3 Quick Jamie Oliver Recipes To Make This Autumn

You can’t go wrong with a Jamie Oliver recipe. The celebrity chef has over 25 years experience helping the nation cook, known for his focus on nutritious dishes which don’t compromise on flavour. He has showcased these in numerous cookbooks, the latest being Simply Jamie, a collection of over 130 recipes spanning midweek meals, weekend wins, trusty traybakes, cupboard dishes and perfect puddings. We share three below.

3 Jamie Oliver Recipes From New Cookbook Simply Jamie

Beetroot & Ricotta Pasta

Shockingly vivid, surprising and fun. Mix up your pasta repertoire and give this beetroot number a try. 

• Serves 4
• Total time: 14 minutes

Ingredients:

• 300g dried farfalle 
• 30g Parmesan cheese 
• 1 lemon 
• ½ a bunch of basil (15g) 
• Olive oil 
• 1 x 280g vac-packed beetroot 
• 100g ricotta cheese 
• 30g shelled unsalted walnut halves 
• Extra virgin olive oil 

Method:

1. Cook the pasta according to the packet instructions.
2. Finely grate the Parmesan, then the lemon zest into a blender, and squeeze in half the juice. Tear in the basil leaves, add the beetroot, 1 teaspoon of black pepper and 3 tablespoons of olive oil and blitz until super-smooth.
3. Drain the pasta, reserving a mugful of starchy cooking water, then return it to the pan. Pour over the beetroot sauce and toss over the heat, loosening with a splash of cooking water, if needed, then season to perfection with sea salt and black pepper.
4. Divide between serving plates, then spoon over the ricotta and crumble over the walnuts. Squeeze over the remaining lemon juice, and finish with a drizzle of extra virgin olive oil, if you like.

Nutritional Information

• Energy: 497kcal
• Fat: 21.2g
• Saturated fat: 5.3g
• Protein: 16g
• Carbs: 64.8g
• Sugars: 8g
• Salt: 0.4g
• Fibre: 1.4g

Gochujang Chicken and Noodle Traybake

Gochujang is a Korean chilli paste that takes this humble chicken traybake up a serious notch. 

• Serves 4
• Prep: 12 minutes
• Cook: 15 minutes

Ingredients:

• 2 x 6cm pieces of ginger (80g total) 
• 4 cloves of garlic 
• 1 sweetheart cabbage 
• 4 large higher-welfare chicken thighs, skin on, bone in 
• 2 heaped tablespoons gochujang paste 
• Olive oil 
• Red wine vinegar 
• 4 nests of vermicelli rice noodles (200g total) 
• 1 bunch of spring onions 
• 2 tablespoons sesame seeds

Method:

1. Preheat the oven to 200°C/400°F/gas 6. Peel and finely slice the ginger and garlic, quarter the cabbage lengthways, then place it all in a 25cm x 30cm roasting tray with the chicken thighs and gochujang paste.
2. Drizzle everything with 1 tablespoon of olive oil and 2 tablespoons of red wine vinegar, add a pinch of black pepper, then mix well, massaging that flavour in. Arrange the chicken skin-side up and roast for 30 minutes. 
3. Plunge the noodles into a bowl of boiling water for 1 minute, then remove the tray from the oven and use tongs to drag the noodles into the tray, dressing them in the tray juices, and nestling them in the corners. Trim the spring onions, finely slice and reserve the green tops, then add the lengths to the tray. Move the chicken thighs to sit back on top – we want the skin to get nice and crispy. 
4. Pour 200ml of cold water into the tray, scatter over the sesame seeds, then roast for another 20 minutes, or until the chicken is cooked through, the cabbage is tender and the noodles have hydrated in all the cooking juices. Scatter over the reserved spring onion tops, to serve.

Nutrition Information

• Energy: 549kcal
• Fat: 23g
• Saturated fat: 5.9g
• Protein: 30.1g
• Carbs: 55.4g
• Sugars: 8.9g
• Salt: 1.3g
• Fibre: 5.4g

Hot & Crispy Ice Cream Parcel

Tortillas work with sweet things, too, and this is one of the quickest desserts you can make– joyful! 

• Serves 1
• Total time: 4 minutes

Ingredients:

• 1 regular flour tortilla 
• 1 ripe banana 
• 1 heaped tablespoon Nutella 
• 50g vanilla ice cream 
• 1 knob of unsalted butter 
• 1 tablespoon maple syrup ground cinnamon, for dusting

Method:

1. Warm the tortilla in a non-stick frying pan on a medium heat for just 20 seconds, then remove. Peel the banana, halve it lengthways and place cut-side down in the pan. 
2. Spread the Nutella in the centre of the tortilla, sit the scoop of ice cream on top, then fold in the sides of the tortilla to cover the filling. 
3. Add the butter to the pan, let it melt, then add the tortilla parcel, folded-side down, for just 1 minute, or until golden. Flip with the banana for another minute, then plate up.
4. Tease open the tortilla, drizzle with the maple syrup, and serve right away with a sprinkling of cinnamon, to taste.

Nutritional Information

• Energy: 499kcal
• Fat: 25.7g
• Saturated fat: 13.7g
• Protein: 9.5g
• Carbs: 81.6g
• Sugars: 48.8g
• Salt: 0.7g
• Fibre: 4.9g

Simply Jamie by Jamie Oliver is published by Penguin Michael Joseph © Jamie Oliver Enterprises Limited (2024 Simply Jamie). Recipe photography: © David Loftus, 2024.