Jamie Oliver’s Recipes From His New One-Pot Cookbook

JIt’s the perfect dish to have in your repertoire, as one recipe can be turned into multiple dishes.

sweet potato pepper

Serves: 12

Ingredients:

6 sweet potatoes (250 g each)

Olive oil

1 teaspoon cumin seeds

1 jar 95 g chipotle pepper paste

500 g fresh or frozen chopped onions, carrots and celery

½ bunch coriander (15g)

3 cans of 400 g black beans

3 cans of 400 g quality plum tomatoes

60g feta cheese

Method:

1. Preheat the oven to 180C. Place a large, deep saucepan over medium-high heat. Peel the sweet potatoes, placing them in the pan as you go. Add a tablespoon of olive oil and sauté for five minutes, turning occasionally, until they begin to brown. Push aside, add the cumin, let it sizzle, then pour in the jar of chipotle pepper paste and add two jars of water. Pour in the chopped vegetable mixture, finely chop and add the cilantro stalks, reserving the leaves, then bake for an hour.

2. Remove from oven and add beans, juice and all, then tomatoes, crumpling between clean hands, along with a new can of water. Mix well, then roast for another hour or until the sweet potatoes are tender. Season to perfection, then – if you’re enjoying it right away – crumble the feta and tear the coriander leaves, to serve. Enjoy it as is, grouping together extra portions to store in the fridge or freezer for future meals.

Sweet Potato Chilli Nachos

Heat some chili until piping hot, then spoon it over crispy tortilla chips and grate it over some cheddar cheese, finishing with sliced ​​jarred jalapeños and a few cilantro leaves fresh or baby mint, if you have it.

Sweet Potato and Chilli Quesadilla

For two, mash leftover sweet potatoes and shredded melted cheese between two tortillas and toast on both sides in a hot skillet until golden brown. Remove, then quickly reheat chilli until very hot. Add the jalapeños, yogurt and fresh cilantro.

Sweet potato and avocado chili soup

Slice some remaining sweet potatoes. Blend chilli in a blender, diluting with a little water, if necessary. Reheat both in a saucepan until piping hot, then serve with cubes of ripe avocado, fresh cilantro leaves, yogurt or sour cream, and toasted tortillas.

Chilli sweet potato salad

Reheat chilli until piping hot, then serve with rice and a crunchy salad like grated carrots and juicy tomatoes, seasoned with lemon and fresh cilantro. Finish with yogurt or sour cream, a drizzle of hot sauce and a tiny bit of feta.

Sweet Potato Chili Wrap

Heat some chilli until very hot, then pour it on a warm tortilla and add some shredded lettuce, fresh mint leaves and a little crumbled feta. Serve with a wedge of lime, to squeeze over.

Sweet potato chili jacket

Keep it classic – heat some chilli until piping hot, then pour over a crispy potato and serve with a dollop of yogurt or sour cream, a tiny bit of feta and a few coriander leaves fresh, if you have it.

Smoked salmon pasta

For a speedy midweek meal, it doesn’t get better than this

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For a quick midweek meal, it doesn’t get better than this

(David Loftus)

Serves: 1

Ingredients:

125g of fresh lasagna sheets

2 spring onions

80g of spinach

60g smoked salmon (2 slices), sustainably sourced

½ lemon

5 g parmesan

Olive oil

1 tablespoon of cottage cheese

Optional: extra virgin olive oil

Method:

1. Boil the kettle. Cut the lasagne sheets in half lengthwise, then into 2cm strips, using a wavy knife if you have one. Cut the spring onions and chop them finely with the spinach and half the salmon. Finely grate the lemon zest, then the parmesan, keeping them separate. Place a 28cm skillet over high heat.

2. Once hot, put a little olive oil in the pan with the spring onions, spinach, chopped salmon and lemon zest. Divide the pasta into the pan, then carefully pour in enough boiling water to cover the pasta – about 250ml. Boil for four minutes, or until the pasta has absorbed most of the water and you have a nice sauce, stirring regularly and loosening with a little extra water, if necessary. Turn off the heat, squeeze the lemon juice, add the cottage cheese and parmesan, then season to perfection. Gently tear apart the remaining salmon and finish with a drizzle of extra virgin olive oil, if desired.

Chocolate party cake

Few things go better than chocolate and orange, and this cake is made even more decadent with double buttercream

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Few things go better than chocolate and orange, and this cake is even more decadent with double buttercream.

(Richard Clatworthy)

Serves: 20

Ingredients:

450g unsalted unsalted butter, plus extra for greasing

650g icing sugar

4 large free-range eggs

250g self-rising flour

2 teaspoons baking powder

75g cocoa powder

1 box (300 g) mandarin segments in juice

150g light cream cheese

Method:

1. Preheat the oven to 180C. Grease a 25cm x 30cm roasting pan and line with a sheet of damp parchment paper. In a food processor, mix 250 g of butter and icing sugar, then break the eggs, add the flour, the baking powder, 50 g of cocoa and a little juice from the tin of mandarins, and mix again until smooth consistency. Use a spatula to carefully pour the mixture into the tray in an even layer and bake for 20 minutes, or until it has risen and an inserted skewer comes out clean. Remove from the oven, let stand for five minutes and place on a wire rack to cool completely.

2. Meanwhile, prepare the buttercream. In the food processor, blend the remaining 200g butter and 400g icing sugar until pale and fluffy, then pulse in the cream cheese, thinning it out with a little tangerine juice, if necessary. Drain the mandarin segments and place them on absorbent paper. On a serving board, carefully cut the cold cake down the middle to get two large flat rectangles (I like to use a bread knife and run it under the hot tap first to get a smooth cut). Spread a third of the buttercream on one of the cakes, sprinkle the tangerine segments and put the other cake on top. Trim the edges for a sleek finish, if desired (you can call it a chef’s scraps treat!). Stir the last 25 grams of cocoa into the remaining buttercream and use to decorate the top of the cake, making dips and peaks with the back of your spoon.

‘ONE: Simple One-Pan Wonders’ by Jamie Oliver (published by Penguin Random House © Jamie Oliver Enterprises Limited (2022 ONE), £28; photography by Richard Clatworthy and David Loftus), available now.

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