Jamie Oliver takes popular ingredients (2024)

• Jamie Oliver shares a selection of recipes from his new cookbook called 7 Ways
• British chef revealed the dishes are based around staple hero ingredients
• He said data shows that we often buy the same ingredients on repeat

Welcome to the wonderful world of 7 Ways – I think it’s the most user-friendly cookbook I’ve ever written. I’ve based it around the foods you’re actually buying most of the time – staple hero ingredients that make it into our shopping baskets week in, week out.

Data shows that we do buy a lot of the same ingredients on repeat, so writing this book felt like a real opportunity for me to help you have fun and experiment with easy, tasty ways to serve foods you already love.

I’m thrilled to be sharing some of these with you here in a new, exclusive series starting today in Weekend magazine with epic recipes for steak, avocados and sausages.

There’ll be a second helping in tomorrow’s Mail on Sunday with tasty twists on roast chicken, prawns and the humble spud.

You’ll find more top ideas in next week’s Daily Mail, with clever tips for white fish, eggs and broccoli – roast it, use it in cheesy dumplings or a simple, crunchy salad. So what are you waiting for? Get stuck in!

RECIPES FOR STEAK

STEAK SANDWICH, JAPANESE STYLE

Wasabi, tangy pickled cucumber salad & toasted sesame seeds

Serves 1 l Total 15 minutes

• ¼ of a cucumber
• Sea salt and freshly ground black pepper
• 1tbsp red wine vinegar
• 1tsp sesame seeds
• 1 x 150g quality lean sirloin steak
• Olive oil
• 2 slices of soft bread
• 1tsp wasabi paste
• 20g watercress

Use a speed-peeler to peel the cucumber, then finely slice into rounds. In a bowl, toss with a pinch of sea salt and the red wine vinegar, and leave to pickle.

In anon-stick frying pan, toast the sesame seeds until lightly golden, then remove.

Cut off and discardany fat and sinew from the steak, then season the meat. Cook to your liking with a little olive oil on a high heat, turning every minute.

Spread the bread with wasabi paste, then add the steak, sandwich together and cut into fingers. Toss the watercress, cucumber and toasted sesame seeds together, and serve.

BEEF WELLINGTON FOR 2

Puff pastry, spinach pancakes & mushroom pâté

Serves 2 l Total 1 hour 30 minutes

• 1 red onion
• 250g mixed mushrooms
• 1 x 230g quality fillet steak
• Sea salt and black pepper
• Olive oil
• ½ a bunch of thyme (10g)
• 2 large free-range eggs
• 1 mug of plain flour, plus extra for dusting
• 100g baby spinach
• 1 x 320g sheet of all-butter puff pastry

Peel the onion and chop with the mushrooms. Put a 30cm non-stick pan on a high heat. Season the steak with sea salt and plenty of black pepper and rub with 1tsp olive oil. Turning with tongs, sear the steak all over for 2 minutes in total, then put on a plate.

Return the pan to a medium heat with the onion and mushrooms. Strip the thyme leaves off the stalk and add them to the pan. Cook for 15 minutes, or until soft, stirring regularly.

Blitz in afood processor until spreadable, season, and remove. Blitz 1 egg, the flour, spinach, a pinch of salt and 1 mug of water in the processor until smooth.

Put the pan back on a medium heat, rub with oil, then pour in a thin layer of batter. Cook for 1 minute on each side without colour. Tip on to a plate to cool.

Cover the leftover batter and chill for a breakfast pancake. Preheat the oven to 240°C/fan 220°C/gas 8. Sit your pancake on a sheet of clingfilm and spread the mushroom pâté over.

Place the steak inthe centre, then gather up the clingfilm and twist into a parcel. Sit the wrapped steak (clingfilm discarded) on the pastry, 2cm from one side. Lightly beat the remaining egg and brush it all over the pastry, then fold and mould the excess over the wrapped steak, leaving a pastry border around it.

Trim to 2cm,pinch the edges to seal, brush with beaten egg, and decorate with the trimmings, if you like.

