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Celebrating some classic French ingredients, this exciting dish is about big flavour and texture but minimum work. Plus, it\u2019s on the table in only 20 minutes, making it a perfect dinner for two.<\/p>\n
SERVES <\/span>2\u00a0<\/p>\n TOTAL <\/span>22 MINUTES<\/p>\n Score the duck skin, rub all over with sea salt and black pepper, then place the fillets skin side down in a cold non-stick frying pan and turn the heat on to medium. Cook for 8 minutes without moving the duck, until the fat is well rendered and the skin is golden and crisp. Turn the duck over and cook for a further 4 minutes, basting with the fat.<\/p>\n Meanwhile, pick the sage leaves. Trim the broccoli stalks, halving the stems lengthways. Top and tail the orange, trim off the skin and either slice into rounds or segments, and toss with 1tsp red wine vinegar and a small pinch of salt and pepper.<\/p>\n When the time\u2019s up, remove the duck to a plate to rest, leaving the pan on the heat. Add the sage leaves for 1 minute, or until crispy, jiggling the pan occasionally and transferring them to the duck plate as you go.<\/p>\n Fairtrade Bonarda Malbec 2022 (13%) \u00a36, Co-op<\/p>\n Cook the broccoli in the pan for 4 minutes, or until lightly charred.<\/p>\n Pour in the beans (juices and all), then cover and cook for 3 minutes.<\/p>\n Season to perfection, divide between plates and drizzle over any resting juices. Slice the duck and arrange on top, and scatter over the crispy sage leaves and orange.<\/p>\n Olly Smith’s wine pairing<\/span><\/p>\n Delicious with duck\u00a0<\/span><\/p>\n Fairtrade Bonarda Malbec 2022 (13%) \u00a36, Co-op<\/span><\/p>\n A brilliant bargain, this juicy red has the perfect mulberry-tinged elegance to sip with Jamie\u2019s Quick Crispy Duck. Bonarda is a joyfully upbeat grape and lightens the malbec into a deliciously drinkable blend.<\/p>\n POT-ROAST CHICKEN, FONDANT POTATOES, HERBY SALSA, ROASTED GARLIC<\/span><\/p>\n Herby salsas are much loved in Catalan cooking so, inspired by a recent trip to Barcelona, I\u2019ve embellished this chicken and these rich, stock-cooked potatoes with a vibrant nutty number.<\/p>\n SERVES <\/span>4\u00a0<\/p>\n TOTAL <\/span>1 HOUR 35 MINUTES<\/p>\n Preheat the oven to 200\u00b0C\/fan 180\u00b0C\/gas 6. Rub the chicken all over with olive oil, sea salt and black pepper, then brown in a large casserole pan on a high heat, removing it to a plate once golden all over (roughly 5 minutes).<\/p>\n Meanwhile, peel the potatoes and chop into 5cm chunks. Pour 700ml of water into the pan, then add the parsley stalks, garlic bulb (reserving 1 garlic clove for later) and the potatoes. Bring to the boil on the hob for 15 minutes, season lightly, then pop the chicken on top and place in the oven for 1 hour 15 minutes, or until the chicken is golden and cooked through.<\/p>\n Mylonas Savatiano 2022 (12%) \u00a316, maltbyandgreek.com<\/p>\n Meanwhile, peel and finely chop the reserved garlic clove, very finely chop the parsley leaves, and roughly chop the hazelnuts. Decant into a small serving bowl, stir in 3tbsp extra-virgin olive oil and 4tbsp water, and season to perfection. Transfer the chicken and potatoes to a serving platter, spoon over the herby salsa and serve the garlic bulb on the side, for squeezing over.<\/p>\n Olly’s wine pairing\u00a0<\/span><\/p>\n Perfect with pot roast\u00a0<\/span><\/p>\n Mylonas Savatiano 2022 (12%) \u00a316, maltbyandgreek.com<\/span><\/p>\n A gorgeous white, this has a trail of subtle smoke wreathed around lemony herbs and citrus power. Stunning to pour with Pot-Roast Chicken, it\u2019s a real find that shows Greek wine\u2019s stellar potential.<\/p>\n SIMPLE CELEBRATION CAKE: PANETTONE, RICOTTA & LEMON CURD RIPPLE, STRAWBERRIES<\/span><\/p>\n Here, I\u2019m living and loving the flavours of the Amalfi coast through one of the best cheat cakes ever. It\u2019s an absolute delight to build and eat, and makes a really special centrepiece, with minimal effort.