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Save with Jamie: Shop Smart, Cook Clever, Waste Less by Jamie Oliver

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Notes about this book

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Notes about Recipes in this book

  • Giant veg rösti, poached eggs, spinach, and peas

    • moniquerose on November 10, 2013

      I love this dish. It's simple and filling for a brunch/lunch dish (though I've made it for dinner, too!). I grate my carrot/potato manually - if using a box grater, use the smaller holes as it makes a crispier rosti. I prefer to spread the rosti over two baking trays. The pea, spinach and feta is a great acompaniment, but I use an oil, white wine vinegar and dijon mustard dressing on the peas instead of the lemon one Jamie suggests.

    • eliza on December 30, 2013

      Really liked it! I streamlined by letting the salted veg sit in a strainer to drain (saves another bowl to clean later), and also used 2 baking sheets to cook it. I made 2 changes, one was to use edamame for some of the peas, and the other was to put the salad and feta on top and to bake in the oven a few more minutes before adding the eggs. Will make again.

  • Chicken & chorizo paella

    • Delys77 on August 21, 2014

      Pg. 98 I increased the Chicken to 4 thighs and the chorizo to 4 oz (1 sausage). This was a very good little dish, with the lovely valencia rice plumping up perfectly in the allotted time, while still retaining it's shape and texture. I would probably brown the sausage a little first, which might allow you to go with a bit less oil, then add the rest of the ingredients. This would also impart more of the sausage's flavour to the dish. On the whole, very easy and very good.

  • Spiced beef tagine

    • Susan_F on April 02, 2014

      Don't think I'd make this again. It was ok but nothing special.

    • eliza on December 21, 2013

      Loved this one. Very easy, tasted great.

  • Punchy crunchy lamb noodle salad

    • FJT on May 02, 2017

      This was a delicious surprise. I was looking for another way to use up leftover roast lamb (other than shepherd's pie) and came across this dish. The dressing is lovely and everything combined was great. Note to self, next time use a larger bowl!

  • Sicilian squash & chickpea stew

    • Delys77 on January 07, 2014

      Pg. 28 This dish take about an hour and a half but there is not a huge amount of busy time. other than chopping the onion and squash there isn't a tonne of work, and the rest consists of slow sauteeing and simmering. I did find the flavours nice but as per usual with Jamie he was very loose with his instructions on the amount of raisins and olives required. Both are quite flavourful so I went with a small handful and in both cases I wanted a bit more sweet raising and pungent olive in the final dish. Also, the dish was just right for us with 3/4 tsp of chilli flakes.

  • Hungover noodles

    • Varundel on April 19, 2015

      A delicious, quick and satisfying lunch or supper dish. Was sceptical about boiling the vegetables with the noodles rather than stir-frying but it worked a charm and the dressing is packed with flavour.

  • Squash & spinach pasta rotolo

    • FJT on October 16, 2017

      Made with RP's gluten-free lasagna sheets. This was easy to put together and very tasty - all the flavours came through beautifully. Next time I will probably add a good pinch of chilli flakes to the tomato sauce.

    • KarinaFrancis on October 28, 2013

      A winner. Not as effort intensive as it seems and totally worth it.

    • TeamZoRo on November 22, 2016

      I made this with bought pasta sheets and found it hard to roll them up nicely... They kept breaking up!

  • Singapore noodles

    • Delys77 on December 30, 2013

      Pg. 50 Not a bad use for leftover chicken but I think the recipe needs some jazzing up. The pork, chicken, and shrimp combo is nice but all of the seasonings need to be increased a bit and I would definitely add some chili oil or actual chilies to the dish while cooking, not just as garnish. Lastly, he has you season with soy but I think the dish actually requires a bit soy or other liquid in during the cooking. Perhaps a touch of stock, light soy, and shaoshing wine.

    • eliza on March 28, 2015

      Looking for a recipe to use up roast chicken I picked this one. I did omit some of the ingredients as I felt that chicken, pork, shrimp, eggs, and peanuts over complicated it so I chose just chicken and peanuts. Liked the ginger and curry with five spice combo and added a bit of extra liquid and hot sauce at the end. Also, I reduced the cabbage by about half and still had plenty of veggies. A pretty quick meal once the prep is done.

  • Korean stir-fried rice

    • jammydodger on June 24, 2014

      Really good. I used leftover pulled pork (from Bake Off's Winter Kitchen) and some very manky veg - a courgette and two wrinkly peppers - and aside from affirming that I'm crap at poaching eggs this is an excellent recipe, and a great fall back if you have leftover meat and veg to use up.

    • KarinaFrancis on October 28, 2013

      This is a great base dish. I substituted leftover roast pork for the beef and kim chi instead of cabbage, which made it a bit wetter than a fried rice should be but the flavour was out of this world. So quick and easy for a weekday meal with punch.

