Recipe of the Day – Simple summer spagetti

Simple summer spaghetti
With beautiful ripe tomatoes and olives

With sweet cherry tomatoes and tons of fragrant herbs,
this pasta really is a taste of summer


A really simple, quick and amazingly tasty pasta dish which always hits the spot and will impress your mates. Try baking some fish fillets over the herby tomatoes… it’s fantastic.

Nutritional Information (amount per serving)
415kcal Carbs
25.2g Sugar
4.2g Fat
30.9g Saturates
4.5g Protein

Serves 4 Approx time: 30 Difficulty: super easy

500 g mixed red and yellow cherry tomatoes, halved
150 g black olives, stoned
1 clove garlic, peeled and finely chopped
1 tablespoon red wine vinegar
1 bunch fresh lemon basil, leaves picked
1 bunch fresh marjoram, leaves picked
10 tablespoons extra virgin olive oil
400 g spaghetti or linguine
sea salt
freshly ground black pepper


In a large bowl, scrunch the tomatoes with your hands to slightly mush them. Mix in the olives, garlic and vinegar. Tear in the basil and marjoram leaves and pour in the olive oil. Allow to sit for 10 minutes.

Cook your pasta in salted boiling water according to the packet instructions until al dente. Drain and quickly toss in with the tomatoes. Call your guests around the table, then taste the juice at the bottom of the bowl and adjust the seasoning if you feel it needs it. Serve right away.

Argentina: perfect steak & red wine

Argentina: perfect steak & red wine
Published by Steve Lamb | June 11, 2014 | In Around the world, Foodie World Cup, Meat, Meat & fish


My first recollection of Argentina was in 1978, beamed via my parent’s television. It was a strange, exotic country measuring the size of a small field that appeared to be ruled by a sullen man in a raincoat, who constantly had a cigarette hanging from his mouth. He governed over a small group of men who wore the national dress of blue and white striped shirts and tight black shorts. In absence of any visible women, some of the men had grown long hair and ran around their country in wonderful dancing patterns, while trying to avoid invading groups of men from stealing their round white treasure.

The weather patterns were odd too – it looked hot and sultry, yet white papery snow fell almost constantly from the skies and settled on the ground, particularly when one of the men with long hair deposited the treasure in netted vaults at each end of the country. This person was called Mario Kempes who, after making the most deposits during each invasion, was given the ultimate treasure of a gold statue of the world. As a very young boy Argentina looked magical.

Now that I am considerably older I have mixed feelings about the Argentinian football team. However, they continue to have a hold on me. I have forgiven Ricky Villa for scoring THAT goal against my beloved City, and how they managed to convince the referee that Sol Campbell’s’ headed goal in injury time didn’t count.

Even Maradona’s Hand of God cannot wipe away my deep affection for Argentina, because they have given us the greatest strike force pairing in the world – asado and malbec.

Asado is the Argentinian national dish, as well as the term for a range of cooking techniques using grills, barbecues and open fire pits. The main ingredient cooked on asado is beef, and traditionally it’s a communal gathering where several different cuts of beef are cooked –starting with the lowly cuts such as offal, black puddings and sweet breads, then working up to the prime steaks.

Recipe of the Day –
Pan-cooked asparagus & mixed fish

Pan-cooked asparagus & mixed fish
A brilliant dish with any kind of fish

This simple, flavorsome fish is great on the barbecue too or, even healthier, steamed


No matter what your budget, you can make this dish with all different types of fish. It’s nice to try to get a mixture of oily and white fish fillets, alongside things like shellfish, prawns and squid. You want everything to cook at the same time, so just make sure that whatever you use is all sliced up into pieces roughly the same size. You can cook it all together in a pan like I’m doing here or on the barbecue or, for a healthier way, you can steam it all – whichever, finish the dish off with extra virgin olive oil, lemon juice and chilli as these flavors all work so well with asparagus and fish.

