This article was written for Annabel & Grace, which is now part of Rest Less.
Crazy good pork burger
Total: 16 minutes
Ingredients serves 1
1 ripe sweet pear
50g mixed spinach, rocket & watercress
150g higher-welfare minced pork
1 soft burger bun
30g blue cheese
Method
Slice the pear lengthways as finely as you can. Toss gently with the salad leaves, a little drizzle each of extra virgin olive oil and red wine vinegar, and a pinch of black pepper. Scrunch the minced pork in your clean hands with a pinch of seasoning, then shape into a 1cm-thick patty. Rub with 1 teaspoon of olive oil, then place in a large non-stick frying pan on a high heat for 2 minutes, while you halve and toast the bun alongside, removing it when golden.
Flip the burger, then, after 2 minutes, crumble the blue cheese next to it to melt. Move the burger on top of the oozy cheese, jiggle around to coat, then put it on your bun base. Stack in as much pear and salad as the bun will hold, pop the lid on, squash and devour, with any extra salad on the side.
| Calories | Fat | Sat Fat | Protein | Carbs | Sugar | Salt | Fibre |
| 669kcal | 34.5g | 12.9g | 42.3g | 50.7g | 19.3g | 2.5g | 6.8g |
Quick Asian fishcakes
Total: 22 minutes
Ingredients: makes 4
1 stick of lemongrass
6cm piece of ginger
½ a bunch of fresh coriander (15g)
500g salmon fillets, skin off, pin-boned, from sustainable sources
4 teaspoons chilli jam
Method
Whack the lemongrass against your work surface and remove the tough outer layer. Peel the ginger, then very finely chop with the inside of the lemongrass and most of the coriander, stalks and all, reserving a few nice leaves in a bowl of cold water. Chop the salmon into 1cm chunks over the mix on your board, then push half the salmon to one side. Chop the rest until super-fine, almost like a purée, then mix the chunkier bits back through it and season with sea salt and black pepper. Divide into 4, then shape and squash into 2cm-thick patties.
Place a large non-stick frying pan on a medium-high heat with 1 tablespoon of olive oil. Cook the patties for 2 minutes on each side, or until nicely golden. Spoon the chilli jam over the fishcakes, add a splash of water to the pan, turn the heat off, and jiggle to coat. Serve sprinkled with the drained coriander.
| Calories | Fat | Sat Fat | Protein | Carbs | Sugar | Salt | Fibre |
| 277kcal | 17.2g | 2.9g | 25.7g | 4.8g | 3.8g | 0.7g | 0.1g |
Chocolate orange shortbread
Total time: 30 minutes
Ingredients: makes 12
150g unsalted butter (at room temperature)
200g plain flour
50g golden caster sugar, plus extra to sprinkle
1 orange
50g dark chocolate (70%)
Method
Preheat the oven to 190°C/375°F/gas 5. Grease a 20cm square baking tin and line with greaseproof paper. In a bowl, mix together the butter, flour, sugar and the finely grated zest of half the orange by rubbing the mixture between your thumbs and fingertips. Squash and pat into dough – don’t knead it – then push into the lined tin in a 1cm-thick layer. Prick all over with a fork, then bake for 20 minutes, or until lightly golden. Remove, sprinkle over a little extra sugar while it’s still warm, then leave to cool.
Meanwhile, melt the chocolate in a heatproof bowl over a pan of gently simmering water, then remove. Cut the shortbread into 12 finger portions, then transfer to a wire cooling rack. Drizzle with the chocolate, then finely grate over the remaining orange zest. Cut up the orange, and serve on the side!
| Calories | Fat | Sat Fat | Protein | Carbs | Sugar | Salt | Fibre |
| 188kcal | 11.6g | 7.3g | 1.9g | 20g | 7.3g | 0g | 0.6g |
5 Ingredients — Quick & Easy Food by Jamie Oliver is published by Penguin Random House. Recipe © Jamie Oliver Enterprises Limited, Photography © Jamie Oliver Enterprises Limited, by David Loftus