12 Jamie Oliver 30 Minute Meals Dinners

Transform your weeknight cooking with these 12 complete meal plans based on Jamie Oliver’s iconic “30 Minute Meals” style. We’ve rounded up the best quick dinner recipes that include mains, sides, salads, and even desserts—all designed to be ready in half an hour through smart multitasking. Perfect for busy families who don’t want to compromise on flavour. Pin this post for when you need fast, fresh, and fantastic food on the table in a flash!

1. Broccoli Orecchiette

with Courgette & Bocconcini Salad, and Prosciutto & Melon Salad

A stunning Italian spread featuring creamy broccoli pasta, a fresh ribbon salad, and a classic sweet-and-savoury starter.

SERVES 6

Ingredients:

• Pasta: 125g Parmesan cheese, 1 large head of broccoli, 200g purple sprouting broccoli, 1 × 30g tin of anchovies in oil, 1 heaped tbsp capers, 1 small dried chilli, 3 cloves of garlic, fresh thyme, 500g dried orecchiette.
• Courgette Salad: 3 large sprigs of fresh mint, ½ a fresh red chilli, 1 lemon, 200g baby courgettes (mixed colours), 1 × 125g tub of bocconcini di mozzarella.
• Prosciutto & Melon Salad: Small bunch of fresh basil, ½ a lemon, 2 × 115g packs of prosciutto, 1 cantaloupe melon, balsamic vinegar.
• Seasonings: Olive oil, extra virgin olive oil, sea salt & black pepper.

How to Make It:

1. Prep: Get ingredients ready. Kettle boiled. Large frying pan on low heat. Fine grater in food processor.
2. Make pasta sauce base: Grate Parmesan in processor and set aside. Prepare broccoli (slice florets of large head, chop tender stalks of purple sprouting). Switch processor to standard blade. Blitz large broccoli stalk, anchovies with oil, capers, dried chilli, and peeled garlic to a paste. Put pasta water on to boil in a large pan.
3. Cook sauce & pasta: Fry broccoli paste in 3 tbsp olive oil in the large pan. Add thyme leaves, a wineglass of water, and the Parmesan rind. Turn heat to medium. Cook orecchiette in salted boiling water according to packet instructions.
4. Make Courgette Salad: Finely chop mint and red chilli with lemon zest. Mix on a platter with extra virgin olive oil, lemon juice, salt, and pepper. Speed-peel courgettes over dressing. Top with drained mozzarella.
5. Add broccoli to pasta: 5 minutes before pasta is done, add reserved broccoli florets and purple stalks to the boiling pasta water.
6. Make Prosciutto & Melon Salad: Bash basil leaves and salt in a pestle & mortar. Add extra virgin olive oil and lemon juice. Arrange prosciutto on a platter around chunks of scooped-out melon. Drizzle with balsamic and the basil dressing.
7. Finish Pasta: Drain pasta and broccoli (reserve some water). Add to the sauce pan (discard rind). Stir in grated Parmesan and cooking water to make it creamy. Serve on a platter topped with more Parmesan, extra virgin olive oil, and small basil leaves.
8. Serve: Toss the courgette salad and serve all three dishes together.

2. Pregnant Jools’s Pasta

with Crunchy Chicory & Watercress Salad, and Little Frangipane Tarts

A comforting sausage pasta dish accompanied by a peppery salad and quick, warm almond tarts for dessert.

SERVES 6

Ingredients:

• Pasta: 4 spring onions, 1 carrot, 1 stick of celery, 1–2 fresh red chillies, 6 good-quality sausages (approx. 400g), 1 heaped tsp fennel seeds, 1 tsp dried oregano, 500g dried penne, 4 cloves of garlic, 4 tbsp balsamic vinegar, 1 × 400g tin of chopped tomatoes, Greek or regular basil.
• Salad: 2 red chicory, 100g bag of rocket and watercress, Parmesan cheese, 1 lemon.
• Tarts: 6 small deep shortcrust pastry cases, 1 egg, 100g ground almonds, 100g softened butter, 90g golden caster sugar, 1 orange, 1 tbsp vanilla paste, ½ a 350g jar of raspberry jam, 250g tub of crème fraîche.
• Seasonings: Olive oil, extra virgin olive oil, sea salt & black pepper.

