Category: Unusual recipes

The best coffee & walnut cakeServes 12Cooks In45 minutes plus coolingDifficultyNot too trickyNutrition per servingCalories 390 20 Fat 22.5g 32 Saturates 11.2g 56 Sugars 33.4g 37 Protein 4.2g 8 Carbs 42.4g 16 Of an adult& 39;s reference intakeIngredients175 g butter (at room temperature) , plus extra for greasing75 g walnuts , plus extra to garnish175 g sugar3 large free-range eggs150 g self-raising flour½ teaspoon baking powder50 ml cold espressoCOFFEE FILLING65 g unsalted125 g icing sugar40 ml strong espressoCOFFEE ICING100 g icing sugar20 ml strong espressoRecipe FromJamie MagazineBy Georgie SocratousMethodPreheat the oven to 180ºC/gas 4.

Serves 4Cooks In10 minutesDifficultySuper easyNutrition per servingCalories 291 15 Fat 21.3g 30 Saturates 6.5g 33 Sugars 14.4g 16 Protein 8.2g 16 Carbs 15.8g 6 Of an adult& 39;s reference intakeIngredients125 g greek feta2 green peppers1 cucumber1 small red onion5 ripe tomatoes1 handful of kalamata olives1 tesapoon dried oregano3-4 tablespoons extra virgin olive oil3-4 tablespoons red wine vinegarRecipe FromJamie MagazineBy Andy HarrisMethodCrumble the feta into chunks, deseed and slice the peppers, and peel and slice the cucumber and onion.

Serves 4Cooks In30 minutesDifficultyNot too trickyNutrition per servingCalories 480 24 Fat 8.9g 13 Saturates 1.2g 6 Sugars 7.2g 8 Salt 1.1g 18 Protein 15.4g 31 Carbs 90.3g 35 Fibre 1.5g -Of an adult& 39;s reference intakeIngredients4 fresh red chilliesolive oil2 cloves of garlic3 anchovies, from sustainable sources1 teaspoon dried oregano1 x 400 g tin of plum tomatoes or 400g passata400 g dried pastaPANGRATTATO2 slices of breadolive oil3 cloves of garlic1 dried chilliRecipe FromJamie MagazineBy Jamie OliverMethodPrick the whole, fresh chillies all over with a small sharp knife and add to a large frying pan.

Makes 1 litresCooks In15 minutes plus infusionDifficultyNot too trickyNutrition per servingCalories 115 6 Fat 0g 0 Saturates 0g 0 Sugars 3.5g 4 Salt 0g 0 Protein 0.1g 0 Carbs 3.5g 1 Fibre 0.1g -Of an adult& 39;s reference intakeIngredients1 piece of blade mace2 sticks of cinnamon2 teaspoons ground mixed spice1 lemon1 orange300 g currants200 g chopped mixed peel450 g light muscovado sugar1 litre quality vodkaRecipe FromJamie MagazineBy Cara HobdayMethodWarm the spices in a dry pan over a low heat for 10 minutes, or until the aromas are released.

Protein pancakesOats, banana & almond milkOats, banana & almond milkServes 4Cooks In15 minutesDifficultySuper easyNutrition per servingCalories 396 20 Fat 18.4g 26 Saturates 2.8g 14 Sugars 28.9g 32 Salt 0.38g 6 Protein 17.4g 35 Carbs 44.9g 17 Fibre 6.8g -Of an adult& 39;s reference intakeIngredients100 g oats2 large free-range eggs100 g cottage cheese1 ripe banana1 pinch of baking powder1 splash of almond milkgroundnut oilTOPPINGS4 tablespoons almond butter2 teaspoons runny honey4 tablespoons fat-free Greek yoghurt4 fresh figs1 pear1 eating apple1 handful of pomegranate seedsRecipe FromJamie MagazineBy Maddie RixMethodBlitz all the pancake ingredients (except the oil) in a blender until smooth, adding an extra splash of almond milk if it’s too thick.

Serves 6Cooks In40 minutes plus chilling timeDifficultyNot too trickyNutrition per servingCalories 261 13 Fat 9.6g 14 Saturates 4.3g 22 Sugars 34.3g 38 Protein 6.7g 13 Carbs 37.7g 15 Of an adult& 39;s reference intakeIngredients500 ml whole milk½ an orange½ a lemon½ a stick of cinnamon1 vanilla pod7 large free-range egg yolks95 g sugar, plus extra to serve1 heaped tesapoon cornflourRecipe FromJamie MagazineBy Sam and Sam ClarkMethodPut the milk, orange and lemon zest and cinnamon in a saucepan.

Serves 4Cooks In55 minutesDifficultySuper easyNutrition per servingCalories 126 6 Fat 1.2g 2 Saturates 0.2g 1 Sugars 5.4g 6 Salt 0.7g 12 Protein 4g 8 Carbs 24.8g 10 Fibre 1.7g -Of an adult& 39;s reference intakeIngredients4 raw beetroots4 tablespoons red wine vinegar5 sprigs of fresh thyme4 slices of sourdough2 tablespoons creamed horseradisha few fresh chivesRecipe FromJamie MagazineBy Laura FyfeMethodPreheat the oven to 180ºC/350ºF/gas 4.

