One-pan wonders: Tasty, fuss-free dishes in Jamie Oliver's new book (2024)

TENDER GLAZED LAMB SHANKS

SWEET PEPPERS, NEW POTATOES, OLIVES, GARLIC & PARSLEY

Serves: 4

Prep: 12 minutes

Cook: 2 hours

You will need:

• Casserole pan
• 4 higher-welfare lamb shanks (roughly 400g each)
• 1 bulb of garlic
• 6 mixed-colour peppers
• 1 lemon
• 800g baby new potatoes
• 8 black olives, stone in
• Red wine vinegar
• 1tsp runny honey
• ½ a bunch of flat-leaf parsley (15g)

Preheat the oven to 200°C/ fan 180°C/gas 6. Place a large deep casserole pan on a high heat. Season the lamb shanks with a pinch of sea salt and black pepper, then fry in 1tbsp olive oil, turning until browned all over.

Meanwhile, halve the unpeeled garlic bulb across the middle and tear up the peppers into big chunks, discarding the seeds and stalks. Add both to the pan, then use a speed-peeler to add the lemon peel in strips.

Go in with the potatoes, halving any larger ones, then squash, de-stone and add the olives, also stirring in a splash of liquor from their jar. Mix together well, cover, then transfer to the oven for 1 hour.

Mix up again, and cook uncovered for another hour, or until the lamb is tender. Remove from the oven.

Mash the soft garlic cloves into the stew, discarding the skins, then season to perfection with salt, pepper and a thimble of red wine vinegar. Brush the honey over the lamb, then pick over the parsley leaves, and serve.

ENERGY 681kcal FAT 38.4g SAT FAT 14.4g PROTEIN 70.6g CARBS 14.8g SUGARS 12.4g SALT 1g FIBRE 5.4g

GO VEGGIE

Swap the lamb for quarters of scrubbed celeriac, treating it in exactly the same way, and chuck in a jar of drained chickpeas.

SMOKED SALMON PASTA

SPINACH, SPRING ONION, LEMON, CURDS & PARMESAN

Serves: 1

Total: 8 mins

You will need:

• Frying pan
• 125g fresh lasagne sheets
• 2 spring onions
• 80g spinach
• 60g smoked salmon (2 slices) from sustainable sources
• ½ a lemon
• 5g Parmesan cheese
• 1tbsp cottage cheese

Boil the kettle. Cut the lasagne sheets in half lengthways, then into 2cm strips, using a crinkle-cut knife, if you've got one.

Trim the spring onions and finely chop with the spinach and half the salmon. Finely grate the lemon zest, then the Parmesan, keeping them separate.

Put a 28cm frying pan on a high heat.

Once hot, put a little drizzle of olive oil into the pan with the spring onions, spinach, chopped salmon and lemon zest. Scatter the pasta into the pan, then carefully pour in enough boiling kettle water to just cover the pasta – about 250ml.

Let it bubble away for 4 minutes, or until the pasta has absorbed most of the water and you've got a nice sauce, stirring regularly and loosening with an extra splash of water, if needed.

Turn the heat off, squeeze in the lemon juice, stir in the cottage cheese and Parmesan, then season to perfection. Delicately tear over the remaining salmon, and finish with a kiss of extra-virgin olive oil, if you like.

ENERGY 431kcal FAT 14.8g SAT FAT 4g PROTEIN 29.5g CARBS 43.6g SUGARS 4.6g SALT 1.7g FIBRE 3.1g

POACHED CHICKEN SOUP

CORN ON THE COB, CARROTS, PEAS, NOODLES & SMOKY BACON

Serves: 6

Prep: 8 mins

Cook: 2 hours

You will need:

• Casserole pan
• 1 x 1.5kg whole free-range chicken
• 4 rashers of higher-welfare smoked streaky bacon
• 6 small carrots
• 4 corn on the cobs
• 1 bunch of rosemary (20g)
• 3 nests of vermicelli rice noodles
• 400g frozen peas
• English mustard, to serve

Sit the whole chicken in a large, deep casserole pan. Roughly slice and add the bacon.

