https://healthandeducassociates.com/quizbfj3dxjg

Health & Educ Associates, Montreal, QC (2025)

03/05/2021

Honeymoon spaghetti
By: Jamie Oliver

Ingredients
1 x 1.5 kg crab or lobster
30 g unsalted butter
olive oil
2 cloves of garlic
1 fresh red chilli
450 g mussels
100 g squid
200 g raw shell-off tiger prawns or small prawns
450 g dried spaghetti
1 bunch of flat-leaf parsley , (30g)
1 bunch of marjoram , (30g)
1 large free-range egg
SAUCE
3 cloves of garlic
1 fresh red chilli
olive oil
2 x 400 g tins of quality plum tomatoes

Method
1)Preheat the oven to 180°C/350°F/gas 4. Plunge the crab or lobster into boiling water and boil for 15 minutes, then remove. Once cooled, remove all the meat from the shell, flaking it up into small pieces, and removing any splinters.
2)To make the sauce, pound up the shells using a rolling pin and finely chop the garlic and chilli. Drizzle 1 tablespoon of olive oil into a saucepan over a medium heat and fry the garlic and chilli with the empty shell and legs. Add the tomatoes, breaking them up with a wooden spoon, and a large glass of water and simmer for 1 hour. Pass through a sieve, discarding the shells and season to perfection with sea salt and black pepper.
3)Cook the spaghetti in boiling salted water according to the packet instructions until al dente then drain.
4)Melt the butter and 1 tablespoon of oil in a large pan over a medium heat. Finely slice the garlic and chilli, then add them to the pan and gently fry. Scrub and debeard the mussels and slice the squid. Turn up the heat, add the mussels prawns and cook for 2 minutes. Remove from the heat, discarding any unopened mussels.
5)Add the tomato sauce, cooked pasta and crab or lobster meat. Pick the parsley and marjoram leaves and finely chop, then add them to the pan and mix everything together.
6)Fold a 60cm x 120cm piece of greaseproof in half to get a crease and open it out again on a baking tray. Place the seafood mixture in the centre of one half. Beat the egg, then use it to brush all the edges. Bring the two sides together and seal well. Cook for 10 minutes, or until puffed up.

SERVES 6
DIFFICULTY NOT TOO TRICKY

01/26/2021

Sri Lankan-style monkfish curry
By: Jamie Oliver

Ingredients
500 g monkfish , skinned, deboned (your fishmonger can do this for you), from sustainable sources
1 teaspoon ground turmeric
2 limes
200 g brown rice
1 x 400 ml tin of light coconut milk
SAUCE
2 onions
2 cloves of garlic
5cm piece of ginger
2 fresh green chillies
10 ripe medium tomatoes, on the vine
groundnut oil
1 small handful of fresh curry leaves
3 cardamom pods
2 teaspoons brown mustard seeds
1 teaspoon cumin seeds
1 teaspoon fenugreek seeds
½ teaspoon ground turmeric
1 k**b of tamarind paste or 1 teaspoon tamarind syrup

Method
1)Slice the monkfish into large chunks and pop in a non-reactive bowl, along with the turmeric, lime zest and juice and a large pinch of sea salt.
2)Mix together to coat the fish, then leave in the fridge for at least 1 hour.
3)Add the rice to a pan with 100ml of the coconut milk and 300ml of salted water, then cook according to the packet instructions.
4)To make your sauce, peel and finely slice the onions and garlic, peel and finely chop the ginger, then slice the chillies. Roughly chop the tomatoes, keeping them separate.
5)Heat a large casserole pan over a medium–high heat and add a splash of oil, the onion, ginger, garlic, chillies and curry leaves. Cook for 5 to 10 minutes, or until the onion is softened and coloured.
6)Smash the cardamom pods in a pestle and mortar, then stir them into the pan along with the mustard seeds, cumin, fenugreek and turmeric. Fry for 1 minute.
7)Stir in the chopped tomatoes, tamarind paste or syrup, the remaining 300ml of coconut milk and 100ml of water, then simmer for 10 minutes, or until the tomatoes begin to break down and the sauce reduces.
8)Add the monkfish to the sauce and simmer until the fish is cooked through and opaque. Remove and discard the cardamom pods, then serve with the rice on the side.