Maple-glazed pork spare ribsServes 8Cooks In2 hours 20 minutesDifficultyNot too trickyNutrition per servingCalories 416 21 Fat 26.5g 38 Saturates 9.2g 46 Sugars 12.1g 13 Salt 0.5g 8 Protein 28.4g 57 Carbs 15.4g 6 Of an adult& 39;s reference intakeIngredientsolive oil1.6 kg higher-welfare pork spare ribs, cut into 8 pieces (ask your butcher to do this)2 onions3 large cloves of garlic120 ml maple syrup3 tablespoons red wine vinegar480 ml organic chicken stockRecipe FromJamie MagazineBy Maria Helm SinskeyMethodPreheat the oven to 180ºC/gas 4.

Jersey Royal potato saladServes 6–8Cooks In20 minutes plus marinating timeDifficultySuper easyNutrition per servingCalories 123 6 Fat 1.1g 2 Saturates 0.2g 1 Sugars 4.2g 5 Protein 3.4g 7 Carbs 22.1g 9 Of an adult& 39;s reference intakeIngredients1 kg Jersey Royals2 bunches of fresh mint1 red onion200 g cornichon250 ml red wine vinegarolive oilRecipe FromJamie MagazineMethodScrub the potatoes, pick and finely chop the mint, reserving the stalks, then peel and thinly slice the onion.

Tomato, black olive, feta & anchovy tartWith crisp pastryWith crisp pastryServes 4–6Cooks In1 hour 10 minutes plus chilling timeDifficultyNot too trickyNutrition per servingCalories 531 27 Fat 32g 46 Saturates 18g 90 Sugars 4.9g 5 Protein 15.4g 31 Carbs 43.9g 17 Of an adult& 39;s reference intakeIngredientsolive oil1 red onion2 cloves of garlic1 x 400 g tin of quality plum tomatoes1 tablespoon tomato purée6 sprigs of fresh thyme100 g feta cheese75 g Kalamata olives12 anchovies, from sustainable sourcesPASTRY330 g plain flour , plus extra for dusting½ teaspoon sugar170 g unsalted butter (cold)Recipe FromJamie MagazineBy Andy HarrisMethodFor the pastry, place the flour, sugar and 1 teaspoon of sea salt in a food processor and blitz until combined.

Lobster burgerWith grated tomato salsa & crumbled baconWith grated tomato salsa & crumbled baconServes 4Cooks In25 minutesDifficultyNot too trickyNutrition per servingCalories 644 32 Fat 41g 59 Saturates 7.2g 36 Sugars 7.7g 9 Protein 42.3g 85 Carbs 26.3g 10 Of an adult& 39;s reference intakeIngredients1 cooked 700-800g lobsters, from sustainable sourcesolive oil1 heaped teaspoon Dijon mustard4 thin rashers of higher-welfare smoked streaky bacon4 burger buns1 clove of garlictomato ketchupmayonnaise, made using free-range eggs1 lemon1 handful of watercress1 soft round lettuce1 red onionGRATED TOMATO SALSA2 ripe tomatoes (use 1 yellow if you like)½ a fresh red chilliextra virgin olive oilred wine vinegarRecipe FromJamie MagazineBy Jamie OliverMethodFor the salsa, put a fine-to-coarse grater over a chopping board and grate your tomatoes to a slurry.

Raspberry, agave & vanilla frozen yoghurtMakes about 600mlCooks In10 minutes plus 4 hours freezingDifficultySuper easyNutrition per servingCalories 86 4 Fat 2.1g 3 Saturates 1.2g 6 Sugars 11.8g 13 Protein 4.1g 8 Carbs 11.9g 5 Of an adult& 39;s reference intakeIngredients125 g raspberries1 vanilla pod3 tablespoons agave nectar400 g plain yoghurtRecipe FromJamie MagazineBy Laura FyfeMethodPut the raspberries in a jug and mash in a bowl with the back of a fork until broken down.

Barbecued trout in newspaperServes 4Cooks In45 minutesDifficultyNot too trickyNutrition per servingCalories 408 20 Fat 18.8g 27 Saturates 4.7g 24 Sugars 1g 1 Protein 53.5g 107 Carbs 5.4g 2 Of an adult& 39;s reference intakeIngredients2 whole trout , gutted and cleaned, from sustainable sources1 bunch of fresh coriander2 stalks of lemongrass4 cloves of garlic5cm piece of ginger1 fresh red chilli , optional6 fresh, frozen or dried kaffir lime leaves4 limesolive oilRecipe FromJamie MagazineBy Cara HobdayMethodPreheat the barbecue so it’s hot, or until the coals turn white.

