Get vegtastic with Jamie’s new book

Whether you’re a full time veggie or a meat eater who’s trying to cut down, take inspiration from Jamie Oliver’s brand new book Veg: Easy and delicious meals for everyone.

With over 100 tasty recipes you’ll never be stuck for ideas on how to cook your veg again. Think speedy weeknight dinners and classic home comforts, there’s lots to choose from that’ll be sure to help you pack in your five a day.

The Fifteen team have had a sneak peek at the recipes already and we all can’t wait to start cooking.

A team favourite so far is the Green Mac and cheese which will make a great weeknight staple. Check out the recipe below and enter our competition for your chance to win a copy!

Jamie Oliver's Mac and Cheese recipe

Greens mac ’n’ cheese

Leek, broccoli & spinach, toasted almond topping

Serves 6

Total time: 1 hour

1 large leek

3 cloves of garlic

400g purple sprouting or

tenderstem broccoli

½ a bunch of fresh thyme (15g)

100g baby spinach

50g flaked almonds

150g mature Cheddar cheese

40g unsalted butter

2 tablespoons plain flour

1 litre semi-skimmed milk

450g dried macaroni

30g Parmesan cheese

Preheat the oven to 180°C/350°F/gas 4. Trim, halve and wash the leek and peel the garlic, then finely slice with the broccoli stalks, reserving the florets for later. Place the sliced veg in a large casserole pan over a medium heat with the butter, then strip in the thyme leaves and cook for 15 minutes, or until softened, stirring regularly. Stir in the flour, followed slowly by the milk, then simmer for 10 minutes, or until thickened, stirring regularly. Meanwhile, cook the pasta in a large pan of boiling salted water for 5 minutes, then drain.

Grate the Parmesan and most of the Cheddar into the sauce, and mix well. Tip into a blender, add the spinach and whiz until smooth – you may need to work in batches. Season to perfection with sea salt and black pepper, then stir through the pasta and broccoli florets, loosening with a splash of milk, if needed. Transfer to a 25cm x 35cm baking dish, grate over the remaining Cheddar and scatter over the almonds. Bake for 30 minutes, or until beautifully golden and bubbling.

TIP: Swap spinach out for any kind of exciting fresh or frozen greens, discarding any tough stalks. I also sometimes add breadcrumbs to the top for bonus crunch. Tasty!

To make vegetarian: swap Parmesan for vegetarian hard cheese.

ENERGY FAT SAT FAT PROTEIN CARBS SUGARS SALT FIBRE
619kcal 25.1g 12.4g 29g 75.1g 12g 0.9g 6.4g

 

Veg by Jamie Oliver is published by Penguin Random House © Jamie Oliver Enterprises Limited (2019 Veg). Photography: David Loftus.

Jamie Oliver's Mac and Cheese recipe
Jamie Oliver - Veg cook book

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