Jamie Oliver's simple recipes that will slot right into your week

With more than 130 recipes, Simply Jamie is full of delicious, achievable recipes that will slot right into the rhythms of your week - from 20-minute-to-table dishes and no-time-to-shop cupboard rescues, to weekend wins that create smart leftover ideas.

Ingredients

Method

1. Scrunch and snap the noodles into a bowl, cover with boiling water and leave to rehydrate for three minutes, then drain, squeeze out any excess liquid, and return to the bowl.

2. Finely chop most of the coriander on your board, saving a few leaves for garnish, then chop the fish on top into a mix of chunks and super-fine and scrape it all into the noodle bowl with the sesame seeds.

3. Crack in the egg, finely grate in half the lemon zest, add a pinch of sea salt and black pepper and scrunch together well, then divide into four and, with wet hands, shape and press into 2cm-thick patties.

4. Put a large non-stick frying pan on a medium-high heat and, once hot, add a thin layer of olive oil. Fry the fishcakes for three to four minutes on each side, or until beautifully golden and cooked through, then drain on kitchen paper.

5. In a blender, blitz the apricots and harissa with half the lemon juice and 60ml of boiling water until smooth, then season to perfection and spoon across two plates. Sit the crispy fishcakes on top, tear over the remaining coriander leaves and serve with lemon wedges, for squeezing over.

Serves 2

Ingredients

Method

1. Preheat the oven to 160C. Steep the tea bags in 175ml of boiling water, destone and add the dates, then stir in the bicarb and leave for 10 minutes.

2. Remove the tea bags, then blitz the mixture in a food processor. Add the cinnamon and ginger, grate in the nutmeg, add 175g of the butter and 175g of each sugar, all the flour and the eggs, then blitz again until smooth.

3. Grease a 20cm x 30cm baking dish with butter, pour in the pudding mixture, then bake for 35 minutes, or until an inserted skewer comes out clean.

4. To make the caramel sauce, put the remaining butter and sugars into a small pan, along with the whisky. Simmer for five minutes on a medium heat, until you get a shiny, spoonable consistency, whisking occasionally, then remove from the heat and stir in the cream.

5. As soon as the pudding is out of the oven, pour over half the caramel sauce, serving the rest on the side, for drizzling over. Delicious rippled with tinned custard (like you see in the picture), or with whipped cream or ice-cream.

Serves 16

Easy Swap

To make this alcohol-free, simply swap the whisky for orange juice, or leave it out.

Ingredients

Method

1. Cook the pasta according to the packet instructions.

2. Blitz the parsley (stalks and all) in a blender with enough extra virgin olive oil to make a vibrant green oil, then pour into a clean jam jar.

3. Peel the garlic and place in the blender (there's no need to clean it) with the jarred peppers (juice and all), the almonds, chilli flakes, 2 tablespoons of olive oil, 1 tablespoon of red wine vinegar and half the cottage cheese. Blitz until super-smooth.

4. Drain the pasta, reserving a mugful of starchy cooking water, then return it to the pan. Pour over the pepper sauce and toss together over the heat, loosening with a splash of cooking water, if needed, then season to perfection with sea salt and black pepper.

5. Divide between serving plates, dot over the remaining cottage cheese, then drizzle with parsley oil, to taste, keeping the rest in the fridge for up to three days, or freezing in an ice cube tray for future meals.

Serves 4