How to Make It:

1. Prep: Oven to 190°C/375°F/gas 5. Kettle boiled. Large frying pan on high heat. Standard blade in food processor.
2. Start Pasta Sauce: Blitz chopped spring onions, carrot, celery, and chillies in processor. Add sausages, fennel seeds, and oregano; pulse to mix. Fry in hot pan with olive oil, breaking it up. Put a pot of water on to boil.
3. Make Tarts: Mix egg, almonds, butter, sugar, orange zest, and vanilla. Put jam in pastry cases, top with frangipane mix, more jam, and more frangipane. Bake for 18 minutes.
4. Cook Pasta: Cook penne in salted boiling water.
5. Make Salad: Quarter chicory hearts and scatter leaves on a platter with rocket and watercress.
6. Finish Sauce: Crush garlic into sausage mixture. Add balsamic and tinned tomatoes. Loosen with pasta water if needed.
7. Dress Salad: Shave Parmesan over salad. Serve with oil and lemon wedges.
8. Finish Pasta: Drain pasta (reserve some water). Toss into sauce, adding water for silkiness. Serve topped with Parmesan and basil.
9. Serve Tarts: Serve tarts warm with crème fraîche.

3. Curry Rogan Josh

with Fluffy Rice, Carrot Salad, Poppadoms, and Flatbread

A cheat’s version of a spicy lamb classic using veggies, served with perfect steamed rice, a fresh salad, and homemade lemon pickle.

SERVES 4–6

Ingredients:

• Curry: 2 onions, 1 medium butternut squash (neck only), 1 small cauliflower, 1 fresh red chilli (optional), 4 cloves of garlic, fresh coriander, ½ a 283g jar of Patak’s rogan josh paste, 1 × 400g tin of chickpeas, 100g baby spinach, 500g natural yoghurt.
• Rice: 1 mug of basmati rice, a few whole cloves.
• Carrot Salad: Flaked almonds, 5-6 carrots, 1 fresh red chilli, fresh coriander, 2cm piece of ginger, 1 lemon.
• Chapattis: 1 pack of chapattis, turmeric.
• Lemon Pickle: 1 lemon, 2 tsp mustard seeds, 1 level tsp turmeric, ¼ fresh red chilli, 1 small dried chilli.
• To Serve: Poppadoms, cold beer.

How to Make It:

1. Prep: Kettle boiled. Large saucepan on high heat. Oven to 180°C/350°F/gas 4. Coarse grater in processor.
2. Start Curry: Fry sliced onions in oil. Add chemically sliced butternut squash chunks and cauliflower florets. Add chilli (if using), crushed garlic, chopped coriander stalks, rogan josh paste, chickpeas with juice, and a splash of water. Cover and cook fast.
3. Cook Rice: Put 1 mug rice, olive oil, cloves, salt, and 2 mugs boiled water in a pan. Cover, boil for 7 minutes, then remove from heat and steam for 7 minutes.
4. Warm Chapattis: Drizzle chapattis with oil and turmeric, wrap in wet greaseproof paper, and warm in oven.
5. Make Carrot Salad: Toast almonds. Grate carrots, chilli, coriander, and ginger in processor. Dress with extra virgin olive oil, salt, lemon zest, and juice. Top with almonds and coriander leaves.
6. Finish Curry: Mash some veg for texture, add salt if needed, and stir through spinach.
7. Make Lemon Pickle: Fry mustard seeds, turmeric, fresh and dried chilli in oil until sizzling. Add sliced lemon and salt. Cool.
8. Serve: Dress yoghurt with oil. Serve curry topped with yoghurt and coriander, alongside rice, salad, pickle, poppadoms, and warm chapattis.

4. Green Curry

with Crispy Chicken, Kimchee Slaw, and Rice Noodles

Crispy skin chicken thighs served with a vibrant homemade green curry sauce, slippery noodles, and a punchy slaw.

