Hearty crowd-pleasers that will warm up the coldest day from Jamie Oliver’s latest book

MY ONE-PAN WINTER WONDERS! Hearty crowd-pleasers that will warm up the coldest day – without endless washing-up – from Jamie Oliver’s latest book

CLEMENTINE ROAST DUCK 

GINGER, GARLIC, BRUSSELS TOPS, HOISIN, NOODLES & SPECIAL CHILLI OIL 

SERVES: 4 WITH LEFTOVER MEAT 

PREP: 22 

MINUTES COOK: 2 HOURS 10 MINUTES 

YOU WILL NEED: ROASTING TRAY 

  • 2 clementines or oranges 
  • Sea salt 
  • Freshly ground black pepper 
  • Olive oil 
  • 1 x 2kg whole higher welfare duck 
  • 1 bulb of garlic 
  • 10cm piece of ginger 
  • 3tbsp hoisin sauce 
  • 300g Brussels tops or kale 
  • 4 x 60g nests of medium egg noodles 
  • Sichuan chilli oil, to serve 

Preheat the oven to 190°C/ fan 170°C/gas 5. Finely grate the clementine zest into a pestle and mortar. Add a good pinch of sea salt and black pepper and pound together until fine, then muddle in 1tbsp of olive oil. 

Nutrition per serving 

ENERGY 370kcal 

FAT 14g 

SAT FAT 3.7g 

PROTEIN 35.5g 

CARBS 27.4g 

SUGARS 6.9g 

SALT 1.4g 

FIBRE 2.9g

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Sit the duck in a 25cm x 35cm roasting tray and rub all over with the zesty oil.

Break apart the unpeeled garlic cloves. Peel and roughly chop the ginger. Place both garlic and ginger in the cavity of the duck, then roast for 2 hours. 

Boil the kettle. Use tongs to lift the duck up so the garlic and ginger fall into the tray, then move the duck to a board, brush all over with 2tbsp of hoisin and leave to rest. 

Spoon the excess fat off the tray into a jam jar (save for tasty cooking another day), then use a fork to mash the soft ginger and garlic cloves in the tray, removing the garlic skins. 

Place the tray over a medium heat on the hob and stir in a splash of water to scrape up all those sticky bits. Tear in the Brussels tops and move around for 5 minutes. Add the noodles, using tongs to tuck them under the greens, then pour in 600ml of boiling kettle water. 

Simmer for 5 minutes, or until cooked through, while you peel and slice the zested clementines. 

Toss the remaining 1tbsp of hoisin with the noodles and greens, season to perfection and add chilli oil to your liking. Serve with the duck and sliced clementine, with extra chilli oil, for drizzling.

Olly Smith’s wine pairing: Dazzling with duck 

Central Otago New Zealand Pinot Noir 2021 (13.5%) £10.99, Aldi 

Central Otago New Zealand Pinot Noir 2021 (13.5%) £10.99, Aldi

Central Otago New Zealand Pinot Noir 2021 (13.5%) £10.99, Aldi

This Kiwi red is an absolute cracker! Duck and pinot noir are a classic pairing, and this has extra-rich, vibrant fruit to tackle the bird as well as the hoisin and spice in Jamie’s recipe. Truly world-class. 

SHREDDED WINTER SALAD 

ROASTED GRAPES & APPLES, RED CABBAGE, MUSTARD, WALNUTS & GOAT’S CHEESE 

SERVES: 4 AS A MAIN OR 8 AS A SIDE 

TOTAL: 42 MINUTES 

YOU WILL NEED: ROASTING TRAY 

  • 4 eating apples 
  • 1 head of celery 
  • 250g seedless red grapes 
  • Olive oil 
  • Red wine vinegar 
  • Sea salt 
  • Freshly ground black pepper
  •  ½ a red cabbage (500g) 
  • 1 x 250g packet of cooked mixed grains 
  • 30g shelled unsalted walnut halves
  • 3tbsp wholegrain mustard 
  • 60g crumbly goat’s cheese 
  • Extra-virgin olive oil 

Nutrition per serving 

ENERGY 370kcal 

FAT 15.5g 

SAT FAT 4g 

PROTEIN 10.7g 

CARBS 47.7g 

SUGARS 29.7g 

SALT 1.6g 

FIBRE 8.5g 

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Preheat the oven to 220°C/fan 200°C/gas 7. Quarter and core the apples, then place in a 25cm x 30cm roasting tray.