Cook on thebottom shelf of the oven for 25 minutes, until golden on top and crispy underneath, for blushing, juicy beef. Rest for 2 minutes, then serve.

PROSCIUTTO & SAGE MINUTE STEAK

Potato & carrot rösti, fried egg & French-dressed spinach salad

Serves 1 l Total 20 minutes

• 1 small potato (150g)
• 1 small carrot (100g)
• Sea salt
• 1 x 130g quality minute steak
• 1 slice of higherwelfare prosciutto
• 1 sprig of sage
• Olive oil
• 1 large free-range egg
• ¼tsp Dijon mustard
• Red wine vinegar
• Extra-virgin olive oil
• 30g baby spinach

Wash the potato and carrot, then coarsely grate. Toss with a pinch of sea salt, then place on a clean tea towel. Cut off any fat and sinew from the steak, lay the prosciutto on top of the meat, press on the sage leaves, then pound with your fist to flatten and help them stick.

Put1tbsp of olive oil in a cold 30cm non-stick pan. Squeeze the tea towel to remove excess liquid from the veg, then sprinkle into the pan.

Patflat, put on a medium-high heat and cook for 5 minutes, until crispy and golden. Flip on to a plate and slide back into the pan to cook for 3 minutes.

Meanwhile, place a medium non-stick pan on a high heat. Rub the steak with 1tsp of oil, fry for 2 minutes, prosciutto side down, then flip for another minute, frying the egg alongside with a drizzle of oil.

Mix the mustard, a splash each of red wine vinegar and extra-virgin olive oil and season, then dress the spinach. Slide your rösti onto a plate, put the steak, fried egg and spinach on top, and tuck in.

RECIPES FOR AVOCADO

AVOCADO PASTRY QUICHE

Sweet pea, cheddar & basil filling, mixed garden leaves

Serves 6 l Total 1 hour

• 2 ripe avocados
• 400g self-raising flour, plus extra for dusting
• Sea salt and black pepper
• 6 large free-range eggs
• 300g frozen peas
• 90g Cheddar cheese
• ½ a bunch of basil (15g)
• Olive oil
• 100g bag of mixed salad
• Extra-virgin olive oil
• 1 lemon

Halve, destone and peel the avocados. Weigh the flesh – you want 200g (if you don’t have enough, simply top up to 200g with extra-virgin olive oil).

In a large bowl, smash upthe avo, then gradually rub in the flour, a pinch of sea salt and 4tbsp cold water until you have a dough.Knead untilsmooth, then wrap and rest for 15 minutes.

For the filling, crack the eggs into a blender, then add the frozen peas and most of the Cheddar. Rip in the top leafy half of the basil, add a pinch of salt and black pepper, and blitz until smooth.

Preheat the oven to 220°C/fan 200°C/gas 7. Roll out the pastry on a flour-dusted surface to just under ½cm thick. Loosely roll it up around the rolling pin, then unroll it over an oiled 25cm x 35cm baking tray, ease it into the sides and prick the base.

Tear off any big bits ofoverhang, then bake for 10 minutes, or until lightly golden. Pour in the filling and bake for 15 minutes, or until set, then grate the rest of the cheese over.

Dress thesalad leaves with extra-virgin olive oil and lemon juice, season, then sprinkle over the quiche to serve.

AVOCADO TEMPURA

Sweet pepper & rose harissa dipping sauce

Serves 2 l Total 20 minutes

• 100g rice flour
• Sea salt and black pepper
• 100g roasted red peppers from a jar
• 2tsp rose harissa (spice paste, from supermarkets)
• 2tbsp natural yoghurt
• 4 spring onions
• 1 large, ripe avocado
• Olive oil
• 4 sprigs of flat-leaf parsley
• 1 lime

In a bowl, whisk the flour with a pinch of sea salt and 150ml of water until a smooth batter. In a blender, blitz the drained peppers with the harissa and half the yoghurt until smooth, then season. Trim and halve the spring onions.

Halve and destone the avocado, scoop the halves out of the skins, then cut each into four wedges. Place a large sturdy pan on a high heat with 2cm of olive oil.

