Jamies 15-Minute Meals by Jamie Oliver

VIVA LA TOASTIE

(PART 2: SOME MORE HOT OPTIONS)

SERVES 1 I 372 CALORIES Place 1 piece of bread in a toastie maker, then grate over the cheese
Slice and lay over the mushrooms Chop the rocket, toss in the lemon
2 slices of bread
25g Cheddar cheese juice and pile on top, then top with the second piece of bread Finely slice
3 button mushrooms the chorizo, lay on the top of the sandwich, clamp down well so they stick
1 small handful of rocket
W of a lemon together, and toast away
20g cured chorizo sausage

SERVES 1 I 387 CALORIES SWEET NAUGHTY BEGINNING
Beat the ricotta with the honey, smash the chocolate, and peel and roughly
25g ricotta cheese chop the banana Place 1 piece of bread in a toastie maker, then spread
1 heaped tsp runny honey the ricotta on top Lay over the banana and scatter over the chocolate
20g dark chocolate
Top with the second piece of bread and toast away
(70% cocoa solids)
1 small banana
2 slices of bread

252 BREAKFAST



FANTASTIC GRANOLA

GET UP, GET FED, GET GONE

MAKES 3 x 1 LITRE JARS I M y suggestion is to buy a big batch o f ingredients like the list I've given
332 CALORIES you here, m ix it all up and just grab a handful per person whenever you
need it - it w ill last for months. I love it served w ith fresh blueberries
Granola m ix or pom egranate seeds.
100g Brazil nuts
100g shelled walnuts START COOKING
100g shelled pistachios Roughly bash up the nuts and seeds in a pestle and mortar or pulse them
100g pumpkin seeds in a food processor with a bowl blade - I like some fine and some chunky
100g sunflower seeds
100g sesame seeds Mix them w ith the smashed nuts and seeds, oats, coconut and cinnamon
500g porridge oats
40g desiccated coconut Now you've got a choice: you can either mix it with the chopped cherries
1 tsp ground cinnamon and apricots and decant it straight into airtight jars to toast as and when
75g sour cherries you want it, or you can spread it across a couple of large roasting trays and
250g dried apricots toast it in a preheated oven at 180°C/350°F/gas 4 until nicely golden, stirring
regularly Let it cool, then mix in the chopped cherries and apricots and tip
To serve into jars to await eating
maple syrup
milk or fat-free natural yoghurt If you want to toast it as and when you want it, I just put a dry frying
pan on a medium heat and add a handful of granola (roughly 50g) per person

Toast for 3 or so minutes, tossing often to bring out the roasted flavour
and crispy texture, until lightly golden and smelling delicious Stir in
a good teaspoon of maple syrup per person and let it get sticky, then
serve hot with cold milk or yoghurt and fresh seasonal fruit, if you like

254



PF BOX GRATER

FRUIT SALAD

Sesame honey This delicious breakfast is sim plicity to the hilt, but don't be misled
1 handful of sesame seeds by that. It's beautiful, tasty, and the action o f bruising and grating
Yi a small jar of runny honey brings out all the natural sugars in the fruit, creating a liquor that gives
it shine and juice. Couple that w ith the warm sesame honey and it's
Ripe fruit unbelievable. Definitely give it a go.
1 pear
1 nectarine START COOKING
1 handful of strawberries Toast the sesame seeds in a dry pan, tossing frequently until golden
1 banana
1 apple Mix with the honey, then warm through in the microwave (800W) for
20 seconds before using Keep the rest for another day - it's delicious and
Dressing lasts a long time
1 orange or lime
a couple of sprigs of fresh mint Set up a box grater on a plate, then in long strokes coarsely and carefully
grate all the fruit, piece by piece - you can use any slightly firm stone fruit
To serve like plums, peaches and nectarines, perfect orchard fruit, strawberries and
fat-free natural yoghurt bananas Carefully lift off the grater, leaving a lovely pile of grated fruit

Squeeze over the orange or lime juice and drizzle with 2 tablespoons of
sesame honey Roughly chop the mint leaves and sprinkle over, then serve
with natural yoghurt

256



1

ENED COTTAGE CHEESE

This is about embracing beautiful com binations o f sim ple ingredients
for an instant breakfast. A 50g serving of sweetened cheese per person
is more than enough, and if you're not feeding six, the sweetened
cheese w ill keep well in the fridge fo r a couple of days.
In a bowl, mix 1 tablespoon o f runny honey and 1 heaped teaspoon
o f vanilla paste into 300g cottage cheese or ricotta (Greek yoghurt is also
delicious) Loosen with a splash o f m ilk if needed and whip up, then divide
between your plates or bowls Top with wonderful fresh fru it like chopped
mango, strawberries and watermelon, a little squeeze o f lim e juice and
a scattering of chopped or bashed shelled nuts like Brazils, almonds
or pistachios

