Jamie Oliver Recipes

1. Chicken & asparagus crustless tart

Ingredients
2 tablespoons butter , plus extra for greasing
3-4 spring onions , finely sliced, plus extra to garnish
2 cloves of garlic , peeled and minced
300 g asparagus
4 medium free-range eggs
100 g ricotta
50 ml whole milk
50 g Parmesan , freshly grated
300 g cooked free-range chicken , roughly chopped
Method
Preheat the oven to 180C/gas 4. Lightly grease a 24cm round tart tin, 3cm deep, then
line with greaseproof paper. Melt the butter in a frying pan, then saut the spring onion
and garlic over a gentle heat to soften.
Snap off the woody ends of the asparagus, then slice into 1cm pieces, keeping the tips
whole. Add the asparagus to the pan and cook gently for a couple of minutes. Season with
salt and pepper, take off the heat, drain and set aside to cool. Keep the asparagus tips to
one side.
Meanwhile, in a bowl, beat the eggs, ricotta, milk and two-thirds of the Parmesan, then
season.
Add the cooled asparagus mixture, along with the chicken. Gently stir it together, then
pour into the tin, making sure all the ingredients are evenly distributed. Scatter the tips on
top of the tart, and push them into the mixture a little.
Sprinkle the rest of the Parmesan on top, then put the tart on a baking tray in the oven for
2025 minutes, until just about set in the middle. If its not golden, put it under the grill
for a few seconds.
Leave the tart to cool to room temperature, then garnish with some extra sliced spring
onion, cut into slices, and serve.

2. Pasta pesto ( with garlic and rosemary chicken)

Ingredients:
For the chicken:
2 x 200 g skinless free-range chicken breasts
1 teaspoon fennel seeds
2 sprigs of fresh rosemary
2 tablespoons rapeseed oil
4-5 cloves of garlic
1-2 fresh red chillies
8 ripe cherry tomatoes
250 g green beans
For the pasta & pesto:
1 big bunch of fresh basil
50 g blanched almonds
50 g Parmesan cheese , plus extra to serve
2 tablespoons extra virgin olive oil
1 lemon
1 clove of garlic
300 g fresh lasagne sheets
200 g baby spinach
Method
Ingredients out Kettle boiled Large frying pan, high heat Large lidded casserole pan,
high heat Food processor (bowl blade)
START COOKING
On a large sheet of greaseproof paper, toss the chicken with salt, pepper, fennel seeds and
the rosemary leaves Fold over the paper, then bash and flatten the chicken to 1.5cm
thick with a rolling pin Put into the frying pan with the rapeseed oil, the bashed
unpeeled garlic cloves and halved chillies, turning after about 3 or 4 minutes, until golden
and cooked through Line the beans up and cut off the stalks, put into the casserole pan,
cover with boiling salted water and cook for 6 minutes with the lid on
Pick a few basil leaves for garnish, then rip off the stalks and put the rest of the bunch
into the processor with the almonds, Parmesan, extra virgin olive oil and lemon juice
Squash in the unpeeled garlic through a garlic crusher Blitz until smooth, adding a ladle
or two of cooking water from the beans to loosen, then season to taste Slice the lasagne
sheets up into random handkerchief shapes and add to the beans to cook for a couple of
minutes Halve or quarter the tomatoes, add to the chicken and give the pan a shake
Stir the spinach into the pasta pan, then drain, reserving a cupful of the starchy cooking
water Return the pasta, beans and spinach to the pan, pour in the pesto from the
processor and stir together, loosening with splashes of cooking water until silky Slice
the chicken breasts in half and serve with the tomatoes and chilli spooned over the top

