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Jamies food last night -recipe wanted

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i'm doing the leek/pasta thing, the shoulder of lamb and the lamb kebabs he did as they all looked gorgeous. I recorded it so can just watch again and make notes.


will try the kebabs first as i have loads of boneless shoulder in the freezer. Never thought to use the food processor as a mincer! will make some sausage rolls with homemade sausage meat now that i know i can make my own mince :D

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We're at our end of the pay month s"Ooops, word censored!"e around and though I dont have parma ham we do have some fresh thin sliced ham, I make pasta and we also have leeks (the only veg left) so this seemed liek the perfect recipe for us to eat tonight. If Rob gets back from work in time that is :lol:

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Right, here we go:


Serves 4-6


5 big leeks, outer leaves trimmed back, wahed

Olive oil

3 good k"Ooops, word censored!"s of butter

3 cloves of garlic, peeled and finely sliced

A few sprigs of fresh thyme, leaves picked

A small wineglass of white wine

Salt and pepper

500ml chicken or vegetable stock

12 slices parma ham

2 x 250g packets of fresh lasagne sheets


2 handfuls freshly grated parmesan cheese


Small handful of dried porcini mushrooms

1/2 ciabatta bread cut into chunks

Olive oil

2 cloves or garlic, crushed

Fresh rosemary


Half the leeks lengthways and cut at an angle into 1cm slices. Heat a wide saucepan and add a splash of olive oil and a k"Ooops, word censored!" of butter. Add the garlic, thyme leaves and leeks when you hear a gentle sizzling from the pan. Move everything around so that it all gets coated with the oil/butter. Add the glass of wine, season with S&P and stir in the stock. Cover the leeks with the slices of ham, place a lid on the pan and cook gently for 25-30min. When the leeks are tender take the pan off the heat.


Whizz the mushrooms and bread with a pinch of salt and pepper in a food processor until the mixture looks like breadcrumbs. Heat a generous glug of olive oil in a frying pan. Add the garlic cloves and rosemary and cook for a minute then fry the breadcrumbs in the oil until golden brown. Don't let the breadcrumbs catch on the bottom of the pan. Drain on kitchen paper, discard the rosemary and garlic. Allow the breadcrumbs to cool.


Bring a big pan of salted water to the boil. Lay the lasagne sheets on a clean worktop and sprinkle with a little flour. Place the sheets on top of each other and slice into 1cm strips. Toss through your fingers to shake out the pappardelle and then cook in the boiling water for 2mins or until al dente.


Remove the parma ham from the saucepan, slice up and stir back into the leeks. Season to taste then stir in the parmesan and the rest of the butter. Drain the pasta, reserving a little of the cooking water, add the pasta to the leeks. Add a little of the cooking water if needed to give you a silky smooth sauce. Serve quickly sprinkled with some of the breadcrumbs, extra parmesan and any leftover thyme tips.


Let us know how it goes :)



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Lol not so good

The leeks stuck to the bottom of the pan even on the lowest setting (I hate using electric) so I ended up making a last minute cheese sauce with ham and spare leek in it.

I will try it again though I'll just have to keep moving the pan on and off the heat.

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what about trying it in the oven on a low heat? 160/170c ?


i'm trying the kebabs as soon as i get all the ingredients together. I've just had to order some sumac from the net as funnily enough, I didn't have any in the cupboard and I doubt i can get it from asda! :lol:

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