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Filed Under: Ducks and Geese, Featured, Italian, Pasta, Risotto, Gnocchi, Recipe, Wild Game. from The Cook You Want To Be, Get our latest recipes, features, book news and ebook deals straight to your inbox every week, The Happy Foodie, from Penguin, brings our community of world-leading cookery writers into your kitchen. Rub the duck all over with olive oil, sea salt and black pepper. Pick the herb leaves. s and quick, fresh salads. Using a sharp knife, cut it into long cm strips, then with lightly oiled fingers gently roll each strip into a long thin sausage shape, starting at the middle and carefully rolling outwards, placing them on a semolina-dusted tray as you go. Peel and chop the ginger. This duck ragu is something I make when I want something extra special, it just feels so luxurious and festive yet it's super easy to prepare. Thank you for posting. The idea is to have moist slow cooked duck and if the meat is not quite yet tender return to the oven for a further 10 minutes. Finely chop the carrot, onion and celery and sweat the vegetables gently in a large frying pan with the olive oil. In our selection of gorgeous duck recipes, you'll find inspiration for Peking-inspired roasts, indulgent slow-cooked rags and quick, fresh salads. , Please enable targetting cookies to show this banner, 1 x 2 kg whole duck, 2 medium red onions, 4 cloves of garlic, 1 stick of celery, 300 ml Chianti , or other red wine, 2 x 400 g tins of quality plum tomatoes, 100 g raisins, 2 sprigs of fresh rosemary, 3 fresh bay leaves, fine semolina , for dusting, Parmesan cheese , for grating, 1 clove of garlic, 1 thick slice of quality stale bread, 4 sprigs if fresh thyme. Thanks a lot. Once the vegetables are soft add the ground beef and pork and cook until browned. Add a good pinch of sea salt and black pepper and pound together until fine, then muddle in 1 tablespoon of olive oil. Get our latest recipes, features, book news and ebook deals straight to your inbox every Friday. James martin leg of lamb recipes. Add juice from half a lemon, a good drizzle of oil, salt and pepper to half of the mint/chilli mixture. And besides, mirepoix can be different depending on what recipe it is. Add the sage, rosemary and bay leaf, the salt, pepper and sugar, and simmer, covered, over low heat for about 1 hour, adding more chicken stock as the sauce reduces. Ive also done goose. All rights reserved. If there is a lot of fat in the pan, drain it off. Stir in the butter, grated Parmesan and a ladle of pasta water and cook for a further minute then toss well and season with more salt and pepper, to taste. Well..it is soffritto in Italian. 500ml full-bodied red wine. Of odds and ends. Or tip it all out, wipe the pan & use olive oil. Add a good pinch of sea salt and black pepper and pound together until fine, then muddle in 1 tablespoon of olive oil. Jamie prepares a duck salad with giant croutons and demonstrates an easy. Sprinkle some salt over Meanwhile, soak the dried mushrooms in hot water for 30 minutes, then remove and chop. Get your meat out of the fridge and up to room temperature before you cook it. This category only includes cookies that ensures basic functionalities and security features of the website. Remove zest and bay leaf. While the ducks are cooking, make the gravy. Duck Ragu, Sugo D'Anatra Recipe - Classic Duck Ragu . If you freeze it, remember to defrost in the fridge before reheating until piping hot. Meanwhile, to make the risotto base, heat 40g of the butter and olive oil in a large pot, add garlic and leeks and saut until transparent. Cook for 10 to 15 minutes, or until softened and lightly golden, stirring occasionally. facebook twitter tumblr instagram linkedin. Add juice from half a lemon, a good . Ive been making a version of this pasta sauce for close to a decade, and in that time Ive tinkered and refined, simplified and streamlined it to were I finally think I have it where I want it. Were looking at raising our own ducks (and geese). wow I have never had duck before and that sauce looks fabulous I bet its amazing as it looks and sounds from your recipe. Ciao, we're Emily and Nathan. Finely grate the clementine zest into a pestle and mortar. Decant into a small bowl. Meanwhile, peel the garlic and place in a food processor with the reserved duck skin. 450g duck (3 x Marylands) (thigh and leg attached), bones removed, flesh and skin cut into 2cm pieces. By clicking Accept All, you consent to the use of