Jamie Oliver's Great Britain: 130 of My Favorite British Recipes, from Comfort Food to New Classics by Jamie Oliver

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Notes about Recipes in this book

  • Heavenly salmon salad, lovely new potatoes, fresh cucumber dill dressing

    • Fiona on November 28, 2011

      Very simple and delicious and healthy. I love the way he grates the cucumber with the herbs inside. I drained off most of the water once I'd grated the cucumber as very watery otherwise.

  • Empire roast chicken, Bombay roasties, amazing Indian gravy

    • jpeek on January 02, 2012

      Cooked this on the Weber BBQ which was delicious. Made for a very good outdoor New Years Eve meal.

    • anya_sf on September 06, 2020

      Marinated overnight, the chicken was moist and full of flavor, especially the skin. I can't imagine roasting a chicken on the actual oven rack, as suggested - just placed a small rack on the roasting pan. My chicken weighed 4.5 lbs so it roasted an extra 20-30 minutes. The tart, spiced gravy was rather odd on its own, but great with the chicken. The potatoes were tasty too, although next time I need to make sure the garlic halves are face down so they soften rather than dry out.

    • stacymarkow on August 25, 2020

      Loved this. Roasting the chicken above the gravy was absolute genius. Using that trick moving forward.

  • Epic roast chicken salad, golden croutons, green beans, sweet tomatoes

    • nqali on September 02, 2012

      Omitted the mustard and vinegar, but mixed up the tomatoes, garlic and green beans into some wholewheat couscous. Really tasty but burnt some of the juices in the pan after taking out the chicken. Be careful next time.

    • Zosia on July 02, 2018

      I made this with leftover grilled chicken so cooked the bacon and croutons stove top. The combination of chicken, tomatoes, beans, bacon and croutons with fresh herbs and sharp mustard dressing was vibrant and had great texture. Delicious!

    • Lsblackburn1 on August 05, 2020

      Epic, indeed! This was very delicious. I made it just like he said and although it took some time, it wasn’t as much work as I feared. Perfect summer dinner.

  • Chestnut pumpkin soup, dried porcini mushrooms, hot sage bread

    • Zosia on January 03, 2014

      Apart from adding great flavour, the dried porcini mushrooms and bacon prevented this soup from being overly sweet. The broth was on the thin side but pureed, the soup was velvety with a not-too-thick consistency. The hot sage bread was quick and easy to make and a nice accompaniment to the soup.

  • Shredded rainbow salad

    • Zosia on January 03, 2014

      Excellent slaw dressed with an assertive vinaigrette - I omitted the mayo - that's elevated by the inclusion of pears, walnuts and fresh mint.

  • Kate & Wills's wedding pie, beef & beer filling, unbelievable pastry

    • Zosia on March 19, 2018

      The flavour was excellent, very rich and meaty, and the texture of the meat was perfect. However, there was far too much liquid and cooking it down wasn't really an option for me as I didn't want to concentrate the flavour further. I drained some of it off before portioning the stew into single-serve ramekins. I substituted store-bought puff pastry for the "unbelievable pastry". It was a hit.

  • ER's Diamond Jubilee chicken

    • lou_weez on February 17, 2022

      I made a few slight changes - used skinless chicken thigh fillets, which cut down the cooking time and as I didn't have any fresh coriander substituted with ground spice. This was a tasty and easy meal to prepare.

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Reviews about Recipes in this Book

  • Queen Victoria sponge

    • Salt Sugar and I

      So some simple dusting of icing sugar over the top and a strawberry in the middle was my final touch and boy oh boy ... YUM.

      Full review
  • Shepherd's pie vs milkman's pie

    • Salt Sugar and I

      It was very different to what I would normally call a Shepherd's pie but in a good way. It was creamy and meaty with the soft mash potato on top and a surprise cheesy layer in the middle.

      Full review
  • ISBN 10 1401324789
  • ISBN 13 9781401324780
  • Linked ISBNs
  • Published Oct 02 2012
  • Format Hardcover
  • Page Count 416
  • Language English
  • Countries United States
  • Publisher Hyperion

Publishers Text

Having grown up in his parents’ gastropub, Jamie Oliver has always had a special place in his heart for British cooking. And in recent years there’s been an exciting revolution in the British food world in general. English chefs, producers, and artisans are retracing old recipes, rediscovering quality ingredients, and focusing on simplicity and quality. Jamie celebrates the best of the old and new (including classic British immigrant food) in his first cookbook focused on England. Here are over 130 great, easy-to-prepare recipes, ranging from salads—Heavenly Salmon and Epic Roast Chicken; to puddings—Rhubarb and Rice Pudding and Citrus Cheesecake Pots; to Sunday lunch—Guinness Lamb Shanks and Roast Quail Skewers; and, of course, the crumbliest scones. America has already fallen for the new British gastropub cooking, with popular restaurants by chefs such as April Bloomfield of The Spotted Pig and the John Dory. Now Jamie shows how to make the same delicious food at home. This is definitely not your grandmother’s mushy peas!

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