Trusted British chef recipes, tested at home
Jamie Oliver’s pear and blackberry crumble cooks pears, apples, blackberries, stem ginger, orange and butter directly in the air-fryer drawer for 40 minutes, then scatters a crunchy topping of porridge oats, cornflakes, demerara sugar and cinnamon over the fruit and blasts it for another 10 minutes until golden and bubbling. It serves six at 378 …
James Martin’s perfect cottage pie fills a baking dish with slow-simmered beef mince in red wine and beef stock, topped with mash made from baked potatoes rather than boiled, then grills it golden at 220°C (200°C fan, gas 7). It serves four with glazed whole carrots alongside. The filling simmers for 30 minutes, the potatoes …
James Martin’s maple pancetta cauliflower cheese blanches cauliflower in a rich Dijon and extra mature cheddar sauce, grills it golden, then tops it with butter-fried brioche crumbs and crisp pancetta glazed in maple syrup. It grills in 4-5 minutes, the toppings take another five, and it serves four as a side or a standalone supper. …
ames Martin’s corned beef hash fries diced potatoes with tinned corned beef, tomatoes, garlic, Worcestershire sauce and Tabasco in butter, then piles beer-battered onion rings on top. The hash takes about 10 minutes in the pan, the onion rings fry at 190°C until golden, and it serves four as a proper cosy night in. The …
James Martin’s beef ragu with linguine builds a rich sauce of beef mince and smoked bacon lardons on a soffritto of onion, carrot and celery, simmered in tomato and red wine with basil, tossed through homemade ’00’ egg linguine. The ragu simmers for 45 minutes, the pasta is rolled fresh on a machine, and it …
James Martin’s ultimate macaroni cheese builds a béchamel sauce loaded with three cheeses (mild gorgonzola, cheddar and Caerphilly), stirs through crisp pancetta and macaroni, then tops it with mozzarella, breadcrumbs and Parmesan and grills it golden. Served with a sharp mustard-dressed romaine salad, it serves four to six as a substantial meal or a side …
Nigella Lawson’s meatballs with orzo is a cosy one-pot dinner where beef and Parmesan meatballs poach in a tomato and vermouth sauce, then the orzo cooks right in the same pan until it’s plump and saucy. It makes about 30 small meatballs, serves four to six, and comes together in a single casserole with nothing …
Nigella Lawson’s rice pudding cake is a British reworking of the Italian torta di riso, made by cooking Arborio rice in lemony milk, then folding it with whisked eggs and baking into a tender, nutmeg-scented cake. It bakes in a 20cm springform tin at 160°C (140°C fan) for 45 minutes and gives 8-12 slices, served …
Nigella Lawson’s fried chicken sandwich is a single marinated thigh fillet, double-dredged in seasoned flour, fried crisp and piled into a bun with garlic-chilli mayo, iceberg, kimchi and pink-pickled onions. The chicken marinates in spiced kefir for at least 4 hours, then fries at 190°C for 3-4 minutes a side. It serves one, ecstatically. The …
Nigella Lawson’s chicken in a pot with lemon and orzo is a one-pot poached chicken cooked whole with leeks, carrots, lemon and tarragon, then finished with orzo swelling in the broth. A 1.5kg bird sits in 1.5 litres of water at 180°C (160°C fan) for 1¼ hours, then 15 minutes more once the orzo goes …