Jamie Oliver is back with a fantastic new cookbook bound to add some zazzle to your cooking repertoire! But we won't steal the spotlight, we'll let Jamie tell you himself.
(Go on, we've got a minute)
Inspired & ready to give it a whirl? Try the recipe below on for size...But yes, you do have to buy the book to get the rest!
150g cooked wholewheat couscous (75g if cooking from scratch)
1/2 a pomegranate
2 heaped tablespoons of fat-free natural yoghurt
1 tablespoon of extra virgin olive oil
1 teaspoon of finely chopped preserved lemon
5cm of sliced cucumber
1/4 of a shredded round lettuce
1/2 a coarsely grated carrot
1 peeled and sliced blood orange
60g of drained chickpeas
2 sprigs of fresh mint
2 sprigs of fresh coriander
15g of feta cheese
1 good pinch each of toasted sesame seeds, chopped pistachios and cumin seeds
Spoon the cooked couscous into the base of a 1-litre jam jar. Holding the pomegranate cut-side down, bash it with a spoon so the seeds tumble into the jar. Finely chop the preserved lemon and add to a small bowl. Mix in the yoghurt and 1 tablespoon of oil, season to taste with sea salt and black pepper, then spoon over the couscous. To make up the rest of your jar, finely slice the cucumber, shred up the lettuce and coarsely grate the carrot, then layer into the jar. Peel, slice and add the blood orange (use regular, if out of season), then drain and add the chickpeas. Pick the herb leaves and scatter into the jar, then crumble in the feta. Roughly chop and add the pistachios, along with the sesame and cumin seeds. Pop the lid on, place in the fridge and mix before serving.
Once you’ve got the hang of this principle, go to town mixing up your combos to embrace seasonal produce, use up any leftovers and keep your veg drawer clean.