258 BREAKFAST



You can make all these sm oothies w ith fresh fruit, but w ha t I like to do
is bag up fru it com bos and freeze them ahead of when I need them ,
which elim inates the need to add ice. This w ill also give you a thicker,
even more delicious, cold sm oothie that's guaranteed to invigorate
and wake you up in the m orning.

You can get b rillia nt frozen fru it from the supermarkets, but w ith things
like bananas, or w hen there's a g lu t o f seasonal fru it, get into the habit
of bagging them up and freezing them yourself.Two minutes of thought
one day w ill save you tim e every m orning for a month, mean you've
got treats in the freezer and can even save you money - if you've got
fru it that's on the turn and you're not going to eat it, you can freeze
it before it goes too far.

GREEN
In a liquidizer, blitz 1 large peeled banana (ideally pre-chopped and frozen)
with 200g baby spinach, 250ml fresh apple juice and the juice from
1 lime, until smooth

PURPLE
Roughly chop 2 pears (stalks removed), put into a liquidizer with 150g
frozen blueberries and 100ml fresh apple juice, then blitz until smooth

ORANGE
Finely grate a 2cm piece o f peeled ginger into a liquidizer Peel, trim,
roughly chop and add 1 carrot, and squeeze in the juice o f 1 lime Add
1 small frozen chopped m ango and 200ml fresh orange juice, then blitz
until smooth

W H IT E
In a liquidizer, blitz 1 large peeled banana (ideally pre-chopped and frozen)
with 3 tablespoons o f ground almonds, 250ml sem i-skim m ed m ilk and
1 tablespoon o f runny honey, until smooth







A NOTE ON NUTRITION

FROM LAURA PARR - JAMIE'S HEAD NUTRITIONIST

JAM IE AND I HAVE WORKED TOGETHER ON about how each of these meals fits into your daily calorie
THIS BOOK TO CREATE RECIPI-ISTHAT DELIVER intake. As a guide, the average man needs around 2,500
TASTY, GOO D-FOR-YOU FOOD, BUT D O N 'T calories a day to maintain a healthy body weight, and the
COM PROM ISE ON FLAVOUR THIS ISN'T A DIET average woman needs 2,000 calories a day.
BOOK, BUTTHE RECIPES HAVE BEEN W RITTEN
MINDFULLY TO ACHIEVE A BALANCE BETWEEN By eating a wide range of different foods, you'll stand
CARBOHYDRATES, FRUIT AN O /O R VEG. DAIRY a greater chance of getting all the nutrients you need.
AND PROTEIN, W ITH THE O DD TREAT RECIPE So when you're cooking from this book, just mix up
TH R O W N IN (THIS IS REAL LIFE AFTER A LL!). the recipes you choose, picking from all the different
chapters. Of course you'll have your favourites, but try
In the UK, all foods belong to one of the five food to eat a diverse mix - maybe fish a couple of nights a
groups. These are: week (go for oily fish like sardines or mackerel once
a week), a meat-free recipe on one or tw o nights, then
fruit and vegetables a variety of beef, pork, lamb or chicken on the rest.
starchy carbohydrates such as bread, rice, potatoes
and pasta If you feel you need to make a few changes, here are
meat, fish, eggs, beans and other non-dairy sources some general tips to help you on your way to a healthier
of protein lifestyle. Use these as a rough guide and you'll be
milk and dairy foods heading in the right direction to making better choices:
food/drinks high in fat and/or sugar.
Base your meals on starchy foods and include one-
It's crucial to strike the right balance between the food third potatoes, pasta, rice, quinoa, couscous or
and drink we consume from these groups every day. bread, choosing wholegrain varieties when you can.
In a typical meal, we should aim for one-third fruit Eat lots of fruit and vegetables as they provide
and vegetables and one-third carbohydrates, w ith the important vitamins and minerals.
final one-third split between protein, dairy and a small Eat more fish, and aim to have oily fish once a week.
amount of foods high in fat and/or sugar. This is what Cut down on saturated fat and sugar.
we've set out to achieve with the majority of these Try to eat less salt - taste your food before
meals - obviously you don't have to have that balance seasoning it, as you can always add more salt but
in every single meal you eat, but it is a good guide to you can't take it away. And don't forget a lot of food
aim for on a day-to-day basis. already has salt in it, so really think about whether
you need to add more or not.
Eating treats is a part of life, but it's also important to Drink plenty of water.
recognize when we're pushing things too far, so we Don't skip breakfast.
can redress the balance at other meals and get back Be as active as possible and aim to maintain a healthy
on track. When we eat and drink, w e’re putting energy weight.
(calories) into our bodies, and understanding the amount
of calories we consume is one way of monitoring our Above all, enjoy the recipes in this book!
food intake in order to try and maintain a healthy weight.
We’ve given you the calorie content per serving of every D o n 't fo rg e t, i t ’s v ita l to b a la n c e th e a m o u n t y o u e a t w it h y o u i le v e l
recipe in this book to encourage you to start thinking of activity, as d ifferent people have d ifferent n u tritio n a l req uirem ents,
depending on (actors such as th e ir age, g eud ei and life style .

