#EatYourFridge with these root-to-stem recipes from Jamie Oliver

Jamie Oliver2

Looking to make the most out of what you’ve got in your fridge? Let Jamie Oliver give you a helping hand.

Jamie has teamed up with Hotpoint for the #EatYourFridge campaign this November, encouraging people to use up everything in their fridge. Try out these two super-simple recipes from Jamie to make sure you’re not wasting any produce and using everything from its root to its stem.

Root-to-stem risotto with celery and rocket salsa

“I absolutely love this risotto – the rice is creamy and oozy, while the vibrant crunchy salsa makes it feel fresh and exciting. Special enough for friends, but also perfect for midweek – you’ll never look at celery the same way again!”

 

Serves: 4

Total time: 1 hour

Ingredients:

  • 1 onion
  • 2 carrots
  • 1 head of celery
  • 1 head of fennel
  • 1 head of broccoli (200g)
  • 1 bunch of mixed herbs (thyme, bay, rosemary, basil)
  • 50g rocket
  • 30g 50g Parmesan, plus any leftover rind
  • 20g unsalted butter
  • Olive oil
  • 300g arborio rice
  • 150ml white wine
  • 1 lemon
  • Extra virgin olive oil
  1. Peel and finely chop the onion. Scrub, trim and finely chop the carrots, 2 sticks of celery and the fennel, reserving the celery leaves and heart, plus any fennel fronds
  2. Place the veg peelings, roots and tops in a large saucepan with the remaining celery stalks, cover with 2 litres of cold water and place on a high heat. Add 1 teaspoon of sea salt, the herbs and the Parmesan rind (if using), then cover and bring to the boil. Reduce the heat and let it simmer away
  3. Place the chopped veg in a large, high-sided pan on medium heat with a knob of butter and 1 tablespoon of olive oil. Cook for 10 minutes, or until softened but not coloured, stirring occasionally
  4. Coarsely grate the broccoli (stalk and all), then stir into the pan with the rice to toast for 3 minutes. Pour in the wine and stir until absorbed
  5. Add a ladleful of stock and wait until it’s been fully absorbed before adding another, stirring constantly. Continue adding ladles of stock until the rice is cooked, but still retains its bite – around 20 minutes
  6. Finely grate and stir in most of the cheese with the remaining butter, then cover and leave to rest for 2 minutes
  7. Meanwhile, to make the salsa, finely chop the celery heart and the rocket. Place in a small bowl and finely grate over the lemon zest, squeeze in the juice, then drizzle with 3 tablespoons of extra virgin olive oil. Have a taste and season to perfection
  8. Plate up the risotto and grate over the remaining Parmesan. Top with a spoonful of salsa, then scatter over the reserved leaves and fronds and tuck in!

Squashed cauliflower cheese with crunchy almond & herb topping

“You can’t beat a good old cauli cheese, and this method uses the whole head of cauliflower – leaves, stalks and all. I’ve spiked the classic creamy sauce with a little English mustard and used a mix of different cheeses to really make it sing. You’re going to love it.”

Serves 6 

Total time: 45 minutes

Ingredients

  • 1 large cauliflower
  • 50g stale bread
  • 50g flaked almonds
  • 1⁄2 a bunch of fresh thyme or rosemary (15g)
  • 25g unsalted butter
  • 2 cloves of garlic
  • 3 tablespoons plain flour
  • 1 teaspoon English mustard
  • 1 litre semi-skimmed milk 150g leftover mixed cheeses (Cheddar, Parmesan, gouda)
  1. Preheat the oven to 180°C/350°F/gas 4
  2. Trim the base of the cauliflower, then use a sharp knife to score a deep cross in the stalk. Remove any tatty outer leaves, leaving the rest intact. Carefully place, stalk-side down, in a large pan of boiling salted water. Cook for 6 minutes, then drain and leave to steam dry
  3. Meanwhile, prepare the topping. Blitz the bread, almonds and herbs in a food processor to a fine crumb and set aside
  4. For the cheese sauce, place the butter in a large saucepan on a medium heat. Add the garlic, cook for 1 minute, then stir in the flour and mustard to make a thick paste. Slowly add the milk, stirring constantly, to give you a loose white sauce. Bring to the boil, then reduce the heat and simmer gently for 5 minutes, or until thick and glossy. Grate in 100g of cheese, mix well and season to taste
  5. Transfer the cauliflower to a 25cm round ovenproof dish and squash it down with your hands to flatten and fill the dish
  6. Pour over the cheese sauce, then grate over the remaining cheese and top with the breadcrumbs. Bake for 30 minutes, or until golden and bubbling, and serve straight away

 

TIP: Swap the cauliflower for broccoli or try half and half for delicious results.

 

cauli