Recipe of the Day – The best fish baps

The best fish baps with mushy peas & tartare sauce
My super-quick twist on the fish finger buttie


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These crispy fish finger sarnies are a little bite of heaven, especially with my mushy peas

Jamie’s 15-Minute Meals Recipe
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The best fish baps with mushy peas & tartare sauce

My super-quick twist on the fish finger buttie

 

Serves 4

15m

Super easy

 

Family Food – Recipes & guidance for feeding your family

For the peas
1 medium potato
500 g frozen peas
½ a bunch fresh mint

For the sauce
6 cornichons
1 tablespoon capers
1 little gem lettuce
250 g fat-free natural yoghurt
¼ a bunch fresh flat-leaf parsley
1 lemo

Method:
Ingredients out • Kettle boiled • Oven at 130°C/250°F/gas ½ • Small lidded pan, high heat • Large frying pan, high heat • Food processor (bowl blade)

START COOKING
Put the baps into the oven • Slice the potato 0.5cm thick, put it into the small pan, cover with boiling water and the lid and bring to the boil • On a sheet of greaseproof paper, season the fish with salt, pepper and the cayenne, then sprinkle over the flour to coat

Pour 2 tablespoons of oil into the frying pan and add the fish • Cook until golden, finely grating the Parmesan over the top when you flip it over • Tip the frozen peas into the pan with the potato, then rip in the leafy top half of the mint and replace the lid

Put the cornichons, capers, lettuce and yoghurt into the processor • Tear in the top leafy half of the parsley, squeeze in the lemon juice, then whiz up, season to taste and pour into a bowl • Drain the peas and potatoes, purée in the processor and season to taste • When the fish is perfect, get the baps out of the oven and serve with the peas, tartare sauce, pinches of cress and lemon wedges
Nutritional Information Amount per serving:
Sugar
We all deserve a treat sometimes, but try to limit your sugar intake. Most of your sugar should come from raw fruit and milk, because they give us lots of nutrients too. Always check food labels so you know how much sugar you’re eating.

Calories 665 33%
Carbs 71.4g 27%
Sugar 14.4g 16%
Fat 17.8g 25%
Saturates 5.4g 27%
Protein 50g 111%

Of an adult’s reference intake


Recipe of the Day – Gennaro’s butternut squash

Gennaro’s butternut squash & pancetta penne
Quick & easy pasta

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With the sweetness of the squash, the saltiness of the pancetta and
a hint of rosemary, this is the perfect autumnal pasta dish.

Serves 4
prepare time:40m
Not too tricky

Ingredients:
60 g higher-welfare slices of pancetta
3 banana shallots, peeled
½ a fresh red chilli
650 g butternut squash, peeled and deseeded
extra virgin olive oil
2 sprigs of fresh rosemary, leaves picked
600 ml hot organic vegetable stock
400 g penne
sea salt
freshly ground black pepper
10 g Parmesan cheese, plus extra to serve

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The Pasta Book Recipe
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Method
Start by preparing your ingredients. Finely slice the pancetta, shallots and chilli, then chop the squash into 1cm cubes. Heat 4 tablespoons of oil in a large frying pan over a medium-high heat, add the pancetta and fry for 1 minute, then stir in the shallots, chilli and rosemary leaves. Cook for a further 2 to 3 minutes, then stir in the squash and pour in the hot stock. Bring to the boil, then simmer for 20 minutes, or until the squash is tender and the liquid has reduced slightly.

Meanwhile, cook the penne in a large pan of boiling salted water until very al dente – it’ll continue cooking in the sauce so it’s important to undercook it. Reserving some of the cooking water, drain the penne and add to the sauce. Stir gently, adding a splash of the cooking water to loosen, if needed, then cook for a further 2 minutes to let the penne soak up all those beautiful flavours. Finely grate in the Parmesan and stir until deliciously creamy. Serve with a twist of pepper and an extra grating of Parmesan.

Nutritional Information
Amount per serving:
Protein
Protein helps our muscles to grow and repair, as well as providing you with essential amino acids. When it comes to protein, try to eat leaner sources such as chicken and fish or non-meat sources such as eggs, dairy, beans, nuts, seeds, tofu and pulses.

Calories 600 30%
Carbs 92g 35%
Sugar 11.4g 13%
Fat 19.9g 28%
Saturates 4.2g 21%


Recipeof the Day – Superfood salad

Superfood salad

With quinoa & roasted sweet potato

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Serves 6
40m (plus cooling)
Not too tricky

Method:

Preheat the oven to 200ºC/400ºF/gas 6. Scrub and chop the sweet potatoes into 2.5cm chunks. Place into a roasting tray with the chilli flakes, ground coriander and cinnamon, a drizzle of olive oil and a little salt and pepper, then toss well. Spread out into an even layer and place in the hot oven for 15 to 20 minutes, or until golden and crisp.

