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JAMIE OLIVER’S
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Nothing beats the sweet, sun-ripened flavour of seasonal tomatoes. Whether they’re roasted, raw or simmered into sauces, they can add vibrancy and depth to so many dishes. At their peak, tomatoes need
Supper club chef and author Rosie Kellett gives her advice for keeping costs down when you’re feeding family and friends
Grilled peach, chicken & feta salad ■ Serves 4 ■ Prep 10 mins ■ Cook 12 mins 400g mini chicken fillets3 tbsp olive oil4 ripe peaches, stonedand quartered4 tsp sherry vinegar1 tbsp honey1 red chilli, f
Valencian paella, where the dish originates, is made with rabbit and/or chicken, green beans and fat white beans. This version combines seafood and meat. Paella shouldn’t be stirred (like risotto) as
Ingredients (Serves 2) 60 g self-raising flour30 g cornflourSalt and freshly-ground black pepper1 medium onion3 tbs lager3 tbs soda waterVegetable oil for deep frying4 x 50 g thinly sliced “minute” st
Serves 2Prep time 20 min, plus at least30 min marinatingCook time 15 min, plus5 min resting • 1 tbsp chipotle paste 1 tbsp olive oil • 1 garlic clove, finely chopped • Juice 1 lime • 350-400g sirloin