JAMIE’S RECESSION RECIPES
This year, I’ve got the message loud and clear. As everyone comes under greater financial pressure, they want help to cook tasty, nutritious food on a budget – and my new book was born completely out of this public demand. It draws on knowledge and cooking skills to help you make better choices, showing you how to buy economically and efficiently, how to get the most out of your ingredients, and how to save time and prevent waste. And there’s no compromise – I’m talking big flavours.
It’s colourful, optimistic comfort food that makes you happy. As well as that, every single recipe in the book is cheaper per portion than your average takeaway, so every one is a great value choice, too.
Knowledge is a luxury, whether times are hard or not, so get kitchen smart and smash the recession.
Recipes by Jamie Oliver. Images © 2013, Jamie Oliver Enterprises Limited, Photography: David Loftus Save With Jamie is published by Michael Joseph, Penguin. Recipes © Jamie Oliver Enterprises Limited, 2013. Jamieoliver.com. Photography by David Loftus.
Serves 6
Total time: 25 minutes
473 calories
Peel the ginger, then finely grate it with half the chilli into a small bowl. Add the oil, vinegar and soy sauce to make a dressing, then put aside.
Put the noodles into a bowl, cover with boiling water and soak for around 15 minutes, or until tender, moving them about with tongs every now and then to separate them. Speed-peel the carrots into long ribbons, erratically slice the cucumber (I’m loving my crinkle cut knife – you should get one!), and put both into a large salad bowl. Trim the lettuces, cut into random wedges and place on top of the carrots and cucumber. Pick over the mint leaves. Drain the noodles and add to the salad bowl.
Finely slice or shred the lamb, then put into a large frying pan on a high heat with the sesame seeds. Toss together and fry for a few minutes, or until the lamb is nice and crispy and the seeds are golden.
Mix up the dressing, drizzle it over everything in the salad bowl and toss together until well coated. Finely slice the remaining chilli and scatter over, then top with the crispy sesame lamb and serve right away.
Tip If you go to your greengrocer, you can get a small handful of lots of different veg by weight – such as sugar snaps or mangetout, fresh peas and radishes – making this salad even more exciting.
Serves 4
Total time: 1 hour 10 minutes
340 calories
Preheat the oven to 180°C/ 350°F/gas 4. Quarter the tomatoes and place them in a large baking dish or roasting tray (roughly 25cm x 30cm). Peel the onions and cut into large wedges, then deseed and roughly chop the peppers. Add all these to the tray along with the chicken thighs.
Squash the unpeeled garlic cloves with the back of your knife and add to the tray, then pick over the thyme leaves and sprinkle over the paprika. Add the oil, balsamic and a good pinch of salt and pepper. Toss everything together really well to coat, then spread across the tray, making sure the chicken isn’t covered by the vegetables. Roast for around 1 hour, or until the chicken is golden and cooked through, turning and basting it a couple of times during cooking with the juices from the tray. Serve the traybake with a lovely green salad on the side. You could also buddy it up with a little rice, polenta or a loaf of crusty bread to mop up the juices.
Tip Roasting garlic cloves whole in their skins makes them really sweet – don’t waste that lovely soft flesh, squeeze it out and enjoy it!
Recipes by Jamie Oliver. Images © 2013, Jamie Oliver Enterprises Limited, Photography: David Loftus
It’s colourful, optimistic comfort food that makes you happy. As well as that, every single recipe in the book is cheaper per portion than your average takeaway, so every one is a great value choice, too.
Knowledge is a luxury, whether times are hard or not, so get kitchen smart and smash the recession.
Recipes by Jamie Oliver. Images © 2013, Jamie Oliver Enterprises Limited, Photography: David Loftus Save With Jamie is published by Michael Joseph, Penguin. Recipes © Jamie Oliver Enterprises Limited, 2013. Jamieoliver.com. Photography by David Loftus.
PUNCHY CRUNCHY LAMB NOODLE SALAD
Colourful, exciting, healthy and full of big flavours and textures, this salad perfectly celebrates lovely crisp slivers of leftover roast lamb, which in turn are paired with lamb’s two best mates, Mr Mint and Mr Chilli. It never fails to deliver and is also happy when wodged into a little tortilla, rolled and wrapped – enjoy.Serves 6
Total time: 25 minutes
473 calories
- 2 thumb-sized pieces of ginger
- 1-2 fresh red chillies
- 8 tablespoons olive oil
- 4 tablespoons red wine vinegar
- 4 tablespoons low-salt soy sauce
- 300g medium rice noodles
- 2 carrots
- 1 cucumber
- 2 gem lettuces
- 1 round lettuce
- 1 bunch of fresh mint (30g)
- 250g leftover cooked lamb shoulder
- 1 tablespoon sesame seeds
Peel the ginger, then finely grate it with half the chilli into a small bowl. Add the oil, vinegar and soy sauce to make a dressing, then put aside.
Put the noodles into a bowl, cover with boiling water and soak for around 15 minutes, or until tender, moving them about with tongs every now and then to separate them. Speed-peel the carrots into long ribbons, erratically slice the cucumber (I’m loving my crinkle cut knife – you should get one!), and put both into a large salad bowl. Trim the lettuces, cut into random wedges and place on top of the carrots and cucumber. Pick over the mint leaves. Drain the noodles and add to the salad bowl.
Finely slice or shred the lamb, then put into a large frying pan on a high heat with the sesame seeds. Toss together and fry for a few minutes, or until the lamb is nice and crispy and the seeds are golden.
Mix up the dressing, drizzle it over everything in the salad bowl and toss together until well coated. Finely slice the remaining chilli and scatter over, then top with the crispy sesame lamb and serve right away.
Tip If you go to your greengrocer, you can get a small handful of lots of different veg by weight – such as sugar snaps or mangetout, fresh peas and radishes – making this salad even more exciting.
HIT 'N' RUN TRAYBAKED CHICKEN
Everyone needs a hit ’n’ run recipe like this – it’s the kind of fallback meal you can enjoy when prep time isn’t on your side. It’s simply a case of putting together a combination of ingredients that really love each other, then just tearing, mixing, marinating and baking. It’s super quick to prepare, and you’re letting the oven do all the work.
Total time: 1 hour 10 minutes
340 calories
- 4 large ripe tomatoes
- 2 red onions
- 1 red pepper
- 1 yellow pepper
- 6 skinless, boneless higher-welfare chicken thighs
- 4 cloves of garlic
- ½ a bunch of fresh thyme (15g)
- 1 teaspoon smoked paprika
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
Preheat the oven to 180°C/ 350°F/gas 4. Quarter the tomatoes and place them in a large baking dish or roasting tray (roughly 25cm x 30cm). Peel the onions and cut into large wedges, then deseed and roughly chop the peppers. Add all these to the tray along with the chicken thighs. Squash the unpeeled garlic cloves with the back of your knife and add to the tray, then pick over the thyme leaves and sprinkle over the paprika. Add the oil, balsamic and a good pinch of salt and pepper. Toss everything together really well to coat, then spread across the tray, making sure the chicken isn’t covered by the vegetables. Roast for around 1 hour, or until the chicken is golden and cooked through, turning and basting it a couple of times during cooking with the juices from the tray. Serve the traybake with a lovely green salad on the side. You could also buddy it up with a little rice, polenta or a loaf of crusty bread to mop up the juices.
Tip Roasting garlic cloves whole in their skins makes them really sweet – don’t waste that lovely soft flesh, squeeze it out and enjoy it!
Recipes by Jamie Oliver. Images © 2013, Jamie Oliver Enterprises Limited, Photography: David Loftus