SERVES 4

Ingredients:

• Chicken: 8 chicken thighs (skin on, bone in), 2 tbsp sesame seeds, 2 large tbsp runny honey.
• Kimchee Slaw: Radishes, 1 red onion, ½ Chinese cabbage, fresh coriander, 1 fresh red chilli, 1 fresh green chilli, 2cm ginger, 2 limes, sesame oil.
• Curry Sauce: 2cm ginger, 2 fresh red chillies, kaffir lime leaves (optional), fresh coriander, 4 cloves of garlic, 1 stick of lemongrass, spring onions, sesame oil, 300ml chicken stock, 200g fine green beans, 1 × 400ml tin of coconut milk, lime juice, soy sauce.
• Noodles: 250g rice noodles, 1 lime.
• Garnishes: Prawn crackers, chilli sauce, lime, ½ cos lettuce, fresh coriander, beansprouts.

How to Make It:

1. Prep: Large and small frying pans on high heat. Thin slicer in processor.
2. Cook Chicken: Fry chicken skin-down in oil, salt, and pepper in the large pan. Press down with the smaller pan on top (over greaseproof paper) to crisp.
3. Make Slaw: Shred radishes, onion, and cabbage in processor. Blitz coriander, chillies, and ginger. Combine all with lime juice, salt, and sesame oil.
4. Make Curry Paste: Blitz ginger, chillies, lime leaves, coriander, garlic, lemongrass, and spring onions with sesame and olive oil to a paste.
5. Glaze Chicken: Turn chicken, drain fat. Toast sesame seeds in the empty small pan. Coat chicken in 2 tbsp curry paste, cook to glaze. Add honey, flip skin-side down again.
6. Make Curry Sauce: Fry remaining paste in a saucepan. Add stock, green beans, and coconut milk. Simmer.
7. Prepare Noodles: Soak noodles in boiling water, drain, rinse cold. Toss in hot pan with sesame oil, lime juice, and salt.
8. Assemble: Prepare garnish platter. Season curry sauce with lime and soy. Sprinkle chicken with toasted sesame seeds. Let everyone build their bowls.

5. Chicken Pie

with French-Style Peas, Sweet Carrot Smash, and Berries with Shortbread & Cream

A comforting, creamy chicken and mushroom pie made fast with puff pastry, served with two veggie sides and a simple, elegant dessert.

SERVES 6

Ingredients:

• Pie: 4 × 180g skinless chicken breasts, butter, spring onions, 150g button mushrooms, 1 heaped tbsp flour (+ extra for dusting), 2 tsp English mustard, 1 heaped tbsp crème fraîche, 300ml chicken stock, fresh thyme, nutmeg, 1 sheet pre-rolled puff pastry, 1 egg.
• Smash: 600g carrots, fresh thyme.
• Peas: 2 little gem lettuces, butter, 1 tbsp flour, 300ml chicken stock, fresh mint, 480g frozen peas, ½ a lemon.
• Dessert: 400g mixed berries, elderflower cordial, ½ a lemon, fresh mint, shortbread biscuits, 150ml double cream, 1 heaped tbsp icing sugar, 1 tbsp vanilla paste.

How to Make It:

1. Prep: Oven to 200°C/400°F/gas 6. Kettle boiled. Large wide pan on medium heat, saucepan on low. Thick slicer in processor.
2. Make Pie Filling: Fry sliced chicken in oil and butter. Slice spring onions and mushrooms in processor, add to pan with flour. Stir in mustard, crème fraîche, stock, thyme, nutmeg, salt, and pepper. Simmer.
3. Cook Carrots: Slice carrots in processor. Boil in saucepan with oil, salt, pepper, thyme, and water just to cover.
4. Assemble & Bake Pie: Pour filling into baking dish. Top with scored puff pastry, tucking in edges. Brush with beaten egg. Bake on top shelf for 15 mins.
5. Make Peas: Slice lettuces in processor. In empty chicken pan, whisk butter, flour, and stock. Add mint, peas, and lettuce. Season with lemon juice, salt, pepper. Cover and simmer.
6. Prepare Dessert: Macerate berries in cordial and lemon juice; top with mint. Whisk cream with sugar and vanilla. Serve with shortbread.
7. Finish Carrots: Drain and mash carrots.
8. Serve: Serve pie hot with peas and carrot smash.

