COOK UP JAMIE’S FAMILY FAVOURITES

The TV chef is on a mission to encourage us to cook and eat together with these exclusive new recipes

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ew research has revealed a surprising – eat. it has In the transformed report, upside to lockdown how we commissioned by Hotpoint as part of its Fresh Thinking food waste campaign, one- third of people questioned rediscovered their love of cooking during lockdown, while two in five sat down to eat as Studies a more family. often have shown that eating with others has multiple benefits, from boosting mental health and fostering a sense of connection to encouraging healthier food choices. Now chef Jamie Oliver is on a mission to habits encourage going. us to keep these good He has teamed up with Hotpoint to reveal his favourite family recipes, which are as much fun to cook together as they are to eat together. Jamie says: “This year has inspired a lot of us to get creative in the kitchen as we’ve spent more time than ever cooking at home with our families and loved ones. Get stuck in and give it a go.”

SUPER BREAKFAST MUFFINS MAKES 12

Olive oil

300g carrots

300g sweet potatoes

2 large bananas ( 300g)

90g raisins or sultanas

6 large free- range eggs

250g self- raising flour

3 tbsp cottage cheese

1 tbsp runny honey, plus extra for drizzling

1 pinch ground cinnamon

1 tbsp flaked almonds ( optional)

1 Preheat oven to 180C/ 350F/ gas 4. Line a 12- hole muffin tin with paper cases or 15cm folded squares of greaseproof paper, then lightly wipe with oiled kitchen paper.

2 Scrub carrots and potatoes, and coarsely grate into a large bowl. Peel and slice the bananas, put 12 slices aside and add the rest to the bowl with the raisins.

3 Crack in the eggs, add the flour, cottage cheese, honey and cinnamon, and stir until combined.

4 Divide the mixture evenly between the muffin cases. Place a slice of banana on top of each, then sprinkle over flaked almonds ( if using) and an extra drizzle of honey.

5 Bake for 35 minutes, or until golden and cooked through. Let them cool for at least 10 minutes before tucking into two for breakfast, or one as a snack. Will keep in the fridge for a couple of days.

LEFTOVER CHICKEN CURRY SERVES FOUR TO MAKE THE CURRY:

2 onions

2 cloves garlic

5cm piece ginger Olive oil

2 tbsp rogan josh curry paste

500g ripe cherry tomatoes

400g tin of chickpeas

400ml tin light coconut milk

400g leftover cooked chicken

100g baby spinach

15g fresh coriander

6 tbsp natural yogurt

TO MAKE THE FLATBREADS:

375g self- raising flour

375ml natural yogurt

3 mixed- colour fresh chillies

Nigella seeds, for sprinkling

1 For the flatbreads, put flour, yogurt and a pinch of salt in a bowl, then mix until it just comes together. Tip out and knead on a flour- dusted surface until smooth. Place back in the bowl, loosely cover and leave to rest.

2 Peel and slice onion, garlic and ginger. Place in a large pan with 1 tbsp oil and curry paste. Cook on a medium- low heat for 15 minutes, stirring occasionally.

3 Carefully plunge tomatoes into boiling water for one minute, then drain and pinch off skins. Add to pan, along with chickpeas ( juice and all) and coconut milk. Stir well, simmer for 10 minutes until thickened, stirring occasionally.

4 Meanwhile, divide dough into six, then roll out each piece until just under 1cm thick. Finely slice the chillies, then sprinkle over the flatbreads along with the nigella seeds, and press in. One at a time, cook in a griddle pan on a medium- high heat for three minutes, until golden and cooked through, turning halfway. Brush with oil and keep warm in a clean tea towel.

5 Shred chicken and stir through the curry, along with the spinach. Taste and season with salt and black pepper, adding a splash of water to loosen, if needed.

6 Scatter over coriander leaves and plate up with a dollop of yogurt and flatbreads. Delicious served with steamed basmati rice too.

