Jamie Oliver’s Food Tube: PB & J Cupcakes

Since it launched last year, millions have watched clips – such as Oliver and Kevin Bacon going head to head in an ultimate bacon sandwich contest – and it’s made viral stars of his protégés, including DJ BBQ, Cupcake Jemma and Kerryann Dunlop, who have all now launched cookbooks under the banner ‘Jamie Oliver’s Food Tube Presents...’ Here are three recipes from Jamie’s Food Tube stars to try at home...

Beer Can Chicken

Serves 6

1 x 1.7kg higher-welfare whole chicken

4 sprigs of fresh rosemary

Olive oil

Sea salt and freshly ground black pepper

1 x 330ml can of your favourite beer

Before you start, check if your barbecue lid fits over the chicken upright.

If not, don’t worry, you can lay the bird out flat – you just need to decide which way you’re doing it before you prepare the chicken, then set the bird aside to come up to room temperature.

Meanwhile, set up your barbecue for the heat canyon technique: place the coals on opposite sides of the barbecue to make two heat walls – this will create sections of hot, direct heat on the sides, with an indirect, cooler area in the middle to ensure your meat gets consistent heat throughout the cook.

Place a drip tray inside the middle of the barbecue. Cover with the lid and allow to heat up like an outdoor oven – you want a temperature of around 175C/345F.

Pick the leaves from two rosemary sprigs and bash in a pestle and mortar with a drizzle of oil and a good pinch of salt and pepper, then rub all over the chicken. Make sure the beer is at room temperature, then pour out two-thirds of it (or drink it!) and insert the remaining rosemary sprigs into the can.

Now for the tricky bit – use both hands to pull the chicken’s rear apart and carefully manoeuvre it on to the beer can. If you’re laying the chicken flat, make sure you position the can so the hole is at the top to prevent the beer from spilling out.

Place the bird upright on the middle of the barbecue, making sure the legs are pointing forward so it doesn’t topple over and cover with the lid. Cook for around one hour 30 minutes, or until golden and cooked through, remembering to replenish with hot coals halfway, if needed.

To check if it’s ready, pierce a thigh with a knife – if the juices run clear, it’s done. Remove the bird to a board to rest for 10 minutes, then carve up and serve. Enjoy the juiciness.

Tip: Once the chicken is cooked and resting, put some sunglasses on her and upload the photos to Instagram – a bird sitting on a can of beer in glasses will definitely get you some likes.

Recipe from The BBQ Book by DJ BBQ.

Fish Pie

Serves 8

1 bunch of fresh flat-leaf parsley

1.2 litres whole milk 1/4 of a medium onion, peeled

1 fresh bay leaf

4 black peppercorns

320g frozen white fish fillets

320g frozen salmon fillets

80g unsalted butter

80g plain flour

Zest and juice from 1 unwaxed lemon

300g frozen peeled cooked prawns

300g frozen peas

Sea salt and freshly ground black pepper

Basic mash made with 3kg Maris Piper or King Edward potatoes

Preheat the oven to 220C/425F/gas 7. Pick the parsley leaves and set aside for later, then tie the stalks together with string and place in a large pan over a medium heat with the milk, onion, bay leaf, peppercorns and fish fillets. Simmer gently for about 15 minutes, or until the fish is cooked through.

Using a slotted spoon, remove the fish to a plate and leave to cool. Carefully strain the milk through a sieve into another pan and put to one side.

Melt the butter in a pan over a medium heat, then whisk in the flour, until well combined.

Gradually add the warm milk a splash at a time, whisking continuously until any lumps have disappeared and you have a smooth white sauce – you may not need to add all the milk, so use your brain and stop when it’s looking good.

Add the lemon zest and juice, then roughly chop and add the parsley leaves, stir in the prawns and peas and add a pinch of salt and pepper.

Flake the fish into a 25cm x 30cm baking dish, spoon over the sauce and top with my basic mash. Roughly smooth it out to the edges, then use a spoon to scuff it up.

Bake in the oven for about 25 minutes, or until golden and bubbling at the edges. Serve with steamed broccoli or a crisp green salad.

Recipe from The Family Cook Book by Kerryann Dunlop

PB & J Cupcakes

Makes 24

For the cupcakes:

250g self-raising flour

250g caster sugar

1/2 teaspoon bicarbonate of soda

270g unsalted butter, softened

4 large free-range eggs

100g peanut butter

2 tablespoons whole milk

3/4 x 340g jar of quality seedless raspberry jam

For the peanut crumb:

100g peanut butter

100g icing sugar

For the buttercream icing:

300g unsalted butter, softened

120g peanut butter

540g icing sugar

4 tablespoons whole milk

You need: 2 x 12-hole muffin trays, with snug-fitting paper cases 1 x piping bag (with 5mm nozzle) Preheat the oven to 170C fan/375F/gas 5. Sift the dry cupcake ingredients and one pinch of fine sea salt into a large bowl, add the butter, eggs and peanut butter, then beat for 60 seconds with an electric mixer.

Pour in the milk and whisk for 20 seconds, or until well combined. Scrape down the sides of the bowl with a spatula, then give the mix a final blast for 30 seconds to make sure it’s all incorporated.

Fill the paper cases two-thirds full with mixture, but don’t bother to smooth it out. Bake for 20 minutes, or until they spring back when touched. Leave to cool slightly, transferring to a wire cooling rack after five minutes.

Meanwhile, make the peanut crumb. Place the peanut butter in a food processor, sift in the icing sugar and whiz for one to two minutes to make small, delicious crumbs, then set aside.

For the icing, beat the butter and peanut butter with an electric mixer for five to six minutes, or until pale and fluffy.

Sift the icing sugar into a large bowl, then add to the butter in two stages, beating well between each.

Pour in the milk and beat for a further three to five minutes. Once the cupcakes are cool, poke a hole into the middle of each with a chopstick, twist to widen the hole, then use a piping bag to fill each one with jam. Decorate with the icing, top with a blob of jam, if you like, and a sprinkling of peanut crumb to finish.

• The BBQ Book by DJ BBQ, The Cake Book by Cupcake Jemma and The Family Cook Book by Kerryann Dunlop are Jamie Oliver Food Tube books, priced £7.99 each. Available now.