SERVES 4
COOKS IN 55 MINUTES
DIFFICULTY NOT TOO TRICKY

01/26/2021

Pineapple carpaccio
By: Jamie Oliver

Ingredients
1 bunch of fresh mint , (30g)
1 ripe pineapple
100 g blueberries
4 tablespoons Greek-style coconut yoghurt
1 lime

Method
1)Pick the mint leaves into a pestle and mortar, reserving a small handful of leaves to one side.
2)Pound the rest into a paste, then muddle in 1 to 2 tablespoons of extra virgin olive oil to make a mint oil.
3)Top and tail the pineapple, then slice off the skin. Quarter lengthways, remove the core, then finely slice lengthways. Arrange on a large platter or divide between your plates.
4)Take the time to halve the blueberries, then sprinkle over the top.
5)Ripple some mint oil through the yoghurt (saving the rest for another recipe), then spoon over the fruit.
6)Finely grate over the lime zest from a height and squeeze over the juice.
7)Finely slice and sprinkle over the reserved mint leaves, then drizzle with a tiny bit of extra virgin olive oil (yes, you heard it – delicious).

SERVES 4
COOKS IN 10 MINUTES
DIFFICULTY NOT TOO TRICKY

01/13/2021

Patsy's garlic & chilli prawns
By: Jamie Oliver

“Patsy first tried these amazing garlic and chilli prawns in Torremolinos in southern Spain, where she enjoyed them as part of a delicious tapas spread. These gorgeous prawns are super-easy to recreate at home; the beachfront setting is optional, but for maximum Spanish effect, the chilled wine and crusty bread are not! ”

Ingredients
8 large raw shell-on king prawns , from sustainable sources
3 cloves of garlic
1 fresh red chilli
a few sprigs of fresh flat-leaf parsley
50 ml olive oil , ideally Spanish
½ teaspoon smoked paprika
1 lemon

Method
1)Peel the prawns, removing the heads and leaving the tails on. Run the tip of a knife down the backs of the peeled prawns and pull out and discard the dark vein.
2)Peel the garlic and finely chop with the chilli (deseed if you like). Pick and finely chop the parsley leaves.
3)Drizzle the oil into a shallow heatproof terracotta dish or a small frying pan over a medium-high heat, add the garlic and chilli and fry for 30 seconds to flavour the oil, before stirring in the paprika.
4)Add the prawns and fry for 2 minutes on each side, or until cooked through, adding most of the parsley when you turn the prawns.
5)Squeeze half the lemon juice into the dish, then remove from the heat and sprinkle over the remaining parsley and a pinch of sea salt.
6)Serve sizzling with warm crusty bread, the remaining lemon cut wedges for squeezing over.

SERVES 2
COOKS IN 10 MINUTES
DIFFICULTY SUPER EASY

01/13/2021

Peach & almond Alaska
By: Jamie Oliver

80 g flaked almonds
1 x 410 g tin of peach halves in juice
4 large scoops of vanilla ice cream
2 large free-range eggs
100 g golden caster sugar

Method
1)Preheat the grill to high.
2)Toast the almonds on a tray as it heats up, keeping a close eye on them and removing as soon as lightly golden.
3)Slice up the peaches and divide between four ovenproof bowls, along with their juice. Sit a nice round scoop of ice cream on top of each, and place in the freezer.
4)Separate the eggs. Put the whites into the bowl of a free-standing mixer (save the yolks for another recipe), add a pinch of sea salt and whisk until the mixture forms stiff peaks (you could use an electric hand whisk).
5)With the mixer still running, gradually add the sugar until combined. Spoon into a piping bag (I like a star-shaped nozzle) or a large sandwich bag that you can snip the corner off.
6)Remove the bowls from the freezer and scatter over the toasted almonds.
7)Pipe the meringue over the ice cream as delicately or roughly as you like.
8)Now – I work two at a time to retain maximum control – pop the bowls under the grill for just 2 minutes, or until golden. Remove carefully and serve right away.

