Jamie Oliver

Jamie Oliver

What an incredible outpouring of love our great nation has shown for the NHS and key workers during this pandemic. It’s absolutely deserved and a joy to witness. The weekly clap for carers is super-powerful and shows just how much love and respect there is for all those wonderful, committed, passionate people that are working so hard, every day, to keep our health service going.

Dear reader, if you want to do something to help your local NHS heroes, I think it would be really nice to rustle them up something delicious and nutritious to eat, so it’s one less thing for them to worry about. I’m sharing here a couple of my classic recipes – a flavour-packed, versatile veggie chilli as well as some cute little rye bread scones, which come out of the oven ready-portioned. Cook up a batch of chilli, portion it up with the scones and drop it off at your nearest NHS establishment. You just know that’s gonna be appreciated.

VERSATILE VEGGIE CHILLI

Hearty and delicious, this alternative to traditional chilli con carne is sure to go down a treat. Simply double or triple the recipe to make a bigger batch.

SERVES 4
TOTAL TIME 1 HOUR

500g sweet potatoes or butternut squash

1 level teaspoon cayenne pepper, plus extra for sprinkling

1 heaped teaspoon ground cumin, plus extra for sprinkling

1 level teaspoon ground cinnamon, plus extra for sprinkling

Olive oil

1 onion

2 mixed-colour peppers

2 cloves of garlic

1 bunch of fresh coriander (30g)

2 fresh mixed-colour chillies

2 x 400g tins of beans, such as kidney, chickpea, pinto, cannellini

2 x 400g tins of quality plum tomatoes

lime or lemon juice, or vinegar, to taste

method

· Preheat the oven to 200°C/400°F/gas 6.

· Peel the sweet potatoes (or peel and deseed the squash), chop into bite-sized chunks, then place on a baking tray.

· Sprinkle with a pinch each of cayenne, cumin, cinnamon, sea salt and black pepper, drizzle with oil then toss to coat. Roast for 45 minutes to 1 hour, or until golden and tender.

· Peel and roughly chop the onion. Halve, deseed and roughly chop the peppers, then peel and finely slice the garlic.

· Pick the coriander leaves, finely chopping the stalks. Deseed and finely chop the chillies.

· Meanwhile, put two tablespoons of oil in a large pan over a medium-high heat, then add the onion, peppers and garlic, and cook for 5 minutes, stirring regularly.

· Add the coriander stalks, chillies and spices and cook for a further 5 to 10 minutes, or until softened and starting to caramelise, stirring occasionally.

· Add the beans, juice and all. Tip in the tomatoes, breaking them up with the back of a spoon, then stir well.

· Bring to the boil, then reduce the heat to medium-low and leave to tick away for 25 to 30 minutes, or until thickened and reduced – keep an eye on it, and add a splash of water to loosen if needed.

· Stir the roasted sweet potato or squash through the chilli with most of the coriander leaves, then taste and adjust the seasoning, if needed.

· Finish with a squeeze of lime or lemon juice or a swig of vinegar, to taste, then scatter over the remaining coriander. Delicious served with yoghurt or soured cream, guacamole and rice, or tortilla chips.

nutrition 369 calories, 10.1g fat (1.6g saturated), 21.5g protein, 58.3g carbs, 14.4g sugars, 0.9g salt, 12.9g fibre

To see the recipe image, please visit jamieoliver.com/veggiechilli

RYE BREAD SCONES

Makes 24 scones
Total time 40 minutes

Olive oil

500g natural yoghurt

250g stoneground rye flour

250g self-raising flour, plus extra for dusting

1 heaped teaspoon bicarbonate of soda

1 teaspoon runny honey

2 large free-range eggs

3 tablespoons organic jumbo oats

method

· Preheat the oven to 190°C/375°F/gas 5. Grease a couple of large baking trays with oil.

· Tip the yoghurt into a large mixing bowl with the flours, bicarbonate of soda, honey, one egg and a large pinch of sea salt.

· Stir with a fork until everything just comes together, then get in there with your hands and shape the dough into a ball.

· Dust a clean surface with flour and flatten the dough into a large disc, roughly 2.5cm thick.

· Stamp out twenty-four rounds with a 5cm crinkle cutter, dipping the cutter in flour if the dough starts to stick, placing them on the oiled trays as you go.

· Beat the remaining egg and use it to eggwash the scones, then sprinkle over the oats. Bake in the centre of the oven for 20 to 25 minutes, or until puffed up and golden.

NUTRITION 98 calories, 1.8g fat (0.8g saturated), 3.4g protein, 18.1g carbs, 2g sugar, 0.3g salt, 1.9g fibre

To see the recipe image, please visit jamieoliver.com/ryescones

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