Recipease | Jamie Oliver

Cooking instructions

Cooking Instructions - 350°F/180°C/Gas 4

Preheat oven. Remove the sleeve and clear film from the top of the container. Place the container on a baking tray. Drizzle a little olive oil over the top of the pie to help it crisp up. Cook in the hot oven for:

Single - 30 to 35 minutes
Double - 35 to 40 minutes
Family - 45 minutes

Take the dish out of the oven. Check to make sure it's bubbling hot throughout then serve right away. Gorgeous served with a fresh green salad and a glass of chilled white wine.

Use within 2 days of making.

Nutritional information (based on theoretical data and cooked weight).

Ingredients:

• Mashed Potato (32%),
• Mixed Vegetables (21%),
• Bechamel Sauce (10%),
• Smoked Haddock (8%),
• Cod (8%),
• Salmon (8%),
• Cherry Tomatoes,
• Breadcrumb Topping (4%),
• Lemon Juice,
• Cheddar Cheese (1%),
• Red Chilli,
• Lemon Zest,
• Parsley,
• Sea Salt,
• Black Pepper. Mashed potato contains: potato (86%),
• creme fraiche (9%),
• cheddar cheese (4%),
• sea salt,
• black pepper,
• ground nutmeg. Mixed vegetables contains: Carrots (35%),
• white onion (30%),
• celery (19%),
• olive oil,
• garlic,
• sea salt,
• thyme,
• black pepper. Breadcrumb topping contains: breadcrumbs,
• parsley,
• lemon zest.

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Cooking instructions

Cooking Instructions - 350°F/180°C/Gas 4

Preheat oven. Remove the sleeve and clear film from the top of both containers. Pour the tomato mixture into a small ovenproof dish. Lay the chicken on top of the tomatoes skin-side up. Pour over the red wine and spoon in the other ingredients from the container. Squeeze the lemon halves over the chicken then discard. Cover the dish with a lid or tin foil. Place the dish on a baking tray and cook for 1 hour. Take the dish out of the oven, remove the lid or tin foil then return to the oven for a further 20 minutes, or until the skin is golden and crisp. Check to make sure it’s bubbling hot throughout then serve right away. Delicious with a little drizzle of extra virgin olive oil and served with steamed greens like broccoli or spinach.

Single - 45 Minutes covered 20 Minutes uncovered

Double – 1 hour covered 20 Minutes uncovered

Use within 3 days of making

Nutritional information (based on theoretical data and cooked weight).

Ingredients:

• Chopped Tomatoes (35%),
• Chicken Thigh (32%),
• Chargrilled Lemon (11%),
• Red Wine (7%),
• Pancetta (5%),
• Black Kalamata Olives (4%),
• Garlic (2%),
• Capers (2%),
• Anchovies (2%),
• Rosemary,
• Sea Salt,
• Bay Leave,
• Black Pepper.

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Cooking instructions

Jamie’s tip: Serve your meatballs with a nice hunk of crusty bread to mop up all of the lovely sauce left behind in the tray.

Preheat oven to 400°F/200°C/Gas Mark 6. Remove the film from the top of the container. Drizzle a little olive oil over the meatballs then place them on a baking tray in the centre of oven to cook: 25 minutes for a single portion, 30 minutes for a double portion and 35 minutes for a family portion. Check the meatballs are piping hot throughout before serving. Delicious!

Use within 2 days of making.

Nutritional information (based on theoretical data and cooked weight).

Ingredients:

• Tomato & Basil Sauce (35%),
• Minced Beef (25%),
• Buffalo Mozzarella (18%),
• Spinach (10%),
• White Bread (4%),
• Organic Semi - Skimmed Milk,
• Parmigiano Reggiano (2%),
• Garlic,
• Parsley,
• Basil,
• Red Chilli,
• Sea Salt,
• Lemon Zest,
• Black Pepper,
• Chilli Powder,
• Oregano,
• Cinnamon,
• Nutmeg,
• Black Pepper.