Trim and add the whole carrots. Carefully chop each corn on the cob into three pieces and add, then cover everything with 4 litres of cold water.

Cover the pan, bring to the boil, then simmer on a medium-low heat for 1½ hours.

Use tongs to carefully lift and transfer the chicken to a plate, then divide the bacon, carrots and corn between six serving bowls, leaving the pan of broth on the heat.

Turn the heat up and bring the broth back to the boil, while you use two forks to shred all the chicken meat off the bones, dividing it between your bowls.

Skim the surface of the broth, if desired, then tie the rosemary bunch together with kitchen string, and drop into the bubbling broth for 2 minutes, along with the noodles and frozen peas – the rosemary will add a beautiful aroma.

Remove the rosemary, season the broth to perfection, then use tongs to divide the noodles between the bowls. Ladle over the peas and broth, then serve with English mustard on the side.

Finish with a kiss of extra-virgin olive oil and extra black pepper, if you like.

ENERGY 446kcal FAT 6.9g SAT FAT 1.8g PROTEIN 47.1g CARBS 50.3g SUGARS 7.9g SALT 0.6g FIBRE 6.8g

OUTRAGEOUS PULLED PORK

SLOW-ROASTED WITH APPLES, CARROTS, NUTMEG, VINEGAR & SAGE

Serves: 14

Prep: 15 mins

Cook: 5 hours

You will need:

• Roasting tray
• ½ a higher-welfare pork shoulder, bone in (4.5kg)
• 2tbsp red wine vinegar
• 1 whole nutmeg, for grating
• 4 red onions
• 4 large carrots
• 4 eating apples
• 1 bunch of sage (20g)
• 1 bulb of garlic

Preheat the oven to 220°C/fan 200°C/gas 7. It's important to use a snug-fitting roasting tray.

Sit the pork shoulder in the tray and drizzle with 2tbsp of olive oil and the red wine vinegar, finely grate over the whole nutmeg, season generously with sea salt and black pepper, and rub well.

Peel and halve the onions. Wash, trim and halve the carrots lengthways.

Quarter and core the apples. Pick the sage leaves.

Lift the pork and sit the onion, carrots, apples, sage leaves and whole unpeeled garlic bulb underneath the meat.

Roast for 2 hours, then reduce the heat to 170°C/fan 150°C/gas 3 and cook for another 3 hours, or until the meat effortlessly pulls apart, adding splashes of water occasionally to prevent it from drying out, if needed.

Lift off the crackling and put aside. Remove the pork to a board to rest.

Spoon the excess fat off the tray into a jar (save for tasty cooking another day), then squeeze the soft garlic cloves out of the skins, and mush up the carrots, onions and apples.

Return the pork to the tray, then shred and pull apart with two forks, removing gristly bits and bones. Mix until beautifully dressed in the outrageous tray juices, then season to perfection.

Snap up the crackling and place back on top, then enjoy as is or hold in the oven until needed. Batch up the extra portions to stash in the fridge or freezer for future meals.

See below and right for some of my favourite ways to celebrate it.

ENERGY 376kcal FAT 26.2g SAT FAT 8.4g PROTEIN 28.6g CARBS 7.2g SUGARS 5.4g SALT 0.4g FIBRE 1.6g

PULLED PORK PIZZA

Embellish a margherita pizza by scattering over some pork, sliced fresh chilli and tenderstem broccoli (halved lengthways), before cooking according to the packet instructions, or make your own. Serve with a drizzle of extra-virgin olive oil.

PORK NODDLE CUPS

In a frying pan, heat up some pork with a splash of water, sliced fresh chilli and peanuts till crisp and piping hot, then toss with red wine vinegar, runny honey, and cooked noodles. Serve in an iceberg lettuce cup with a wedge of lime.

