Aubergine & Pepper Salad

A bright platter of grilled Mediterranean vegetables is a fantastic accompaniment to grilled or barbecued meat

• Cooking Time Prep 15 mins
  Cook 45 mins
• Skill Level Easy
• Servings Serves 6 - 8

Nutrition per serving

• Kcalories

  -

• Protein

  -

• Carbs

  -

• Fat

  -

• Saturates

  -

• Fibre

  -

• Sugar

  -

• Salt

  -

Ingredients

• 250g jar ready-roasted red peppers
• 2-3 aubergines
• olive oil
• 2 garlic cloves, sliced
• thyme leaves

Directions

1. Drain the jar of ready-roasted peppers. Heat a griddle pan or grill to high. Thickly slice the aubergines lengthways, brush with a little oil, then griddle until golden and crisp on both sides.
2. Heat oven to 150C/130C fan/gas 2. On a large, lipped baking tray, layer up rows of peppers and aubergines. Drizzle with olive oil, sprinkle with the sliced garlic cloves, some thyme leaves and seasoning, then bake for 30 mins. Serve warm, or at room temperature.

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Minty Lamb With Warm Veg Salad

Pair lamb with homemade mint sauce for a bit of zing - or make it veggie and use halloumi instead

• Cooking Time Prep 10 mins
  Cook 30 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  398

• Protein

  30g

• Carbs

  33g

• Fat

  17g

• Saturates

  6g

• Fibre

  0g

• Sugar

  24g

• Salt

  0.51g

Ingredients

• 3 carrots, peeled, cut into sticks
• 3 medium parsnips, peeled, cut into sticks
• 2 red onions, peeled, cut into wedges
• 2 tbsp olive oil
• 3 large cooked beetroot, cut into wedges
• 3 tbsp balsamic vinegar
• 4 lamb chops, trimmed
• small bunch mint, roughly chopped

Directions

1. Heat oven to 220C/fan 200C/gas 7. Mix together the carrots, parsnips and onions in a roasting tin with 1 tbsp oil, then roast for 15 mins. Toss in the beetroot, drizzle with 2 tbsp balsamic vinegar, then roast for 15 mins more until just tender.
2. Meanwhile, heat 1 tbsp oil in a non-stick frying pan. Fry the chops for 6-8 mins, turning halfway, until cooked to your liking. Whizz half the mint in a small food processor with the remaining vinegar and oil, then season. Add a little water if the mixture is a bit thick. Toss the remaining mint with the roasted veg, then season and serve alongside the chops, drizzled with mint sauce.

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Bbq Chicken & Coleslaw

A good chicken recipe for budding Jamie Olivers to get stuck into. Learn to make a tasty BBQ marinade which can be used on other meats

• Cooking Time Prep 30 mins
  Cook 35 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  601

• Protein

  50g

• Carbs

  26g

• Fat

  34g

• Saturates

  8g

• Fibre

  4g

• Sugar

  23g

• Salt

  2.22g

Ingredients

• For the bbq chicken
• 3 tbsp tomato ketchup
• 2 tbsp clear honey
• 2 tbsp sweet chilli sauce
• 1 tbsp soy sauce
• 1 tbsp olive oil
• 1 tbsp white wine vinegar
• 1 tsp Cajun seasoning
• 8 chicken drumsticks, preferably organic
• For the coleslaw
• ¼ white cabbage
• 1 small red onion
• 1 celery stick
• 1 red-skinned apple
• 1 large carrot
• 2 heaped tbsp mayonnaise
• heaped tbsp Greek yogurt
• 1 tsp wholegrain mustard

