by Jamie Oliver
When the time’s up, remove from the oven and make 4 little dents in the veg (right down to the bottom of the tray, if you can), crack in the eggs, season lightly with salt and pepper, then place back in the oven for 3 minutes, or until the eggs are cooked to your liking. Squeeze the lemon juice over the spinach, drizzle with 1 tablespoon of extra virgin olive oil, then toss to coat and serve alongside.
In the summer, this is delicious made with new potatoes, baby carrots and beets.
PEA & RICOTTA STUFFED COURGETTES
CHERRY TOMATOES, OLIVES, MINT, LEMON & FLUFFY RICE
SERVES 4 | 45 MINUTES
4 sprigs of fresh mint
150g fresh or frozen peas
100g ricotta cheese
50g mature Cheddar cheese
1 lemon
8 baby courgettes, with flowers
400g ripe cherry tomatoes
4 spring onions
8 black olives (stone in)
1 fresh red chilli
2 cloves of garlic
olive oil
red wine vinegar
300g basmati rice
Preheat the oven to 200°C/400°F/gas 6. Pick the mint leaves into a food processor, then add the peas, ricotta and Cheddar. Finely grate in the lemon zest and squeeze in the juice, then add a pinch of black pepper and blitz until smooth. Taste and adjust the seasoning, if needed. Carefully fill each courgette flower with the mixture, then press and pat the petals back together to seal.
Halve the tomatoes, trim and slice the spring onions and destone and tear the olives. Deseed and roughly chop the chilli, then peel and roughly chop the garlic. Put everything into a 25cm × 35cm roasting tray. Drizzle with 2 tablespoons each of oil and vinegar, then season with pepper and scrunch together well. Stir in the rice and 700ml of boiling water, then place over the hob and bring to the boil, stirring occasionally. Lightly push the courgettes into the rice, and bake at the bottom of the oven for 20 minutes, or until beautifully golden.
Delicious with a summery salad and a glass of chilled dry white wine.
If you can’t get courgette flowers, halve regular courgettes, then use a teaspoon to scrape out the seedy core and stuff them.
HASSELBACK AL FORNO
ROOT VEG GALORE, WILTED SPINACH, LENTILS & YOGHURT RIPPLE
SERVES 4 | 1 HOUR 50 MINUTES
1 large parsnip
½ a butternut squash (600g)
1 onion
2 beetroots
4 carrots
4 potatoes
2 cloves of garlic
½ a bunch of fresh thyme (15g)
olive oil
2 tablespoons white wine vinegar
100ml Chianti red wine
2 × 400g tins of green lentils
100g baby spinach
4 tablespoons natural yoghurt
Preheat the oven to 200ºC/400ºF/gas 6. Scrub or peel all the veg: quarter the parsnip, squash and onion and halve the beetroot (try to choose medium-sized carrots and potatoes, but use your common sense and slice any larger ones in half). One at a time, place the veg on a board between the handles of two wooden spoons, so that when you slice down into them the spoons stop the blade from going all the way through. Carefully slice at just under ½cm intervals all the way along, putting the veg into a large roasting tray as you go.
Peel the garlic and place in a pestle and mortar, strip in the thyme leaves, then bash to a paste and muddle in 6 tablespoons of oil, the vinegar, and a pinch of sea salt and black pepper. Toss well with the veg, then roast for 1 hour, or until golden and caramelized, turning halfway. Remove all the veg to a board and place the tray over a medium heat on the hob. Pour in the wine and leave to bubble and cook away, scraping up all the sticky caramelized bits from the bottom of the tray. Tip in the lentils (juices and all) and spinach, then stir until the juices have thickened and the leaves have wilted. Season to taste with salt and pepper, ripple through the yoghurt, then present to the table with the board of veg.
Delicious served with the rest of the bottle of red wine.
Swapping out the lentils for borlotti, butter or cannellini beans, or even chickpeas, can be super-delicious – give it a try!
