JamieOliver.com

roast pork belly served two ways

main courses
serves 4
1 Preheat the oven to 220C/gas 7. Score the pork skin and fat, then rub with a lemon half. Season the skin and meat with salt, pepper, nutmeg and thyme. Roast pork for 30 minutes, until the ...

schnittlauchsauce (chive sauce)

dressings / sauces | makes about a litre
(see picture: pouring dish, far back, left)
1 Cut eggs in half and remove yolks. Finely chop half the whites and discard the other half. Soak bread in milk for a few minutes before squeezing dry. Res...

spaghetti with broad beans & artichokes

main courses | serves 6
1 Heat olive oil in a large saucepan over medium heat. Add onions and garlic and sauté for 5 minutes until softened. Add broad beans,
artichoke hearts and asparagus, if using. Season generously with...

spiced sea bass with caramelised fennel

main courses | serves 2
1, Put the butter and splash of oil in a pan over a low heat, cook the fennel for 40 mins, or till golden and caramelised. Preheat the oven to 180C/gas 4.
2, Rub the lemon zest, garlicand chilli ove...

spicy prawn & coconut salad

main courses | serves 2
1, Mix the dressing ingredients together. Combine all the other ingredients in a bowl, dress and serve.


Recipe by Abi Fawcett, photograph Sam Stowell
• from Jamie Magazine issue 6

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