Recipes

Mushroom cacio e pepe

Mushroom cacio e pepe

Classic pasta with pecorino cheese, spiked with truffle oil & lemon
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Ingredients

Serves 1 | total 10 minutes

Instructions

  • Cook the pasta in a pan of boiling salted water according to the packet instructions.
  • Finely grate the cheese and 1 mushroom into a small bowl, then add the truffle oil, a squeeze of lemon juice and a couple of good pinches of black pepper.
  • Add 2 tablespoons of pasta cooking water and mix together really well.
  • Drain the pasta, return to the pan, then beat in the mushroom mixture with a spatula.
  • It should be shiny and not wet – intense in flavour and hot from the black pepper.
  • Pour the pasta into your bowl and finely grate over the remaining raw mushroom, which will be fresh and nutty in flavour.
  • Eat right away.
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Course; Pasta

Baked mushroom soup

Baked mushroom soup

Bread, sweet red onions, garlic, thyme & gruyère
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Ingredients

Serves 4 | total 50 minutes

Instructions

  • Preheat the oven to 180°C.
  • Peel and dice the onions and peel and finely slice the garlic, then place in a large casserole pan on a medium-low heat with 1 tablespoon of olive oil.
  • Strip in the thyme and cook for 10 minutes, stirring regularly, while you slice the mushrooms and tear the bread into 4cm chunks.
  • Stir the mushrooms into the pan, pour in the stock, and bring to the boil.
  • Add the bread, then grate in most of the cheese.
  • Stir well, grate over the remaining cheese, and transfer to the oven for 25 minutes, or until dark golden and very thick.
  • Season to perfection, then serve drizzled with extra virgin olive oil.
  • Comfort in a bowl.
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Course; Soup

Mushroom toad-in-the-hole

Mushroom toad-in-the-hole

Crispy garlic, porter & onion gravy spiked with rosemary
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Ingredients

Serves 4 | total 1 hour 15 minutes

Instructions

  • Preheat the oven to 200°C.
  • Whisk the eggs, 150g of flour, a pinch of sea salt, the milk and 2 tablespoons of water into a smooth batter, then put aside.
  • Peel the mushrooms, saving the peelings.
  • Place the mushrooms cap side down in a large non-stick roasting tray, drizzle with 1 tablespoon of olive oil and season with salt and black pepper.
  • Roast for 30 minutes.
  • Meanwhile, for the gravy, peel the onions and finely slice with the mushroom peelings, then place in a pan on a medium-low heat with 2 tablespoons of oil.
  • Strip in half the rosemary and cook for 15 minutes, or until dark and gnarly, stirring occasionally.
  • Add the porter and 2 tablespoons of red wine vinegar and let it reduce by half, then stir in the remaining flour.
  • Gradually add 700ml of water, stirring regularly, then simmer to the consistency of your liking and season to perfection.
  • Peel and finely slice the garlic, pick the remaining rosemary, then drizzle and rub it all with a little oil.
  • Remove the tray from the oven and put the mushrooms on a plate for a moment.
  • Working quickly but carefully, pour the batter into the tray, sit the mushrooms towards the centre, then sprinkle over the oiled garlic and rosemary.
  • Return to the oven for 25 minutes, or until puffed up and golden.
  • Serve with the gravy.
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Course; Eggs / Side Dish

Mushroom cannelloni

Mushroom cannelloni

Sweet leeks, onions & creamy cheddar cheese sauce
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Ingredients

Serves 6 | total 1 hour 40 minutes

Instructions

  • Preheat the oven to 180°C.
  • Peel the onions and garlic, then pulse until very fine in a food processor.
  • Tip into a large casserole pan on a medium-high heat with 1 tablespoon of olive oil.
  • Trim, wash, pulse and add the leeks.
  • Saving 2 mushrooms for later, pulse the rest and stir into the pan.
  • Cook it all for 15 minutes, stirring regularly, then season to perfection and turn the heat off.
  • Meanwhile, for the sauce, pour 3 tablespoons of oil into a separate pan on a medium heat.
  • Whisk in the flour for 2 minutes, then gradually whisk in the milk.
  • Simmer for 5 minutes, or until thickened, then grate in the cheese and season to perfection.
  • Pour one third of the sauce into a 25cm x 30cm roasting tray.
  • As soon as the filling is cool enough to work with, push both ends of each pasta tube into it to fill, lining them up in the tray as you go.
  • Pour over the rest of the sauce, then finely slice the reserved mushrooms and use them to decorate the top.
  • Drizzle with 1 tablespoon of oil and bake for 45 minutes, or until golden and cooked through.
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Course; Side Dish / Vegetables

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