Trusted British chef recipes, tested at home
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 pressure cooker bolognese browns beef mince and frozen soffritto with rosemary, garlic, tomato purée, red wine, tinned lentils and porcini, clamps on the lid, and pressure-cooks the lot in 10 minutes flat. The pasta boils alongside, and everything tosses together with Parmesan for a weeknight dinner in 20 minutes. It serves four at …
James Martin’s penne carbonara crisps sliced pancetta in olive oil, then tosses hot drained penne through a bowl of whisked egg yolks, Parmesan and double cream, with the crisp pancetta and chopped parsley stirred in at the end. It uses fresh penne, takes under 20 minutes, and serves four. There are six ingredients and no …
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 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 …