Jamie Magazine, November 2016 (#73)

  • Bagna cauda & chicory (page 27)

    from Jamie Magazine, November 2016 (#73) Jamie Magazine, November 2016 (#73)

    • Categories: Dips, spreads & salsas; Winter; Italian; Dairy-free; Gluten-free
    • Ingredients: tinned anchovies; egg yolks; vegetable oil; chicory
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Notes about Recipes in this book

  • Coconut, beef & potato curry

    • raybun on December 22, 2016

      A very fragrant, slightly spicy curry. Perfect for these cold nights. I'm often put off by the long ingredient lists that are typical of JO but I only needed to buy the brisket. Next time I'd like to adapt this recipe for the slow cooker for mid week convenience. A delicious meal, appreciated by the whole family.

  • Curried sweet potato & cashew nut soup

    • raybun on March 05, 2017

      Delicious, with a lovely creamy texture. Perfect for 5:2 at 242 cal/ portion

  • Blackberry & pear crumble

    • raybun on January 07, 2017

      Nice winter dessert, that used up some tired looking pears. I liked the roasted hazelnuts mixed with the crumble.

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  • Published Nov 01 2016
  • Format Magazine
  • Page Count 131
  • Language English
  • Countries United Kingdom

Publishers Text

Each issue of Jamie magazine is packed with over 101 delicious and easily achieved recipes both from Jamie himself and a number of other top chefs. Jamie says of the magazine, "This magazine is all about passionate producers, insanely good ingredients and great recipes that can easily be cooked at home. It's a real breath of fresh air." Jamie magazine is not only about recipes but also about talented chefs and home cooks who enjoy creating amazing meals. Each magazine is about places with strong food cultures and it's about Jamie, what he grows in his own garden and what he cooks on the weekend.