Jamie's roasted tomato risotto and allotment cottage pie
Naked Chef Jamie Oliver is back and this time he's turned his attention to veg, giving some of our favourite dishes a makeover.
And after the vegan sausage roll received mixed reviews he’ll be answering the ultimate question - can you have a veggie pasty?!
Roasted tomato risotto
Recipe taken from Jamie Oliver VEG
Serves: 6
Calories 507kcal, Fat 15.3g, Sat fat 6.9g, Protein 13.6g, Carbs 77.7g, Sugar 7.6g, Salt 0.7g, Fibre 5.3g
Ingredients
6 large ripe tomatoes
1 bulb of garlic
½ a bunch of fresh thyme (15g)
Olive oil
1.2 litres vegetable stock
1 onion
1 bulb of fennel
2 knobs of unsalted butter
450g Arborio risotto rice
150ml dry white vermouth
80g Parmesan cheese
Method
Preheat the oven to 180C / 350F / gas 4. With a knife, cut the cores out of the tomatoes, then place cut side down in a snug-fitting baking dish with the whole garlic bulb, and scatter over the thyme sprigs. Drizzle with 1 tablespoon of oil, season with sea salt, and roast for 1 hour, or until starting to burst open (the juices will add game-changing flavour later on).
Bring the stock to a simmer. Peel and finely chop the onion and fennel, reserving any herby tops, then place in a large, high-sided pan on a medium heat with 1 tablespoon of oil and 1 knob of butter. Cook for 10 minutes, or until softened but not coloured, stirring occasionally, then stir in the rice to toast for 2 minutes.
Pour in the vermouth and stir until absorbed. Add a ladleful of stock and wait until it’s been fully absorbed before adding another, stirring constantly and adding ladlefuls of stock until the rice is cooked - it will need 16 to 18 minutes. Beat in the remaining knob of butter, finely grate and beat in the Parmesan, then season to perfection and turn the heat off. Cover the pan and leave to relax for 2 minutes so the risotto becomes creamy and oozy.
Divide the risotto between warm plates, place a tomato in the centre with a little sweet garlic and the herby fennel tops, then drizzle over the tasty tomato juices
TIP: Squeezing the smooth, mild garlic out of its skin after roasting adds a delicious bonus flavour to the risotto
Allotment cottage pie
Taken from Jamie Oliver VEG
Serves: 6 - 8
Calories 466 kcal, Fat 12g, Sat fat 4.4g, Protein 14g, Carbs 80g, Sugar 15g, Salt 0.8g, Fibre 13.7g
Ingredients
10g dried porcini mushrooms
2 large leeks
3 carrots
500g swede
500g celeriac
Olive oil
3 sprigs of fresh rosemary
1 teaspoon cumin seeds
2kg potatoes
40g unsalted butter
1 splash of semi-skimmed milk
1 onion
1 teaspoon Marmite
3 tablespoons tomato puree
1 x 400g tin of green lentils
Method
Preheat the oven to 190C / 375F / gas 5. In a blender, cover the porcini with 600ml of boiling water. Trim, wash and slice the leeks 2cm thick, then scrub the carrots, swede and celeriac and chop to roughly the same size. Drizzle 2 tablespoons of oil into a large casserole pan on a medium heat, strip in the rosemary, fry for 1 minute to crisp up, then remove to a plate with a slotted spoon. Add the cumin seeds and prepped veg to the flavoured oil, season with sea salt and black pepper, and cook for 30 minutes, stirring regularly.
Meanwhile, peel and roughly chop the potatoes, cook in a pan of boiling salted water for 15 minutes, or until tender, then drain well. Mash with the butter and milk, and season to taste. Quarter the onion, add to the porcini in the blender along with the Marmite and tomato puree and whiz until smooth. Pour into the veg pan and cook for 20 minutes, or until dark and caramelized, stirring regularly and scraping up any sticky bits from the bottom of the pan.
Tip the lentils (juices and all) into the veg pan, bring to the boil, then season to taste. Spoon over the mash, place on a tray, bake for 30 minutes, or until lightly golden and bubbling at the edges, then sprinkle over the crispy rosemary.
Serve with simple steamed seasonal greens - it’s a winner!
TIP: Sometimes I swap the lentils for borlotti or butter beans - both work really well.