SERVES 4
COOKS IN 26 MINUTES
DIFFICULTY NOT TOO TRICKY

01/12/2021

Lamb & chickpea curry
By: Jamie Oliver

Ingredients
olive oil
300 g diced lean lamb shoulder
1 teaspoon mustard seeds
½ teaspoon ground turmeric
1 teaspoon chilli powder
1 tablespoon Madras curry powder
5 cm piece of ginger
4 cloves of garlic
3 onions
10 curry leaves
2 x 400 g tins of chickpeas
1 organic vegetable stock cube
1 x 400 g tin of quality plum tomatoes
½ x 400 g tin of light coconut milk
200 g baby spinach
1 bunch of fresh coriander

Method
1)Heat 1 tablespoon of oil in a large pan over a medium heat, add the lamb, spices and curry powder, then cook gently for 15 minutes, or until browned all over, stirring occasionally.
2)Meanwhile, peel and finely slice the ginger, garlic and onions. Add the sliced ingredients and curry leaves to the pan, then cook for a further 10 to 15 minutes, or until softened, stirring occasionally.
3)Tip in the chickpeas (and their juice), then crumble in the stock cube. Pour in the tomatoes and 1 tin’s worth of hot water.
4)Season lightly with sea salt and black pepper, then slowly bring to the boil, breaking up the tomatoes with the back of a spoon.
5)Cover with a lid, reduce the heat to low, and simmer gently for 1 hour 30 minutes, or until the lamb is tender and the sauce has thickened and reduced, occasionally stirring and scraping any bits from the bottom of the pan.
6)Add the coconut milk and spinach to the pan, stir well, then bring just back to the boil.
7)Have a taste and season to perfection, then tear the coriander leaves over the top. Delicious served with brown basmati rice.

SERVES 6
COOKS IN 2 HOURS 20 MINUTES
DIFFICULTY SUPER EASY

12/30/2020

Beef Wellington for 2
By: Jamie Oliver

Ingredients
1 red onion
250 g mixed mushrooms
1 x 230 g higher-welfare fillet steak
olive oil
½ a bunch of thyme, (10g)
2 large free-range eggs
1 mug of plain flour, plus extra for dusting
100 g baby spinach
1 x 320 g sheet of all-butter puff pastry

Method
Peel the onion and roughly chop with the mushrooms. Put a 30cm non-stick frying pan on high heat. Season the steak with sea salt and plenty of black pepper and rub with 1 teaspoon of olive oil. Turning with tongs, sear the steak all over for 2 minutes in total, then remove to a plate. Return the pan to medium heat with the onion and mushrooms. Strip in the thyme. Cook for 15 minutes, or until soft, stirring regularly. Blitz in a food processor until spreadable, season to perfection, and remove. Blitz 1 egg, the flour, spinach, a pinch of salt, and 1 mug of water in the processor until smooth. Put your pan back on medium heat, rub with oil, then pour in a thin layer of batter. Cook for 1 minute on each side without color. Tip on to a plate to cool. Cover the leftover batter and chill for breakfast or brunch.

Preheat the oven to 220°C. Sit your pancake on a large sheet of clingfilm. Evenly spread over the mushroom pâté. Place the steak in the center, then gather up the clingfilm and twist into a parcel. Set the wrapped steak (clingfilm discarded) on the pastry, 2cm from one side. Eggwash all the pastry, then fold and mold the excess over the wrapped steak, leaving a pastry border around it. Trim to 2cm, pinch the edges to seal, eggwash, and decorate with the trimmings, if you like. Cook on the bottom of the oven for 25 minutes, or until the pastry is golden on top and crispy underneath, for blushing juicy beef. Rest for 2 minutes, then serve.

