Jamie Oliver Shares 3 New Recipes To Try This Week

Prick the aubergines, then carefully blacken them over a direct flame on the hob (or under the grill), turning with tongs until soft inside. Meanwhile, toast the sesame seeds in a large non-stick frying pan on a high heat until golden, tossing regularly. Put two-thirds of the toasted seeds into a blender, saving the rest for later. Drain the chickpeas (reserving the juice) and add two-thirds to the blender with the juice of 1 lemon and 2 tablespoons of extra virgin olive oil. Blitz until super-smooth, loosening with splashes of chickpea juice, if needed, then season to perfection and divide between plates.

Halve the radishes, toss with the remaining lemon juice and season with sea salt to quickly pickle. Once cool enough to handle, carefully remove the aubergine skin, then halve lengthways leaving them intact at the stalk, and season with salt and black pepper. Return the frying pan to a medium heat with a drizzle of olive oil, and scatter in the remaining chickpeas. Push the chickpeas to one side, then add the aubergines and cook for 5 minutes, or until the chickpeas are golden and crispy and the aubergine is starting to caramelize, turning as needed. Divide between plates, scatter over the reserved toasted sesame seeds and radishes, and finish with a drizzle of extra virgin olive oil, if you like.

Use a sharp knife to carefully cut down the back of the chicken, so you can open it out flat. Rub half the tzatziki all over the chicken with the juice of ½ a lemon and good pinch of sea salt and black pepper, then cover and leave to marinate in the fridge for at least 2 hours, preferably overnight. Preheat the oven to 180°C/350°F/Gas 4. Peel the onions, then very finely chop half an onion and place in a bowl with the juice of ½ a lemon and a pinch of salt to make a pickle. Quarter the rest of the onions and place in a deep tray or ovenproof pan, then halve and add the remaining lemon. Place the chicken skin side up on top (it should fit snugly) and drizzle with ½ a tablespoon of olive oil. Roast for 1 hour 10 minutes, or until beautifully golden and the leg meat pulls easily away from the bone.

When the time’s up, remove the chicken with half the roasted onions and one jammy lemon half to a board for later. Using tongs, carefully squeeze the other jammy lemon half into the pan of tray juices, then cut off and discard the white pith and finely slice the skin, along with the rest of the onions. Put them back into the pan or tray along with the rice and 600ml of boiling salted water, then cover and cook on the hob on a medium-low heat for 12 minutes, or until tender. Spoon the rice into a serving dish, place the chicken, any resting juices and the reserved roasted onions on top, and spoon over the remaining tzatziki. Drizzle with 1 tablespoon of extra virgin olive oil and serve with the pickle and the reserved cooked lemon half, for squeezing over.

Line a 20cm springform cake tin with greaseproof paper. Tip the fruit and nuts into a food processor and blitz until fine and tacky (it should be easy to mould with your hands), then push and press it into the base of the lined tin, and 2.5cm up the sides. Leave to firm up in the freezer for 1 hour.

When the time’s up, mix the yoghurt with the vanilla and 1 teaspoon of honey, then spoon into the chilled tart case. Freeze for 1 further hour, or until slightly set.

Release the tart from the tin, halve or quarter the figs and arrange nicely on top, then drizzle generously with honey, to finish.