BUDDY'S FLAPJACK BISCUITS | JAMIE OLIVER RECIPES
Embracing store-cupboard ingredients, these tasty little morsels are sure to go down a treat for grown-ups, big kids and little ones alike. The method is super-easy, the food processor does all the hard work, and the measurements are straightforward, too. Get your kids to help with the weighing – they’ll love it.
Total Time 29 minutes
Yield 16
Number Of Ingredients 5
Steps:
- Preheat the oven to 180ºC/350ºF/gas 4.
- Line a deep 20cm square baking tin with greaseproof paper and rub with olive oil.
- Pulse the butter, dried fruit and nuts, oats and flour in a food processor until the mix comes together and away from the sides, then pulse in the syrup until fully combined.
- Transfer to the lined tin, flattening to the edges. Bake for 15 to 20 minutes, or until golden.
- Remove from the oven, slice into 16 squares ready to cut, and leave to cool in the tin for 5 minutes.
- Use the paper to lift out on to a wire rack, and leave to cool completely. Simple, easy, delicious – spread the word!
Nutrition Facts : Calories 140 calories, FatContent 7.9 g fat, SaturatedFatContent 3.8 g saturated fat, ProteinContent 2.1 g protein, CarbohydrateContent 16.1 g carbohydrate, SugarContent 6.9 g sugar, SodiumContent 0.1 g salt, FiberContent 1 g fibre
JAMIE OLIVER SLOW-COOKED LAMB SHOULDER RECIPE | SUNDAY ROAST
Jamie Oliver's Moroccan-inspired Tender Lamb Shoulder recipe from the book of his Channel 4 series, Quick & Easy Food, is a wonderful slow-cooked roast, perfect for Sunday lunch.
Provided by Jamie Oliver
Total Time 6 hours 10 minutes
Prep Time 10 minutes
Cook Time 6 hours
Yield Serves 8
Number Of Ingredients 1
Steps:
Pour the dried chickpeas into a 30cm x 40cm roasting tray. Quarter the preserved lemons and trim away the seedy core, then finely chop the rind and add to the tray with a good splash of liquor from their jar. Roughly chop the tomatoes, adding them to the tray as you go.
Drizzle the lamb with 1 tablespoon of olive oil, then rub all over with the ras el hanout and a pinch of sea salt and black pepper. Sit the lamb in the tray, pour in 1 litre of water, cover tightly with tin foil and place in a cold oven. Turn the temperature to 170ºC/325ºF/gas 3 and leave the lamb in there for 6 hours, or
until the chickpeas are cooked through and the lamb is pullable – after 3 hours, stir a splash of water into the chickpeas, covering tightly again with foil.To serve, taste the chickpeas, season to perfection, and drizzle with 1 tablespoon of extra virgin olive oil, then pull the lamb apart with two forks.
CALORIES 522kcal FAT 26.7g SAT FAT 10.2g PROTEIN 37.4g CARBS 35.3g SUGAR 5.8g SALT 0.7g FIBRE 1.4g
5 Ingredients by Jamie Oliver is published by Penguin Random House ⓒ Jamie Oliver Enterprises Limited. Photographer: David Loftus
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