January: Jamie Oliver

This months 'Lekker Chef' is none other than world-famous Jamie Oliver!

Renowned for his playful charm & straightforward recipes, using locally sourced organic produce, Jamie's approachable cuisine has seen him front many television shows & open many restaurants.

Grilled Moroccan Lamb Chops



8 quality lean lamb cutlets

1 teaspoon dried mint

1 teaspoon mild smoked paprika

½ a lemon

extra virgin olive oil

1 tablespoon fennel seeds

1 tablespoon cumin seeds

200 g blanched almonds

2 tablespoons harissa paste


2 carrots

½ a celeriac

¼ of a small red cabbage

½ an onion

1 bunch of fresh coriander

6 tablespoons natural yoghurt

1 lime


Serve with 200 g quality houmous


Preheat the oven to 180ºC/350ºF/gas 4.

Lay the lamb cutlets on a plate and sprinkle them with sea salt, black pepper, the mint and paprika.

Finely grate over the lemon zest and squeeze over the juice, then drizzle with oil and massage the flavours into the chops. Leave to marinate for 1 hour.

Meanwhile, crush the fennel and cumin seeds in a pestle and mortar, then tip onto a baking tray with the almonds. Drizzle with a little oil, season and toss to coat.

Toast in the preheated oven until lightly golden, then remove and allow to cool.

For the coleslaw, peel and shred the carrots and celeriac on a mandolin (use the guard!). Remove the core from the cabbage and peel the onion, then slice as finely as you can with a sharp knife. Pick and finely chop the coriander leaves and stalks.

Place all the veg in a bowl with the yoghurt and coriander stalks, then finely grate in the lime zest and squeeze in the juice. Mix well and season with salt and pepper.

Scoop the houmous into a nice bowl, spoon the harissa and a lug of oil on top and swirl them half in with a spoon to get a rippled effect.

Put the cooled spiced nuts into a sandwich bag and smash them up with the bottom of a pan or a rolling pin.

Preheat a griddle pan to high, then cook the lamb for 3 minutes on each side, or until cooked to medium.

Serve the chops in a pile on one end of a chopping board and arrange the bowl of houmous, coleslaw and spicy nuts nicely around them, then sprinkle with the coriander leaves. Dip a chop in the houmous, then in the nuts and eat with the coleslaw – delicious!

Paprika-spiced chicken thighs



150g bulgur wheat

2 spring onions

1 fresh red chilli

50g baby spinach

3 sprigs flat-leaf parsley

1 lime

extra virgin olive oil

4 boneless skinless chicken legs


1 teaspoon smoked paprika

olive oil

1 carrot

1 eating apple

25g feta cheese


Place the bulgur wheat in a medium pan, cover with boiling salted water and cook over a medium heat for 25 minutes, or until tender. Remove from the heat, drain, tip back into the pan, cover and set aside.

Meanwhile, trim the spring onions and chilli (deseed if you like), then finely chop along with the spinach, and add to a mixing bowl.

Pick and finely chop the parsley leaves, reserve a quarter, then add the rest to the bowl.

Squeeze in most of the lime juice, add 1 tablespoons of extra virgin olive oil and a pinch of sea salt and black pepper. Mix well and set aside.

Place a medium frying pan over a medium-high heat.

While the pan is heating up, place the chicken thighs on a chopping board, then season and sprinkle both sides with the paprika. Cover with a sheet of greaseproof paper or clingfilm and bash with the bottom of a pan until roughly 1.5cm thick.

Discard the paper or clingfilm, drizzle the chicken with olive oil and place in the hot pan. Cook for 10 to 12 minutes, or until golden and cooked through, turning halfway. Once cooked, remove to a plate to rest.

Meanwhile, add the cooked bulgur wheat to the bowl. Toss to coat in the dressing, then divide between your plates.

Peel the carrot and core the apple, then coarsely grate both into the empty bowl. Add the remaining chopped parsley, squeeze over the remaining lime juice, add a drizzle of extra virgin olive oil and toss together.

Slice the chicken roughly 2cm thick, then serve on top of the bulgur wheat, pouring over any resting juices. Sprinkle over the slaw (save any leftover for another day), crumble over the feta and serve.

Epic Rib-Eye Steak



600 g piece of rib-eye steak , (ideally 5cm thick), fat removed

4 sprigs of fresh rosemary

4 cloves of garlic

350 g mixed mushrooms

1 x 600 g jar of quality white beans


This recipe serves 4 people

Takes 26 minutes to cook

Uses on 5 ingredients

Gluten Free

Dairy Free


Place a large non-stick frying pan on a medium-high heat.

Rub the steak all over with a pinch of sea salt and black pepper, then sear on all sides for 10 minutes in total, so you achieve good colour on the outside but keep it medium rare in the middle, or cook to your liking, turning regularly with tongs.

Meanwhile, strip the rosemary leaves off the sprigs, peel and finely slice the garlic, and tear up any larger mushrooms.

When the steak is done, remove to a plate and cover with tin foil.

Reduce the heat under the pan to medium, and crisp up the rosemary for 30 seconds, then add the garlic and mushrooms and cook for 8 minutes, or until golden, tossing regularly.

Pour in the beans and their juice, add 1 tablespoon of red wine vinegar and simmer for 5 minutes, then season to perfection.

Sit the steak on top and pour over any resting juices.

Slice and serve at the table, finishing with a little extra virgin olive oil, if you like.