Trusted British chef recipes, tested at home
Jamie Oliver’s sweet pea chicken pounds blanched peas with garlic, almonds, mint, Parmesan, olive oil and lemon in a pestle and mortar into a rough, bright green smash, then serves it alongside bashed chicken breasts pan-fried for 5 minutes. Two ingredients cooked, the rest pounded raw. It serves two in 10 minutes at 441 kcal. …
Jamie Oliver’s sticky orange chicken poaches seasoned chicken breasts on a bed of onion petals, then fries them in olive oil with crispy rosemary, orange marmalade and a flambéed brandy glaze, served with microwaved sweet potato mash, dressed watercress and a spoonful of Greek yoghurt. It serves two, takes 20 minutes, and comes in at …
James Martin’s fried chicken breast with pumpkin pickle sears skin-on chicken breasts golden, then finishes them in the oven on a bed of roasted squash wedges, alongside a warm, spiced squash pickle made with fenugreek, nigella seeds, turmeric, ginger and mango chutney. The same squash, two ways, one plate. It serves two. The recipe comes …