Category: Unusual recipes

Makes 16 piecesCooks In45 minutes plus chillingDifficultyNot too trickyNutrition per servingCalories 202 10 Fat 10.7g 15 Saturates 6.7g 34 Sugars 6.3g 7 Protein 1.3g 3 Carbs 23.7g 9 Of an adult& 39;s reference intakeIngredients200 g unsalted butter (at room temperature) , plus extra for greasing1 orange1 lemon100 g caster sugar , plus extra for sprinkling300 g gluten-free flour50 g rice flour1 teaspoon baking powderRecipe FromJamie MagazineBy Georgina HaydenMethodPreheat the oven to 180°C/350°F/gas 4, and grease a baking tray with the extra butter.

Serves 10-12Cooks In30 minutes plus chillingDifficultyNot too trickyNutrition per servingCalories 133 7 Fat 9g 13 Saturates 5g 25 Sugars 4.5g 5 Protein 4.7g 9 Carbs 7.7g 3 Of an adult& 39;s reference intakeIngredients60 g unsalted butter1 onion3 cucumbers1.5 litres organic chicken stock½ a bunch of fresh chives½ a bunch of fresh parsley2 lemons200 ml single creamRecipe FromJamie MagazineBy Andy HarrisMethodPeel and dice the onion and roughly chop the cucumbers.

Courgette ‘spaghetti’ with rocket pestoServes 4Cooks In25 minutesDifficultySuper easyNutrition per servingCalories 413 21 Fat 36.3g 52 Saturates 6.3g 32 Sugars .6g 1 Salt 0.8g 13 Protein 16.3g 33 Carbs 5.7g 2 Fibre 1.3g -Of an adult& 39;s reference intakeIngredients4 courgettes70-100 ml olive oil , plus an extra splash100 g almonds1 clove of garlica few sprigs of fresh basil50 g Parmesan cheese½ a lemon300 g rocketRecipe FromJamie MagazineBy Lizzie HarrisMethodTrim and julienne the courgettes, then pop the courgette ‘spaghetti’ in a colander with a splash of oil and a pinch of sea salt.

Courgette & feta frittersServes 4Cooks In20 minutesDifficultySuper easyNutrition per servingCalories 224 11 Fat 16.7g 24 Saturates 6.4g 32 Sugars 2.5g 3 Protein 10.9g 22 Carbs 7.2g 3 Of an adult& 39;s reference intakeIngredients3 courgettes1 lemon1 fresh red chilli1 bunch of fresh mint1 free-range egg25 g plain flour20 g Parmesan cheese1 pinch of dried oregano100 g feta cheeseolive oilsweet chilli sauce , optionalRecipe FromJamie MagazineBy Georgina HaydenMethodCoarsely grate the courgettes, finely grate the lemon zest and Parmesan, then deseed and finely chop the chilli.

Spiced lamb flatbreadsCabbage pickle, pomegranate & harissaCabbage pickle, pomegranate & harissaServes 8Cooks In7 hours 20 minutesDifficultyNot too trickyNutrition per servingCalories 416 21 Fat 22.9g 33 Saturates 10.3g 52 Sugars 11.1g 12 Salt 1g 17 Protein 26.7g 53 Carbs 28.2g 11 Fibre 6.9g -Of an adult& 39;s reference intakeIngredients1.

Makes about 24Cooks In35 minutes plus coolingDifficultyNot too trickyNutrition per servingCalories 229 11 Fat 8.9g 13 Saturates 4.1g 21 Sugars 27.1g 30 Salt 0.1g 2 Protein 3.5g 7 Carbs 35.6g 14 Fibre 1.8g -Of an adult& 39;s reference intakeIngredients200 g oats100 g chocolate125 g wholemeal or spelt flour1 teaspoon baking powder100 g unsalted butter (at room temperature)100 g smooth peanut butter200 g light muscovado sugar200 g dark muscovado sugar1 teaspoon vanilla extract2 free-range eggs200 g icing sugarnatural food colouring , optionalSmarties , optionalicing pens , optionalRecipe FromJamie MagazineBy Anna JonesMethodPreheat the oven to 180ºC/gas 4.

Serves 2Cooks In30 minutesDifficultyNot too trickyNutrition per servingCalories 242 12 Fat 6.6g 9 Saturates 1.6g 8 Sugars 3.2g 4 Salt 2.6g 43 Protein 28g 56 Carbs 18.8g 7 Fibre 1.6g -Of an adult& 39;s reference intakeIngredients200 g baby new potatoes2 x 120 g skinless pollock fillets , from sustainable sources4 slices of higher-welfare Parma ham125 g ripe cherry tomatoes , on the vineolive oilRecipe FromJamie MagazineBy Kate McCulloughMethodPreheat the oven to 190ºC/gas 5.

