The world's most charming chef cooking the world's most charming breakfast.

Chef Jamie Oliver shares 3 quick and easy recipes with 5 ingredients or fewer.

Jamie Oliver's Crispy-Bottomed Vegetable Steamed Dumplings are a delicious vegan twist on the Chinese classic. Made with plant-based ingredients, these dumplings are fresh and light, with a satisfying crispy base.

Philip Oliver Hale (1963), es un pintor figurativo estadounidense, que actualmente reside en Londres, Inglaterra.

This really easy beef and pork meatball recipe with simple tomato sauce delivers big on flavour – a simple, wholesome dinner for the whole family.

Jamie Oliver's 5 ingredient pesto chicken wrapped in flaky pastry, as seen on his Channel 4 series, Quick & Easy Food, is a brilliant midweek meal that'll be ready in just 30 minutes.

Jamie Oliver's easy interpretation of a butter chicken, as seen on his Channel 4 series, Keep Cooking Family Favourites, features a rich and flavourful cashew butter sauce.

Image 5 of 7 from gallery of RIBA Announces Six Winners for South East Awards. Cinque Ports Street; Rye / Jonathan Dunn Architects. Image © Oliver Perrot

Medical Medium: Tomato & Olive Pockets - now at www.medicalmedium.com

These pancakes cook like real pancakes and work well as a salty or sweet breakfast/snack!! Great texture, color, and flavor :)

A quick and easy twist on the classic carbonara, this 12-minute dish highlights simple flavours and fresh ingredients, with minimal effort. As seen on the Channel 4 series Jamie's One Pot Wonders.

Explore _ilkin_'s 367 photos on Flickr!

Onions stew until soft and sweet in this satisfying one-pot chicken dish flavored with saffron, turmeric, lemon, and olives.

Pastitsio

White and smooth. Notice the little olive trees at the bottom.

Pensford, Somerset / England (by Oliver Jordan).

Two very irresistible and frothy iced coffee drinks are compared. Learn how to make Dalgona coffee and Greek frappe, and learn the differences

Mit "Sizilien - Das Kochbuch" ist Girogio Locatelli ein großer Wurf gelungen: Authentische sizilianische Rezepte begeistern und bringen italienisches Flair auf den heimischen Teller.

A semi-Greek sorghum salad with cucumber, kalamata olives, basil, and artichokes. Pack this sorghum salad for a filling and tasty picnic or work lunch.

Le gouter au jardin La première fleure du jardin Sisters Talking On A Hill Le matin dans le parc A l’ombre du parasol La Demobilisation L’enfant à la Grenade As We Dance Around – …

im not good with descriptions. its about Oliver Moy and Tessa Mcguire in Junior year of high school.

While quick chicken recipes are pretty common, many of them can be boring, using the same old techniques with little variation. But in years of cooking, I've never seen anything quite like this. Raw chicken thighs are blended up with aromatics like ginger, garlic, and scallions to make a paste, which is then quickly folded into cabbage leaves and steamed. It actually comes together far more quickly than you'd think.

Fragrant and full of flavour, this easy, warming chicken balti is healthy, too.

Vegan baklava cigars are an impressive yet rather quick to make dessert. They are refined sugar free and are way healthier than the non-vegan version.

pronounced gaw-WUMP-kee, literally meaning 'little pigeons'. Probably the best known Polish food. The ground meat & rice type in tomato sauce are the most common, but the seasonings and stuffings vary from region to region and there are many other varieties, including vegetarian versions like the one listed here.

You will love the rich flavours of this lamb loin recipe by Chris Horridge. Luscious lamb loin is paired with a creamy Parmesan risotto and wild mushrooms

Ultra savoury tender braised green beans with tomatoes herbs and olive oil

This beautiful chicken cacciatore simply bubbles away in the oven, making it perfect for gatherings

Will Fisher, founder of antique and reproduction house Jamb Limited, is known around London as the antique dealer with an eye, which he applies artfully no

Full of great veggies and high-fibre quinoa, this easy-to-make salad is nutritious, delicious and super-satisfying. Top with juicy pomegranate seeds for a great burst of flavour.

There’s a cafeteria-type restaurant that I frequent because it has the best mutabbal (similar to baba ghanoush) ever. It’s a Toronto-based Middle Eastern chain and I love it. My husba…

Swap your usual Friday night takeaway for this amazing and comforting homemade chicken curry. It’s fresh, fragrant, crammed with flavour, and the charred chicken is so ridiculously tender it falls right off the bone. Everyone needs to try this super-tasty Gurkha curry – trust me, it’s happiness guaranteed and people go mad for it.