Finely grate a little extra Parmesan over the pasta, then sprinkle everything with basil
leaves
3. Salmon with young garlic & tomato sauce
Ingredients
1 bulb of fresh young garlic (if you cant find young garlic, substitute with 2 chopped
cloves of garlic and 1 sliced bulb of fennel)
1 punnet ripe cherry tomatoes
1 lemon
olive oil
4 salmon fillets , skin on, scaled and pin-boned, from sustainable sources
a few sprigs of fresh mint
a few sprigs of fresh dill
Method
Slice the bulb of garlic into thin wedges, then squash the tomatoes. Halve the lemon, then
slice half finely.
Add a good drizzle of oil to a hot frying pan and fry the garlic until it softens and
caramelises. Add the tomatoes and cook till they soften.
In another pan, heat oil on a medium-high heat. Season the salmon and cook, skin-side
down, for 3 minutes. Turn, add the lemon slices to the pan, and cook for 2 minutes, or till
the salmon is done to your liking.
Pick, finely chop and stir the mint and dill through the sauce, then tip over the salmon
fillets and serve.
4. Pizza Calzone
Filled with mushrooms, spinach and melted mozzarella
Ingredients
1 quickest tomato sauce
300 g spinach leaves , washed and spun dry
2 x 125 g good-quality mozzarella pieces , torn into pieces
Method
First, make your quickest tomato sauce to the pan and stir. Cook for a few minutes, then
add the spinach (in batches if you need to) and stir again. Simmer away the liquid until
youre left with a thick, tasty mixture thats not too moist (otherwise it will burst through
the dough when youre cooking the calzone).
Divide the mushroom and spinach mixture evenly between the four pizza bases and
spread it out nicely. Top with pieces of mozzarella and season with salt and pepper. To
make your calzone, carefully lift the far edge of the pizza dough and pull it over the top

towards you you basically need to fold it in half (imagine it looking like a big Cornish
pasty!). Crimp the edges so none of the filling can spill out. Place the calzone side by side
on a floured baking tray (use two if you need to), pizza stone or granite slab.
Cook for 10 to 15 minutes on the bottom of the preheated oven until the dough is puffed
up and golden on top and the filling is hot.

5. Amaretti biscuits
Classic Italian after-dinner treats and suitable for gluten-free guests, too.
Ingredients
unsalted butter , for greasing
4 large free-range egg whites
350 g caster sugar
350 g ground almonds
30 ml amaretto liqueur
icing sugar
Method
Preheat the oven to 170C/gas 3, and grease and line two baking sheets.
In a bowl, whisk the egg whites until firm. Gently fold in the sugar, almonds and
amaretto to make a smooth paste.
Using a teaspoon or a piping bag, place dollops of the mixture on the trays, 2cm apart.
Bake in the oven for 10 to 15 minutes, or until lightly golden. Transfer to a wire rack to
cool, before dusting with icing sugar.

6. Easy pancakes
Ingredients
3 large free-range eggs
125 g plain flour
250 ml milk
unsalted butter
Method
Place the eggs, flour, milk and 1 pinch of sea salt in a liquidiser and blitz until smooth,
then pour into a bowl. Leave to one side for 15 minutes.

Place a large non-stick frying pan on a medium heat. Once hot, add a small knob of butter
(or a drizzle of olive oil if you want to be healthier) and let it melt. Tilt the pan so the
butter coats the surface.
Pour in 1 ladle of the batter. Lift the pan off of the heat and tilt it so that the batter spreads
all over the base. Place the pan back on the heat for 1 to 2 minutes, or until it starts to
come away from the sides and you can remove it easily from the pan.
Once golden underneath, flip the crpe over and cook for a further minute until cooked
through. Serve straightaway with your favourite topping.
Tips
I sometimes mix it up and swap 75g of plain flour for wholemeal to give my pancakes
lovely texture and flavour. To make more American-style pancakes, swap the plain flour
for self-raising, dolloping ladlefuls of batter into the pan without spreading it around the
base.
7. White peach cordial (drink)
Ingredients
1 kg white peaches
2 vanilla pods
250 g golden caster sugar
1 lemon
Method
Halve and destone the peaches. Halve the vanilla pods lengthways and scrape out the
seeds.
In batches, place the peaches in a food processor or blender, skin included, and blitz to a
pure.
Spoon the peach pure into a pan and stir in the sugar, lemon juice and vanilla seeds.
Bring to a simmer over a low heat and let it bubble away for 20 minutes, or until
thickened.
Using a funnel, carefully pour the warm cordial into sterilised bottles or jars, then seal
and store in a cool place until ready to use.
8. Vanilla pear drop (drink)
Ingredients
50 ml Grey Goose vodka
30 ml freshly squeezed lemon juice
For the pear and vanilla syrup:
1 pear , sliced
200 g caster sugar

1/2 vanilla pod , split

Method
Recipe by Andy Harris
Start by making the syrup. Poach the pear in 200ml water with the sugar and vanilla pod.
Infuse for 15 minutes, strain through a muslin cloth. In a cocktail shaker, combine the
vodka, lemon juice and 30ml of the pear and vanilla syrup. Shake well and strain into a
glass of ice. Garnish with a thin slice of pear.