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Cooking instructions

Jamie’s tip: This is proper family food. Make sure you serve this bubbling hot right in the middle of the table with some nice crusty bread and a fresh green salad.

Preheat oven to 400°F/200°C/Gas Mark 6. Remove the film from the top of the container. Drizzle a little olive oil over the lasagne then place on a baking tray in the centre of the oven to cook: 30 minutes for a single portion, 35 minutes for a double portion and 45 minutes for a family portion. Check to make sure your lasagne is piping hot throughout before serving. Delicious!

Use within 4 days of making.

Nutritional information (based on theoretical data and cooked weight).

Ingredients:

• Bolognese Sauce (32%),
• Tomato & Basil Sauce (16%),
• Lasagne (14%),
• Bechamel Sauce (13%),
• Buffalo Mozzarella (6%),
• Crème Fraiche (3%),
• Parmigiano Reggiano (3%),
• Garlic,
• Sea Salt,
• Black Pepper.

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Cooking instructions

Preheat oven to 350° F/180° C/Gas Mark 4. Remove the film from the tray. Take the wrapped chicken out and put aside. Move all of the vegetables onto a plate then unwrap the chicken and return it to the tray. Drizzle a few lugs of olive oil over the chicken and place in the hot oven for 90 minutes. After 90 minutes take the chicken out of the oven, add the vegetables to the tray then cook for another 30 minutes. Once the chicken has had 2 hours in total check to make sure it’s properly cooked by sticking a small knife into the thickest part of the leg. If the juices run clear, it’s ready and delicious.

Use within 2 days of making.

Nutritional information (based on theoretical data and cooked weight).

Ingredients:

• Whole Chicken (64%),
• Carrots (9%),
• Parsnip (8%),
• Sourdough White Bread (4%),
• White Onion (4%),
• Red Pepper (3%),
• Egg,
• Celery,
• Garlic,
• Red Onion,
• Sage (0.3%),
• Olive Oil,
• Lemon Juice,
• Thyme,
• Sea Salt,
• Black Pepper,
• Lemon Zest,
• Ground Nutmeg.

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Cooking instructions

Jamie’s tip: This is a real favorite of mine, I always serve this in the middle of the table with some nice crusty bread and a fresh green salad.

Preheat oven to 400°F/200°C/Gas Mark 6. Remove the film from the top of the container. Drizzle a little olive oil over the macaroni then place on a baking tray in the centre of oven to cook: 30 minutes for a single portion, 35 minutes for a double portion and 40 minutes for a family portion. Check to make sure it’s bubbling hot throughout then serve right away.

Use within 4 days of making.

Ingredients:

• Macaroni (35%),
• White Sauce,
• Cheddar Cheese (9%),
• Red Peppers In Olive Oil (7%),
• Courgette (7%),
• Crème Fraiche,
• Semi Dried Tomatoes In Oil (3%),
• Sun Dried Tomato Pesto (3%),
• Dijon Mustard (1%),
• Sea Salt,
• Black Pepper.

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Cooking instructions

Jamie’s tip: Just before you pop your pie in the oven make sure you drizzle a bit of olive oil over the top. The oil will coat the thyme sprigs and keep them from burning as the pie cooks.

Preheat oven to 400°F/200°C/Gas Mark 6. Remove the film from the top of the container. Drizzle a little olive oil over the pie then place on a baking tray in the middle of the oven to cook: 30 minutes for a single portion, 35 minutes for a double portion and 45 minutes for a family portion. Check the pie is piping hot before serving. Brilliant with some lovely peas and a dollop of tomato ketchup.

Use within 2 days of making.

Ingredients:

• Mashed Potato (43%),
• Bolognese Sauce (27%),
• Peas (4%),
• Parnsip (4%),
• White Onion (4%),
• Carrot (4%),
• White Sauce,
• Crème Fraiche,
• Cheddar Cheese,
• Thyme,
• Sea Salt,
• Black Pepper.

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