by Jamie Oliver
1 × 7g sachet of dried yeast
2 large aubergines (400g each)
1 clove of garlic
2 lemons
4 tablespoons natural yoghurt
2 tablespoons tahini
4 sprigs of fresh coriander
1 big bunch of fresh flat-leaf parsley (60g)
2 fresh green chillies
extra virgin olive oil
4 ripe tomatoes
olive oil
4 large eggs
Tip the flour into a bowl, add a pinch of sea salt and the yeast, then whisk in 500ml of lukewarm water and leave aside for 30 minutes to do its thing – it should be aerated and bubbly. Meanwhile, place the aubergines directly over the flame of a gas hob or on a griddle pan, until soft and blackened all over, turning with tongs. Slice the aubergines open, transfer to a plate, then peel and finely grate over the garlic, season with salt and add a squeeze of lemon juice. Spoon over the yoghurt and tahini, pick over the coriander leaves, then leave aside.
Pick most of the parsley and very finely chop with the chillies (deseed if you like), then scrape into a bowl and stir in 2 tablespoons of extra virgin olive oil and the juice of 1 lemon. Grate the tomatoes on to a plate, discarding any skins, then season to taste with salt, black pepper and lemon juice.
When you’re ready to cook, place a medium non-stick frying pan on a medium heat with 1 teaspoon of olive oil. Once hot, add a ladle of batter, tilting to spread it up and around the edges. Cook until it dries up and starts to come away from the sides, then crack an egg on top and use a fork to break and spread it over the surface of the pancake. Pick over a few parsley leaves and fold over, then turn regularly until golden on both sides, clank up and repeat. To serve, spoon over the fresh salsas and scoop over the tahini aubergine (leaving the blackened skin behind). Cut any remaining lemon into wedges for squeezing over.
If you’re feeding a crowd, get all the pancakes made and stacked up in advance, then simply reheat, cooking the eggs at the same time.
EASY PEA & SPINACH SAMOSAS
YOGHURT, MANGO & CHILLI RIPPLE
SERVES 8 (MAKES 16) | 1 HOUR 15 MINUTES PLUS COOLING
1 carrot
1 onion
olive oil
2 cloves of garlic
5cm piece of ginger
1 tablespoon rogan josh curry paste
1 × 400g tin of chickpeas
100g frozen peas
100g baby spinach
1 bunch of fresh mint (30g)
100g paneer cheese
4 sheets of filo pastry
1 tablespoon sesame seeds
½ a ripe mango
1 lime
300g natural yoghurt
chilli oil
Peel the carrot and onion, chop into 1cm cubes, then place in a large non-stick frying pan on a medium heat with 1 tablespoon of olive oil. Peel, finely chop and add the garlic and ginger, then cook on low for 20 minutes, stirring regularly. Add the curry paste and fry for 1 minute. Tip in the chickpeas (juices and all), peas and spinach, and cook for 10 minutes, or until the juices have evaporated. Roughly mash and season to perfection with sea salt and black pepper. Pick the mint leaves, then finely chop with the paneer and stir through. Leave to cool.
Preheat the oven to 200ºC/400ºF/gas 6. Lay a clean damp tea towel out flat on a work surface, then place a sheet of filo on top and cut into 4 strips. Brush the edges of each strip lightly with water, then spoon 1 heaped tablespoon of filling into the bottom corner of each. Fold diagonally up to create triangle shapes, then roll and fold up the samosas, tucking in the sides and pressing lightly to seal as you go (it doesn’t matter if they’re a bit untidy – you’ll get better as you go), and repeat. Brush with olive oil and sprinkle with sesame seeds, dividing them between oiled baking trays. Bake for 20 minutes, or until golden and crisp.
Peel and destone the mango, then whiz in a blender with the lime juice. Ripple with the yoghurt and a little chilli oil, to taste.
Nice served hot, or even cold as part of a packed lunch with a salad.
Sometimes I like to sprinkle the filo with garam masala before rolling up for an extra kick – super-tasty!
