by Jamie Oliver
Scrub the potato and slice into 1cm rounds. Rub a 26cm non-stick frying pan with 1 tablespoon of olive oil, then add the potato in a single layer in a nice pattern and place on a medium-low heat. Toss the first pile of rice with half the saffron water, then add to the pan and carefully pat into an even layer. Add and pat down the second pile of rice, then peel, very finely slice and add a layer of onion. Top with the third pile of rice, then pick, finely chop and scatter over most of the herbs and cover with the remaining rice. Drizzle over the remaining saffron water, then find a plate just smaller than the pan, place on top and push down to really compact. Pop a lid on top, turn the heat down to low and cook for 20 minutes, or until golden and crisp. Meanwhile, roughly bash the pistachios in a pestle and mortar until fine. Halve the pomegranate, then, holding each half cut side down, bash the back with a spoon so all the seeds come tumbling out.
Confidently turn the rice out on to a board, top with the yoghurt, pomegranate seeds, remaining herbs, a drizzle of extra virgin olive oil and a scattering of pistachios. Absolutely delicious served with a dash of harissa, if you like.
This layering of rice is so exciting. Feel free to mix up your herbs and even swap out pomegranate for grilled peaches, apricots or figs. So tasty!
MALAYSIAN-STYLE VEG NOODLES
BABY CORN, MANGETOUT, TOFU, LIME & PEANUT SPRINKLE
SERVES 4 | 35 MINUTES
1 potato
2 shallots
olive oil
½ teaspoon ground turmeric
2 teaspoons curry powder
2 fresh kaffir lime leaves
2 cloves of garlic
2cm piece of ginger
2 fresh red chillies
2 sticks of lemongrass
200g silken tofu
200g baby corn
1 × 400g tin of light coconut milk
200g mangetout
low-salt soy sauce
2 limes
20g unsalted peanuts
200g rice noodles
Scrub the potato and peel the shallots, then chop into 1cm dice and place in a large non-stick pan with 1 tablespoon of oil. Add the turmeric and curry powder, then cook on a medium-low heat for 20 minutes, or until lightly golden, stirring occasionally. Meanwhile, place the kaffir lime leaves in a pestle and mortar. Peel and roughly chop the garlic and ginger, trim and finely chop the chillies and lemongrass, then add them all to the lime leaves and bash to a fine paste. Scrape into the pan and cook for 5 minutes, stirring regularly. Roughly chop and add the tofu, followed by the corn, then pour in the coconut milk. Bring to the boil, stir in the mangetout, then season to taste with soy and lime juice.
Meanwhile, roughly chop the peanuts. Cook the noodles according to the packet instructions, then drain and divide between 4 bowls. Spoon over the veg and sauce, sprinkle over the nuts, and serve with lime wedges for squeezing over.
Sometimes I toss the chopped nuts through the noodles with a little lime zest before adding to the bowls – it makes them tacky with a good crunch!
QUICK MUSHROOM NOODLE BROTH
QUICK CARROT & GINGER PICKLE, SPRING ONIONS & SESAME SEED SPRINKLE
SERVES 4 | 20 MINUTES
4 cloves of garlic
4cm piece of ginger
groundnut oil
30g dried porcini mushrooms
1 carrot
1 fresh red chilli
1 teaspoon sushi pickled ginger
2 spring onions
2 heaped tablespoons red miso paste
low-salt soy sauce
200g dried egg noodles
2 pak choi
250g mixed mushrooms
1 tablespoon sesame seeds
Peel and finely slice the garlic and ginger, then place in a large casserole pan on a high heat with 1 tablespoon of oil. Fry for 2 minutes, add the porcini and 1.5 litres of boiling water, then cover and simmer on a low heat for 10 minutes. Meanwhile, scrub and coarsely grate the carrot with the chilli, and mix with the sushi ginger. Trim and finely slice the spring onions, then put both aside.
When the time’s up, stir the miso paste and 2 tablespoons of soy sauce into the broth. Cook the noodles according to the packet instructions, then divide between warm bowls. Season the broth to taste with soy and black pepper, then halve or quarter the pak choi and add with the mushrooms (they come in all shapes and sizes, so feel confident to tear, slice or leave whole) for just 1 minute, to keep their freshness. Divide the veg between the bowls, ladle over the steaming broth, and serve with the pickle, spring onions and a scattering of sesame seeds.
