Rotherfield Recipes by Jamie Oliver

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Zingy pea and feta pasta salad

French-style dressing

Raspberry and mascarpone tarts

Spiced butternut squash soup

Goat’s cheese and red pesto bruschetta

Apple crumble and custard

SPRINGZingy pea and feta pasta salad with French-style dressing Pasta salads don’t come much fresher and tastier than this! Wholewheat pasta is a very traditional ingredient in parts of southern Italy. You can find pea shoots in the salad section of the supermarket - they’re delicate, sweet and well worth a try.

400g wholewheat pasta 600g broccoli, cut into small florets 2 large handfuls of fresh peas 1 fresh red chilli, deseeded and finely chopped 1 large handful of pea shoots leaves from a

large bunch of fresh mint, finely chopped leaves from a small bunch of fresh flat-leaf parsley, finely chopped 200g feta cheese Beetroot cress (optional)

Bring a large pan of salted water to the boil. Add the pasta and cook according to the packet instructions.

A few minutes before your pasta finishes cooking, add the broccoli florets and let them simmer for a few minutes. Drain the pasta and broccoli in a colander and leave to steam dry.

As soon as they’re dry (but still hot) add them to a large bowl with half of your French-style dressing (see below), and toss

until well coated. It might seem like a lot of dressing to use, but the pasta and broccoli will absorb it as they cool down.

Toss in the peas and the chilli then put to one side until the mixture is completely cooled.

Next add the rest of the dressing, the pea shoots, chopped mint and parsley leaves, and crumble in the feta cheese. Give everything a good toss to mix it, then serve scattered with beetroot cress.

French-style dressing 3 shallots, very finely sliced 2 tablespoons red wine vinegar 2 teaspoons Dijon mustard 1 teaspoon runny honey 6 tablespoons extra virgin olive oil sea salt and freshly-ground black pepper

Put the shallots in a small bowl or jam jar and cover with the red wine vinegar, pinching

the slices to make sure the vinegar

gets between all the layers. Leave for a couple of minutes then stir in the Dijon mustard and honey. Whisk well. Top with the extra virgin olive oil, add a pinch of salt and pepper then whisk again.

This dressing is also the perfect complement to any green salad.

Recipes Jamie OliverPhotography David Loftus

SUMMERRaspberry and mascarpone tartsA lovely, summery dessert.

butter, for greasing 1 x 500g pack sweet shortcrust pastry rice or dried beans 100ml natural yoghurt 250g mascarpone cheese 3 tablespoons icing sugar zest of ½ orange 250g raspberries 100g dark chocolate

Preheat your oven to 170°C/325°F/gas 3. Grease four 10cm loose-bottomed tart tins with a little butter. Divide the pastry into four. Roll out each quarter to the thickness of a £1 coin, then line the tins with the pastry.

Chill for 20 minutes in the fridge. Cover each pastry case with greaseproof paper, fill with rice or dried beans, and bake blind in the preheated oven for 10 minutes.

Remove the cases from the oven, tip out the rice or beans and take out the lining. Place the cases back in the oven and bake for a further 5 minutes until golden brown. Take the cases out and let them cool down completely.

Whip the yoghurt, mascarpone, icing sugar and orange zest in a mixing bowl until light

and shiny. Keep it in the fridge until the pastry cases are cool.Divide the creamy mix beween the cooled pastry cases and level with a spoon. Place the raspberries lightly on the cream – no need to push. Put the chocolate in a heatproofbowl over a pan of simmering water until it has completely melted.

Carefully remove the hot bowl and drizzle each tart with chocolate. Serve straight away or keep in the fridge for later. Tip: Strawberries or blackberries on top of the tarts will be delicious too.

AUTUMNApple crumble and custardA classic dish with an oaty twist.

3 cooking apples, peeled and cut into big chunks 2 handfuls of chopped dried fruit such as raisins, apricots, figs and dates a pinch of ground cinnamon a pinch of ground nutmeg a pinch of ground ginger 250g unsalted butter 125g brown sugar 250g plain flour a large handful of oats 1 x 500g tub of ready-made custard Preheat your oven to 200ºC/400ºF/gas 6. Put your apples, chopped dried fruit, spices, 50g of the butter, 1 tablespoon of water and 75g of the brown sugar in a large saucepan. Stew on a medium heat for five to

ten minutes until the apples have softened slightly.

Meanwhile, make your crumble topping. In a large bowl, use your fingertips to rub the remaining butter and sugar together until the mixture resembles breadcrumbs – or simply blitz in a food processor. Then stir in the oats and flour.

Put the softened apples and other fruit into the bottom of four individual baking dishes and spread the crumble mixture on top of each.

Bake in the oven for 30 minutes or until the top is nice and golden and the fruit has formed a lovely caramelly juice around the edges.

Serve in the middle of the table with a jug of warmed custard. Heaven! Tip:

Try different combinations of dried fruit and find your favourite!

Recipes Jamie OliverPhotography David Loftus

WINTERSpiced butternut squash soup with Goat’s cheese and red pesto bruschettaThis creamy soup is perfect as the colder weather starts creeping in. And the goat’s cheese and red pesto brus-chetta goes so well with the sweetness of the squash.

1 large butter-nut squash 2 tablespoons coriander seeds 1 teaspoon

ground cinnamon 2 dried red chillies olive oil sea salt and fresh-ly ground black pepper leaves from a bunch of fresh sage leaves 1 onion, peeled and finely chopped 1 carrot, sliced 1 stick of celery, chopped 1.5 litres vegetable stock, preferably organic a few sprigs of fresh sage, leaves picked 4 tablespoons sour cream

Preheat the oven to 200ºC/400ºF/gas mark 6. Cut the squash in half lengthways and scoop out the seeds with

a spoon. Cut into even-sized chunks and transfer them to a roasting tray.

Goat’s cheese and red pesto bruschetta

Serve with the warming soup or on its own as a teatime snack. ciabatta loaf, sliced into 2.5cm thick slices 2 tablespoons red pesto 150g goat’s cheese, crumbled extra virgin olive oil sea salt and freshly ground black pepper 1 fresh red chilli, deseeded and finely sliced

Heat a griddle pan on a high heat until very hot, then add your ciabatta slices to the pan and toast on both sides.

Spread a little red pesto on each slice of toasted ciabatta and top with goat’s cheese. Drizzle with a little extra virgin olive oil, a good pinch of seasoning and the slices of fresh chilli.

Recipes Jamie OliverPhotography David Loftus

Seasonal recipes inspired by fruit and vegetables from

Rotherfield School Playground

Recipes kindly donated by Jamie Oliver

Recipes by Jamie OliverPhotography David Loftus