SOUPS & SARNIESPLEASE SELECT A RECIPE
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SOUPS & SARNIES
SPICED PARSNIP SOUP
CRISPY MUSHROOM SHAWARMA
BOLD BLACK BEAN SOUP
SUPER STACKED SARNIE
SILKY FENNEL SOUP
FRAGRANT NOODLE SOUP
PULLED MUSHROOM SANDWICH
SCRUMPY ONION SOUP
MY PANZANELLA GAZPACHO
GREEK-STYLE CHEESE TOASTIE
WATERCRESS & SWEET LEEK SOUP
SILKY OMELETTE BAGUETTE
SARDINIAN MUSIC BREAD STACK
SPICED PARSNIP SOUP
SILKY POPPADOMS & FUNKY CRISPS
SERVES 4 | 50 MINUTES
800g parsnips
1 onion
2 cloves of garlic
5cm piece of ginger
olive oil
1 teaspoon cumin seeds
garam masala
200g red split lentils
4 uncooked poppadoms
1.5 litres vegetable stock
4 tablespoons natural yoghurt
4 sprigs of fresh coriander
optional: chilli oil
Preheat the oven to 180ºC/350ºF/gas 4. Put 2 parsnips aside for later. Peel the onion, roughly chop with the remaining parsnips (keep the skins on) and peel and finely grate the garlic and ginger. Place the parsnips and onions in a large pan over a medium heat with 1 tablespoon of olive oil, then cover and cook for 20 minutes, or until dark golden, stirring occasionally. Add the garlic and ginger, then scatter over the cumin seeds, 1 teaspoon of garam masala and the lentils and cook for a further 5 minutes. Roughly snap in the uncooked poppadoms, then add the stock and simmer for 20 minutes, loosening with a splash of water, if needed.
Meanwhile, speed-peel the reserved parsnips into ribbons until you reach the woody core (discard this bit), blanch for 30 seconds in fast-boiling water, then drain and pat dry. Season with sea salt, then spread out in a single layer over a couple of oiled baking trays. Roast for 15 minutes, or until golden and crisp. Season the soup to perfection, ripple through the yoghurt and divide between warm bowls. Pick over the coriander leaves, sprinkle with a little garam masala, and top with the parsnip crisps. Feel free to drizzle with chilli oil for a warm glow.
You can make this soup as chunky or as smooth as you like, and if you cook it a little drier, it makes a fantastic side dish as part of a bigger curry feast.
CRISPY MUSHROOM SHAWARMA
TAHINI FLATBREADS, PICKLES, MINTED JALAPEÑO SALSA & DUKKAH
SERVES 4 | 1 HOUR PLUS MARINATING
200g natural yoghurt
800g portobello and oyster mushrooms
1 red onion
2 cloves of garlic
2 preserved lemons
1 teaspoon each ground cumin, ground allspice, smoked paprika
olive oil
2 tablespoons pomegranate molasses
10 radishes, ideally with leaves
½ a cucumber
100g ripe cherry tomatoes
1 tablespoon white wine vinegar
1 × 200g jar of pickled jalapeño chillies
1 bunch of fresh mint (30g)
4 large flatbreads
4 tablespoons tahini
2 tablespoons dukkah
Line a sieve with pieces of kitchen paper, tip in the yoghurt and pull up the paper and very gently apply pressure so that the liquid starts to drip through into a bowl, then leave to drain. Peel and trim just the portobello mushrooms, then peel and quarter the onion and separate into petals. Peel the garlic, roughly chop the preserved lemons, discarding any pips, and bash to a paste in a pestle and mortar with ½ a teaspoon of sea salt, 1 teaspoon of black pepper and the spices. Muddle in 1 tablespoon of oil, then toss with all the mushrooms and onions. Marinate for at least 2 hours, preferably o
vernight.
When you’re ready to cook, preheat the oven to full whack (240ºC/475ºF/gas 9). Randomly thread the mushrooms and onions on to a large skewer, then place on a large baking tray and roast for 20 minutes, turning occasionally. Push the veg together so it’s all snug, baste with any juices from the tray, then roast for a further 15 minutes, or until gnarly, drizzling over the pomegranate molasses for the last 3 minutes. Meanwhile, finely slice the radishes and cucumber, ideally on a mandolin (use the guard!), and quarter the tomatoes, toss with a pinch of salt and the vinegar, then leave aside. Tip the jalapeños (juices and all) into a blender, then pick in most of the mint leaves and whiz until fine. Pour back into the jar – this will keep in the fridge for a couple of weeks for jazzing up future meals.
