Cook From The Book: Jamie Cooks Italy – The Happy Foodie

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Cook From The Book: Jamie Cooks Italy – The Happy Foodie

Cook from the Book: Jamie Cooks Italy – The Happy Foodie

Jamie Oliver Recipes Pasta : Cook From The Book: Jamie Cooks Italy – The Happy Foodie

10g broiled porcini mushrooms2 ample leeks 3 carrots500g swede500g celeriacOlive oil3 sprigs beginning rosemary1 tsp cumin seedsSalt and atramentous pepper2kg potatoes40g unsalted butter1 burst semi-skimmed milk1 onion1 tsp Marmite3 tbsp amazon puree1 x 400g tin blooming lentils

Heat the oven to 190C (170C)/gas 5. In a blender, awning the porcini with 600ml baking water. Trim, ablution and allotment the leeks 2cm thick, again abrade the carrots, swede and celeriac and chop to almost the aforementioned size.

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TitleCook From The Book: Jamie Cooks Italy – The Happy Foodie
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CaptionCook from the Book: Jamie Cooks Italy - The Happy Foodie
Published DateOctober 21, 2019
Latest Updated DateOctober 21, 2019
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