Trusted British chef recipes, tested at home
Jamie Oliver’s sweet potato and black bean tacos air-fry Cajun-spiced sweet potato chunks above black beans simmering in the drawer below, then pile both into warm tortillas with a watermelon salsa, crumbled feta and coriander. Vegetarian, serves two, 42 minutes, 614 kcal. The air fryer cooks both components at once without a separate pan. The …
Jamie Oliver’s grilled green grain salad chars asparagus, tenderstem broccoli, green beans, spring onions and green chillies on the barbecue, chops them and tosses them through cooked mixed grains with a blitzed green dressing of avocado, mint, parsley, charred chilli and lemon. Finished with feta and pumpkin seeds. Six servings, 25 minutes, 296 kcal. The …
Jamie Oliver’s halloumi and strawberry skewers thread chunks of halloumi, cucumber and hulled strawberries onto thin skewers and grill them over charcoal until charred and golden, then sit them on a platter dressed with grated raw strawberry, lemon zest and olive oil. Served with toasted pittas, a herb salad and a drizzle of thick balsamic. …
Jamie Oliver’s romesco cauliflower chars thick wedges of cauliflower on a barbecue, then sits them on a blitzed romesco sauce made from grilled tomatoes, roasted red peppers from a jar, charred garlic, toasted sourdough, smoked almonds and smoked paprika. Finished with feta, parsley and extra almonds. It serves four as a vegetarian main at just …
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 …
Jamie Oliver’s tomato and feta lentils simmers tinned lentils in a thick sauce of fresh tomatoes and blitzed roasted red peppers with garlic and chilli, then scatters the top with crumbled feta, pomegranate seeds, pistachios and dill. It serves four with warm flatbreads, takes 20 minutes, and comes in at 519 kcal. There’s no meat, …
James Martin’s butternut squash and lime soup cooks cubed butternut squash with onion in butter and oil, simmers it in milk, water and stock cubes for just six minutes, blitzes it smooth, then finishes with a squeeze of lime. It makes a big batch of ten portions, freezes well, and BBC Food puts it at …
Nigella Lawson’s caramelized garlic hummus blitzes chickpeas with tahini, lemon, olive oil and the sweet, soft flesh of a whole roasted garlic bulb into a rich, mellow purée. The garlic roasts at 220°C (gas 7) for 45 minutes, the hummus itself takes minutes in a food processor, and it makes enough for eight people to …
Nigella Lawson’s halloumi with chilli is a four-ingredient sharing plate: slices of salty halloumi dry-fried until golden, then doused in a chilli-steeped olive oil and finished with a squeeze of lemon. It uses two 250g packets of cheese, takes under 10 minutes, and makes about 30 pieces for people to graze on, drink in hand. …
Nigella Lawson’s green pasta with blue cheese is a fast, four-ingredient supper of curled spinach pasta tossed with sharp Gorgonzola, wilted baby spinach and chopped pistachios. There’s no cooking beyond boiling the pasta, the sauce comes together off the heat in a lidded pan, and it serves two hungry people in about 10 minutes. The …