JO

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RECIPES
ABOUT
JAMIE
OLIVER
Jamie has inspired millions of people around the world to spend more
time cooking delicious food from fresh ingredients and even to start
growing their own! Jamie has global appeal as his programmes have now
been broadcast in more than180 territories, and he has sold over
My wish is to 37 million books around the world.
create a happier,
Jamie Oliver was born in Essex in 1975. As a child he earned his pocket money by working in
the kitchen of his parents pub, before leaving school to attend Westminster Catering College.
healthier world After graduating, Jamies career led him to The River Caf where he was spotted by a BBC
documentary team and, after a brief appearance on screen, was offered his own show as The
through food Naked Chef in 1999.
From his books and TV shows to his campaigns and restaurants, he has inspired people
across the globe to see food and cooking in a completely different way, engaging and
enthusing everyone to enjoy better food.
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RETAILER X
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RETAILER X
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CONTENTS
STARTERS 10
SALADS 16
MAIN COURSES 24
BBQ 40
SWEETS 60
DRINKS 72
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South africa
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STARTERS
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ROAST TOMATO & BREAD SOUP
This is inspired by that Italian classic papa al pomodoro, a super-simple,
rustic soup that celebrates the wonderful flavour of ripe seasonal tomatoes.
Ciabatta works brilliantly here, but this recipe is also a great way to make
use of your stale bread save it up and use it to make this soup, or turn it
into delicious croutons.
2kg ripe tomatoes Preheat the oven to 200C/400F/gas 6.

Halve the tomatoes and place cut-side up in a large roasting tray. Break the
a bulb of garlic
garlic up into cloves and peel and slice the onions into 3cm wedges, then scatter
2 red onions into the tray.
1 pinch of dried oregano Sprinkle with oregano, season with sea salt and black pepper, and drizzle with
olive oil olive oil, then roast for 50 minutes to 1 hour, or until the tomatoes are soft
and sticky. Scrape everything from the tray into a large pan, picking out and
1 litre organic vegetable stock squeezing the garlic into the pan, discarding the skins. Pour in the stock, then
a few sprigs of fresh basil roughly chop and add the basil stalks with most of the leaves.
1 x 280g ciabatta loaf Cut the ciabatta loaf in half and tear one half into the soup. Bring to the boil, then
simmer for 10 minutes. Meanwhile, put a griddle pan on a high heat.
red wine vinegar
extra virgin olive oil Slice the remaining ciabatta and griddle until lightly charred on both sides. Add 1
splash of red wine vinegar to the soup, then blitz with a hand blender until fairly
smooth. Ladle into bowls, drizzle with extra virgin olive oil and scatter with the
remaining basil leaves, serving the griddled ciabatta on the side.
CALORIES FAT SAT FAT PROTEIN CARBS SUGAR SALT VIBRE SERVES 6
229 kcal 5.5g 0.9g 9.1g 38.1g 13.7g 1.1g 5.5g 1 HOUR 35 MINUTES
Recipe Jamie Oliver. Photography Jamie Oliver Enterprises Limited, by Gus Filgate
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CREAMY MUSHROOM SOUP
I love the intensely earthy flavours in this smooth cream of mushroom soup
recipe it's a classic.
600g mixed mushrooms Brush the mushrooms clean, then finely slice.
Peel and finely slice the onion, celery and garlic, then pick the parsley, finely
1 onion
chopping the stalks. Pick the thyme leaves.
2 sticks of celery
Heat a splash of olive oil in a large saucepan over a medium heat, add the onion,
3 cloves of garlic celery, garlic, parsley stalks, thyme leaves and mushrooms, pop the lid on and
a few sprigs of fresh flat-leaf cook gently until softened.
parsley Spoon out 4 tablespoons of mushrooms, and keep for later. Pour the stock into
a few sprigs of fresh thyme the pan and bring to the boil over a medium heat, turn the heat down to low and
simmer for 15 minutes. Season to taste with sea salt and black pepper, then whiz
olive oil with a stick blender until smooth. Pour in the cream, bring just back to the boil,
then turn off the heat.
1.5 litres organic chicken or
vegetable stock Toast the ciabatta on a hot griddle pan, then top with most of the reserved
mushrooms and drizzle lightly with extra virgin olive oil.
75ml single cream
6 slices of ciabatta Spoon the soup into bowls, garnish with the chopped parsley and remaining
mushrooms, and serve with the ciabatta crostini on the side.
extra virgin olive oil
148 kcal 7.5g 2.3g 7.9g 12.4g 3.6g 1.1g 3.2g 45 MINUTES
Recipe Jamie Oliver. Photography Jamie Oliver Enterprises Limited, by Tara Fisher
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SALADS
aecus, omnihil.
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WARM SALMON &
JERSEY ROYAL SALAD
This dish is super-versatile its great warm or cold, as a starter or a main,
and is perfect for a picnic, too.
750g Jersey Royal potatoes Scrub the potatoes, then cook in a pan of boiling salted water for 15 minutes,
or until just cooked, then drain.
4 x 200g salmon fillets, from
sustainable sources Fill a large pan (big enough to hold all the salmon fillets in one layer) with
boiling salted water and place on a medium heat. Gently lower in the salmon
a bunch of fresh dill
fillets and poach very gently for 10 minutes, then remove to a plate with a fish
a few sprigs of fresh basil slice and leave to cool.
1 fresh red chilli
Pick and finely chop the dill, then pick and tear the basil. Deseed and very
1 lemon finely slice the chilli. Finely grate the lemon zest.
When cool enough to handle, slice the cooked potatoes in half lengthways and
200g natural yoghurt toss with half the lemon juice, 1 tablespoon of oil, the chopped dill and a pinch
2 punnets of cress of sea salt and black pepper.
Arrange on a serving plate and flake the cooked salmon over the top. Season
the yoghurt to taste, then mix in the lemon zest and remaining lemon juice.
Spoon the yoghurt over the salmon, scatter over the basil and chilli, then snip
over the cress.
414 kcal 20.1g 4.3g 27.2g 31.2g 6.3g 1,1g 3.7g 40 MINUTES
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SUPERFOOD SALAD
Jam-packed with a whole rainbow of veg and fruit and finished off with a
crunch of toasted nuts, this salad is not only good for you, but itll get set
your taste buds tingling, too.
700g sweet potatoes Preheat the oven to 200C/400F/gas 6.

Scrub and chop the sweet potatoes into 2.5cm chunks. Place into a roasting
1 pinch of dried chilli flakes
tray with the chilli flakes, ground coriander and cinnamon, a drizzle of olive oil
1 pinch of ground coriander and a little sea salt and black pepper, then toss well. Spread out into an even
layer and place in the hot oven for 15 to 20 minutes, or until golden and crisp.
1 small pinch of ground cinnamon
Olive oil Meanwhile, cook the quinoa in boiling salted water according to the packet
instructions. Slice the broccoli into small florets, then halve and finely slice the
200g quinoa stalk. Place into a heatproof colander and rest it over the quinoa pan. Cover
320g broccoli and steam for 3 minutes, or until just tender. Once cooked, drain and rinse the
quinoa under cold running water, then leave to cool along with the broccoli.
35g mixed nuts, such as walnuts, Remove the sweet potato from the oven and leave it to cool, too.
almonds, Brazils
Meanwhile, toast the nuts in a dry frying pan over a medium-high heat for 2
1 pomegranate to 3 minutes, then transfer to a pestle and mortar and crush lightly. Halve
the pomegranate and squeeze half the juice into a large bowl. Add 3 times as
Extra virgin olive oil
much extra virgin olive oil, the lime juice and balsamic vinegar. Whisk well and
2 limes season to taste.
1 splash of balsamic vinegar

