Tag Archives: jamie’s 15 minute meals

Things I have been cooking lately #103: Moroccan mussels with sun-dried tomato toasties

This is another awesome recipe that I have adapted from Jamie’s 15 Minute Meals. I have never cooked mussels from scratch before because I have always found them a little intimidating but this recipe is quick, easy and the results were delicious.

Moroccan mussels with sun-dried tomato toasties
Adapted from Jamie’s 15 Minute Meals

For the mussels

2kg fresh mussels
2 tablespoons harissa paste
4 cloves garlic
2 preserved lemons
2 tins chopped tomatoes
A pinch of saffron
A bunch of fresh coriander

For the toasties

1 ciabatta loaf
2 – 4 tablespoons of sun-dried tomato paste

For the tzatziki

1/2 a cucumber
4 tablespoons of natural yoghurt
Half a bunch of mint

Olive oil

First clean the mussels. You should rinse them thoroughly with cool water and throw out any that are broken or don’t close when gently tapped. Also pull out any beards.

Then put a large roasting tray over a medium heat. Pour in a little olive oil and then crush in the garlic, add the harissa and cook for a few minutes. Add the tinned tomatoes, safron, finely chopped preserved lemons, bring to the boil and simmer gently for 2 minutes. Add the mussels and cover with a double-layer of foil to steam for 5 – 6 minutes.

While this is happening put your griddle pan over a medium heat. Cut the ciabatta in half horizontally and then vertically so you have 4 “batons”. Gently grill the batons in the pan and then spread with the sun-dried tomato paste.

Grate the cucumber into a bowl and add a good pinch of salt. The squeeze the cucumber to get rid of the excess water. Add the yoghurt and the finely chopped mint. Stir well.

Remove the foil from the mussels. If any mussels have not opened, discard them. Sprinkle the chopped coriander over the top and serve with the ciabatta batons and tzatziki for dipping.

Serves 4


Things I have been cooking lately #97: Spiced chicken with bacon and lentils

This tasty weeknight supper is another winner from Jamie’s 15 Minute Meals. Not only is it quick and delicious but it packs a really big vegetable punch as well helping you towards your five a day. As always with any of the Jamie Oliver quick meals, be prepared to work FAST!

Spiced chicken with bacon and lentils

Adapted from Jamie’s 15 Minute Meals

For the lentils

1 onion
1 carrot
2 sprigs of fresh rosemary
Olive oil
2 400g tins of Puy lentils
1 ripe tomato
200g baby spinach
1 tablespoon red wine vinegar
4 heaped tablespoons of natural yoghurt

For the chicken

4 skinless chicken breasts
1/4 teaspoon smoked paprika
4 cloves of garlic
1 handful of fresh thyme
4 rashers of smoked pancetta
300g asparagus

Olive oil

A loaf of crusty bed to serve.

Preheat your oven to 180 C. Get out your food processor with the bowl blade in. Put a large lidded pan over a medium heat and a large frying pan over a medium heat.

Peel and halve the onion and carrot and then process with the rosemary leaves until fine. Put the carrot and onion mix into the large pan with a tablespoon of oil.

On a large piece of greaseproof paper toss the chicken with salt, pepper and paprika. Fold the paper over and bash and flatten with something heavy (like a rolling pin) until 1.5cm thicken. Put into the frying pan with a tablespoon of oil, the unpeeled whole garlic cloves and the thyme, turning after 3 of 4 minutes until golden and cooked through.

Stir the tinned lentils and their juices into the veg pan with the roughly chopped tomato and put the lid on. Put the bread in the oven to warm.

Roughly chop the spinach in the process and add to the lentils and the red wine vinegar. When the lentils are boiling and the spinach is wilted, season to taste with salt and pepper.

Add the pancetta and trimmed asparagus to the chicken pan and fry until golden and crispy.

Tip the lentils onto a platter, then marble through most of the yoghurt. Remove the chicken to a board, cut in half at an angle and serve on top of the lentils with the pancetta, asparagus and garlic. Dollop over the remaining yoghurt then serve with crusty bread.

Serves 4


Things I have been cooking lately#89: Tikka chicken salad

This is another recipe from Jamie’s 15 Minute Meals. This chicken salad is quick, packed with flavour and makes a great next day lunch if you can’t finish it all in one go.

