by Jamie Oliver
Meanwhile, peel the onion and carrot, trim the fennel, wash the leek, finely chop it all, and place in a large casserole pan on a medium heat with 1 tablespoon of oil and half the butter. Cook for 15 minutes, or until soft and sticky, stirring regularly. Stir in the flour, followed by the mustard and Prosecco. Let the alcohol bubble and cook away, then strain and gradually stir in the milk and simmer until you have a nice, loose, silky consistency. Remove from the heat, grate in the Lancashire or Cheddar cheese, taste, season to perfection and leave to cool.
Peel the potatoes, cutting up any larger ones so they’re all a similar size, then cook in a large pan of boiling salted water for 15 to 20 minutes, or until cooked through. Drain in a colander and leave to steam dry, then return to the pan and mash well with the remaining butter and the grated Red Leicester. Season to perfection with sea salt and cayenne, loosening with a splash of milk, if needed.
Remove any tough stalks from the greens, then finely chop and sprinkle into a baking dish (14 × 12 inches). Slice all the fish into bite-sized pieces and add to the dish, halve and add the shrimp (deveining, if needed), then dot the lobster meat in and around. Pour over the sauce, top with the mash, then drizzle lightly with oil and poke in your lobster claws (if using). Bake for 1 hour in a preheated oven at 350°F, or until golden, bubbling, and the fish is cooked through.
FISH CURRY
FRAGRANT SAUCE, FLUFFY RICE, & PAPPADAMS
Delicious, gentle, and fragrant, this curry sauce can hero any wonderful fish. I’ve kept it simple and accessible with salmon and shrimp, but you can also flake in crabmeat, lobster, bass, or whatever is at its seasonal best. Enjoy.
SERVES 10
1 HOUR 10 MINUTES
4 cups brown basmati rice
1 × 2-lb side of salmon, scaled, skin off and reserved, pin-boned
14 oz frozen raw peeled shrimp
10 uncooked pappadams
2 lemons
CURRY SAUCE
4 fresh green chiles
4 cloves of garlic
4 × 2-inch pieces of fresh gingerroot
1 bunch of fresh cilantro (1 oz)
4 onions
vegetable oil
1 tablespoon black mustard seeds
2 teaspoons fenugreek seeds
1 large handful of curry leaves
1 stick of cinnamon
4 whole cloves
2 teaspoons ground turmeric
2 × 14-oz cans of plum tomatoes
2 × 14-oz cans of light coconut milk
2 tablespoons mango chutney
Preheat the oven to 350°F. To make the sauce, seed the chiles, peel the garlic and ginger, and finely chop it all with the cilantro stalks (reserving the leaves). Peel and finely chop the onions, keeping them separate. Heat ¼ cup of vegetable oil in a large casserole pan on a medium heat. Add the mustard seeds and once they start to pop, add the fenugreek seeds, curry leaves, cinnamon, garlic, ginger, cilantro stalks, and most of the chile. Stir and fry for 5 minutes, then stir in the onions. Cook for another 10 minutes, or until the onions are soft and golden, then stir in the cloves and turmeric. Tip in the canned tomatoes, breaking them up with a wooden spoon, pour in the coconut milk with 1 can’s worth of water, and add the mango chutney. Bring to a boil, simmer for 10 minutes, or until slightly thickened and creamy, then taste and season to perfection.
Cook the rice in a pan of boiling salted water, according to the package instructions, then drain. Meanwhile, halve the salmon and place in the sauce with the shrimp, making sure it’s all submerged. Lightly rub the salmon skin with oil and lay on a baking sheet. Put the curry and the pan of skin in the oven for 20 to 25 minutes, or until the salmon is just tender and the skin is crisp and golden. One-by-one, puff up your dry pappadams in the microwave for around 30 seconds each.
Serve the curry with the rice, pappadams, the snapped-up crispy skin, lemon wedges, and the reserved chile and cilantro leaves, then tuck in.
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GET AHEAD
Make the sauce, let it cool, then cover and place in the fridge ready to cook the next day. Simply bring it up to a good simmer, pop in the salmon and shrimp, and cook as above. You can even freeze the sauce, reheating it in a pan with a splash of water.
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SALT CRUST SALMON
FENNEL, LEMON, & HERBS GALORE
Baking salmon in a salt crust creates a natural cave that helps the salmon retain maximum moisture as it cooks, as well as imparting a very delicate seasoning. It’s not only a showstopper, you’ll get the most perfectly cooked flaky fish, too.