Serves 6Cooks In1 hourDifficultyNot too trickyNutrition per servingCalories 159 8 Fat 8.9g 13 Saturates 1.4g 7 Sugars 11.4g 13 Protein 3.3g 7 Carbs 16.3g 6 Of an adult& 39;s reference intakeIngredients6 plum tomatoes2 large red onions4 long red peppers2 yellow peppers6 cloves of garlicextra virgin olive oil1 tablespoon baby capers1 teaspoon paprika4 tablespoons extra virgin olive oil , plus extra for drizzling½ lemonRecipe FromJamie MagazineBy Andy HarrisMethodPreheat the oven to 220ºC/gas 7.

Salsa spaghettiWith black olives & fresh basilWith black olives & fresh basilServes 4Cooks In15 minutesDifficultyNot too trickyNutrition per servingCalories 414 21 Fat 13.2g 19 Saturates 2.7g 14 Sugars 7.4g 8 Salt 0.9g 15 Protein 12.9g 26 Carbs 64.6g 25 Fibre 4g -Of an adult& 39;s reference intakeIngredients320 g dried spaghetti600 g mixed ripe tomatoes12 black olives (stone in)1 bunch of fresh basil1 clove of garlicextra virgin olive oil2 tablespoons red wine vinegar20 g hard Italian cheeseMethodThere are some beautiful Mediterranean vibes going on in this dish – juicy ripe tomatoes, fresh fragrant basil and delicious olives, all tossed and tangled up in al dente spaghetti.

Veggie ‘fish finger’ sandwichesMakes 6Cooks In55 minutesDifficultyNot too trickyNutrition per servingCalories 274 14 Fat 5.4g 8 Saturates 1.3g 7 Sugars 6.7g 7 Salt 1.2g 20 Protein 11.4g 23 Carbs 48.2g 19 Fibre 5.1g -Of an adult& 39;s reference intakeIngredients300 g leftover mash , (made with both sweet potato and potato)6 spring onionsolive oil100 g fresh breadcrumbs50 g sweetcorn kernels50 g fresh peas , (or frozen, defrosted)50 g leftover cooked veg , such as broccoli, cauliflower, carrots a few sprigs of parsley¼–½ lemon4 tablespoons plain flour½ teaspoon sweet smoked paprika3 large free-range eggs1 soft round lettuce2 tablespoons free-range mayonnaise2 tablespoons greek-style yoghurt6 soft bread rollsRecipe FromJamie MagazineBy Phillippa SpenceMethodPreheat the oven to its lowest setting.

Courgette & tomato rice sformatoServes 6 to 8, as a starterCooks In50 minutes plus chillingDifficultyNot too trickyNutrition per servingCalories 243 12 Fat 15.7g 22 Saturates 3.4g 17 Sugars 5.3g 6 Protein 4.6g 9 Carbs 19.4g 7 Of an adult& 39;s reference intakeIngredients400 g long grain rice3 courgettes , (550g)olive oil½ a bunch of fresh basil½ a bunch of fresh flat-leaf parsley½ a bunch of fresh mint4 tablespoons thick Greek-style yoghurt1 lemonTOMATO FILLING800 g ripe tomatoes5 tablespoons red wine vinegarRecipe FromJamie MagazineBy Andy HarrisMethodCook the rice according to packet instructions.

Grilled courgettes with chickpeas & marjoramServes 4Cooks In50 minutes plus soaking overnightDifficultySuper easyNutrition per servingCalories 281 14 Fat 18.0g 26 Saturates 4.3g 22 Sugars 4.0g 4 Protein 12.4g 25 Carbs 17.1g 7 Of an adult& 39;s reference intakeIngredients120 g dried chickpeas3 courgettes3-4 tablespoons extra virgin olive oil50 g goat& 39;s cheesea few sprigs of fresh marjoram1 lemonRecipe FromJamie MagazineBy Rodney DunnMethodSoak the chickpeas in cold water overnight.

GET AHEAD1. Working one at a time, lay the bacon out on a board and run the sharp side of your knife along the length of the rasher to stretch it out – this will make it even crispier.2. Dot with a few herb leaves, then place a sausage at one end and roll the bacon around it until it’s totally wrapped up.

Pea & Popeye pesto pastaWith goat& 39;s cheese & crispy breadcrumbsWith goat& 39;s cheese & crispy breadcrumbsMakes 12 x 160g servingsCooks In30 minutesDifficultyNot too trickyNutrition per servingCalories 256 13 Fat 8.3g 12 Saturates 2.2g 11 Sugars 1.5g 2 Protein 10.7g 21 Carbs 33g 13 Of an adult& 39;s reference intakeIngredients½ a bunch of fresh basil2 cloves of garlic50 g pine nuts250 g fresh peas100 g baby spinach100 g hard goat& 39;s cheese1 lemonextra virgin olive oil600 g dried pasta, in fun shapes120 g breadcrumbsRecipe FromJamie MagazineBy Sarah TildesleyMethodPick the basil leaves, and peel the garlic.