6. Mustard Chicken

with Quick Dauphinoise, Greens, and Black Forest Affogato

Succulent chicken breasts with a creamy mustard sauce, a lightning-fast potato gratin, vitamin-rich greens, and a coffee-chocolate dessert.

SERVES 4–6

Ingredients:

• Dauphinoise: 1 red onion, 1kg Maris Piper potatoes, 1 nutmeg, 2 cloves of garlic, 300ml single cream, 4 anchovies, Parmesan, bay leaves, fresh thyme.
• Chicken: Fresh rosemary, 4 × 180g chicken breasts (skin on), 4 tsp Colman’s mustard powder, 3 baby leeks, 4 cloves of garlic, white wine, 75ml single cream, 1 heaped tsp wholegrain mustard.
• Greens: 200g Swiss chard, 200g baby spinach, 1 lemon.
• Affogato: Instant coffee, golden caster sugar, shortbread biscuits, 425g tin black cherries, 100g dark chocolate, vanilla ice cream.

How to Make It:

1. Prep: Oven to 220°C/425°F/gas 7. Kettle boiled. Thick slicer in processor.
2. Make Dauphinoise: Slice potatoes and onion in processor. Tip into roasting tray. Add nutmeg, crushed garlic, most of the cream, anchovies, Parmesan, bay leaves, thyme, and oil. Mix. Heat on hob, add 200ml boiled water, cover with foil, leave on heat.
3. Cook Chicken: Rub chicken with rosemary, mustard powder, salt, pepper, and oil. Fry skin-side down in hot pan, pressing down.
4. Cook Greens: Boil chard stalks in salted water.
5. Bake Dauphinoise: Remove foil, top with Parmesan and thyme. Bake on top shelf for 15 mins.
6. Finish Chicken: Add sliced leeks to pan. Add chard leaves to pot. Flip chicken, crush in garlic, add white wine.
7. Finish Greens: Drain greens over spinach in colander. Dress in warm pot with oil, lemon, salt, and pepper.
8. Make Sauce: Add reserved cream to chicken, cover.
9. Prep Dessert: Put coffee, sugar, crumbled biscuits, cherries, and chocolate chunks in espresso cups.
10. Serve Main: Slice chicken. Stir wholegrain mustard into sauce. Serve chicken and sauce with dauphinoise and greens.
11. Serve Dessert: Pour boiling water into cups to make coffee and melt chocolate. Top with ice cream.

7. Killer Jerk Chicken

with Rice & Beans, Refreshing Chopped Salad, and Chargrilled Corn

Spicy, smoky oven-baked chicken with an incredible homemade jerk marinade, served with traditional sides and cooling beer.

SERVES 4

Ingredients:

• Chicken: 4 × 180g chicken breasts (skin on), 1 tbsp honey, fresh rosemary, fresh coriander.
• Corn: 4 large corn on the cob.
• Rice & Beans: 2 spring onions, 1 cinnamon stick, 250g long-grain rice, 600ml chicken stock, 400g carton black beans.
• Jerk Sauce: 4 spring onions, fresh thyme, 3 bay leaves, ground cloves, nutmeg, allspice, 6 tbsp golden rum, 6 tbsp white wine vinegar, 1 tbsp honey, 1 Scotch bonnet chilli, 4 cloves of garlic.
• Salad: 1 red pepper, 1 red chicory, 1 cos lettuce, 2 limes, ¼ red onion, fresh coriander, cress.
• Yoghurt: 250g natural yoghurt, fresh coriander, 1 lime.