SERVES 8
1 HOUR
PLUS COOLING
1 × 4¼-lb whole salmon, gutted, gills removed, scales left on
4 lemons
1 bulb of fennel
½ a bunch of fresh Italian parsley (½ oz)
½ a bunch of fresh marjoram (½ oz)
½ a bunch of fresh chives (½ oz)
9 lbs rock salt
2 large eggs
BASIL YOGURT
½ a bunch of fresh basil (½ oz)
1 teaspoon English mustard
2 cups Greek yogurt
extra virgin olive oil
CHILE SALSA
3 fresh red chiles
1 bunch of fresh mint (1 oz)
liquid honey
2 teaspoons cider vinegar
Preheat the oven to 350°F. Wash the salmon well both inside and out, then pat dry with paper towel. Finely slice 1 lemon and the fennel and stuff into the salmon cavity with the parsley, marjoram, and chives.
Combine the rock salt, eggs, and 1 cup of water in a large bowl, then evenly spread one-third of the mixture over a large baking sheet (18 × 14 inches). Make a slight hollow in the middle to hold the salmon snugly, lay the salmon diagonally in the pan, then spoon over the remaining salt mixture, heaping it around and onto the salmon to create an even ¾-inch-thick layer all over the fish. Bake for 35 minutes. To test if the salmon is ready, push a skewer through the salt into the thickest part of the fish—if it comes out warm after 5 seconds, it’s done. Remove from the oven and leave aside in the crust for just 1 hour.
Meanwhile, make the basil yogurt. Pick the basil leaves into a blender and add the mustard, the juice of 1 lemon, and half the yogurt. Blitz until smooth, then fold back through the rest of the yogurt with ¼ cup of extra virgin olive oil, and season to perfection. To make the salsa, seed the chiles and very finely chop with the mint leaves and a drizzle of honey. Scrape into a bowl, add 2 tablespoons of extra virgin olive oil and the vinegar, and season to perfection.
Lightly crack the salt casing and pull it away from the salmon, brushing any excess from the top. Gently loosen and carefully transfer the fish to a large platter. Pull the skin away, then use a regular butter knife to scrape away any darker fish, leaving you with beautifully cooked pink salmon, which you can rustically remove in flakes and lobes. Serve with the basil yogurt, salsa, and lemon wedges for squeezing over, plus your favorite side dishes.
VEGGIE & VEGAN
plates
NUT ROAST
SQUASH, QUINOA, CHESTNUTS, & SPICED TOMATO SAUCE
A good old faithful, nut roast has become the cliché for veggie Christmas dinners these days. So, I decided to celebrate that and share my most scrumptious take on this vegetarian classic for all of you out there who love and adore it.
SERVES 8
1 HOUR 45 MINUTES
olive oil
½ cup quinoa
2¼ cups butternut squash
2 onions
2 stalks of celery
7 oz vac-packed chestnuts
2 sprigs of fresh rosemary
1 teaspoon sweet smoked paprika
1 teaspoon dried oregano
2 large field mushrooms
1 lemon
1⁄3 cup fresh bread crumbs
4 oz dried apricots
5 oz mixed unsalted nuts
4 large eggs
1½ oz mature Cheddar cheese
SPICED TOMATO SAUCE
3 fresh red chiles
1 stick of cinnamon
2 cloves of garlic
½ a bunch of fresh thyme (½ oz)
2 large peeled roasted red peppers
2 × 14-oz cans of plum tomatoes
1 tablespoon balsamic vinegar
Preheat the oven to 350°F. Scrunch up a wet sheet of parchment paper, then use it to line all sides of an oiled loaf pan (9 × 5 inches), leaving a bit of overhang at the ends to help you lift out your nut roast later.
Cook the quinoa according to the package instructions, drain, tip into a mixing bowl, and leave to cool. Meanwhile, wash and seed the squash, peel the onions, trim the celery, and chop it all into ¾-inch chunks. Place in a large roasting pan, crumble in the chestnuts, strip in the rosemary, add the paprika, oregano, a pinch of sea salt and black pepper, and 2 tablespoons of oil, then toss well. Roast for 40 minutes, roughly chopping the mushrooms and adding for the last 10 minutes.
Remove the pan from the oven and tip everything into the quinoa bowl. Finely grate in half the lemon zest, add the bread crumbs, then chop and add the apricots and nuts. Crack in the eggs and mix well, then transfer to the lined loaf pan, piling it up high. Roast for 45 minutes, or until golden and gnarly.