Click off the outer celery stalks and save for another day, then finely slice the inner part and add to the tray, reserving any inner leaves. Pick in the grapes, drizzle with 1tbsp each of olive oil and red wine vinegar, season with sea salt and black pepper, toss together and roast for 30 minutes. 

Meanwhile, coarsely grate the cabbage onto a large board or platter. Heat the grains in the microwave according to the packet instructions, then add to the mix and crumble over the walnuts. 

Spoon over the mustard, drizzle with 3tbsp of red wine vinegar, then toss together, season to perfection and spread across the board or platter. When the time’s up on the roasted fruit, spoon it over the salad, then crumble over the goat’s cheese. 

Finish with any reserved celery leaves and a drizzle of extra-virgin olive oil, if you like. 

Olly Smith’s wine pairing:  Stunning with salad 

Sxollie Granny Smith Cider (500ml, 4.5%) £2.20, Sainsbury’s 

Sxollie Granny Smith Cider (500ml, 4.5%) £2.20, Sainsbury’s

Sxollie Granny Smith Cider (500ml, 4.5%) £2.20, Sainsbury’s

Sxollie means ‘scallywag’ in South Africa, from where this cider’s maker hails. Yet it’s beautifully behaved, with no nasty additives – just clean, pure juicy fruit, light and lovely for the vibrant salad.

SALMON IN A BAG WITH BEET AND POTATO 

SERVES:

TOTAL: 25 MINUTES 

YOU WILL NEED: ROASTING TRAY

  • 200g pickled beetroot 
  • 1tbsp creamed horseradish 
  • 1 bunch of dill (20g) 
  • Salt 
  • Freshly ground black pepper 
  • 1 x 567g tin of peeled new potatoes
  •  2 x 150g salmon fillets, skin on, scaled, pin-boned, from sustainable sources
  • 1tbsp half-fat crème fraîche Olive oil 

Nutrition per serve 

ENERGY 457kcal 

FAT 19g 

SAT FAT 3.8g 

PROTEIN 34.5g 

CARBS 36g 

SUGARS 10.4g 

SALT 0.7g 

FIBRE 3.8g 

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Preheat the oven to 220°C/ fan 200°C/gas 7. Place a large sheet of thick tin foil in a roasting tray, leaving half overhanging. 

First make your sauce. Drain the beets, then blitz in a blender with the horseradish and most of the dill leaves until smooth, loosening with a splash of water, if needed. Season to perfection, then spoon into the centre of the foil in the tray. 

Drain the potatoes, halving any larger ones. Use a large sharp knife to slice two 1cm-deep cuts into the skin side of the salmon, then stuff in the remaining dill. 

Arrange the potatoes over the sauce, drizzle the crème fraîche over the potatoes, then sit the salmon on top. Season with a small pinch of sea salt and black pepper, and drizzle with a little olive oil. 

Fold in the foil overhang, and twist the edges to seal. Bake at the bottom of the oven for 15 minutes, or until the salmon is beautifully cooked through. 

Delicious served with an extra portion of steamed or roasted seasonal veg on the side. 

Olly Smith’s wine pairing: Super with salmon

Waitrose Pecorino Terre di Chieti 2021 Abruzzo (13%) £7.99 

Waitrose Pecorino Terre di Chieti 2021 Abruzzo (13%) £7.99

What a zinger! Bright as a luminous peach, this silky gem is a standard bearer for purity and elegance, and features a lemony loveliness that slices through the salmon. 

