Recipes

Mushroom & chicken cacciatore

Mushroom & chicken cacciatore

Italian red wine, sweet pepper & tomato sauce, rosemary & olives
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Ingredients

Serves 6 | total 1 hour 30 minutes

  • 6 chicken thighs skin off, bone out
  • 6 large portobello mushrooms
  • 2 red onions
  • 1 x 460g jar of roasted red peppers
  • 12 black olives stone in
  • 4 sprigs of rosemary
  • 200 ml Italian red wine
  • 2 x 400g tins of plum tomatoes

Instructions

  • Preheat the oven to 180°C.
  • Season the chicken with sea salt and black pepper, then put it in a large shallow casserole pan on a medium-high heat with 1 tablespoon of olive oil.
  • Cook for 10 minutes, or until golden, turning regularly.
  • Meanwhile, peel and tear up the mushrooms, peel and finely chop the onions, drain and tear up the peppers, squash and destone the olives.
  • Remove the chicken to a plate, leaving the pan on the heat.
  • Stir the mushrooms, onions, peppers and olives into the pan, then strip in the rosemary.
  • Cook for 10 minutes, or until softened, stirring regularly.
  • Pour in the wine and let it cook away, then add the tomatoes and ½ a tin’s worth of water, breaking up the tomatoes with your spoon.
  • Bring to the boil, stir in the chicken and any juices, then transfer to the oven for 1 hour, or until the chicken is tender.
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Course; Chicken

Cheat’s mushroom risotto

Cheat’s mushroom risotto

Mixed grains, thyme, garlic, crème fraîche & parmesan
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Ingredients

  • Serves 2 | total 20 minutes
  • 1 onion
  • 250 g chestnut mushrooms
  • ½ a bunch of thyme 10g
  • 1 clove of garlic
  • 1 x 250g packet of mixed cooked grains
  • 300 ml veg or chicken stock
  • 40 g Parmesan cheese
  • 1 heaped tablespoon half-fat crème fraîche

Instructions

  • Peel and finely chop the onion and place in a medium high-sided non-stick pan on a medium heat with ½ a tablespoon of olive oil.
  • Trim the stalk and base off each mushroom, giving you a beautiful cross section (like you see in the picture).
  • Finely chop the stalks and trimmings and add to the pan.
  • Strip in half the thyme leaves, then cook for 10 minutes, or until soft, stirring regularly.
  • Alongside, put a non-stick frying pan on a medium heat with ½ a tablespoon of oil.
  • Add the mushrooms cap side up and cook until golden without moving them (around 7 minutes).
  • Peel and finely slice the garlic, and pick the remaining thyme leaves.
  • Tip the grains into the onion pan and feed it with stock for 5 minutes, stirring every minute or so, until you’ve got a nice, oozy consistency.
  • Turn the whole golden mushrooms, sprinkle the garlic and remaining thyme into the pan, and cook for 3 more minutes, shaking occasionally.
  • Finely grate most of the Parmesan into the grains, stir in the crème fraîche, then season to perfection.
  • Divide between your plates, spoon over and press in the golden mushrooms, sprinkle with the crispy garlic and thyme, then use a speed-peeler to shave over the remaining Parmesan.
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Course; Rice

Harissa roast chicken

Harissa roast chicken

Chunky sweet potatoes & amazing chickpea flatbreads
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Ingredients

Serves 6 | total 1 hour 40 minutes

Instructions

  • Preheat the oven to 180°C.
  • Sit the chicken in a large roasting tray, then scrub, halve and add the sweet potatoes.
  • Spoon over the harissa, 1 tablespoon each of red wine vinegar and olive oil, and a pinch of sea salt and black pepper, then rub until everything is well coated.
  • Put half the mint into the cavity of the chicken, then roast for 1 hour 20 minutes, or until everything is golden and cooked through.
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Course; Chicken

Hoisin roast chicken

Hoisin roast chicken

Steamed pancakes, garnishes & dipping sauce
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Ingredients