Add the cooled broccoli and sprouts to the dressing, then snip in the cress.
40g mixed sprouts Roughly chop the coriander (stalks and all), finely slice the chilli and add to
the bowl along with the quinoa and sweet potato. Toss well, spread out on a
1 bunch of fresh coriander
serving platter, then scoop out and dot over the avocado flesh.
1 punnet of cress (use a mixture
Bash the reserved pomegranate half with a wooden spoon so the seeds come
of varieties, if possible) tumbling out and scatter these over the platter along with the nuts, snip the
1 fresh red chilli cress on top, then serve with the feta crumbled over the top.
1 ripe avocado
1 punnet of salad cress
20g feta cheese
385 kcal 18.4g 3.3g 11g 49.6g 11.3g 0.7g 5.3g 40 MINUTES, PLUS COOLING
Recipe Jamie Oliver. Photography Jamie Oliver Enterprises Limited, by Matt Russell
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QUICK WINTER COLESLAW
Making your coleslaw in a food processor is the way to go just rattle
everything through and youll have an exciting bowl of crunchy dressed veg
in next no time. If you prefer creamier coleslaw, you can stir through half a
large tub of natural yogurt at the end (its much healthier than mayonnaise).
3 carrots Trim and coarsely grate the carrots and apples using the julienne/coarse grater
attachment of a food processor (or finely slice by hand). Tip into a large bowl
1 red eating apple
Remove any tatty outer leaves from the cabbage, then cut into quarters and
1 green eating apple remove the hard white core.
1 red cabbage Slice the radishes (reserving the leaves) and red cabbage as finely as you can,
1 bunch of radishes, with any nice then peel and finely slice the onion, or use the fine slicer attachment of your
food processor. Transfer to the bowl. Chop and add the radish leaves, if you have
leaves attached them. Pick and finely slice the parsley leaves.
1 red onion
In a separate bowl, mix the extra virgin olive oil, vinegar, mustard and parsley,
a bunch of fresh flat-leaf season to taste with sea salt, black pepper and vinegar, then pour over the veg
and toss to coat. Taste and tweak again, if needed.
parsley
3 tablespoons extra virgin olive oil Just before serving, heat a frying pan over a medium heat and lightly toast the
flaked almonds until golden, tossing regularly. Once theyre nearly there, add the
1 good splash of red or white wine
sour cherries and toss to warm through. Mix most of the warm nuts and fruit into
vinegar the coleslaw, then scatter the rest on top and serve.
2 tablespoons wholegrain
mustard
100g flaked almonds
100g dried sour cherries
CALORIES FAT SAT FAT PROTEIN CARBS SUGAR SALT VIBRE SERVES 8 TO 10
155 kcal 9.1g 1g 3.2g 15.5g 14.6g 0.4g 2.1g 20 MINUTES
Recipe Jamie Oliver. Photography Jamie Oliver Enterprises Limited, by David Loftus
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MAIN COURSES
aecus, omnihil.
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BOLOGNESE
GOOD OLD LASAGNE
You cant beat sitting down together at the table to share a delicious plate of
2 red onions comforting lasagne rich, creamy and incredibly tasty. Feel free to bulk out
2 cloves of garlic your Bolognese with extra seasonal veg, if you have any that needs using up.
2 carrots
2 sticks of celery
250g mushrooms
For the Bolognese, trim, peel and finely chop the onions, garlic, carrots and celery, then clean and roughly chop the
a bunch of fresh thyme mushrooms. Pick the thyme and basil leaves, finely chopping the basil stalks, then finely slice the bacon.
a bunch of fresh basil
Heat a good lug of oil in a large casserole pan over a medium heat, add the bacon and fry until golden, then add the onions,
4 rashers of higher-welfare smoked
garlic, carrots, celery, mushrooms and thyme and cook for around 10 minutes, or until softened and lightly coloured, stirring
streaky bacon regularly. Add the minced meat, tinned tomatoes, breaking them up with a wooden spoon, and 1 tins worth of of water. Pour
olive oil in the wine, then add a good pinch of sea salt and black pepper and the basil stalks. Bring to the boil, then reduce the heat
250g lean minced beef to low and simmer with a lid ajar for around 1 hour, stirring occasionally. When the times up, remove the lid, turn the heat
to high and cook for a further 20 to 30 minutes, or until thickened and reduced, stirring regularly and adding splashes of
250g higher-welfare lean minced pork
water, if needed.
2 x 400g tins of plum tomatoes
250ml red wine Meanwhile, fill a large pan with boiling salted water, add a drizzle of oil, then blanch your pasta sheets for 3 to 4 minutes
its best to cook them in batches. Drain, then carefully pat dry with kitchen paper and put aside until needed.
LASAGNE & WHITE SAUCE Preheat the oven to 200C/400F/gas 6.

300g dried lasagne sheets For the white sauce, peel and finely slice the onion, then place in a pan over a medium heat with the milk, parsley, a few
scrapings of nutmeg and the peppercorns. Gently bring to the boil, then strain into a jug. Melt the butter in pan over a
a small red onion
medium-low heat, then mix in the flour adding and stirring in 1 splash of milk at a time until you have a smooth white sauce.
600ml semi-skimmed milk Bring to the boil, then simmer for a couple of minutes before removing from the heat. Finely grate and stir through most of
1 sprig of fresh flat-leaf parsley the Parmesan, then season to taste. When the times up, remove the Bolognese from the heat, tear in and stir through the
basil leaves and season to taste, if needed.
1 whole nutmeg, for grating
6 black peppercorns To assemble the lasagne, spoon a third of the Bolognese into the bottom of an ovenproof dish (25cm x 30cm), then follow
35g unsalted butter with a layer of lasagne sheets and a third of your white sauce. Add another layer of Bolognese and repeat the process twice
50g plain flour more, finishing with a layer of white sauce.
70g Parmesan cheese

