Veggie pilafWITH CHICKPEAS, APRICOTS & TOASTED SEEDSWITH CHICKPEAS, APRICOTS & TOASTED SEEDSServes 2Cooks In35 minutesDifficultyNot too trickyNutrition per servingCalories 610 31 Fat 19.5g 28 Saturates 5.9g 30 Sugars 33.1g 37 Salt 0.8g 13 Protein 17.1g 34 Carbs 97.5g 38 Fibre 2.2g -Of an adult& 39;s reference intakeIngredients1 onion2 cloves of garlic1 carrot½ a bunch of fresh flat-leaf parsley , (15g)1 x 200 tin of chickpeasolive oil1 organic vegetable stock concentrate½ teaspoon turmeric150 g basmati or jasmine rice1 lime60 g dried apricots1 tablespoon pepitas2 tablespoons natural yoghurt1 teaspoon harissaMethodPeel the onion and finely slice with the garlic, then peel and halve the carrot lengthways and finely slice at an angle.
Serves 4Cooks In3 hoursDifficultyNot too trickyNutrition per servingCalories 407 20 Fat 13.7g 20 Saturates 5g 25 Sugars 17.9g 20 Salt 0.9g 15 Protein 39.5g 79 Carbs 25.7g 10 Fibre 11g -Of an adult& 39;s reference intakeIngredients2 onions3 cloves of garlic2 sprigs of fresh rosemary10 large ripe plum tomatoes or 1 x 400g tin of plum tomatoes1 tablespoon rice bran oil3 fresh bay leaves1 tablespoon red chilli flakes1 teaspoon ground nutmeg1 teaspoon dried oregano or mixed herbs1 teaspoon sugar450 g higher-welfare leg of kid goat , diced (ask your butcher to do this)150 ml red wine2 tablespoons tomato purée175 ml beef stock2 carrots2 heads of broccoli2 cloves of garlic25 g buttera few sprigs of fresh basilRecipe FromZoe& 39;s Ghana KitchenBy Zoe AdjonyohMethodPeel and dice the onions, then peel and finely grate the garlic.
Pasta and green olivesPassata & garlicPassata & garlicServes 2Cooks In15 minutesDifficultySuper easyNutrition per servingCalories 688 34 Fat 28.4g 41 Saturates 4.1g 21 Sugars 7g 8 Salt 3.7g 62 Protein 16.6g 33 Carbs 97g 37 Fibre 6g -Of an adult& 39;s reference intakeIngredients250 g orecchiette3 tablespoons olive oil2 cloves of garlic1 x 150 g jar of green olives (stones in)8 tablespoons passataRecipe FromJamie MagazineBy Andy HarrisMethodCook the pasta according to the packet instructions in a large pan of boiling salted water.
Black & blushing Worcestershire filletServes 4Cooks In30 minutes plus marinating overnightDifficultySuper easyNutrition per servingCalories 275 14 Fat 13.8g 20 Saturates 6g 30 Sugars 4.6g 5 Salt 1.2g 20 Protein 31.9g 64 Carbs 6.1g 2 Fibre 0.1g -Of an adult& 39;s reference intakeIngredients600-700 piece of fillet steak2 heaped teaspoons French mustard8-10 tablespoons Worcestershire sauce , plus extra for drizzlinga good drizzle of extra virgin olive oil , plus extra to serve2 sprigs of fresh rosemaryTO COOKunsalted butterolive oilthyme and rosemary flowers , optionalRecipe FromJamie MagazineMethodThe day before, or at least a few hours before cooking, put all the ingredients in a large sandwich bag (pick and finely chop the rosemary first).
PorchettaRolled loin stuffed with beautiful thingsRolled loin stuffed with beautiful thingsServes 16 to 20Cooks In5 hours 30 minutesDifficultyShowing offNutrition per servingCalories 725 36 Fat 49.1g 70 Saturates 16.9g 85 Sugars 11.8g 13 Salt 0.8g 13 Protein 48.1g 96 Carbs 19.6g 8 Fibre 3.2g -Of an adult& 39;s reference intakeIngredients1 x 5 kg higher-welfare pork loin , with belly attached, skin on (ask your butcher to remove the bones and butterfly open the loin meat)4 red onions15 slices of higher-welfare smoked pancettaolive oil50 g unsalted butter1 tablespoon fennel seeds400 g free-range chicken livers , cleaned, trimmed1 bunch of fresh sage , (30g)1 bunch of fresh rosemary , (30g)½ a bottle of white wine200 g mixed dried apricots , cranberries, raisins, sultanas50 g pine nuts100 g Parmesan cheese200 g stale breadcrumbs125 ml Vin Santo8 carrots2 heaped tablespoons plain flour500 ml organic chicken stockrecipe adapted fromJamie Oliver& 39;s Christmas CookbookBy Jamie OliverMethodGet your meat out of the fridge and up to room temperature before you cook it.