Quick and easy dinners with Jamie Oliver's 5 ingredients
Stuck on what to make for dinner tonight? We've got three easy recipes from Jamie Oliver for you - and you only need five ingredients!
Try a comforting 'Lemony Courgette Linguine', perfect for those cold nights in.
Looking for something with a bit more kick? Why not cook up a delicious 'Harissa Chicken Traybake', flavoured with peppers, mint and red wine vinegar.
And for all the steak lovers - check out the 'Epic Rib-Eye Steak' recipe. This mouthwatering dish combines rib-eye steak with white beans, mushrooms, garlic and fresh rosemary. Don't forget to share a picture of your creation!
If you're trying out these recipes for dinner, why not share it with #bigdaysathome.
Harissa Chicken Traybake
Looking for something with a bit of a kick? You'll love Jamie Oliver's Harissa Chicken Traybake recipe. You only need 5 ingredients to cook up a this delicious recipe, flavoured with peppers, mint and red wine vinegar.
4 mixed-colour peppers
2 red onions
1 x 1.2kg whole free-range chicken
4 heaped teaspoons rose harissa
4 sprigs of fresh mint
Preheat the oven to 180°C/ 350°F/ gas 4.
Deseed the peppers and tear into big chunks, peel and quarter the onions and break apart into petals, then place it all in a 30cm x 40cm roasting tray.
Use a large sharp knife to carefully cut down the back of the chicken, so you can open it out flat, then score the legs.
Add to the tray with the harissa, and a little sea salt, black pepper and red wine vinegar. Toss well, making sure you get into all the nooks and crannies of the chicken.
Sit the chicken flat on top of the veg, skin side up, and roast it all for 50 minutes, or until gnarly and cooked through. Pick over the mint leaves before dishing up.
Lemony Courgette Linguine
Comfort food at its finest, you'll love Jamie Oliver's Lemony Courgette Linguine recipe. You only need 5 ingredients to cook up this delicious meal, including courgettes or zucchinis, linguine, and flavoured with lemon, mint and parmesan.
150g dried linguine
2 mixed-colour courgettes (or zucchinis)
1⁄2 a bunch of fresh mint (15g)
30g parmesan cheese
Cook the pasta in a pan of boiling salted water according to the packet instructions, then drain, reserving a mugful of cooking water.
Meanwhile, slice the courgettes lengthways, then again into long matchsticks with good knife skills or using the julienne cutter on a mandolin (use the guard!).
Place a large non-stick frying pan on a medium-high heat with 1 tablespoon of olive oil, then add the courgettes. Cook for 4 minutes, tossing regularly, while you finely slice the mint leaves, then stir them into the pan.
Toss the drained pasta into the courgette pan with a splash of reserved cooking water. Finely grate in most of the Parmesan and a little lemon zest, squeeze in all the juice, toss well, then taste and season to perfection with sea salt and black pepper.
Dish up, finely grate over the remaining Parmesan and drizzle with 1 teaspoon of extra virgin olive oil before tucking in.
Epic Rib-Eye Steak
Check out Jamie Oliver's Epic Rib-Eye Steak' recipe. This mouthwatering dish combines only 5 ingredients, rib-eye steak with white beans, mushrooms, garlic and fresh rosemary.
600g piece of rib-eye steak (ideally 5cm thick), fat removed
4 sprigs of fresh rosemary
4 cloves of garlic
350g mixed mushrooms
1 x 660g jar of white beans
Place a large non-stick frying pan on a medium-high heat. Rub the steak all over with a pinch of sea salt and black pepper, then sear on all sides for 10 minutes in total, so you achieve good colour on the outside but keep it medium rare in the middle, or cook to your liking, turning regularly with tongs.
Meanwhile, strip the rosemary leaves off the sprigs, peel and finely slice the garlic, and tear up any larger mushrooms.
When the steak’s done, remove to a plate and cover with tin foil.
Reduce the heat under the pan to medium, and crisp up the rosemary for 30 seconds, then add the garlic and mushrooms and cook for 8 minutes, or until golden, tossing regularly.
Pour in the beans and their juice, add 1 tablespoon of red wine vinegar and simmer for 5 minutes, then season to perfection.
Sit the steak on top and pour over any resting juices. Slice and serve at the table, finishing with a little extra virgin olive oil, if you like.