Serves 6 | total 1 hour 30 minutes

  • 1 x 1.5kg whole chicken
  • 8 tablespoons hoisin sauce
  • 1 clementine
  • 4 fresh mixed-colour chillies
  • 1 bunch of spring onions
  • 1 cucumber
  • 1 punnet of cress
  • 30 Chinese pancakes

Instructions

  • Preheat the oven to 180°C.
  • Sit the chicken in a snug-fitting roasting tray.
  • Pull up the skin at the tip of the breasts and use a spatula to gently separate the skin down the breast meat, then pour 2 tablespoons of hoisin sauce into each side, smoothing it out as you go.
  • Secure the skin with a cocktail stick.
  • Rub the chicken all over with a pinch of sea salt and black pepper and 1 tablespoon of olive oil.
  • Halve the clementine and 1 chilli, chop off 5cm of green spring onion tops, and place in the chicken cavity.
  • Roast for 1 hour 20 minutes, or until golden and cooked through.
  • Meanwhile, trim the remaining spring onions, then finely slice lengthways with the remaining chillies and put into a bowl of cold water to curl up.
  • Matchstick the cucumber.
  • Snip the cress.
  • Steam the pancakes according to the packet instructions (or, if you’re feeling adventurous and want to make your own from scratch, check out the recipe at jamieoliver.
  • com/chinesepancakes).
  • Remove the chicken to a platter, mix any lovely tray juices with the remaining hoisin, for dipping, then serve with the pancakes and garnishes, and let everyone dig in.
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Course; Chicken / Pancake’s / Crepes

Cumberland roast chicken

Cumberland roast chicken

Roast potato, parsnip, leek & sage traybake, pear & watercress
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Ingredients

Serves 6 | total 1 hour 45 minutes

Instructions

  • Preheat the oven to 180°C.
  • Scrub the potatoes and finely slice, then wash, trim and finely slice the parsnips and leeks.
  • Place it all in a 30cm x 40cm roasting tray, and toss with 2 tablespoons of olive oil, a pinch of sea salt and black pepper and the sage leaves (reserving the stalks and a few leaves for later).
  • Squeeze the sausagemeat out of the skins and scrunch together.
  • Pull up the chicken skin at the tip of the breasts and use a spatula to gently separate the skin down the breast meat, then poke half the sausagemeat into each side, smoothing it out as you go.
  • Secure the skin with a cocktail stick.
  • Rub the chicken all over with a pinch of salt and pepper and 1 tablespoon of oil.
  • Stuff the sage stalks into the chicken cavity.
  • Place the chicken directly on the bars of the oven with the tray of veg underneath, and roast for 1 hour 20 minutes, or until everything is golden and cooked through.
  • With 10 minutes to go, sprinkle the reserved sage leaves over the tray of veg, so they crisp up nicely.
  • Very finely slice or coarsely grate the pear, and toss with the watercress.
  • Sit the chicken on the veg and serve everything together at the table.
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Course; Chicken

My easy peri peri chicken

My easy peri peri chicken

Garlic, smoked paprika, harissa, mint & chunky potato wedges
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Ingredients

  • Serves 6 | total 1 hour 30 minutes
  • 2 onions
  • 10 fresh mixed-colour chillies
  • 1 bulb of garlic
  • 2 tablespoons rose harissa
  • 1 heaped teaspoon smoked paprika
  • 1 x 1.5kg whole chicken
  • 1.2 kg potatoes
  • 4 sprigs of mint

