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Jamie Oliver - Almond Cake with Lemon and Poppy Seeds

from: Dessert Recipes by Jamie Olilver, taken from here


120g softened butter, plus a little extra
120g caster sugar, plus 1 tablespoon extra
4 large eggs, preferably free-range or organic, separated zest and juice of 2 lemons
60g self-raising flour, sifted
120g ground almonds
2 tablespoons milk
75g poppy seeds
50g icing sugar
1 teaspoon mixed spice
crème fraîche, to serve

How to make the Almond Cake:
Preheat your oven to 180ºC/350ºF/gas 4. Rub a 20cm cake tin with butter. Whizz the butter and sugar in a food processor until light and fluffy. Add the egg yolks, one at a time, while the motor is running, then the lemon zest and juice.

When the mixture is nice and smooth, pulse in the flour and almonds and finally the milk. Don't mix it too much – just enough to combine. Spoon the mixture into a bowl, stir in the poppy seeds and put to one side.

In a very clean bowl, whisk the egg whites until they form soft peaks. Beat in the remaining 1 tablespoon of sugar till smooth. Stir a spoonful of egg white into the almond mixture. Add the rest of the egg white and fold together carefully – you don't want to beat the bubbles out of the egg white.

Spoon into the prepared cake tin and smooth the mix out evenly with the back of a spoon. Place on the middle shelf of your preheated oven and bake for about 45 minutes, until cooked through, risen and golden brown.

When cool, sift the icing sugar and mixed spice over the top of the cake and serve with dollops of crème fraîche.

Tip: The butter needs to be very soft, so take it out of the fridge in advance

Gordon Ramsay's seared beef salad with pickled ginger recipe

From: Salads by Gordon Ramsay

Serves 4
4 beef fillets, approx 4 oz each
1 tbsp coriander seeds
1 tbsp cumin seeds
3 tbsp olive oil
4 tsp toasted sesame seeds
Sea salt and freshly ground black pepper
Mixture of shiso and baby leaf salad, purple and green cress
Pickled ginger to garnish

For the dressing:
5 tbsp olive oil
1 tbsp toasted sesame oil
3 tbsp light soy sauce
2 tbsp rice wine vinegar
1 tsp pickled ginger, diced
Pinch freshly ground black pepper

Method: How to make seared beef salad

Trim the beef fillet of excess fat and sinew. Mix the coriander and cumin seeds together with salt and pepper, lightly crush using a pestle and mortar or base of a heavy-based pan. Scatter the seasoned spices evenly over a plate.
Roll the fillets into the crushed spices to coat. Heat a large heavy-based sauté pan until hot. Lower the fillets into the pan and sear for 30 seconds on each side over a moderate to high heat. Remove from the pan, roll in the toasted sesame seeds and leave to rest for 5-10 minutes.
Meanwhile, whisk the ingredients for the dressing together and season to taste. Toss the mixed cress together with enough dressing to coat lightly. Using a very sharp knife, thinly slice the beef and divide between plates. Serve the sliced beef on a bed of the dressed salad and garnish with a touch more dressing and some pickled ginger. Serve immediately.

Jamie Oliver - Pork loin with a great herby stuffing

From: Main Course by Jamie Oliver

Serves 8-10

This recipe for pork is great. You can serve it as a conventional roast, or let it cool and either serve it as part of a buffet, or in sandwiches as they do in Italy. On my first trip there we stopped at a caravan by the side of the road where we had lovely big porchetta (pork sandwiches) filled with salad leaves, mustard and some very bready salsa verde.


• ½ a pork loin, preferably the rib end, off the bone
• 1 small handful of fresh rosemary, leaves picked
• 3 heaped tablespoons fennel seeds
• sea salt and freshly ground black pepper
• 500g sourdough or rustic bread
• 2 red onions, peeled and finely sliced
• 3 cloves of garlic, peeled and finely sliced
• 1 small handful fresh sage leaves, ripped up
• 1 handful of pinenuts
extra virgin olive oil
• 4 tablespoons balsamic vinegar

Preheat your oven to 200ºC/400ºF/gas 6.

How to make pork loin with a great herby stuffing

If you're feeling adventurous then try out this recipe using a whole suckling pig. It's one of the most special things you can cook – great for weddings and parties. Good butchers will normally be able to get hold of a suckling pig if you order in advance. If you do decide to use a suckling pig, then double the stuffing recipe, stuff the cavity, secure it and allow it a couple of extra hours to cook. It will be ready when the leg and shoulder meat falls off the bone.