CHEERS | BOOK GIVEAWAY
ONE:
Simple one-pan wonders
He is a phenomenon. As the Naked Chef he changed television cooking programmes – and followed that up by becoming an even bigger sensation with his series of recipe books.
“There is only one Jamie Oliver. Great to watch. Great to cook.” That’s what Delia Smith, the godmother of English home cooks, had to say about this perennially energetic, optimistic chef who has made food and cooking so approachable and appealing.
His latest book, One: Simple one-pan wonders, released earlier this year has already been nominated and shortlisted in the non-fiction lifestyle section for Book of the Year in The British Book Awards for 2023. This is his 24th cookbook – and total sales of all his recipe books are approaching 50 million copies worldwide!
In its review of One, the Sunday Times stated: “Jamie Oliver conjures easy, mouth-watering dishes from only a handful of ingredients”. That’s been the secret of his success, keeping it simple and unfussy, demystifying recipes, techniques and even types of cuisine. With this new book he’s saving on washing up by limiting the cooking dishes to just one and keeping the number of ingredients each recipe contains down. But he’s also done that while making them delicious and almost 65% of the dishes in One are either meat-reduced or meatfree.
The cooking vessel isn’t limited to a single pot – it could be a sheet tray or a pan. Oliver has provided more than 100 recipes which are pared down in terms of what goes into them, but has ensured that they are tasty, easy to make, quick to cook, budget-friendly and are dishes the whole family will enjoy.
With plant-based or meat-free meals trending at the moment, there’s a chapter devoted to veggie delights. Other chapters are dedicated to celebrating chicken; batch cooking; and puds and cakes.
Woman & Home magazine said: “Cooking for all the family has been transformed by the master of healthy home cooking” and it was right. Oliver has a knack for encouraging people to have a go or give it a try, whether they’re comfortable in the kitchen or are total novices. It’s one of the reasons his books like 5 Ingredients or 15 Minute Meals have been such a hit. This volume continues that success. All the recipes are fuss-free and intended for maximum flavour and convenience – and the minimum of clean up. It’s a win-win.
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Competition submissions should reach us no later than 25th April 2023. The Prize/s is as indicated, no alternatives or cash will be provided. The decision of Integrated Media will be final, and no correspondence will be entered into. Under no circumstances shall Integrated Media, TOPS at SPAR, SPAR or its appointed representatives and the prize donors be liable to anyone who enters these Prize Draws for an indirect or consequential loss howsoever arising which may be suffered in relation to the Prize Draws. By entering these competitions, you make yourself subject to receiving promotional information. Entrants are deemed to have accepted these terms and conditions. Prize Draw Rules: The prize draw is only open to consumers who must be over 18 years of age and resident in South Africa. Employees of Integrated Media and TOPS at SPAR, SPAR and their respective advertising, media and PR agencies, as well as the family members, consultants, directors, associates and trading partners of such organisations and persons are ineligible for the draw. Participants can only win one competition every three issues.
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Jamie oliver's
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ONE: Simple
one-pan wonders
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Tender glazed lamb shanks
Sweet peppers, new potatoes, olives, garlic & parsley
Serves:
4
Prep time:
12min
Cook time:
2hrs
Ingredients:
4 higher-welfare lamb shanks
(roughly 400g each)
olive oil
1 bulb of garlic
6 mixed-colour peppers
1 lemon
800g baby new potatoes
8 black olives, stone in
red wine vinegar
1 teaspoon runny honey
½ a bunch of flat-leaf parsley (15g)
Method:
Preheat the oven to 180°C. Place a large deep casserole pan on a high heat. Season the lamb shanks with a pinch of sea salt and black pepper, then fry in 1 tablespoon of olive oil, turning until browned all over. Meanwhile, halve the unpeeled garlic bulb across the middle and tear up the peppers into big chunks, discarding the seeds and stalks. Add both to the pan, then use a speed-peeler to add the lemon peel in strips. Go in with the potatoes, halving any larger ones, then squash, destone and add the olives, also stirring in a splash of liquor from their jar. Mix together well, cover, then transfer to the oven for 1 hour. Mix up again, and cook uncovered for another hour, or until the lamb is tender. Remove from the oven. Mash the soft garlic cloves into the stew, discarding the skins, then season to perfection with salt, pepper and a thimble of red wine vinegar. Brush the honey over the lamb, then pick over the parsley leaves, and serve.
