Oliver - Veg

1 The Naked Chef 1999

2 The Return of the Naked Chef 2000

3 Happy Days with the Naked Chef 2001

4 Jamies Kitchen 2002

5 Jamies Dinners 2004

6 Jamies Italy 2005

7 Cook with Jamie 2006

8 Jamie at Home 2007

9 Jamies Ministry of Food 2008

10 Jamies America 2009

11 Jamie Does 2010

12 Jamies 30-Minute Meals 2010

13 Jamies Great Britain 2011

14 Jamies 15-Minute Meals 2012

15 Save with Jamie 2013

16 Jamies Comfort Food 2014

17 Everyday Super Food 2015

18 Super Food Family Classics 2016

19 Jamie Olivers Christmas Cookbook 2016

20 5 Ingredients Quick & Easy Food 2017

21 Jamie Cooks Italy 2018

22 Jamies Friday Night Feast Cookbook 2018

23 Veg 2019

Food photography DAVID LOFTUS

Cover and portrait photography PAUL STUART

Design JAMES VERITY at SUPERFANTASTIC

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• 2 heads of cauliflower (800g each)
• 3 fresh mixed-colour chillies
• 3 limes
• 150g plain flour
• 3 large eggs
• 200g fine breadcrumbs
• 1 onion
• 4 cloves of garlic
• 5cm piece of ginger
• 1 carrot
• 1 bunch of fresh coriander (30g)
• olive oil
• 1 heaped teaspoon garam masala
• 1 teaspoon ground turmeric
• 3 teaspoons mango chutney
• 450g basmati rice

Preheat the oven to 180C/350F/gas 4. Cut 6 chunky cauliflower slices, straight through the stalks, around 2.5cm thick (use up the leftover stalkless cauliflower by making my Simple pickle, see ). Season the cauliflower slices all over with sea salt and leave aside (this will draw out the natural moisture). Meanwhile, finely slice the chillies and place them in a bowl with a pinch of salt. Finely grate over the zest of 2 limes, then squeeze over the juice and leave to lightly pickle.

Put 100g of the flour into one bowl, beat the eggs in another, and tip the breadcrumbs into a third. Coat the cauliflower slices in the flour, dunk in the beaten egg, then dip, press and coat in the breadcrumbs. Place on an oiled baking tray and push down to compact. Bake for 45 minutes, or until golden and crisp.

Meanwhile, peel the onion, garlic, ginger and carrot, then finely chop with the coriander stalks, reserving the leaves. Fry in a large pan on a medium heat with 1 tablespoon of oil and the spices for 15 minutes, stirring regularly. Stir in 50g of flour and the mango chutney, followed by 1 litre of boiling water. Whisk together, then simmer for 15 minutes, or to your preferred consistency, stirring occasionally. Taste and season to perfection with salt and black pepper. Cook the rice according to the packet instructions, then drain. Serve the rice and sauce with the crispy cauliflower, chilli pickle, lime wedges and reserved coriander leaves.

For that 1980s retro feel, mould the rice in small bowls like Ive done here its pointless, but fun!

• 2 red onions
• 2 sweet potatoes (250g each)
• 3 mixed-colour peppers
• 4 large ripe tomatoes
• olive oil
• 1 teaspoon cumin seeds
• 1 teaspoon smoked paprika
• 4 cloves of garlic
• 1 lemon
• 1 400g tin of cannellini beans
• hot chilli sauce
• 250g black rice
• 1 bunch of fresh mint (30g)
• 4 small flour tortillas
• 4 tablespoons natural yoghurt

Preheat a griddle pan to high. Peel the onions, scrub the sweet potatoes and deseed the peppers. Cut off a small chunk of each and put aside with one tomato (this is for the salsa later). Roughly chop the rest of the veg into 4cm chunks and halve the remaining tomatoes, then chargrill, working in batches.

Drizzle 1 tablespoon of oil into a large casserole pan over a medium-low heat and stir in the cumin and paprika. Peel, roughly chop and add the garlic, finely grate in the lemon zest, and add the grilled veg bit by bit as theyre ready, stirring regularly. Tip in the beans (juices and all), and 1 tins worth of water, then add around 1 tablespoon of chilli sauce (or to your liking). Season with sea salt and black pepper and simmer for 30 minutes, or until thickened and reduced. Meanwhile, cook the rice in a pan of boiling salted water according to the packet instructions. Pick 2 sprigs of mint leaves and very finely chop with the salsa veg, then toss with the lemon juice and season to taste with salt and pepper.

Warm the tortillas on the griddle and ripple a good few shakes of chilli sauce through the yoghurt. Serve the chilli with the black rice, salsa, yoghurt and tortillas, and pick over the mint leaves. Enjoy!

Using veg raw to make a salsa as well as cooking it in the stew is incredibly resourceful and delicious.

• 60g unsalted cashews
• 1 pinch of saffron
• 1 tablespoon mango chutney
• 1 lemon
• 2 tablespoons natural yoghurt
• 1 teaspoon smoked paprika
• olive oil
• 200g paneer cheese
• a head of cauliflower (400g)
• 1 knob of unsalted butter
• 1 cinnamon stick
• 3 cloves
• 3 cardamom pods
• 4 cloves of garlic
• 1 onion
• 5cm piece of ginger
• 2 tablespoons sun-dried tomato paste
• 4 sprigs of fresh coriander

Put the cashews, saffron and mango chutney into a jug, cover with 700ml of boiling water and leave to one side to soak. Preheat the grill to high. Finely grate the lemon zest into a large bowl, add the yoghurt, paprika, a pinch of sea salt and black pepper and 1 tablespoon of oil, and mix well. Chop the paneer into 2cm cubes and break the cauliflower into florets (roughly the same size), then toss in the marinade. Tip into a large roasting tray and grill on the middle shelf for 12 minutes, or until beautifully golden and gnarly at the edges.

Put the butter and 1 teaspoon of oil into a large casserole pan on a low heat with the cinnamon and cloves, and bash the cardamom pods, adding just the inner seeds. Peel, finely slice and add the garlic, and cook for a few minutes, stirring occasionally. Peel the onion and ginger, roughly chop, then place in a blender with the tomato paste and a good splash of boiling water, and whiz to a paste. Pour into the pan and cook for 10 minutes, stirring regularly.