THE kids are back to school and you’re back at work spinning all the plates – but chef Jon Watts is here to ease the load.
His new cookbook is out now – Speedy Weeknight Meals – and it’s one for all the busy families out there.
After overcoming a difficult past and prison sentence to working alongside Jamie Oliver, Jon is an inspiration, both in and out of the kitchen.
Recipes covered include Fast and Flavourful, Quick Comforts, Family Favourites, Speedy One Pan, Low Calorie, Few Ingredients and Sweet Treats.
His classic crowd-pleasing chilli and fresh bang bang chicken dishes are already hits with fans.
But there are plenty of new recipes to try and make from scratch.
Serves 4
Prep time 5 mins
Cooking time 25 mins
Cals 627
Sat fat 21g
Ingredients
*1-2tbsp vegetable or sunflower oil
*1 onion, finely chopped
*1 carrot, finely chopped
*1 celery stick, finely chopped
*150g potatoes, chopped into 1cm pieces
*500g minced beef
*4 cloves garlic, finely chopped
*2tsp dried oregano
*400g can chopped tomatoes
*100g baby spinach
*25g basil leaves
*250g halloumi, cut into 1cm-thick slices
*50g grated mozzarella
Method
1. Preheat the grill to high, or set the oven to 220°C/200°C fan/gas mark 7.
2. Heat the oil in an oven-proof pan over a medium-high heat. Cook the onion, carrot, celery and potatoes for a few minutes, until they soften.
3. Add the minced beef and use a wooden spoon or spatula to gently break it up (avoid breaking up the potatoes, though), stirring and cooking until the meat is browned all over.
4. Chuck in the garlic and oregano and cook for a minute before pouring in the tomatoes. Fill the empty can half-full with water and pour that in.
5. Bring the mixture to a simmer and cook for 15 minutes, or until the potatoes are tender.
6. Stir through the spinach and most of the basil, place the halloumi on top of the sauce, then sprinkle over the mozzarella.
7. Grill or bake until the cheese is golden, then scatter over the remaining basil leaves and take the sizzling pan to the table.
Serves 4
Prep time 5 mins
Cooking time 15 mins
Cals 608
Sat fat 20g
Ingredients
*250g penne or any other pasta
*200ml whole milk
*1 head broccoli, cut into florets
*150g grated cheddar
*80g finely grated parmesan
*80g mascarpone or cream cheese
*1/2tsp ground nutmeg
To serve (optional)
*Pancetta slices
*Chopped chives
Method
1. Put the pasta, 500ml water, milk and broccoli into a pot and cover with a lid. Cook over a medium heat for 10-12 minutes, stirring occasionally, until the pasta is ready.
2. Meanwhile, if you want to serve with pancetta, cook the slices in a dry frying pan until crispy, then set aside.
3. Once the pasta is cooked, stir in the cheddar, parmesan, mascarpone or cream cheese and nutmeg until all the cheeses have melted and the sauce is smooth.
4. Serve straight away, with the crispy pancetta and chopped chives scattered on top, if you like.
Serves 4
Prep time 5 mins
Cooking time 25 mins
Cals 367
Sat fat 5g
Ingredients
*1 red pepper
*1 red onion
*1 courgette
*1 aubergine
*400g can chickpeas, drained
*3tbsp rose harissa
*Finely grated zest and juice 1 lemon
*500g skinless boneless chicken thighs
*100g Greek yoghurt
*Salt and black pepper
*Mint leaves, to serve (optional)
Method
1. Preheat the oven to 220°C/200°C fan/gas mark 7.
2. Cut the pepper, onion, courgette and aubergine into chunks. Pop them into a bowl, then add the chickpeas, 2tbsp of the harissa and the lemon juice. (Reserve the lemon zest for now.)
3. Give it a good stir to coat, then tip it all into a large baking dish. Cook for 5 minutes.
4. Meanwhile, put the chicken into the empty bowl and add the remaining 1tbsp harissa along with the Greek yoghurt and some salt and pepper. Stir until coated.
5. Nestle the chicken on top and among the vegetables and bake for a further 20 minutes. To check it is cooked, slice into the thickest part of the chicken: you should see no trace of pink. If you do, cook for a few minutes more, then test again.
6. Season to taste, then scatter over the lemon zest and sprinkle with mint leaves, if you like. Take the dish to the table and serve.
1999 – Jamie Oliver’s first television series, The Naked Chef, premiered on BBC Two. It quickly gained popularity and lead to his first cookbook.
2000 – The Naked Chef won a BAFTA Award.
2002 – He launched the Fifteen restaurant in London, providing opportunities for disadvantaged young people to train as chefs.
2005 – Began the Jamie’s School Dinners campaign to improve the quality of school meals in the UK, leading to significant changes in government policy.
2008 – He received the TED Prize for his efforts to improve unhealthy diets and food practices.
2015 – Campaigned for a tax on sugary drinks, which was then introduced in the UK in 2018.
2023 – Announced plans for new restaurant ventures and still works on campaigns for better food education and sustainability practices.