9. Reuben-ish sandwich
Ingredients
2 big slices rye bread , 1cm in size
low fat mayonnaise
3 heaped tablespoons sauerkraut
1 fresh red chilli , deseeded and finely sliced
3 slices pastrami
a few gherkins
60 g Swiss cheese
1 handful watercress leaves , to serve.
Method
Grill the slices of bread on a griddle pan until lightly toasted on both sides then spread
one side of each with mayonnaise. Put some of the sauerkraut and some of the chilli on 2
of the slices, and top with a couple of slices of pastrami. Top with the remaining
sauerkraut and chilli and the sliced gherkins, then grate the Swiss cheese over the top.
Preheat a hot grill. Place the slices with toppings under the grill until the cheese is melted
and dribbling.
Stack the sandwich together, adding a few watercress leaves and finishing with the final
slice of toast. Press down lightly and use wooden skewers to hold together. Tuck in!
10. French-style chicken
Ingredients
1.8 kg higher-welfare chicken
For the marinade
1 onion , finely chopped
bulb of garlic , smashed
1 small bunch of fresh rosemary , leaves picked and finely chopped
4 fresh bay leaves
4 tbsp white wine vinegar
For the Florentine potatoes

1.2 kg red-skinned potatoes

6 tbsp olive oil
4 cloves of garlic , skin on, smashed
a few sprigs of oregano
For the French dressing
tsp Dijon mustard
6 tbsp extra virgin olive oil
2 tbsp white wine vinegar
For the salad
4 large handfuls of lamb's lettuce
2 frise , inner white leaves picked and green leaves discarded
bunch of chives
Method
For me, the best way to cook a whole chicken on the barbecue is to be safe and cook it
blonde in the oven first then finish it on the barbecue to get that crispy, golden skin and
let that smoky flavour penetrate right through.
Mix all the marinade ingredients together in a large bowl and set aside. Slash the chicken
across each leg about 3 or 4 times this will allow the heat to penetrate directly into the
meat and help it cook faster. Place the chicken in the marinade, rubbing the flavour all
over. Cover and leave in the fridge for at least 12 hours.
Preheat the oven to 190C/gas 5. Remove the chicken from the brine and pat it dry with
kitchen towel, then place in a roasting tray. Cut a lemon in half and pop it inside the
chickens cavity with the bay leaves from the brine. Cover with a double sheet of tin foil
and roast in the oven for 1 hour, until cooked through.
Meanwhile, cut the potatoes into rough 2cm cubes and toss in a large roasting tray with a
good splash of olive oil, the smashed garlic and the picked oregano. Season with sea salt
and black pepper and roast alongside the chicken for about 40 minutes, or until lovely
and crispy and golden.
After an hour, remove the chicken from the oven and finish on the barbecue, turning
occasionally until beautifully golden and crisp all over. Make the French dressing by
shaking up the mustard, extra virgin olive oil, vinegar, plus a pinch of sea salt and black
pepper, in a jam jar. Add the salad greens to a serving bowl, drizzle over the dressing and
toss to coat. Serve the chicken with the crispy potatoes and the salad..
11. Fish soup
Ingredients
1 small bulb of fennel
1 leek
3 sticks of celery

1 fresh red chilli

4 cloves of garlic
3-4 tomatoes
1 bunch of fresh thyme
440 g white fish, from sustainable sources
olive oil
1 small glass of white wine
400 g prawns, mussels or clams, from sustainable sources
extra virgin olive oil
Method
Trim and finely chop the fennel, leek, celery and chilli, and peel and finely chop the
garlic. Roughly chop the tomatoes, pick the thyme leaves and chop the fish into chunks.
Gently cook the fennel, leek, celery, most of the chilli and the garlic in olive oil over a
medium heat, until soft.
Add 1 litre water and the wine, bring to the boil, then reduce heat and simmer until
vegetables are cooked.
Add the tomatoes, thyme and fish. When fish turns opaque, add the prawns, mussels or
clams and simmer for 2 minutes until prawns are cooked and mussels are open.
Season and serve with a drizzle of extra virgin olive oil and a scattering of fresh chilli.