SWEET POTATO CHILLI 

BLACK BEANS, CHIPOTLE, CUMIN, CORIANDER & FETA

SERVES: 12 

PREP: 12 MINUTES 

COOK: 2 HOURS 

YOU WILL NEED: CASSEROLE PAN 

  • 6 sweet potatoes (250g each) 
  • Olive oil 
  • 1tsp cumin seeds 
  • 1 x 95g jar of chipotle chilli paste 
  • 500g fresh or frozen chopped mixed onion, carrot & celery 
  • ½ a bunch of coriander (15g) 
  • 3 x 400g tins of black beans 
  • 3 x 400g tins of quality plum tomatoes 
  • Sea salt 
  • Freshly ground black pepper 
  • 60g feta cheese 

Nutrition per serving 

ENERGY 229kcal 

FAT 3.4g 

SAT FAT 1g 

PROTEIN 8.8g 

CARBS 38.8g 

SUGARS 13g 

SALT 0.6g 

FIBRE 12g 

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Preheat the oven to 180°C/fan 160°C/gas 4. Put a large, deep casserole pan on a medium-high heat. 

Peel the sweet potatoes, placing them in the pan as you go. Add 1tbsp of olive oil and fry for 5 minutes, turning occasionally, until starting to get golden. 

Push to one side, add the cumin, let it sizzle, then spoon in the jar of chipotle chilli paste and add 2 jars’ worth of water. Tip in the chopped mixed veg, finely chop and add the coriander stalks, reserving the leaves, then bake for 1 hour. 

Remove from the oven and add the beans, juice and all, then the tomatoes, scrunching them in through clean hands, along with 1 tin’s worth of water. Stir well, then roast for another hour, or until the sweet potatoes are tender. 

Season to perfection, then – if serving straight away – crumble over the feta and tear over the coriander leaves. Enjoy as is, batching up extra portions to stash in the fridge or freezer for future meals. See below for one of my favourite leftover ideas. 

  • Reheat some chilli until piping hot, then spoon over a warm tortilla and add shredded little gem lettuce, fresh baby mint leaves and a little crumbling of feta. Serve with a lime wedge, for squeezing over 

Olly Smith’s wine pairing: Chipotle charmer 

Les Hauts de Saint Martin Saint Chinian 2020 (13.5%) £9, Co-op 

Les Hauts de Saint Martin Saint Chinian 2020 (13.5%) £9, Co-op

Les Hauts de Saint Martin Saint Chinian 2020 (13.5%) £9, Co-op

An epic, spicy red, this can take the chipotle paste in the sweet potato chilli in its stride. Like Chateauneuf-du-Pape but without the hefty price tag, it’s heroic value for money.

BAKED LEMON CHEESECAKE 

BUTTERY BISCOFF BASE, CREAM CHEESE & RASPBERRIES 

SERVES: 12 

TOTAL: 1 HOUR, PLUS CHILLING 

YOU WILL NEED: OVENPROOF FRYING PAN 

  • 100g unsalted butter 
  • 250g Lotus Biscoff or ginger nut biscuits 
  • 4 large freerange eggs 
  • 1tsp vanilla bean paste 
  • 100g icing sugar, plus extra for dusting .
  • 680g cream cheese 
  • 1 lemon 
  • 300g raspberries 

Nutrition per serving 

ENERGY 362kcal 

FAT 25.2g 

SAT FAT 14.9g 

PROTEIN 6.9g 

CARBS 27.3g 

SUGARS 20g 

SALT 0.7g 

FIBRE 1.1g 

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Preheat the oven to 160°C/fan 140°C/ gas 3. Melt the butter in a 28cm ovenproof frying pan over a low heat, while you blitz the biscuits until fine in a food processor. 

Turn the heat off, tip the biscuit crumbs into the pan and mix well, then spread and pat out in an even layer, going slightly up the sides. Bake for 5 minutes, then remove. Crack the eggs into the processor (there’s no need to clean it), with the vanilla and most of the icing sugar and blitz for 2 minutes, until pale. 