Finely grate over the remaining Parmesan, drizzle with oil, cover loosely with tin foil and place in the oven for 20 minutes.
Remove the tin foil and cook for a further 30 minutes on the grill/fan setting (at the same temperature), or until golden
brown and bubbling at the edges. Delicious served with a seasonal green salad.
430 kcal 16g 8g 27g 41g 12g 1.1g 3.6g 3 HOURS
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200g frozen sweetcorn
200g frozen peas
200g frozen broad beans
a bunch of fresh coriander
BRILLIANT VEGGIE BURGER
75g plain flour, plus extra for dusting Ive teamed these beautiful veggie and vegan burgers with homemade spiced
1 pinch of ground cumin vegan mayo and crispy onion rings for an absolute treat-of-a-burger. Enjoy!
1 teaspoon cayenne pepper
1 tablespoon sesame seeds
1 tablespoon sunflower seeds Remove the frozen veg from the freezer, and leave to defrost for around 15 minutes. Add the defrosted veg, coriander
olive oil (stalks and all), flour, cumin and cayenne to a food processor. Season well, then blitz to a rough paste. Add the sesame and
sunflower seeds, then pulse to combine. Divide and shape the mixture into 4 equal-sized patties, roughly 2cm thick. Add
an iceberg lettuce
the patties to a lightly flour-dusted tray, turning them over in the flour to coat. Place in the freezer for 10 minutes to firm up,
2 ripe tomatoes then pop in the fridge while you make the vegan mayo.
2 sprigs of fresh basil
2 gherkins Trim, roughly chop and add the spring onions and chilli to a blender. Peel and add the garlic, along with the chickpeas,
tomato paste, mustard, brandy, lemon juice and a good pinch of sea salt and black pepper. Blitz well to combine then, with
1 ripe avocado
the liquidiser still running, slowly pour in 4 to 5 tablespoons of extra virgin olive oil until smooth and the same consistency
1 lime as mayonnaise.
4 large quality burger buns
To make the onion rings, peel and slice the onion horizontally into rounds, roughly 2cm wide. Separate them into rings, then
1 punnet of cress
place into a bowl with the vinegar and a pinch of salt. Leave for 5 minutes.
tomato ketchup Meanwhile, combine the flour and baking powder in a bowl, pour in the ale and whisk gently until smooth, thick and coating
the back of a spoon nicely. Place a medium, deep pan over a high heat, pour in the sunflower or sunseed oil and allow to
heat up. To test if the oil is hot enough, drop a piece of bread into the pan if the bread floats to the surface, sizzles and
VEGAN MAYO
turns golden, its about right. Drain the onions, dust a handful of them with flour until lightly coated, then dip into the batter.
2 spring onions Remove with a slotted spoon and allow any excess batter to drip off, then carefully lower into the hot oil. Cook for around 1
a fresh red chilli minute, or until golden and crisp, turning halfway with the slotted spoon. Transfer to a double layer of kitchen paper, then
repeat with the remaining onion.
a clove of garlic
2 heaped tablespoons jarred chickpeas Preheat the oven to 160C/325F/gas 3.
1 tablespoons sun-dried tomato paste Heat a splash of olive oil in a large frying pan over a medium heat, add the burgers and cook for 10 to 12 minutes, or until
1 teaspoon English mustard cooked through and golden, turning halfway and pressing down with a fish slice to get them nice and crispy. Transfer to a
baking tray, then pop in the oven while you prepare the remaining ingredients.
1 splash of brandy
1 lemon Finely shred the lettuce. Add to a large bowl with half of the vegan mayo (keep the rest in the fridge for up to two days and
extra virgin olive oil use as a tasty dip or in sandwiches). Mix well. Slice the tomatoes and place on a plate lined with kitchen paper. Sprinkle over
a little salt and pick over the basil leaves. Top with another piece of kitchen paper and pat lightly to remove any excess water.
Slice the gherkins lengthways, then halve and destone the avocado. Scoop out the flesh and cut into slices, then squeeze
ONION RINGS over the lime juice.
1 large onion
Halve and toast the burger buns on a hot griddle pan or under the grill. Once ready, pile the lettuce and sliced tomatoes onto
2 tablespoons red wine vinegar
the burger bun bases. Pop a burger on top, snip over the cress, then layer over the gherkins and crispy onion rings. Add a
120g self-raising flour, plus extra for good squeeze of ketchup to the burger tops, place them on top, squeezing down gently, then tuck in.
dusting
teaspoon baking powder
200ml cold golden ale or IPA 825 kcal 39.9g 5.8g 21.3g 95.7g 13g 1.8g 12g 2 HOURS, PLUS RESTING
600ml sunflower or sunseed oil
Recipe Jamie Oliver. Photography Jamie Oliver Enterprises Limited, by Joe Sarah
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ROGAN JOSH
I've made this lamb rogan josh really hot, but it will still have loads of flavour
if you decide to make it with fewer chillies. Just remember to cook it nice
and slow.
5cm piece of ginger Peel and finely grate the ginger and garlic, place in a large bowl with the
turmeric, peppercorns and yoghurt, and mix together. Cut the lamb into rough
8 cloves of garlic
5cm chunks, toss into the bowl to coat, then cover and leave in the fridge to
1 teaspoon ground turmeric marinate for at least 2 hours, preferably overnight. When youre ready to cook,
preheat the oven to 170C/325F/gas 3.
1 teaspoon crushed black
peppercorns Peel and halve the onions, deseed and roughly chop the peppers, then blitz in
4 tablespoons natural yoghurt, plus a food processor with 3 of chillies (deseed if you like) and the coriander stalks
(reserving the leaves) until fine. Finely slice the remaining chilli and put aside.
extra to serve Crush the cardamom pods and place just the inner seeds in a large casserole
1kg lamb shoulder pan on a medium heat. Add the cloves, cinnamon, cumin and coriander seeds,
and dried chillies. Toast until golden and smelling fantastic, then tip into a
3 red onions pestle and mortar and grind up with the paprika.
2 red peppers
Using the same pan, heat a splash of groundnut oil on a medium heat. Add the
4 fresh red chillies ground spices for 1 to 2 minutes, then add the blitzed veg from the processor
a bunch of fresh coriander (15g) and cook for 10 minutes, stirring regularly. Roughly chop the fresh tomatoes
and add to the pan with the tinned tomatoes, breaking them up with a wooden
3 green cardamom pods
spoon, and 1 tin's worth of water. Add the marinated lamb and a good pinch of
3 whole cloves sea salt, stir well and bring to the boil.
1 stick of cinnamon
Cover with a tight-fitting lid and place in the oven for 2 hours, or until the meat
1 heaped teaspoon cumin seeds is super-tender and the sauce has thickened. Have a taste and adjust the
seasoning, if needed. You can also add a bit of yoghurt to cool it down, if you
1 tablespoon coriander seeds
like, and a splash or two of water, if its too thick.
4 small dried red chillies
2 teaspoons paprika Pick the mint leaves, then roughly chop with the reserved coriander leaves.
Scatter over the curry with the sliced chilli and coconut. Delicious served with
groundnut oil rice, your favourite Indian bread, a bowl of yoghurt and some cold beers on the
3 ripe tomatoes side.
1 x 400g tin of plum tomatoes

a bunch of fresh mint (15g)
desiccated coconut flakes, to serve
736 kcal 49.2g 22g 50.8g 25.8g 19.6g 1.86g 4.8g 2 HOURS 40 MINUTES
PLUS MARINATING
Recipe Jamie Oliver. Photography Jamie Oliver Enterprises Limited, by Peter Cassidy
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DOUGH (8 PIZZAS)
BASIC PIZZA
This is a really simple method for pizza dough and a great place to start if
800g strong white bread flour, plus extra you've never made your own bread dough before. If you can find semolina
for dusting flour, it gives the dough an authentic flavour and texture. But if you can't
200g fine ground semolina flour or find it, strong white bread flour will also work well.
strong white bread flour
2 x 7g sachets of dried yeast
1 tablespoon golden caster sugar
For the dough, pile the flours and 1 level teaspoon of sea salt onto a clean surface and make a well in the centre. Add the
yeast and sugar to 650ml lukewarm water, mix together and leave for a few minutes, then pour into the well. Using a fork
TOMATO SAUCE (4 PIZZAS) and a circular movement, slowly bring in the flour from the inner edge of the well and mix into the water. Continue to mix,
bringing in all the flour when the dough comes together and becomes too hard to mix with your fork, flour your hands
1 clove of garlic
and begin to pat it into a ball. Knead the dough by rolling it backwards and forwards, using your hands to stretch, pull and
1 small bunch of fresh basil push the dough. Keep kneading for 10 minutes, or until you have a smooth, springy, soft dough. Place the dough in a lightly
olive oil greased bowl, cover with clingfilm and leave in a warm place to to prove for 45 minutes, or until doubled in size.
1 x 400g tin quality plum tomatoes
For the sauce, peel and finely slice the garlic, then pick the basil leaves. Heat 1 tablespoon of oil in a pan on a medium-low
heat, add the garlic and cook gently for a couple of minutes, or until the garlic is lightly golden, then add most of the basil
TOPPING (4 PIZZAS) leaves, the tomatoes, and a pinch of salt and pepper. Leave the sauce to tick away for around 20 minutes, or until smooth,
85g mozzarella cheese breaking up the tomatoes up with a wooden spoon. When the times up, taste, and season to perfection.
To assemble the pizzas, divide the dough in half. Wrap one half in clingfilm and freeze for another day. With the remaining
half, divide the dough into 4 equal balls. Flour each dough ball, then cover with clingfilm, and leave to rest for about 15
minutes this will make them easier to roll it thinly. Dust a clean surface and the dough with a little flour or semolina, and
SOME OF MY FAVOURITE TOPPING roll it out into a rough circle, about cm thick.
IDEAS:
Tear off an appropriately sized piece of tin foil, rub it with olive oil, dust well with flour or semolina and place the pizza
- Mozzarella, anchovies, chilli, capers & base on top. Continue doing the same with the remaining dough, dust with a little flour so you can pile them up. Cover with
fresh parsley clingfilm and place in the fridge. When you're ready to cook them, preheat the oven to 250C/500F/gas 9.
- Mozzarella, smoked pancetta, chilli &

