- • 1 (3 lb) butternut squash
- • ½ oz bunch fresh thyme
- • 2 heaping tsp harissa
- • olive oil
- • 2 onions
- • 1 fresh red chili
- • 3 oranges
- • 8 cups really good veg stock
- • 1 (19-oz) can quality chickpeas
- • 1 large red onion
- • red wine vinegar
- • extra-virgin olive oil
- • 2 oz fresh Italian parsley
- • 3 tbsp whole almonds
- • 6 small whole-wheat flatbreads
- • 3 oz feta cheese
- Preheat the oven to 350° F. Halve the squash lengthwise, scoop out the seeds and chop into ¾-inch chunks. Place in a large roasting pan, strip over the thyme leaves and toss with half the harissa and 1 tsp olive oil. Roast for 1 hour or until golden and cooked through.
- While the squash cooks, peel the onions and slice with the chili (seed if you like). Cook very gently in a casserole pan on the lowest heat with 1 tsp olive oil and a splash of water, stirring regularly and adding more water as needed. When the squash is done, add it to the pan, finely grate in the zest of 1 orange, cover with the stock, then bring to a boil and simmer for 15 minutes. Blitz with an immersion blender until smooth, loosening with water if needed, then have a taste and season carefully to perfection.
- Meanwhile, drain the chickpeas and toss with the remaining harissa in a large non-stick frying pan on a high heat. Toast until crispy and on the edge of catching, then remove. Peel and very finely slice the red onion, ideally on a mandolin (use the guard!). Place in a bowl, then top, tail, peel and segment the oranges, adding them to the bowl and squeezing any juice over the top. Add 1 tbsp each of vinegar and extra-virgin olive oil, then pick in the parsley leaves, toss together and season to perfection.
- Return the frying pan to the heat and toast the almonds, then remove and finely chop while you quickly toast the flatbreads. Fold them in half, pile in the salad and chickpeas, crumble in the feta, then roll up and squash, ready for dunking. Divide the soup between bowls and scatter over the almonds.
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
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.