How to Make It:

1. Prep: Oven to 220°C/425°F/gas 7. Kettle boiled. Griddle pan and large saucepan on high heat.
2. Sear Chicken: Score chicken, rub with oil, salt, pepper. Cook skin-side down in griddle pan.
3. Boil Corn: Cook corn in salted boiling water, covered.
4. Make Jerk Sauce: Liquidize onions, thyme, bay, spices, rum, vinegar, honey, salt, chilli (deseeded), and garlic to a paste.
5. Bake Chicken: Put sauce in baking dish. Place chicken on top, skin-side up. Drizzle with honey, add rosemary/thyme. Bake on top shelf for 15 mins.
6. Cook Rice: Fry sliced onions and cinnamon. Add rice, stock, and drained beans. Boil, then cover and simmer for 12 mins.
7. Make Yoghurt side: Mix yoghurt with coriander, salt, oil, lime zest, and juice.
8. Char Corn: Move corn to hot griddle, drizzle with oil, char on all sides.
9. Make Salad: Chop pepper, chicory, and lettuce on a large board. Dress with oil, lime juice, grated onion, salt, pepper. Toss with coriander and cress.
10. Serve: Fluff rice. Serve chicken with sauce, corn, salad, and yoghurt.

8. Thai Red Prawn Curry

with Jasmine Rice, Cucumber Salad, and Papaya Platter

A fragrant, incredibly fast prawn curry made with a homemade paste, served with aromatic rice and fresh fruit to finish.

SERVES 4

Ingredients:

• Cucumber Salad: 2cm ginger, 1 tbsp soy sauce, 1 tsp sesame oil, 1 lime, 1 cucumber, fresh coriander, ½ fresh red chilli.
• Rice: 1 mug basmati rice, 2 jasmine tea bags (or flower).
• Curry: 2 lemongrass stalks, 1 fresh red chilli, 2 garlic cloves, 4 kaffir lime leaves, fresh coriander, 2 jarred red peppers, 1 tsp tomato purée, 1 tbsp fish sauce, 2 tbsp soy sauce, 1 tsp sesame oil, 2cm ginger, 8 large raw tiger prawns (shell on), 200g sugar snap peas, 220g small cooked prawns, 400g tin coconut milk.
• Papaya Platter: 2 papayas, Greek yoghurt, 1 lime, 2 bananas, fresh mint.
• To Serve: 2 limes, prawn crackers.

How to Make It:

1. Prep: Oven to 200°C/400°F/gas 6. Kettle boiled. Standard blade in processor.
2. Prep Salad Base: Grate ginger onto platter. Mix with soy, extra virgin olive oil, sesame oil, and lime juice. Ribbon cucumber over top. Sprinkle with coriander stalks and chilli.
3. Cook Rice: Cook rice with salt, oil, jasmine tea bags, and 2 mugs boiling water. Boil 7 mins covered, steam off heat 7 mins.
4. Make Curry: Blitz lemongrass, chilli, garlic, lime leaves, coriander, peppers, tomato purée, fish sauce, soy sauce, sesame oil, and ginger to a paste.
5. Cook Large Prawns: Fry raw prawns in oil for 1 min. Add 1 tbsp paste, fry 1 min. Bake in ovenproof dish for 8-10 mins.
6. Finish Curry Sauce: In frying pan, fry sugar snaps and small prawns in oil. Add remaining paste, fry briefly. Add coconut milk, simmer.
7. Make Fruit Platter: Halve and deseed papayas. Serve with yoghurt and lime zest. Add halved bananas. Squeeze lime over all, top with mint.
8. Serve: Season curry with soy. Top with coriander leaves. Serve with oven-baked prawns, fluffy rice, dressed cucumber salad, lime wedges, and crackers.

9. Tasty Crusted Cod

with Mashy Peas, Tartare Sauce, and Warm Garden Salad

Fish and chips reinvented. Oven-baked cod with a crunchy, flavour-packed crust, served with minted crushed veg and a quick homemade tartare.