At this stage you can apply your topping: spread the tomato sauce over the base, spreading it out to the edges. Tear over
tomatoes the mozzarella and scatter with the remaining basil leaves. Drizzle with a tiny bit of extra virgin olive oil and add a pinch of
- Mozzarella, egg, prosciutto, artichokes, salt and pepper. If you can, cook the pizzas on a piece of granite in your conventional oven if not, cook them one by one on
olives & fresh basil pieces of tin foil directly on the bars of the oven shelf, towards the bottom of the oven (If you're going to cook your pizzas on
the bars of the oven, make sure they're not too big otherwise they'll be difficult to manoeuvre). Cook for 7 to 10 minutes,
- Ricotta, green & red grapes, pine nuts until the pizzas are golden and crispy.
& fresh rosemary
- Mozzarella, potatoes, tomatoes, fresh TOPPING IDEAS
When it comes to topping a pizza, the only thing you need to remember is: less is more. Keep your combinations simple and don't overload it with
rosemary & thyme toppings so it has a chance to cook through. Try adding your favourite cold meats like Parma ham or salami, or slice up things like mushrooms,
- Taleggio, slow-roasted shredded pork olives, courgettes or cooked potatoes and add them. You can also use leftovers shredded roast pork or chicken would both work well. Have a
play and find your favourite combos. Serve with a lovely green salad.
with fresh thyme & lemon-dressed
rocket
- Mozzarella, spicy salami, courgettes,
tomatoes & fresh basil
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ULTIMATE BURGER
This is inspired by that Italian classic papa al pomodoro, a super-simple,
rustic soup that celebrates the wonderful flavour of ripe seasonal tomatoes.
Ciabatta works brilliantly here, but this recipe is also a great way to make
use of your stale bread save it up and use it to make this soup, or turn it
into delicious croutons.
BURGERS Divide the minced chuck steak into 4 and, with wet hands, roll each piece into a
800g minced chuck steak ball, then press into flat patties roughly 2cm wider than your buns. Place on an
oiled plate and place in the fridge to firm up. Preheat the barbecue to high or
olive oil
place a griddle pan over a high heat until screaming hot.
1 pinch of cumin seeds
4 slices of Cheddar cheese To make the slaw, add the yoghurt and both mustards to a large bowl and
4 burger buns squeeze in the lemon juice. Pour in the extra virgin olive oil and season with a
pinch of sea salt and black pepper, then mix together well. Remove the tatty
tomato ketchup
outer leaves from the cabbages and peel the onion and carrot. Coarsely grate all
the veg into the bowl of dressing, along with the apple.
SLAW
2 heaped tablespoons fat-free Pick the mint leaves and finely slice them with the chilli (deseed if you like),
gherkins and spinach, then add to the bowl and set aside to toss together just
natural yoghurt
before serving.
1 teaspoon Dijon mustard
1 teaspoon English mustard Season the burgers with a small pinch of salt and pepper and the cumin seeds,
1 lemon then place onto the barbecue or griddle pan. Cook the burgers for 3 to 4 minutes,
2 tablespoons extra virgin olive oil then flip them over. Place a slice of cheese on top of each one and cook for
a further 3 to 4 minutes, or until the cheese has melted and the burgers are
of a red cabbage
cooked to your liking.
of a white cabbage
1 small red onion Meanwhile, cook the bacon until sizzling and golden brown all over, then remove
1 carrot to kitchen paper to drain. Once cool enough to handle, chop the bacon into small
pieces, add to the slaw, then mix everything together. Have a taste and add a little
1 red apple
more lemon juice or seasoning, if needed.
a few sprigs of fresh mint
-1 fresh red chilli Cut the burger buns in half and lightly toast them, cut-side down. Spread a little
2 gherkins tomato ketchup onto each base and place a burger on top. Add a dollop of slaw
and the bun tops, then this is the most important bit press down to squash all
1 handful of baby spinach
those delicious flavours together, and tuck in!
4 rashers of higher-welfare
smoked streaky bacon
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CHOCOLATE-DIPPED
OAT & RAISIN BISCUITS
If youve got friends or family coming over for dinner, this is a great recipe
to pull out of the bag its easy to assemble, then you can whack it in the
oven while you get on with other things, and simply cook your greens at the
last minute. Delicious!
4 tablespoons plain flour Preheat the oven to 190C/375F/gas 5.

Place the flour in a bowl, season with sea salt and black pepper, then add the
12 higher-welfare chicken thighs
chicken and toss to coat.
or drumsticks
Heat 1 tablespoon of oil in a large casserole pan on a medium heat, add half
olive oil the chicken and fry until golden all over, then remove to a plate and fry the
a bunch of fresh rosemary remaining chicken. Return all the chicken to the pan, strip in the rosemary,
then break up the garlic bulb and add the unpeeled cloves. Fry for a few more
a bulb of garlic minutes, then add the wine or stock and the potatoes.
500ml white wine or organic
Destone and tear in the olives, bring to the boil, then cover with tin foil and
chicken stock cook in the oven for 1 hour, or until the meat is cooked through, removing the
1.2kg baby new potatoes lid for the last 10 minutes to crisp up the chicken. If the sauce is a little thin,
place the pan on a high heat with the lid off, bring to the boil then simmer for 5
1 large handful of mixed olives minutes, or until thickened.
(stone in)
Meanwhile, bring two large pans of salted water to the boil. Trim and shred
1kg seasonal greens the greens, trim the beans, then cook in pans of boiling salted water for 5 to 6
minutes, then drain. Drizzle with extra virgin olive oil, add a squeeze of lemon
400g green beans
juice, then season to taste, toss together and serve alongside the stew.
1 lemon
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BEEF FRIED RICE
The secret to success with this dish is to cook it really quickly and at a high
heat, so make sure you prepare all the ingredients in advance and have
them standing by ready to go.
150g long grain rice Cook the rice according to the packet instructions, then drain, spread out on a
tray and leave to cool completely.
1 clove of garlic
2.5cm piece of ginger Meanwhile, peel and finely slice the garlic, peel and finely grate the ginger, then
trim and finely slice the spring onions and chillies (deseed if you like). Pick and
6 spring onions finely chop the parsley.
2 fresh red chillies
Slice the beef thinly, into bite-sized pieces.
a few sprigs of fresh
flat-leaf parsley Heat 1 tablespoon of groundnut oil in a wok or large frying pan over a high heat,
add beef and stir-fry for 1 minutes, or until starting to brown.
250g beef topside or steak
Add the garlic, ginger, chilli and mushrooms and fry for 2 minutes, then add the
groundnut oil
cooled rice and stir-fry for 2 further minutes, or until the rice is piping hot.
1 handful of exotic mushrooms,
Push the contents of the pan to one side, then crack the eggs into the empty
such as Japanese enoki, shiitake
space, stirring to break them up.
2 large free-range eggs
When the eggs are just cooked but still soft, toss through the rice and remove
fish sauce
from the heat.
low-salt soy sauce
Season to taste with fish and soy sauces and sesame oil, then scatter over the
sesame oil
parsley and serve.
681 kcal 29.9g 10g 39.2g 68.6g 1.9g 0.4g 1.1g 25 MINUTES, PLUS COOLING
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CHEAT'S HOMEMADE PAPPARDELLE
WITH QUICK TOMATO SAUCE
This tomato sauce may be simple, but boy does it taste special I love the
fresh chill kick! Its so easy to make that you can rustle it up in around the
same amount of time as it would take to open a jar and heat it up.
2 cloves of garlic Peel and finely slice the garlic, deseed and finely slice the chilli and pick the
basil leaves.
-1 fresh red chilli
a bunch of fresh basil Heat 2 tablespoons of oil in a large frying pan over a medium heat, add the
garlic, and chilli, then fry for 1 minute.
1 x 400g tin of quality plum Drop in most of the basil leaves stand back as they will crackle and spit in
tomatoes the oil after a few seconds, tip in the tomatoes, breaking them up with a
spoon.
plain flour, for dusting
250g fresh lasagne sheets Bring to the boil, then reduce to a simmer for about 5 minutes. Youll end up
with a chunky sauce if you like it smoother, pass it through a coarse sieve.
Parmesan cheese
Taste and season the sauce to perfection with sea salt and black pepper, then
keep warm over a very low heat until needed.
Bring a large pan of salted water to the boil.
On a floured-dusted surface, slice the lasagne sheets into strips with a knife
or a pastry wheel. When the water is at a rolling boil, add the pasta and cook
for a few minutes, or until just al dente, then drain, reserving a mugful of
cooking water.
Stir the pasta into the sauce, loosening with a splash of cooking water, if
needed.
Finely grate over some Parmesan, then sprinkle over the reserved basil leaves
and serve.
591 kcal 16.2g 2.2g 17.6g 99.9g 10g 0.7g 5.2g 20 MINUTES
Recipe Jamie Oliver. Photography Jamie Oliver Enterprises Limited, by Tara Fisher
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STEAK WITH A
PEPPERY MUSHROOM SAUCE
If youre going to cook steak, make sure you do it properly and buy the best
quality you can afford. Get your meat from a butcher if you can but, if youre
shopping at the supermarket, the tastiest steaks to buy are the ones that
have been matured. Avoid buying bright red, lean steaks and instead choose
the ones with thin threads of fat marbled through theyll have a much
better flavour, and will be really juicy and delicious.
2 handfuls of wild mushrooms Wipe clean and roughly slice all the mushrooms, then peel and finely slice the
garlic. Crush the peppercorns. Heat a splash of oil in a large frying pan on a
1 clove of garlic
high heat, add the mushrooms and fry for 3 minutes, or until golden. Add the
1 teaspoon black peppercorns garlic, crushed peppercorns and a pinch of sea salt, then cook for a further 2
minutes. Pour over the brandy (if using), and fry for 1 minute, or until the liquid
olive oil has cooked away, then turn the pan off and set aside.
optional: 1 splash of brandy
Place a clean frying pan on a high heat to get screaming hot. Drizzle the
2 x 175g quality sirloin steaks steaks with a little oil, and season well with salt and black pepper, then rub all
a few sprigs of fresh flat-leaf over. Place the steaks into the hot pan and cook to your liking: 1 to 2 minutes
on each side for medium rare, 2 to 3 minutes for medium and 4 minutes for
parsley well done. Meanwhile, pick and roughly chop the parsley.
2 tablespoons crme fraiche
Once cooked, remove the steaks to a warm plate to rest. Turn the pan down to
low, add the crme fraiche, a splash of water and the parsley and mushrooms,
then heat through for 1 to 2 minutes, stirring well to mix through all the lovely
meat juices.
Serve the steak drizzled with peppery mushroom sauce, and the sides of
your choice.
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ROAST DUCK WITH SPICY NOODLES
& CRUNCHY VEG
Roasting a whole duck is such a treat. This method gives you the option to
preserve the duck for up to 2 weeks in the fridge, or simply skip that part,
shred the duck and move straight from step 5 to step 9. Enjoy!
1 x 2kg whole duck, giblets Preheat the oven to 180C/350F/gas 4. Rub the duck all over with the Chinese
five-spice and a really good pinch of sea salt and black pepper.
removed
Halve the orange and place in the cavity with the rosemary and sage. Sit the duck
2 tablespoons Chinese five-spice in a roasting tray, breast-side down, then roast for 1 hour.
powder When the times up, remove from the oven and carefully spoon all the fat from
1 orange the tray into a bowl. Turn the duck over and place back in the oven for 1 hour, or
until crispy and cooked through.
a few sprigs of fresh rosemary
a few sprigs of fresh sage At this stage, you have two choices shred all the meat off the bone using two
forks and skip straight to step 9, or leave to cool completely and continue to the
4 pak choi next step.
1-2 fresh red chillies
Once cool, cut the duck into 4 portions by carefully cutting off the breasts and
1 big bunch of fresh coriander legs, discarding the carcass.
200g sugar snaps

