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SWEET PEPPERS, NEW POTATOES, OLIVES, GARLIC & PARSLEY
Preheat the oven to 200°C/ fan 180°C/gas 6. Place a large deep casserole pan on a high heat. Season the lamb shanks with a pinch of sea salt and black pepper, then fry in 1tbsp olive oil, turning until browned all over.
Meanwhile, halve the unpeeled garlic bulb across the middle and tear up the peppers into big chunks, discarding the seeds and stalks. Add both to the pan, then use a speed-peeler to add the lemon peel in strips.
Go in with the potatoes, halving any larger ones, then squash, de-stone and add the olives, also stirring in a splash of liquor from their jar. Mix together well, cover, then transfer to the oven for 1 hour.
Mix up again, and cook uncovered for another hour, or until the lamb is tender. Remove from the oven.
Mash the soft garlic cloves into the stew, discarding the skins, then season to perfection with salt, pepper and a thimble of red wine vinegar. Brush the honey over the lamb, then pick over the parsley leaves, and serve.
ENERGY 681kcal FAT 38.4g SAT FAT 14.4g PROTEIN 70.6g CARBS 14.8g SUGARS 12.4g SALT 1g FIBRE 5.4g
Swap the lamb for quarters of scrubbed celeriac, treating it in exactly the same way, and chuck in a jar of drained chickpeas.
SPINACH, SPRING ONION, LEMON, CURDS & PARMESAN
Boil the kettle. Cut the lasagne sheets in half lengthways, then into 2cm strips, using a crinkle-cut knife, if you’ve got one.
Trim the spring onions and finely chop with the spinach and half the salmon. Finely grate the lemon zest, then the Parmesan, keeping them separate.
Put a 28cm frying pan on a high heat.
Once hot, put a little drizzle of olive oil into the pan with the spring onions, spinach, chopped salmon and lemon zest. Scatter the pasta into the pan, then carefully pour in enough boiling kettle water to just cover the pasta – about 250ml.
Let it bubble away for 4 minutes, or until the pasta has absorbed most of the water and you’ve got a nice sauce, stirring regularly and loosening with an extra splash of water, if needed.
Turn the heat off, squeeze in the lemon juice, stir in the cottage cheese and Parmesan, then season to perfection. Delicately tear over the remaining salmon, and finish with a kiss of extra-virgin olive oil, if you like.
ENERGY 431kcal FAT 14.8g SAT FAT 4g PROTEIN 29.5g CARBS 43.6g SUGARS 4.6g SALT 1.7g FIBRE 3.1g
CORN ON THE COB, CARROTS, PEAS, NOODLES & SMOKY BACON
Sit the whole chicken in a large, deep casserole pan. Roughly slice and add the bacon.
Trim and add the whole carrots. Carefully chop each corn on the cob into three pieces and add, then cover everything with 4 litres of cold water.
Cover the pan, bring to the boil, then simmer on a medium-low heat for 1½ hours.
Use tongs to carefully lift and transfer the chicken to a plate, then divide the bacon, carrots and corn between six serving bowls, leaving the pan of broth on the heat.
Turn the heat up and bring the broth back to the boil, while you use two forks to shred all the chicken meat off the bones, dividing it between your bowls.
Skim the surface of the broth, if desired, then tie the rosemary bunch together with kitchen string, and drop into the bubbling broth for 2 minutes, along with the noodles and frozen peas – the rosemary will add a beautiful aroma.
Remove the rosemary, season the broth to perfection, then use tongs to divide the noodles between the bowls. Ladle over the peas and broth, then serve with English mustard on the side.
Finish with a kiss of extra-virgin olive oil and extra black pepper, if you like.
ENERGY 446kcal FAT 6.9g SAT FAT 1.8g PROTEIN 47.1g CARBS 50.3g SUGARS 7.9g SALT 0.6g FIBRE 6.8g
SLOW-ROASTED WITH APPLES, CARROTS, NUTMEG, VINEGAR & SAGE
Preheat the oven to 220°C/fan 200°C/gas 7. It’s important to use a snug-fitting roasting tray.
Sit the pork shoulder in the tray and drizzle with 2tbsp of olive oil and the red wine vinegar, finely grate over the whole nutmeg, season generously with sea salt and black pepper, and rub well.
Peel and halve the onions. Wash, trim and halve the carrots lengthways.
Quarter and core the apples. Pick the sage leaves.
Lift the pork and sit the onion, carrots, apples, sage leaves and whole unpeeled garlic bulb underneath the meat.
Roast for 2 hours, then reduce the heat to 170°C/fan 150°C/gas 3 and cook for another 3 hours, or until the meat effortlessly pulls apart, adding splashes of water occasionally to prevent it from drying out, if needed.
