Trusted British chef recipes, tested at home
Jamie Oliver’s grilled chilli and lemon chicken spatchcocks a whole bird, rubs it with a piri piri-style sauce of charred chillies, roasted garlic, toasted bay, thyme and lemon, then slow-grills it flat on the cool zone of a barbecue for an hour. Half the sauce marinates the chicken, half is reserved raw for spooning over …
Jamie Oliver’s sriracha corn grills whole corn cobs on the barbecue until charred and softened, slices the kernels off, then tosses them in a dressing of mayo, sriracha, lime zest and lime juice with sliced spring onions. Four cobs, 15 minutes, 153 kcal. It’s a side dish, not a main, and Oliver designs it for …
Jamie Oliver’s grilled green grain salad chars asparagus, tenderstem broccoli, green beans, spring onions and green chillies on the barbecue, chops them and tosses them through cooked mixed grains with a blitzed green dressing of avocado, mint, parsley, charred chilli and lemon. Finished with feta and pumpkin seeds. Six servings, 25 minutes, 296 kcal. The …
Jamie Oliver’s prawn skewers with ajoblanco sauce threads king prawns, sliced chorizo, lemon rounds and padrón peppers onto metal skewers, grills them over charcoal, then sits them on a bed of ajoblanco, a blitzed sauce of toasted almonds, garlic, sherry vinegar and cold water, finished with a pounded parsley oil and a dust of smoked …
Jamie Oliver’s halloumi and strawberry skewers thread chunks of halloumi, cucumber and hulled strawberries onto thin skewers and grill them over charcoal until charred and golden, then sit them on a platter dressed with grated raw strawberry, lemon zest and olive oil. Served with toasted pittas, a herb salad and a drizzle of thick balsamic. …
Jamie Oliver’s romesco cauliflower chars thick wedges of cauliflower on a barbecue, then sits them on a blitzed romesco sauce made from grilled tomatoes, roasted red peppers from a jar, charred garlic, toasted sourdough, smoked almonds and smoked paprika. Finished with feta, parsley and extra almonds. It serves four as a vegetarian main at just …
James Martin’s ultimate burger is 800g of the best steak mince shaped into four thick patties, chargrilled on a barbecue, and served in toasted brioche buns with homemade mustard mayonnaise, Monterey Jack, gherkins and chilli relish. The patties chill for an hour, cook in 3-4 minutes a side, and the whole thing serves four. The …
James Martin’s beef ribs with barbecue sauce poaches Jacob’s ladder beef ribs for three hours in aromatics until the meat is falling-tender, then dips them in a homemade chipotle barbecue sauce and blasts them in the oven until sticky and lacquered. Served with baked potatoes and a chive soured cream made from scratch. It serves …
James Martin’s chargrilled T-bone steak is seared on a searing-hot griddle, rested, and served with charred banana shallots and figs in a lemon-balsamic dressing, alongside a spiced tomato chilli chutney made weeks in advance. The steaks cook in about 8 minutes, the chutney simmers for 20-30 minutes but improves over 2-3 weeks, and it serves …
Nigella Lawson’s halloumi with chilli is a four-ingredient sharing plate: slices of salty halloumi dry-fried until golden, then doused in a chilli-steeped olive oil and finished with a squeeze of lemon. It uses two 250g packets of cheese, takes under 10 minutes, and makes about 30 pieces for people to graze on, drink in hand. …