ROASTED FENNEL SALAD JAMIE OLIVER RECIPES

Cook time: 45 minutes, plus proving.

Pour 700ml of lukewarm water into a large bowl with 10g of sea salt. Gradually mix in a small handful of the flour to break the water and start to turn it into a batter. Mix in the yeast and leave for 2 minutes. Gradually mix in 90% of the remaining flour until you have a pliable, soft dough. Tip the remaining flour on to a clean surface and knead the dough for 20 minutes, or until smooth and elastic (or 10 minutes in a free-standing mixer with a dough hook). Place in a floured bowl, cover with a clean, damp tea towel and prove for 1 hour, or until doubled in size. Knock out the air with your fists, roll into a sausage shape, chop into 6 equal pieces and roll each one into a ball, stretching the edges underneath. Place on an oiled tray, drizzle with oil, cover with clingfilm and the tea towel and prove overnight in the fridge (for better flavour and a more relaxed dough). 

Preheat the oven to full whack (240C) and place a pizza stone inside. Use a fish slice to move one ball of dough on to a flour-dusted surface. Press the ball out into a flat round disc, then pick it up and gently turn and stretch it to 30cm in diameter, using gravity to help you. Stretch it over the back of your fists, then place it on a floured pizza paddle or board – the dough should be a little thicker around the edges. Pull it into shape and give it a jiggle so you know it's free-moving. Working quickly and with restraint, add your chosen toppings (see my favourites below). Quickly shunt onto your pizza stone and close the door to retain heat. Wait 7 or 8 minutes and it'll be golden, crisp and ready to eat. 

CALORIES 569kcal FAT 2.6g SAT FAT 01.g PROTEIN 23.8g CARBS 112.7g SUGAR 2.6g SALT 1.7g FIBRE 4.3g

Classic Margherita (pictured above)

The Neopolitans don't mess around – they keep their tomato sauce beautifully simple, raw and fresh, so buying quality tinned tomatoes is a must. Simply scrunch tinned San Marzano plum tomatoes in your clean hands until smooth, then spoon over your pizza base. Top with a few fresh basil leaves, some torn mozzarella cheese and finely grated Parmesan cheese. Drizzle with a little olive oil, bake, and finish with a few extra basil leaves. 

Ricotta and Baby Courgette

Spoon over tomato sauce (see recipe above), then top with ricotta cheese mashed with fresh marjoram leaves and finely grated Parmesan or pecorino cheese and lemon zest. Add baby courgettes tossed in olive oil and lemon juice, drizzle with a little more olive oil and bake.

Grape and Honey

Toss red and black grapes, fresh rosemary leaves and very finely sliced red onion in olive oil, then scatter over your pizza base with pine nuts, finely grated pecorino cheese, torn mozzarella cheese and a tiny drizzle of runny honey. Drizzle with a little olive oil and bake.

Tomato and Rosemary

Spoon tomato sauce (see recipe above) over your pizza base, then scatter over some fresh rosemary leaves tossed with a little olive oil. Tear over some spicy n'duja, finely grate over some Parmesan cheese, drizzle with a little more olive oil, and bake.

Broccoli and Sausage

Spoon tomato sauce (see recipe above) over your pizza base, then top with small blanched broccoli florets fried with garlic, fresh chilli, black olives (destoned) and sausagemeat. Tear over some provolone cheese, drizzle with a little olive oil, and bake. 

Jamie Cooks Italy by Jamie Oliver is published by Penguin Random House © Jamie Oliver Enterprises Limited (2018 Jamie Cooks Italy), photography: David Loftus.

Cook time: 12-14 hours.

Preheat the oven to full whack (240C/475F/gas 9). Toss the reserved pork skin in a little oil and sea salt (you can either slice it into long, thin strips or leave as one piece), lay it flat on a tray and roast until perfectly golden and crisp, keeping a close eye on it, then remove. Peel the onions, then cut into wedges with the apples. Trim and roughly chop the celery and break the garlic bulb into cloves. Scatter it all in your largest roasting tray with the sage and bay leaves, pour in the cider and add a good splash of water.

Bash the fennel seeds, cloves, dried chillies and . heaped teaspoon of salt to a fine dust in a pestle and mortar, then massage all over the pork with a drizzle of oil. Sit the pork in the tray, cover tightly with a double layer of tin foil, place in the oven and turn the temperature down to 130C/250F/gas ½ Roast for 10 to 12 hours, or until the meat pulls easily away from the bone, then remove from the oven and cover with a couple of clean tea towels to keep warm.

Turn the oven up to 200C/400F/gas 6. Peel the potatoes, then cut lengthways into wedges along with the fennel. Parboil in a couple of pans of boiling salted water – the potatoes for 7 minutes and the fennel for 6 – then drain, leave to steam dry completely, and place in a large, high-sided roasting tray (25cm x 35cm). Peel the garlic and blitz until fine with the anchovies, rosemary leaves and a good splash of boiling water in a blender. Finely grate in half the nutmeg and most of the Parmesan and pour in the cream. Add a pinch of salt and pepper, blitz again, then pour over the veg. Grate over the remaining Parmesan and bake at the bottom of the oven for 45 to 50 minutes, or until golden and bubbling. Serve everything in the middle of the table with a whole load of simply steamed seasonal greens. You’ll get a natural brothy gravy underneath the pork – reduce it on the hob before serving, if desired.