Use a thermometer to tell when it’s ready (170°C), or add a spring onion trimming and wait until it turns golden – that’s the sign it’s good to go.

One by one, dip the avocado, spring onions and parsley into the batter and, letting any excess drip off, place gently in the oil, turning with tongs when golden.

Remove to kitchen paper to drain well, then serve sprinkled with a little salt. Ripple the remaining yoghurt through the pepper mixture, for dipping, and serve with lime wedges, for squeezing over.

BEAUTIFUL BAKED AVOCADO

Stuffed with creamy cheesy prawns on a bed of tomatoes

Serves 4 l Total 25 minutes

• 500g ripe mixed-colour tomatoes
• Olive oil
• Sea salt and black pepper
• 2 ripe avocados
• 60g Cheddar cheese
• 100g half-fat crème fraîche
• 150g small, cooked peeled prawns, from sustainable sources
• Cayenne pepper
• 4 slices of good sourdough bread

Preheat the oven to 220°C/fan 200°C/ gas 7. Slice the tomatoes ½cm thick, and arrange them nicely in a 30cm non-stick ovenproof frying pan. Drizzle with 1tbsp olive oil and a pinch of sea salt and black pepper.

Halve and destone the avocados, then use a spoon to scoop the halves out of the skins. Place on the tomatoes.

Finely grate most of the cheese into a bowl, then mix with the crème fraîche and prawns.

Divide the creamy prawn mixture between the avo halves. Finely grate the remaining cheese over and sprinkle with a pinch of cayenne. Bake for 15 minutes, or until golden and bubbling. Toast the bread, ready to mop up the juices.

RECIPES FOR SAUSAGE

SAUSAGE PASTA

Dried chilli, fennel, tomatoes, broccoli & parmesan

Serves 4 l Total 35 minutes

• 8 higher-welfare chipolata or veggie sausages
• 2 red onions
• Olive oil
• 1tbsp fennel seeds
• 1tsp dried chilli flakes
• Sea salt and black pepper
• 320g tenderstem broccoli
• 2 x 400g tins of quality plum tomatoes
• 300g dried farfalle
• 20g Parmesan cheese

Poach the sausages in a pan of boiling salted water for 5 minutes (if using veggie sausages, there’s no need to poach).

Meanwhile, peel the onions, chop into 1cm dice, and place in a casserole pan on a medium heat with ½tsp olive oil, the fennel seeds, chilli, a small pinch of sea salt and a good pinch of black pepper, stirring regularly.

Scoop the sausages out on to a board, finely slice, then stir into the onions. Trim the tough ends off the broccoli and finely slice the remaining stalks, leaving the tips whole.

Add the stalks to the onions andcook for 10 minutes, or until softened, stirring regularly. Tip the tomatoes into the onions and sausages, breaking them up with your spoon.

Reduce to a simmer while you cook the pasta in the pan of boiling salted water according to the packet instructions, adding the broccoli tips for the last minute. Drain the pasta and broccoli, reserving a mugful of cooking water.

Toss through the sauce, loosening with a splash of reserved cooking water, if needed. Season, then finely grate the Parmesan over to finish.

MY FAVOURITE SPEEDY SAUSAGE PIZZA

Red onion, mozzarella, fragrant rosemary, sweet grapes & pine nuts

Serves 2 l Total 30 minutes

• 150g self-raising flour, plus extra for dusting
• Olive oil
• Sea salt and black pepper
• 2 higher-welfare Cumberland or veggie sausages
• 1 small red onion
• 1 sprig of rosemary
• 1 heaped tbsp sun-dried tomato paste
• 100g red seedless grapes
• 1 x 125g ball of mozzarella cheese
• 1tbsp pine nuts

Preheat the oven to full whack (about fan 240°C). Pile the flour into a bowl with a small pinch of sea salt, add 80ml of water and mix into a dough, then knead on a flour-dusted surface for 2 minutes, adding a little extra flour, if needed.

Roll and stretchout into a large oval (about 15cm x 30cm), then place in a large, sturdy, oiled tray.