The love of chicken in a bucket up and down the UK is clear to see. So, here's a tasty, homemade version with upgraded chicken and two exciting veggie sides. Enjoy JFC!

Make your porch even more inviting by painting it one of these designer-approved hues. Here, several paint experts and designers share their favorite porch paint colors that will instantly elevate your home's exterior landscape.

Oktoberfest has somewhat strayed from its roots. The first festival in 1810 was thrown to celebrate the marriage of German Crown Prince Ludwig, who later became King, and Princess Therese of Saxony-Hildburghausen, but it's become a decadent celebration of fall flavours and fine beers for Germans and other citizens worldwide. The 16-day festival is held annually in Munich, beginning the third weekend in September and continuing through the first Sunday in October. A celebration of German culture, Oktoberfest is an intoxicating extravaganza of beer, bratwurst and Oompah bands with many embracing the spirit of the festival, donning traditional deerskin lederhosen or embroidered dirndls. Hacker-Pschorr Biergarten, just one of the 35 giant beer tents stretching over 26 hectares in central Munich First things first, though: beer. Strong concoctions were brewed for fair Ludwig and Therese back in the day, and this continued every year following for their anniversary. The tradition stuck. To decide which Oktoberfest brews pair best with menus, here's a simple rule of thumb: lighter Wiesen-style Oktoberfest beers with the first course; more traditional, malty Oktoberfest beers with the second; and Pumpkin ales with dessert. Bratwurst with braised sauerkraut and German-style fried potatoes Depending on how much time you want to take away from the more liquid-focused portion of your Oktoberfest celebration, you might want to enjoy some traditional German dishes such as Hendl (chicken), Schweinebraten (roast pork), Schweinshaxe (grilled ham hock), Steckerlfisch (grilled fish on a stick), Würstl (sausages) along with Brezeln (Pretzel), Knödel (potato or bread dumplings), Käsespätzle (cheese noodles), Reiberdatschi (potato pancakes), Sauerkraut or Rotkohl/Blaukraut (red cabbage) along with such Bavarian delicacies as Obatzda (a spiced cheese-butter spread) and of course, every Wurst (sausage) this side of Munich. Prost! Potato & Sauerkraut Kartoffelpuffer Makes about 30 3 pounds russet potatoes, peeled and shredded 1-1/2 cups shredded peeled apples 1-1/2 cups sauerkraut, rinsed and well drained 6 eggs, lightly beaten 6 tbsp all-purpose flour 2 tsp salt 1-1/2 tsp pepper 3/4 cup canola or peanut oil Sour cream, cured salmon & chopped green onions, for garnish In a large bowl, combine the potatoes, apples, sauerkraut and eggs and mix well. Add the flour, salt and pepper, and stir into potato mixture. Meanwhile heat 2 tablespoons of oil in a large nonstick skillet over medium heat. Drop the batter by 1/4 cupfuls into the oil, pressing lightly to flatten. Fry in batches until the latkes are golden brown on both sides, using remaining oil as needed. Drain briefly on paper towels. Serve on a warm platter as an appetizer garnished with sour cream, cured salmon and green onions. Jaegerschnitzel Serves 4 4 boneless pork chops 1/2 pound bacon, chopped 2 cups cremini mushrooms, quartered 2 tbsp olive oil, plus more if necessary 1/2 cup flour, for dredging 2 large eggs, lightly beaten 1 cup bread crumbs 4 tbsp Butter 4 tbsp Flour 3 cups beef broth Salt and Pepper To prepare the pork, cut each pork chop in half through the middle to create two thinner pieces out of each chop. Place each pork chop in a ziploc bag, and with a mallet, pound to flatten to about 1/4-inch thick. Season each piece with a bit of salt. Then dredge the pork in the flour, dip in the lightly beaten eggs, and coat in the bread crumbs. Set the breaded chops aside. In a large pan, over medium heat, cook the bacon until it just begins to get crispy, about 5-7 minutes. Use a slotted spoon to remove the bacon, leaving the rendered fat in the pan. Set the bacon aside. Add the mushrooms to the bacon fat remaining in the pan and cook for 5-7 minutes over medium heat until the mushrooms are tender and lightly browned. Use a slotted spoon to remove the mushrooms and set aside. Add 1-2 tablespoons of olive oil to the bacon fat remaining in the pan, so that you have a very thin, even layer of bacon fat and oil. Add the breaded pork cutlets and cook for 2-3 minutes