  • Sweet pea fish pie

    • FJT on March 08, 2014

      A tasty fish pie. I actually followed the recipe and used frozen fish fillets just to see if it worked but next time I would defrost the fish first and just heat it for a few minutes in the milk as I normally would. Really liked the peas and lemon zest in the potato mash - and will do that whenever I make fish pie in future (I don't normally follow a recipe!)

  • Fantastic fish tikka curry

    • FJT on October 31, 2013

      Easy to make and very tasty. The vegetable curry would work well on its own.

  • Chicken pie

    • Delys77 on January 08, 2014

      Tasty little stew which is easily converted into a pie by topping with some store bought pastry. I was out of thyme so I used a bit of dry tarragon and rosemary.

  • Mothership Sunday roast lamb

    • FJT on December 25, 2016

      Made with a 6lb bone-in leg of lamb rather than shoulder. Made this for Christmas dinner (we don't like turkey!) and it was delicious. I didn't add any additional liquid for the final hour of cooking,; it didn't seem to need it and I'd already made Jamie's Get Ahead Gravy recipe (as I do in advance every year) to add to the meat juices. Mint sauce, cabbage and roast potatoes were also excellent plus I roasted some parsnips just for me. Perfect.

  • Portuguese fish stew

    • joneshayley on March 07, 2017

      Very easy and tasty midweek recipe

  • Aubergine daal, handmade chapatis

    • Delys77 on November 04, 2014

      Pg. 58 This was a real winner for us. The eggplants almost turns into a slightly sweet smokey relish with which to top the delicious dal. Both coming together to give the impression of a rich and savoury dinner that is actually quite light and healthful. I did make a few modifications however. 1. I didn't make the roti and just served with a bit more rice. 2. Following this approach I had 5 good sized servings. 3. I don't like curry leaves so I added a bit of ginger and garlic to the tempering oil, along with 1 bird chilli, which was just right for us. 4. I would go with 7 cups of water as I had to simmer uncovered a bit longer to reduce the 8 cups and the texture suffered a bit. 5. I used a rogan josh sauce as opposed to paste so I went with about 4 heaping tablespoons before cooking and another 2 to 3 after cooking to flavour the eggplant a bit more aggressively.

  • Roast chicken & sweet pea risotto

    • saladdays on April 28, 2014

      A good, moist risotto making use of left-over roast chicken, needs seasoning well as it is made with a quick chicken carcass stock to which has nothing else is added. Unfortunately I didn't have any left-over wine but I'm sure an added glass would enhance the taste.

  • Mexican Caesar salad

    • Delys77 on January 12, 2015

      Pg. 110 This wasn't as Mexican as I would have liked, but it was still very good. I would go with much more seasoning for the chicken, that might help in the Mexican department. Also, perhaps a bit of chipotle in the dressing. Otherwise very fresh and tasty and relatively light. I might even consider adding a few croutons to this. Makes about 3 dinner sized servings without bread.

  • Delicious chicken liver Bolognese

    • jammydodger on June 26, 2014

      I love chicken livers, but really don't eat them often enough. This recipe is a great way to use them; they add a savoury flavour that really works with the spaghetti. This recipe is going to become a favourite, I think. Even my fussy toddler tried some (mainly the spaghetti, I admit).

    • Carol.Furness on August 13, 2014

      This recipe is delicious and surprisingly not too strong in liver flavour. Cheap too.....50p for a pack of chicken livers can't be bad.

  • Mothership Sunday roast brisket

    • FJT on March 08, 2014

      Super easy to prepare and so effective. I cooked the brisket for 5 hours and it was perfectly pullable ...loving the leftovers! This recipe will be made over and over!

    • Lindalib on March 05, 2014

      This was a hit and relatively simple to prepare. I had hoped to use the leftovers in another recipe, but there were no leftovers. I did use dried rosemary because I didn't have the fresh rosemary the recipe calls for, and it seemed to be just fine.

  • The best cauliflower & broccoli cheese

    • KarinaFrancis on November 24, 2013

      Made this for a thanksgiving dinner and it was a hit, even with someone who didn't like cauliflower. Very nice variation on a standard cauliflower cheese.

  • Beetroot fritters, dressed lentils & leaves

    • JennyR on October 16, 2015

      Love these fritters, add a wee bit more flour than recipe calls for and substitute feta for the cottage cheese and they are just gorgeous. succesfully made gluten free too.

    • FJT on January 29, 2015

      These fritters were an epic fail - couldn't get them to hold together in the frying pan and ended up as mush. It might be because I had to use gluten-free flour, but I seriously doubt it. Won't be making these again.

  • Beef noodle soup

    • jammydodger on June 11, 2014

      Nice enough noodle soup, although maybe the stock could have done with a bit more 'oomph'. Admittedly didn't follow the recipe exactly: only 2 cloves of garlic, hoisin instead of BBQ sauce, shredded ginger from a jar, and I tweaked the veg slightly. The brisket was tasty in it though. Would make again.

