Jamie Oliver Easy Meals Everyday Recipes

SAUSAGE CASSEROLE

Steps:

• Place the sausages in a large non-stick casserole pan on a medium-high heat with 1 tablespoon of olive oil and brown for 10 minutes, turning regularly, then remove to a plate, leaving the pan on the heat. Meanwhile, peel the potatoes, chop into even-sized chunks and cook in a large pan of boiling salted water for 15 minutes, or until tender, then drain and leave to steam dry. Mash well with half the mustard, then season to perfection. Trim, wash and chop the carrots and leeks into 2cm chunks. Stir into the fat in the pan and cook for 15 minutes, or until softened, stirring regularly, and adding a splash of water, if needed. Stir the HP sauce and remaining mustard into the veg, then pour in the beans, juice and all. Add the tomatoes, breaking them up with the spoon, then stir in 1 tin's worth of water. Bring to the boil and cook for another 10 minutes, then season to perfection.
• Preheat the grill to high. Score the sausages at ½cm intervals and sit them cut side up in the stew. As soon as the mash is cool enough to handle, divide it into four compact balls, push them into the stew and brush with 2 tablespoons of oil. Grill on the top shelf of the oven for 15 minutes, or until golden and bubbling.

JAMIE OLIVER'S AVOCADO HOLLANDAISE WITH STEAMED FLAKY WHITE FISH

Steps:

• 1. Pour 1cm of water into a large cold pan. Snap the woody ends off the asparagus, then place the spears in the pan and sit the fish fillets on top. Place on a high heat, cover and steam for 5 minutes, or until the fish is just cooked through. Meanwhile, trim the spring onions, roughly chop the green parts and place in a small pan on a high heat with half the lemon juice, 1 teaspoon of red wine vinegar, a pinch of sea salt and black pepper and 100ml of water. Bring to the boil while you pick half the tarragon leaves into a blender. Halve and destone the avocado, scoop the flesh into the blender, and add just the egg yolk. Pour in the hot spring onion mixture, then blitz until silky smooth and season to perfection. Very finely slice the whites of the spring onions and mix with the remaining tarragon leaves. 2. Serve the fish and asparagus with the avocado hollandaise, finishing with pinches of the tarragon and spring onion and a light drizzle of extra virgin olive oil. Serve with lemon wedges, for squeezing over. Jamie's Easy Meals for Every Day airs Saturdays at 6pm on 10.