ALL the cookies. Web Duck Recipes | Jamie Oliver 29 Duck recipes Sweet, juicy and rich, duck is delicious in all kinds of dishes. I love the duck rag ! Learn how your comment data is processed. I have duck breasts from Liberty Duck proceed the same way? Necessary cookies are absolutely essential for the website to function properly. Roughly chop it then add it back to the sauce, the ragu is ready at this point so heat the ragu up while your pasta is cooking. Method. ), then shred the meat off the bones. Toss the pici with the rag, adding a splash of extra virgin olive oil and a little reserved cooking water to loosen, if needed. Season beef with salt and pepper to taste. question how do duck legs taste if i thoroughly skin and de-fat?? Set aside pan of sauce. Halve the clementine and place in the cavity, then sit the duck directly on the bars of the oven, with the tray of onions and giblets underneath to catch the tasty fat. * congratulations to libby dodd, winner of killer words by v duck ragu recipe jamie oliver. Really looking forward to trying this and riffing on it. Tear in the bread, strip in the thyme leaves, then blitz until fine. It can be kept in the fridge for 3 days or a freezer for 2 months. Better to use pork shoulder or veal shanks or venison shanks or something else that wants to be cooked long and slow. It's a dark meat although not like beef, it's more like the dark meat you would find on a chicken or turkey. from One, by Rukmini Iyer This wonderful recipe from jamie oliver is hearty and uncomplicated with a surprising pop of flavor thanks to the addition of rosemary and orange zest mr . You're ready when the meat wants to fall off the bones. Stuff a duck with a quartered orange; rub the outside with olive oil, salt, and pepper; and roast, breast-side down in a roasting pan, for two hours, turning every 30 minutes. Darren: No. When the rag has around 10 minutes to go, cook the pici in a large pan of boiling salted water for 6 to 10 minutes, or until al dente. Cinnamon adds complexity to this slow-cooked pasta sauce, which goes perfectly with large tubular paccheri pasta, or ribbons of pappardelle. Sear it skin down first in a large pan with a little olive oil on a medium to low heat for 7-8 minutes on each side until browned, set aside on a plate. Add the plum tomatoes, the pearl barley, and just enough water to cover the meat by about 1/2 inch. By clicking Submit, I consent to you using my details to send me The Happy Foodie newsletters, and confirm I have read and understood Penguin Random House's, All-In-One Kale and Borlotti Minestrone with Ditalini, Chilli Oil and Pine Nuts, The Ottolenghi Test Kitchens Parmigiana Pie with Tomato Sauce, Five-Spice Duck with Wild Rice, Kale and Ginger, Chris Babers 5-Spice Hoisin Duck and Rice Bowls, Spicy Cauliflower Rag with Lemony Breadcrumbs, duck breasts (about 350g), skin removed and cut into bite-sized pieces. Remove duck legs and allow to cool, then remove meat from the bones and. Recipe from Good Food magazine, March 2014. Make sure to sear the meat in the pan first. This slow-cooked beef rag is perfect for batch-cooking and because it's cooked in the oven it's low effort. Duck legs, especially wild duck legs (and even moreso wild duck wings!) Roast for 2 hours, or until the duck is crispy and cooked through, turning the onions occasionally to prevent them from catching. Orange Wedges. Heat the oil in a saucepan, add the onion, carrot and celery and saut, stirring from time to time for 1015 minutes over low heat. Preheat the oven to 180C/350F/gas 4. Living a good life generally means they have better flavour and texture. Thanks! 330g (1 1/2 . Turn the sauce off the heat and remove the duck legs, let it cool on a chopping board for 10 minutes then shred the meat off the bone using a fork. Never tried it before and this dish looks delicious . Remove the pasta with a pair of tongs and add it to the rag. STEP 1. Step 1. If you freeze it, remember to defrost in the fridge before reheating until piping hot. This duck ragu is traditionally served with pappardelle pasta, it's silky, rich and completelymoreish. Add the duck pieces and cook stirring and turning them over until they change colour all over. Apple Cut. The touch of orange and cinnamon put it over the top. Ward: Yep. Duck ? Add tomatoes, tomato paste, stock and bring to the boil. Transfer duck pieces to a platter, and allow to cool. Remove duck from pan and set aside to cool. Made this fantastic recipe with 4 duck legs. Hey