Serves 4Cooks In2 hours 15 minutes plus coolingDifficultyNot too trickyNutrition per servingCalories 339 17 Fat 0.4g 1 Saturates 0.0g 0 Sugars 82.2g 91 Salt -g 0 Protein 1.1g 2 Carbs 82.5g 32 Fibre -g -Of an adult& 39;s reference intakeIngredients4 medium pears10 cardamom pods320 g caster sugar½ a vanilla pod100 mg saffron1 small stick of cinnamonRecipe FromJamie MagazineBy Terry NoonanMethodPeel the pears, leaving the stalk intact.

Helen’s ratatouille with mashSimple, affordable recipes for complementary feedingSimple, affordable recipes for complementary feedingMakes 700gCooks In30 minutes plus coolingDifficultySuper easyIngredients½ a small onion1 small courgette¼ of a small aubergine¼ of a small green or red pepper1 medium tomato½ tablespoon olive oil2 tablespoons tomato purée1 large potato (400g)1 tablespoon milkMethodPeel and finely chop the onion.

Makes 800Cooks In15 minutesDifficultySuper easyNutrition per servingCalories 39 2 Fat 1.6g 2 Saturates 0.8g 4 Sugars 6.1g 7 Salt 0g 0 Protein 0.2g 0 Carbs 6.4g 2 Fibre 0.3g -Of an adult& 39;s reference intakeIngredients2 lemons6 clementines150 g dried apricots100 g dried cranberries200 g raisins200 g unrefined light muscovado sugar2 eating apples1 heaped teaspoon cinnamon1 heaped teaspoon ground nutmeg150 g vegetable suetRecipe FromJamie MagazineBy Anna JonesMethodFinely grate the lemon zest, plus the zest from 2 of the clementines.

Christmas Mulligatawny soupServes 6Cooks In55 minutesDifficultyNot too trickyNutrition per servingCalories 400 20 Fat 7.4g 11 Saturates 1.5g 8 Sugars 7.6g 8 Salt 1.3g 22 Protein 32.2g 64 Carbs 51.3g 20 Fibre 2.3g -Of an adult& 39;s reference intakeIngredients1 large onion2 cloves of garlic1 carrot300 g butternut squash1 thumb-sized piece of ginger1 tablespoon olive oil1 dried red chilli1 tablespoon tomato purée1 tablespoon curry paste500 g leftover cooked free-range turkey1 x 400 g tin chopped tomatoes750 ml hot organic chicken or giblet stock300 g basmati ricea few sprigs of fresh corianderRecipe FromJamie MagazineMethodPeel and slice the onion and garlic, slice up the carrot, and cut the squash into 5mm chunks.

Stained glass biscuitsWith a hint of clementine & cinnamonWith a hint of clementine & cinnamonMakes 12Cooks In1 hour 10 minutesDifficultyNot too trickyNutrition per servingCalories 151 8 Fat 7.1g 10 Saturates 4.4g 22 Sugars 9.5g 11 Salt 0g 0 Protein 1.7g 3 Carbs 19.9g 8 Of an adult& 39;s reference intakeIngredients1 clementine100 g unsalted butter , (cold)180 g plain flour50 g caster sugar½ teaspoon ground cinnamon1 tablespoon milk12 coloured fruity boiled sweetsRecipe FromJamie MagazineBy Phillippa SpenceMethodPreheat the oven to 180°C/350°F/gas 4, and line 2 baking sheets with baking paper.

Chestnut & porcini-crusted veal rackServes 4 to 6Cooks In2 hoursDifficultyNot too trickyNutrition per servingCalories 477 24 Fat 19.8g 28 Saturates 7.4g 37 Sugars 1.8g 2 Salt 2.3g 38 Protein 63g 126 Carbs 12.4g 5 Fibre 1.8g -Of an adult& 39;s reference intakeIngredients2.5 kg 4-bone higher-welfare veal rack , trimmed of most of its fat and bones cleaned (ask your butcher to do this)olive oil2 tablespoons Dijon mustard5 g dried porcini50 g wholemeal bread70 g vac-packed chestnuts3 sprigs of fresh sageCUMBERLAND SAUCE1 orange4 tablespoons port4 tablespoons redcurrant jelly1 teaspoon English mustardRecipe FromJamie MagazineBy Elspeth MestonMethodPreheat the oven to 180ºC/gas 4.