<\/p>\n SERVES <\/span>8 TO 10\u00a0<\/p>\n TOTAL <\/span>18 MINUTES<\/p>\n Unleash the panettone from its packaging and slice off 3 chunky rounds, roughly 2.5cm thick (save the rest of the panettone for lovely breakfasty things).<\/p>\n Very finely grate 3 strawberries into a bowl and stir in 1tsp of extra-virgin olive oil, then spread this over one side of each of the 3 rounds and leave to soak in.<\/p>\n Whizz the ricotta in a food processor with the honey until silky-smooth, then divide between the rounds and ripple each with lemon curd (give the lemon curd a stir in the jar first, to loosen).<\/p>\n Hull and finely slice most of the remaining strawberries (leaving a few pretty ones aside for decorating later), then arrange over two of the layers. Stack up the layers, using a mixture of whole and sliced strawberries to decorate the top. Chill in the fridge until you\u2019re ready to serve.<\/p>\n PS If you feel like you want to do something exciting, pour a quarter of a jar of honey into a pan and place over a medium heat. Leave to bubble away until you have a dark caramel (never touch it!).\u00a0<\/p>\n Bella Cucina Asti Spumante 2022 (7%) \u00a34.75, Tesco<\/p>\n Allow to cool for 5 minutes, then carefully dip in whole strawberries, holding each above the pan so the caramel drips down, to create wisps of spun sugar. Place upside down on greaseproof (so they don\u2019t stick) to set, then use to decorate your cake. To clean the pan effortlessly, pour in 2.5cm of water, pop the lid on and simmer for 5 minutes.<\/p>\n Olly’s wine pairing\u00a0<\/span><\/p>\n Cracking with cake\u00a0<\/span><\/p>\n Bella Cucina Asti Spumante 2022 (7%) \u00a34.75, Tesco<\/span><\/p>\n A fab, lemony-sweet fizz for under five quid, this feels invigorating popped from the fridge with the Simple Celebration Cake. Pour into white wine glasses and revel in this star\u2019s festive fragrance.<\/p>\n CHESTNUT CARBONARA:\u00a0SMOKY PANCETTA, CREAMY PECORINO & BLACK PEPPER SAUCE<\/span><\/p>\n Oh my days, why has it taken me so long to infiltrate one of my favourite pasta dishes with beautiful chestnuts that can be nutty, crumbly and savoury, but sweet and smooth all at the same time?<\/p>\n SERVES <\/span>2\u00a0<\/p>\n TOTAL <\/span>15 MINUTES<\/p>\n Cook the pasta in a pan of boiling salted water according to the packet instructions, then drain, reserving a mugful of starchy cooking water. With 4 minutes to go, finely slice the pancetta and place in a large non-stick frying pan on a medium heat with 1tbsp olive oil.\u00a0Once sizzling, crumble in the chestnuts and add a generous pinch of black pepper, then stir regularly until golden and crisp.\u00a0<\/p>\n Meanwhile, separate the eggs, putting the yolks into a bowl (save the whites for making meringues another day), then finely grate in the cheese and mix together.<\/p>\n Extra Special Mas Miralda Cava 2017 (12%) \u00a37.50, Asda<\/p>\n Tip the drained pasta into the chestnut pan, then remove from the heat and wait 2 minutes for the pan to cool slightly (if the pan\u2019s too hot, it\u2019ll scramble; get it right and it\u2019ll be smooth, silky and deliciously elegant). Loosen the egg mixture with a splash of the reserved cooking water, then pour over the pasta, tossing and stirring vigorously \u2013 the egg will gently cook in the residual heat.<\/p>\n Season to perfection. Adjust the consistency with extra cooking water, if needed, and finish with a fine grating of cheese, if you like.<\/p>\n Olly’s wine pairing\u00a0<\/span><\/p>\n Carbonara champion<\/span><\/p>\n Extra Special Mas Miralda Cava 2017 (12%) \u00a37.50, Asda<\/span><\/p>\n This is outrageously good value for a rich yet zesty sparkler that will go down a storm during the Christmas party season. Deliciously frothy, it\u2019s also an exquisite treat with the Chestnut Carbonara.<\/p>\n ENJOY 15% OFF<\/span><\/p>\n L-R: Chef Jamie Oliver; Jamie\u00a0Oliver’s new recipe book is called Jamie’s 5 Ingredients – Mediterranean<\/p>\n\n
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