Souffle omelette with vanilla apricotsServes 1Cooks In30 minutesDifficultyNot too trickyNutrition per servingCalories 361 18 Fat 14.7g 21 Saturates 5.7g 29 Sugars 48.7g 54 Protein 7.0g 14 Carbs 49.0g 19 Of an adult& 39;s reference intakeIngredients2 apricots1 tablespoon orange-blossom honey1 large free-range egg½ tablespoon vanilla sugar½ tablespoon buttericing sugar½ tablespoon hazelnutsRecipe FromJamie MagazineBy Joss HerdMethodHalve the apricots, then place in a saucepan with the honey and 2 tablespoons of water.

Seafood paellaMonkfish, squid, clams & musselsMonkfish, squid, clams & musselsServes 8Cooks In2 hours 10 minutesDifficultyShowing offNutrition per servingCalories 946 47 Fat 35.3g 50 Saturates 5.4g 27 Sugars 9.5g 11 Salt 0.8g 13 Protein 40.5g 81 Carbs 111.5g 43 Fibre 4.8g -Of an adult& 39;s reference intakeIngredients2 green peppers2 red peppers200 ml olive oil750 g monkfish, from sustainable sources500 g squid, cleaned, from sustainable sources125 g mussels, debearded, from sustainable sources125 g clams, debearded, from sustainable sources1 kg calasparra or bomba paella rice1 large pinch of saffron1 tesapoon paprika8 large prawns, from sustainable sourcesextra virgin olive oilPRAWN STOCK1 onion6 cloves of garlicolive oil1 tablespoon paprika2 fresh bay leavesshells and heads from 30 large prawns (ask your fishmonger for these), from sustainable sources200 ml dry white wine2 litres organic fish stockSOFRITO3 large onions3 cloves of garlicolive oil½ tablespoon papriks100 ml dry white wine6 ripe tomatoesRecipe FromJamie MagazineBy Andy HarrisMethodStart by making the stock.

Super roast chicken & chipsWith crunchy veg saladWith crunchy veg saladServes 8 - 10Cooks In2 hoursDifficultyNot too trickyNutrition per servingCalories 417 21 Fat 11.6g 17 Saturates 2.5g 13 Sugars 14.2g 16 Salt 0.19g 3 Protein 17.4g 35 Carbs 64.9g 25 Fibre 11.6g -Of an adult& 39;s reference intakeIngredients2 kg Maris Piper potatoes2 lemons1 x 3-3.

Serves 12Cooks In2 hours 40 minutes to 3 hours plus soaking and cooling timeDifficultyNot too trickyNutrition per servingCalories 633 32 Fat 24.7g 35 Saturates 11.5g 58 Sugars 79.9g 89 Protein 8.4g 17 Carbs 92.4g 36 Of an adult& 39;s reference intakeIngredients4 pieces of stem ginger200 g sultanas150 g currants60 g mixed peel50 g glacé cherries1 orange100 ml Scotch whisky240 g unsalted soft butter240 g light brown sugar220 g self-raising flour4 large free-range eggs½ teaspoon mixed spiceFILLING & TOPPING500 g marzipan4 tablespoons apricot jam1 large free-range eggRecipe FromJamie MagazineBy Abi FawcettMethodThe night before you want to bake the cake, chop the stem ginger, then place in a bowl with all the dried fruit, the orange zest and whisky.

Lamb & cheese pieWith homemade pastryWith homemade pastryServes 12Cooks In2 hours 5 minutes plus provingDifficultyNot too trickyNutrition per servingCalories 646 32 Fat 34.9g 50 Saturates 15.5g 78 Sugars 3g 3 Protein 39g 78 Carbs 40.9g 16 Of an adult& 39;s reference intakeIngredients7 g dried yeast650 g plain flour , plus extra for dustingolive oil2 large free-range eggsLAMB & CHEESE FILLING1 large onion2 cloves of garlic6 spring onions1.

Oxtail stewwith shallots, garlic & dateswith shallots, garlic & datesServes 8Cooks In3 hours 35 minutesDifficultyShowing offNutrition per servingCalories 721 36 Fat 45.3g 65 Saturates 15.6g 78 Sugars 3.4g 4 Protein 66.5g 133 Carbs 10.6g 4 Of an adult& 39;s reference intakeIngredients50 g plain flour2.

CroquemboucheDulce de leche filling & chocolate sauceDulce de leche filling & chocolate sauceServes 12Cooks In1 hour 30 minutesDifficultyShowing offNutrition per servingCalories 477 24 Fat 24.8g 35 Saturates 14.8g 74 Sugars 44.4g 49 Protein 5.8g 12 Carbs 57.2g 22 Of an adult& 39;s reference intakeIngredients100 g unsalted butter1 teaspoon golden caster sugar200 g plain flour4 large free-range eggs1 x 400 in or jar of dulce de leche (condensed milk caramel)300 g golden granulated sugarOPTIONAL: CHOCOLATE SAUCE100 g dark chocolate (70 solids)300 ml single creamRecipe FromJamie MagazineBy Jamie OliverMethodPreheat the oven to 200ºC/400ºF/gas 6.