JAMIE OLIVER SIDE DISHES RECIPES

Steps:

• Preheat the oven to 220ºC. Peel and chop the onion and place in a large non-stick pan on a medium heat with 1 tablespoon of olive oil. Peel, finely slice and add the garlic, then cook for 10 minutes, or until softened, stirring regularly. Stir in the spinach, cover, and cook for 5 minutes, then remove the lid and cook for another 5 minutes, or until all the liquid has cooked away. Season to perfection. Unroll the pastry and place it, still on its paper, in a baking tray. Spread over the spinach, leaving a 5cm border all the way around. Sit the salmon fillets on top, 1cm apart, then use the paper to help you fold in the pastry edges to snugly encase the salmon, leaving it exposed on the top. Beat the eggs and use some to brush the exposed pastry, then bake at the bottom of the oven for 15 minutes.

  Meanwhile, beat the pesto into the remaining egg. When the time’s up, pull out the tray and pour the egg mixture over the salmon and into the gaps. Return to the bottom of the oven for a final 15 minutes, or until the pastry is golden and the egg is just cooked through. Serve with lemon wedges, for squeezing over.

  ENERGY 712kcal FAT 46.4g SAT FAT 18g PROTEIN 37g CARBS 36g SUGARS 6.9g SALT 1.3g FIBRE 2.7g

Steps:

• Place a 12-inch non-stick frying pan on a medium-high heat. Place all the mushrooms in the dry pan, tearing up any larger ones. Let them toast and get dark golden and nutty, tossing occasionally, while you peel and finely slice the red onion and slice the chicken breasts into 1/2-inch-thick strips.
• When the mushrooms look good, add the onion and chicken to the pan with 1 tablespoon of olive oil. Cook for 5 minutes, tossing often, then add the mustard, cream, and 2/3 cup of water. Bring to a boil, then simmer until you’ve just got a loose saucy consistency and the chicken is cooked through. Taste, season to perfection with sea salt and black pepper, and dish up.