flourypotato 1
greenbeans12 5g
driedtagliatelle 300 g
delicatesummerveg 200 g (suchas
broadbeans,peas,Tenderstembroccoli)
1 Pickmostofthebasilleavesintoa
pestleandmortarandbashtoa paste
witha pinchofseasalt.Peelandbashin
thegarlic,thenpoundinthealmonds
untilfine.Muddlein4 T oil,finelygrate
intheParmesan,thensqueezeinthe
lemonjuice.Seasontoperfection,and
tweaktoyourliking. 2 Scrubandfinely
slicethepotato,trimjustthestalksoff
thebeans,thenplacebothina panof
boilingsaltedwaterwiththetagliatelle
andcookaccordingtothepastapacket
instructions.Prepthedelicatesummer
vegasnecessary,addingthemtothe
panforthelast3 minutes.Drain,reserving
a mugfulofstarchycookingwater,then
tosswiththepesto,looseningwith
a splashofreservedcookingwater,if
needed.Drizzlewith1 T oil,andfinish
withtheremainingbasilanda fine
gratingofParmesan.Niceserved
witha crunchyseasonalsalad.
Cook’stip:I’veusedfreshbasiland
almondshere,butprettymuchany
softherbandunsaltedshellednut
combowilldeliververytastyresults–
whateveryoufancy!
ENERGY 561 kcalFAT25.9g SATFAT
4.1g PROTEIN18.4g CARBS67.9g
SUGARS5 g SALT0.6g FIBRE5.7g
BRILLIANTBHAJIBURGER
SERVES 4
40 MINUTES
redonion 1
garlic2 cloves
freshgreenchillies 2
freshcoriander1 bigbunch(60g)
paneercheese 75 g
butternut 200 g
ginger1 x 4 cmpiece
flour 100 g
lime 1
roganjoshcurrypaste2 t
oliveoil
plainyoghurt 75 g
babygemlettuce 1
softburgerbuns 4
uncookedpoppadoms 2
mangochutney1 Peelandveryfinelyslicetheonion
andgarlic,seedandfinelyslicethe
chillies,finelychopthecorianderstalks,
reservingtheleaves,thenplaceina
bowl.Coarselygrateinthepaneerand
butternut(seedif needed),thenpeeland
finelygrateintheginger.Sprinkleinthe
flouranda pinchofseasaltandblack
pepper,thensqueezeoverthelimejuice.
Addthecurrypasteand 50 mlwater,
thenmix. 2 Drizzle2 T oilintoa large
non-stickfryingpanovera medium-low
heat,thenroughlydividethemixture
into4 portionsandplaceinthepan,
flatteningthemoutintoroughrounds,aboutthewidthofthebuns(don’t
worryaboutwispyedges,it’llmean
bonuscrunchlater!).Fryfor 16 minutes,
oruntilgoldenandcookedthrough,
turningeveryfewminutes.Meanwhile,
poundmostofthecorianderleavesto
a pasteina pestleandmortar,muddle
intheyoghurt,thenseasontotaste.
Finelyshredthelettuce,halvetheburger
buns(warmfirst,if youlike),andpuffup
thedrypoppadomsinthemicrowave
for 30 secondseach. 3 Dividethe
corianderyoghurtbetweenthebases
andinsidebun-lids,thenbreakup
thepoppadomsandsprinkleover.
Placea crispybhajiburgerontopof
eachbun-base,adda dollopofmango
chutney,a fewcorianderleavesandthe
lettuce,thenpopthetopsonandpress
downlightly.Servewitha coldbeer
andextrafreshchilliif youlovea bit
ofheat(likeme!).
Cook’stip:Youcanhavea lotoffunwith
thisrecipebymixingupnotonlytheveg
youchoosebutalsothecurrypaste.
ENERGY 493 kcalFAT15.4g SATFAT
4.8g PROTEIN 17 g CARBS75.2g
SUGARS20.7g SALT1.9g FIBRE6.2gALLOTMENT COTTAGE PIE
SERVES 6 to 8
2 HOURSdried porcini mushrooms 10 g
large leeks 2
carrots 3
swede 500 g
celeriac 500 g
olive oil
fresh rosemary 3 sprigs
cumin seeds 1 t
potatoes 2 kg
unsalted butter 40 g
semi-skimmed milk 1 splash
onion 1
Marmite 1 t
tomato purée 3 T
lentils 1 x 400 g can1 Preheat the oven to 190°C. In a blender,
cover the porcini with 600 ml boiling
water. Trim, wash and slice the leeks 2 cm
thick, then scrub the carrots, swede and
celeriac and chop to roughly the same size.
Drizzle 2 T oil into a large casserole pan on
a medium heat, strip in the rosemary, fry
for 1 minute to crisp up, then remove to a
plate with a slotted spoon. Add the cumin
seeds and prepped veg to the flavoured
oil, season with sea salt and black pepper,
and cook for 30 minutes, stirring regularly.
2 Meanwhile, peel and roughly chop the
potatoes, cook in a pan of boiling salted
water for 15 minutes, or until tender, then
drain well. Mash with the butter and milk,
and season to taste. Quarter the onion, add
to the porcini in the blender along with the
Marmite and tomato purée and whiz until
smooth. Pour into the veg pan and cook
for 20 minutes, or until dark and
caramelised, stirring regularly and scraping
up any sticky bits from the bottom of the
pan. 3 Tip the lentils (juices and all) into
the veg pan, bring to the boil, then season
to taste. Spoon over the mash, place on
a tray, bake for 30 minutes, or until lightly
golden and bubbling at the edges, then
sprinkle over the crispy rosemary. Serve
with simple steamed seasonal greens –
it’s a winner!
Cook’s tip: Sometimes I swap the lentils for
borlotti or butter beans – both work well.
ENERGY 466 kcal FAT 12 g SAT FAT 4.4 g
PROTEIN 14 g CARBS 80 g SUGARS 15 g
SALT 0.8 g FIBRE 13.7 g108 TASTE SEPTEMBER 2019
EXCLUSIVE COOKBOOK EXTRACT“The technology
behind freezing is
incredibly efficient.
I always have peas,
sweetcorn, broad
beans, spinach and
fruit in my freezer”VEG BY JAMIE OLIVER IS PUBLISHED BY PENGUIN RANDOM HOUSE © JAMIE OLIVER ENTERPRISES LIMITED (2019VEG)