Pick most of the basil leaves into a pestle and mortar and bash to a paste with a pinch of sea salt. Peel and bash in the garlic, then pound in the almonds until fine. Muddle in 4 tablespoons of oil, finely grate in the Parmesan, then squeeze in the lemon juice. Season to perfection, and tweak to your liking.
Category Unusual recipes
Squash & spinach pasta rotoloGolden, crispy and deliciousGolden, crispy and deliciousServes 4 to 6Cooks In2 hours 20 minutesDifficultyNot too trickyNutrition per servingCalories 401 20 Fat 10.2g 15 Saturates 4.5g 23 Sugars 25.7g 29 Salt 1.5g 25 Protein 17.7g 35 Carbs 60.2g 23 Fibre 9g -Of an adult& 39;s reference intakeIngredients1 butternut squash , (roughly 1.
Epic poached chicken & dumplingsMustard sauce & fiery horseradishMustard sauce & fiery horseradishServes 8Cooks In2 hours 20 minutesDifficultyNot too trickyNutrition per servingCalories 501 25 Fat 16.7g 24 Saturates 4.7g 24 Sugars 6.5g 7 Salt 1.3g 22 Protein 41.4g 83 Carbs 48.5g 19 Fibre 5.
Challah breadSprinkled with sesame seedsSprinkled with sesame seedsMakes 2 loavesCooks In1 hour plus provingDifficultyNot too trickyNutrition per servingCalories 270 14 Fat 3.7g 5 Saturates 0.7g 4 Sugars 4.7g 5 Salt 0.6g 10 Protein 8.7g 17 Carbs 53.8g 21 Fibre 2g -Of an adult& 39;s reference intakeIngredients750 g strong bread flour , plus extra for dusting10 g fast-action dried yeast50 g caster sugar2 large free-range eggsolive oil1 tablespoon sesame seedsMethodPlace the dry ingredients in a large bowl with 1½ teaspoons sea salt, stir to combine then make a well in the centre.
Grilled strawberries with Pimm& 39;sWith a hum of ginger & vanillaWith a hum of ginger & vanillaServes 4Cooks In15 minutesDifficultyNot too trickyNutrition per servingCalories 148 7 Fat 3.4g 5 Saturates 1.9g 10 Sugars 29g 32 Salt 0.1g 2 Protein 1.7g 3 Carbs 29.3g 11 Fibre 3.9g -Of an adult& 39;s reference intakeIngredients400 g strawberries1 tablespoon vanilla sugar , (see tip)1 tablespoon stem ginger , in syrup1 splash of Pimm& 39;s4 scoops of quality vanilla ice creamMethodPreheat the grill to high.
Separate the eggs (save the whites for another recipe), placing the yolks in a large bowl. Scrunch up a wet cloth and place it on your surface so you can sit the bowl at an angle without it slipping. Adding it a drip at a time so you don’t split the yolks, whisk in the extra virgin olive oil, then the olive oil, speeding up the drips as you go – when it starts to really thicken, add a squeeze of lemon juice to loosen, then continue adding the oil, with more lemon when needed, use your instincts.
MethodMake the Semolina teardrop dumplings. Grate the cheese into a heatproof bowl with a splash of milk. Separate 1 large egg, adding the yolk to the bowl (save the white for another recipe). Sit the bowl over a pan of very gently simmering water, making sure the water doesn& 39;t touch the base of the bowl, and leave to slowly melt for 4 to 5 minutes, until silky, almost like a thick custard.
MethodSoak the chickpeas overnight, then drain and cook according to the packet instructions, until soft. Make the Orecchiette. Trim the aubergine and courgette and chop into 2cm dice, then peel and finely slice the onion. Cook the veg in a large frying pan on a medium-high heat with the oil for 15 minutes, or until soft, stirring occasionally.
Potato gnocchiLight, fluffy pillows of joyLight, fluffy pillows of joyServes 6 to 8Cooks In1 hour 30 minutesDifficultyNot too trickyNutrition per servingCalories 181 9 Fat 0.6g 1 Saturates 0.1g 1 Sugars 1.3g 1 Salt 0.4g 7 Protein 5.7g 11 Carbs 40.1g 15 Fibre 2.7g -Of an adult& 39;s reference intakeIngredients1 kg floury potatoes , such as Maris Piper, King Edward100 g Tipo 00 flour , plus extra for dusting1 whole nutmeg , for gratingRecipe FromJamie Cooks ItalyBy Jamie OliverMethodUse potatoes of a fairly even size, as you’re going to cook them whole.
Preheat the oven to 180ºC/350ºF/gas 4. Peel and quarter the onions, then pick the quarters apart into petals straight into a 20cm-wide, deep ovenproof pan on a medium-high heat. Add 1 tablespoon of olive oil and the anchovies and stir occasionally while you peel and slice the garlic. Squash the olives, leaving the stones in, then stir into the pan with the garlic.
Summer veg lasagneTender asparagus, peas, broad beans & fresh mintTender asparagus, peas, broad beans & fresh mintServes 6 - 8Cooks In25 minutesDifficultyNot too trickyNutrition per servingCalories 491 25 Fat 20.3g 29 Saturates 12.1g 61 Sugars 11.9g 13 Salt 1.1g 18 Protein 29.6g 59 Carbs 48.1g 19 Fibre 7.
