The Return of the Naked Chef by Jamie Oliver

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  • Bacon sarnie my style

    Bacon sarnie my style (page 25)

    from The Return of the Naked Chef The Return of the Naked Chef by Jamie Oliver

    • Categories: Sandwiches & burgers; Breakfast / brunch
    • Ingredients: sandwich bread; dry-cured bacon; brown sauce
    show

  • Midnight pan-cooked breakfast (page 27)

    from The Return of the Naked Chef The Return of the Naked Chef by Jamie Oliver

    • Categories: Egg dishes; Suppers; Breakfast / brunch; English
    • Ingredients: mushrooms; tomatoes; sausages; eggs; bacon; bread
    show

  • Figs, honey and ricotta (page 28)

    from The Return of the Naked Chef The Return of the Naked Chef by Jamie Oliver

    • Categories: Breakfast / brunch; Italian; Vegetarian
    • Ingredients: figs; honey; ricotta cheese
    show

  • Beef tomatoes, basil, ham and mild cheese on thick toast (page 30)

    from The Return of the Naked Chef The Return of the Naked Chef by Jamie Oliver

    • Categories: Sandwiches & burgers; Breakfast / brunch
    • Ingredients: ham; basil; white bread; mild white cheese; beefsteak tomatoes
    show

  • Pukkolla (page 32)

    from The Return of the Naked Chef The Return of the Naked Chef by Jamie Oliver

    • Categories: Breakfast / brunch
    • Ingredients: walnuts; almonds; dates; porridge oats; bran; dried apricots
    show

  • Homemade yoghurt (page 35)

    from The Return of the Naked Chef The Return of the Naked Chef by Jamie Oliver

    • Categories: Breakfast / brunch
    • Ingredients: live yogurt; milk
    show

  • Pan-toasted almonds with a touch of chilli and sea salt (page 39)

    from The Return of the Naked Chef The Return of the Naked Chef by Jamie Oliver

    • Categories: Canapés / hors d'oeuvre; Snacks
    • Ingredients: red chiles; sea salt; almonds
    show

  • Smashed spiced chickpeas (page 40)

    from The Return of the Naked Chef The Return of the Naked Chef by Jamie Oliver

    • Categories: Dips, spreads & salsas; Snacks; Canapés / hors d'oeuvre; Small plates - tapas, meze; Vegan; Vegetarian
    • Ingredients: cumin seeds; chickpeas; lemons; dried red chiles
    show

  • Black olive tapenade (page 42)

    from The Return of the Naked Chef The Return of the Naked Chef by Jamie Oliver

    • Categories: Dips, spreads & salsas; Canapés / hors d'oeuvre; Snacks; Small plates - tapas, meze; Mediterranean
    • Ingredients: lemons; black olives; olive oil; canned anchovies
    show

  • Blackened sweet aubergine (page 42)

    from The Return of the Naked Chef The Return of the Naked Chef by Jamie Oliver

    • Categories: Dips, spreads & salsas; Small plates - tapas, meze; Middle Eastern; Vegan; Vegetarian
    • Ingredients: aubergines; coriander leaves; cumin seeds; lemons
    show

  • Smashed courgette paste (page 43)

    from The Return of the Naked Chef The Return of the Naked Chef by Jamie Oliver

    • Categories: Dips, spreads & salsas; Small plates - tapas, meze; Canapés / hors d'oeuvre; Snacks; Vegan; Vegetarian
    • Ingredients: lemons; mint; courgettes; olive oil; dried red chiles
    show

  • Marinated olives (page 45)

    from The Return of the Naked Chef The Return of the Naked Chef by Jamie Oliver

    • Categories: Canapés / hors d'oeuvre; Small plates - tapas, meze; Vegan; Vegetarian
    • Ingredients: olives; coriander seeds; bay leaves; Greek oregano; dried red chiles; olive oil
    show

  • Blackened marinated peppers (page 45)

    from The Return of the Naked Chef The Return of the Naked Chef by Jamie Oliver

    • Categories: Small plates - tapas, meze; Vegan; Vegetarian
    • Ingredients: coriander seeds; yellow peppers; red peppers; basil; olive oil; dried red chiles
    show

  • Slow-cooked and stuffed baby bell chilli peppers (page 46)

    from The Return of the Naked Chef The Return of the Naked Chef by Jamie Oliver

    • Categories: Small plates - tapas, meze
    • Ingredients: capers; hot cherry peppers; balsamic vinegar; parsley; canned anchovies; rocket; olive oil
    show

  • Marinated anchovies (page 48)

    from The Return of the Naked Chef The Return of the Naked Chef by Jamie Oliver

    • Categories: Small plates - tapas, meze
    • Ingredients: canned anchovies; lemons; fennel seeds; olive oil
    show

