Planning what you’re going to cook for dinner tonight?
Sweet and Sour Chicken Noodles
- 2 x 200 g free-range chicken thighs , skin on, bone in
- 150 g fine rice noodles
- 200 g sugar snap peas
- 2 tablespoons Worcestershire sauce
- 2 teaspoons chilli jam
- Pull the skin off the chicken. Place the skin in a large non-stick frying pan on a medium heat to render and get golden, turning occasionally.
- Cut the bones out of the thighs and chuck into the pan for bonus flavour, then chop the meat into 2cm pieces.
- Move the skin and bones to one side of the pan, then add the meat alongside and cook for 5 minutes, or until golden, stirring occasionally.
- Once crispy, remove, chop and reserve the skin, discarding the bones.
- Meanwhile, cook the noodles in boiling salted water according to the packet instructions. Halve the sugar snaps lengthways.
- Once soft, drain the noodles, reserving a mugful of cooking water, then refresh under cold water.
- Use scissors to snip the noodles into roughly 8cm lengths.
- Stir the Worcestershire sauce and chilli jam into the chicken pan and let the jam melt, then add the sugar snaps and noodles.
- Toss over the heat for 2 minutes, adding a splash of reserved noodle water to loosen, if needed.
- Taste and season to perfection with sea salt and black pepper, then dish up and sprinkle over the reserved crispy chicken skin.
Lamb kofta flatbreads
- 250 g minced lamb
- 2 teaspoons rose harissa , plus extra to serve
- 250 g red cabbage
- 2 seeded wholemeal tortillas , or flatbreads
- 2 tablespoons cottage cheese
- Put a griddle pan on a high heat.
- Scrunch the minced lamb and harissa in your clean hands until well mixed.
- Divide into 6 pieces, then shape into koftas with your fingertips, leaving dents in the surface to increase the gnarly bits as they cook.
- Griddle for 4 to 5 minutes on each side, or until sizzling and golden.
- Meanwhile, shred the red cabbage as finely as you can. Sprinkle with a pinch of sea salt and black pepper, drizzle with 1 tablespoon of red wine vinegar, then scrunch together to quickly pickle it.
- Warm your tortillas or flatbreads, sprinkle over the cabbage, spoon over the cottage cheese, add the koftas, drizzle with a little extra harissa, and tuck in.
Speedy spinach curry
- 20 g unsalted cashew nuts
- 1 onion
- 2 teaspoons rogan josh curry paste
- 100 g paneer cheese
- 200 g baby spinach
- Put a large non-stick frying pan on a medium-high heat and toast the cashew nuts as it heats up, shaking the pan occasionally until lightly golden.
- Tip the cashews into a pestle and mortar, returning the pan to the heat.
- Peel and finely slice the onion and place in the hot pan with 1 tablespoon of olive oil and the curry paste.
- Cook and stir for 8 minutes, then add 1 tablespoon of red wine vinegar. Let the vinegar cook away for 30 seconds, dice and add the paneer, then the spinach.
- Stir until the spinach wilts and all the liquid evaporates, then taste and season to perfection with sea salt and black pepper.
- Crush the cashew nuts and sprinkle over the top before serving. Yum.
Crazy simple fish pie
- 400 g undyed smoked haddock , skin off, from sustainable sources
- 2 bunches of spring onions
- 250 g baby spinach
- 150 g Cheddar cheese
- 4 sheets of filo pastry
- Preheat the oven to 200ºC/400ºF/gas 6.
- In a bowl, cover the fish with boiling kettle water. Put aside to soak.
- Meanwhile, trim and roughly chop the spring onions, placing them into a 30cm non-stick ovenproof frying pan on a high heat with 1 tablespoon of olive oil.
- Stir and fry for 2 minutes, then pile the spinach on top, let it wilt down and turn the heat off.
- Spoon 100ml of the soaking water over the spinach, then drain the fish, break up the pieces and sit them evenly around the pan.
- Finely grate over most of the cheese and season well with black pepper.
- Quickly layer the filo on top, tucking it around the fish and up the sides of the pan, tearing the last sheet on top in a nutty fashion.
- Grate over the last bit of cheese, drizzle with ½ a tablespoon of olive oil, and bake for 15 to 17 minutes, or until golden and crisp. Easy as pie!
Easy sausage carbonara
- 150 g dried tagliatelle
- 3 higher-welfare sausages
- ½ a bunch of fresh flat-leaf parsley (15g)
- 1 large free-range egg
- 30 g Parmesan cheese
- Cook the pasta in a pan of boiling salted water according to the packet instructions, then drain, reserving a mugful of cooking water.
- Meanwhile, squeeze the sausagemeat out of the skins, then, with wet hands, quickly shape into 18 even-sized balls.
- Roll and coat them in black pepper, then cook in a non- stick frying pan on a medium heat with ½ a tablespoon of olive oil until golden and cooked through, tossing regularly, then turn the heat off.
- Finely chop the parsley, stalks and all, beat it with the egg and a splash of pasta cooking water, then finely grate and mix in most of the Parmesan.
- Toss the drained pasta into the sausage pan, pour in the egg mixture, and toss for 1 minute off the heat (the egg will gently cook in the residual heat).
- Loosen with a good splash of reserved cooking water, season to perfection with sea salt and pepper, and finely grate over the remaining Parmesan.
All these recipes come from Jamie Oliver’s 5 Ingredients Quick & Easy Food cookbook which you can purchase online here.
You can also check out loads of Jamie Oliver’s quick and easy recipes over on his website here.
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