Place in a tall, sterilised jar and push down on the duck to make it a compact
500g free-range egg noodles layer. Pour the duck fat over the duck (sieve first, if you prefer), ensuring its
completely covered. Seal the jar you can store it in the fridge for up to 2 weeks.
2 tablespoons sesame oil
1 lime When ready to use the duck, break and remove the fat layer dont throw it away,
keep it for roast potatoes another day. To reheat, place the duck in the oven at
200C/400F/gas 6 for 20 minutes, or until crisp and tender.
For the noodles, bring a large pan of salted water to the boil. Meanwhile, quarter
the pak choi, deseed and finely slice the chillies, and pick the coriander leaves.
Once boiling, add the pak choi, sugar snaps and noodles to the water, and cook
for 4 minutes, then drain and toss with the chilli, sesame oil, lime juice, coriander
leaves and a pinch of seasoning. Scatter over the duck, then serve.
776 kcal 46.7g 13g 30.7g 62.7g 4g 1.2g 3.7g 20 MINUTES
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STICKY SALMON WITH SUPER GREENS
& GREEN GODDESS DRESSING
You cant beat sitting down together at the table to share a delicious plate of
comforting lasagne rich, creamy and incredibly tasty. Feel free to bulk out
your Bolognese with extra seasonal veg, if you have any that needs using up.
200g tenderstem broccoli Blanch the broccoli and soya beans for 2 minutes in a pan of boiling salted water
over a high heat, then drain and put aside.
200g frozen soya beans
2 x 120g salmon fillets, Season the salmon with sea salt and black pepper.
skin-on, scaled, pin-boned, Heat a splash of oil in a frying pan over a high heat, add the salmon, skin-side
from sustainable sources down, and cook for 3 to 4 minutes, or until almost cooked through.
olive oil For the dressing, scoop the avocado flesh into a blender, discarding the stone
1 tablespoon runny honey and peel. Pick the mint leaves, keeping any baby leaves to one side, then throw
the rest into the blender with the trimmed chilli, peeled garlic, yoghurt, a pinch of
1 t.s. jarred grated horseradish salt and pepper and the lime juice. Blitz until smooth, adding a splash of water to
loosen to a spoonable consistency.
1 lime
100g baby spinach Add the honey and horseradish to the pan with the salmon, squeeze in the lime
juice and mix the two together as they bubble. Flip the salmon over to coat it in
4 spring onions
the sticky glaze, then remove to a warm plate.
sweet chilli sauce
Add the drained veg, spinach and a splash of water to the pan. Let the spinach
wilt and mix to coat everything in the sticky goodness.
DRESSING
Meanwhile, trim and finely slice the spring onions.
1 ripe avocado
a bunch of fresh mint Dish up the veggies, lay the salmon on top and scatter over the spring onions and
reserved mint. Serve with a good drizzle of sweet chilli sauce.
1 fresh green chilli
1 clove of garlic
6 t.s. fat-free natural yoghurt
1 lime
597 kcal 33g 5.7g 50g 26.2g 20g 1.5g 7.6g 20 MINUTES
Recipe Jamie Oliver. Photography Jamie Oliver Enterprises Limited, by Dan Jones
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BBQ
aecus, omnihil.
48 | RETAILER X
SMOKY BARBECUED SHELLFISH
This is a great way to cook shellfish the bowl creates a hot, smoky, steamy
atmosphere for them to cook in, keeping them juicy and giving them a real
barbecue flavour. You can use all sorts of shellfish for this recipe; just make
sure theyre chunky enough not to fall through the bars on your grill.
2kg shellfish, such as clams, razor Light the barbecue. Get a large metal bowl (or roasting tray) and have it on
stand-by.
clams, mussels, small scallops,
prawns, from sustainable sources Wash the shellfish under cold, running water, pulling off and discarding any
beardy bits from the mussels and throwing away any shells that arent tightly
a few sprigs of fresh thyme
closed. Drain well.
a few sprigs of fresh rosemary
extra virgin olive oil Pick and finely chop the parsley leaves.
1 lemon When youre ready to cook, throw the thyme and rosemary sprigs onto the hot
1 bunch of fresh flat-leaf parsley coals so that they start to burn and smoke.
Place the shellfish onto the barbecue, making sure all the seafood is in
contact with the bars, then place the bowl upside down over them you may
need to work in batches.
After a couple of minutes, carefully lift up the side of the bowl using tongs, and
check that the shellfish are beginning to open. Turn the prawns over and place
the bowl back on top.
After another 2 to 3 minutes, lift the bowl off and scoop the shellfish into
it check that everythings cooked to perfection and discard any shells that
havent opened.
Drizzle the shellfish with extra virgin olive oil and squeeze over the lemon
juice, then toss together with the parsley.
Serve on a big platter with finger bowls and napkins.
CALORIES FAT SAT FAT PROTEIN CARBS SUGAR SALT VIBRE SERVES 4 - 6, AS A STARTER
159 kcal 5.3g 0.7g 22.7g 5.1g 0.3g 1.2g 0g 25 MINUTES
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BARBECUED POTATO PARCELS
These complement any barbecue and require very little prep. Make them in
advance and pop them directly on the coals to crisp up. Delicious!
1.5kg new potatoes Light the barbecue and prepare a hot side and a cooler side.
2 large corn on the cob
Scrub the new potatoes clean, cutting any larger potatoes in half. Parboil in
100g unsalted butter
boiling salted water for 12 minutes, then drain and leave to steam dry.
6 fresh bay leaves
1 bulb of garlic Tear off 6 large sheets of quality tin foil, about an arms length, then fold them in
1 tablespoon coriander seeds half so youre left with double-layer squares.
Divide the potatoes between the squares of foil, piling them in the centre of each
one.
Chop the corn into 2cm-thick slices and divide between the piles.
Slice the butter into 6 and pop a piece on each pile, along with a bay leaf.
Squash the garlic bulb with your hand, and divide the unpeeled cloves between
the piles, then season each with a pinch of sea salt and black pepper.
Crush the coriander seeds in a pestle & mortar and scatter over the top.
Fold and scrunch up the foil to make little parcels they should be sealed but not
too tightly packed.
Place the parcels directly in the coals on the cooler side of the barbecue to cook
for 10 to 15 minutes, or until they crisp up use tongs to give the parcels a shake
halfway through.
Serve up in the foil, squeezing the sweet roasted garlic out its skin, if you like.
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BARBECUED PRAWN COCKTAIL
To prep the prawns yourself, pull off the head and middle part of each
prawn, leaving the tail intact, then run a small sharp knife down the back
and remove the vein (or ask your fishmonger to do this for you).
8 large raw peeled king prawns, If using wooden skewers, soak them in water for 1 hour before using to stop
them from burning.
deveined, tails left on, from
sustainable sources Light the barbecue and prepare a hot side and a cooler side.
olive oil Divide the prawns between 2 skewers, drizzle with a little olive oil, and season
2 spring onions with sea salt and black pepper.
of a cucumber For the salad, its best to chop the crunchier veg first trim the spring onions,
1 baby gem lettuce cucumber and lettuce, then roughly chop them on a large chopping board with
the tomatoes.
1 handful of ripe cherry tomatoes
a bunch of fresh basil Pick the basil leaves, reserving the baby ones to garnish. Halve and destone
the avocado, then score the flesh through to the skin with a blunt knife, then
1 small ripe avocado scoop it out in chunks.
3 tablespoons fat-free Greek