Tip: Freshen this up with a zingy salsa. Chop 2 eating apples into fine matchsticks and toss in a bowl with 2 tablespoons of cider vinegar and 4 tablespoons of extra virgin olive oil. Pick, roll up and finely slice the leaves from ½ a bunch of fresh mint and toss into the bowl with a pinch of salt and pepper. Simple.

902 calories. 

Cook time: 45 minutes, plus proving.

Pour 700ml of lukewarm water into a large bowl with 10g of sea salt. Gradually mix in a small handful of the flour to break the water and start to turn it into a batter. Mix in the yeast and leave for 2 minutes. Gradually mix in 90% of the remaining flour until you have a pliable, soft dough. Tip the remaining flour on to a clean surface and knead the dough for 20 minutes, or until smooth and elastic (or 10 minutes in a free-standing mixer with a dough hook). Place in a floured bowl, cover with a clean, damp tea towel and prove for 1 hour, or until doubled in size. Knock out the air with your fists, roll into a sausage shape, chop into 6 equal pieces and roll each one into a ball, stretching the edges underneath. Place on an oiled tray, drizzle with oil, cover with clingfilm and the tea towel and prove overnight in the fridge (for better flavour and a more relaxed dough). 

Preheat the oven to full whack (240C) and place a pizza stone inside. Use a fish slice to move one ball of dough on to a flour-dusted surface. Press the ball out into a flat round disc, then pick it up and gently turn and stretch it to 30cm in diameter, using gravity to help you. Stretch it over the back of your fists, then place it on a floured pizza paddle or board – the dough should be a little thicker around the edges. Pull it into shape and give it a jiggle so you know it's free-moving. Working quickly and with restraint, add your chosen toppings (see my favourites below). Quickly shunt onto your pizza stone and close the door to retain heat. Wait 7 or 8 minutes and it'll be golden, crisp and ready to eat. 

CALORIES 569kcal FAT 2.6g SAT FAT 01.g PROTEIN 23.8g CARBS 112.7g SUGAR 2.6g SALT 1.7g FIBRE 4.3g

Classic Margherita (pictured above)

The Neopolitans don't mess around – they keep their tomato sauce beautifully simple, raw and fresh, so buying quality tinned tomatoes is a must. Simply scrunch tinned San Marzano plum tomatoes in your clean hands until smooth, then spoon over your pizza base. Top with a few fresh basil leaves, some torn mozzarella cheese and finely grated Parmesan cheese. Drizzle with a little olive oil, bake, and finish with a few extra basil leaves. 

Ricotta and Baby Courgette

Spoon over tomato sauce (see recipe above), then top with ricotta cheese mashed with fresh marjoram leaves and finely grated Parmesan or pecorino cheese and lemon zest. Add baby courgettes tossed in olive oil and lemon juice, drizzle with a little more olive oil and bake.

Grape and Honey

Toss red and black grapes, fresh rosemary leaves and very finely sliced red onion in olive oil, then scatter over your pizza base with pine nuts, finely grated pecorino cheese, torn mozzarella cheese and a tiny drizzle of runny honey. Drizzle with a little olive oil and bake.

Tomato and Rosemary

Spoon tomato sauce (see recipe above) over your pizza base, then scatter over some fresh rosemary leaves tossed with a little olive oil. Tear over some spicy n'duja, finely grate over some Parmesan cheese, drizzle with a little more olive oil, and bake.

Broccoli and Sausage

Spoon tomato sauce (see recipe above) over your pizza base, then top with small blanched broccoli florets fried with garlic, fresh chilli, black olives (destoned) and sausagemeat. Tear over some provolone cheese, drizzle with a little olive oil, and bake. 

Jamie Cooks Italy by Jamie Oliver is published by Penguin Random House © Jamie Oliver Enterprises Limited (2018 Jamie Cooks Italy), photography: David Loftus.

1. Preheat the oven to 160°C/325°F/gas 3.
2. Trim and quarter the fennel bulbs, then lay in a roasting dish, scatter over the tomatoes and caraway seeds.
3. Season with sea salt and black pepper and drizzle with oil. Cook for 1 hour or until the fennel is tender and caramelised.

Cook time: 12-14 hours.

Preheat the oven to full whack (240C/475F/gas 9). Toss the reserved pork skin in a little oil and sea salt (you can either slice it into long, thin strips or leave as one piece), lay it flat on a tray and roast until perfectly golden and crisp, keeping a close eye on it, then remove. Peel the onions, then cut into wedges with the apples. Trim and roughly chop the celery and break the garlic bulb into cloves. Scatter it all in your largest roasting tray with the sage and bay leaves, pour in the cider and add a good splash of water.

