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Jamie Oliver rekindles his Italian love affair to serve up classic family favourites

Peel the onions and celery, then finely chop both and place in a large pan on a medium heat with 2 tablespoons of olive oil. Cook for 15 minutes, stirring occasionally.

This is a good time to prep your green veg, chopping courgettes and fennel into 1⁄2cm

chunks, and finely slicing broccoli, asparagus, chard and kale. Put the veg aside.

Stir the rice into the pan for 2 minutes then pour in the stock. Tie the herbs together and add to the pan. Bring to the boil then simmer gently for 15 minutes.

Meanwhile, peel the garlic and pound into a paste in a pestle and mortar with a pinch of sea salt. Finely grate in the Parmesan and lemon zest, squeeze in the juice and muddle in 4 tablespoons of extra virgin olive oil.

Stir the veg into the soup and simmer for a final 10 to 15 minutes, ensuring that the veggies retain their vibrancy.

Season to perfection then divide between warm bowls. Finish with spoonfuls of pesto.

36.9g 324kcal 3.4g 6.3g 13g 16.8g 0.9g 3.7g

JAMIE OLIVER fell in love with Italian food 25 years ago. Recently he’s been back in the country meeting the Italian grandmas with the oldest, and best, family recipes for his new TV show and book.

Now he’s sharing his ultimate recipes – a mixture of fast and slow cooking, famous classics with a Jamie twist, simple everyday dishes and more indulgent labour-of-love choices for weekends and parties.

He promises these recipes – which he hopes will inspire a new generation to pass on cookery knowledge – will deliver big on flavour and comfort, “transport you straight to Italy and, ultimately, make you feel very happy.

Viva Italia!” Trim and slice the leeks and fennel, then peel and finely chop the garlic. Melt the butter in a large pan over a medium heat, strip in most of the thyme leaves, then stir in the veg. Season, then fry for 15 minutes, stirring regularly.

Pour in the wine, cover and cook for 30 minutes, or until soft and sweet. Stir regularly and add splashes of water, if needed.

Stir in the flour minutes then g milk, a splash at a tim constantly. Simmer stirring occasionally half the nutmeg. Remove from t grate in half the in half the Taleggio a Taste and season to sea salt and black pe and leave to cool. Preheat the ov assemble, layer and pasta sheets in a dish, adding little bo mozzarella, Gorgonz remaining Taleggio a finishing with a final Finely grate over the pecorino and any ot cheese, then bake fo or until golden and b Pick the remain leaves, toss in a scatter over for the Leave to stand for 15 dig in.

584Kcal 25.8g 1.8g 1.4g 3 4

Serves 6 to 8Total time: 1 hour 10 minutesINGREDIENTS2 onions2 sticks of celery olive oil600g mixed green veg, such as courgettes, fennel, tenderstem broccoli, asparagus, chard, kale, peas, broad beans 200g Arborio risotto rice 2 litres organic chicken or veg stock1 mixed bunch of fresh rosemary & thyme (30g) 2 cloves of garlic50g Parmesan cheese1 lemon extra virgin olive oil SENSATIONAL Jamie Oliver has drawn on his love of Italian food for his latest recipes Serves 8 to 10Total time: 2 hours 20 minutes, plus coolingINGREDIENTS4 large leeks3 bulbs of fennel6 cloves of garlic50g unsalted butter1⁄2 bunch of fresh thyme (15g) 125ml Soave white wine75g plain flour1.5 litres whole milk1 whole nutmeg, for grating50g pecorino/parmesan cheese 100g Taleggio cheese400g dried lasagne sheets125g ball of mozzarella cheese 100g Gorgonzola cheese olive oil