  • Grilled butterflied sardines (page 48)

    from The Return of the Naked Chef The Return of the Naked Chef by Jamie Oliver

    • Categories: Grills & BBQ; Small plates - tapas, meze
    • Ingredients: dried red chiles; lemons; fresh sardines; breadcrumbs; Greek oregano; parsley
    show

  • Marinated squid with chickpeas and chilli (page 49)

    from The Return of the Naked Chef The Return of the Naked Chef by Jamie Oliver

    • Categories: Salads; Small plates - tapas, meze
    • Ingredients: fresh ginger; red chiles; squid; chickpeas; lemons; parsley; coriander leaves
    show

  • Salted and spiced prawns (page 49)

    from The Return of the Naked Chef The Return of the Naked Chef by Jamie Oliver

    • Categories: Small plates - tapas, meze
    • Ingredients: spices of your choice; prawns; sea salt
    show
  • Asian-infused tuna

    Asian-infused tuna (page 51)

    from The Return of the Naked Chef The Return of the Naked Chef by Jamie Oliver

    • Categories: Salads; Small plates - tapas, meze; Asian
    • Ingredients: coriander leaves; soy sauce; avocados; sashimi grade tuna; limes; sesame seeds; sesame oil; coconut milk; red chiles; fresh ginger
    show

  • Mozzarella and grilled chilli salad (page 56)

    from The Return of the Naked Chef The Return of the Naked Chef by Jamie Oliver

    • Categories: Salads; Appetizers / starters; Vegetarian
    • Ingredients: store-cupboard ingredients; chiles; basil; mozzarella cheese
    show

  • Squashed cherry tomato and smashed olive salad (page 58)

    from The Return of the Naked Chef The Return of the Naked Chef by Jamie Oliver

    • Categories: Salads; Appetizers / starters; Vegan; Vegetarian
    • Ingredients: olives; cherry tomatoes; basil; rocket; store-cupboard ingredients; pear tomatoes
    show

  • Couscous with grilled summer vegetables and loadsa herbs (page 60)

    from The Return of the Naked Chef The Return of the Naked Chef by Jamie Oliver

    • Categories: Salads; Appetizers / starters; Summer; Vegan; Vegetarian
    • Ingredients: red chiles; spring onions; courgettes; mixed herbs; asparagus; store-cupboard ingredients; instant couscous; red peppers
    show

  • Warm salad of winter leaves, bacon and Jerusalem artichokes (page 63)

    from The Return of the Naked Chef The Return of the Naked Chef by Jamie Oliver

    • Categories: Salads; Main course
    • Ingredients: basil; mesclun; balsamic vinegar; bacon; Jerusalem artichokes
    show

  • Watercress, rocket, sweet pear, walnut and Parmesan salad (page 64)

    from The Return of the Naked Chef The Return of the Naked Chef by Jamie Oliver

    • Categories: Salads; Appetizers / starters; Vegetarian
    • Ingredients: watercress; rocket; Parmesan cheese; pears; walnuts
    show

  • Crunchy Thai salad (page 67)

    from The Return of the Naked Chef The Return of the Naked Chef by Jamie Oliver

    • Categories: Salads; Appetizers / starters; Thai; Vegan; Vegetarian
    • Ingredients: spring onions; chiles; sugar snap peas; red peppers; bean sprouts; baby spinach; green peppers; sesame oil; soy sauce; rocket; Chinese cabbage; mixed herbs; limes; fresh ginger; cucumbers; coriander leaves; basil
    • Accompaniments: Seared carpaccio of beef with chilli, ginger, radish and soy
    show

Notes about this book

  • Luci on June 05, 2011

    party cake - this is used for every birthday in the family as it's easy and you can use various fruits

Notes about Recipes in this book

  • A kinda Portuguese custard pie

    • manne on November 16, 2010

      easy

  • Campari and passionfruit sorbet

    • Hellyloves2cook on May 26, 2012

      Made this a few times for Dinner parties. Easy to make and a nice combination.

  • Fantastic fish pie

    • Astrid5555 on January 23, 2020

      This is a perfect weeknight fish dinner, a real Jamie Oliver recipe before he started to cook “healthy” food. I really like his instruction to boil the eggs together with the potatoes, one less step involved. The eggs were perfectly to my liking afterwards, but then you are supposed to add them to your dish and bake them for 25 minutes. Next time, and there will be a next time, I will just add them after the fish pie has come out the oven. Otherwise, a perfect, family-friendly winter dish!

  • Farfalle with broccoli, anchovies and chilli

    • Astrid5555 on October 27, 2018

      If you like mushy vegetables this pasta dish is ok. I prefer my broccoli roasted and crunchy, so not my favourite recipe. However, quite tasty from the anchovies and chillies, don‘t skimp on the pine nuts for additional texture.

