Trusted British chef recipes, tested at home
Jamie Oliver’s lemon fish, spuds and spinach sauce air-fries cubed potatoes golden in one drawer while gently cooking lemon-topped white fish above a blitzed spinach, Cheddar and horseradish sauce in the other. The remaining spinach wilts in the potato drawer at the end. Everything comes together in 32 minutes, serves two, and lands at 451 …
Jamie Oliver’s lamb kofta mixes lamb mince with ras el hanout, chopped dried apricots, pistachios and a third of the couscous, shapes into eight koftas and air-fries them at 180°C for 20 minutes. They’re served on the remaining couscous tossed with chickpeas, herbs and lemon, with harissa-rippled yoghurt and quick-pickled red onion. It serves two …
Jamie Oliver’s chicken and mushroom pastry parcels stuff butterflied chicken breasts with garlicky air-fried mushrooms, parsley, butter and lemon, wrap them in ready-rolled puff pastry, and air-fry them at 200°C for 20 minutes until golden and puffed. They’re served sliced over a quick mustard and white wine cream sauce. Two parcels, 49 minutes, 725 kcal. …
Jamie Oliver’s pear and blackberry crumble cooks pears, apples, blackberries, stem ginger, orange and butter directly in the air-fryer drawer for 40 minutes, then scatters a crunchy topping of porridge oats, cornflakes, demerara sugar and cinnamon over the fruit and blasts it for another 10 minutes until golden and bubbling. It serves six at 378 …
Jamie Oliver’s sweet potato and black bean tacos air-fry Cajun-spiced sweet potato chunks above black beans simmering in the drawer below, then pile both into warm tortillas with a watermelon salsa, crumbled feta and coriander. Vegetarian, serves two, 42 minutes, 614 kcal. The air fryer cooks both components at once without a separate pan. The …
Jamie Oliver’s teriyaki pork ribs cook a rack of baby backs above a teriyaki sauce built directly in the air-fryer drawer, so the ribs render their fat into the sauce as they slow-cook, then get tipped into it to glaze sticky at a higher heat. Seven ingredients, one hour, serves two at 394 kcal. There’s …
Jamie Oliver’s gochujang chicken burgers flatten chicken thighs, dip them in gochujang-spiked egg, coat them in breadcrumbs blitzed with olive oil, and air-fry them crisp at 200°C for 16 minutes. They’re piled into toasted buns with a crunchy vinegar slaw, gochujang yoghurt and sliced green chilli. It serves two at 665 kcal. The recipe is …
Jamie Oliver’s grilled chilli and lemon chicken spatchcocks a whole bird, rubs it with a piri piri-style sauce of charred chillies, roasted garlic, toasted bay, thyme and lemon, then slow-grills it flat on the cool zone of a barbecue for an hour. Half the sauce marinates the chicken, half is reserved raw for spooning over …
Jamie Oliver’s sriracha corn grills whole corn cobs on the barbecue until charred and softened, slices the kernels off, then tosses them in a dressing of mayo, sriracha, lime zest and lime juice with sliced spring onions. Four cobs, 15 minutes, 153 kcal. It’s a side dish, not a main, and Oliver designs it for …
Jamie Oliver’s grilled green grain salad chars asparagus, tenderstem broccoli, green beans, spring onions and green chillies on the barbecue, chops them and tosses them through cooked mixed grains with a blitzed green dressing of avocado, mint, parsley, charred chilli and lemon. Finished with feta and pumpkin seeds. Six servings, 25 minutes, 296 kcal. The …