SERVES 2
COOKS IN 1 HOUR 30 MINUTES
DIFFICULTY NOT TOO TRICKY

12/30/2020

Strawberry & cream sandwich sponge
By: Jamie Oliver

“This classic cake is, of course, named after Queen Victoria, the only monarch to reign longer than the current Queen. It’s relatively easy to make but does have a few quirks: you need to get as much air into it as possible and be mindful of its sensitivity to variations in heat. Know your oven well and invest in an oven thermometer! ”

Ingredients
225 g unsalted butter (at room temperature), plus extra for greasing
225 g white caster sugar
1 teaspoon vanilla extract
4 large free-range eggs
225 g self-raising flour
1 teaspoon baking powder
1 splash of milk
FILLING
200 ml double cream
1 vanilla pod
1½ tablespoon of icing sugar, plus extra for dusting
250 g fresh strawberries

Method
1)Preheat the oven to 180ºC/gas 4. Grease and line the bases of 2 round 20cm sandwich tins.
2)Cube up the butter, then cream together with the sugar in a large mixing bowl until pale and fluffy. Mix in the vanilla extract.
3)Beat the eggs, then gradually mix into the creamed butter and sugar. Sift, then fold in the flour, baking powder, and ¼ of a teaspoon of sea salt with a large metal spoon until just incorporated (don’t overmix).
4)Stir in 1 splash of milk to loosen the batter, then evenly divide it between the 2 cake tins.
5)Bake the cakes in the oven for 22 to 25 minutes, or until golden and cooked through. To test, insert a skewer into the middle of a cake; it’s ready when the skewer comes out clean. Leave to cool in the tins for 5 minutes, then turn onto a wire rack to cool completely.
6)Once completely cool, pour the cream into a large bowl, scrape in the vanilla seeds and whisk until you have soft peaks.
7)Sift in icing sugar and gently fold through. Place one of the cakes on your chosen plate or cake stand and spread over the vanilla cream, but not right to the edges or it will spill later.
8)Hull and roughly slice the strawberries, then scatter on top of the second cake. Dust with icing sugar and decorate with extra strawberries, if you like.

12/23/2020

Thai-style crispy sea bass
By: Jamie Oliver

Ingredients
4 spring onions
½ a bunch of fresh coriander , (15g)
2 x 300 g whole sea bass , scaled, gutted, trimmed, from sustainable sources
2 tablespoons Thai red curry paste
1 lime

Method
1)Trim and halve the spring onions, finely shred lengthways and place in a bowl of ice-cold water to crisp up. Pick in the coriander leaves, reserving the stalks.
2)Place a large non-stick frying pan on a medium-high heat.
3)With a sharp knife, score the sea bass skin at 2cm intervals, then rub all over with the curry paste, inside and out, getting into all the cracks and crannies.
4)Pack the coriander stalks into the cavities, season with sea salt and black pepper, then place in the hot pan with 1 tablespoon of olive oil.
5)Cook for 3 to 4 minutes per side, or until dark golden and cooked through (depending on the thickness of your fish).
6)Drain and shake off the spring onions and coriander and pile on to your plates.
7)Sit the sea bass on top, spooning over any spicy oil from the pan. Finely grate over the lime zest, and serve with lime halves, for squeezing over.

SERVES 2
COOKS IN 19 MINUTES
DIFFICULTY NOT TOO TRICKY

12/19/2020

Baked sole goujons
By: Jamie Oliver

Ingredients
olive oil
450 g lemon sole fillets , skinned, from sustainable sources
50 g plain flour
2 large free-range eggs
1 tablespoons sweet smoked paprika
2 large handfuls breadcrumbs

Method
1)Preheat the oven to 220ºC/gas 7, then lightly oil a baking tray.
2)Cut the fish into finger-width strips. Season the flour and place it on a plate. Crack the eggs into a shallow bowl, and lightly beat. Mix the paprika with the breadcrumbs on another plate.
3)Coat the fish goujons with the seasoned flour, dipping them in the eggs, then coating with the breadcrumbs.
4)Place them on the oiled tray and bake for 10 to 15 minutes, until golden. Serve with tartare sauce, aïoli or ketchup.