With 30 minutes to go, make the sauce. On the stove, heat 1 tablespoon of oil in a roasting pan on a medium heat. Leaving them joined at the stalk, halve the chiles lengthways, then add to the pan with the cinnamon for 5 minutes, stirring regularly. Meanwhile, peel and slice the garlic. Scoop the chiles and cinnamon out of the pan and put aside, then add the garlic, strip in most of the thyme leaves, and cook for 5 minutes. Drain, chop, and add the peppers, pour in the canned tomatoes and 1 can’s worth of water, breaking up the tomatoes with a wooden spoon, then add the balsamic and a pinch of salt. Bring to a boil, then simmer for 20 minutes, or until thickened and reduced, stirring occasionally.
Lift the nut roast out of its pan and sit it in the sauce, discarding the paper. Grate over the cheese, pop a chile on top with the remaining thyme sprigs, and drizzle with a little oil. Return the other chiles and cinnamon to the sauce. Roast for a final 15 minutes, then leave to sit for 5 minutes. Finely chop and stir as much of the chile as you like into the sauce, slice up the nut roast, and tuck in.
CHEESE PIE
CHESNUT PASTRY, BRUSSELS SPROUTS, & HAZELNUTS
This super-indulgent, gorgeous homemade pastry pie is filled with a wonderful array of cheeses, which pair beautifully with our humble friend the Brussels sprout. Finished with a hazelnut bread crumb topping, this is insanely delicious.
SERVES 8–12
1 HOUR 40 MINUTES
PLUS CHILLING, COOLING, & SETTING
PASTRY
1 cup + 1 tablespoon unsalted butter (cold), plus extra for greasing
2 cups all-purpose flour, plus extra for dusting
7 oz vac-packed chestnuts
1 large egg
FILLING
2 onions
1 lb Brussels sprouts
2 tablespoons unsalted butter
1 bunch of fresh thyme (1 oz)
1¾ oz Cheddar cheese
1¾ oz Gruyère cheese
8 oz ricotta cheese
3 large eggs
1 cup heavy cream
1 thin slice of whole-grain bread (1¼ oz)
1¾ oz blanched hazelnuts
Preheat the oven to 350°F. Lightly grease a deep, 10-inch loose-bottomed tart pan. To make the pastry, blitz the cold butter, the flour, a pinch of sea salt, and the chestnuts in a food processor, then pulse in the egg until it comes together into a ball of dough, wrap in plastic wrap, and chill for 30 minutes. Roll out on a clean flour-dusted surface until just under ¼ inch thick, then loosely roll up around the rolling pin and unroll over the tart pan, easing it in and pushing it carefully into the sides. Trim off any excess, prick the base with a fork, cover, and chill in the fridge for 30 minutes. When the time’s up, line the pastry case with quality plastic wrap (non-PVC), then fill with rice, making sure you pack it right out to the sides. Bake blind for 20 minutes, remove the plastic wrap and rice, and bake for another 15 minutes, or until lightly golden, then leave to cool.
For the filling, peel the onions, wash and trim the sprouts, clicking off any tatty outer leaves, then run them through the fine slicing attachment on your food processor. Tip into a casserole pan on a medium heat with the butter. Strip in half the thyme leaves and cook for 20 minutes, or until soft but not colored, stirring occasionally. Remove from the heat and leave to cool.
Once cool, grate over the Cheddar and Gruyère, add the ricotta, eggs, and cream, and mix together well, then season with sea salt and black pepper. Pour the filling into the pastry case and spread out evenly. Bake for 20 minutes. Meanwhile, tear the bread into the processor, add the hazelnuts, and pulse into chunky crumbs. Take out your pie, sprinkle the hazelnut crumb over the top with the remaining thyme, and return to the oven for another 15 minutes, or until golden and cooked through. Remove and let it sit and set for 45 minutes, then serve at room temperature. Good with a fresh garden salad.
BAKED SQUASH
STUFFED WITH NUTTY CRANBERRY-SPIKED RICE
Based on a beloved old recipe of mine, this method really takes advantage of stuffing and slow-roasting the sweet, versatile squash. You get wonderful flavors exchanging in the center, great textures, and the slices look amazing.