SERVES 6–8

Ingredients:

• Mashy Peas: 4 potatoes, 1 head broccoli, 500g frozen peas, butter, mint sauce.
• Tartare Sauce: 3 cornichons, 1 tsp capers, fresh parsley, ½ tin anchovies, 1 lemon, ½ jar mayonnaise, sweet paprika.
• Cod: 1 tsp fennel seeds, 2 × 600g cod fillets (skin on), 200g crusty bread, 4 garlic cloves, ½ tin anchovies, ½ jar sun-dried tomatoes, fresh basil, fresh red chilli, 40g Parmesan, 1 lemon, balsamic vinegar, fresh rosemary, fresh thyme.
• Salad: 6 rashers pancetta, 2 garlic cloves, 5 tbsp balsamic vinegar, 100g watercress, 100g rocket.

How to Make It:

1. Prep: Grill on full. Kettle boiled. Standard blade in processor.
2. Start Veg: Boil chopped potatoes in salted water. Add sliced broccoli stalk.
3. Prep Fish: Rub fish with oil, salt, pepper, and fennel seeds. Grill skin-side down in roasting tray for 5 mins.
4. Make Crust: Blitz bread, 2 garlic cloves, and anchovy oil into crumbs; set aside. Blitz anchovies, sun-dried tomatoes, 2 garlic cloves, basil, chilli, Parmesan, lemon zest/juice, and balsamic to a paste.
5. Crust Fish: Spread paste on fish, top with breadcrumbs and oiled herbs. Grill for 10 mins until golden.
6. Finish Veg: Add peas and broccoli florets to potato pot.
7. Start Salad: Fry pancetta until crisp.
8. Make Tartare: Blitz cornichons, capers, parsley, anchovies, oil, lemon zest/juice. Mix with mayo, season, dust with paprika.
9. Finish Salad Dressing: Crush garlic into pancetta pan off heat. Add balsamic and oil to make warm dressing.
10. Finish Mashy Peas: Drain veg, steam dry. Mash with butter, oil, salt, pepper, and mint sauce.
11. Serve: Toss salad leaves in warm dressing. Serve fish with peas and tartare sauce.

10. Roast Beef

with Baby Yorkies, Little Carrots, Crispy Potatoes, and Super-Quick Gravy

A full Sunday roast experience condensed into 30 minutes, featuring tender beef fillet, cheat’s Yorkshire puddings, and incredible potatoes.

SERVES 4

Ingredients:

• Potatoes: 500g red-skinned potatoes, 1 lemon, fresh thyme/rosemary, 1 bulb garlic.
• Beef: Fresh rosemary, sage, thyme, 700g beef fillet.
• Carrots: 500g small carrots, fresh thyme, 2 bay leaves, 1 tbsp sugar, butter.
• Yorkies: 1 mug flour, 1 mug milk, 1 egg.
• Salad: Red onion, red wine vinegar, sugar, watercress.
• Gravy: Red onion, 12 baby button mushrooms, 1 tbsp flour, small glass red wine, 300ml chicken stock.
• To Serve: Horseradish, English mustard.

How to Make It:

1. Prep: Oven to 220°C/425°F/gas 7 with bun tin inside. Kettle boiled. Fine slicer in processor.
2. Boil Potatoes: Boil chopped potatoes in frying pan for 8 mins.
3. Sear Beef: Coat beef in chopped herbs, salt, and pepper. Fry in hot pan with oil, turning every minute.
4. Cook Carrots: Boil carrots with thyme, bay, salt, oil, and sugar until tender.
5. Make Yorkies: Blitz flour, milk, egg, and salt. Put oil and batter into hot bun tin. Bake 14 mins (do not open door).
6. Crisp Potatoes: Drain potatoes, return to pan with oil, salt, pepper, lemon zest, herbs, and squashed garlic. Mash lightly and fry until crisp.
7. Make Gravy Base & Salad: Slice onion in processor. Put half in beef pan, half in bowl. Slice mushrooms, add to beef pan. Pickle bowl onion with vinegar, sugar, salt.
8. Finish Gravy: Rest beef. Stir flour into pan, add wine, boil down. Add stock, simmer until thick.
9. Serve: Dress carrots with butter. Assemble salad with watercress and oil. Slice beef, serve over horseradish/mustard. Serve with potatoes, Yorkies, and gravy.