Nutritional Information (amount per serving)
2.6g Carbs
1.3g Sugar
27.7g Fat
2.3g Saturates
74.0g Protein

Serves 2 Approx time: 15 Difficulty: super easy

olive oil
2 small red mullet or snapper fillets, from sustainable sources, ask your fishmonger, scaled and pinboned
1 royal bream fillet or sea bass fillet, from sustainable sources, ask your fishmonger, scaled, pinboned and cut in half
sea salt
freshly ground black pepper
2 small squid, from sustainable sources, ask your fishmonger, gutted and cleaned, tentacles trimmed and reserved
2-4 freshly shelled scallops, from sustainable sources, ask your fishmonger, cleaned and scored in a criss-cross fashion
10 medium asparagus spears, woody ends removed
1 small handful thyme tips
1 fresh red chilli, deseeded and chopped
extra virgin olive oil
1 lemon, juice of
1 small handful fennel tops

Get a really large frying pan, or two smaller ones, on the heat and add a lug of olive oil. Score the skin of your fish fillets all over, about 1cm deep, and season. Put the fish fillets into the pan, skin side down, with the squid tentacles. Add the scallops. Run your knife down one side of each squid to open them out, then quickly and lightly score the inside in a criss-cross fashion. Lay them in the pan, scored side down. Add the asparagus and gently shake the pan. Cook for a few minutes, then turn everything over and cook on the other side. Sprinkle over the thyme tips.

You’re the one in control of the pan, so if something looks cooked, take it out and keep it warm. Don’t watch things burn! When the fish has crispy skin, the scallops are golden brown with caramelized edges and the squid has curled up and is nicely chargrilled, remove the pan from the heat. Put the squid on a chopping board and roughly slice it into pieces at an angle, then return to the pan. Lay the fish fillets on each plate. Toss the asparagus, scallops and squid with half the chilli, a good drizzle of good-quality extra virgin olive oil and the lemon juice. Lightly season and mix together. Divide on top of the plated fish. Sprinkle with the rest of the chopped chilli and the fennel tops, and drizzle with extra virgin olive oil.

Recipe of the Day
Secret steak & chips, garlicky green bean


Secret steak & chips, garlicky green beans
This is a classic way to embrace any of those fantastic secret cuts of steak. For great results, cook your chosen steak hard and fast in a hot pan and preferably medium-rare, or possibly medium, but any more than that and it’ll tighten and become chewy. With homemade wedge chips, garlicky green beans and a creamy mushroom sauce on the side, you know this has got Saturday night written all over it.

Nutritional Information (amount per serving)

549kcal Carbs
39.6g Sugar
6.4g Fat
26.9g Saturates
9.2g Protein

Serves 4 Approx time: 50 Difficulty: not too tricky

800 g baking potatoes
olive oil
2 sprigs of fresh rosemary, (optional)
1 small onion
100 g button mushrooms
50 ml single cream
½ teaspoon Dijon mustard
400 g frozen green beans
4 cloves of garlic
1 x 500 g flank skirt steak, or any of the other secret steaks (for more information see page 148 of Save with Jamie)

Preheat the oven to 200ºC/400ºF/gas 6. Scrub the potatoes, then halve and slice into wedges. Parboil in a large pan of boiling salted water for 4 minutes, then drain and tip into a roasting tray. Drizzle over a little oil, add a pinch of salt and pepper, then toss together, pick in the rosemary leaves (if using), and cook for 40 minutes, or until golden and crispy, shaking occasionally.

Meanwhile, peel the onion, then slice with the mushrooms and put into a medium pan on a medium heat with a drizzle of oil and a pinch of salt and pepper. Cook for 10 minutes, or until lightly golden, then add the cream, mustard and a splash of water and leave to simmer on a low heat, adding a splash more water if needed to stop it getting too thick. Put the frozen beans into a large frying pan on a medium heat with a lug of oil, stirring occasionally while they defrost. Peel and slice the garlic and add to the pan once all the liquid has evaporated from the beans, then turn the heat down and cook for about 5 minutes, or until crispy and golden.

Season the steak with salt and pepper and rub with a little oil, then pound with your fists to flatten and tenderize. Sear it in a large hot frying pan (cut the steak in half if you need to) on a high heat. Turn every minute for 5 to 6 minutes for medium-rare, or until cooked to your liking, and chuck in a couple of sprigs of fresh thyme or rosemary for the last 2 minutes, if you’ve got it. Remove to a board to rest for 2 minutes, then add any resting juices to the mushroom sauce and season it to perfection. Slice the steak thinly across the length (you’ll notice there’s a grain to the meat and you want to cut across that) and serve on top of the beans. Spoon over the mushroom sauce, and serve with the crispy wedges on the side.