there. Home; Discover Bread; Japanese Cuisine; Healthy; Vegan Guide; Apps Crispy peking duck pancakes | jamie oliver recipes. It was the best thing Ive ever made. Slice the duck meat, or get two forks and ravage it all off the bone. Add the thyme and chestnuts, then pour in the red wine and port and cook over a high heat to reduce the volume of liquid for 1 minute. Am I only using the water from them? Gramigna al rag di salsiccia - gramigna pasta with sausage rag. Once it's relaxed for 30 minutes, roll out on a clean flour-dusted surface into a rectangle roughly cm thick. Peel and quarter the onions, then trim and roughly chop the celery and carrots. A star rating of 4.8 out of 5. Take a whisk and use it to bash the rag to a pulp this will make all the meat break up and ensure that it is evenly distributed in the sauce. Independentie. Be right back, going duck hunting, Your email address will not be published. Add the red wine and reduce by half. Print This. Juicy duck meat slow braised in a rich tomato and red wine sauce, folded with perfectly cooked pappar. Pull off and discard the fat, then shred the meat with 2 forks and discard the bones. If you don't like cinnamon you can omit it but it really enhances the flavor of the duck. Halve the clementine and place in the cavity, then sit the duck directly on the bars of the oven, with the tray of onions and giblets underneath to catch the tasty fat. Add the duck back to the pan and add the wine, reduce the wine by half then add the orange juice, pureed tomatoes (passata), tomato paste and stock stir to combine all the ingredients and simmer slowly uncovered for 2 hours turning the duck around halfway through. Then put the lid on and cook it in the oven for about 2-3 hours until the sauce is reduced and the meat falls almost off the bone. Search, save and sort your favourite recipes and view them offline. Bring a large saucepan of salted water to the boil and cook the pappardelle until al dente (about 3 minutes). Your email address will not be published. Tear in the bread, strip in the thyme leaves, then blitz until fine. Strain the mushroom water through a paper towel to remove debris and reserve. Use a high-quality pasta brand, this is one of my favouriteand widely available or follow my recipe for, All recipes are tested and developed using a, Sign up for email updates and save all your. Coarsely grate . a large handful of pinenuts. We have 7 graphics about diane sauce recipe uk adding pictures, pictures, photos, wallpapers, and much more. Tip into a frying pan on a medium heat with a tablespoon of olive oil and fry for 3 to 5 minutes, or until golden and crisp, stirring regularly. What a treat -- what type of wine would you serve with this? Ingredients, deselect all, olive oil, 1 red onion, peeled and finely chopped, 2 carrots, peeled and chopped, 1/2 rutabaga, peeled and diced, sprig fresh. Remove sprigs of herbs and garlic cloves from sauce. If you're doing it in a pan, just follow the instructions above, adding a splash of oil to the pan before the garlic, ginger and five-spice. I just saw your gnocchi has browned butter and sage in it too. Add the meat back to the sauce with the milk and simmer, uncovered, for a further 10-15 mins while you cook the pasta. Papardelle are wide egg tagliatelle. Chefs love to get creative, using various pasta shapes in their dishes. I bring them home from the restaurant Thanks for that catch! If the sauce reduces too much add more stock or water. FLAVOUR BOOST: Preheat the oven to 180C/350F/gas 4. A rich Venetian duck ragu made with cinnamon, orange, white wine and tossed with pappardelle pasta. Add salt and black pepper to taste when you are ready to serve. Only professional cooks here use the term mirepoix, and only Spanish speakers use sofrito. Meanwhile, heat the olive oil in a saucepan over a medium heat and fry the onion and celery for 2 minutes. Strain the mushroom water through a paper towel to remove debris and reserve. Put a lid on the pot as well to retain as much moisture as possible while cooking. Sear it skin down first in a large pan with a little olive oil on a medium to low heat for 7-8 minutes on each side until browned, set aside on a plate (photo 1). The sauce should be thick and rich. When the rag has around 10 minutes to go, cook the pici in a large pan of boiling salted water for 6 to 10 minutes, or until al dente. Cook the mixture until the tomato paste begins to turn brick red, about 5 minutes. Any suggestions for what to pair it with (wine or