Delicious with a squeeze of lime juice, if you like.
This broth welcomes any delicate veggies like mangetout, sugar snap peas, chard or baby corn, if you want to chop and change it to keep it interesting.
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PASTA
GREENS MAC ’N’ CHEESE
SWEET LEEK CARBONARA
ODDS & ENDS PASTA ON TOAST
TASTY VEGAN LASAGNE
SPAGHETTI PORCINI BALLS
PICNIC PASTA SALAD
SUNSHINE FUSILLI PASTA
SILKY COURGETTE BOW-TIES
SUMMER TAGLIATELLE
MIGHTY MUSHROOM PASTA
SQUASH GNOCCHI
GREENS MAC ’N’ CHEESE
LEEK, BROCCOLI & SPINACH, TOASTED ALMOND TOPPING
SERVES 6 | 1 HOUR
1 large leek
3 cloves of garlic
400g purple sprouting or tenderstem broccoli
40g unsalted butter
½ a bunch of fresh thyme (15g)
2 tablespoons plain flour
1 litre semi-skimmed milk
450g dried macaroni
30g Parmesan cheese
150g mature Cheddar cheese
100g baby spinach
50g flaked almonds
Preheat the oven to 180ºC/350ºF/gas 4. Trim, halve and wash the leek and peel the garlic, then finely slice with the broccoli stalks, reserving the florets for later. Place the sliced veg in a large casserole pan over a medium heat with the butter, then strip in the thyme leaves and cook for 15 minutes, or until softened, stirring regularly. Stir in the flour, followed slowly by the milk, then simmer for 10 minutes, or until thickened, stirring regularly. Meanwhile, cook the pasta in a large pan of boiling salted water for 5 minutes, then drain.
Grate the Parmesan and most of the Cheddar into the sauce, and mix well. Tip into a blender, add the spinach and whiz until smooth – you may need to work in batches. Season to perfection with sea salt and black pepper, then stir through the pasta and broccoli florets, loosening with a splash of milk, if needed. Transfer to a 25cm × 35cm baking dish, grate over the remaining Cheddar and scatter over the almonds. Bake for 30 minutes, or until beautifully golden and bubbling.
To make vegetarian: swap Parmesan for vegetarian hard cheese.
Swap spinach out for any kind of exciting fresh or frozen greens, discarding any tough stalks. I also sometimes add breadcrumbs to the top for bonus crunch. Tasty!
SWEET LEEK CARBONARA
FRESH THYME, GARLIC, CRACKED BLACK PEPPER & PARMESAN
SERVES 4 | 50 MINUTES
2 large leeks
4 cloves of garlic
4 sprigs of fresh thyme
1 knob of unsalted butter
olive oil
300g dried spaghetti
50g Parmesan or pecorino cheese, plus extra to serve
1 large egg
Trim, wash and finely slice the leeks. Peel and finely slice the garlic and pick the thyme leaves, then place in a large casserole pan on a medium heat with the butter and 1 tablespoon of oil. Once sizzling, stir in the leeks and 400ml of water, then cover and simmer gently over a low heat for 40 minutes, or until sweet and soft, stirring occasionally. Season with sea salt and black pepper.
When the leeks are almost done, cook the pasta in a large pan of boiling salted water according to the packet instructions, then drain, reserving a mugf
ul of starchy cooking water. Toss the drained pasta into the leek pan, then remove from the heat and wait 2 minutes for the pan to cool slightly while you finely grate the cheese and beat it with the egg (if the pan’s too hot, it’ll scramble; get it right and it’ll be smooth, silky and deliciously elegant).
Loosen the egg mixture with a splash of reserved cooking water, then pour over the pasta, tossing vigorously (the egg will cook in the residual heat). Season to absolute perfection, going a little OTT on the pepper. Adjust the consistency with extra cooking water, if needed, and finish with a little stroke of cheese.
Fantastic served with a glass of cold Italian white wine.
