Trusted British chef recipes, tested at home
This Jamie Oliver mango chutney comes from Jamie Magazine: chunky fresh mango simmered with vinegar, sugar, ginger, garlic, chilli and toasted spices. The recipe was developed by Charlie Clapp, takes 1 hour 15 minutes, and keeps for up to 6 months in sterilised jars. Its introduction promises a chutney as good as anything from your …
Jamie Oliver’s pea, paneer and potato curry fries golden paneer and chillies, simmers microwaved diced potatoes in Kerala-style curry paste, then stirs through a blitzed sauce of frozen peas, yoghurt and coriander. It serves two over ginger-fried rice with a crispy bottom, takes 20 minutes, and comes in at 865 kcal, a proper filling vegetarian …