J. Oliver - Super Food Family Classics

ALSO BY JAMIE OLIVER

The Naked Chef 1999

The Return of the Naked Chef 2000

Happy Days with the Naked Chef 2001

Jamies Kitchen 2002

Jamies Dinners 2004

Jamies Italy 2005

Cook with Jamie 2006

Jamie at Home 2007

Jamies Ministry of Food 2008

Jamies America 2009

Jamie Does... 2010

Jamies 30-Minute Meals 2010

Jamies Great Britain 2011

Jamies 15-Minute Meals 2012

Save with Jamie 2013

Jamies Comfort Food 2014

Everyday Super Food 2015

FOOD PHOTOGRAPHY

Jamie Oliver

PORTRAIT PHOTOGRAPHY

Paul Stuart

DESIGN

Superfantastic & Penguin Random House

200g blanched hazelnuts

200g Medjool dates

400g porridge oats

2 teaspoons vanilla extract

3 heaped tablespoons quality cocoa powder

1 orange

200ml coconut water

1 heaped tablespoon Greek yoghurt

80g fresh fruit, such as raspberries, blackberries, sliced banana, grated apple and pear, segments of orange

optional: 1 pinch of ground cinnamon or quality cocoa powder

Toast the hazelnuts in a dry pan on a medium heat until golden, tossing often, then tip into a food processor. Tear the stones out of the dates and add the flesh to the processor with half the oats, the vanilla extract and cocoa powder. Finely grate in the orange zest and pulse until fine, then stir the mixture back through the rest of the oats. Pour into an airtight jar, ready to use.

When you want a portion, simply put 65g of the mixture into a saucepan with the coconut water and heat gently over a medium-low heat for 3 minutes, or until its the consistency that you like, stirring regularly and adding splashes of water to loosen, if needed. Serve each portion with a spoonful of Greek yoghurt and 80g of fresh fruit. Its also nice finished with a pinch of cinnamon or a dusting of cocoa, if you like. And remember, if you up the number of portions youre cooking at one time, simply adjust the cooking time accordingly. Chocolate porridge how cool is that!

Rinse and soft-boil 1 large egg in a pan of bubbling water on a medium-high heat for 5 minutes, also blanching 150g of trimmed large asparagus spears . Meanwhile, toast 1 slice of wholemeal bread (50g) and cut into soldiers. Drain the asparagus, toss with 1 teaspoon of light cream cheese , then pile on to the toast and finely grate over the tiniest amount of Parmesan cheese . Slice the top off the egg and tuck in.

Soft-boil 1 large egg in a pan of bubbling water on a medium-high heat for 5 minutes. Meanwhile, spread 1 teaspoon of jalfrezi curry paste over 1 wholewheat chapatti , sprinkle with 1 pinch of sesame seeds and toast in a dry frying pan on both sides, then cut into triangles. Wash and halve 80g of small heritage carrots , and dress with a squeeze of lemon juice . Serve with 1 tablespoon of natural yoghurt swirled with hot chilli sauce . Slice the top off the egg and tuck in.

Soft-boil 1 large egg in a pan of bubbling water on a medium-high heat for 5 minutes. Meanwhile, dice of a ripe avocado and 75g of ripe cherry tomatoes , and dress with a squeeze of lime juice and a few fresh coriander leaves . Toast 1 corn tortilla , cut into triangles and sprinkle over the veg with 1 heaped teaspoon of cottage cheese and a drizzle of hot chilli sauce . Slice the top off the egg and tuck in.