Trusted British chef recipes, tested at home
Jamie Oliver’s grilled and roasted potatoes are scrubbed 1cm slices, bar-marked on a griddle, then roasted with lemon, garlic and sage. They serve 6 and come from his book Together (2021). In the same book, his lemon potatoes start the usual way, with a parboil. Here he skips the pan of water entirely. The heat …
Nigella Lawson’s gnocchi gratin is a quick, indulgent side of shop-bought gnocchi coated in a mascarpone and Parmesan sauce, topped with breadcrumbs and baked until bubbling and golden. It serves 6 as a side, from her book Nigellissima. She makes it, for preference, with the so-called freshly made gnocchi from the supermarket chill cabinet. They …
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, …
Nigella Lawson’s roast red chicory is quartered red chicory roasted with olive oil, dry white vermouth and thyme until charred, wilted and mellowed. It serves 3 to 4, from her book At My Table. She’s firmly of the “bitter-is-better” school and says barely a week goes by without her cooking it, often just to let …
Nigella Lawson’s chilli cheese garlic bread is a pull-apart loaf filled with a chilli-and-garlic butter and gooey mozzarella, baked crisp in foil. It makes about 10 slices, from her book At My Table. She calls it a more robust version of the damp, bendy garlic bread that dominated her eating life in the ’70s and …
Nigella Lawson’s brown butter colcannon is her take on the Irish classic of mashed potato and kale, enriched with a generous amount of butter cooked to a deep, nutty brown. It uses skin-on potatoes, full-fat milk and spring onions, and serves 4 to 6. In Cook, Eat, Repeat (2020) she says every form of mashed …
Jamie Oliver’s harissa butter beans fries sliced garlic and parsley stalks in olive oil until golden, pours in a tin of butter beans with all their liquid, stirs in harissa paste, and simmers everything until the starchy bean juice thickens into a silky, spicy sauce. Finished with lemon and chopped parsley. Five ingredients, 12 minutes, …
Jamie Oliver’s sriracha corn grills whole corn cobs on the barbecue until charred and softened, slices the kernels off, then tosses them in a dressing of mayo, sriracha, lime zest and lime juice with sliced spring onions. Four cobs, 15 minutes, 153 kcal. It’s a side dish, not a main, and Oliver designs it for …