Fluffy coconut breadsGolden & lightly butteredGolden & lightly butteredMakes 8Cooks In15 minutesDifficultySuper easyNutrition per servingCalories 259 13 Fat 7.9g 11 Saturates 4.8g 24 Sugars 2g 2 Salt 0.8g 13 Protein 5.5g 11 Carbs 44g 17 Fibre 2g -Of an adult& 39;s reference intakeIngredients1 x 400 g tin of light coconut milk450 g self-raising flour , plus extra for dustingolive oil30 g unsalted butterrecipe adapted fromJamie& 39;s Friday Night Feast CookbookBy Jamie OliverMethodPour the coconut milk into a bowl with a pinch of sea salt and add enough flour to create a dough (you might not need it all), bringing it together with your hands.
Place all the rabbit and the offal in a cold casserole pan and add 3 tablespoons of oil. Put on a medium-high heat for the rabbit to get golden, turning occasionally, while you peel and finely slice the onion, quarter the tomatoes, then halve the chilli lengthways and deseed. Add it all to the pan with the bay, all the nuts, the cloves and wine.
Tuna fettuccineBaby courgettes, cherry tomatoes, pecorino & crushed almondsBaby courgettes, cherry tomatoes, pecorino & crushed almondsServes 4Cooks In20 minutesDifficultyNot too trickyNutrition per servingCalories 581 29 Fat 23.3g 33 Saturates 4.5g 23 Sugars 8.6g 10 Salt 0.8g 13 Protein 34g 68 Carbs 62.
Sausage & red wine risottoThyme, fennel, onion, fontina & crushed hazelnutsThyme, fennel, onion, fontina & crushed hazelnutsServes 4Cooks In45 minutesDifficultyNot too trickyNutrition per servingCalories 839 42 Fat 43.8g 63 Saturates 17.1g 86 Sugars 4.5g 5 Salt 1.8g 30 Protein 34.5g 69 Carbs 70.
Roasted salmon & artichokesFresh herbs & toasted almond crumbFresh herbs & toasted almond crumbServes 12 to 14Cooks In1 hour 25 minutes plus restingDifficultyNot too trickyNutrition per servingCalories 451 23 Fat 30.2g 43 Saturates 5g 25 Sugars 0.7g 1 Salt 1.1g 18 Protein 38.5g 77 Carbs 6.
Johnny Vegas& 39; fillet steak flambéMustardy mushroom sauce & pepper sprinkleMustardy mushroom sauce & pepper sprinkleServes 2Cooks In15 minutes plus marinatingDifficultyShowing offNutrition per servingCalories 581 29 Fat 43.7g 62 Saturates 19.0g 95 Sugars 4.4g 5 Salt 1.6g 27 Protein 16.9g 34 Carbs 5.
Pod the peas and place just the pods in a pan of boiling salted water for 5 minutes to impart their flavour. Finely dice the guanciale, place in a large cold non-stick frying pan and put on a medium heat to render the fat, tossing regularly. Meanwhile, scoop out and discard the pea pods, then cook the pasta in the boiling salted water according to the packet instructions.
Liv Tyler& 39;s prawn dumplingsWater chestnuts, ginger & spring onionsWater chestnuts, ginger & spring onionsServes 6Cooks In1 hour 30 minutesDifficultyNot too trickyNutrition per servingCalories 230 12 Fat 4.6g 7 Saturates 0.7g 4 Sugars 2.1g 2 Salt 0.7g 12 Protein 16.4g 33 Carbs 30.9g 12 Fibre 1.
Liv Tyler& 39;s vegetable ballsGnarly noodles, carrot, ginger & Chinese five-spiceGnarly noodles, carrot, ginger & Chinese five-spiceMakes 28 - 30, Serves 6Cooks In40 minutesDifficultyNot too trickyNutrition per servingCalories 272 14 Fat 12.9g 18 Saturates 1.6g 8 Sugars 3.9g 4 Salt 0.7g 12 Protein 4.
PorchettaRolled loin stuffed with beautiful thingsRolled loin stuffed with beautiful thingsServes 16 to 20Cooks In5 hours 30 minutesDifficultyShowing offNutrition per servingCalories 725 36 Fat 49.1g 70 Saturates 16.9g 85 Sugars 11.8g 13 Salt 0.8g 13 Protein 48.1g 96 Carbs 19.6g 8 Fibre 3.2g -Of an adult& 39;s reference intakeIngredients1 x 5 kg higher-welfare pork loin , with belly attached, skin on (ask your butcher to remove the bones and butterfly open the loin meat)4 red onions15 slices of higher-welfare smoked pancettaolive oil50 g unsalted butter1 tablespoon fennel seeds400 g free-range chicken livers , cleaned, trimmed1 bunch of fresh sage , (30g)1 bunch of fresh rosemary , (30g)½ a bottle of white wine200 g mixed dried apricots , cranberries, raisins, sultanas50 g pine nuts100 g Parmesan cheese200 g stale breadcrumbs125 ml Vin Santo8 carrots2 heaped tablespoons plain flour500 ml organic chicken stockrecipe adapted fromJamie Oliver& 39;s Christmas CookbookBy Jamie OliverMethodGet your meat out of the fridge and up to room temperature before you cook it.