Peter’s Lamb Curry (8)

This is from Jamie Oliver’s ” The Return of the Naked Chef”. He credits the recipe to his friend Peter Begg. You can vary the curry by using diced chicken, prawns or paneer or vegetables like swiss chard, spinach, peas, cauliflower, boiled potatoes or chickpeas. Serve with some Indian breads and/ or steamed basmati rice.

Aubergine Parmigiana (4-6)

This dish from Northern Italy  can be served as a vegetarian main course or as a side dish to accompany roasted meat or fish. This is  Jamie Oliver’s version from “Jamie’s Italy” published in 2005. I particularly like it because the aubergine is griddled rather than fried resulting in a less greasy dish than some versions. I like to serve it with some oven chips.

Pappardelle with Mixed Wild Mushrooms (2)

Over the past few weeks my local greengrocer Pawsons in Bishopston has on several occasions offered wild and/ or exotic mushrooms at a very reasonable price, leading me to purchase them at least once a week while in season. These have included Blewits, Ceps, Chanterelles, Pieds de Moutons and Trompettes de Mort . This is a recipe I keep returning to, from Jamie Olivers first book ” The Naked Chef” published in 1999. I have adapted it here for two people. Simple but delicious.

Gnocchi with Gorgonzola Sauce (2)

A Jamie Oliver recipe for Gnocchi. Naughty but delicious! In ” Cook with Jamie” Jamie Oliver gives instructions to make your own potato gnocchi but i use ready made versions, which in the UK are readily available from Italian grocers or supermarkets like Sainsbury’s and Waitrose. I have had delicious versions made with spinach or pumpkin, as well as the plain ones.

2 tbsps gorgonzola cheese A small bunch marjoram, leaves picked
3 tbsps butter Parmesan cheese for grating
6 tbsps double cream Freshly ground black pepper


  1. Heat a sauté pan on a low heat and add the butter, cream and cheese.
  2.  Mix together using the back of a wooden spoon until you have a smooth sauce.
  3. Season with black pepper.
  4. Cook the gnocchi according to packet instructions, then drain and toss in the sauce
  5. Serve with plenty of fresh grated parmesan and the picked marjoram leaves