Trusted British chef recipes, tested at home
Jamie Oliver’s maple old fashioned is bourbon, maple syrup and Angostura bitters, infused with a rooibos teabag and kept in the freezer. It makes 6 drinks in one bottle, from his book Together (2021). It’s a batch cocktail, built for hosting rather than mixing to order. Instead of stirring each glass one at a time, …
Jamie Oliver’s Bramble is gin, lemon juice, sugar syrup and a spoonful of blackberry jam, poured over ice and topped with soda water. It makes one long drink, stirred in a jug, from his book Together (2021). The Bramble is a modern British classic, created by bartender Dick Bradsell in 1980s Soho. His original gets …
Jamie Oliver’s fennel gratin is fennel wedges roasted soft with whole garlic, then baked under cheesy single cream until golden and bubbling. It serves 8, from his book Together (2021). It’s far lighter than a classic gratin, at 134 calories a portion. There’s no roux and no butter, just 250ml of single cream and 50g …
Jamie Oliver’s banana panettone pudding is torn panettone, sliced banana and chopped Medjool dates baked in a clementine and vanilla custard. A sticky toffee sauce goes over the top, and it serves 12, from his book Together (2021). It’s a festive cross between bread and butter pudding and sticky toffee pudding. The butter isn’t spread …
Jamie Oliver’s grilled and roasted potatoes are scrubbed 1cm slices, bar-marked on a griddle, then roasted with lemon, garlic and sage. They serve 6 and come from his book Together (2021). In the same book, his lemon potatoes start the usual way, with a parboil. Here he skips the pan of water entirely. The heat …
Jamie Oliver’s Christmas salad is crisp bitter leaves, pear and apple matchsticks and clementine rounds. It’s tossed in a honey mustard and walnut dressing, needs no cooking, and serves 8 in 20 minutes. Jamie layers four bitter leaves from the chicory and endive family, plus rocket, and cuts each one differently. Frisée is roughly chopped, …
Jamie Oliver’s spaghetti frittata is a baked pasta omelette: cooked spaghetti tossed with eggs and a homemade “peasto”, pressed into a pan and baked until puffed and golden. It serves 6, from his book ONE. The clever twist is the peasto, Jamie’s budget-friendly pea pesto. Instead of the usual pine nuts and basil, he blitzes …
Nigella Lawson’s Parmesan shortbreads are little savoury cheese biscuits made from just four ingredients: flour, Parmesan, butter and an egg yolk, sliced from a chilled log and baked pale gold. It makes 35 to 40, from her book Nigellissima. The recipe reached her, she says, from Australia via Brazil. A Brazilian friend, Helio Fenerich, the …
Nigella Lawson’s panettone stuffing squares are savoury Christmas canapés: panettone blitzed with pancetta, apple, shallot, chestnut, sage and lemon, baked in a tray and cut into little squares like savoury brownies. It makes 48 small squares, from her book Nigellissima. She’s written a panettone stuffing before (the fruit bread cubed, toasted and mixed with Italian …
Nigella Lawson’s meringue gelato cake is a no-churn frozen dessert: whipped cream folded with dark chocolate splinters, liqueur and crushed meringue nests, frozen in a loaf tin and sliced into slabs with a warm chocolate sauce. It yields 6 to 8 slices, from her book Nigellissima. It has unusually literary roots. She found it in …