Blitz in the cream cheese and lemon juice, then pour evenly over the biscuit base. Mash half the raspberries and the remaining icing sugar with a fork, swirl through the top, then bake for 15 minutes. 

Pull out the pan and scatter over the rest of the raspberries, dust with a little extra icing sugar, then pop back in for another 10 minutes. At this point, switch from the oven to the grill on full whack, until the top is golden and just starting to catch. 

Remove and leave to cool, then chill in the fridge for 2 hours before serving. The texture won’t be completely smooth, but boy will it be delicious. 

Olly Smith’s wine pairing: Luscious with lemon

Martini Asti NV (7.5%) £8.50, Waitrose (down to £7.50 until 1 January) 

Martini Asti NV (7.5%) £8.50, Waitrose (down to £7.50 until 1 January)

Although the label may suggest otherwise, this is a sumptuously sweet bubbly that’s reminiscent of sparkling elderflower – and it makes for a scrumptious pairing with the lemon cheesecake. 

PEAR & GINGERBREAD CAKE 

DARK CHOCOLATE SAUCE, BROWN SUGAR & GROUND ALMONDS 

SERVES: 16 

TOTAL: 58 MINUTES 

YOU WILL NEED: ROASTING TRAY 

  • Olive oil 
  • 4 large free-range eggs 
  • 200g dark brown sugar 
  • 200g self-raising flour 
  • 1tsp baking powder 
  • 200g ground almonds 
  • 100g dark chocolate (70%)
  • 100g stem ginger balls in syrup 
  • 1 x 410g tin of pear halves in juice 
  • Ice cream, to serve (optional) 

Nutrition per serving

ENERGY 357kcal 

FAT 24.2g 

SAT FAT 4.7g 

PROTEIN 6g 

CARBS 30.5g 

SUGARS 20.4g 

SALT 0.2g 

FIBRE 1.3g 

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Preheat the oven to 180°C/fan 160°C/gas 4. Rub the inside of a 20cm x 30cm roasting tray with olive oil, then line with a sheet of damp greaseproof paper.

Crack the eggs into a large bowl, whisk with the sugar and 200ml of oil, then fold in the flour, baking powder and ground almonds. Finely chop half the chocolate and all the ginger, then fold through the batter and pour into the tray. 

Reserving half the juice, drain the pears, slice lengthways and arrange on top, poking them into the batter. Bake for 35 minutes, or until an inserted skewer comes out clean. 

Leave to cool in the tin for 5 minutes, then transfer to a wire rack, carefully removing the paper. 

Place the empty tray over a medium-high heat on the hob and pour in the reserved pear juice. 

Add a drizzle of syrup from the stem ginger jar, bring to the boil, then turn the heat off, snap in the remaining chocolate and stir until you have a simple chocolate sauce, which you can drizzle over your sponge. Great served just as it is, or with a scoop of ice cream, for pudding. 

Olly Smith’s wine pairing: Sweet sensation

Riverina Kooliburra 8 Year Old Muscat Dessert Wine (37cl, 18%) £9.99, Aldi 

Riverina Kooliburra 8 Year Old Muscat Dessert Wine (37cl, 18%) £9.99, Aldi

Riverina Kooliburra 8 Year Old Muscat Dessert Wine (37cl, 18%) £9.99, Aldi

Wow! This incredible Australian pudding wine, with its layers of flavours from sultanas to toffee, is a terrific treat with the Pear & Gingerbread Cake. Available in-store only. 

ENJOY 20% OFF

ONE by Jamie Oliver, published by Penguin Michael Joseph © Jamie Oliver Enterprises Limited (2022 ONE), £28, is out now. To order a copy for £22.40 go to mailshop.co.uk/books or call 020 3176 2937. Free UK delivery on orders over £20. Offer valid until 10/12/22. Photography: © David Loftus, 2022; © Richard Clatworthy, 2022. Jamie’s Easy Christmas, 6 & 13 December, 8pm, Channel 4 & All4.

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