Trusted British chef recipes, tested at home
Jamie Oliver’s lemon curd tart is a citrus-swirled puff pastry case filled with a fresh stovetop lemon curd and topped with raspberries. It’s a five-ingredient dessert that serves 6 in 30 minutes. In 5 Ingredients Mediterranean (2023) the clever part is the pastry. You dust ready-rolled puff with icing sugar and lemon zest, roll it …
Jamie Oliver’s sausage sandwich is a golden sausage patty in a toasted brioche bun, topped with a Manchego-stuffed roasted red pepper and black olive tapenade. It’s a five-ingredient upgrade on the classic, serving 4 in 18 minutes. In 5 Ingredients Mediterranean (2023) he takes the humble sausage sarnie somewhere Spanish. Sweet jarred roasted peppers stuffed …
Jamie Oliver’s steamed fish is white fish fillets gently steamed over sweet peppers and leeks, finished with a herby orange dressing. It’s a light, five-ingredient Greek-inspired dish that serves 4 in 32 minutes. In 5 Ingredients Mediterranean (2023) the trick that sets it apart is salting the fish first. You dust the fillets generously with …
Jamie Oliver’s apple tart is a rustic French-style tart of thinly sliced apples glazed with apricot jam on a sheet of ready-rolled puff pastry, scattered with almonds. It serves 8 and takes 50 minutes. In 5 Ingredients Mediterranean (2023) he models it on the little tartelettes in French pâtisseries, but keeps it easy with shop-bought …
Jamie Oliver’s giant baked beans are butter beans baked in a tomato sauce with mini sausage meatballs and feta, a Greek-inspired one-pan dinner. It’s a five-ingredient dish that serves 6 in 50 minutes. In 5 Ingredients Mediterranean (2023) he traces it to a mezze he ate in Thessaloniki, reworked into something for the family table. …
Jamie Oliver’s paprika spatchcock chicken is a whole chicken halved, rubbed with smoked paprika and roasted on the oven bars above a tray of peppers, potatoes and thyme. It’s a five-ingredient dinner that serves 4 in an hour. In 5 Ingredients Mediterranean (2023) the clever part is where the chicken sits. Roasting the halves directly …
Jamie Oliver’s quesadilla toastie is a curry-spiced egg sealed between two flour tortillas in a toastie machine, served with a coconut yoghurt and quick-pickled cucumber. It’s vegetarian, serves 2, and takes 15 minutes. In Simply Jamie (2024) it’s his mash-up of a Mexican quesadilla and a British toasted sandwich. The trick that makes it is …
Jamie Oliver’s gochujang chicken noodle traybake is bone-in chicken thighs, sweetheart cabbage, ginger and garlic roasted in Korean chilli paste, with rice noodles cooked in the tray juices. It serves 4 and takes just over an hour. In Simply Jamie (2024) the gochujang does the heavy lifting. That fermented Korean chilli paste brings sweet, spicy, …
Jamie Oliver’s cheesy Bolognese buns are hollowed crusty rolls rubbed with garlic, baked with melting Camembert inside, then loaded with rich Bolognese. It’s a 16-minute way to use batch-cooked ragù, and it serves 4. In Simply Jamie (2024) this is his reimagined burger, using thick Bolognese as the filling instead of a patty. It’s built …
Jamie Oliver’s banoffee fro-yo tart is a no-bake reimagining of banoffee pie: a date and almond base layered with caramel, lime-tossed banana and vanilla Greek yoghurt, then briefly frozen. It’s gluten-free and serves 10, in 15 minutes. In Simply Jamie (2024) the twist is that nothing is cooked and there’s no pastry. The base is …