cocktail)? This tasty combo of beef and pork mince is great in pies, on pasta or with rice. One question, when do you add in the reserved chopped mushrooms or do you ever? Return shredded meat to pan, stir to combine, season to taste and keep warm. When oil is hot, add beef. Jennifer: Fixed it! These are the modifications I have made: 1) score duck legs to render more fat, and beak bones in the leg and thigh with the back of a large knife to release marrow; 2) remove large glob of fat at end of thigh - it is not needed; 3) use fresh cinnamon and add extra 1/2 tspn for 2 leg recipe; 4) use zest from one large navel orange & its juice, along with juice from 1/2 juice orange; 4) after browning, pour off fat and allow to separate in fridge so that spices remaining at the bottom can be added back; 5) use 4 cups of stock for a 2 leg recipe and allow 3+ hours to reduce. If there is a lot of excess fat in the pan, drain some out. Carving , Quick Garlicky Bruschetta with Tomatoes and Basil, Kerrieschotel (meat and rice dish flavored with curry), Fettuccine With Swiss Chard, Walnuts and Lemon, Sweet and Spicy Chicken Fajitas with Squash and Zucchini, Green Bean Fries with Cucumber Wasabi Dip, 1 mixed bunch of fresh mint and coriander (30g), 3 rosemary sprigs, leaves picked and chopped. . This is a must if you are making a big batch, or you will be browning duck legs in a pot for almost two hours. I also write cookbooks, have a website dedicated to the intersection of food and nature, and do a podcast, too. Use your gift card to cook our incredible Antipasti Pasta recipe! In such web page, we also have number of images out there. Book (7) Jamie And Jimmy's Friday Night Feast (1) Jamie Cooks Italy (2) Jamie Magazine (4) Jamie's Friday Night Feast Cookbook (2) Jamie's Great Britain (1) Super Food Family Classics (1) Veg (1) 3H not too tricky Mix the liquid from the roasting pan into the tomato paste-vegetable mixture and bring to a boil. This is an absolutely stunning ragu. For something a little bit different try indulging in this recipe for crispy duck lasagne. Raymond Blanc's cassoulet is rich and warming. If it hasn't, turn the heat up and boil it down until it's as thick as you like. My toddlers love it. from The Green Roasting Tin, by The Ottolenghi Test Kitchen Team, Yotam Ottolenghi, Noor Murad Season beef with salt and pepper to taste. Preheat oven to 500 degrees. Were neither French nor Spanish. Jamie started by adding chopped rosemary and smoky bacon to a sizzling pan with virgin olive oil. a handful of raisins. Tip the fat from the frying pan into a dish (keep it for later use if you like), and turn the heat on the pan down to medium, then add the rest of the olive oil. Skip to navigation [n] Skip to content [c] Skip to footer [f] Search Search Roast for 2 hours, or until the duck is crispy and cooked through, turning the onions occasionally to prevent them from catching. And Im tempted to try it with some balsamic too a little additional acidity can really help highlight tomatoes sweetness. Make sure to let the duck rest when you remove it from the sauce before shredding, if you cut into it too quickly the meat will toughen up. Love the addition of the cinnamon! Method. Sea salt. Registered number: 861590 England. Our years living in Italy taught us how to cook authentic and delicious Italian food. Or you could go the gnocchi route, which is what I did here. Heat 2 tablespoons of the reserved duck fat in a clean saucepan, add the flour and stir with a wooden spoon to a smooth paste. I will say I do hate fishing all those little bones out but I dont see a way around it. It's utterly delicious and can be made into so many different dishes, this ragu being my favourite. Jamie oliver's duck with plum chutney seafood recipes, chicken recipes,. I have made this recipe twice, once with 2 legs, once use with 4. Developed for Sienna Miller, it's like a spaghetti bolognese, but so much better! Pappardelle is my favourite and recommended pasta shape for serving with this ragu but you could also use tagliatelle, pici or rigatoni which will also work well. Like curlup on the couch with a big bowl of the stuff or serve it on a platter at a dinner party, it literally fits any occasion. When cool enough to handle, shred meat (discard bones and sinew). Add the duck pieces and cook stirring and turning them over until they change colour all over. Registered office: 20 Vauxhall Bridge Road, London, SW1V 2SA UK. Carefully lift the duck legs out of the sauce and place