on each side, over medium heat, until they become lightly browned and cooked through. Cook in batches, adding more oil between each batch, if necessary. Set the cooked pork aside. If the pan has any burned bits on the bottom, clean the pan before proceeding or use a new pan for the following steps. Add butter and flour to the pan over medium heat. Whisk to combine. Cook for a minute or two. Then, gradually begin whisking in the beef stock. Bring to a simmer. Simmer for about 5 minutes, whisking frequently. The sauce will thicken. Season with salt and pepper, to taste. Add the cooked pork cutlets, mushrooms, bacon, and any juices to the sauce. Gently move the pan to coat the pork in the sauce. Cook for a minute or two to reheat all components. Taste and adjust seasonings if necessary. Serve with warm butter-sautéed spaetzle or German-style fried potatoes. Spaetzle Serves 4-6 1 cup all-purpose flour 1 tsp salt 1/2 tsp ground pepper 1/2 tsp ground nutmeg 2 large eggs 1/4 cup milk 3 tbsp unsalted butter 2 tbsp minced fresh thyme or chives In a large bowl, combine the flour, salt, pepper, and nutmeg. In another mixing bowl, whisk the eggs and milk together. Make a well in the center of the dry ingredients and pour in the egg-milk mixture. Gradually draw in the flour from the sides and combine well; the dough should be smooth and thick. Let the dough rest for 10 to 15 minutes. Bring 3 quarts of salted water to a boil in a large pot, then reduce to a simmer. To form the spaetzle, hold a large holed colander or slotted spoon over the simmering water and push the dough through the holes with a spatula or spoon. Do this in batches so you don't overcrowd the pot. Cook for 3 to 4 minutes or until the spaetzle floats to the surface, stirring gently to prevent sticking. Dump the spaetzle into a colander and give it a quick rinse with cool water. Melt the butter in a large skillet over medium heat and add the spaetzle; tossing to coat. Cook the spaetzle for 1 to 2 minutes to give the noodles some color, and then sprinkle with the chopped chives and season with salt and pepper before serving. German-Style Fried Potatoes - Bratkartoffeln Serves 4 1 1/2 lb small potatoes, boiled in their skins, peel, then place the potatoes in the fridge overnight) 1 medium onion, finely chopped 4 thin slices of bacon or speck, cut into small cubes 2-3 tbsps of olive oil & butter (50/50) Salt and black pepper to season Slice the cold potatoes into thin 1/8" slices, then set aside. Add about 1 tbsp of the oil to a large frying pan and heat gently. Fry the onions till soft then add the bacon pieces. Continue frying till the bacon and onions are lightly browned then remove from the pan with a slotted spoon. Set aside for now. Add the remaining oil and butter to the pan and fry the potato slices over a low/medium heat, turning them occassionally. Allow them to brown lightly on one side before turning, repeating the process till most of the potatoes are golden brown. Once the potatoes are almost done, return the onion and bacon mix to the pan, season with salt and plenty of black pepper, then continue frying over a medium heat till everything is nicely browned. German Chocolate Brownies Serves 10-12 4 oz unsweetened chocolate, coarsely chopped 3/4 cup unsalted butter, cut into cubes 1 cup granulated sugar 3 large eggs 1 tsp vanilla extract 1/4 tsp salt 1 cup all-purpose flour Topping: 1/2 cup evaporated milk 1/2 cup granulated sugar 1 egg yolk, beaten 4 tbsp unsalted butter 1 tsp vanilla extract 1/2 cup chopped pecans, toasted and cooled 1/2 cup flaked coconut, toasted Preheat oven to 350°F. In a medium saucepan, cook the chocolate and butter over low heat until the chocolate has melted, about 6-8 minutes. Let cool about 10 minutes, then whisk in the sugar, eggs, vanilla and salt. Gradually add in flour, and stir until just combined. Line an 8 or 9-inch square baking pan with parchment paper, or line with foil and spray with nonstick spray. Pour in the batter into the prepared pan, smoothing as needed with a spatula. Bake for 30-35 minutes. Once done, set on a wire cooling rack. For the Topping: In a large saucepan combine evaporated milk, sugar, egg yolk and butter and cook over low heat, stirring constantly, until thickened, about 5-7 minutes. Remove from heat and stir in vanilla, pecans, and coconut. Spread the topping over the brownies while still warm. To serve, gently remove the brownies from the pan and cut as desired.