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Fill your lunch box with this spicy Asian inspired Firecracker chicken noodle salad from Jamie magazine – a great way to use up leftover chicken at lunchtime.
Sweet potato and red lentil soup with coconut cream Jamie Magazine
This butterflied leg of lamb recipe from Jamie magazine is best started the day before for more flavour; the lamb is then barbequed and served with salad.
A comforting and reliable crab risotto recipe from Jamie magazine – the addition of crab and asparagus brings some spring freshness to this oozy risotto.