on a plate they will be very tender so try not to lose any of the meat. Jamie oliver served up tasty asparagus with smoky bacon croutons, eggs and. Instructions. I used 300g of tomato pure and added maybe 3 teaspoons of sugar to balance out the sauce. Remove to a plate and set aside. By Hank Shaw on February 9, 2015, Updated June 12, 2020 - 23 Comments. Great with any pasta, gnocchi or polenta. We used shop bought stock 500ml chicken and the rest vegetable and it was very salty as mentioned in the recipe so I would definitely try to make my own next time. It smells amazing when it's cooking. Serve with grated Parmesan, if you like. Sienna told me about an amazing rag shed enjoyed in the Val dOrcia region of Tuscany, and this is my take on that recipe for her. Toss the pici with the rag, adding a splash of extra virgin olive oil and a little reserved cooking water to loosen, if needed. Keep the pasta water. Cut the lime into wedges. Place an uncovered pressure cooker or oven-proof Dutch oven over medium-high heat, and add olive oil. All finished off with a crunchy pangrattata topping. This sounds amazing. Functional cookies help to perform certain functionalities like sharing the content of the website on social media platforms, collect feedbacks, and other third-party features. Pour most of the Chianti into the pan and let it reduce for 10 to 15 minutes, then stir in the shredded duck meat. With soft pork belly, sweet caramelized onions and a gorgeous gravy, this Goan curry is spicy, sour and a little bit sweet - it's all about rich and subtle flavours, not blow-your-head-off heat! Add 1 tablespoon of olive oil to the same pan, add the chopped carrot, onion and celery, orange zest, bay leaf and teaspoon cinnamon and saute slowly for 10 minutes, stirring often until the vegetables are soft. Simple, hearty and rich Ive almost always used dried porcini mushrooms, last time I made it with bolete/ porcini mushrooms I foraged and dried while working in NE Yukon territory. 2. Season the ducks generously, putting some salt in the cavity as well. Place over a medium heat on the hob, peel, roughly chop and add the garlic and ginger, add 1 teaspoon of five-spice, then stir in the cranberries, picking up all the sticky goodness from the base of the tray. 1x 2 kg whole duck, giblets reserved : 1 red onion : olive oil : Chinese five-spice powder : 1 clementine : 4 spring onions : 4 small carrots : a cucumber Great to watch. Pull off and discard the fat, then shred the meat with 2 forks and discard the bones. Also need to get back in the duck-goose hunting mode. Taste and adjust the seasoning. Ive made this several times over the last few years and its one of the best things Ive ever cooked and eaten. From the ministry of food book. Salt the veggies lightly as they cook. Cover the pot and simmer slowly 1.5-2 hours, until the meat starts to fall from the bone. Heat the oil in a saucepan, add the onion, carrot and celery and saut, stirring from time to time for 10-15 minutes over low heat. Stuff the ducks with the remaining rosemary sprigs, garlic cloves and reserved orange halves. This fantastic recipe uses 5 spice and PG Tips Assam tea to c. Hope you enjoy the site! Use good quality chicken stock (homemade if possible), if you don't have this use vegetable. This is a basic whole roast duck recipe, which is super easy to make. This helps seal in moisture, keeping the meat juicy and also adds flavor to the sauce. Analytical cookies are used to understand how visitors interact with the website. Faith Durand. I've made duck for rillettes, but never like this. Layers of roast duck cooked in a rich red wine and vegetable ragu, braised spinach, fresh pasta and a thick cheesy sauce. For something a little bit different try indulging in this recipe for crispy duck lasagne. I hope you enjoy it! Daisha Ahyee. 60ml good-quality sherry vinegar. Or you could serve the ragu on top of creamy polenta or even make it into lasagne, follow my assembly instruction in this lasagne recipe but replace the beef ragu with this duck ragu. Duck is my favourite meat. Your recipe calls for white wine where most use red,your preference?how would you describe the difference? 2015-2022 Saturdaykitchenrecipes.com. Then, take the pan off the heat. Add the duck legs and any juices that have collected in the bowl to the Dutch oven. Add the onions to the pan and cook for 5 mins until softened. Web Preheat the oven to 350 degrees f (180 degrees c). 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