Yum list

- celery, onion, garlic, bacon
- chicken, chorizo, baby tomatoe stew
- lamb tagine
- green curry (cilantro, lime, red pepper and coconut
- big white beans, tomato, onion, garlic, chorizo, feta
- beetroot, feta, greens
- roast veg - carrots, aubergine, pine nuts, salad, red pepper, feta, green beans, red onion
- makarel, yogurt, dill, lemon spread (a la REal Greek)

- pasta, chilli oil. topped with rocket and fresh grated parmasan (plus something else cooked in?)

creamy mushrooms

ingredients
• a small rustic loaf of bread,
to serve
• 350g chanterelles
• a small bunch of fresh
curly parsley
• 30g butter
• olive oil
• ½ a red onion, peeled
and finely sliced
• sea salt and freshly ground
black pepper
• 150ml single cream (not too much!)
• 1 lemon

Preheat your oven to its lowest setting and pop the loaf of bread in to warm through. Spend a few minutes gently brushing along the underside of the mushrooms to get rid of any bugs and dirt that might be hiding there. This is well worth the effort. Finely chop your parsley, stalks and all, reserving a few of the leaves.

Put the butter into a large hot pan and as soon as it starts to melt add a drizzle of olive oil, the mushrooms, sliced onion and a good pinch of salt and pepper. Stir everything around and cook for about 8 minutes, or until the onions have softened and the mushrooms are starting to caramelize and take on colour.

Add the chopped parsley, then pour in the cream. Continue to stir and cook for another minute, until the cream has come to the boil, then turn down the heat and simmer for a minute before removing from the heat. Add a good squeeze of lemon juice, have a taste, and add more salt, pepper or lemon juice if it needs it. Take your bread out of the oven and tear it into big chunks. Divide the mushrooms between your plates and scatter over the reserved parsley leaves. Serve with your chunks of bread on the side to mop up all the creamy mushroomy juices, and tuck in!

Jamie Oliver Reipe Bank

https://www.jamieoliver.com

Spain, Morocco, Italy, Greece, France, Sweden

LEMON MOUSSE - Jamie

dessert recipes | serves 6

This is a favourite of the magazine’s editor. It's his mother's recipe.

1. Whisk the sugar and egg yolks together in a large bowl until pale and thick. Whisk in the lemon juice and zest. In a small bowl, combine 100ml boiling water with the gelatine and whisk until it dissolves, then add to the yolk mixture. In another bowl, beat the cream until soft peaks form, then fold into the yolk mixture. In yet another bowl, whisk the egg whites until stiff peaks form and fold into the cream mixture. Pour into a large serving dish (or 6 small ones), cover with clingfilm and chill for 6 hours or overnight. Serve sprinkled with chocolate.

INGREDIENTS

• 185g caster sugar
• 3 large eggs, separated
• Juice and grated zest of 2 lemons
• 3 tsp powdered gelatine
• 300ml double cream

CHORIZO & BUTTER BEAN STEW

starter | serves 4

1. In a medium saucepan over a medium heat, cook the chorizo, onion and garlic in a little olive oil for 5 minutes. Add in the paprika, tomatoes and beans, then reduce the heat, cover and cook for 20 minutes. Remove the lid in the last few minutes to thicken stew, if desired. Serve with slices of crusty bread and a nice glass of red wine.

• 200g chorizo, sliced
• 2 red onions, sliced
• 3 garlic cloves, sliced
• Olive oil
• 1 tsp smoked paprika
• 1 x 400g tin tomatoes
• 1 x 400g tin butter beans

KERALAN FISH CURRY - Jamie Oliver

main courses | serves 6-8

1. Heat a lug of groundnut oil in a large pan and fry the mustard seeds with the curry leaves till the seeds start to pop. Add the onion, garlic, ginger and chilli, and cook on a medium heat for 5 minutes, till softened. Mix together the chilli powder and turmeric with a splash of water, and then stir into the pan. Fry for a minute, then add the fish, coconut milk and tomatoes. Season.
2. Bring to the boil, then simmer for 20 minutes, or until the fish is cooked and sauce reduced. Serve sprinkled with chopped coriander, with basmati rice and warm naan bread.

INGREDIENTS

• Groundnut oil
• 1 tsp mustard seeds
• 20 curry leaves
• 6 shallots, finely sliced
• 4 garlic cloves, finely sliced
• 1 x 2.5cm piece of ginger, finely sliced
• 1 green chilli, finely sliced
• 1 tbsp chilli powder
• 1 tsp turmeric
• 750g firm white fish cut into chunks
• 1 x 400ml tin coconut milk
• 1 x 400g tin of chopped tomatoes
• Chopped coriander, basmati rice and naan bread, to serve

Mocktails

-lemonade/7up with cucumber and mint (or all pims fruit - cuc, apple, strawberry, mint)

-applejito - mint, lime, sugar, soda?, applejuice

-mint, lime leaves, sugar, lemongrass with a hint of elderflower topped w/ soda (buddha jazz)

-ginger, ginger cordial, pineapple juice, lemonade??