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One-Pan Veggie Lasagne
45min · 6 servings Ingredients • 1 leek • 50 g unsalted butter • olive oil • 500 g asparagus • 50 g plain flour • 2 teaspoons English mustard • 800 ml semi-skimmed milk • 300 g fresh or frozen peas • 300 g fresh or frozen broad beans • ½ a bunch of fresh mint , (15g) • 80 g Parmesan cheese , plus extra to serve • 80 g mature Cheddar cheese • 250 g fresh lasagne sheets • 50 g blanched almonds • 1 lemon , optional • green pesto , optional Method • Preheat the oven to 200ºC/400ºF/gas 6. • Wash, trim and slice 1 leek (see tip) and place in a large shallow ovenproof pan on a medium-low heat with 50g of unsalted butter and a splash of olive oil. • Line up 500g of asparagus, trim off the woody ends, then finely slice and add the stems to the pan, reserving the tips for lat
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11M views · 7.4K reactions | Perfect Potato Salad - 3 Ways | Jamie Oliver | potato salad, Jamie Oliver | Who needs the perfect POTATO SALAD?? Jamie has 3 for you right here 🙌 | By Jamie Oliver | Hi guys! Ok, so we're gonna make the most incredible potato salad. Potato salad is the best but many of us get them from the supermarkets. I don't think they're very good. So real-deal potato salad. The flavours are phenomenal and the textures as well. And I'm gonna show you them three ways. Almost like an evolution of this very, very simple, simple salad. Here we have got new potatoes boiling. Always put the new potatoes into boiling water as opposed to cold and bringing them up this preserves the flavour and the nutrients. So these have been cooking for about 15 minutes. You can sort of tell when they're cooked when you can get them out and you can just squash them. Lovely. Let's drain these, cut them up into little quarters. If some completely break up and sort of smash into almost like potato snow that's fine because it'll make your dressing more interesting. So don't be worried about that. Gorgeous extra virgin cold-pressed olive oil. Season with some salt and pepper and I'm gonna go in with some lemon. We don't have to waste the skin. If you've got one of these little fine graters give it a few little swoops of the lemon skin. No bitterness there at all just pure flavour. And then the juice going in. Often when you flavour things when they're cold it just sits on the outside because it's hot you know whatever you put in now, will go in to the actual veggie. So this is beautiful. So with our bowl we'll give it a nice little toss and that is your basic salad. Then we're gonna add our flavours so some chives, parsley, a little bit of mint. We'll roll it up almost like a kind of herby cigar. We'll just finely slice it the best we can. Chives have got that very delicate onions smell, very gentle. This is rock chopping. You can easily do a great job by cross chopping and that's the simplest, safest way. Just grab your hand flat like that and just go through it into the potatoes right there. We'll have a little taste. Mmm! Really happy with that. As it is, gorgeous! But we can take it on a little bit, ok. So if you wanted it to be a little creamy you could just slap a load of mayonnaise in there. But to be honest mayonnaise is nice but I prefer really good quality yogurt and it will give you that creaminess. So 2 or 3 tablespoons of yogurt and just toss that up. That's perfectly lovely but I think we could add some flavour to that as well. English mustard for me, a teaspoon is the way to do it. It just gives it a really nice 'hum' so I'm really happy with that but there's more we can do. Get two or three rashers of bacon. Smoked, it has to be smoked and just finely slice the bacon and in a matter of minutes you can get them super crispy. So the fat will render out of the bacon. Crispy and golden. Get the bacon out and let this cool down. That's going to give an amazing crunch and then that fat is just absolutely gagging to have breadcrumbs cooked in it. So crispy bacon bits, crispy breadcrumbs. Another level. This is a really, really delicious thing to do. So there are our crispy bacon bits. We'll just sprinkle those over the potato salad. Smokiness, little crunch, little savoury bread crumbs. Over the top it should sizzle and you got all the lovely flavour from that bacon into bread crumbs. Delicious. Good flavour, clean, crunchy, soft. So really, really nice. Love this on picnics, barbecues. Serving it with roasted meats. Enjoy. Cook it. Love it and see you next time. Take care
155K views · 5.8K reactions | Chicken & Pepper Traybake | Jamie Oliver | chicken meat, dinner, cookie, Piper nigrum, Jamie Oliver | 8 ingredients all cooked in one tray (so minimal washing up 😉) This is a proper winner of a chicken dinner!! jamieol.com/ChickenPepperTraybake | By Jamie Oliver | Facebook
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