Add the avocado and basil to the board and continue to chop together, mixing
yoghurt as you go, until you have a fairly fine chopped salad.
1 tablespoon tomato ketchup

Spoon the yoghurt onto one side of the board and top with the ketchup, a few
Worcestershire sauce good shakes of Worcestershire sauce, half the lemon juice, 1 tablespoon of
extra virgin olive oil and a little salt, pepper and paprika, then swirl it together
1 lemon
with a spoon.
Cook the prawns on the cooler side of the barbecue for 2 minutes, or until
teaspoon sweet smoked they start to turn pink. Turn them over for a couple of seconds, then squeeze
paprika over the remaining lemon juice keep turning and grilling until theyre sweet,
sticky and just cooked through.
a punnet of cress
Gently push the prawns off the skewers on top of the salad, then sprinkle over
the cress and the reserved basil leaves. Delicious served with grilled toast on
the side.
143 kcal 10.2g 1.8g 8.5g 4.7g 4g 1.6g 1g 25 MINUTES
54 | RETAILER X
GANGNAM-STYLE CHICKEN WINGS
Inspired by Korean and Chinese flavours, these wings are off-the-chart
delicious tender, sweet meat covered in a punchy, sticky marinade, all
crisped up on the barbecue for an extra hit of smokiness. No cutlery required,
just an extra drizzle of hot chili sauce, and a big pile of napkins!
8 free-range chicken wings Soak 8 small bamboo skewers in water for an hour before you start cooking to
stop them from catching. Preheat the oven to 170C/325F/gas 3.
5cm piece of ginger
3 cloves of garlic Cut the tips from the wings and stretch them out as much as possible, then
push a skewer through the length of each wing to straighten and secure.
8 spring onions
2 tablespoons hot chilli sauce Peel and finely grate the ginger and garlic into a 25cm x 30cm roasting tray.
Trim and finely slice the spring onions, then scatter half into the tray.
150ml fresh cloudy apple juice
2 tablespoons runny honey Add the chilli sauce, apple juice, honey and miso, then mix well to combine,
transferring half the sauce to a pan.
2 tablespoons sweet miso
3 tablespoons sesame seeds Place the chicken skewers into the roasting tray, turning them in the
remaining sauce to coat, then cover the tray with tin foil, making sure its
a bunch of fresh coriander tightly sealed.
1 fresh red chilli

Roast for 1 hour 30 minutes, or until lightly golden and cooked through.
When youre ready, light the barbecue.
Meanwhile, place a small frying pan over a medium heat, add the sesame
seeds and toast gently for 1 to 2 minutes, or until golden.
When the chicken is done, place the pan of reserved sauce over a low
heat for around 5 minutes, or until thickened to a nice consistency, stirring
occasionally.
Place the chicken onto the barbecue (or use a screaming-hot griddle pan), and
grill for 3 to 4 minutes, or until crisp dark and gnarly, turning regularly you
may need to do this in batches.
Transfer the wings to a serving platter, and drizzle over the sauce. Pick over
the coriander leaves, finely slice and scatter over the chilli along with the
reserved spring onions and toasted sesame seeds, then get stuck in.
613 kcal 32.3g 8.6g 43.4g 36.3g 34g 1g 0.1g 1 HOUR 45 MINUTES, PLUS SOAKING
Recipe Jamie Oliver. Photography Jamie Oliver Enterprises Limited, by James Lyndsay
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SPICY BARBECUED LEG OF LAMB
The beauty of this dish is that you get the smoke and theatre of a barbecued
leg of lamb, but the security of knowing that its properly cooked because
you given it a bit of a head-start in the oven.
3 sticks of lemongrass Preheat the oven to 200C/400F/gas 6. Light the barbecue and prepare a hot
side and a cooler side.
5cm piece of ginger
5 cloves of garlic Halve the lemongrass lengthways, and peel and roughly chop the ginger and
garlic, then bash in a large pestle and mortar with the lime leaves.
6 fresh lime leaves
1 big pinch of ground cumin Add the cumin, finely grate in the zest from 1 lemon, and squeeze in its juice.
Mix well.
2 lemons
1 leg of lamb, boned, butterflied Season the lamb with sea salt and black pepper, then rub the marinade all
over and leave to marinate for at least 1 hour, preferably overnight.
ask your butcher to do this for you
a few sprigs of fresh mint Place the lamb in a snug-fitting roasting tray, cover tightly with a double layer
of tin foil, then roast for 40 minutes if you like your meat pink, or slightly
fat-free natural yoghurt longer if you prefer it more well done.
Transfer the lamb to the hot side of the barbecue for 10 to 15 minutes, or until
you have a lovely smoky, crispy surface it will sizzle and there might even be
a few flames, but move it around to stop it burning. Remove to a board to rest.
Meanwhile, pick, finely chop and place the mint leaves in a bowl, add a few
good dollops of yoghurt and a good squeeze of lemon juice, then mix together
and season to perfection.
Slice up the lamb, then serve with the minty yoghurt and wedges of lemon for
squeezing over. Delicious served with a seasonal salad.
CALORIES FAT SAT FAT PROTEIN CARBS SUGAR SALT VIBRE MAKES 8
431 kcal 28g 12.2g 43.8g 1.2g 0.6g 1.34g 0.1g 15 MINUTES, PLUS RESTING
58 | RETAILER X
SWEETS
aecus, omnihil.
60 | RETAILER X
EASY PANCAKES
Take this versatile recipe in a sweet or savoury direction, depending on
what you fancy
3 large free-range eggs Crack the eggs into a blender, then add the flour, milk and 1 pinch of sea salt,
and blitz until smooth. Pour into a bowl and leave to stand for 15 minutes.
125g plain flour
250ml milk Melt the butter (or a drizzle of oil if you want to be a bit healthier) in a large
non-stick frying pan on a medium heat, then tilt the pan so the butter coats
Unsalted butter the surface.
Pour in 1 ladle of batter and tilt again, so that the batter spreads all over the
base, then cook for 1 to 2 minutes, or until it starts to come away from the
sides. Once golden underneath, flip the pancake over and cook for 1 further
minute, or until cooked through.
Serve straightaway with your favourite topping.
TOP TIP:
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.
108 kcal 4.1g 1.6g 5.2g 13.7g 1.7g 0.1g 0.4g 15 MINUTES, PLUS RESTING
Recipe Jamie Oliver. Photography Jamie Oliver Enterprises Limited, by James Lyndsay
62 | RETAILER X
APPLE PIE
Obviously apple pie is one of the all-time classic desserts. My tip to you is
to use both cooking and eating apples in the filling the best apple pies Ive
ever made are from apples bought at farmers markets where you can pick
up lots of different varieties.
PASTRY Preheat the oven to 180C/350F/gas 4.

