• Eat Your Books

  Published in Canada in advance of US publication; previously published in the UK as "Jamie Does..."

Notes about Recipes in this book

• Carrot and orange salad

  • Eurydice on May 20, 2011

    Good accompaniment for tagines

• Country chicken and bean soup

  • Eurydice on May 03, 2012

    I adapted this to make use of chicken carcass remaining after making chicken pie. Will certainly make again.

• Beef tagine

  • DKennedy on September 05, 2015

    Made this for dinner using my new tagine from Cost Plus. Presoaked the tagine for 2 hours last night, then put it in a cold oven, turning it to 300 degree oven and then leaving it in the oven overnight (turned the oven off after an hour). Like Melissa, I skipped the stove top step. I also cut back on the ras el hanout so it would not be too spicy for my kids. I used 2 1/2 lbs grass fed beef to feed six. This is an easy and inexpensive, and tasty one pot meal, if one plans ahead. Served with TJs naan panini'd with za'atar, feta nigela salad and spicy brownies from Mighty Spice. Note: too much stock with the filling in this pot. Next time, cut back on stock.

  • melissabazley on June 13, 2011

    Great, rich stew. Very easy to make. excellent spice combination. I put it in the oven on 150 degrees for the 3 hours(instead of simmering on stove top) and it was perfect. The meat was tender and moist. I served it with cous cous and natural yoghurt. Delish.

• Spaghetti vongole

  • Astrid5555 on November 14, 2020

    This is such a quick and delicious pasta dish, devoured by both kids in no time. Would cook this a lot if it weren’t that difficult to source fresh clams in Austria.

• Pike perch and roasted beet salad

  • melissabazley on September 15, 2011

    A great recipe, especially loved the roasted beetroot salad. excellent with the sour cream dressing.

• Risotto bianco

  • melissabazley on September 15, 2011

    A brilliant risotto base. Easy & very tasty. I used a whole onion instead of half. Recommend this recipe and will use it as a risotto base from now on

  • mharriman on December 26, 2017

    Excellent recipe. I had lost my reliable 1985 Gourmet magazine recipe and this one worked well as a replacement. I added shredded Parmesan riggiano and sautéed red, green, and yellow sweet bell pepper slices to finish the dish, and the result was very similar to my lost recipe. I really liked using the vegetable broth instead of chicken broth. Served as a bed for baked lobster tails (Christmas).

• Pea and herb risotto

  • melissabazley on September 15, 2011

    Totally delicious...I added grilled haloumi cheese instead of the goats cheese, as well as 125g of creme fraiche. Totally delicious

  • mharriman on January 01, 2019

    Very nice. I served this with lobster tails and it was a perfect accompaniment. I skipped the cheese because there was already a lot going on with the lobster tails and melted butter.

• Chicken, olive and preserved lemon tagine

  • melissabazley on June 13, 2011

    Another easy and tasty tagine. I used 2 chicken breasts, 3 thighs and 2 drumsticks instead of a whole chicken (I don't like cooking with lots of bones) I chopped the chicken in chunks. I had to cook it for a fair bit longer to reduce the liquid. The chicken was very tender and succulent. A great winter dish.

  • herbietea on December 31, 2011

    Page 208

• My favourite paella

  • mummybunny2005 on August 29, 2012

    I make a version of this all the time for my family and they LOVE it. I don't bother boning or skinning the chicken thighs; I brown them and bake them whole. I use half the amount of rice and half the amount of stock for 5 and we always have leftovers. I used diced chorizo from the supermarket and a packet of frozen fruits de mer (mussels, squid, prawns, scallops) and throw it in at the last minute. Sometimes I add a splash of sherry with the rice (like I would vermouth to a risotto). With these tweaks it is easily a storecupboard meal - a treat, mind you, but it takes less than an hour from start to finish and still feels special.

• Mighty meaty stifado

  • herbietea on December 31, 2011

    Page 246

  • herbietea on December 31, 2011

    Beef

• Jansson's temptation

  • spicebite on July 29, 2012

    Comfort food : yum !

• Chicken kebabs with avocado dip

  • mharriman on October 27, 2019

    We loved this dish. The avocado dip is pretty much a guacamole that I’d make again just on its own, but with the spicy Moroccan chicken kebabs, it was delicious. I made my chicken pieces bigger than suggested (thought they looked tiny) and they were great. Served in warmed pita bread with Everyday Palestinian Salad from Zaitoun. I’ve come to realize just about any Jamie Oliver recipe is a hit with my husband.

  • Ro_ on June 30, 2020

    Absolutely delicious, I'll be making this one again.

• Sticky pine nuts and artichokes

  • mharriman on June 30, 2018

    Made this as part of a family tapas dinner. The honey provides a nice foil to the savory taste of artichokes.

• Chorizo and chicken livers

  • mharriman on September 03, 2017

    Delicious and easy to cook. The hardest part was finding chicken livers. Struck out at Giant,Whole Foods, and Wegman's. Thankfully the local butcher shop carried them in their freezer case. I used Salvadoran uncooked sausage and liked the mild seasonings that emphasized paprika. Serving size is tapas for four. Husband and I loved the portion size as an entree with smashed chickpeas( in same cookbook) as a side. Reminded me why I love liver and onions; my liver and onions hating husband loved the dish as well.

• Smashed chickpeas

  • mharriman on September 03, 2017

    Interesting and tasty take on chickpeas, and fit in well on a rainy day. The sherry vinegar, paprika, and dried oregano adds nice flavors. I minced the garlic clove rather than smashed it into the mixture. Very fast and easy to cook; paired well with chorizo and chicken livers (same cookbook).

• Nice and simple Spanish gazpacho

  • mharriman on June 30, 2018

    I made this a day ahead for a family tapas dinner and everyone loved it. It’s creamy and refreshing. I liked that it was easy and pretty quick to make. I used five large beefsteak tomatoes and a loaf of sourdough bread. Served the soup with choices of finely diced cucumbers and red bell pepper garnishes. I ended up pureeing the mixture in batches in a blender. My immersion blender just splattered the ingredients all over the place.

• Prawns on toast (Skagen)

  • Kinhawaii on October 27, 2019

    Loved it!

• Simple crunchy salad

  • Kinhawaii on October 27, 2019

    Love this salad & have been eating versions or variations on this all summer!

• Swedish chicken Caesar salad

  • Kinhawaii on October 27, 2019

    We loved this Caesar salad variation - although we didn’t use quail eggs, used Italian cheeses.