Bash the fennel seeds, cloves, dried chillies and . heaped teaspoon of salt to a fine dust in a pestle and mortar, then massage all over the pork with a drizzle of oil. Sit the pork in the tray, cover tightly with a double layer of tin foil, place in the oven and turn the temperature down to 130C/250F/gas ½ Roast for 10 to 12 hours, or until the meat pulls easily away from the bone, then remove from the oven and cover with a couple of clean tea towels to keep warm.

Turn the oven up to 200C/400F/gas 6. Peel the potatoes, then cut lengthways into wedges along with the fennel. Parboil in a couple of pans of boiling salted water – the potatoes for 7 minutes and the fennel for 6 – then drain, leave to steam dry completely, and place in a large, high-sided roasting tray (25cm x 35cm). Peel the garlic and blitz until fine with the anchovies, rosemary leaves and a good splash of boiling water in a blender. Finely grate in half the nutmeg and most of the Parmesan and pour in the cream. Add a pinch of salt and pepper, blitz again, then pour over the veg. Grate over the remaining Parmesan and bake at the bottom of the oven for 45 to 50 minutes, or until golden and bubbling. Serve everything in the middle of the table with a whole load of simply steamed seasonal greens. You’ll get a natural brothy gravy underneath the pork – reduce it on the hob before serving, if desired.

Tip: Freshen this up with a zingy salsa. Chop 2 eating apples into fine matchsticks and toss in a bowl with 2 tablespoons of cider vinegar and 4 tablespoons of extra virgin olive oil. Pick, roll up and finely slice the leaves from ½ a bunch of fresh mint and toss into the bowl with a pinch of salt and pepper. Simple.

902 calories. 

Cook time: 45 minutes, plus proving.

Pour 700ml of lukewarm water into a large bowl with 10g of sea salt. Gradually mix in a small handful of the flour to break the water and start to turn it into a batter. Mix in the yeast and leave for 2 minutes. Gradually mix in 90% of the remaining flour until you have a pliable, soft dough. Tip the remaining flour on to a clean surface and knead the dough for 20 minutes, or until smooth and elastic (or 10 minutes in a free-standing mixer with a dough hook). Place in a floured bowl, cover with a clean, damp tea towel and prove for 1 hour, or until doubled in size. Knock out the air with your fists, roll into a sausage shape, chop into 6 equal pieces and roll each one into a ball, stretching the edges underneath. Place on an oiled tray, drizzle with oil, cover with clingfilm and the tea towel and prove overnight in the fridge (for better flavour and a more relaxed dough). 

Preheat the oven to full whack (240C) and place a pizza stone inside. Use a fish slice to move one ball of dough on to a flour-dusted surface. Press the ball out into a flat round disc, then pick it up and gently turn and stretch it to 30cm in diameter, using gravity to help you. Stretch it over the back of your fists, then place it on a floured pizza paddle or board – the dough should be a little thicker around the edges. Pull it into shape and give it a jiggle so you know it's free-moving. Working quickly and with restraint, add your chosen toppings (see my favourites below). Quickly shunt onto your pizza stone and close the door to retain heat. Wait 7 or 8 minutes and it'll be golden, crisp and ready to eat. 

CALORIES 569kcal FAT 2.6g SAT FAT 01.g PROTEIN 23.8g CARBS 112.7g SUGAR 2.6g SALT 1.7g FIBRE 4.3g

Classic Margherita (pictured above)

The Neopolitans don't mess around – they keep their tomato sauce beautifully simple, raw and fresh, so buying quality tinned tomatoes is a must. Simply scrunch tinned San Marzano plum tomatoes in your clean hands until smooth, then spoon over your pizza base. Top with a few fresh basil leaves, some torn mozzarella cheese and finely grated Parmesan cheese. Drizzle with a little olive oil, bake, and finish with a few extra basil leaves. 

Ricotta and Baby Courgette

Spoon over tomato sauce (see recipe above), then top with ricotta cheese mashed with fresh marjoram leaves and finely grated Parmesan or pecorino cheese and lemon zest. Add baby courgettes tossed in olive oil and lemon juice, drizzle with a little more olive oil and bake.

Grape and Honey

Toss red and black grapes, fresh rosemary leaves and very finely sliced red onion in olive oil, then scatter over your pizza base with pine nuts, finely grated pecorino cheese, torn mozzarella cheese and a tiny drizzle of runny honey. Drizzle with a little olive oil and bake.

Tomato and Rosemary

Spoon tomato sauce (see recipe above) over your pizza base, then scatter over some fresh rosemary leaves tossed with a little olive oil. Tear over some spicy n'duja, finely grate over some Parmesan cheese, drizzle with a little more olive oil, and bake.

Broccoli and Sausage

Spoon tomato sauce (see recipe above) over your pizza base, then top with small blanched broccoli florets fried with garlic, fresh chilli, black olives (destoned) and sausagemeat. Tear over some provolone cheese, drizzle with a little olive oil, and bake. 

Jamie Cooks Italy by Jamie Oliver is published by Penguin Random House © Jamie Oliver Enterprises Limited (2018 Jamie Cooks Italy), photography: David Loftus.