SERVES 4
COOKS IN 25 MINUTES
DIFFICULTY SUPER EASY

12/19/2020

Lamingtons
By: Jamie Oliver

Ingredients
500 g unsalted butter , (at room temperature), plus extra for greasing
250 g self-raising flour , plus extra for dusting
250 g golden caster sugar
5 large free-range eggs
100 ml milk
½ teaspoon vanilla extract
½ teaspoon baking powder
250 g quality dark chocolate , (70%)
100 g icing sugar
300 g desiccated coconut
1 x 340 g jar of quality raspberry jam

Method
1)Preheat the oven to 190°C/375°F/gas 5. Grease two 25cm x 35cm baking trays with sides, line the bases with greaseproof paper, then dust lightly with flour.
2)For the sponges, beat 250g of the butter and all the golden caster sugar together until very light and fluffy. One-by-one, beat in the eggs, followed by the milk and vanilla extract, then sift and fold in the flour and baking powder.
3)Divide cake mixture between the prepared tins and spread out evenly, then bake for 12 to 15 minutes, or until golden, risen and an inserted skewer comes out clean. Cool slightly in the tins, then transfer to wire racks to cool completely.
4)For the icing, sieve the icing sugar into a heatproof bowl. Snap in the chocolate, roughly chop and add the remaining butter, then melt over a pan of simmering water, stirring regularly until glossy. Pour the dessicated coconut onto a flat tray.
5)Once cooled, spread the jam over one of the cakes, then place the second cake on top. Carefully slice into 4cm squares – you should end up with 54 in total.
6)To decorate, get a little production line going – dip a square of cake into the chocolate icing, turning to coat all the sides. Place the chocolate dipped sponge onto a wire rack to allow excess chocolate to drip off, then coat with the coconut, returning to the wire rack to set.
7)Repeat with the remaining cakes, then once set, tuck in!

MAKES 54
COOKS IN 1 HOUR 45 MINUTES PLUS COOLING
DIFFICULTY NOT TOO TRICKY

12/14/2020

Black forest frozen cheesecake
By: Jamie Oliver

“This is a great make-ahead dessert that will definitely impress your guests! ”

Ingredients
BISCUIT BASE
75 g unsalted butter, plus extra for greasing 
300 g dark chocolate biscuits
FILLING
2 x 425 g tins of dark cherries in syrup
2 clementines
350 g caster sugar
6 large free-range eggs
400 ml double cream
560 g Philadelphia plain cream cheese
2 teaspoons vanilla extract
TOPPING
200 g dark chocolate (70% cocoa solids), plus extra for serving
1 dash of double cream
50 g unsalted butter
1 clementine

Method
Preheat the oven to 180ºC/350ºF/gas 4. Grease the sides and line the base of a deep 23cm loose-bottomed cake tin.
To make the biscuit base, melt the butter in a pan over a low heat. Blitz the biscuits in a food processor until they resemble fine crumbs, then add to the melted butter.
Mix well to coat the crumbs, then tip into the prepared cake tin, spreading it out evenly.
Place in the hot oven for 10 minutes, or until darker in colour, then remove and leave to cool.
Meanwhile, to make the filling, add the tinned cherries and their syrup, the clementine zest and juice and 150g of sugar to a pan over a medium heat.
Cook for around 20 minutes, or until reduced to a syrupy consistency. Leave to cool and set aside.
Separate the egg yolks and whites into 2 separate bowls. Add the remaining 200g of sugar to the yolks, then use an electric whisk to beat for 5 to 7 minutes, or until pale and fluffy.
Whisk the egg whites until stiff peaks form.
Place the cream, cream cheese and vanilla extract into a third bowl and beat into soft peaks.
Fold the egg yolk mixture into the cream cheese mixture and gently fold through the egg whites. Spoon the mixture onto the biscuit base, then gently swirl through the cherry syrup.
Place the cheesecake in the freezer to set overnight.
When you’re nearly ready to serve, make the chocolate glaze topping. Place a medium heatproof bowl over a pan of simmering water, then add the dark chocolate, cream and butter. Allow to melt, stirring occasionally.
Remove the cheesecake from the tin and place on a cake stand.
Pour over the chocolate glaze, then decorate with some gratings of dark chocolate and clementine zest. Serve with a gold leaf and sparklers to make it extra special.