Jamie’s Foodie World Cup

Jamie’s Foodie World Cup
Published by | May 29, 2014 | In News


We know football isn’t for everyone, and we know that the offside rule still confounds some commentators, let alone your average punter.

Whether the World Cup in Brazil is the highlight of your year or the most boring period of TV scheduling ever devised, we’ve got coverage on the way that will please everyone. No two things bring people together more than sport and food – they are in our heads and our hearts all the time. So using just a few footballing metaphors, we’re going to be focusing on the cuisines, cultures and colors of every single nation in the World Cup.

That means for the next 32 days we’ll be giving you exclusive new recipes, delicious traditional drinks, exciting stories from around the world, and beautiful food photography. We’ve got tagines, barbecues, beers and coffee; we’re in France for Madeleines, Mexico for hands-on dinners and, of course, cooking up something super special for hosts Brazil.

So join us for Jamie’s Foodie World Cup to find out who’s up first. It’s a game changer, that’s for sure.

Oh, and go England!

Recipe of the Day – The best cauliflower & broccoli cheese

The best cauliflower & broccoli cheese


Cauliflower cheese has always been a big favourite in the Oliver household. I have to be honest, it’s such a staple I never thought I could do it better, but this version really has the edge, with broccoli mushed into the white sauce and the beautiful crunch of almonds and breadcrumbs on top – it’s epic! Good value frozen broccoli and cauliflower are perfect for this kind of cooking, and remember, the better the cheese, the better the dish.
Nutritional Information (amount per serving)
267kcal Carbs
16.9g Sugar
7.4g Fat
14.5g Saturates
6.7g Protein

Serves 8 as a side Approx time: 95 Difficulty: super easy

2 cloves of garlic
50 g unsalted butter
50 g plain flour
500 ml semi-skimmed milk
500 g fresh or frozen broccoli
75 g mature cheddar cheese
1 kg fresh or frozen cauliflower
2 slices of ciabatta or stale bread
2 sprigs of fresh thyme
25 g flaked almonds
olive oil

Preheat the oven to 180°C/350°F/gas 4. Peel and finely slice the garlic and put it into a medium pan on a medium heat with the butter. When the butter has melted, stir in the flour for a minute to make a paste, then gradually add the milk, whisking as you go, until lovely and smooth. Add the broccoli (cut up first, if using fresh) and simmer for around 20 minutes, or until the broccoli is cooked through and starts to break down, then mash or blitz with a stick blender (adding an extra splash of milk to loosen, if using fresh broccoli). Grate in half the Cheddar and season to perfection.

Arrange the cauliflower in an appropriately sized baking dish (cut into florets first, if using fresh), pour over the broccoli white sauce and grate over the remaining Cheddar. Blitz the bread into breadcrumbs in a food processor, then pulse in the thyme leaves and almonds. Toss with a lug of oil and a pinch of salt and pepper, then scatter evenly over the cauliflower cheese. Bake for
1 hour, or until golden and cooked through, then enjoy!

Recipe of the Day – Fresh pineapple with crème fraîche

Fresh pineapple with crème fraîche & mint
Perfect for summer

This is one easy-peasy pineapple recipe and makes a deliciously light dessert at barbecues


Nutritional Information (amount per serving)

143kcal Carbs
15.5g Sugar
15.4g Fat
8.0g Saturates
5.4g Protein

Serves 4 Approx time: 10 Difficulty: super easy

1 small tub crème fraîche
1 vanilla pod, scored lengthways and seeds scraped out
1 pineapple
icing sugar, for dusting
1 handful fresh mint, leaves picked and finely sliced

Preheat your barbecue. Beat the crème fraîche with the seeds from the vanilla pod and put to one side.

Cut the ends off the pineapple. Sit it on a board and cut off the skin in wide strips from top to bottom, making sure you cut out any woody eyes. Thinly slice the pineapple, and dust the slices with icing sugar.

Make sure the bars of the barbecue are clean – especially if you’ve been cooking fish or meat beforehand – and drop the slices of pineapple on to it. Grill for about 30 seconds on each side then lift off with the tongs and transfer to a serving plate.

Serve scattered with mint and a generous dollop of vanilla-flavoured crème fraîche.

