Trusted British chef recipes, tested at home
Nigella Lawson’s baby aubergines with oregano and red onion are halved baby aubergines roasted with olive oil and dried oregano, then topped with vinegar-pickled red onions in a garlicky dressing. It serves 6 as a side, from her book Nigellissima. It comes from a memory. In the south of Italy she ate aubergines roughly chopped, …
Jamie Oliver’s sardine linguine cooks grated onion, garlic, parsley stalks, chilli and capers in the oil from a tin of sardines, breaks the sardines in with pine nuts, then drags al dente linguine through the pan with enough pasta water to make a silky sauce. Served with a raw fennel, parsley and lemon salad. Two …
Jamie Oliver’s pizza fritte duo makes a quick self-raising flour dough, rolls it into thin rounds and shallow-fries them until puffed and golden, then tops two with a broad bean, lemon and mozzarella smash and the other two with a raw grated-tomato sauce and pecorino. Four fried pizzas for two people, 20 minutes, 506 kcal …
Jamie Oliver’s bread and borlotti bean soup is a thick, rustic Italian ribollita-style soup that cooks frozen soffritto, tinned tomatoes, tinned borlotti beans and chunks of stale sourdough together in stock, then tops it with torn mozzarella and grills it bubbling. It takes 20 minutes from start to table, serves six, and comes in at …
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 …
Nigella Lawson’s spaghetti carbonara tosses spaghetti with crisp pancetta, egg yolk, a whole egg and parmesan, loosened by a splash of dry white vermouth reduced down with the bacon fat. It serves two, or one very hungry person, in about 15 minutes. She calls it her favourite, “along with all my other favourites,” in How …