11. Pork Chops & Crispy Crackling

with Crushed Potatoes, Minty Cabbage, and Peaches ‘n’ Custard

Juicy pork chops with separately cooked, guaranteed-crispy crackling, served with comforting sides and a warm, fruity dessert.

SERVES 4

Ingredients:

• Pork: 4 × 180g chops (skin on), 8 garlic cloves, 1 tsp fennel seeds, fresh sage, honey.
• Potatoes: 700g Maris Piper potatoes, ½ lemon, 1 heaped tsp wholegrain mustard, fresh flat-leaf parsley.
• Cabbage: 1 small Savoy cabbage, 2 heaped tsp mint sauce.
• Dessert: 2 × 415g tins peach halves in juice, 1 cinnamon stick, 425g tin custard, 4 shortbread biscuits, fresh mint.

How to Make It:

1. Prep: Oven to 180°C/350°F/gas 4. Kettle boiled. Large frying pan on high heat.
2. Start Pork: Cut skin off chops, slice, fry to make crackling.
3. Cook Potatoes: Microwave prepped potatoes with lemon, salt, and pepper under clingfilm for 17 mins.
4. Render Pork: Score fat on chops, season. Add squashed garlic to pan. Stand chops on fat edge to render. Move crackling and garlic to roasting tray with fennel seeds; bake on top shelf.
5. Cook Cabbage: Boil cabbage wedges in salted water for 6-8 mins.
6. Finish Pork: Lay chops flat, cook 4 mins until golden. Add to tray in oven with sage, drizzle with honey. Bake 10 mins.
7. Heat Peaches: Boil peaches, juice, and cinnamon in a saucepan.
8. Finish Veg: Drain cabbage, toss with mint sauce, salt, pepper, and oil. Crush cooked potatoes with mustard, oil, salt, pepper, and parsley.
9. Serve Dessert: Serve custard topped with hot peaches, crumbled shortbread, cooking juices, and mint.
10. Serve Main: Serve pork and crackling with cabbage and potatoes.

12.

with Flatbreads, Herby Couscous, Stuffed Peppers, and Pomegranate Drink

Spiced lamb racks cooked quickly, served with a fresh couscous salad, speedy cheese-stuffed peppers, and a refreshing drink.

SERVES 4–6

Ingredients:

• Lamb: 2 racks of lamb (fat removed), nutmeg, 1 tsp ground cumin, 1 tsp sweet paprika, 1 tsp dried thyme.
• Couscous: 200g couscous, 1 fresh red chilli, bunch of fresh parsley or mint, 1 lemon.
• Garnishes: Flatbreads, dried thyme/oregano, 250g natural yoghurt, 1 tsp harissa, 200g houmous, lemon, paprika.
• Stuffed Peppers: 60g melting cheese, 8 small jarred red peppers.
• Drink: Ice, fresh mint, lemon, 1 pomegranate, sparkling water.

How to Make It:

1. Prep: Oven to 220°C/425°F/gas 7 with roasting tray inside. Kettle boiled. Large frying pan on medium heat.
2. Sear Lamb: Halve racks, score, rub with nutmeg, cumin, paprika, thyme, salt, and pepper. Fry in oil to colour for 5 mins.
3. Soak Couscous: Cover couscous with boiling water, oil, and salt in a bowl. Cover.
4. Warm Flatbreads: Oil and season flatbreads, wrap in wet greaseproof paper, warm in oven.
5. Roast Lamb: Transfer lamb to hot tray in oven for 14 mins (flipping halfway).
6. Make Drink: Squeeze lemon and pomegranate juice over ice and mint in a jug. Top with sparkling water.
7. Stuff Peppers: Stuff peppers with cheese slices.
8. Finish Couscous: Fluff couscous. Add chopped chilli, herbs, oil, salt, pepper, and lemon juice.
9. Prepare Dips: Swirl harissa into yoghurt with oil and herbs. Dress houmous with oil, lemon, paprika.
10. Cook Peppers: Fry stuffed peppers in lamb pan for 2 mins until cheese melts.
11. Serve: Rest lamb, scatter with herbs. Serve with peppers, couscous, warm flatbreads, dips, and lemon wedges.