Trusted British chef recipes, tested at home
Jamie Oliver’s sweet shortcrust pastry is a rich, crumbly base made with plain flour, icing sugar, cold butter, eggs and vanilla bean paste. It comes together in 10 minutes and makes about 1kg, enough for two tarts or pies. He calls it “reliable” in Simply Jamie (2024), and the name is really a promise about …
Jamie Oliver’s harissa butter beans fries sliced garlic and parsley stalks in olive oil until golden, pours in a tin of butter beans with all their liquid, stirs in harissa paste, and simmers everything until the starchy bean juice thickens into a silky, spicy sauce. Finished with lemon and chopped parsley. Five ingredients, 12 minutes, …
Jamie Oliver’s Sichuan pepper beef brisket rubs a kilo of unrolled brisket with ground Sichuan peppercorns and Chinese five-spice, sits it on a bed of onions, orange juice, garlic, ginger, soy, balsamic and honey, covers it tightly and slow-roasts at 140°C for 3 hours until it falls apart. You pull the meat in the tray, …
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 …