    • kari500 on March 20, 2021

      I know what Astrid5555 means. I don't normally like mushy vegetables either. But sometimes in a sauce it works, and for me this was such a case. I didn't have two heads of broccoli, but I did have a large head and figured it would be enough. Used extra garlic, extra chilies, and walnuts instead of pine nuts. I liked this a lot.

  • Fragrant Thai broth

    • lils74 on August 18, 2022

      Used the flavour combo/adapting to your taste explanation in this and made a riff of it yesterday -- did use the prawns, but also included other vegetables, rice "stick" noodles, and a homemade stock. Tasty. Interesting for me to try different flavour profiles.

  • Mary's Saturday soup and dumplings

    • Applepie24 on January 03, 2015

      Personally, I like to double the dumpling recipe.

  • Pappardelle, spicy sausage meat and mixed wild mushrooms

    • lilham on December 04, 2015

      This is a nice and quick after work dinner, especially you have picky children to feed. (Like many other children, both mine will eat pasta and sausages). The quality of the sausage used make or break this dish. I used a sweet chilli sausage. (If I'm not feeding my children, I'd prefer using a hot smoked paprika sausage). Unlike Astrid, I didn't have problem with oiliness. In fact, I needed to add more oil to the pan after adding the mushrooms. I used dried fusilli, dried thyme and skipped the chilli. I also used standard white button mushrooms. As for the butter, I just added a knob to taste.

    • Astrid5555 on January 28, 2014

      Overall ok, but won't repeat. Very salty and very fatty, probably due to the sausages I used. Had to drain the oil from the pan at some point and did not add 3 tbsps of butter. Used dried pasta instead of fresh one to make it weeknight dinner friendly.

  • Potato and Jerusalem artichoke soup with thyme, mascarpone and hazelnuts

    • Dishyrishie on August 21, 2015

      A brilliant winter warmer. Remember to strain to minimise the windy effects of the artichokes.

  • Prawn and pea risotto with basil and mint

    • Suzie1011 on March 23, 2015

      Do not use as much lemon as Jamie recommends, I did this the first time and ruined the whole thing. I would say halve it and then add more if necessary.

    • VineTomato on July 20, 2017

      We love this recipe, one of our all time favourite dishes

  • Salmon fillet wrapped in prosciutto with herby lentils, spinach and yoghurt

    • wester on October 22, 2017

      I made this without the prosciutto, just pan-fried salmon with the lentils. And it was excellent, The lentils tasted both fresh and earthy and were a great combination with the salmon. Will repeat, possibly also with the prosciutto.

  • Spaghetti with anchovies, dried chilli and pangritata

    • kari500 on March 19, 2021

      One of our favorite recipes. Leftover bread always gets pt through the food processor and into the freezer until I have enough for the pangritata.

    • VineTomato on May 25, 2017

      Very tasty, but oily. I've had simpler anchovy pasta dishes that are better, the lemon doesn't work quite as well as it does in some of Jamie's other pasta dishes, for example his NYC arrabbiata.

  • Spinach and porcini with rosemary and lemon

    • Curly73 on December 11, 2015

      There is a squeeze of lemon at the last stage seasoning

  • Tray-baked cod with runner beans, pancetta and pine nuts

    • JoShaw56 on February 04, 2015

      We found this recipe OK but not brilliant - we weren't blown away by the flavours. If I made it again I'd steam the beans for a bit before hand as we didn't feel they were quite cooked enough.

    • Foodelf on April 29, 2012

      This was so easy to put together and took about 30 minutes from start to finish. The longest part was trimming and slicing the beans. When I first tasted it I thought it a touch bland but as I continued to eat, I realized it's all about the simplicity of the flavours - fresh and spring-like. Don't skip the pancetta or pine nuts. I really enjoyed it and think it lends itself to some tweaks. Possibly using asparagus instead of beans, adding some thyme or summer savoury, slicing scallions the same size of the beans to roast along with the beans. I bet it would be very nice with halibut.

  • Tray-baked pork chops with herby potatoes, parsnips, pears and minted bread sauce

    • chele on January 15, 2012

      Looks really good in the picture in the book, but really was just ok. The vegetables took about 1h30mins to cook. (Rather than 45m-1hr) (Perhaps they should be par-boiled a bit first?) The pork was fine. We didn't try the minted bread sauce.

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  • ISBN 10 1405933526
  • ISBN 13 9781405933520
  • Published Apr 11 2019
  • Format Hardcover
  • Page Count 288
  • Language English
  • Edition Anniversary edition
  • Countries United Kingdom
  • Publisher Penguin


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