Make balanced jars by layering carb, protein, veg and a little dairy. Keep in the fridge and mix before serving. Each serves one.
Spoon 1 cup cooked pearl barley (1/3 cup if cooking from scratch) into the base of a 1-litre jam jar. Add 1 peeled, coarsely grated raw beet. Grate 1 small apple, mix with 2 heaping tbsp fat-free plain yogurt, 1 tbsp extra-virgin olive oil and 1 heaping tsp jarred grated horseradish. Then season to taste and spoon over the beets. Make up the rest of your jar with 1 handful each of watercress and baby spinach, a few ripe cherry tomatoes, 3½ oz cooked, thinly sliced lean roast beef, the leaves from 2 sprigs fresh tarragon and 4 smashed walnuts, then put the lid on.
Spoon 5 oz cooked whole-wheat pasta (2½ oz if cooking from scratch) into the base of a 1-litre jam jar. Halve and seed 2 large ripe tomatoes, then whiz up in a blender with ½ a fresh red chili, the leaves from 1 sprig fresh basil, the juice of ½ a lemon and 1 tbsp extra-virgin olive oil, season to taste and spoon over the pasta. Make up the rest of your jar with 2 more chopped ripe tomatoes, 2 handfuls arugula, 2½ oz drained jarred tuna, the leaves from 2 more sprigs fresh basil and ½ oz shaved Parmesan cheese. Top with 1 wedge of lemon for squeezing over later, then put the lid on.
In an exclusive interview with Hello!, Jamie explains why Everyday Super Food is his most personal cookbook to date and reveals his strategy for convincing his four kids to try super foods like silken tofu and broad beans. – CHRIS DANIELS
Why is Everyday Super Food so personal to you?
I turned 40 this year, and I think that gives you a different perspective on health. I want to be a good dad, good husband, good boss. So to answer some of the big questions, I studied nutrition for the last 18 months and, therefore, writing the recipes not for the end user but for me was really challenging.
How do you get your young
kids to eat more “super food”?
You often think you can be at your most infectious and inspiring at the dinner table, but that is the worst time. Kids are enormously feral at the dinner table. But just before they go to bed, when they come out of their bath in their jimjams – their pyjamas – they’ll eat anything. Broad beans, fennel, asparagus, anything not to go to bed. [Laughs]
You mentioned turning 40. Did
you really celebrate with friends
at an event that recreated Star
The money they spent on the set and secret location – it was completely immersive with 400 actors and 1,200 people [in costume] – was bonkers! What was hilarious was they had these amazing market scenes just like in the film, but they’d be knocking out beer and little falafels. [Laughs] It was cool.