To make vegetarian: swap Parmesan or pecorino for vegetarian hard cheese.
Often I triple the leek base and freeze it for quick cooking another day.
ODDS & ENDS PASTA ON TOAST
5-VEG TOMATO SAUCE, MELTED CHEESE, SMASHED BASIL
SERVES 4 | 55 MINUTES
olive oil
1 red onion
1 red pepper
1 courgette
1 stick of celery
4 cloves of garlic
2 × 400g tins of quality plum tomatoes
1 tablespoon balsamic vinegar
150g mixed dried pasta
1 bunch of fresh basil (30g)
extra virgin olive oil
4 thick slices of granary bread
75g mature Cheddar cheese
Place a large non-stick frying pan on a medium heat with 1 tablespoon of olive oil. Peel the onion and deseed the pepper, then roughly chop with the courgette and celery, adding them to the pan as you go. Peel, finely chop and add the garlic, then cook for 20 minutes, stirring regularly. Scrunch in the tomatoes, then add ½ a tin’s worth of water and the balsamic. Leave to tick away for 20 minutes, or until thickened and reduced, then season to taste with sea salt and black pepper.
Meanwhile, preheat the grill to high. Cook the pasta in a large pan of boiling salted water according to the packet instructions (stagger adding the pasta, if using different shapes and sizes), then drain and tip into the sauce. Pick most of the basil leaves into a pestle and mortar and bash to a fine paste with a pinch of salt, then muddle in 2 tablespoons of extra virgin olive oil.
Toast the bread on one side, then flip it over and grate over the Cheddar. Pop back under the grill until bubbling, then spoon over the pasta and smashed basil, and finish with the remaining basil leaves. Seriously satisfying!
I prefer to leave the sauce chunky, but if you’ve got fussy eaters (and that includes you, adults!), feel free to blend until smooth.
TASTY VEGAN LASAGNE
LAYERS OF PASTA, RICH TOMATO & CHIANTI RAGÙ, CREAMY MUSHROOM SAUCE
SERVES 6 | 3 HOURS
2 red onions
2 cloves of garlic
2 carrots
2 sticks of celery
2 sprigs of fresh rosemary
olive oil
1 teaspoon dried chilli flakes
100ml vegan Chianti wine
1 × 400g tin of green lentils
2 × 400g tins of quality plum tomatoes
1kg mixed wild mushrooms
4 heaped tablespoons plain flour
800ml almond milk
70g vegan Cheddar cheese
300g dried lasagne sheets
½ a bunch of fresh sage (15g)
Peel the onions, garlic and carrots, trim the celery and pick the rosemary leaves, then finely chop. Scrape into a large pan on a medium heat with 2 tablespoons of oil and the chilli flakes, and cook for 20 minutes, or until lightly golden. Pour in the wine and let it bubble and cook away, then tip in the lentils (juices and all). Scrunch in the tomatoes, add 1 tin’s worth of water, then simmer over a low heat for 1 hour. Season to perfection with sea salt and black pepper.
Meanwhile, working in batches, tear the mushrooms into a large non-stick frying pan on a medium heat and dry-fry for 5 minutes (this will bring out the nutty flavour), then transfer to a plate. Quickly wipe the pan, then pour in 4 tablespoons of oil and stir in the flour. Gradually whisk in the almond milk, simmer for 5 minutes to thicken, then pour into a blender. Add a third of the mushrooms and 50g of the cheese, season with salt and pepper, then blitz until smooth. Preheat the oven to 180ºC/350ºF/gas 4.
Spoon a layer of tomato sauce into the bottom of a 25cm × 35cm baking dish, scatter over a few mushrooms, then cover with lasagne sheets and 5 tablespoons of creamy sauce. Repeat these layers three more times, finishing with all the remaining creamy sauce and mushrooms. Grate over the remaining cheese. Pick the sage, toss in a little oil, then push into the top layer. Bake at the bottom of the oven for 50 minutes, or until golden and bubbling. Leave to stand for 15 minutes before serving. Delicious served with a simple seasonal salad.
Make sure you use vegan lasagne sheets.
A handful of baby spinach scattered between the layers is always a nice addition.
