Save With Jamie by Jamie Oliver

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    • Categories: Dressings & marinades; Fried doughs; Salads; Main course; Greek; Moroccan; Vegetarian
    • Ingredients: couscous; pitta bread; cucumbers; red onions; carrots; beetroots; feta cheese; sesame seeds; honey; dried oregano
  • Mexican filled omelette
    • Categories: Egg dishes; Main course; Mexican; Vegetarian
    • Ingredients: avocados; limes; coriander leaves; yoghurt; onions; carrots; white cabbage; red chillies; eggs; cheddar cheese
    • Categories: Stews & one-pot meals; Main course; Italian; Vegan; Vegetarian
    • Ingredients: butternut squash; onions; coriander leaves; raisins; ground cinnamon; dried chilli flakes; olives; tinned tomatoes; tinned chickpeas; vegetable stock cubes; couscous
    • Categories: Pies, tarts & pastries; Main course; Vegetarian
    • Ingredients: puff pastry; onions; potatoes; frozen peas; iceberg lettuce; vegetable stock cubes; English mustard; mint sauce; cottage cheese
  • Hungover noodles
    • Categories: Egg dishes; Pasta, doughs & sauces; Main course; Vegetarian
    • Ingredients: fresh ginger; low salt soy sauce; sesame oil; Chinese cabbage; broccoli; egg noodles; mangetout; eggs
  • Squash & spinach pasta rotolo
    • Categories: Pasta, baked; Main course; Italian; Vegetarian
    • Ingredients: butternut squash; red onions; dried thyme; frozen spinach; nutmeg; garlic; tomato passata; pasta sheets; feta cheese
    • Categories: Curry; Main course; Indian; Vegetarian
    • Ingredients: onions; tomatoes; coriander leaves; rogan josh paste; groundnut oil; potatoes; garlic; red chillies; cumin seeds; frozen spinach; yoghurt
  • Veggie korma, mock cauliflower pilau
    • Categories: Curry; Main course; Indian; Vegetarian
    • Ingredients: flaked almonds; sweet potatoes; red onions; fresh ginger; coriander leaves; curry leaves; korma curry paste; tinned chickpeas; cauliflower; lemons; yoghurt
    • Categories: Soups; Vegetarian
    • Ingredients: onions; fennel; vegetable stock cubes; tinned cannellini beans; cheddar cheese; chilli flakes; fennel seeds; ciabatta bread; yoghurt
    • Categories: Fried doughs; Main course; Side dish; Vegetarian
    • Ingredients: cottage cheese; butternut squash; sage; store-cupboard ingredients
    • Categories: Dips, spreads & salsas; Middle Eastern; Vegetarian
    • Ingredients: butternut squash; sesame seeds; red chillies; coriander leaves; tinned chickpeas
    • Categories: Pasta, doughs & sauces; Main course; Vegetarian
    • Ingredients: dried chilli flakes; thyme; crème fraîche; blue cheese; rigatoni pasta; Parmesan cheese; butternut squash
    • Categories: Italian
    • Ingredients: butternut squash; smoked streaky bacon; button mushrooms; sage; bread; cheddar cheese
    • Categories: Sauces, general; Main course; British
    • Ingredients: red onions; thyme; bay leaves; English mustard; Worcestershire sauce; vegetable stock cubes
    • Categories: Salads; Rice dishes; Main course; Asian; Vegan; Vegetarian
    • Ingredients: carrots; butternut squash; Chinese cabbage; broccoli; button mushrooms; brown rice; fresh ginger; red chillies; sesame oil; low salt soy sauce; lemons; firm tofu; sesame seeds
  • Giant veg rösti, poached eggs, spinach, and peas
    • Categories: Egg dishes; Breakfast / brunch; Lunch; Main course; Swiss; Vegetarian
    • Ingredients: potatoes; carrots; frozen peas; baby spinach; eggs; feta cheese
  • Zombie brain (magnificent whole-roasted celeriac, mushroom sauce and barley)
    • Categories: Sauces, general; Main course; Halloween; Vegetarian
    • Ingredients: celeriac; thyme; bay leaves; garlic; pearl barley; onions; mushrooms; vegetable stock cubes; single cream; English mustard
    • Categories: Egg dishes; Lunch; Main course; Cooking ahead; Picnics & outdoors; Italian; Vegetarian
    • Ingredients: sweet potatoes; frozen spinach; nutmeg; eggs; feta cheese; cheddar cheese
  • Aubergine daal, handmade chapatis
    • Categories: Bread & rolls, savory; Curry; Rice dishes; Main course; Indian; Vegan; Vegetarian
    • Ingredients: aubergines; red onions; garlic; fresh ginger; rogan josh paste; groundnut oil; yellow split peas; vegetable stock cubes; wholemeal flour; basmati rice; red chillies; curry leaves; mustard seeds
  • Courgette & bread soup (Pappa alle zucchine)
    • Categories: Soups; Italian; Vegan; Vegetarian
    • Ingredients: onions; courgettes; vegetable stock cubes; ciabatta bread; mint
  • The best cauliflower & broccoli cheese
    • Categories: Main course; Vegetarian
    • Ingredients: milk; broccoli; mature cheddar cheese; cauliflower; ciabatta bread; thyme; flaked almonds
  • BBQ baked beans, smashed sweet potatoes
    • Categories: Main course; Vegan; Vegetarian
    • Ingredients: red onions; red chillies; carrots; sweet smoked paprika; cumin seeds; dried chilli flakes; sweet potatoes; tomato passata; tinned mixed beans; BBQ sauce; rosemary; ciabatta bread
    • Categories: Dressings & marinades; Fried doughs; Salads; Main course; Vegetarian
    • Ingredients: Puy lentils; red onions; English mustard; cooked beetroots; horseradish; cottage cheese; round lettuce
    • Categories: Soups; Italian; Vegetarian
    • Ingredients: onions; carrots; celeriac; butternut squash; vegetable stock cubes; tinned tomatoes; tinned borlotti beans; dried pasta of your choice; frozen spinach; frozen peas; frozen broad beans; ciabatta bread; Parmesan cheese
    • Categories: Dressings & marinades; Cooking ahead
    • Ingredients: wine; mother of vinegar