  • BBQ pulled pork, waffles and slaw

    • lou_weez on May 15, 2017

      This was an easy, delicious and naughty way to use up leftover pork. It reminded us of a dish we had at Frank's in Austin, Texas of fried chicken on waffles with bacon and maple syrup...ahhh good times :)

  • Grated rainbow salad, sesame feta fritters

    • Delys77 on August 25, 2014

      Wouldn't likely repeat this one. The beets essentially turn the whole thing into a purple mess, and the dressing isn't flavourful enough to dress all the veg, pita, and couscous. I would add some garlic, and perhaps some sumac. Also the pita chips could have some seasoning on them. The little feta and sesame fritters however were very good.

  • Squash rigatoni

    • Delys77 on November 08, 2015

      Not a winner for us. Far too starchy and sweet.

    • CarlBoddy on October 10, 2017

      Used roasted butternut squash. Not too sweet, just about right. Added a grate of nutmeg and a tablespoon of leftover ricotta. It looks thick but becomes saucy when you add the reserved pasta water.

  • Sweet potato & spinach frittata

    • Delys77 on March 07, 2014

      Pg. 56 Very easy and super flavourful. My one major quibble is the amount of sweet potatoes. I went with 1 average sweet potato and I had plenty. Plus Jamie would have you roast whole potatoes for 50 minutes, but I found it easier to simply cube them up, season and roast. I also simply baked in a pie plate at 350 fro about 30 minutes. Turned out just right.

  • Hit 'n' run traybaked chicken

    • eliza on May 15, 2016

      So easy, tasted very good. I subbed in some zucchini for some of the peppers and topped with spinach at the end for even more veggies. Served with quinoa and lentils to soak up the sauce. Took about 20 min to prepare, then all hands off time.

    • Kitchenangel on August 27, 2014

      I personally do find this a quick to assemble dish. As it's nearly always in my fridge, I scatter some chorizo throughout for extra taste.

    • sharifah on April 10, 2014

      Nice dish - quick to assemble for a weeknight dinner. Combo of smoked paprika, balsamic vinegar and veggie juices makes a nice sauce.

    • redjanet on July 23, 2014

      Easy, tasty and healthy dish. Great flavours for summer or anytime. I wouldn't quite say it is "hit 'n' run" as between the chopping and cooking it takes over an hour, but it is easy to do and once you're finished prepping you can relax while it is cooking away in the oven and making your house smell nice.

  • Pork meatloaf, spaghetti sauce

    • Delys77 on February 24, 2015

      Overall pretty good except that I think the loaf would be nicer as meatballs as there would be more chance to brown. Also the carrots seemed odd to me.

    • aargle on October 30, 2014

      We all really enjoyed this recipe - very straightforward and very filling. Added rosemary as per Jamie's suggestion. Definite repeat

  • Happy & hearty Scottish broth

    • saladdays on January 07, 2014

      A good recipe to use up the rest of a joint of lamb, the bones are used to flavour the broth. Jamie suggests cooking the pearl barley separately and adding it to the broth, not sure why. I cooked it in the pot along with all the vegetables. A tasty one pot meal, it says it will feed 6, the portions would be extremely generous. After 2 of eating it for supper there was still enough to eat again and again and freeze some.

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  • ISBN 10 0718158148
  • ISBN 13 9780718158149
  • Published Aug 29 2013
  • Format Hardcover
  • Page Count 288
  • Language English
  • Countries United Kingdom
  • Publisher Penguin Books Ltd
  • Imprint Michael Joseph Ltd

Publishers Text

Jamie gets the nation cooking clever, shopping smart and wasting less with his new cookbook, Save with Jamie. "This year, I've got the message loud and clear that as everyone comes under bigger and bigger financial pressure, they want help to cook tasty, nutritious food on a budget - so this book was born completely out of public demand. Save with Jamie draws on knowledge and cooking skills to help you make better choices, showing you how to buy economically and efficiently, get the most out of your ingredients, save time and prevent food waste. And there's no compromise - I'm talking big flavours, comfort food that makes you happy, and colourful, optimistic dishes. Our biggest luxury is knowledge, whether times are hard or not, so get kitchen smart and smash the recession." Jamie Oliver started cooking at his parents' pub, The Cricketers, in Clavering, Essex, at the age of eight. His television and publishing career began in 1999 with The Naked Chef series. Since then he has set up Fifteen restaurant in London, changed school dinners in the UK and revolutionized home cooking. His charity, The Jamie Oliver Foundation, seeks to improve people's lives through food. He writes for publications in the UK and around the world, including his own Jamie Magazine. Jamie lives in London and Essex with his wife Jools and their children.

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