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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 this book

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Notes about Recipes in this book

  • 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.

  • 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.

  • 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!

  • 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.

  • 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.

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Reviews about this book

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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
  • 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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