A selection of recipes from Jamie Oliver's new book Veg

A selection of recipes from Jamie Oliver's new book Veg

Jamie Oliver is on a mission to get everyone eating more vegetables with the release of his new book, Veg. Stuffed with ideas to boost mealtimes with a wealth of plant-based recipes, consider this your new go-to cookbook.

Greens Mac n' Cheese

Serves 6, 1 hour

  • 1 large leek
  • 3 cloves of garlic
  • 400g purple sprouting or tender-stem broccoli
  • 40g unsalted butter
  • Half a bunch of fresh thyme (30g)
  • 2 tablespoons plain flour
  • 1 litre semi-skimmed milk
  • 450g dried macaroni
  • 30g Parmesan cheese
  • 150g mature Cheddar cheese
  • 100g baby spinach
  • 50g flaked almonds

Preheat the oven to 180C/gas 4. Trim, halve and wash the leek and peel the garlic, then finely slice with the broccoli stalks, reserving the florets for later. Place the sliced veg in a large casserole pan over a medium heat with the butter, then strip in the thyme leaves and cook for 15 minutes, or until softened, stirring regularly.

Stir in the flour, followed slowly by the milk, then simmer for 10 minutes, or until thickened, stirring regularly. Meanwhile, cook the pasta in a large pan of boiling salted water for five minutes, then drain.

Grate the Parmesan and most of the Cheddar into the sauce, and mix well.

Tip in the blender, add the spinach and whiz until smooth - you may need to work in batches. Season to perfection with sea salt and black pepper, then stir through the pasta and broccoli florets, loosening with a splash of milk, if needed.

Transfer to a 25cm x 35cm baking dish, grate over the remaining Cheddar and scatter over the almonds. Bake for 30 minutes, or until beautifully golden and bubbling. Swap spinach out for any kind of exciting fresh or frozen greens, discarding any tough stalks. I also sometimes add breadcrumbs to the top for bonus crunch. Tasty! To make vegetarian: swap Parmesan for vegetarian hard cheese.

Energy 619kcal; fat 25.1g; saturated fat 12.4g; protein 29g; carbs 75.1g; sugars 12g; salt 0.9g; fibre 6.4g

My veggie moussaka

Serves 8, 2 hours

  • 40g dried porcini mushrooms
  • 2 onions
  • 8 cloves of garlic
  • olive oil
  • Half a cinnamon stick
  • 1 bunch of fresh oregano (30g)
  • 2 tablespoons red wine vinegar
  • 2 large aubergines (400g each)
  • 1kg potatoes
  • 2 x 400g tins of quality plum tomatoes
  • 200g feta cheese
  • 2 large free range eggs
  • 500ml semi-skimmed milk
  • 1 whole nutmeg, for grating

Cover the porcini with 500ml of boiling water. Peel and finely slice the onions and garlic. Drizzle two tablespoons of oil into a large casserole pan over a medium-low heat, add the cinnamon and fry for 1 minute, then add the onion and garlic.

Pick in the oregano leaves, pour in the vinegar, then simmer with the lid on for 20 minutes, or until soft and lightly golden, stirring regularly. Meanwhile, slice the aubergines lengthways 1cm thick, then chargrill in batches on a griddle pan.

Scrub the potatoes and slice 1cm thick, then add to the casserole pan with just the porcini water, reserving the mushrooms. Scrunch the tomatoes into the pan, then pour in a tin’s worth of water and leave to tick away on a medium heat for 30 minutes, stirring regularly. Preheat the oven to 200C/gas 6.

Place the mushrooms in a blender with half the feta and the eggs. Pourin the milk, finely grate in half the nutmeg, then whiz until smooth. Season the tomato sauce to perfection with sea salt and black pepper, then spoon half into a 25cm x 35cm baking dish.

Cover with half the aubergines, drizzle over four tablespoons of creamy sauce, then repeat, finishing with the remaining creamy sauce. Crumble over the rest of the feta, then bake for 40 minutes, or until golden and bubbling.

Delicious served with a simple lemony dressed green salad. Sometimes I swap the feta for grated halloumi. Ribbons of courgette grilled with the aubergine are very nice, too.

Energy 311kcal; fat 11.6g; saturated fat 5.2g; protein 14.6g; carbs 40g; sugars 13.4g; salt 0.8g; fibre 5.6g


Serves 6, 1 hour

  • 1 pinch of saffron
  • 4 cloves of garlic
  • 4cm piece of ginger
  • olive oil
  • 1 teaspoon ground cumin
  • Half teaspoon ground cinnamon
  • 1 teaspoon ras el hanout
  • 1 tablespoon sun-dried tomato paste
  • 2.5kg mixed veg, such as aubergines, courgettes, carrots, cherry tomatoes, red onion, butternut squash
  • mixed-colour peppers
  • 1 x 400g tin of chickpeas
  • 100g dried apricots
  • 1 preserved lemon
  • 300g couscous
  • Half a bunch of mixed fresh herbs, such as dill, mint, flat-leaf parsley (15g)
  • 20g flaked almonds

Put the saffron into a jug, cover with 500ml of boiling water and leave to infuse. Meanwhile, peel and finely slice the garlic and ginger, then place in a large casserole pan over a medium heat with two tablespoons of oil, the cumin, cinnamon and ras el hanout.

Add the tomato paste, fry for a few minutes, stirring regularly, then pour overthe saffron water. Trim and prep the veg, as necessary, then chop into large chunks, adding them to the pan as you go.

Tip in the chickpeas, juices and all, roughly chop and add the apricots and preserved lemon, discarding any pips, then season with sea salt and black pepper.

Bring to the boil, cover, reduce the heat to low, and simmer for 45 minutes, or until tender, stirring occasionally. When the veg are almost tender, just cover the couscous with boiling water,season with salt and pepper and pop a plate on top.

Leave for 10 minutes, then fluff and fork up. Pick the herb leaves and toast the almonds. Serve the tagine and couscous sprinkled with the almonds and herbs. Delicious served with harissa rippled yoghurt. In the summer I grow most of these vegetables, and I’m always eager to pick, wash and race to cook this dish.

The flavour is just extraordinary with tender, delicate veg.

Energy 438kcal; fat 9.6g; saturated fat 1.4g; protein 16.3g; carbs 77.6g; sugars 27.7g; salt 1g; fibre 15.8g

Veg by Jamie Oliver is published by Penguin Random House ©Jamie Oliver Enterprises Ltd (2019 Veg) Food Pictures: David Loftus

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