Instructions

  • Preheat the oven to 180°C.
  • Peel and quarter the onions and place in a large roasting tray.
  • Prick and add the whole chillies.
  • Halve the unpeeled garlic bulb across the middle and add to the tray with the harissa, paprika, a pinch of sea salt and black pepper, 2 tablespoons of red wine vinegar and 1 tablespoon of olive oil.
  • Use a large sharp knife to carefully cut down the back of the chicken, so you can open it out flat.
  • Add to the tray and toss well, rubbing all that flavour into the bird.
  • Place the chicken, breast side up, directly on the top bars of the oven with the tray of onions beneath it.
  • Roast for 1 hour, or until the chicken is golden and cooked through.
  • Scrub the potatoes, chop lengthways into chunky wedges, toss with 1 tablespoon of oil and a pinch of seasoning, then arrange in a single layer on your largest roasting tray and place in the oven below the onions.
  • After 30 minutes, remove the onion tray from the oven, basting the chicken with any juices from the tray.
  • Shake the wedges and move up to sit under the chicken for the remaining 30 minutes.
  • For the sauce, halve and deseed the chillies, squeeze half the soft garlic flesh out of the skins, then blitz both in a blender with the onions and all the tasty juices from the tray, half the mint leaves and 1 tablespoon of red wine vinegar until smooth, adding a good splash of water, if needed, then season to perfection.
  • Serve the chicken with the wedges and peri peri sauce, scattered with the rest of the mint leaves and roasted garlic.
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Course; Chicken

Roast chicken margherita

Roast chicken margherita

Giant stuffed roasted gnocchi, roasted tomatoes, garlic & rocket
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Ingredients

Serves 6 | total 1 hour 40 minutes

  • 1.5 kg floury potatoes
  • 1.5 kg ripe tomatoes
  • 2 bulbs of garlic
  • 1 bunch of basil 30g
  • 1 x 1.5kg whole chicken
  • 50 g plain flour
  • 200 g ball of smoked mozzarella
  • 60 g rocket

Instructions

  • Preheat the oven to 180°C.
  • Scrub the potatoes, chop into even-sized chunks and cook in a large pan of boiling salted water for 15 minutes, or until tender.
  • Halve the tomatoes and place in a large roasting tray.
  • Break in the unpeeled garlic cloves.
  • Pick a few pretty basil leaves for later, then stuff the rest of the bunch into the chicken cavity and add the chicken to the tray.
  • Season with sea salt and black pepper, drizzle everything with 2 tablespoons each of red wine vinegar and olive oil, then toss well, rubbing all that flavour into the bird.
  • Sit the chicken directly on the bars of the oven and put the tray of tomatoes beneath it.
  • Roast for 1 hour 20 minutes, or until the chicken is golden and cooked through.
  • Meanwhile, drain the potatoes, steam dry, mash, season and mix with the flour.
  • As soon as cool enough to handle, divide and roll into 12 equal balls.
  • Cut the smoked mozzarella into 12 chunks, poke one chunk into each ball, and seal.
  • Place all the balls on an oiled 25cm x 35cm baking tray and roast at the bottom of the oven for the remaining 1 hour, or until golden.
  • Remove the chicken to the tray of tomatoes and allow to rest, then squeeze a few garlic cloves out of their skins and mash into the tray juices.
  • Sprinkle over the reserved basil leaves, then serve with the giant gnocchi and rocket, drizzling the garlicky juices over everything.
  • Joy.
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Course; Chicken

Farmhouse Roast Chicken

Farmhouse Roast Chicken

Garlic Mushrooms & Bacon, Spinach & Crème Fraîche Lentils
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Ingredients

Serves 6 | Total 1 Hour 30 Minutes

  • 1 x 1.5kg whole chicken
  • 1 bulb of garlic
  • 3 rashers of smoked streaky bacon
  • 650 g mixed mushrooms
  • 250 g baby spinach
  • 2 x 400g tins of green lentils
  • 100 g half-fat crème fraîche
  • ½ a bunch of tarragon 10g