Notes about this book

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Notes about Recipes in this book

  • 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.

  • 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.

    • eeeve on October 17, 2018

      Quite tasty, but nothing spectacular - though a weeknight dish probably doesn't have to be. Agree with previous review that there's not too much work involved, and I really liked the salty olives in the sweetly spiced stew. I didn't bother with the crispy squash skin and seeds topping, somehow that didn't appeal to me. Neither did putting in the liquid from the can of chickpeas! I just added a splash more water. Might repeat this recipe, it's a good store cupboard kinda dish to have on hand.

  • 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

    • 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!

    • KarinaFrancis on October 28, 2013

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

    • 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.

    • Florafauna on August 14, 2020

      I didn't have fresh pasta sheets so made this recipie into a lasagne. We are vegan so I omitted the feta cheese and used a little roux of plain flour, soya milk and nutritional yeast in with the spinach but I think it will be fine without. It was very tasty and a good combination of flavours, it will be on our rotation :)

    • TLouise on December 27, 2020

      Not impressed with this recipe. Seemed like alot of effort for a mediocre outcome. Maybe it would be better and easier as a lasagne.

  • Squash rigatoni

    • K_Simpz on January 14, 2022

      I make this with goats cheese rather than blue and it's a firm favourite

    • 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.

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

    • MariaPereira on October 02, 2022

      Easy, tasty and healthy. I loved it.

    • 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.

  • 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.

    • TLouise on February 02, 2021

      I found this to be quite bland. If I did make it again I would increase the feta, decrease the spinach and add spring onions.

  • 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.

    • lou_weez on October 23, 2017

      This was delicious and enjoyed by the whole family. Some differences were the fact I was pressed for time so didn't get to caramelize the eggplant and as my family doesn't like this vegetable I cooked, pureed and added it to the daal and no-one was any wiser! I also didn't bother with the roti, but next time would add baby spinach at the end of the dish.