SPAGHETTI PORCINI BALLS
SWEET & SPICY SUN-DRIED TOMATO, BASIL & PARMESAN SAUCE
SERVES 6 | 40 MINUTES
20g dried porcini mushrooms
2 × 250g packets of mixed cooked grains, ideally with punchy flavour
2 large eggs
100g baby spinach
2 fresh red chillies
1 lemon
50–75g stale breadcrumbs
olive oil
450g dried spaghetti
1 clove of garlic
1 bunch of fresh basil (30g)
20g Parmesan cheese, plus extra to serve
100g sun-dried tomatoes in oil
Cover the porcini with boiling water, leave for 5 minutes, then drain, reserving the soaking water. Place the grains in a food processor with the porcini mushrooms, eggs, spinach and one of the chillies. Finely grate in the lemon zest, then add a pinch of sea salt and black pepper and whiz until sticky. Pulse in the breadcrumbs – packets of grains will vary, so use your common sense, adding just enough to bring the mixture together. With wet hands, roll into 30 little balls. Drizzle 1 tablespoon of oil into a large non-stick frying pan over a medium heat, then add the balls and fry for 10 minutes, or until golden all over, turning with care – you may need to work in batches (keep warm covered with tin foil, if needed).
Cook the pasta in a large pan of boiling salted water according to the packet instructions, then drain, reserving a mugful of starchy cooking water. Meanwhile, give the food processor a quick rinse, then peel and drop in the garlic, pick in most of the basil leaves, finely grate in the Parmesan, and add the sun-dried tomatoes with 2 tablespoons of oil from the jar. Add the remaining chilli (deseed if you like), then whiz to a paste. Pulse in the reserved porcini soaking water, then toss with the drained pasta, adding a splash of reserved cooking water to loosen, if needed. Fold through the porcini balls, and finish with the reserved basil leaves, a generous squeeze of lemon juice and a fine grating of Parmesan.
Serve with a lemony green salad for added crunch and zing. It’s a winner!
To make vegetarian: swap Parmesan for vegetarian hard cheese.
I find I get better results from the grain packets that have been jazzed up a little bit, rather than the plain naked ones.
PICNIC PASTA SALAD
NEON DRESSING, CHERRY TOMATOES, MOZZARELLA & OLIVES
SERVES 4 | 15 MINUTES
300g dried pasta shells
¼ of a clove of garlic
1 bunch of fresh flat-leaf parsley (30g)
1 bunch of fresh basil (30g)
red wine vinegar
extra virgin olive oil
½ a celery heart
250g ripe mixed-colour cherry tomatoes
12 black olives (stone in)
125g ball of mozzarella cheese
Cook the pasta in a large pan of boiling salted water according to the packet instructions, then drain. Meanwhile, peel the garlic and put into a blender with the herbs, 2 tablespoons each of vinegar and oil, and a good splash of water, then whiz until smooth. Season to perfection with sea
salt and black pepper.
Very finely chop the celery heart and quarter the tomatoes, then add to a large salad bowl. Destone and tear in the olives, pour over the vivid green dressing and tip in the drained pasta, then toss together. Serve hot, warm or cold, tearing over the mozzarella just before serving.
Amazing served as part of a buffet or picnic, and great packed up for lunch.
If you have any leftovers, crack in an egg or two, toss together, then grate over some cheese and bake until beautifully golden.
SUNSHINE FUSILLI PASTA
SWEET YELLOW PEPPER SAUCE, CRUSHED PISTACHIOS & PARMESAN
SERVES 4 | 20 MINUTES
1 onion
2 cloves of garlic
olive oil
2 tablespoons white wine vinegar
2 yellow peppers
20g shelled unsalted pistachios
300g dried fusilli
30g Parmesan cheese, plus extra to serve
Peel and finely slice the onion and garlic, then place in a large non-stick frying pan on a medium heat with 1 tablespoon of oil, the vinegar and a pinch of sea salt. Deseed and finely slice the peppers, then add to the pan and cook with the lid on for 10 minutes, or until softened but not coloured, stirring occasionally. Meanwhile, bash the pistachios in a pestle and mortar until fine.