoons bouillon powder , optional200 g dried red lentilsMethodPeel and finely chop the garlic, then peel and dice the carrots.

Makes 22 to 25Cooks In20 minutes plus dryingDifficultySuper easyNutrition per servingCalories 74 4 Fat 0g 0 Saturates 0g 0 Sugars 18g 20 Salt -g 0 Protein 0.2g 0 Carbs 18.2g 7 Fibre -g -Of an adult& 39;s reference intakeIngredients1 free-range egg white½ a lemon400 g icing sugar , plus extra for dusting½ teaspoon peppermint extractRecipe FromJamie MagazineBy Georgina HaydenMethodLightly beat the egg white in a bowl.

Helen’s red lentil & cauliflower smash with riceSimple, affordable recipes for complementary feedingSimple, affordable recipes for complementary feedingMakes 600gCooks In30 minutesDifficultySuper easyIngredients1 small carrot1 small sweet potato (150g)¼ of an eating apple40 g red lentils6 cauliflower florets (250g)MethodPeel and finely dice the carrot and sweet potato.

Makes 200gCooks In10 minutesDifficultySuper easyNutrition per servingCalories 365 18 Fat 2.6g 4 Saturates 0.3g 2 Sugars 7.7g 9 Salt 0g 0 Protein 13.1g 26 Carbs 69.5g 27 Fibre -g -Of an adult& 39;s reference intakeIngredientsCRANBERRY & PISTACHIO COUSCOUS200 g couscous½–1 teaspoon dried chilli flakes½–1 teaspoon dried mint½–1 teaspoon dried parsley1 tablespoon dried cranberries1 tablespoon sultanas1 tablespoon shelled pistachiosCARDAMOM & PUMPKIN SEED COUSCOUS200 g couscous2 tablespoons pumpkin seeds4 cardamom pods1 teaspoon ras-el-hanout , (see tip)Recipe FromJamie MagazineMethodDecide which couscous to make, then simply combine all the ingredients in a bowl and season.

Christmas jerk gravadlaxWith warming spices, rum, chilli and treacle.With warming spices, rum, chilli and treacle.Serves 8 to 10Cooks In20 minutes plus 3 days curingDifficultyNot too trickyNutrition per servingCalories 290 15 Fat 16.7g 24 Saturates 2.9g 15 Sugars 0.5g 1 Salt 0.9g 15 Protein 30.6g 61 Carbs 1.