PULLED PORK BAP

In a pan, heat up some pork with a splash of water until piping hot and lightly golden, then pile into a bap or bun with some wholegrain mustard, cheese and onion crisps, a wodge of rocket and a few cornichons or pickles.

PORK & BEANS

In a frying pan, heat up some pork with a splash of water till crisp and piping hot, then remove. Next, simmer some tinned cannellini beans, juice and all, until the liquid has reduced. Serve with fresh soft herbs and finely chopped quick-pickled red onion.

CHICKEN & MUSHROOM PUFFED PIE

PEPPERY GREENS, MUSTARD, SPRING ONIONS & CRISP PASTRY LID

Serves: 4

Total: 33 mins

You will need:

• Frying pan
• 500g skinless boneless free-range chicken thighs
• 1 bunch of spring onions
• 320g mixed mushrooms
• 320g sheet of ready rolled puff pastry
• 600ml semi skimmed milk
• 1 heaped tbsp plain flour
• 1tbsp wholegrain mustard
• 80g mixed bag of watercress, spinach & rocket

Preheat the oven to 220°C/fan 200°C/gas 7. Chop the chicken into 3cm chunks and place in a 30cm non-stick frying pan on a medium-high heat with 1tbsp olive oil, stirring regularly.

Trim the spring onions, chop into 1cm lengths and add to the pan. Trim and tear in the mushrooms.

Cook for 10 minutes, or until golden, stirring regularly. Meanwhile, unroll the pastry sheet on its paper and score a 3cm border around the edge (don't cut all the way through), then very lightly score a large criss-cross pattern across the inner section.

Brush with a little milk, then place the pastry, still on its paper, directly on the middle shelf of the oven to cook for 17 minutes, or until golden, risen and cooked through.

Stir the flour into the pan for 1 minute, then gradually stir in the milk. Simmer on a medium heat until the pastry is done, stirring occasionally, and loosening with extra splashes of milk, if needed.

Turn the heat off, stir through the mustard and half of the leaves, then season to perfection. Remove the pastry from the oven, leave to cool slightly, then transfer to a serving board, discarding the paper.

Use a sharp knife to cut round the border, cutting through the top few layers of pastry only.

Use a fish slice tocarefully lift up and remove the inner section (like a lid), leaving a layer of pastry at the bottom. Pile in the remaining leaves and filling, then put the lid back on, slice and serve.

GO VEGGIE

Simply ditch the chicken and ramp up the mushrooms!

ENERGY 679kcal FAT 36.2g SAT FAT 13.5g PROTEIN 39.8g CARBS 48.2g SUGARS 9.5g SALT 1.1g FIBRE 4.7g

FRAGRANT FISH STEW

PUMPKIN DUMPLINGS, COCONUT, CHERRY TOMATOES & SUGAR SNAP PEAS

Serves: 2

Total: 15 mins

You will need:

• Frying pan
• 2 x 125g chunky white fish fillets, skin on, scaled, pin-boned, from sustainable sources
• 1 lime
• 4 spring onions
• 250g ripe mixed-colour cherry tomatoes
• 2 heaped tsp Keralan or korma curry paste
• 2 heaped tsp coconut cream
• 450g pumpkin gnocchi
• 160g sugar snap peas

Put ½tbsp olive oil in a 30cm non-stick frying pan on a medium high heat, then place the fish skin side down to one side of the pan and finely grate over the lime zest.

Trim the spring onions, chop the white parts into 2cm lengths and add to the pan with the tomatoes, halving any larger ones. As soonas the fish skin is golden and crispy, move the half-cooked fish to your board.

Boil the kettle. Stir the curry paste into the pan for 1 minute, then squeeze in half the lime juice and add the coconut cream and gnocchi.

Pour in 300ml of boiling kettle water, bring back to the boil, then sprinkle in the sugar snaps. Sit the fish fillets on top, skin-side up, cover the pan, and cook for 4 minutes.

Finely slice the green spring onion tops and scatter over, then serve with lime wedges, for squeezing over.