Tikka chicken salad

For the chicken

2 chicken breasts
2 heaped tablespoons of tikka paste
4 chestnut mushrooms, roughly chopped

For the salad

4 spring onions
1 fresh red chili
1 heaped teaspoon of mustard seeds
1/2 teaspoon cumin seeds
olive oil
1 x 250g pack of ready to eat Puy lentils
1 ripe tomato
red wine vinegar
1 big bunch of fresh coriander
2 lemons
4 tablespoons of fat-free natural yoghurt
2 tablespoons cashew nuts
1 heaped tablespoon mango chutney
1 teaspoon turmeric
2 small or 1 large naan breads
200g baby spinach
1/2 cucumber
1 carrot, peeled and trimmed
50g feta cheese

Put a griddle pan (if you have one, a normal frying pan is fine) over a high heat and a medium frying pan or saucepan over a medium low heat.

Over a large sheet of greaseproof paper, toss the chicken with salt, pepper and tikka paste. Fold over the paper and then bash the chicken with something heavy until it’s about 1.5cm thick. I used a bottle of olive oil. Place in the hot griddle pan with the mushrooms, turning after 3 or 4 minutes until cooked through.

Trim and finely slice the spring onions and half the chili.

Put the mustard and cumin seeds and two tablespoons of olive oil into the medium frying pan/saucepan, followed by the sliced spring onion and chili. Add the lentils to the pan, squash in the tomato, add a pinch of salt and pepper and a splash of red wine vinegar. Stir occasionally for a couple of minutes and then turn off the heat.

Rip the leaves off the coriander and then put the stalks in your food processor. Add the juice of the lemon, the yoghurt, cashews, mango chutney and turmeric and whizz until smooth.

Removed the cooked chicken and mushrooms from the pan and add the naan to it. Tip the baby spinach onto a serving platter. Scatter over the lentils. Use a speed peeler to finely slice the carrot and cucumber over the top. Spread over the mushrooms. Slice the chicken, remaining chili and naans and spread over the salad. Crumble over the feta and dot the yoghurt dressing over  the top. Finish with coriander leaves and serve with lemon wedges.

Serves 4


Things I have been cooking lately #87: Pork tacos with spicy black beans and avocado salad

We all know I love a bit of Mexican inspired cooking (ratified by Fernando and Melissa who know about these things) so it’s probably no surprise that I have been making tacos. These ones were supposed to serve four people but they were so good Mr O and I ate the lot. They’re also super speedy to make so if you get a mad taco craving you can knock them up in about 20 minutes.

Pork tacos with spicy black beans and avocado salad

Adapted from Jamie’s 15 Minute Meals

500g skinless pork belly (I had some trouble getting this so I bought a pack of thick streaky rashers and they worked a charm)
1 heaped teaspoon fennel seeds
1 heaped teaspoon smoked paprika

For the beans

Olive oil
1 good pinch of cumin seeds
3 spring onions
2 cloves of garlic, finely chopped
1 400g tin (or tetrapak since it’s weirdly hard to get tins here) black beans – do not drain

For the salad

1/2 a fresh red chili
1 little gem lettuce
1/2 bunch fresh coriander
1 ripe avocado
1 large ripe tomato
Soy sauce
1 tablespoon extra virgin olive oil
1 lime

To serve

Sweet chili sauce
4 tablespoons plain yoghurt
8 corn taco shells


Put a large frying pan over a medium-high heat and a medium frying pan or saucepan over a  medium heat.

Put the pork into 1cm cubes and add to the large frying pan with the fennel seeds, paprika and a good sprinkle of salt and pepper. Stir regularly. You want it to blacken a little so don’t worry if it catches a bit.

Put one tablespoon of olive oil and the cumin seeds in the medium frying pan. Trim and slice the spring onions and then add them to the pan with the garlic. Stir in the beans with their juices and simmer.

Finely slice the chilli, lettuce and most of the top, leafy half of the coriander. Halve, destone, peel and chop the avocado. Chop the tomato. Toss all of this together and place on a platter or in a nice bowl. Stir a little chili sauce through the yoghurt.

Stir and season the beans to taste. Drizzle the salad with olive oil, lime juice and a little soy sauce. Toss together. Drain the fat from the pork pan. Stuff everything into the tacos and sprinkle with the remaining coriander leaves.