Warm the flatbreads, spread with tahini, then sprinkle over the pickled veg, remaining mint leaves and dukkah. Carve and scatter over the gnarly veg, dollop over the hung yoghurt, drizzle with jalapeño salsa, then roll up, slice and tuck in.
If you find the tahini has separated in the jar, add a splash of hot water and mix until spoonable.
BOLD BLACK BEAN SOUP
JAZZED UP WITH LIME-SPIKED AVOCADO, FETA & CHILLI
SERVES 2 | 30 MINUTES
2 red onions
2 cloves of garlic
2 sticks of celery
1 fresh red chilli
olive oil
1 teaspoon cumin seeds
1 × 400g tin of black beans
1 ripe avocado
1 lime
20g feta cheese
optional: 2 sprigs of fresh coriander
extra virgin olive oil
Peel the onions and garlic, then finely chop with the celery and chilli, reserving a little chilli for garnish. Place in a large pan on a medium heat with 1 tablespoon of olive oil and the cumin seeds. Cook for 15 minutes, stirring regularly, then tip in the black beans (juices and all) and 1 tin’s worth of water. Simmer for 15 minutes, or until thickened and reduced, then spoon out a ladle’s worth. Whiz the rest of the soup with a stick blender (or in a regular blender) until smooth and thick, and season to perfection with sea salt and black pepper. Peel, destone and slice the avocado, season with salt and squeeze over half the lime juice.
Divide the smooth soup between warm bowls, and top with the reserved chunky soup and avocado. Crumble over the feta and sprinkle with the reserved chilli. Pick over the coriander leaves (if using), drizzle with a little extra virgin olive oil and serve with lime wedges for squeezing over.
This makes a strangely perfect weekend brunch served with a wodge of sourdough bread at the bottom of the bowl and a perfectly poached egg on top. Hurrah!
SUPER STACKED SARNIE
GRILLED MEDITERRANEAN VEGETABLES, FRESH MINT DRESSING & BLACK OLIVES
SERVES 8 | 45 MINUTES PLUS PRESSING
2 large ripe tomatoes
2 mixed-colour peppers
2 mixed-colour courgettes
½ a head of cauliflower (400g)
2 red onions
1 bunch of fresh mint (30g)
extra virgin olive oil
2 tablespoons red wine vinegar
8 black olives (stone in)
1 large loaf of crusty rustic bread (1kg)
125g ball of mozzarella cheese
Preheat a griddle pan to high. Halve the tomatoes, deseed the peppers and tear into chunks, slice up the courgettes and cauliflower, and peel and quarter the onions. Working in batches, grill all the veg until charred, transferring to a bowl as you go. Pick the mint leaves into a pestle and mortar, pound to a paste, then muddle in 4 tablespoons of oil and the vinegar. Destone the olives, add to the bowl with the dressing and toss to coat. Season with sea salt and black pepper.
Slice the top off the loaf. Pull out the soft insides to hollow out the bread – do it as evenly as you can and get right into the edges (use whatever you pull out to make flavoured breadcrumbs for another day – see page 280).
Slice up the mozzarella and toss with the dressed veg, then put it all into the hollowed-out bread, compacting and pushing it all into the edges. Pop the top of the bread back on, then press down really hard to compress. Wrap in clingfilm, then place in the fridge with something heavy on top and leave for at least 4 hours, preferably longer. Remove from the fridge 20 minutes before you want to eat it, slice into wedges and tuck in.
I’ve used a 1kg loaf here, but use two smaller loaves if these are easier for you to find.
SILKY FENNEL SOUP
VIBRANT SPINACH SWIRL, CHUNKY PARMESAN CROUTONS
SERVES 4 | 40 MINUTES
2 bulbs of fennel
2 onions
300g potatoes
olive oil
4 slices of rustic bread
20g Parmesan cheese
600ml whole milk
100g baby spinach
Preheat the oven to 180ºC/350ºF/gas 4. Trim the fennel, peel the onions and potatoes, then roughly chop everything and put into a large pan on a medium heat with 1 tablespoon of oil. After 1 minute, pour in 200ml of water, pop the lid on and cook for 20 minutes, removing the lid halfway through.