MASALA STUFFED PEPPERS
SPICY POTATO FILLING, PANEER CHEESE & SMASHED PISTACHIOS
SERVES 4 | 1 HOUR 35 MINUTES
500g potatoes
2 sweet potatoes (250g each)
1 red onion
4 cloves of garlic
1 fresh red chilli
1 large knob of unsalted butter
1 teaspoon cumin seeds
¼ teaspoon ground cloves
2 teaspoons tomato purée
½ a bunch of fresh coriander (15g)
2 red peppers
2 yellow peppers
red wine vinegar
60g paneer or feta cheese
20g shelled unsalted pistachios
Scrub the potatoes and sweet potatoes and chop into 2cm chunks, then place in a large roasting tray over a medium heat on the hob. Cover with boiling salted water and cook for 15 minutes, or until tender, stirring occasionally, then drain.
Meanwhile, preheat the oven to 180ºC/350ºF/gas 4. Peel and roughly chop the onion and garlic, and finely slice the chilli. Place the tray back on the hob over a medium heat with the butter, add the onion, garlic, chilli, cumin seeds, cloves, tomato purée and a good pinch of sea salt and black pepper, then cook for 3 minutes, stirring regularly. Finely chop most of the coriander and add to the tray with the potatoes, then mix and mash everything together.
Carefully halve the peppers lengthways and deseed, then rub the insides with a little vinegar and salt. Divide the filling between the peppers, then place back in the tray and roast for 1 hour, or until soft, sweet and beautifully gnarly, grating over the cheese for the last 5 minutes. Bash the pistachios in a pestle and mortar until fine. Serve half a red and yellow pepper on each plate, sprinkle with the pistachios and pick over the remaining coriander leaves.
I love this served as it is, but it’s also delicious as part of a bigger curry feast.
I like to assemble this the day before and roast it when I need it. You can absolutely use this filling to stuff other veg, such as courgettes and aubergines.
RICE & NOODLESPLEASE SELECT A RECIPE
TAP FOR TEXT VERSION
RICE & NOODLES
ROASTED TOMATO RISOTTO
SWEET & SOUR STIR-FRY
PUMPKIN RICE
MUSHROOM RISOTTO
VEGGIE PAD THAI
PRETTY PERSIAN-STYLE RICE
MALAYSIAN-STYLE VEG NOODLES
QUICK MUSHROOM NOODLE BROTH
ROASTED TOMATO RISOTTO
SWEET FENNEL, CRISPY THYME, GARLIC, VERMOUTH, PARMESAN
SERVES 6 | 1 HOUR
6 large ripe tomatoes
1 bulb of garlic
½ a bunch of fresh thyme (15g)
olive oil
1.2 litres vegetable stock
1 onion
1 bulb of fennel
2 knobs of unsalted butter
450g Arborio risotto rice
150ml dry white vermouth
80g Parmesan cheese
Preheat the oven to 180ºC/350ºF/gas 4. With a knife, cut the cores out of the tomatoes, then place cut side down in a snug-fitting baking dish with the whole garlic bulb, and scatter over the thyme sprigs. Drizzle with 1 tablespoon of oil, season with sea salt, and roast for 1 hour, or until starting to burst open (the juices will add game-changing flavour later on).
Bring the stock to a simmer. Peel and finely chop the onion and fennel, reserving any herby tops, then place in a large, high-sided pan on a medium heat with 1 tablespoon of oil and 1 knob of butter. Cook for 10 minutes, or until softened but not coloured, stirring occasionally, then stir in the rice to toast for 2 minutes. Pour in the vermouth and stir until absorbed. Add a ladleful of stock and wait until it’s been fully absorbed before adding another, stirring constantly and adding ladlefuls of stock until the rice is cooked – i
t will need 16 to 18 minutes. Beat in the remaining knob of butter, finely grate and beat in the Parmesan, then season to perfection and turn the heat off. Cover the pan and leave to relax for 2 minutes so the risotto becomes creamy and oozy.
Divide the risotto between warm plates, place a tomato in the centre with a little sweet garlic and the herby fennel tops, then drizzle over the tasty tomato juices.
To make vegetarian: swap Parmesan for vegetarian hard cheese.
Squeezing the smooth, mild garlic out of its skin after roasting adds a delicious bonus flavour to the risotto.