Serves 4… or 2 if you are really greedy.



Things I have been cooking lately #78: Chorizo and squid with couscous

This is another one of Jamie’s 15 Minute Meals. This time I decided to to go bold and attempt to cook something I have never made before – squid. Not knowing very much about squid, I didn’t think to ask for it to be gutted and cleaned by the fishmonger… meaning I had to do it myself. It wasn’t too complicated. You just cut off the tentacles and then pull out the ball of guts in the middle and rinse the whole thing out. If you are going to clean your own squid I would highly recommend wearing rubber gloves while you do it otherwise you are likely to end up with stinky squid hands for a couple of days after… trust me. I know…

Chorizo and squid with couscous

2 spring onions, trimmed
50g baby spinach1/2 a bunch of fresh mint
150g couscous
1 lemon
200g baby squid, gutted and cleaned
80g chorizo, sliced
1 red pepper, sliced and deseeded
1/2 tablespoon runny honey
Balsamic vinegar
1 clove of garlic, crushed
A handful of black olives
50g feta cheese
1 heaped tablespoon harissa paste
100ml fat free natural yoghurt
Olive oil

Boil your kettle and put a large pan over a high heat. Put the spring onions, mint and the leafy top part of the mint in your food processor with a pinch of salt and pepper and blitz until fine. Remove the blade, add the couscous and 1 cup of boiling water. Put the lid on the processor and set aside.

Cut open the squid tubes and using a dinner knife, lightly score the inside in 1/2cm crisscrosses. Then slice into 1cm strips with a sharp knife and roughly slice the tentacles.

Put the chorizo in the pan with 1 tablespoon of olive oil. Add the peppers and cook for about 4 minutes. Then add the squid, the honey and a splash of vinegar. Add the garlic and the olives and cook for a couple more minutes. Be careful not to overcook because the squid will turn to rubber if it’s cooked for a minute too long.

Drain and then fluff up the couscous. Mix in the juice of half a lemon and tip onto a big platter. Spoon over the squid, peppers and chorizo over the couscous. Crumble over the feta along with the remaining mint leaves. Put the yoghurt in a small bowl and ripple through the harissa paste. Serve with the couscous.

Serves 2 as a main or 4 as a starter

squid and chorizo

Things I have been cooking lately #76: Hoi sin prawn and noodle bowls

I have adapted this recipe from a Jamie Oliver 15 Minute Meal. I have changed the method somewhat because his version is mental and requires you to have seven arms and nerves of steel… two things I definitely don’t possess!

Hoi sin prawn and noodle bowls
2 tablespoons shelled raw peanuts
2 tablespoons sesame seeds
1/2 a fresh red chilli
1 thumb sized piece of ginger, peeled
2 spring onions, trimmed
1 bunch fresh coriander
2 cloves of garlic, crushed
4 nests of egg noodles
200g raw, peeled prawns
4 tablespoons hoi sin sauce
2 tablespoons soya sauce
2 limes
1 romain lettuce
4 radishes
1 punnet of cress
2 x 150g sirloin steaks, fat removed
1 tablespoon Chinese five-spice
2 tablespoons groundnut or sesame oil
250g oyster mushrooms, chopped

Boil your kettle and put a wok over a high heat. Put the peanuts and sesame seeds in the wok and toss often till golden. Set aside.

Put the chilli, ginger, spring onions and coriander in your food processor. Set aside.

Rub the steaks all over with salt, pepper and five-spice. Put a large frying pan over a high heat with half the ground nut or sesame oil. Add the steaks and cook to your liking, turning regularly gand adding the mushrooms after a minute. Remove to a board when done.

Pour the water from the kettle into a large lidded pot and put over a high heat  with a little salt until boiling.

In the meantime put the wok back over the heat with the rest of the oil and the veg from the food processor.  Add the garlic and toss for a minute.

By now your pot should be boiling so chuck in the noodles and replace the lid.

Add the prawns to the wok and toss for a minute. Add the hoi sin and soya sauces to the wok with the juice of a lime and cook till the prawns are almost done.

Use tongs to add the noodles directly to the wok and toss in. If it’s too sticky add a little cooking water.

