Trusted British chef recipes, tested at home
Jamie Oliver’s chicken in baked bread sauce nestles skin-on chicken thighs and bacon into a tray of torn bread soaked in milk, eggs, mustard, nutmeg and cloves, then bakes the whole thing at 180°C for 50 minutes until golden. The bread absorbs the chicken juices and sets into a savoury, custardy, spiced base. It serves …
Jamie Oliver’s jarred pepper pasta blitzes a jar of roasted red peppers with blanched almonds, garlic, chilli flakes, cottage cheese and red wine vinegar into a smooth, vivid sauce, then tosses it through hot penne with starchy pasta water. A bright green parsley oil drizzled over the top finishes it. Four servings, 12 minutes, 591 …
Meliz Berg’s halloumi spiced scrambled eggs, adapted for Jamie: Fast and Simple, cooks a slow-caramelised onion base with Turkish green peppers and sweet red pepper paste, simmers in grated fresh tomato with dried mint, then pours in unwhisked eggs and swirls them through just until set. Crispy fried halloumi cubes and finely grated halloumi go …
Jamie Oliver’s Sicilian fish soup simmers a soffritto of onion, celery, fennel, garlic and chilli in white wine, tomatoes and fish stock with grated butternut squash for 30 minutes, then adds chunked salmon, halibut and prawns for a final 10. It serves six, takes just over an hour, and comes in at 265 kcal. It’s …
Jamie Oliver’s fragrant spicy fish soup cooks mussels, white fish and prawns in a Keralan-inspired broth of curry paste, his secret veg sauce and coconut milk, with chilli, lime and coriander. Thirteen minutes from pan to bowl, serves two, 324 kcal. Three types of seafood, one pan, and the secret veg sauce does the heavy …
Jamie Oliver’s secret veg sauce roasts six chopped vegetables (onions, carrots, fennel, celery, red peppers and butternut squash) with rosemary at 220°C until caramelised, then blitzes them in batches with tinned plum tomatoes and water into a smooth, freezer-ready sauce. It makes 20 portions at 58 kcal each, keeps in the fridge for 3 days …
Jamie Oliver’s smash burger fries onion rings in oil, pushes them to one side, squashes a thin patty of seasoned mince into the same pan, smashes the onions into the meat with a fish slice, then cooks it 2 minutes a side until gnarly and crisp. It goes in a toasted bun with ketchup, gherkins …
Jamie Oliver’s chicken and mushroom bake puts skin-on chicken thighs, mixed mushrooms, a tin of condensed mushroom soup, butter beans, basmati rice, frozen spinach and lemon zest in one roasting tray, covers it with foil and bakes it at 200°C for 50 minutes. The rice cooks in the tray, absorbing the soup, bean liquid and …
Jamie Oliver’s sweet pea chicken pounds blanched peas with garlic, almonds, mint, Parmesan, olive oil and lemon in a pestle and mortar into a rough, bright green smash, then serves it alongside bashed chicken breasts pan-fried for 5 minutes. Two ingredients cooked, the rest pounded raw. It serves two in 10 minutes at 441 kcal. …
Jamie Oliver’s broccoli soup and cheesy soldiers air-fries frozen broccoli and spring onions until soft, blitzes them in the drawer with Cheddar, a stock cube, parsley and boiling water, then heats the soup through for a final 5 minutes. Cheesy, seed-crusted toast soldiers cook in the small drawer alongside. It serves two in 28 minutes …