SWEET & SOUR STIR-FRY
SWEET PEACHES, RAINBOW VEG, PAK CHOI & NOODLES
SERVES 4 | 20 MINUTES
1 tablespoon tomato purée
1 tablespoon cornflour
1 tablespoon white wine vinegar
low-salt soy sauce
1 teaspoon Chinese five-spice
1 × 410g tin of peaches in natural juice
1 red onion
2 mixed-colour peppers
1 carrot
4 cloves of garlic
4cm piece of ginger
1 fresh red chilli
olive oil
150g frozen peas
1 pak choi
200g vermicelli rice noodles
optional: 2 tablespoons sesame seeds
Mix the tomato purée and cornflour together in a bowl, then muddle in the vinegar, 1 tablespoon of soy sauce and the five-spice. Drain and add the peach juices and mix well. Place a large non-stick frying pan or wok on a high heat. Peel the onion and deseed the peppers, then finely slice with the carrot, adding them to the pan as you go. Dry-fry for 5 minutes, or until lightly charred, stirring occasionally. Peel the garlic and ginger, then finely chop with the chilli and add to the pan with 1 tablespoon of oil. Fry for 2 minutes, then stir in the sauce. Roughly chop the peaches and add to the pan with the peas, then slice the pak choi into 8 and toss everything together. Season to taste with soy and black pepper.
Turn the heat down to low, then cook the noodles according to the packet instructions and drain, reserving a mugful of starchy noodle water. Toast the sesame seeds in a dry frying pan until golden (if using). Adjust the consistency of the sauce with a splash of reserved noodle water, if needed, then serve with the noodles and a scattering of sesame seeds (if using).
I’ve opted for noodles here, but it’s equally delicious with rice or steamed buns.
I’ve used peaches in this story – I just love them – but apricots, and the more traditional pineapple, work well.
PUMPKIN RICE
CHERRY TOMATOES, BUTTER BEANS & OKRA
SERVES 6 | 50 MINUTES
400g pumpkin or butternut squash
100g coconut cream
4 allspice berries
4 spring onions
½ a bunch of fresh thyme (15g)
2 Scotch bonnet chillies
½ a pointed cabbage (400g)
450g basmati rice
2 cloves of garlic
1 onion
olive oil
200g ripe mixed-colour cherry tomatoes
200g okra
1 × 700g jar of butter beans
Peel and deseed the pumpkin, then chop into 2cm chunks. Pour 800ml of boiling salted water into a large pan over a medium-high heat, add the coconut cream and leave to melt, then add the pumpkin and allspice berries. Trim the spring onions and bash with your fist, then halve and drop into the pan with half the thyme sprigs and the whole Scotch bonnets (no holes or bruises please). Roughly chop the cabbage, discarding the core, then add to the pan with ½ a teaspoon each of sea salt and black pepper. Cover and cook for 10 minutes, then rinse and stir in the rice. Pop the lid back on, turn the heat down to low and cook for 12 minutes, or until the water is absorbed. Turn the heat off and leave to steam.
Meanwhile, peel and finely slice the garlic and peel and roughly chop the onion, then place in a large non-stick frying pan on a medium heat with 2 tablespoons of oil and cook for 5 minutes. Halve the tomatoes, then remove the chillies from the rice, carefully deseed, slice, and add half to the pan (feel free to add more later, to taste, and remember to clean your knife, board and hands thoroughly after). Pick in the remaining thyme leaves, then trim and halve the okra and add to the pan. Cover and cook for 8 minutes, stirring occasionally, then tip in the beans (juices and all) to warm through for a few minutes. Fork up the rice, breaking up the pumpkin, and serve with the beans, seasoning everything to perfection.
If you can’t find pointed cabbage, feel free to use white or Savoy cabbage – or even Brussels and kale can be delicious.
MUSHROOM RISOTTO
CREAMY PARSLEY-SPIKED MASCARPONE
SERVES 6 | 1 HOUR
2 onions
2 cloves of garlic
3 sticks of celery
olive oil
2 knobs of unsalted butter
500g mixed mushrooms
1 lemon
extra virgin olive oil
1.2 litres vegetable stock
4 sprigs of fresh rosemary
450g Arborio risotto rice
175ml white wine
80g Parmesan cheese, plus extra to serve
½ a bunch of fresh flat-leaf parsley (15g)
4 tablespoons mascarpone cheese
Peel and finely chop the onions, garlic and celery, then place in a large, high-sided pan over a medium heat with 1 tablespoon of olive oil and 1 knob of butter. Cook for 10 minutes, or until softened but not coloured, stirring occasionally. Meanwhile, trim and slice any larger mushrooms, then dry-fry all the mushrooms in a large non-stick frying pan on a medium heat, until charred – you’ll need to work in batches. Turn off the heat, then dress with the lemon juice, 2 tablespoons of extra virgin olive oil and a pinch of sea salt and black pepper. Remove and very finely chop half the mushrooms, keeping the rest warm until needed.