Directions

1. Mix the BBQ sauce: Open out the freezer bag, then spoon in the ketchup, honey, chilli sauce, soy sauce, oil, vinegar and spice. Close the bag and squidge the ingredients together to mix them.
2. Add the chicken: Make 2 or 3 deep cuts in the meaty part of the drumsticks with a sharp knife (this helps them take on lots of flavour from the sauce). Put the chicken in the bag with the sauce and tie shut. Wash your hands. Squidge everything together again so all the drumsticks are well coated. Leave out for 1 hr, or in the fridge overnight, to marinate.
3. Prepare the veg: Thinly slice the cabbage on a clean chopping board with a clean, sharp knife, then put it in the mixing bowl. Now prepare the other vegetables, adding them to the bowl as you finish preparing them. Peel the onion and finely chop. Thinly slice the celery stick.
4. Grate the apple and carrot: Take the apple (keep it whole and with the skin on) and grate up to the core. Turn the apple a quarter turn and grate again. Repeat until you are left with just the core. Be careful not to grate your knuckles. Peel, then cut the stalk end off the carrot. Grate the carrot and add to the bowl.
5. Cook the chicken: Heat oven to 200C/fan 180C/gas 6. Tip the chicken and sauce into a large roasting tin and space the drumsticks apart. Carefully put the roasting tin in the oven using oven gloves, then set the timer for 20 mins. When the time is up, carefully take the chicken from the oven. Brush the chicken with the glaze in the roasting tin, then return to the oven for 15 mins more.
6. Mix the coleslaw: While the chicken is cooking, mix the veg together with clean hands or a spoon. Add the mayonnaise, yogurt and mustard into the vegetables, then season with salt and pepper. Stir well. When the chicken is cooked through and golden, serve with the coleslaw.

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Hot Dressed Sweet Potato Fennel & Feta Parcels

Serve this hot salad in its foil so you lose none of the citrus dressing transferring it to a plate

• Cooking Time Prep 10 mins
  Cook 45 mins
• Skill Level Easy
• Servings Serves 1

Nutrition per serving

• Kcalories

  454

• Protein

  12g

• Carbs

  40g

• Fat

  29g

• Saturates

  9g

• Fibre

  6g

• Sugar

  16g

• Salt

  1.52g

Ingredients

• 1 sweet potato, peeled and cut into wedges
• ½ small fennel bulb, sliced
• 1 tbsp orange juice, plus a grating of zest
• 1 tbsp olive oil
• 2 tsp red wine vinegar
• 1 tsp runny honey
• 1 tbsp chopped flat-leaf parsley
• 1 tbsp walnuts, roughly chopped
• 50g feta cheese, crumbled (or any salty, soft vegetarian cheese)

Directions

1. Make a rough 30cm square double layer of foil. Tip the potato wedges and fennel into the middle and toss to mix together with 1 tsp orange juice and 1 tsp oil.
2. Bring the foil up around the veg to make a bowl shape, then scrunch the top to seal. Put the foil parcels on the rack over the hottest part of the barbecue and cook for 35-45 mins until the potatoes are soft. (Unwrap and test with the point of a knife to check if they're ready.)
3. Meanwhile, whisk together the last 2 tsp orange juice and oil with the vinegar, honey, parsley, walnuts and zest. Season. When the potato is cooked, carefully open the top of the parcel and pour in the dressing with most of the feta-the heat of the barbecue will bring out the flavours of the dressing and warm the feta. Gently mix in the parcel, then scatter with the remaining feta.

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Griddled Glazed Vegetable Kebabs

Sticky vegetable skewers will brighten up any barbecue

• Cooking Time Prep 10 mins
  Cook 30 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  93

• Protein

  2g

• Carbs

  8g

• Fat

  6g

• Saturates

  1g

• Fibre

  2g

• Sugar

  8g

• Salt

  0.07g

Ingredients

• 1 tbsp clear honey
• 1 tsp grainy mustard
• 2 tbsp oil
• 1 courgette, thickly sliced
• 1 small aubergine, cut into chunks
• 1 small red onion, cut into wedges
• 8 cherry tomatoes
• 1 orange pepper, cut into chunks

Directions

1. Soak 4 wooden skewers in water for 30 mins (this stops them burning.) Heat oven to 200C/180C fan/gas 6. Blend the honey, mustard and oil with seasoning.
2. To assemble, thread veg onto skewers and brush with glaze. Cook for 25-30 mins in the oven or on the barbecue, brushing with any remaining glaze before serving.