Recipe of the Day – Griddle-pan waffles

A super-tasty breakfast treat

There’s no need to buy a waffle iron for these bad boys. These are made straight in a griddle pan and they’re delicious!


Nutritional Information (amount per serving)
406kcal Carbs
46.6g Sugar
4.4g Fat
26.9g Saturates
14.6g Protein

Serves 4-6 Approx time: 35 Difficulty: super easy

2 free-range eggs
300 ml milk
225 g self-raising flour
2 teaspoons baking powder
¼ teaspoon salt
100 g unsalted butter, melted and cooled, plus about 1 tsp extra

I’m a little in love with this. I was trying different ways of cooking waffles, and looked at a griddle pan and thought… Aha! You know
what, it works like a charm.

Crack the eggs into a bowl, add the milk and whisk to combine. Sift in the flour, baking powder and salt then whisk until fully combined. Add the cooled melted butter and gradually stir it through the mixture. It’s important not to stir the mixture any more after this or your waffles may be tough.

Place your griddle pan over a high heat, add the extra teaspoon of butter and as soon as it’s melted pour in the waffle batter and spread it around to fill the pan. You could also make smaller waffles, if you prefer – you’ll need to do 2 at a time.

Lower the heat to medium-low and cook the waffles for around 6 minutes, or until lightly golden on the bottom. Flip over and continue to cook for around 6 minutes, until golden and cooked through. (It can be tricky to flip a whole waffle, but be bold and go for it – if it breaks, don’t worry, you can rock the rustic look.)

Give the waffle an extra couple of minutes on each side to crisp up, then serve them with your toppings. I like mine with bacon, egg and maple syrup, but you can serve them with berries and yoghurt, or whatever you like.

Recipe of the Day – Crackin’ crab briks with couscous salad & salsa

Crackin’ crab briks with couscous salad & salsa
Filo pastry parcels filled with delicious spicy crab

These North African-style crab briks are great for a beautiful, speedy lunch


Nutritional Information (amount per serving)
457kcal Carbs
46.1g Sugar
6.4g Fat
13.4g Saturates
1.7g Protein

Serves 4 Approx time: 15 Difficulty: not too tricky

For The Briks
1-2 preserved lemons
2 spring onions
½ a bunch of fresh coriander
400 g pot-caught crabmeat (a mixture of brown & white meat), from sustainable sources
2 teaspoons harissa, plus extra to serve
4 large sheets of filo pastry (from a 270g pack)
olive oil
For The Salad
½ teaspoon caraway seeds
½ a mug (150g) couscous
2 teaspoons sun-dried tomato purée
½ a bulb of fennel
½ a bunch of fresh mint
1 lemon
extra virgin olive oil
1 pomegranate
For The Salsa
1 large ripe tomato
1 thumb-sized piece of ginger
½ a lemon
To Serve
fat-free natural yoghurt

Ingredients out • Kettle boiled • Large frying pan, medium heat • Food processor (coarse grater)

Finely chop the preserved lemons, trimmed spring onions and coriander (stalks and all) • Mix in a bowl with the crabmeat and harissa • Lay out a sheet of filo pastry, add ¼ of the mixture and shape into the size of a packet of playing cards at the center of the bottom of the sheet, then push your thumb into the center of the filling to make a space for it to expand as it cooks • Fold in the sides, then fold them up • Repeat until you have 4 briks • Put 1 tablespoon of olive oil into the pan, then add the briks and cook until golden and crisp on both sides • Add the caraway seeds to the side of the pan and toast for a minute, then scrape into a salad bowl

Put ½ a mug of couscous, 1 mug of boiling water, the tomato purée and a pinch of salt into a bowl and cover • Pick and reserve the fennel tops, then roughly chop and grate the bulb in the processor • Tip into the salad bowl, then chop and add the top leafy half of the mint • Squeeze in the lemon juice and drizzle with 1 tablespoon of extra virgin olive oil • Season to taste and toss everything together

Finely grate the tomato and ginger into a little bowl • Add a pinch of salt and pepper, a good squeeze of lemon juice and 1 tablespoon of extra virgin olive oil and mix together • Fluff up the couscous, then tip on to a platter • Pile the salad in the middle, then bash the halved pomegranate over the top so the seeds tumble out • Scatter over the reserved fennel tops, pop the crab briks on a board and serve with dollops of yoghurt and the salsa