EASY INGREDIENT
SWAPS
15-MINUTE PICNIC PASTA Use any pasta shapes you’ve got. Switch the tuna for tinned salmon, or even leftover roasted veg.
POTATO & GREEN BEAN SALAD Swap in jarred pesto, if that’s what you have.
CHEESY CORNBREAD Use tinned or frozen sweetcorn if you can’t get hold of fresh.
CHEESY CORNBREAD PORTRAIT ©2020 JAMIE OLIVER ENTERPRISES LTD, PHOTOGRAPHY CHRIS TERRY PASTA AND SALAD RECIPES ©2020 JAMIE OLIVER ENTERPRISES LTD, PHOTOGRAPHY ELLA MILLER CORNBREAD RECIPE © 2020 JAMIE OLIVER ENTERPRISES LTD, PHOTOGRAPHY TARA FISHER
why jamie loves it
Cornbread is a great recipe for kids to help make, as most of the magic happens in one bowl, plus it bigs up a veg that they’re bound to love – sweetcorn. Serves 12 Takes 1 hr plus cooling Cost per serve 33p bunch of spring onions 55g pickled jalapeños (optional) 2 corn cobs (540g) 50ml olive oil 250ml semi-skimmed milk 300g fat-free cottage cheese 250g coarse cornmeal or polenta 250g wholemeal self-raising flour 3 large free-range eggs 80g mature Cheddar
2 Trim the spring onions, then finely chop along with the jalapeños (if using) and place in a large mixing bowl. 3 Hold each corn upright on a board and carefully run a knife down, from top to bottom, cutting all the kernels off and placing in the bowl. (An adult should do this bit.) 4 Add the oil, milk, cottage cheese, cornmeal and flour, then crack in the eggs and grate in most of the Cheddar. Add a little pinch of sea salt and black pepper, then mix until well combined. Pour the mixture into the prepared tin and grate over the remaining Cheddar. Bake in the oven for 45 mins, or until golden. 5 Carefully lift the cornbread out of the tin by its greaseproof paper and leave to cool on a wire rack. Cut into wedges to serve. (You can freeze the wedges, and take out what you need without defrosting the entire loaf.) Each serving contains
1 Preheat the oven to gas 6, 200°C, fan 180°C. Line a 23cm round springform cake tin or a 25 x 30cm shallow roasting tin with greaseproof paper, leaving an overhang.
Energy
1177kJ 281kcal 14%
Fat
Saturates
Sugars
Salt
10.4g 2.9g 3.7g 0.4g 15% 15% 4% 7%
3
WAYS TO MAKE PICNICS MORE VEG-FOCUSED Check out my tips to add more vegetables to your picnic spread.
1
Ditch the crisps and make an NHS rainbow of colourful crunchy raw veg sticks, ready to dip into houmous.
2
Rustle up a quick veggie tart using ready-rolled puff pastry, pesto, jarred peppers, olives and feta.
3
Use up odds and ends of veg and cheese in a frittata – it keeps for days, is delicious cold, and travels well.
of the reference intake. See page 3. Carbohydrate 34.6g Protein 13.0g Fibre 2.3g Source of protein, which supports the maintenance of muscle mass
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