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Crispy Pretzel Chicken With Honey-Mustard Sauce

Pretzel crumbs create a super-crisp coating for chicken, and oven cooking reduces the fat content. This recipe makes extra for lunch the next day

• Cooking Time Prep 15 mins
  Cook 35 mins
• Skill Level Easy
• Servings Serves 4 - 0

Nutrition per serving

• Kcalories

  400

• Protein

  41g

• Carbs

  32g

• Fat

  12g

• Saturates

  2g

• Fibre

  1g

• Sugar

  18g

• Salt

  2.2g

Ingredients

• 100g salted pretzels
• 12 boneless, skinless chicken thighs
• flour, for dusting
• 2 eggs, beaten with a fork
• 1 tbsp olive oil
• 100ml wholegrain mustard
• 4 tbsp honey
• 1 tsp white wine vinegar
• green veg or salad and potatoes, to serve (optional)

Directions

1. Heat oven to 200C/180C fan/gas 6. Crush the pretzels in a food processor or bash up in a plastic bag using a rolling pin. Transfer pretzel crumbs to a plate. Season the chicken, toss in flour, dip into the egg, then roll in the pretzel crumbs. Place on a baking tray, drizzle over the oil and bake for 35 mins until crisp and tender.
2. In a small bowl, mix the mustard, honey and vinegar. Reserve 4 of the chicken thighs for lunch. Serve the remaining chicken with the sauce and green veg or salad and potatoes.

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Smoky Chicken Skewers

A tapas-style canap of marinated and grilled chicken kebabs, best served with smoked garlic mayonnaise dip

• Cooking Time Prep 15 mins
  Cook 15 mins
• Skill Level Easy
• Servings Serves 6 - 8

Nutrition per serving

• Kcalories

  126

• Protein

  18g

• Carbs

  0g

• Fat

  6g

• Saturates

  1g

• Fibre

  0g

• Sugar

  0g

• Salt

  0.2g

Ingredients

• 6 boneless, skinless chicken thighs (about 500g/1lb 2oz)
• 2 tbsp olive oil
• 1 tsp fennel seed, crushed
• 1 tsp ground cumin
• 1 tsp sweet smoked paprika (pimenton)
• 1 garlic clove, crushed
• 1 tsp red wine vinegar
• smoky aïoli, to serve (see tips below)

Directions

1. You need 15 skewers: if wooden, soak in water for 10 mins. Cut chicken into 3cm pieces and place in a bowl. Add 1 tbsp olive oil, the spices, garlic and vinegar, toss well and season. You can do this up to a day before and refrigerate.
2. Thread 2-3 pieces on each skewer. Pour remaining oil in a frying pan or rub onto a griddle pan. Get the pan hot and sear the chicken for 3-4 mins on each side-you may have to do this in batches, keeping the cooked skewers warm in a low oven. Serve with smoky aïoli if you like.

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Rack Of Lamb With Lentils & Jack-By-The-Hedge Sauce

This wild cabbage with a mild garlic flavour can be used in place of spinach and makes a great salsa verde to go with meat

• Cooking Time Prep 15 mins
  Cook 30 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  748

• Protein

  37g

• Carbs

  28g

• Fat

  54g

• Saturates

  18g

• Fibre

  6g

• Sugar

  5g

• Salt

  0.7g

Ingredients

• 1 tbsp rapeseed or vegetable oil
• 1 carrot, finely chopped
• 1 onion, finely chopped
• 1 celery stick, finely chopped
• 1 thyme sprig
• 1 bay leaf
• 200g/ 7oz puy lentils
• 500ml/ 18fl oz chicken stock
• 2 racks of lamb (about 320g/11½oz each), trimmed
• knob of butter
• 1 tsp English mustard
• For the sauce
• 50g/ 2oz Jack-by-the-hedge, picked and washed or wild garlic leaves
• 150ml/ ¼ pint olive oil
• juice ½ lemon

Directions

1. Heat the oil in a saucepan. Add the carrot, onion, celery, thyme and bay leaf, and cook over a medium heat for 10 mins to soften. Add the lentils and fry gently for 1-2 mins. Add the stock, bring to the boil and cook, uncovered, for 20-25 mins until the lentils are cooked through and most of the stock has been absorbed.
2. Meanwhile, cook the lamb. Heat oven to 200C/180C fan/gas 6. Place the lamb in a roasting tin, season well and roast for 15-20 mins for rare to medium, 25 mins for well done. Leave to rest for 5 mins before carving into chops.
3. While the lamb is resting, make the sauce. Put the Jack-by-the-hedge in a food processor and blitz while slowly trickling in the oil until it forms a pesto consistency. Add the lemon juice to taste, then season.
4. Stir the butter, mustard and any juices from the lamb into the lentils and season to taste. Divide the lentils between warmed plates, top with the chops and drizzle with the sauce.