For the pastry, sieve the flour into a large mixing bowl, add the sugar and a
250g plain flour, plus extra for
pinch of sea salt, then finely grate over the lemon zest. Cut the butter into
dusting cubes, then add to the bowl. Use your fingertips to gently work the butter into
the flour and sugar until the mixture resembles breadcrumbs. Crack 1 egg
50g icing sugar into the bowl with a tiny drop of milk and gently mix with your hands until the
1 lemon dough comes together (or pulse in a food processor). Wrap it in clingfilm and
pop in the fridge to rest while you make the filling.
125g unsalted butter,
plus extra for greasing (cold) or the filling, peel all the apples, then cut the Bramley apple into 6 wedges
F
and the eating apples into 8, removing the cores. Add all the apple wedges to
2 large free-range eggs a small pan with the muscovado sugar, ginger and sultanas or raisins, then
1 splash of milk finely grate over the lemon zest and add a squeeze of juice. Toss to coat, then
put the pan on a medium-low heat and simmer gently for 5 minutes, or until
the apples are just tender. Remove from the heat and allow to cool completely.
FILLING
Dust a clean work surface and rolling pin with flour. Divide the pastry in half
1 large Bramley cooking apple and roll out one piece to roughly cm thick. Carefully roll your pastry around
the rolling pin, then unroll it over a 20cm pie dish, easing the pastry into the
4 eating apples, such as
sides of the dish. Dont worry if it tears or breaks just patch it up.
Coxs or Braeburn Tightly pack the cooled apple mixture into the pie dish. Separate the remaining
egg and beat the yolk with a splash of milk, then brush over the pastry rim.
3 tablespoons Demerara or
muscovado sugar Roll out the remaining piece of pastry to cm thick, then use it to cover the
top of the pie. Fold the excess pastry back in then pinch and crimp the edges
teaspoon ground ginger together using your finger and thumb. Brush the top of the pie with the
1 handful of sultanas or raisins eggwash, then using a small sharp knife, make a couple of small incisions in
the centre of the pie to let steam escape as it cooks.
a lemon
Bake in the hot oven for 40 to 45 minutes, or until golden and firm to the touch.
Delicious served with quality custard, ice cream or yoghurt.
64 | RETAILER X
TOFFEE APPLE LOAF CAKE
Ive made a basic sponge mixture using the sort of stuff youre likely to
already have in your cupboards, then flavoured it with apples and spices for
a super-tasty treat. Feel free to switch up the fruit you use things like figs,
apricot halves or blueberries will be delicious (basically anything thats not
overly juicy will be perfect with a sponge).
1 lemon Preheat the oven to 180C/350F/ gas 4. Line a loaf tin (roughly 12cm x
22cm and 7cm deep) with greaseproof paper. Mix all the sponge ingredients
tablespoon ground cinnamon
together in a bowl until lovely and smooth. Finely grate in the lemon zest, then
tablespoon ground ginger stir through the cinnamon and ginger.
2 eating apples Finely slice the apples, place them in a separate bowl, then squeeze over half
4 tablespoon soft brown sugar the lemon juice. Add 3 tablespoons of the soft brown sugar and mix well with
your hands, making sure all of the apple slices are covered.
BASIC SPONGE Transfer the cake mixture to the lined tin, then pile the apple slices on top,
gently pushing them down into the sponge mixture. Scatter over the remaining
300g self-raising flour sugar, then bake for 35 to 40 minutes, or until golden and risen. To check its
175g golden caster sugar cooked through, poke a cocktail stick or skewer into the centre of the cake, if it
comes out clean, its ready.
200ml semi-skimmed milk
Leave to cool for a few minutes in the tin, then lift out and transfer to a wire
175ml grapeseed or sunflower oil
rack to cool completely before slicing up and serving.
1 large free-range egg
314 kcal 15.8g 2g 3.6g 42.6g 24g 0.3g 1.2g 50 MINUTES
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LEMON BUTTER BISCUITS
Dead easy to make, these lovely lemony biscuits make the perfect homemade
gift. If you fancy jazzing them up for Christmas, try using an orange in place
of the lemons and add a pinch of cinnamon to your demerara. Delicious!
125g unsalted butter (at room Beat the butter and sugar together in a bowl with an electric mixer until
creamy, then add the egg and continue beating until light and fluffy.
temperature)
100g caster sugar Finely grate in the lemon zest, then add the flour, baking powder and 1 pinch
of sea salt and mix to a ball of dough.
1 large free-range egg
200g plain flour, plus extra for Cover and place in the fridge for 2 hours to firm up.
dusting Preheat the oven to 180C/350F/gas 4, and line a few trays with greaseproof
2 lemons paper.
teaspoon baking powder On a flour-dusted surface, roll out the dough to cm thick.
3 tablespoons demerara sugar
Cut out shapes and place onto the trays as you go, then sprinkle with
optional: icing sugar demerara sugar.
Bake for 10 to 12 minutes, or light brown at the edges.
Transfer to a wire rack to cool. Dust with icing sugar (if using), then tuck in.
76 kcal 3.8g 2.1g 0.9g 10.4g 5.2g 0.1g 0.2g 25 MINUTES, PLUS CHILLING
68 | RETAILER X DINNER | 34
SUMMER BERRY PAVLOVA
Piled high with fresh seasonal fruit, this pavlova is an absolute summer
show-stopper. Remember to switch up the fruit you choose if making at
another time of year poached pears are a delicious wintery alternative.
MERINGUE Preheat the oven to 150C/300F/gas 2.
6 large free-range egg whites