Instructions

  • Preheat the oven to 180°C.
  • Sit the chicken and garlic bulb in a large sturdy roasting tray, sprinkle with a pinch of sea salt and black pepper, drizzle with 1 tablespoon each of red wine vinegar and olive oil and rub all over the bird.
  • Roast for 1 hour.
  • Take the tray out of the oven and use tongs to move the chicken to a plate, laying the bacon over the breasts.
  • Use a potato masher to squash and squeeze the soft garlic out of the skins in the tray, then toss the mushrooms in the juices, tearing any larger ones.
  • Return the tray to the oven.
  • Sit the chicken directly on the bars above and roast for another 20 minutes, or until everything is golden and cooked through.
  • Use a slotted spoon to transfer the garlicky mushrooms to a serving platter, sitting the chicken on top to rest.
  • Place the tray of juices on a high heat on the hob, add the spinach, then drain and add the lentils.
  • Stir until the spinach has wilted, then, off the heat, ripple through the crème fraîche and season to perfection.
  • Pick the tarragon leaves over the chicken, and serve it all together.
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Course; Chicken

Sesame roast chicken

Sesame roast chicken

Kimchi & silken tofu crunchy veg slaw & fluffy rice
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Ingredients

Serves 6 | total 1 hour 30 minutes

  • 300 g kimchi
  • 4 cm piece of ginger
  • 1 x 1.5kg whole chicken
  • 2 tablespoons runny honey
  • 300 g silken tofu
  • 60 g sesame seeds
  • 1 mug of basmati rice 300g
  • 2 x 320g packs of mixed stir-fry veg

Instructions

  • Preheat the oven to 180°C.
  • In a blender, blitz the kimchi, peeled ginger, 1 tablespoon each of red wine vinegar and olive oil and 100ml of water until very smooth.
  • In a roasting tray, rub one third of the kimchi dressing all over the chicken, getting into all the nooks and crannies.
  • Pour 150ml of water into the tray, then roast for 1 hour 20 minutes, or until golden and cooked through.
  • Halfway through, add another 150ml of water, baste with the juices and scrape up any sticky bits.
  • Spoon another third of the dressing into a small bowl, mix with the honey and put aside.
  • Drain the tofu and blitz with the rest of the dressing in the blender.
  • Toast the sesame seeds in a non-stick frying pan until lightly golden, then set aside.
  • With 10 minutes to go, put 1 mug of rice, 2 mugs of boiling kettle water (600ml) and a pinch of sea salt into a medium pan.
  • Cover and cook on a medium heat for 12 minutes, or until all the water has been absorbed.
  • Remove the chicken from the oven, lift it up with tongs and slide a rack underneath it, so it sits over the tray.
  • Pour and brush the honey dressing all over the chicken, then sprinkle with the sesame seeds.
  • Move the rice and chicken to a serving platter, then stir 1 tablespoon of vinegar into the tray.
  • Tip in the mixed veg and half the tofu dressing to coat.
  • Serve the rest in a bowl on the side, drizzled with 1 teaspoon of extra virgin olive oil.
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Course; Chicken

Quickest White Fish Tagine

Quickest White Fish Tagine

Sweet cherry tomatoes, harissa, asparagus & fluffy couscous
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Ingredients

Serves 2 | total 15 minutes

  • 150 g couscous
  • 4 cloves of garlic
  • 250 g ripe mixed-colour cherry tomatoes
  • 250 g asparagus
  • 2 heaped teaspoons rose harissa
  • 2 x 150g white fish fillets skin off, pin-boned
  • 1 lemon
  • 2 tablespoons natural yoghurt

Instructions

  • Place the couscous in a bowl, add a pinch of sea salt and black pepper, then just cover with boiling kettle water, and cover.
  • Peel and slice the garlic, then place in a shallow casserole pan on a medium-high heat with 1 tablespoon of olive oil, stirring while you halve the cherry tomatoes, adding them to the pan as you go.
  • Snap the woody ends off the asparagus, roughly chop the spears and stir into the pan, then season with salt and pepper.
  • Rub most of the harissa over the fish, sit it on top of the veg, finely grate over the lemon zest and squeeze over half the juice.
  • Add 150ml of water, cover, and cook for 5 minutes, or until the fish is just cooked through.
  • Fluff up the couscous.
  • Ripple the remaining harissa through the yoghurt, then spoon it over the fish and couscous.
  • Serve with lemon wedges, for squeezing over.
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Course; Fish