Meanwhile, cook the quinoa according to the packet instructions in
a medium pan of boiling salted water. Click off and slice the broccoli into small florets, then halve and finely slice the stalk. Place into a heatproof colander and rest it over the quinoa pan. Cover and steam for 3 minutes, or until just tender. Once cooked, drain and rinse the quinoa under cold running water, then leave to cool along with the broccoli. Remove the sweet potato from the oven and leave it to cool, too.

Meanwhile, toast the nuts in a dry frying pan over a medium-high heat for 2 to 3 minutes, then transfer to a pestle and mortar and crush lightly. Halve the pomegranate and squeeze the juice from one half into a large bowl. Add 3 times as much extra virgin olive oil, the lime juice and balsamic vinegar. Whisk well and season to taste.

Add the cooled broccoli and sprouts to the dressing, then snip in the cress. Roughly chop the coriander (stalks and all), finely slice the chilli and add to the bowl along with the quinoa and sweet potato. Toss well, spread out on a serving platter, then scoop out and dot over the avocado flesh. Bash the reserved pomegranate half with a wooden spoon so the seeds come tumbling out and scatter these over the platter along with the nuts, snip the cress on top, then serve with a crumbling of feta cheese.

Nutritional Information Amount per serving:
  • Calories 385.5 19%
  • Carbs 46.9g 18%
  • Sugar 11.3g 13%
  • Fat 18.4g 26%
  • Saturates 3.3g 17%
  • Protein 11g 24%
>Of an adult’s reference intake

 


Recipe of the Day – Green Chilli

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Perfect with tortillas and yoghurt

Jamie’s America Recipe

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Ingredients
  • olive oil
  • 800 g higher-welfare pork mince
  • 1 teaspoon dried sage
  • sea salt
  • freshly ground black pepper
  • 2 onions, peeled and roughly chopped
  • 3 cloves garlic, peeled and finely sliced
  • 2 green peppers, deseeded and roughly chopped
  • 6 small green chillies, roughly chopped
  • 4 large ripe red tomatoes, chopped into small chunks
  • 1 romaine lettuce, leaves washed and spun dry
  • 1 small bunch fresh mint
  • 4 spring onions
  • 1 packet flour tortillas
  • 1 lime
  • soured cream or natural yoghurt,

Method:

This green chilli is so delicious, simple to make and a total pleasure to eat. In England, we’re sort of brainwashed into thinking of chilli as just being chilli con carne, but this is completely different and I absolutely love it. I think it’s cleaner, braver and fresher than your average chilli. You can make your own flatbreads or use tortillas, or you can even serve with chapattis or naans instead.Put a large pan on a high heat and add a little olive oil. Add the pork mince, dried sage and a good pinch of salt and pepper. Use a wooden spoon to break the meat up a bit and stir it about, then cook for a few minutes, stirring occasionally. Add your onions, garlic, peppers and chillies, stir everything together, then fry for 15 minutes on a high heat until any liquid from the pork has evaporated and everything is starting to turn golden. When it looks good, stir in your chopped tomatoes and half a glass of water. Remember that it’s supposed to be quite dry (in a really wholesome and nice way), not stewy and wet, so don’t add too much water.

Turn the heat down to medium and let it tick away for 10 minutes or so while you wash and roughly chop up the lettuce. Pick the leaves from the bunch of mint and roughly chop them. Trim and finely slice your spring onions.

When you’re ready to serve your chilli, warm your tortillas in the oven at 180°C/350°F/gas 4 for a few minutes or in a dry pan for 30 seconds. Taste your dense chilli. More than likely it will need another good pinch of salt and pepper. If you want to give it a nice fresh edge, you can squeeze in the juice of a lime. Stir in half your chopped mint.

Push a warm tortilla or flatbread into each of your little bowls and spoon some delicious green chilli on top of each one. Top with your chopped lettuce and a dollop of yoghurt. Sprinkle over the rest of your mint and spring onions and serve right away with some cold beers.

Nutritional Information Amount per serving:
Calories 623 31%
Carbs 43.7g 17%
Sugar 15.4g 17%
Fat 27.3g 39%
Saturates 9.6g 48%
Protein 47.5g 105%
Of an adult’s reference intake