SERVES 18
COOKS IN 1 HOUR 30 MINUTES PLUS FREEZING OVERNIGHT
DIFFICULTY NOT TOO TRICKY

12/14/2020

Smoked trout, horseradish & new potato salad
By: Jamie Oliver

Ingredients
800 g new potatoes
4 tablespoons crème fraîche , or soured cream
2 lemons
extra virgin olive oil
4 heaped tablespoons fresh horseradish , or jarred horseradish
1 bunch of fresh flat-leaf parsley , (30g)
½ a bunch of fresh chives
1 small bunch of spring onions
300 g hot-smoked trout , from sustainable sources

Method
Scrub the potatoes and cook them in boiling salted water until tender, then drain.
While still warm, but cool enough to handle, either cut the potatoes in half or squash them into a large salad bowl.
Add the crème fraîche, the zest, and juice of 1 lemon, and 4 tablespoons of oil. Toss around, then season to taste with sea salt and black pepper.
Add or finely grate in the horseradish, tasting as you go, then finely chop the parsley and chives and throw these into the bowl.
Trim, finely slice and add the spring onions, tear in the smoked trout, and mix together.
Now it’s very important to balance your salad with more seasoning and maybe an extra squeeze of lemon juice. You may even want to give it more of a kick by adding some extra horseradish. Personally, I love to add a lot of horseradish and make it really hot.
Trim, finely slice, and add the spring onions, tear in the smoked trout, and mix together.nd, then season to taste with sea salt and black pepper.

12/14/2020

Salina chicken
By: Jamie Oliver

“Celebrating the flavors of the island of Salina, Nonna Marina inspired me to embrace the beautiful bounty growing in her back garden and create this dish, perfect for a feast. Sumptuous, comforting, melt-in-your-mouth chicken, gentle spice, and delicious, buttery aubergines. With a glass of cold white wine, it’s pure joy. ”

Ingredients
3 aubergines , (750g total)
1 x 1.4 kg whole free-range chicken , jointed (ask your butcher)
olive oil
2 cloves of garlic
3 small fresh red chillies
1 cinnamon stick
4 sprigs of fresh woody herbs , such as rosemary, thyme, bay
50 g baby capers in brine
2 red onions
200 g ripe cherry tomatoes
50 g pine nuts
2 lemons
4 sprigs of fresh basil

Method
1)Trim the aubergines, chop into random 5cm chunks and wedges, place in a large bowl and season generously from a height with sea salt. Put aside.
2)Drizzle all the chicken pieces with oil, place in a large shallow pan on a medium-high heat, skin side down, to get golden on all sides, then remove to a large platter.
3)Wipe the salt off the aubergines and add to the pan, turning until lightly golden on all sides. Remove the aubergines to the platter and reduce the heat under the pan to low.
4)Peel and slice the garlic, prick the chillies and place both in the pan with the cinnamon, woody herbs and capers.
5)Stir and fry for a couple of minutes while you peel and finely slice the onions, then stir them into the pan, too. Cook for 15 minutes, or until starting to caramelize, stirring occasionally.
6)Preheat the oven to 180°C/350°F/gas 4.
7)Squeeze the tomatoes in a bowl of water to remove the seeds – a fine nonna trick to prevent you getting splattered – then tear them into the pan.
8)Put the chicken and aubergines back in, drizzle over any resting juices, then pour in 600ml of water.
9)Sprinkle over the pine nuts, then squeeze over the lemon juice. Cook at the bottom of the oven for 45 minutes, or until golden.
10)Pick over the basil leaves and serve with a nice big bowl of lemony couscous.

