Jamie Magazine, October 2011 (#23)

  • Squash roasted with herbs (page 20)

    from Jamie Magazine, October 2011 (#23) Jamie Magazine, October 2011 (#23)

    • Categories: Side dish; Vegan; Vegetarian
    • Ingredients: butternut squash; thyme; rosemary; sage
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Notes about Recipes in this book

  • Pan-fried potato cakes (Aloo tikki)

    • lorloff on December 26, 2022

      There is no link in this recipe it is https://noseychef.com/2019/08/05/aloo-tikki-atul-kochhar/ This dish is worth seeking out. It was sensational. The tomato chutney seems like it will be too sweet with the amount of sugar. We used Japanese Okinawa sugar that is much less sweet and it worked perfectly. The tomato chutney is so good it is worth making on its own. The potato cakes were also terrific. The approach of parboiling the potatoes and them grating them worked really well and is worth the extra step in the preparation. I grated them on an old fashioned box grater on the thickest option. This was a delicious dish as so many of Chef Atul Kochhars recipes are!

  • Chicken & green mango Thai salad

    • EmilyR on January 29, 2018

      This is an exceptional salad. It's light, flavorful, and colorful.

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  • Published Oct 01 2011
  • Format Magazine
  • 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.