Trusted British chef recipes, tested at home
Jamie Oliver’s blackened fish tacos are chunks of white fish coated in a smoky umami paste, charred hard, then stacked in soft corn tortillas. They come with a pineapple crema and charred spring onions, and the whole thing takes 30 minutes to make four. The recipe is actually Ixta Belfrage’s, cooked on Jamie’s series Fast …
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 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 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 Thai hot and sour chicken soup simmers diced chicken thighs, oyster mushrooms and ginger in Thai red curry paste and coconut milk, drops in egg noodles, sugar snaps and edamame, then finishes with crunchy peanut and sesame chilli oil and a squeeze of lime. It serves four, takes 20 minutes, and comes in …
Jamie Oliver’s sticky orange chicken poaches seasoned chicken breasts on a bed of onion petals, then fries them in olive oil with crispy rosemary, orange marmalade and a flambéed brandy glaze, served with microwaved sweet potato mash, dressed watercress and a spoonful of Greek yoghurt. It serves two, takes 20 minutes, and comes in at …
Jamie Oliver’s pressure cooker bolognese browns beef mince and frozen soffritto with rosemary, garlic, tomato purée, red wine, tinned lentils and porcini, clamps on the lid, and pressure-cooks the lot in 10 minutes flat. The pasta boils alongside, and everything tosses together with Parmesan for a weeknight dinner in 20 minutes. It serves four at …