ENERGY 565kcal FAT 12.2g SAT FAT 4.6g PROTEIN 37.9g CARBS 72.8g SUGARS 20.6g SALT 2.7g FIBRE 10.8g

HONEY ORANGE TRAYCAKE

ALMONDS, VANILLA, YOGHURT & A KISS OF ROSE WATER

Serves: 12

Total: 1 hour 5 mins

You will need:

• Roasting tray
• 2 large oranges or blood oranges
• 200g runny honey
• 200g ground almonds
• 200g self-raising flour
• 200g Greek yoghurt
• 2tsp vanilla bean paste
• 2 large free-range eggs
• Optional: rose water

Preheat the oven to 200°C/fan 180°C/gas 6. Line a 20cm x 30cm roasting tray with a sheet of greaseproof paper, then rub it with olive oil.

Finely grate the orange zest into a large bowl and put aside, then take your time to very finely slice 1 orange into rounds. Layer it into the tray, drizzle with 100g of honey and bake for 20 minutes.

Meanwhile, add the almonds, flour, yoghurt and vanilla paste to the bowl of orange zest. Crack in the eggs, add 200ml of olive oil, a small pinch of sea salt, the remaining 100g of honey and a small thimble of rose water, if using.

Whisk together well. Remove the tray from the oven, gently pour the cake batter over the orange slices, and return to the oven for 35 minutes, or until golden and an inserted skewer comes out clean.

Turn the cake out on to a board, and carefully peel away the greaseproof. Nice served warm with a dollop of yoghurt or custard.

RECIPE INSPIRATION

My dear Nan loved a traybaked sponge. With the combination of honey, almonds and orange here reminiscent of Greece, it's like I've sent her on her holidays in the form of a cake! I think she would have really liked this one.

ENERGY 397kcal FAT 28.9g SAT FAT 4.4g PROTEIN 7.1g CARBS 29g SUGARS 16.3g SALT 0.3g FIBRE 0.9g

PETAL'S PUDDING

LEMON, MERINGUE & BLACKCURRANT JAM

Serves: 12

Total: 37 Mins

You will need:

• Roasting tray
• 100g soft unsalted butter, plus extra for greasing
• 150g golden caster sugar, plus extra for dusting
• 4 large free-range eggs
• 500ml semi-skimmed milk
• 200g self-raising flour
• 2 lemons
• 200g blackcurrant jam
• 2 meringue nests (25g total)

Preheat the oven to 200°C/ fan 180°C/gas 6. Lightly grease a 20cm x 30cm roasting tray, then dust with a little sugar.

To make the batter, blitz the butter and sugar in a food processor until well combined. Crack in the eggs, add the milk and flour, finely grate in the lemon zest and blitz again to combine.

Spoon the blackcurrant jam into the tray, squeeze in the lemon juice, add 2tbsp water, gently stir together and spread across the base.

Evenly pour over the batter, then place on the middle shelf of the oven and bake for 25 minutes, or until risen with a slight wobble in the centre.

It'll sink quickly once it's out of the oven, so take the pudding straight to the table and eccentrically crumble over the meringues, as your diners cheer on.

RECIPE INSPIRATION

I set out with the intention of reimagining a lemon meringue pie, but then I got excited about French clafoutis, and ended up creating this little beauty.

The tang and deliciousness of the blackcurrant works so well with the custardy sponge, but feel free to experiment with your favourite jams, too.

ENERGY 270kcal FAT 9.9g SAT FAT 5.3g PROTEIN 5.6g CARBS 41.9g SUGARS 29.5g SALT 0.3g FIBRE0.8g

* All nutritional values are per serving

• ONE by Jamie Oliver is published by Penguin Michael Joseph © Jamie Oliver Enterprises Limited (2022 ONE), priced £28, on 1 September. To order a copy for £19.60 go to mailshop.co.uk/books or call 020 3176 2937. Free UK delivery on orders over £20. Promotional price valid until 03/09/22. Photography: © David Loftus, 2022; © Richard Clatworthy, 2022.