NEXT- LEVEL MAC ’ N’ CHEESE SERVES EIGHT

2 onions

50g unsalted butter

4 tbsp plain flour

1.2l semi- skimmed milk

250g leftover strong cheese ( eg cheddar or Parmesan)

1 whole nutmeg, for grating

600g dried macaroni

250g asparagus

220g tenderstem broccoli

100g baby spinach

125g ball of mozzarella Olive oil

2 cloves of garlic, bashed

80g wholemeal breadcrumbs

3 sprigs fresh rosemary

1 Preheat oven to 190C/ 375F/ gas 5. Peel and slice onions, then place in a large casserole pan over a mediumhigh heat with the butter. Cook for 15 minutes, stirring occasionally.

2 Stir in the flour, followed gradually by the milk, then simmer for five minutes, stirring regularly.

3 Grate half the cheese into the sauce and mix well. Add a good grating of nutmeg, then taste and season with salt and pepper.

4 Meanwhile, cook the pasta in a large pan of boiling water for five minutes, then drain, reserving a mugful of cooking water to one side.

5 Trim asparagus and broccoli, then chop into macaroni- sized pieces, leaving tips and florets intact.

6 Stir the pasta, chopped veg and spinach into the cheese sauce, loosening with a splash of pasta water if needed. Transfer to a 25cm x 30cm baking dish, tear over the mozzarella and grate over the remaining cheese. Bake for 25 minutes until golden and bubbling.

7 For the crispy breadcrumb topping, place a frying pan over a medium heat with 1 tbsp oil. Bash and add the garlic cloves, followed by breadcrumbs, then the rosemary leaves. Fry for five minutes until golden and crispy.

8 Remove mac ‘ n’ cheese from the oven and sprinkle over the breadcrumbs. Delicious served with a green salad.

PIZZA TWISTER BREAD SERVES SIX

500g strong bread flour, plus extra for dusting

7g sachet dried yeast

Olive oil Extra virgin olive oil Balsamic vinegar

15g bunch of basil

150g mixed-colour cherry tomatoes

1 courgette

10 black olives

100g red pesto

125g ball of mozzarella cheese

1 Place the flour in a large bowl with a pinch of salt. Pour 325ml tepid water into a jug. Add yeast and mix for a couple of minutes until dissolved. Add a pinch of flour and mix well, then pour into the bowl. Use a fork to mix it together until you can’t move it any more.

2 Using clean hands, bring it together as a ball of dough, kneading and moving it around the bowl until it comes away from the sides.

3 Transfer dough to a flour- dusted surface and keep kneading for five minutes, or until you have a silky, elastic dough.

4 Using floured hands, shape dough into a rough ball, put in an oiled bowl and cover with a clean, damp tea towel. Allow it to prove for an hour, until doubled in size, in a warm, draught- free place.

5 Meanwhile, drizzle 1 tbsp extra virgin olive oil and balsamic vinegar into a large bowl. Tear in basil leaves, halve the tomatoes and finely slice the courgette, adding them to the bowl. Squash and de- stone the olives, tear the flesh and toss everything together gently with your hands.

6 Once the dough has risen, knock the air out by punching it, then knead on a flourdusted surface for 30 seconds until smooth.

7 Roll out the dough to about the size of a tea towel, then rub the red pesto all over, spreading it to the edges. Scatter courgette mix evenly and tear the mozzarella over it.

8 Roll up the dough lengthways like a Swiss roll, wrapping the fillings inside, then with a sharp knife cut into twelve chunks. Place the pieces close together, swirl- side up, in an ovenproof pan ( about 26cm) or on a snug, oiled baking tray, then cover with a clean tea towel. Leave to prove again for 30 minutes to an hour, or until doubled in size.

9 Preheat oven to 180C/ 350F/ gas 4. Bake on bottom shelf for about 35 minutes until golden and crispy. Turn loaf out on to a board and allow to cool slightly before serving.