Lift off the crackling and put aside. Remove the pork to a board to rest.
Spoon the excess fat off the tray into a jar (save for tasty cooking another day), then squeeze the soft garlic cloves out of the skins, and mush up the carrots, onions and apples.
Return the pork to the tray, then shred and pull apart with two forks, removing gristly bits and bones. Mix until beautifully dressed in the outrageous tray juices, then season to perfection.
Snap up the crackling and place back on top, then enjoy as is or hold in the oven until needed. Batch up the extra portions to stash in the fridge or freezer for future meals.
See below and right for some of my favourite ways to celebrate it.
ENERGY 376kcal FAT 26.2g SAT FAT 8.4g PROTEIN 28.6g CARBS 7.2g SUGARS 5.4g SALT 0.4g FIBRE 1.6g
Embellish a margherita pizza by scattering over some pork, sliced fresh chilli and tenderstem broccoli (halved lengthways), before cooking according to the packet instructions, or make your own. Serve with a drizzle of extra-virgin olive oil.
In a frying pan, heat up some pork with a splash of water, sliced fresh chilli and peanuts till crisp and piping hot, then toss with red wine vinegar, runny honey, and cooked noodles. Serve in an iceberg lettuce cup with a wedge of lime.
In a pan, heat up some pork with a splash of water until piping hot and lightly golden, then pile into a bap or bun with some wholegrain mustard, cheese and onion crisps, a wodge of rocket and a few cornichons or pickles.
In a frying pan, heat up some pork with a splash of water till crisp and piping hot, then remove. Next, simmer some tinned cannellini beans, juice and all, until the liquid has reduced. Serve with fresh soft herbs and finely chopped quick-pickled red onion.
CHICKEN & MUSHROOM PUFFED PIE
PEPPERY GREENS, MUSTARD, SPRING ONIONS & CRISP PASTRY LID
Preheat the oven to 220°C/fan 200°C/gas 7. Chop the chicken into 3cm chunks and place in a 30cm non-stick frying pan on a medium-high heat with 1tbsp olive oil, stirring regularly.
Trim the spring onions, chop into 1cm lengths and add to the pan. Trim and tear in the mushrooms.
Cook for 10 minutes, or until golden, stirring regularly. Meanwhile, unroll the pastry sheet on its paper and score a 3cm border around the edge (don’t cut all the way through), then very lightly score a large criss-cross pattern across the inner section.
Brush with a little milk, then place the pastry, still on its paper, directly on the middle shelf of the oven to cook for 17 minutes, or until golden, risen and cooked through.
Stir the flour into the pan for 1 minute, then gradually stir in the milk. Simmer on a medium heat until the pastry is done, stirring occasionally, and loosening with extra splashes of milk, if needed.
Turn the heat off, stir through the mustard and half of the leaves, then season to perfection. Remove the pastry from the oven, leave to cool slightly, then transfer to a serving board, discarding the paper.
Use a sharp knife to cut round the border, cutting through the top few layers of pastry only.
Use a fish slice to carefully lift up and remove the inner section (like a lid), leaving a layer of pastry at the bottom. Pile in the remaining leaves and filling, then put the lid back on, slice and serve.
Simply ditch the chicken and ramp up the mushrooms!
ENERGY 679kcal FAT 36.2g SAT FAT 13.5g PROTEIN 39.8g CARBS 48.2g SUGARS 9.5 g SALT 1.1g FIBRE 4.7g
PUMPKIN DUMPLINGS, COCONUT, CHERRY TOMATOES & SUGAR SNAP PEAS
Put ½tbsp olive oil in a 30cm non-stick frying pan on a medium high heat, then place the fish skin side down to one side of the pan and finely grate over the lime zest.
Trim the spring onions, chop the white parts into 2cm lengths and add to the pan with the tomatoes, halving any larger ones. As soon as the fish skin is golden and crispy, move the half-cooked fish to your board.
Boil the kettle. Stir the curry paste into the pan for 1 minute, then squeeze in half the lime juice and add the coconut cream and gnocchi.
Pour in 300ml of boiling kettle water, bring back to the boil, then sprinkle in the sugar snaps. Sit the fish fillets on top, skin-side up, cover the pan, and cook for 4 minutes.
Finely slice the green spring onion tops and scatter over, then serve with lime wedges, for squeezing over.
ENERGY 565kcal FAT 12.2g SAT FAT 4.6g PROTEIN 37.9g CARBS 72.8g SUGARS 20.6g SALT 2.7g FIBRE 10.8g
ALMONDS, VANILLA, YOGHURT & A KISS OF ROSE WATER
Preheat the oven to 200°C/fan 180°C/gas 6. Line a 20cm x 30cm roasting tray with a sheet of greaseproof paper, then rub it with olive oil.