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Oven Roasted Aromatic Ribs With A Bourbon & Orange Glaze

The aroma and flavour of this glaze gives a delicious kick to pork ribs - perfect if you're cooking on a barbecue too

• Cooking Time
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  528

• Protein

  37g

• Carbs

  26g

• Fat

  24g

• Saturates

  9g

• Fibre

  0g

• Sugar

  22g

• Salt

  1.01g

Ingredients

• 3 x 500g packs pork ribs (about 16 ribs in total)
• herby green salad, to serve
• For the glaze
• 140g orange marmalade, preferably shredless or fine shred
• 2 tbsp dark muscovado sugar
• 150ml bourbon
• 100ml fresh orange juice
• 5cm/2in piece fresh root ginger, peeled and coarsely grated
• 5 tbsp tomato ketchup
• 2 tbsp white wine vinegar

Directions

1. Preheat the oven to 190C/gas 5/fan 170C. Put the pork ribs in a large roasting tin and pour over cold water until they are barely covered. Carefully place in the oven and cook for 1 hour. This tenderises the meat and removes much of the fat, but it makes the ribs look grey and unappetising at this stage. Don't worry-they'll be dark and glossy once they are roasted.
2. Meanwhile, mix together all the ingredients for the glaze in a saucepan and heat gently, stirring occasionally, until the marmalade has dissolved. Turn up the heat and allow the mixture to bubble until it has reduced by about one quarter.
3. Remove the ribs from the oven and increase the temperature to 220C/gas 7/fan 200C. Tip the ribs and liquid into a colander in the sink and give the colander a good shake to remove any excess liquid. Return the ribs to the roasting tin, pour over the glaze and turn them until they're evenly coated. Roast in the oven for 50 minutes until the ribs are covered in a sticky glaze, turning and basting at least twice. Serve hot, with a herby green salad.

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Cheeseburger & Chips

Homemade burgers and chips beat shop-bought every time. Why not make double and freeze a batch?

• Cooking Time Prep 25 mins
  Cook 45 mins
• Skill Level Easy
• Servings Serves 10

Nutrition per serving

• Kcalories

  558

• Protein

  38g

• Carbs

  58g

• Fat

  21g

• Saturates

  8g

• Fibre

  4g

• Sugar

  3g

• Salt

  0.87g

Ingredients

• 1¼kg lean beef mince
• 1 onion, finely chopped
• 140g breadcrumbs
• 100g mature cheddar, grated
• small bunch parsley, chopped
• 1 tbsp Worcestershire sauce
• 1 egg, lightly beaten with a fork
• 1 tsp mild chilli powder
• 2½ kg bag of potatoes, cut into chunky chips
• 3 tbsp plain flour
• 10 tsp olive or sunflower oil
• burger buns, lettuce, sliced red onion, tomatoes, gherkins, and sauces or relishes, to serve

Directions

1. Tip the mince into a large bowl with the onion, breadcrumbs, cheese, parsley, Worcestershire sauce, egg, chilli powder, ½ tsp salt and some pepper. Mix together well with your hands, then divide the mixture into 10 and shape into burgers.
2. Bring 2 large saucepans of water to the boil (or prepare the chips in batches if you don't have enough big pans). Add the chips, bring the water back to the boil and set your timer for 3 mins. After 3 mins, drain the potatoes well and tip onto one or two large kitchen-papercovered trays. Scatter with the flour and some seasoning and gently toss to coat.
3. Freeze the burgers and chips (see freezing tips, below) or, to cook straight away, heat oven to 200C/180C fan/gas 6. In a baking tray, toss the chips in a little oil, then roast for 35-40 mins until crisp and golden. Meanwhile, heat a griddle pan, grill or barbecue until hot, then cook the burgers for about 5-8 mins on each side, or until cooked to your liking. Sandwich the burgers in toasted buns with salad and sauces, then serve with the chips.

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