If there’s one theme that runs through Jamie Oliver’s latest cookbook, it’s the art of minimal washing-up.
One-pot wonders and simple, knock-out traybakes are the focus of ONE, which draws on everyday ingredients and pantry staples such as passata, lasagna sheets, chicken and fresh vegetables.
“Cooking is many things to many people and the most wonderful pursuit, but when it comes down to everyday pressures it seems that, time and time again, convenience rules,” he writes in the book’s introduction.
“ONE is my homage to making your life simpler and more convenient when it comes to getting good food on the table, without any compromise on flavour.”
Here are three no-stress recipes to try at home.
Sausage pappardelle
Fennel seeds, Chianti, garlic, tomato & parsley
serves 1
Total time 14 minutes
INGREDIENTS
- 125g fresh lasagna sheets
- 1 clove of garlic
- ½ a bunch of flat-leaf parsley (15g)
- olive oil
- 1 higher-welfare pork or vegie sausage
- 1 teaspoon fennel seeds
- Chianti or other Italian red wine
- 200ml pasta
- parmesan cheese, for grating
- optional: extra virgin olive oil
METHOD
- Boil the kettle. Cut the lasagna sheets lengthways into 3cm strips to make pappardelle. Peel and finely slice the garlic. Finely chop the top leafy half of the parsley, then the stalks, keeping them separate. Put a 28cm frying pan on a high heat.
- Once hot, put a little drizzle of olive oil into the pan, then squeeze the sausagemeat out of the skin into the pan, breaking it up with your spoon (if using a vegie sausage, crumble or slice). Fry and stir for 2 minutes, then add the garlic, parsley stalks and fennel seeds. Once lightly golden, add a good splash of red wine, let it cook away, then add the passata and scatter the pasta into the pan. Carefully pour in enough boiling kettle water to just cover the pasta – about 300ml. Let it bubble away for 4 minutes, or until the pasta has absorbed most of the water and you’ve got a nice rich sauce, stirring regularly and loosening with an extra splash of water, if needed. Turn the heat off, stir in the parsley leaves, then season to perfection. Finish with a grating of parmesan and a kiss of extra virgin olive oil, if you like.
ENERGY 464kcal; FAT 13.8g; SAT FAT 4.1g; PROTEIN 20.1g; CARBS 55.4g; SUGARS 11g; SALT 1.1g; FIBER 5g
Sausage pappardelle photo: © David Loftus, 2022
Cajun chicken traybake
Sweet onions & peppers, fluffy rice, yoghurt & rocket
serves 4
Prep 7 minutes
cooking 1 hour
INGREDIENTS
- 2 red onions
- 3 mixed-colour capsicums
- 4 free-range chicken legs (marylands), skin on, bone-in
- 1 tablespoon Cajun seasoning
- 4 cloves of garlic
- olive oil
- red wine vinegar
- 1 mug of basmati rice (300g)
- 4 tablespoons natural yogurt
- 60g rocket
- optional: extra virgin olive oil
METHOD
- Preheat the oven to 200C fan-forced (220C conventional). Peel and halve the onions. Tear the capsicum into big chunks, discarding the seeds and stalks. Place it all in a 25cm x 35cm roasting tray with the chicken, Cajun seasoning and whole unpeeled garlic cloves. Drizzle with 1 tablespoon each of olive oil and red wine vinegar, season with black pepper and toss well, turning the chicken skin side up. Roast for 40 minutes.
- Boil the kettle. Remove the tray from the oven and mash the soft garlic cloves into the tray juices, discarding the skins. Around the chicken, for in 1 mug of rice and 2 mugs of boiling kettle water (600ml). Carefully cover with tin foil and return to the oven for 20 minutes, or until the rice is fluffy and the chicken pulls easily away from the bone. Season to perfection, then serve with dollops of yogurt, rocket, a pinch of black pepper, and a drizzle of extra virgin olive oil, if you like.
go vego Replace the chicken with scrubbed butternut pumpkin or eggplant, cut into nice big chunks and cooked in exactly the same way.
ENERGY 633kcal; FAT 22.5g; SAT FAT 5.9g; PROTEIN 34.6g; CARBS 77.6g; SUGARS 12.4g; SALT 0.5g; FIBER 5.8g
Cajun chicken traybake photo: © Richard Clatworthy, 2022
Pick-me-up chilli fried eggs
Rice, sausage, bacon, spring onions, HP sauce & toast soldiers
serves 2
Total time 15 minutes
INGREDIENTS
- 2 higher-welfare pork sausages
- 2 rashers of higher-welfare smoked streaky bacon
- 4 spring onions
- 1 tablespoon HP sauce
- 1 x 250g packet of cooked rice
- 3 tablespoons chilli sauce
- 2 free range eggs
- 2 slices of sourdough bread
METHOD
- Put a 30cm non-stick frying pan on a medium-high heat. Squeeze the sausagemeat out of the skins into the pan. Roughly chop and add the bacon. Cook until golden, stirring occasionally and breaking up the sausagemeat with your spoon. Trim the spring onions, chop into 1cm lengths and add to the pan with the HP sauce. Toss over the heat for 2 minutes, then go in with the rice. Continue tossing regularly for another 2 minutes, then push the rice to one side of the pan. Spoon in the chilli sauce, then crack the eggs on top.
- Cover and fry the eggs to your liking, while you toast the sourdough. Sprinkle the eggs with a little black pepper, chop the toast into soldiers and serve in the middle of the table. Wrong but right – you lucky people.
go vego Simply swap in sliced or crumbled vegie sausages and a few chopped mushrooms in place of the sausage and bacon, cooking in a drizzle of olive oil.
ENERGY 555kcal; FAT 21.4g; SAT FAT 6.1g; PROTEIN 25.1g; CARBS 67.8g; SUGARS 5.6g; SALT 2g; FIBER 0.7g
Pick-me-up chilli fried eggs photo: © Richard Clatworthy, 2022
This is an edited extract from ONE by Jamie Oliver, published by Penguin Michael Joseph © Jamie Oliver Enterprises Limited (2022 ONE). Photography: © David Loftus, 2022; © Richard Clatworthy, 2022. Buy now
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