Recipe of the day – Gennaro’s spaghetti alla puttanesca


“This beautiful, punchy, authentic pasta recipe can be rustled up in no time. ”

Serves 4
Cooks In 15 minutes
Difficulty : Super easy

Nutrition per serving

Calories       457    23%
Fat               10g     14%
Saturates   1.3g       7%
Protein     15.7g    35%
Carbs        74.7g    29%
Sugars        1.4g      2%

Of an adult’s reference intake


  • 400 g dried spaghetti
  • olive oil
  • 4 garlic cloves , peeled and finely sliced
  • 3 anchovy fillets , chopped
  • 2 fresh red chili , sliced (seeds in)
  • a small handful of black olives , destoned
  • 2 handfuls very ripe cherry tomatoes , halved
  • a small bunch of fresh basil , leaves picked
  • Parmesan cheese , to serve


  1. Bring a large pan of salted water to the boil, then add the spaghetti and cook according to packet instructions.
  2. Meanwhile, place a large frying pan over a medium–high heat. Add a good lug of olive oil, followed by the garlic, anchovy and chilli. Tear in the olives and stir for 2 minutes, or until the garlic starts to turn golden and the anchovies melt into the base. Add the cherry tomatoes, a good splash of pasta water and cover with a lid. Cook for 3 to 4 minutes, or until the cherry tomatoes start to cook down slightly.
  3. Drain the pasta, reserving a cupful of cooking water. Add the basil to the sauce along with the pasta and a splash of the reserved cooking water, to loosen. Have a taste and season if needed. Transfer to a serving platter and top with a good shaving of fresh Parmesan.


Recipe of the Day – Anzac biscuits


A brilliant teatime treat

“Celebrate Anzac Day with these Anzac biscuits – crisp on the outside
and deliciously chewy in the middle, you’ll love them! ”

Makes 16
Cooks In20 minutes plus cooling
Difficulty: Super easy

Party food, Australia day, Vegetarian

Nutrition per serving

Calories 146 7%
Fat 8.8g 3%
Saturates 5.8g 29%
Protein 1.6g 4%
Carbs 16.9g 7%
Sugars 8.2g 9%
Salt 0.1g 2%
Fiber 1.3g –
Of an adult’s reference intake

100 g unsalted butter
2 tablespoons golden syrup
1 teaspoon bicarbonate of soda
120 g plain flour
80 g porridge oats
100 g golden caster sugar
80 g desiccated coconut
1 teaspoon vanilla extract
1 orange , zest from

Preheat the oven to 180ºC/350ºF/gas 4. Line 2 large baking trays with
grease proof paper.
Melt the butter in a small pan over a low heat, then stir in the golden syrup.
In a small bowl, combine the bicarbonate of soda with 3 tablespoons of boiling water, then stir it into the butter mixture.
Combine the flour, oats, sugar and coconut in a medium bowl. Make a well in the middle, then add the butter mixture, vanilla extract and orange zest. Give the wet ingredients a good mix, then gradually stir in the dry ingredients to combine.
Place heaped tablespoons of the mixture onto the prepared baking trays, leaving a rough 3cm gap between each one. Place in the hot oven for around 10 minutes, or until golden, then transfer to a wire cooling rack to cool completely.

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Mediterranean “chicken ‘n chips”


Roasted lemon wedges, fresh thyme & olives
“Lovely lemony chicken legs with crushed new potatoes, all cooked in one tray – it’s such an easy, satisfying dinner and the zingy, herby flavors will bring a bit of sunshine to the table. ”



Serves 4

Cooks In1 hour
Difficulty: Not too tricky

Nutrition per serving

  • Calories     479  24%
  • Fat           25.3g  36%
  • Saturates  6.2g  31%
  • Protein    27.7g 62%
  • Carbs      34.8g  13%
  • Sugars      2.6g    3%
  • Salt          1.27g  21%
  • Fiber         4.9g-

Of an adult’s reference intake

Jamie Magazine
Recipe From

Jamie Magazine

By Clare KnivettFind out what’s in our latest issue


  • 1 lemon
  • 4 free-range chicken legs
  • 1 kg new potatoes
  • 4 sprigs of fresh rosemary
  • 1 bunch of fresh thyme
  • 2 fresh bay leaves
  • olive oil
  • 100 g pitted green olives

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  1. Preheat the oven to 180ºC/350ºF/gas 4.
  2. Slice the lemon lengthways into quarters and place in a large roasting tin with the chicken legs, new potatoes and all of the herbs. Toss in 1 to 2 tablespoons of oil, season well and roast for 45 minutes.
  3. Remove the tray from the oven. Carefully squeeze the roasted lemon wedges over everything, squashing down some of the potatoes so they burst – this gives you a bigger surface area so they soak up lots of flavour and get nice and crispy.
  4. Add the olives, give everything a stir and roast for another 15 minutes, or until the chicken is cooked through and the potatoes are golden.
  5. Remove from the oven and serve – this is delicious with a handful of watercress on the side.

Organic and free-range chickens have lived longer and are stronger, healthier birds. A happier bird makes for happier food. Plus they taste better. Join our Food Revolution!


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