I really really want to eat sticky toffee pud now
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give the poor dog some lamb, Jamie, for pity's sake
Once again....MAVERICK
Cue Jack calling him a fraud as the flatbreads weren’t cooked in the pan!
lamb looks banging.I’m not a huge fan of the way he puts everything on boards though. Just expecting so much juice to run off.
well done THAT MAN. 3 recipes I would want to try,
wonder what is on next week?
lamb looks banging.I’m not a huge fan of the way he puts everything on boards though. Just expecting so much juice to run off.
well done THAT MAN. 3 recipes I would want to try,
wonder what is on next week?
Oh no its finished already!!
that lamb 
. Not sure if I would find that spice mix anywhere here, but the feta sauce sounds amazing and the aubergines looked good too.
ETA: Tesco and waitrose sell Dukkah
. Not sure if I would find that spice mix anywhere here, but the feta sauce sounds amazing and the aubergines looked good too.ETA: Tesco and waitrose sell Dukkah
That was good. Would definitely eat the pasta and the fish pie. I don't like lamb but wonder if the feta sauce and aubergine would work with roast chicken or something (not to be all fussy squig complaining about the main ingredient!)
Most supermarkets have a 'lebanese' or 'rus el hanout' as we know, all spice is interchangeable!that lamb
(Seriously though, anything that 'marries' with lamb would be good)
It's not one pan cooking if your whole oven needs cleaning afterwards!
It is. And, I know he's had his fair share of the shite ripped out of him over the years about his presenting style, amongst other things, but he's never really changed his enthusiastic style. Honed and improved, yes, but kept true to his TV personality. I like that about him.
I know someone will come along and say he's an awful twit to work with but I don't care, he produces good, watchable tv content.
I love Jamie’s recipes - I do his filo feta spinach spanakopita one quite often, which is the same method as the fish pie, and it’s fine in a small roasting tin, or even a cake tin. It’s not the end of the world if you don’t crisp the bottom up first.
I don’t even eat meat and the lamb looked amazing. I bet you could rub all kinds in and it’d work (curry paste? a minty pestoey paste? Horse spunk?).
I don’t even eat meat and the lamb looked amazing. I bet you could rub all kinds in and it’d work (curry paste? a minty pestoey paste? Horse spunk?).
Do you eat chicken? You could do a chicken skewer kebab. There's a bbc good food recipe that would work.
Here you go. You can carve it the same way he did the lamb.
Chicken kebab recipe | Good Food
This version of Greek gyro chicken kebabs uses thigh instead of breast to keep the meat really succulent
www.bbcgoodfood.com
Thank you, this sounds great!
Definitely with chicken (would also be cheaper) - and I've got a couple of cleaner ways to do it. (Vegans look away now)
Use a pair of kitchen scissors or a big knife to cut along one side of the spine. Open up the chicken and then give it a bloody good thump on the breastbone (in restaurant parlance, this is called spatchcocking, I believe).
Cut slashes across the breast, thighs, legs and sides and rub in things like Ras el Hanout, Dukkah, Cumin, Coriander, Cinnamon (always include some lemon peel for Cinnamon), garlic, thyme, sesame seeds, sea salt, pepper, chilli and olive oil into all the slashes and inside what used to be the cavity.
Then either put a roasting rack over the aubergines in a baking tin (IKEA do a tin-rack combo really cheap) or in a wok with a lid; buying the smaller aubergines you get in a Turkish shop would both be cheaper and fit into a wok more easily - and you can add peppers, courgette and tomatoes, chunks of red onion, capers and/or olives too, if you like them - and it'll be done in around 35 minutes.
The same principle would also work with a Patak's spice paste or spices and tomato puree.
Has anyone ever tried this:
www.jamieoliver.com
Not the most authentic but it is really nice and relatively fuss free. It tastes nice and fresh and xingy
My kinda butter chicken | Jamie Oliver recipes
Combine succulent chicken with fragrant spices and cashew butter to make this gorgeous one-pan curry. Serve with fluffy rice and fresh coriander, for an easy midweek win
Not the most authentic but it is really nice and relatively fuss free. It tastes nice and fresh and xingy
Oooh. That sounds lovely! There is a peri peri chicken recipe in his 7 ways book that I've made but forgotten about. It's really good.
That sounds amazing.
And good for a simple ninny like me. Off to hunt down the recipe! Edited to add: thank you Fraus for letting me enjoy the show vicariously for now. Hoping a local broadcaster picks it up soon.
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Hnnngrhhh
Slllllurp
Mmmmmm
Harrrahn
Slllllluuuurp
Sllllloberrr
Nothing to see here, nothing at all, no sireee
* whistles *
Slllllurp
Mmmmmm
Harrrahn
Slllllluuuurp
Sllllloberrr
Nothing to see here, nothing at all, no sireee
* whistles *
We have just had the fish pie. It was AMAZING 
Great!We have just had the fish pie. It was AMAZING
I’ve been thinking about it and the cous cous trick seems like a great idea for so many options. It could be great for having a roast veg type alternative as could soak up the juices and give the nice crispy bottom but basically any type of pie would work and it would make it more filling.