Meanwhile, slice the bread into 2cm chunks. Drizzle over 1 tablespoon of oil and toss to coat, then scatter over a lined baking tray and grate over the Parmesan. Bake for 25 minutes, or until beautifully golden and crisp.
Pour the milk into the pan. Bring to the boil, then ladle into a blender and whiz until super-smooth – you may need to work in batches. Season to perfection with sea salt and black pepper, then divide two-thirds of the soup between warm bowls. Add the spinach to the soup in the blender and whiz again. Randomly swirl or ripple the green soup between the bowls, and serve with the croutons.
To make vegetarian: swap Parmesan for vegetarian hard cheese.
The green spinach swirl can be made with other delicate greens, such as watercress, rocket or tender Swiss chard, with fantastic results.
FRAGRANT NOODLE SOUP
ROASTED GINGER, LEMONGRASS, GARLIC & CHILLI
SERVES 4 | 1 HOUR
12cm piece of ginger
2 sticks of lemongrass
1 bulb of garlic
4 long shallots
2 fresh red chillies
olive oil
2 litres vegetable stock
250g ripe cherry tomatoes, on the vine
6 kaffir lime leaves
25g dried porcini mushrooms
2 tablespoons red wine vinegar
2 tablespoons low-salt soy sauce
200g mixed mushrooms
125g baby sweetcorn
300g vermicelli rice noodles
1 lime
4 sprigs of fresh coriander
Preheat the oven to 190ºC/375ºF/gas 5. Crack and bash the unpeeled ginger, lemongrass and garlic bulb with the base of a large casserole pan, then place in the pan. Peel the shallots but keep them whole, then add to the pan with the chillies. Toss everything with 1 tablespoon of oil, then roast for 30 minutes.
Remove the pan from the oven, pour over the stock, then add the tomatoes (vines and all), kaffir lime leaves, porcini, vinegar and soy sauce. Simmer for 30 minutes over a medium-low heat on the hob, adding the mixed mushrooms and sweetcorn for the last 10 minutes. Cook the noodles according to the packet instructions, then drain and divide between bowls. Squeeze the lime juice into the broth, then have a taste and tweak with a little more soy sauce, if needed. Spoon the soup over the noodles and finish with the coriander leaves.
Sometimes I buy and finely chop some kimchi and serve as a pickle on the side.
PULLED MUSHROOM SANDWICH
BLUE CHEESE NUGGETS, CRUMBLED WALNUTS & ROCKET
SERVES 4 | 20 MINUTES
500g mixed mushrooms, such as oyster, shiitake, shimeji
extra virgin olive oil
herby or red wine vinegar
dried chilli flakes
¼ of a red onion
2 sticks of celery, ideally with leaves
1 large ciabatta loaf
60g blue cheese
15g rocket
20g shelled unsalted walnut halves
Preheat the oven to 180ºC/350ºF/gas 4. Trim the mushrooms, then dry-fry in a large non-stick frying pan on a high heat for 5 minutes, turning regularly (this will bring out the nutty flavour) – you may need to work in batches. Meanwhile, drizzle 2 tablespoons each of oil and vinegar into a large bowl, and season with a good pinch of chilli flakes, sea salt and black pepper. Peel the onion, finely chop with the celery and add to the bowl, adding the warm mushrooms as and when ready, and pulling any larger mushrooms apart into finer strands. Toss together.
Warm the ciabatta in the oven for 5 minutes, then slice in half and open it out like a book. Dot with nuggets of blue cheese, scatter over the rocket, crumble over the walnuts, then arrange the pulled mushroom mixture on top. Slice into 4 chunky portions and tuck in. I usually enjoy this with a seasonal salad.
The filling for this sarnie can actually be served as a salad in its own right – tear the bread up into croutons for a tasty alternative.
SCRUMPY ONION SOUP
GIANT CHEESY OOZY CROUTONS
SERVES 4 | 1 HOUR 10 MINUTES
4 onions
4 cloves of garlic
30g unsalted butter
4 fresh bay leaves
½ a bunch of fresh thyme (15g)
2 tablespoons balsamic vinegar
30g rye or wholemeal flour
500ml scrumpy cider
1.2 litres vegetable stock
1 heaped teaspoon red miso paste
2 large eggs
1 teaspoon English mustard
Worcestershire sauce
80g mature Cheddar cheese
½ teaspoon Marmite