Finely grate the orange zest into a large bowl and put aside, then take your time to very finely slice 1 orange into rounds. Layer it into the tray, drizzle with 100g of honey and bake for 20 minutes.
Meanwhile, add the almonds, flour, yoghurt and vanilla paste to the bowl of orange zest. Crack in the eggs, add 200ml of olive oil, a small pinch of sea salt, the remaining 100g of honey and a small thimble of rose water, if using.
Whisk together well. Remove the tray from the oven, gently pour the cake batter over the orange slices, and return to the oven for 35 minutes, or until golden and an inserted skewer comes out clean.
Turn the cake out on to a board, and carefully peel away the greaseproof. Nice served warm with a dollop of yoghurt or custard.
My dear Nan loved a traybaked sponge. With the combination of honey, almonds and orange here reminiscent of Greece, it’s like I’ve sent her on her holidays in the form of a cake! I think she would have really liked this one.
ENERGY 397kcal FAT 28.9g SAT FAT 4.4g PROTEIN 7.1g CARBS 29g SUGARS 16.3g SALT 0.3g FIBRE 0.9g
LEMON, MERINGUE & BLACKCURRANT JAM
Preheat the oven to 200°C/ fan 180°C/gas 6. Lightly grease a 20cm x 30cm roasting tray, then dust with a little sugar.
ONE by Jamie Oliver is published by Penguin Michael Joseph © Jamie Oliver Enterprises Limited (2022 ONE), priced £28, on 1 September
To make the batter, blitz the butter and sugar in a food processor until well combined. Crack in the eggs, add the milk and flour, finely grate in the lemon zest and blitz again to combine.
Spoon the blackcurrant jam into the tray, squeeze in the lemon juice, add 2tbsp water, gently stir together and spread across the base.
Evenly pour over the batter, then place on the middle shelf of the oven and bake for 25 minutes, or until risen with a slight wobble in the centre.
It’ll sink quickly once it’s out of the oven, so take the pudding straight to the table and eccentrically crumble over the meringues, as your diners cheer on.
I set out with the intention of reimagining a lemon meringue pie, but then I got excited about French clafoutis, and ended up creating this little beauty.
The tang and deliciousness of the blackcurrant works so well with the custardy sponge, but feel free to experiment with your favourite jams, too.
ENERGY 270kcal FAT 9.9g SAT FAT 5.3g PROTEIN 5.6g CARBS 41.9g SUGARS 29.5g SALT 0.3g FIBRE 0.8g
* All nutritional values are per serving
Asda Extra Special Asti (7%) £7.50 (£5.63 each if you buy six until 29 August)
Ignore those who turn their noses up at sparkling Asti – it’s terrific with desserts. Think of it like liquid sherbet, dancing and dazzling alongside the Petal’s Pudding recipe. At just 7% alcohol it’ll put a spring in your summertime step.
Tim Wildman Astro Bunny Pét-Nat 2021 (12%) £26, thewinesociety.com
A substantial splash-out here, and I’m recommending it for its sheer deliciousness. This beautiful Australian bubbly is as memorable and as scrumptious as an apricot the size of the Moon, with a tantalising spicy ginger finish.
D’Arenberg The Olive Grove Chardonnay 2020 (13%) £12, Tesco
With its rich pine nut depth thanks to fermentation and maturation in French oak, chardonnay is a classic pairing for Jamie’s chicken and mushroom pie. This Aussie ace is crafted with elegance by wine legend Chester Osborn.
Sirch Friulano 2021, Colli Orientali del Friuli DOC (13%) £12.99 (£9.99 in a Mix Six deal), Majestic
A joyful, textural, peachy treat of a wine, this Italian white is full of freshness. Its crispness is spot on for the salmon recipe and there’s a subtle almond richness to pick up on the cheese too.
Bold and spicy, this French red has massive presence for the cash, and delivers a wow factor from the first sip. Gorgeous with the glaze on Jamie’s lamb shanks, it also has exactly the right amount of welly to work with the meat.
The Greek island of Samos produces some of the world’s most underrated sweet wines, and this one has aromas and flavours of orange blossom, plus a syrupy glossiness. If there’s any left, add a jot to bubbly for a sumptuous cocktail.
Sandford Orchards Devon Red Cider (4.5%) £2.25, Morrisons
Made with 100% Devon apples, this quality cider can handle the aromatics of pulled pork and complement the apple in the dish too. It’s a bottle of British brilliance.
Lost & Grounded Helles Lager Beer (4.4%) £2.75, Waitrose
Scrumptiously balanced, this beautiful Bristolian beer put an instant smile on my wife’s face. Great with chilli, it’s irresistible served in a glass that’s been in the freezer. Wow!
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