Go veggie:
Simply swap the lamb for quarters of scrubbed celeriac, treating it in exactly the same way, and chuck in a jar of drained chickpeas.
Rolled porkbelly
Amazing roasted fennel, sage & saffron risotto
Serves:
4-6
Prep time:
20min
Cook time:
3hr 10m
Serves:
4-6
Prep time:
20min
Cook time:
3hr 10m
Ingredients:
2 bunches of sage (40g total)
olive oil
red wine vinegar
1.7kg piece of higher-welfare boneless pork belly, skin on, scored (ask your butcher)
4 large bulbs of fennel
500g risotto rice
1 big pinch of saffron
150ml white wine
60g Parmesan cheese
Method:
Preheat the oven to 220°C. Pick the sage leaves into a pestle and mortar, smash up with a good pinch of sea salt and black pepper, then muddle in 3 tablespoons each of olive oil and red wine vinegar. Rub all over the pork, then roll it up lengthways and secure with five bits of string. Sit it directly on the bars of the oven with a large shallow casserole pan beneath to catch the juices, and roast for 1 hour. Trim and quarter the fennel, reserving any leafy tops in a little bowl of water. Pull the pan out of the oven and toss the fennel into the pan juices. Reduce the temperature to 180°C, and roast for 1½ hours, or until cooked through, shaking the fennel halfway. Transfer the pan to a medium heat on the hob. Use tongs to move the pork and half the fennel to a platter, cover with tin foil and leave to rest. Mash or break up the remaining fennel in the pan. Boil the kettle. Stir the rice into the pan for 2 minutes, then add the saffron. Pour in the wine and let it cook away. Add some boiling kettle water, wait until it’s been fully absorbed, then add some more. Stir regularly, adding more water until the rice is cooked – around 20 minutes. Finely grate and beat in the Parmesan, season to perfection, adding more Parmesan, if you like, then loosen with water to an oozy consistency. Pop the lid on, turn the heat off and let it sit while you remove the string and carve or slice the pork, sprinkling with the reserved drained fennel tops. Serve with the risotto.
Honey orange Traycake
Almonds, vanilla, yoghurt & a kiss of rose water
Serves:
12
Prep time:
30min
Cook time:
50min
Serves:
12
Prep time:
30min
Cook time:
50min
Ingredients:
olive oil
2 large oranges or blood oranges
200g runny honey
200g ground almonds
200g self-raising flour
200g Greek yoghurt
2 teaspoons vanilla bean paste
2 large free-range eggs
rose water (optional)
Method:
Preheat the oven to 180°C. Line a 20cm x 30cm roasting tray with a sheet of greaseproof paper, then rub it with olive oil. Finely grate the orange zest into a large bowl and put aside, then take your time to very finely slice 1 orange into rounds. Layer it into the tray, drizzle with 100g of honey and bake for 20 minutes. Meanwhile, add the almonds, flour, yoghurt and vanilla paste to the bowl of orange zest. Crack in the eggs, add 200ml of olive oil, a small pinch of sea salt, the remaining 100g of honey and a small thimble of rose water, if using. Whisk together well. Remove the tray from the oven, gently pour the cake batter over the orange slices, and return to the oven for 35 minutes, or until golden and an inserted skewer comes out clean. Turn the cake out on to a board, and carefully peel away the greaseproof. Nice served warm with a dollop of yoghurt or custard.
inspiration:
My dear Nan loved a traybaked sponge. With the combination of honey, almonds and orange here reminiscent of Greece, it’s like I’ve sent her on her holidays in the form of a cake! I think she would have really liked this one.
