9 of Jamie Oliver's best recipes include his Sunday roast, Spanish tortas, pasta, pot pie, soup, salad, and more.
Our round-up of Jamie Oliver's best vegetarian recipes for your next dinner party or family weeknight meal, including pasta, curry and more.
Caponata is a masterclass in balancing sweet, sour and salty. It's most often made with aubergine, which you have to fry in lots of olive oil first, making it less of a weeknight situation. This buttery cauliflower version is all done in the oven and to me it's just as good as the aubergine version. It has the texture of a stew and can be eaten warm as an antipasto, as is most common in Italy, or on toast or tossed through pasta.
Try this crispy yorkshire pudding with chewy interior. It's a nice indulgent for the holiday season. Garnish them with creme fraiche and enjoy the bite of cripsy goodies.
Perfectly roasted veg can totally make a Sunday dinner – keep it simple with this classic combo.
It's pure heaven.
Yesterday I shared my obsession with Jamie Oliver’s Food Revolution cookbook. Everything I have made from it has been amazing. I highly recommend it. This chicken was no exception. It is a fa…
Jamie Oliver has become our go-to chef when it comes to eating healthy. And in his latest cookbook – 5 Ingredients: Quick and Easy Food – Jamie...Read More
We all need extraordinarily tasty ways to get in the good stuff, and with five of your 5-a-day per portion, this dish makes me very happy.
Jamie Oliver spaghetti carbonara is a popular Italian dish made with spaghetti, eggs, bacon, and Parmesan cheese. It is a rich and hearty dish that is perfect for a winter meal. There are many different ways to make spaghetti carbonara, but this guide will show you how to make a traditional version of the dish.
This juicy roast pork belly is paired with roasted fennel and a super simple saffron and Parmesan risotto, perfect for a hearty weekend dinner.
The absolute classic recipe for crisp and fluffy Yorkshire puddings.
Who doesn’t love a curry? This brilliant curry sauce recipe heroes store-cupboard ingredients you can pick up from your local shop, and can be used in loads of ways. I’ve used chicken here, but you could absolutely use salmon, white fish or prawns – just cook them through in the sauce. Or, you could celebrate veggies – simply roast chunks of squash, sweet potato, cauliflower or aubergine tossed in curry paste, then add to your sauce to serve. Or just serve the sauce as it is with rice or flatbreads – winner!
This tasty, nutritious minestrone soup is brilliant at embracing what you’ve got in your fridge. We make it every month and all the kids love it – it’s one of the dishes where they always go in for seconds. It’s super-easy to tweak according to the vegetables you have in the house – embrace the seasons but also use the best of your freezer and store cupboard, let it flex for you.
Let me show you how well you can bake in the air fryer – this is a brilliant little recipe that I know you’re going to love. These savoury scones are absolutely delicious – crispy and golden, but also fluffy inside – and you can knock them together really quickly. Serve with soup, salad or as part of a ploughman’s lunch. And once you've given these a try, why not take them in a different direction or give a sweet version a whirl – the possibilities are endless.
Potato dauphinoise doesn't need to be a labour of love – this easy version is on the table in just 30 minutes. If you're after a next-level side dish for roast dinners, Christmas or Thanksgiving, this ticks a lot of boxes.
Simple as roast potatoes are, there’s a handful of tiny, but important, details – picked up throughout my cooking career – that when combined give you this ultimate recipe, which I believe creates the perfect roast potato. What a luxury.
This Jamie Oliver Chicken Liver Recipe is one of the best chicken liver recipes ever. It’s a kind of stew made with chicken liver, onion, and tomato sauce, and seasoned with cumin, among other spices.This easy chicken liver recipe is also known as Kamounia or Chicken Liver Stew. While it originates from African cultures, like Tunisia, it’s also popular in Lebanon.