Bring the stock to a simmer, adding the rosemary to infuse. Stir the rice into the chopped veg to toast for 2 minutes. Pour in the wine and stir until absorbed. Add the chopped mushrooms and a ladleful of stock and wait until it’s been fully absorbed before adding another, stirring constantly and adding ladlefuls of stock (avoiding the rosemary) until the rice is cooked – it will need 16 to 18 minutes. Beat in the remaining knob of butter, finely grate and beat in the Parmesan, then season to perfection and turn the heat off. Cover and leave to relax for 2 minutes so the risotto becomes creamy and oozy.
Meanwhile, pick the parsley leaves into a pestle and mortar and bash to a paste with a good pinch of salt. Muddle in the mascarpone, loosening with a splash of water, if needed. Divide the risotto between warm plates, dollop over the herby mascarpone, and top with the remaining mushrooms, drizzling over any juices. Finish with a fine grating of Parmesan.
To make vegetarian: swap Parmesan for vegetarian hard cheese.
VEGGIE PAD THAI
CRISPY FRIED EGGS, SPECIAL TAMARIND & TOFU SAUCE, PEANUT SPRINKLE
SERVES 2 | 30 MINUTES
150g rice noodles
sesame oil
20g unsalted peanuts
2 cloves of garlic
80g silken tofu
low-salt soy sauce
2 teaspoons tamarind paste
2 teaspoons sweet chilli sauce
2 limes
1 shallot
320g crunchy veg, such as asparagus, purple sprouting broccoli, pak choi, baby corn
80g beansprouts
2 large eggs
olive oil
dried chilli flakes
½ a cos lettuce
½ a mixed bunch of fresh basil, mint and coriander (15g)
Cook the noodles according to the packet instructions, then drain and refresh under cold running water and toss with 1 teaspoon of sesame oil. Lightly toast the peanuts in a large non-stick frying pan on a medium heat until golden, then bash in a pestle and mortar until fine, and tip into a bowl. Peel the garlic and bash to a paste with the tofu, add 1 teaspoon of sesame oil, 1 tablespoon of soy, t
he tamarind paste and chilli sauce, then squeeze and muddle in half the lime juice.
Peel and finely slice the shallot, then place in the frying pan over a high heat. Trim, prep and slice the crunchy veg, as necessary, then dry-fry for 4 minutes, or until lightly charred (to bring out a nutty, slightly smoky flavour). Add the noodles, sauce, beansprouts, and a good splash of water, toss together over the heat for 1 minute, then divide between serving bowls.
Wipe out the pan, crack in the eggs and cook to your liking in a little olive oil, sprinkling with a pinch of chilli flakes. Trim the lettuce, click apart the leaves and place a few in each bowl. Pop the eggs on top, pick over the herbs, and sprinkle with the nuts. Serve with lime wedges for squeezing over, and extra soy, to taste.
If you want to make this dish vegan, remove the eggs and serve with extra cubes of tofu, marinated in soy and lime juice.
PRETTY PERSIAN-STYLE RICE
CRISPY SAFFRON CRUST, HERBS GALORE, POMEGRANATE & SMASHED PISTACHIOS
SERVES 6 | 50 MINUTES PLUS COOLING
1 big pinch of saffron
450g basmati rice
3 cardamom pods
1 Maris Piper potato
olive oil
1 red onion
1 big bunch of mixed fresh herbs, such as dill, flat-leaf parsley, mint (60g)
20g shelled unsalted pistachios
1 pomegranate
6 tablespoons natural yoghurt
extra virgin olive oil
optional: rose harissa
Place the saffron in a bowl, cover with 75ml of boiling water and leave to steep. Cook the rice in a large pan of boiling salted water for 7 minutes, cracking and adding the cardamom pods, then drain and spread out on a large baking tray to cool. Season with a generous pinch of sea salt and black pepper, then divide into 4 piles, picking out and discarding the cardamom.