SERVES 6
2 HOURS 30 MINUTES
1 butternut squash (2½ lbs)
olive oil
1 red onion
1 clove of garlic
1 bunch of fresh sage (1 oz)
10 sun-dried tomatoes
2½ oz vac-packed chestnuts
1⁄3 cup basmati rice
2½ oz unsweetened dried cranberries
1 pinch of ground allspice
red wine
Preheat the oven to 350°F. Wash the squash, carefully cut it in half lengthways, then remove and reserve the seeds. Use a spoon to score and scoop some flesh out, making a gully for the stuffing all along the length of the squash. Finely chop the scooped-out flesh with the seeds and put into a frying pan on a medium heat with 2 tablespoons of oil. Peel, finely chop, and add the onion and garlic, stirring regularly while you pick the sage leaves and finely chop them with the sun-dried tomatoes and chestnuts. Stir into the pan with the rice, cranberries, and allspice, add a good pinch of sea salt and black pepper and a swig of red wine, and mix well. Fry for 10 minutes, or until softened, stirring occasionally.
Pack the mixture tightly into the gully in the two squash halves, then press the halves firmly back together. Rub the skin of the squash with a little oil, salt, and pepper, and if you’ve got them, pat on any extra herb leaves you have on hand. Place the squash in the center of a double layer of aluminum foil, then tightly wrap it up. Bake for around 2 hours, or until soft and cooked through.
Once ready, take the squash to the table and open up the foil in front of everyone, then carve into nice thick slices and serve with all the usual trimmings.
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CHANGING COURSES
This tasty squash also makes a delicious veggie side dish, in which case you should be able to feed about 10 to 12 people with this recipe.
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VEGAN M’HANNCHA
SAVORY STYLE WITH PEARL BARLEY, SQUASH, & SPICES
I love the Moroccan m’hanncha (snake). It’s a wonderful way to wrap up gorgeous smashed veg and grains to make a beautiful-looking dinner, while also adding amazing texture—crunchy on the outside, soft in the middle. Yum.
SERVES 8
2 HOURS
PLUS COOLING
½ cup pearl barley
1 butternut squash (2½ lbs)
2 red onions
2 cloves of garlic
2 red peppers
1 big bunch of cilantro (2 oz)
olive oil
½ teaspoon dried red chili flakes
1 heaping teaspoon fennel seeds
1 heaping teaspoon cumin seeds
1 teaspoon ground coriander
3½ oz mixed dates and dried apricots
½ a lemon
10 sheets of phyllo pastry
1 tablespoon unsalted shelled pistachios
confectioner’s sugar, for dusting
Cook the pearl barley according to the package instructions, then drain. Wash the squash, then carefully cut it in half lengthways and remove the seeds. Peel the onions and garlic, and seed the peppers. Chop the squash, onions, and peppers into ½-inch dice. Finely chop the garlic with the cilantro stalks (reserving the leaves). Place it all in a pan on a medium-low heat with 2 tablespoons of oil, the chili flakes, fennel, and cumin seeds, and the ground coriander. Sweat with a lid on for 25 to 30 minutes, or until soft but not colored, stirring occasionally. Pit the dates and finely chop the flesh with the apricots and cilantro leaves. Fold into the veg pan with the drained pearl barley, squeeze in the lemon juice, season to perfection, then leave to cool.
Preheat the oven to 350°F. Lay out two clean damp kitchen towels on a large work surface, side-by-side, with the longest edges facing you. Working quickly but taking care, lay out 3 sheets of phyllo side-by-side with the short edges towards you, overlapping each one by 1 inch and brushing between the overlaps with water. Lightly brush the sheets with oil, place 3 phyllo sheets directly on top, then repeat with another 3 sheets. Save the remaining sheet for patching up.
As evenly as possible, spoon your filling in a line along the long edge closest to you. Brush the opposite long edge with a little oil. Now, I’d recommend finding a friend to help you roll it up. Working slowly and carefully, use the kitchen towels to help you roll it up and away from you into a giant cigar, keeping it on the damp kitchen towel at all times. Roll it into a large pinwheel, working quickly but handling it gently to avoid too many cracks. Gently slide it into a large greased baking sheet, and patch up any gaps, if needed. Brush all over with more oil and bake for 45 to 50 minutes, or until gorgeous, crisp, and golden. Ten minutes before the end, smash and sprinkle over the pistachios and an extra pinch of each of the spices, if you like. Serve with a super-light dusting of confectioner’s sugar. Delicious with all the usual trimmings, or served with Spiced tomato sauce (see here).