Warming Winter Recipes from... JAMIE OLIVER

Primary Times teams up with Jamie Oliver to bring deliciously tasty, convenient and simple recipes from his latest cook book, ONE to your family table this Winter.

Having long been a hero for families across the country for his revolutionary take on healthy food for children, Jamie Oliver, parent, chef and restauranteur has delivered another fantastic recipe book with family lifestyle in mind. ONE is dedicated to making life simpler and more convenient, offering up amazing recipes that can be cooked using only one pan...

Buddy’s pasta bake

Broccoli, cheesy sauce & garlic bread crispy bits 
Serves 8 | Total time: 45 minutes

- 2 heads of broccoli (375g each)
- 4 cloves of garlic
- olive oil
- 1/2–1 teaspoon dried red chilli flakes
- 1.5 litres semi- skimmed milk
- 100g baby spinach
- 100g Cheddar cheese
- 500g dried pasta shells - 100g garlic bread

Preheat the oven to 200°C. Cut off and discard the tough ends of the broccoli stalks, trim the green florets into 3cm pieces and put aside, then roughly chop all the remaining stalks and place in a food processor. Peel and add the garlic, then blitz until fine. Place a large shallow casserole pan on a medium heat.

Once hot, go in with 1 tablespoon of olive oil and the chilli flakes, to taste. As soon as they start to sizzle, tip in the blitzed broccoli stalks. Cook for 5 minutes, stirring occasionally, then pour in 1 litre of milk. Pour the remaining 500ml of milk into the processor with the spinach and crumble in the cheese (I wanted this to be healthy, but now’s the time to add extra cheese if you want it more indulgent).

Blitz until smooth, pour into the pan, then bring to the boil and season to perfection. Stir the broccoli florets and pasta shells into the sauce and boil for 5 minutes, stirring regularly.

Tear the garlic bread into the processor (there’s no need to clean it) and blitz into crumbs. Sprinkle over the pasta bake and transfer to the oven for 15 minutes, or until golden and bubbling. Delicious served with a fresh green salad.

And for Dessert...

Squodgy croissant loaf Chocolate, orange, crushed hazelnuts & apricot jam 
Serves 8 | Prep: 10 minutes | Cook: 50 minutes, plus cooling

- soft unsalted butter, for greasing
- 50g blanched hazelnuts
- 3 tablespoons golden caster sugar
- 1 orange
- 2 x 255g packets of frozen croissants - 50g dark chocolate (70%)
- 1 heaped tablespoon apricot jam

Preheat the oven to 180°C. Grease a 1.5-litre loaf tin and line with greaseproof paper, then generously grease the paper.

In a pestle and mortar, smash up half the hazelnuts and 1 tablespoon of sugar until fine, then sprinkle across the base and sides of the tin, and add a few fine gratings of orange zest. Coarsely bash the remaining hazelnuts and sugar.

Randomly layer half the frozen croissants into the tin, slicing them up as appropriate to fill any gaps. Sprinkle over half the hazelnuts, add a few more gratings of orange zest, snap in the chocolate in large chunks, then spoon over the jam.

Layer in the remaining croissants, slicing to fill any gaps, if needed, and finish with the last of the hazelnuts and a final grating of zest.

Bake for 50 minutes, or until golden and caramelised. Leave to cool in the tin for 10 minutes, then run a sharp knife around the edge to release any sticky bits and carefully remove from the tin while still hot. Cool a little, then slice and serve.

ONE: Simple One-Pan Wonders  | RRP £28.00