grains pulses nuts

Katsu curry is super-delicious and is one of Japan’s most popular dishes. Its heart is Indian spices, which were brought through the spice trade to Britain, where we manufactured our first curry powder; then, back again through trade, they went to Japan, along with the French technique of thickening sauces with a roux (fat and flour) – and the katsu curry was born. Katsu was traditionally made with pork, but I have to say, chicken is my favourite.

Chicken katsu curry

x 150 grams free-range skinless boneless chicken breasts

buttermilk

curry powder

garlic

120 g panko breadcrumbs

mug of basmati rice (300 grams)

g creamed coconut

litres vegetable oil

onion

ginger

carrot

coriander

olive oil

each garam masala medium curry powder, turmeric

plain flour

mango chutney

red onion

lemon

red chilli

This vegetarian bean chilli is packed with goodness and flavour, and is fast and easy to rustle up.

Veggie chilli

chipotle

½ a fresh red chilli

sweet smoked paprika

cumin seeds

mixed-colour peppers

x chickpeas

x black beans

passata

1x 250 g pack of cooked mixed long grain & wild rice

corn tortilla wraps

avocados

yoghurt

limes

romaine lettuce

cucumber

cherry tomatoes

https://www.youtube.com/watch?v=M4CAqMfaEmc

This mushroom soup looks really fancy, tastes incredible and takes no time at all – just 15 minutes.

Mushroom soup

onions

organic chicken or vegetable stock cube

thyme

portobello mushrooms

100 g basmati rice

single cream

truffle oil

chestnut mushrooms

ciabatta

apple

½ a bunch of fresh curly parsley

Stilton cheese

walnuts

Sizzling chicken fajitas

spring onions

tomato

balsamic vinegar

soy sauce

x 200 g skinless higher-welfare chicken breasts

x beans

x 250 g pack of cooked brown rice

wholemeal flour tortillas

fat-free natural yoghurt

feta cheese

Ale barley lamb shanks

lamb shanks

leeks

pearl barley

umami paste

500 ml of your favourite ale

Pumpkin rice

pumpkin

g coconut cream

allspice berries

½ a bunch of fresh thyme (15 grams)

Scotch bonnet chillies

½ a pointed cabbage (400 grams)

450 g basmati rice

okra

x butter beans

This is a fantastic dish from southern Italy that the Sicilians are super proud of – and so they should be – it’s a complete joy to eat. The trick is not to cut the aubergine chunks too small or they will take on too much oil and become heavy, instead of having the lovely creamy flavour and texture we’re aiming for. Jam-packed with veg, this recipe adds up to two of your 5-a-day, and using wholewheat couscous, instead of the regular stuff, will help keep you fuller for longer because it’s higher in fibre. Brilliant!

Incredible Sicilian aubergine stew with couscous

aubergine

oregano

parsley

tomatoes

baby capers

green olives stone

red wine vinegar

wholewheat couscous

almonds

extra virgin olive oil

Black tahini noodles

150 g fine rice noodles

punnet of cress

g black sesame seeds

teriyaki sauce

Michela’s veg &amp; lentil cottage pie

leek

celery

g split pea red lentils

vegetable stock

g frozen peas

sea salt

black pepper

tomato purée

g Parmesan cheese

sweet potato (300 grams)

https://www.youtube.com/watch?v=wMS82XIzeoI

This is great served alongside a couple of other small plates for people to dip into. 

Baked polenta chips with pesto dip

polenta

pine nuts

Parmesan cheese

basil

white wine vinegar

This Italian blockbuster Sunday roast is a real celebration of a dish – five birds and one sausage wheel, all piled on to deliciously cheesy polenta. It’s certainly epic, but if you’re after a super-special showstopper, it’s guaranteed to please.

Arrosto misto

x 1.8 kg whole free-range chicken

x 2 kg duck

cinnamon

½ a bunch of fresh sage (15 grams)

fennel

red onions

sturdy rosemary

pigeons

partridges

quails

sausages

bay leaves

150 ml Chianti or other red wine

x plum tomatoes

chicken stock

½ a bunch of fresh flat-leaf parsley (15 grams)

250 g coarse polenta

unsalted butter

Sticky, roasted veggies on creamy polenta, served with wild mushroom sauce and horseradish crème fraîche – this is pure indulgence

Veggie arrosto misto

celery leaves

truffle

mostarda di Cremona to serve (optional, see tip)

5–6 beetroots

splash of balsamic vinegar

acorn squash (see tip)

level teaspoon coriander seeds

rosemary

cinnamon stick

carrots

parsnips

clementines

celeriac

fennel seeds

sage leaves

baby turnips

nutmeg

horseradish

250 ml half-fat crème fraîche

mushrooms

300 ml single cream

375 g quick-cook polenta

g Stilton or Taleggio cheese

Making a beautiful risotto is so easy! All it takes is a little love and care and this base recipe

A basic risotto recipe

1.1 litres organic stock

400 g risotto rice

wine glasses of dry white vermouth (dry Martini

This is a great recipe to make in a big batch. We don’t really eat bowlfuls of it, but instead use it to sprinkle on top of yoghurt or porridge to give it a bit of sweetness and crunch, so it’s always handy to have some in an airtight container, ready and waiting

Jools’ gorgeous granola

g almonds

pecan nuts

pistachios

apricots

pumpkin seeds

sunflower seeds

sesame seeds

flaxseeds

250 g porridge oats

desiccated coconut

g sultanas

sour cherries

maple syrup

orange

Orange Polenta Cake

oranges

250 g runny honey

eggs

200 g ground almonds

g polenta

Orange polenta cake

This delicious cake is full of zingy flavour and the syrup makes it something really special – enjoy!

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