Cover with aclean damp tea towel and leave to rest while you put a small nonstick frying pan on a medium-high heat, then squeeze balls of sausagemeat out of the skins into the pan (if using veggie sausages, roughly slice and use 1tbsp olive oil for frying).

Fry until golden allover, tossing regularly, while you peel the red onion and slice super finely, ideally on a mandolin (use the guard!). Pick the rosemary leaves and toss with the onion, a pinch of sea salt and black pepper and 1tbsp oil until well coated.

Spread the tomato paste over the dough, sprinkle with the dressed red onion, and spoon the sausage balls over.

Toss thegrapes into the pan for 1 minute, then spoon over the pizza with any juices, tear the mozzarella over and sprinkle with the pine nuts. Place the tray over a high heat on the hob until it starts to sizzle, then cook at the bottom of the oven for 10 minutes, or until golden and crisp.

SAUSAGE & MASH PIE

Creamy leeks, mustard, thyme & apple

Serves 4 l Total 1 hour 30 minutes

• 1.2kg potatoes
• 6 higher-welfare Cumberland or veggie sausages
• 2 large leeks
• 2 eating apples
• ½ a bunch of thyme (10g)
• Sea salt and black pepper
• 4tbsp plain flour
• Olive oil
• 600ml semi-skimmed milk
• 3tsp English mustard

Preheat the oven to 220°C/fan 200°C/gas 7. Peel the potatoes, chop into even-sized chunks and cook in a pan of boiling salted water for 15 minutes, or until tender.

Meanwhile, brown the sausages in a large non-stick casserole pan on a medium heat, tossing regularly (if using veggie sausages, add 1tbsp olive oil), while you trim the leeks, halve lengthways, wash and slice 1cm thick. Peel, core and chop the apples into 1cm chunks.

Once golden, remove the sausages to a plate, put the leek and apple into the pan, strip off the thyme leaves and add them too. Add a splash of water, season, then cover and cook for 20 minutes, stirring occasionally.

Drain the potatoes, mash with half the flour, then season. Lightly rub a 20cm x 28cm baking dish with oil. Once the mash is cool enough to handle, use your fingertips to spread two-thirds of it across the base and sides of the dish.

Stir the remaining flour into the leeks, gradually stir in the milk, then the mustard. Simmer for 5 minutes, or until thick and creamy.

Slice thesausages 1cm thick and stir most of them into the pan, with any juices, then spoon into the mash-lined dish.

Press the rest of the mashonto a sheet of greaseproof paper until just bigger than your dish, then flip it over the top of the dish, peel off the paper, trim any excess and crimp the edges with a fork to seal.

Poke the reserved sausageslices into the top, then brush with 1tbsp oil. Bake at the bottom of the oven for 40 minutes, or until golden, adding the rest of the thyme for the last 5 minutes.

SAUSAGE CALZONE

Stuffed with cheese, chutney & an egg

Serves 2 l Total 20 minutes

• 3 higher-welfare Cumberland or veggie sausages
• Olive oil
• 150g self-raising flour, plus extra for dusting
• Sea salt
• 35g Cheddar cheese
• 2tbsp onion marmalade
• 1 large free-range egg
• 20g watercress
• Tomato ketchup, to serve
• English mustard, to serve

Squeeze the sausagemeat out of the skins into a 28cm non-stick ovenproof frying pan on a medium-high heat, stirring regularly until golden, then turn the heat off (if using veggie sausages, roughly slice and use 1tbsp of olive oil for frying).

Meanwhile, pile the flour into a bowl with a small pinch of sea salt, add 80ml of water and mix into a dough, then knead on a flour-dusted surface for 2 minutes, adding a little extra flour, if needed. Roll out into a circle about 30cm across.

Coarsely grate the cheese over one half, dollop the marmalade over and scatter with the sausage, returning the pan to a medium heat. Crack the egg on top of the other fillings, then fold the dough over into a semi-circle, pinching the edges to seal.

Gently place the calzone into the hot pan and cook for 5 minutes, or until golden and crisp, then flip it over and cook for another 5 minutes on the other side.

Slide it on to a board, let it stand for2 minutes, then slice and serve with the watercress, with ketchup and mustard on the side for dunking.