Divide the noodles between four bowls. Poke a lettuce leaf into the side of each one with a half a radish. Sprinkle over the seeds, nuts and trimmed cress. Slice the steak into 1cm strips and divide amongst the bowls with the mushrooms. Serve with lime wedges.

Serves 4


Things I have been cooking lately #70: Fish baps with tartare sauce and homemade mushy peas

After a bit of a hiatus where I just ate what other people were cooking (mostly Mr Osbiston who has been doing a fabulous job experimenting in the kitchen) I have finally gotten back in front of the stove and what better recipe book to go with than Jamie’s 15 Minute Meals. This time I decided to try out his fish baps, which were utterly delicious. Once again this is a fast paced recipe so make sure you have all your ingredients ready.

Fish baps with tartare sauce and homemade mushy peas

Adapted from Jamie’s 15 Minute Meals by Jamie Oliver

4 wholewheat baps
4 large white fish fillets, halved (about 480g in total) – I used pollock
a pinch of cayenne pepper
1/4 cup plain flour
Olive oil
25g of Parmesan cheese
1 punnet of cress
juice of one lemon
1 medium potato
500g of frozen peas
1/2 bunch of fresh mint
3 cornichons
1/2 tablespoon of capers
1/2 a little gem lettuce
100g of natural yoghurt
1/4 bunch of flat leaf parsley
1 lemon

Turn your oven onto 130 C and put the baps in the oven. Put a large frying pan over a high heat, put your kettle on to boil and set up your food processor with the bowl blade.

Slice the potato into 1/2cm thick slices, place in a medium pot, cover with boiling water for the kettle and place over a high heat with the lid on.

Spread out the fish on a piece of greaseproof paper and season with salt, pepper and cayenne pepper on both sides. Sprinkle over the flour to coat.

Add 2 tablespoons of olive oil to the frying pan, add the fish fillets and fry until golden on one side, then flip and sprinkle with Parmesan cheese.

Add the frozen peas and the leafy part of the mint to the pot with the potatoes and replace the lid.

Add the yoghurt, cornichons, capers, lettuce and parsley to the food processor , squeeze in the lemon juice and process. Season to taste and pour into a bowl to serve.

Check the fish. If it is cooked through then take it off the heat and set aside.

Rinse out out the food processor. Drain the peas, potatoes and mint and add to the food processor. Process to a puree.

Take the baps out of the oven and cut in half.

Serve the fish fillets inside the baps with the tartare sauce, lemon wedges, a sprinkling of cress and the mushy peas on the side.

Serves 2 – 4

Fish baps


Things I have been cooking lately #69: Lamb salad wraps

These high speed wraps might seem a little meager when you’re splitting the lamb between them but once you add the salad they are really hearty. I have adapted this recipe from Jamie’s 15 Minute Meals so be warned it requires a speedy pace. Make sure you have all your ingredients out and ready.

Lamb salad wraps

Olive oil
250g lean lamb mince
1 teaspoon of cumin seeds
1 teaspoon of smoked paprika
2 sprigs of fresh rosemary
2 cloves of garlic, finely chopped
2 tablespoons of tomato puree
Juice of one lemon
4 flour wraps
4 spring onions
1 green pepper
1/2 a cucumber
1 little gem lettuce
1/2 bunch of fresh coriander
1/2 bunch of fresh dill
1 tablespoon extra virgin olive oil
1 tablespoon red wine vinegar
50g feta cheese
Turn your oven up to 240 C and put a large frying pan over a high heat. Put a tablespoon full of olive oil in the frying pan with the mince, salt, pepper, cumin seeds and paprika. Strip the rosemary leaves into the frying pan and then break everything apart with a wooden spoon, stirring regularly until golden. Add the garlic, tomato puree and lemon juice, stir into the the mince and then remove from the heat.

Spread the wraps out across two large baking trays. Split the mince between the wraps and spread it out. Then pop the baking trays in the oven for the wraps to crisp up a bit.

While the wraps are in the oven, slice the spring onions, green pepper, lettuce, herbs and cucumber. Dress the salad with the extra virgin olive oil and red wine vinegar and crumble over the feta.

Take the wraps out of the oven and top each one with salad and a couple of tablespoons of humous. Roll up and dig in.

lamb wraps