From luscious linguine to perfect pannacotta: Jamie shows you how to cook like an Italian
1tsp olive oil 1 fresh rosemary sprig, leaves picked and finely chopped 1 garlic clove, finely chopped ½ a free-range chicken, boned by your butcher ¼ of a cos lettuce, cut lengthways ½ a red chicory, cut lengthways 10g (¼oz) finely grated Parmesan Fresh basil leaves and olive oil, to serve
For the croutons
140g (5oz) ciabatta bread 1tbsp olive oil ½ a garlic clove, finely chopped
For the dressing
2 anchovy fillets, finely chopped 1tbsp fat-free natural yoghurt 1 garlic clove, finely chopped Juice of ½ a lemon 40ml (11⁄ oz) whole-egg mayonnaise 10g (¼oz) freshly grated Parmesan To make the dressing, combine all the ingredients and season to taste.
To make the croutons, preheat the oven to 170°C/gas 3. Tear the bread into chunks and toss with the olive oil, garlic and some salt and pepper. Bake until golden brown.
Mix the oil with rosemary, garlic and some salt and pepper, and rub into the chicken. Get a griddle pan hot, then grill the chicken, turning, till it’s cooked, crisp-skinned and the juices run clear.
Mix the lettuce, chicory and croutons with the dressing, top with Parmesan, basil and a drizzle of olive oil, and serve with the crisp, juicy chicken to the side. Heat olive oil in a casserole and add onion, chilli flakes and bouquet garni. Cook over a medium heat, stirring, until the onions are softened and turning golden. Add the garlic and cook for a further minute or two, then add the lentils and stock. Bring to the boil, then simmer for 15 minutes. Add the beans, broccoli,