264

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I want to start by saying H uge thanks and love to m y incredible To m y wonderful girls on words:
important thanks to food team a wonderful m o b of Rebecca 'R ubs' Walker, m y N E W
friends w ho I work wit brilliant, talented, massively h a rd ­ editoi, thanks for doing an absolutely
tegular basis. Most of the people working cooks, chefs, food stylists, brilliant job. Th anks as well to the
I’ve chosen to work with on these editors and nutritionists. You all make rest of m y editorial team, curly/
books have been working with m e sure everything I dream up actually straight-haued Bethan O'Connor
for a long, long time, although of happens, and your uncompromised and Malou Herkes. And of course,
course there are always a few com m itm ent to making sure we have to Katie Bosher, m y EX-editor -
young whippersnappers com ing the best, m ost reliable cookbooks thanks for everything as usual.
into the fold1W e ’re a close knit is nevei taken for granted. To the You started this journey with us
unit, and whether I'm talking about foodies and stylists- m other hen in London, and helped us finish it
the talented teams that support G inny Rolfe and Sarah 'Tiddles' from the other side of the world
m e in creating these books, the Tildesley thank you so m u ch for
fantastic personal team that everything. To m y Greek sister Georgie ^y o u r h e a r t s
organizes m y life, or the dedicated Socratous, bless you and thank you.
T V crews that make m y shows - Christina 'Boochie' MacKenzie, thanks Thanks and love to m y lovely
everything we work on together for reining in m y swearing, Phillippa publishers at Penguin, who have been
takes hard work, enthusiasm and Spence, brilliant job pink cheeks, my just perfect for the last 15 years. You
energy, which you guys never fail gorgeous graduate Jodene Jordan, trust m e and believe in m y instincts,
to delivei S o m y heartfelt thanks m y Brazilian banana Alm ir Santos which is amazing. To Tom Weldon, m y
g o as follows: and sweet, hardworking A m y Cox - g ood friend and the big boss at
thank you guys. Shout out as well to Penguin, thank you for all your support.
111! * I IT I T Barnaby Purdy for his creative energy To Penguin's brilliant creative director
and Becky Bax for all the help on the J o h n Ham ilton, thank you for all your
To m y dear family, including Gennaro shoots. Big love to Abigail 'Scottish' guidance throughout the books and
of course, for youi continued love and Fawcett for all your brilliant help with over the years - still loving it, mate.
support, thank you. recipe testing. Thank you to Louise Moore and
Lindsey Evans. To the wonderful
To David, or Lord Admiral, Loftus - To m y cracking food teamers back w om en on production, Juliette Butler
what am azing pictures, brother. at the office: Pete Begg S they call and Janis Barbi - the level of stress
A s usual you've excelled yourself - it, they call it, they call it, they call and standards you work to are
lots of love. it . A P t and gorgeous ladies Claire amazing, big big thanks. A n d to the
Postans, J o Lord, Helen Martin and rest of the cracking team. Tam sin
Bobby Sebire You give m e amazing English, Claire Purcell, J o Wickham,
support and keep our team on track; Clare Pollock, Elizabeth Smith, Chantal
I cou ldn't do it without you. H u g e Noel, Kate Burton, Lucy Beresford-
thanks to m y nutrition ninjas, who Knox, N athan Hull, N aom i Fidler,
worked closely with m e across every Stuart Anderson and Anna Derkacz
recipe in this book Laura '*“** ninja' - thank you A n d finally, to Nick
Parr and Mary Lynch - great job girls. Lowndes and his team of lovely
copy-editors, proofreaders and
indexers: Annie Lee, Caroline Pretty,