12/09/2020

Tom Walker's chicken & hot sauce gravy
By: Jamie Oliver

“If you’re a fan of hot sauce, you’ll love this mighty chicken recipe. My two-step cooking method sees marinated chicken covered and baked until tender, which creates a beautiful natural gravy, then it’s back in the oven until golden and crisp. ”

Ingredients
4 free-range chicken thighs, skin on, bone-in
4 free-range chicken legs, skin on, bone-in
4 free-range chicken wings, skin on, bone-in
200 ml chili sauce, plus extra to taste
1 bulb of garlic
1 mixed bunch of fresh woody herbs, such as rosemary, thyme, sage, bay, oregano (30g)
30 g unsalted peanuts
½ a bunch of fresh chives, (15g)
SLAW
1 red onion
1 crunchy eating apple
1 carrot
¼ red cabbage
¼ white cabbage
1 mixed bunch of fresh soft herbs, such as mint, parsley, basil (30g)
cider vinegar, plus extra for the gravy
extra virgin olive oil

Method
1)Place the chicken pieces in a large roasting tray and pour over the hot sauce. Halve and throw in the garlic bulb, then roughly tear in the herbs and add a good pinch of sea salt and black pepper.
2)Toss well, making sure the sauce gets into all the nooks and crannies of the chicken. Cover tightly with a double layer of tin foil and pop in the fridge for at least 1 hour, or overnight – the longer the better!
3)Preheat the oven to 190°C/375°F/gas 5. Bake the chicken, covered, for 1 hour, then remove the foil and carefully drain any juices into a jug – this will be your gravy. Skim off any fat that has risen to the surface and spoon it back over the chicken. Return to the oven, uncovered, for a further hour, or until golden and gnarly, turning and basting with the reserved juices halfway through.
4)To make the slaw, peel the onion and coarsely grate, along with the apple, carrot, and cabbages onto a serving plate. Pick and finely chop the herbs, then scatter over the veg and season with a pinch of salt and pepper. Toss with 2 tablespoons each of cider vinegar and extra virgin olive oil.
5)Place a large non-stick frying pan on medium heat and toast the peanuts until golden, tossing regularly. Tip into a pestle and mortar and pound until fine. Finely chop the chives.
6)Remove the chicken to a serving platter to rest. Place the roasting tray on the hob over medium heat. Add a good splash of cider vinegar and let it cook away for a couple of minutes, scraping up any sticky bits from the base and sides of the tray.
7)Pour in the reserved chicken juices with 100ml of boiling water, bring to the boil, then reduce the heat and simmer for 3 minutes, or until thickened and reduced. Add an extra dollop of hot sauce to taste, then strain the gravy through a sieve into a warm jug.
8)Scatter the crushed peanuts and chopped chives over the chicken and serve with the hot sauce gravy and rainbow slaw. Delicious served with baked sweet potatoes.

SERVES 6
COOKS IN 2 HOURS 15 MINUTES PLUS MARINATING
DIFFICULTY NOT TOO TRICKY

12/08/2020

Roasted salmon & veg traybake

WITH BASIL & MUSTARD YOGURT
By: Jamie Oliver

“Wonderfully simple to knock together, this is the kind of dish you can make from memory again and again. The clean, light flavors are a joy to eat, and the basil & mustard yogurt adds an extra punch of delicious flavor. ”

Ingredients
400 g baby potatoes
200 g green beans
1 bunch of fresh basil
200 g cherry tomatoes
10 black olives (stone in)
olive oil
“Wonderfully simple to knock together, this is the kind of dish you can make from memory again and again. The clean, light flavors are a joy to eat, and the basil & mustard yogurt adds an extra punch of delicious flavor. ”
1½ lemons
½ a small clove of garlic
½ teaspoon Dijon mustard
4 tablespoons Greek yoghurt
extra virgin olive oil