Whisk the egg whites with a pinch of sea salt in a free-standing electric mixer
300g caster sugar until they form stiff peaks, then, with the mixer still running, very gradually add
the sugar.
TOPPING Turn the mixer up to the highest setting and leave to whisk for 8 minutes, or until
the sugar has fully dissolved. If it feels grainy, whisk for a little bit longer, being
200g strawberries careful not to let the meringue collapse.
200g raspberries
Line two baking trays with greaseproof paper, then divide the meringue evenly
200ml double cream between them and shape each one into a circle, roughly 20cm in diameter.
200g fat-free natural yoghurt
Bake for 1 hour, or until the meringues look slightly golden and are fluffy in the
2 tablespoons caster sugar middle.
1 vanilla pod
Hull and halve or quarter the large strawberries, leaving the smaller ones whole,
a few sprigs of fresh mint then mix them with the raspberries.
Whip the cream with the sugar until it forms soft peaks, then stir in the yoghurt.
Halve the vanilla pod lengthways, scrape out the seeds and fold through the
creamy mixture.
Place one of the meringue onto a serving plate, then spoon half the creamy
mixture on top in a fairly even layer. Sprinkle over half the berries.
Place the remaining meringue on top and press down gently to stick them
together. Spread the remaining creamy mixture over the top layer and sprinkle
over the remaining berries.
Pick over a few small mint leaves to decorate, then serve up.
261 kcal 10.9g 6.7g 4.1g 38.8g 38.8g 0.4g 0.8g 1 HOUR, 25 MINUTES
70 | RETAILER X
DRINKS
aecus, omnihil.
72 | RETAILER X
CHOCOLATE-DIPPED
OAT & RAISIN BISCUITS
Everyone loves a good biscuit to dunk in their tea and you cant beat the
homemade sort. If youre feeling extra-naughty, try sandwiching two
biscuits together with some ice cream for a mega-mouthful. They also make
a great gift, especially if you half-dip them in chocolate and leave them to
set before boxing them up.
200g unsalted butter (at room Preheat the oven to 170C/325F/gas 3.

Beat the butter and sugars with an electric hand whisk, in a food processor or
temperature)
by hand until creamy.
100g light muscovado sugar
One-by-one, crack in the eggs, then add the cinnamon, flour and baking
175g golden caster sugar powder and mix to combine.
2 large free-range eggs
Next, mix in the oats and raisins until it all comes together nicely, then place in
2 teaspoons ground cinnamon the fridge for 30 minutes to firm up.
350g plain flour
Line a couple of large baking trays with greaseproof paper. Roll the dough into
2 teaspoons baking powder golf ball-sized pieces, then dot onto your baking trays about 3cm apart from
100g porridge oats one another and flatten slightly.
200g raisins Bake for 12 to 15 minutes, or until golden round the edges. Leave to cool on
the baking trays for 5 minutes, then carefully transfer to a wire rack to cool
100g quality dark chocolate (70%)
completely.
Put a heatproof bowl over a pan of gently simmering water, making sure the
water doesnt touch the base of the bowl. Snap in the chocolate and heat
until melted, stirring every now and again. Dunk the cooled cookies into the
chocolate and eat straightaway or leave on greaseproof paper to set.
CALORIES FAT SAT FAT PROTEIN CARBS SUGAR SALT VIBRE MAKES 25 TO 30
182 kcal 7.9g 4.7g 2.3g 271g 15.1g 0.1g 1.1g 25 MINUTES, PLUS CHILLING
74 | RETAILER X
EPIC HOT CHOCOLATE
This hot chocolate is off the scale. Its so simple to make and is much better
than that shop-bought stuff you get, which is often full of rubbish and
probably hasnt got much chocolate in it anyway. I dont want you to feel
cheated, I want you to have the real thing lifes too short not to.
HOT CHOCOLATE MIX Pour the milk into a large pan, and bring almost to the boil over a medium heat.
Meanwhile, add all the chocolate mix ingredients to a large jar, finely grating in
2 tablespoons Horlicks
the chocolate, then give it a good shake to combine.
2 tablespoons cornflour
You need around 10 heaped tablespoons of the chocolate mix for this amount of
3 tablespoons icing sugar milk. Simply spoon the chocolate mix into the hot milk, give it a good whisk and
4 tablespoons quality cocoa leave to bubble away for a few minutes before serving youre looking for that
gorgeous, thick, almost claggy, knockout texture.
powder
1 pinch of ground cinnamon
100g quality dark chocolate (70%)
174 kcal 8.5g 4.1g 6.8g 18g 15.1g 0.5g 2g 10 MINUTES
76 | RETAILER X
JAMIES CHRISTMAS COCKTAIL
Super-simple, fast and easy, this is a cocktail you can knock together easily
over Christmas it uses vodka, the spirit you guys told me is commonly
found in your cupboards.
50ml quality vodka Place a handful of ice cubes into a glass and pour over the vodka.
1 clementine or a pomegranate
Squeeze in the clementine juice (if youre being really considered you can
soda water measure it you want 50ml to match the vodka), or squeeze in 50ml of fresh
pomegranate juice (any seeds that tumble in will only add character, just make
optional: 1 cinnamon stick sure you pick out any white pithy bits).
Top up the glass with soda water, give it a gentle stir using a cinnamon stick if
youve got one and there you go!
TOP TIP:
If youre making these for a crowd, squeeze your clementine or pomegranate
juice in advance into a jug ready to measure out when your guests arrive.
125 kcal 0g 0g 0.2g 2.4g 2.4g 0.0g 0.0g 5 MINUTES
78 | RETAILER X
MANGO COOLER
Made with juicy mango and fresh mint, this delicious drink is instantly
cooling and refreshing. Make sure you choose the ripest mangos you can
find for the very best results.
2 large ripe mangos Remove the skin and cut the juicy flesh off the mangos, then place in a blender or
food processor, along with any juice left on the chopping board.
150ml semi-skimmed milk
1 lime Pour in the milk, finely grate in the lime zest and squeeze in the juice. Add 1
handful of ice cubes, then pick in the mint leaves and blitz until smooth.
4 sprigs of fresh mint
optional: runny honey Taste, and add a little honey, if needed, then give it another quick blitz, before
pouring into glasses and serving.
62 kcal 0.8g 0.5g 2g 12.5g 10.4g 0.0g 2g 10 MINUTES
80 | RETAILER X
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82 | RETAILER X
RETAILER X

JO

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My wish is to 37 million books around the world.

2kg ripe tomatoes Preheat the oven to 200C/400F/gas 6.

700g sweet potatoes Preheat the oven to 200C/400F/gas 6.

1 splash of balsamic vinegar

1 punnet of salad cress

20g feta cheese

100g flaked almonds

100g dried sour cherries

155 kcal 9.1g 1g 3.2g 15.5g 14.6g 0.4g 2.1g 20 MINUTES

LASAGNE & WHITE SAUCE Preheat the oven to 200C/400F/gas 6.

70g Parmesan cheese

430 kcal 16g 8g 27g 41g 12g 1.1g 3.6g 3 HOURS

1 x 400g tin of plum tomatoes

- Mozzarella, smoked pancetta, chilli &

4 tablespoons plain flour Preheat the oven to 190C/375F/gas 5.

Bring a large pan of salted water to the boil.

200g sugar snaps

776 kcal 46.7g 13g 30.7g 62.7g 4g 1.2g 3.7g 20 MINUTES

6 t.s. fat-free natural yoghurt

Serve on a big platter with finger bowls and napkins.

3 tablespoons fat-free Greek

1 tablespoon tomato ketchup

143 kcal 10.2g 1.8g 8.5g 4.7g 4g 1.6g 1g 25 MINUTES

1 fresh red chilli

Serve straightaway with your favourite topping.

PASTRY Preheat the oven to 180C/350F/gas 4.

314 kcal 15.8g 2g 3.6g 42.6g 24g 0.3g 1.2g 50 MINUTES

Bake for 10 to 12 minutes, or light brown at the edges.

MERINGUE Preheat the oven to 150C/300F/gas 2.

6 large free-range egg whites

200g unsalted butter (at room Preheat the oven to 170C/325F/gas 3.

1 pinch of ground cinnamon

100g quality dark chocolate (70%)

174 kcal 8.5g 4.1g 6.8g 18g 15.1g 0.5g 2g 10 MINUTES

125 kcal 0g 0g 0.2g 2.4g 2.4g 0.0g 0.0g 5 MINUTES

62 kcal 0.8g 0.5g 2g 12.5g 10.4g 0.0g 2g 10 MINUTES

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My wish is to 37 million books around the world.

- Mozzarella, smoked pancetta, chilli &