Pat Rush, Shauna Bartlett and Caroline A n d now to the gang at Fresh O n e This book has been massively I
Wilding. Thank you for being so P ro d u ctio n s.. half of you lot have connected with the accom panying 6
fantastic, diligent, caring, brilliant, clever been with m e a very long time and T V series so huge thanks to the
people, for putting up with my the other half are freelancers, but head of Channel 4, Jay Hunt, and to
obsessive tweaks, changes and all of you are incredibly talented and their daytime commissioner, David
bending of the rules when it com es to devoted to whatever project I throw you Sayer, for being brilliant, trusting me,
the English language, and thank you on First and foremost, a massive thank and letting m e get on with it. Thanks
for working so tightly with my words you to Zoe Collins, Roy Ack erm an to T im and Sarah M ead and their
girls - what a team we have together. and J o Railing, who are the heart of gang, and Em m a Evison, Jo h n
Fresh O n e and genuinely brilliant, Artley and the rest of their team
Massive thanks to the lovely girls talented people. We've built Fresh One for the integration support.
and guys at Interstate, Jayne Connell, together and it's a truly brilliant British
Lu cy Self, Christina Beani, Louise independent production company T h a n k you to Maria C o m p a re tto
Draper, Nigel Gray, lain Hutchinson, with heart, soul and massively high who keeps m e looking presentable
Brian S im pson and Ben Watts. It's standards and I'm so proud Thank on these shoots, and to lovely Julie
always a pleasure working with you, you to Nicola Pointer, Mike Matthews Akeroyd and Lima O ’Donnell. Big
and as per usual I love the beautiful, and Emily Taylor, Ihe most wonderful, shout out of course to the three
clean, fresh designs - thanks for talented series producer, series director Gavins and Frank who kept the
helping m e make this so good and production m anager for all their crew beautifully fed and did an
(lnterstateteam.com). support. To keep up with m e and do unbelievable job (mobilemouthf ul.
what you do at the level you d o is co m ). A n d thank you to Zoot &
Thanks also to the gang at phenomenal - I really appreciate it and Steve for all your help.
Super-fantastic, Sim o n Collins, the long hours. Thanks as well to the
Ja m e s Verity and Rachael Ball Risk, rest of the brilliant production team:
who did the cover - great job. It's Nicola Georgiou, Gudren Claire, Katie
always fun working with you guys Millard, Nicola Hartley, Sh u o Huang,
(wearesuperfantastic.com). Kathryn Inns, Kirsten Hemingway, Dee
Driscoll and Joseph Spiteri-Paris.
Big shout out to my C E O Jo h n
Jackson, managing director Tara WONDERFUL^*
Donovan and m y deputy/the matrix/
the black widow/the Theydon tongue // f t
Louise Holland for all their amazing
support. Big thanks to m y personal To Luke Cardiff, an am azing
team: Richard Herd, Holly Adam s, cam eram an, and gaffer Mike Sarah
Am elia Crook, Sy Brighton, Beth - you guys have been with m e since
Powell and Paul Rutherford. You guys day one on The Naked C hef and I
arrange the chaos that is m y life and, really appreciate every single jo b I
m ost importantly, make sure that do with you. A n d to the rest of the
I have the right am ount of time with fantastic crew and camera team who
m y family, as well as unadulterated are super, super talented and top
time to concentrate on m y books boys, Dave Miller, Jon ath an Dennis
and everything that surrounds the jib, Sim on Weekes, focus pullers
them . Th a nks as well to Therese Pete Bateson and Mihalis Margaritis,
McDermott, m y PR m anager Peter grip Andy Young, Crispin Larratt
Berry and the lovely Louisa Ja m e s and Godfrey Kirby on sound, Paul
on marketing for all their help. A n d Casey, Matt Cardiff, Sean W ebb,
to the rest of the guys at m y offices, Louise Harris, Steffen Vala and J o e
thanks so m uch for all the hard work 'son of Mike' G avshon-Sarah Shout
you put in daily on m y behalf. out to the Tim eslice team and their
massive cam era rig. Big thanks as
well to the hard-w orking edit team :
Je n Cockburn, Tony Graynoth, Dan
Ja m e s, Dan Goldthorp, Steve Flatt,
Barbara Graham , Joa nna Roscoe
and Ja m e s Hart.

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