Method
1)Preheat the oven to 200ºC/400ºF/gas 6.
2)Scrub the potatoes clean, halving any larger ones, then cook in a pan of boiling salted water over medium-high heat for 10 to 12 minutes, or until cooked through.
3)Trim the green beans and add to the pan for the final 2 minutes. Pick the basil leaves.
4)Drain the veg and tip into a large bowl. Halve and add the tomatoes, then destone and add the olives along with half the basil leaves.
5)Add ½ a tablespoon of olive oil, toss together and tip into a roasting tray. Shake into an even layer and season with sea salt and black pepper.
6)Place the salmon fillets into the bowl, add ½ a tablespoon of olive oil, and squeeze in the juice of ½ a lemon. Season lightly and toss to coat.
7)Lay the salmon fillets on top of the vegetables, skin-side up. Slice off 4 rounds of lemon and lay on top of the fillets, then roast for 10 minutes, or until cooked through.
8)To make the basil & mustard yogurt, bash the remaining basil leaves in a pestle and mortar with a pinch of sea salt. Peel and add the garlic and bash again.
9)Scrape the mixture into a bowl and add the mustard, 4 tablespoons of Greek yogurt, and the remaining lemon juice. Add 1 tablespoon of extra virgin olive oil, mix well, season to taste, and serve with the salmon traybake.

Tips
Serve up with a super-simple salad – toss a handful of seasonal leaves in extra virgin olive oil and a squeeze of lemon juice and pop in the middle of the table.

SERVES 4
COOKS IN 20 MINUTES
4 tablespoons Greek yogurt

12/02/2020

Lemon & pistachio cannoli
By: Jamie Oliver

Ingredients
300 g plain flour , plus extra for dusting
50 g caster sugar
¼ teaspoon bicarbonate of soda
1 pinch of ground cinnamon
1 lemon
4 tablespoons marsala wine
1 large free-range egg
4 tablespoons butter
2 litres sunflower oil , for frying
FILLING
150 g icing sugar , plus extra to serve
400 g ricotta cheese
150 g mascarpone cheese
150 g Greek-style yoghurt
2 lemons
1½ tablespoons candied lemon peel
75 g pistachios

Method
1)To make the cannoli shells, sift the flour into a bowl, then stir in the sugar, bicarbonate of soda, cinnamon and a pinch of sea salt.
2)Make a well in the centre and add the lemon zest, marsala and egg yolk (set aside the egg white to use later). Melt and add the butter, then mix until thoroughly combined.
3)Turn out the mixture onto your work surface and knead for 2 to 3 minutes, until smooth. Cover the dough with an upturned bowl and leave it to rest for 20 minutes.
4)Set up a pasta rolling machine at one end of your work surface and lightly dust the other end with a little plain flour – you’ll need about 1 metre of space.
5)Pour the sunflower oil into a large saucepan and place over a medium heat. Pop a digital thermometer into the pan and bring the oil up to 170ºC to 180ºC.
6)While the oil is heating, divide the dough into three – this will make it easier to work with – then use a rolling pin to roll out each piece into a rectangle 5mm thick.
7)Pass one piece through the pasta machine on the widest setting (leaving the others covered with the upturned bowl until you’re ready). Fold it in half and roll it through again.
8)Reduce the setting by one notch and pass through again. Continue rolling, until you reach the thinnest setting. Keep your surface and dough dusted with flour to stop it from sticking.
9)Lay out the rolled dough on your work surface and use a 10cm round cutter to stamp out discs. Wrap the discs around the cannoli tube or cream horn moulds and brush the join with a dab of the reserved egg white to seal – do not brush any egg white onto the mould or the cannoli might stick.
10)By now the oil should have reached 180ºC. Lower the cannoli tubes into the hot oil and fry for about 1 minute, until golden brown and crisp.
11)Use tongs to carefully remove each tube, draining any excess oil back into the pan. Leave them on kitchen paper to cool slightly, still in their moulds, then once cool enough to handle, slide them off.
12)Repeat the process with the remaining dough, making sure that the oil stays at a steady 180ºC.
13)To make the filling, sift the icing sugar into a bowl, then beat in the ricotta, mascarpone and yoghurt until smooth.
14)Fold in the zest from 2 lemons and the juice from 1, then finely chop and add the candied peel and 25g of the pistachios (saving the rest to serve).
15)Scoop the mixture into a piping bag, then fill up each cannoli shell with the mixture.
16)Finely chop and scatter the remaining pistachios over the ends of each cannoli, dust with icing sugar, and serve.

MAKES 30
COOKS IN 1 HOUR 10 MINUTES
DIFFICULTY SHOWING OFF

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