  • 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.

  • 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.

    • eeeve on December 07, 2020

      Vaguely followed this recipe plus below notes to make a vegetarian version. Used mushrooms, courgette, cabbage and peas for vegetables, and only eggs for protein. Think some tofu would have been nice but didn't have any in. Agree that it needed some soy while cooking. Also seasoned finished dish with hot sauce. The taste was nice, but I thought it was all a little dry. DH thought it was great.

  • Frenchie salad

    • KarinaFrancis on February 27, 2019

      We had half a roast chicken leftover and I remembered this recipe from the TV series and I’m glad I did. I used a can of chickpeas instead of cooking lentils. Delicious, will become a regular I think

  • 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.

  • Chicken stew & dumplings

    • joneshayley on September 24, 2019

      Delicious use of leftover chicken. Hearty and flavourful. Added parsley to the dumplings.

  • 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.

  • Chicken & chorizo paella

    • Jane on April 24, 2020

      I liked this a lot. It was very quick and easy to prep. I could not get paella rice anywhere so had to use long grain. Maybe because of this, it took 10 minutes longer than Jamie's times for the rice to be cooked.

    • 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.

  • Hit 'n' run traybaked chicken

    • 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.

    • 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.

    • 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.

    • 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.

  • Sticky chicken, Chinese noodles

    • averythingcooks on January 25, 2018

      THIS.IS.DELICIOUS. I pretty much made as directed (but used only half the black beans because that is the amt I had in the freezer - I'm not sure how crispy they got but they are good). Really the only other differences are that I used slivered yellow and red pepper in place of the cabbage AND added a good splash of my mango pineapple hot pepper sauce to finish. In my quest to make NEW things from every book in my collection, I bypassed lots of favorites for this and I am not sorry !

  • Pukka yellow curry

    • FairiesWearBoots on August 16, 2018

      Lovely curry. I did change it a bit and added extra veg as had a glut of courgettes and tomatoes. Also added some coconut cream as our home grown chillies were rather hot. Yummy.

    • chawkins on August 20, 2018

      Very mild curry. I used 3/4 t of agave nectar instead of 1t of honey, half water and half chicken broth instead of the chicken bouillon cube in the curry paste and put in a small cut up tomato instead of the tsp of tomato purée.

  • 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.

    • MariaPereira on October 02, 2022

      Delicious. Really easy to make.

  • Delicious chicken liver Bolognese

    • 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.

    • 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).

  • Mothership Sunday roast brisket

    • 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.

    • 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!

  • Beef rendang

    • averythingcooks on January 01, 2018

      I made this using a couple of forgotten beef shanks found during a big freezer re-organization / inventory session and then easily pressure cooked. Very tasty and comforting on a cold night. I must admit as we are 2 "soap tasters", fresh cilantro amounts were (as always) severely limited.

  • 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. I used my homemade salt beef which gave great taste. Loved the subtle spicing. Def repeat.

  • 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.

  • 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.

    • TLouise on December 27, 2020

      I love this dish and make it all the time with whatever meat needs using up. I have even frozen left over cabbage from our Sunday roast especially to make this recipe later in the week and it still works a treat.

  • Secret steak & chips, garlicky green beans

    • PBling on June 04, 2022

      Worked beautifully for skirt steak. Tender and tasty.

  • Mothership Sunday roast pork

    • MariaPereira on October 02, 2022

      not a fan of fennel seeds

  • Slow-roasted pork ragù

    • FJT on March 29, 2021

      Nice, easy way to use up leftover roast pork. Quick to make and tasty. Will happily make again.

    • AnnaV on May 02, 2023

      Also very good if made with leftover roast lamb.

    • etcjm on June 05, 2020

      Made with leftover smoky pulled pork (G Ramsay recipe). Was a bit worried that the rosemary and fennel would overpower and the kids would complain. They didn't and ate it all. It was slightly spicy but I think that was from the heat from the leftover pork rather than the half teaspoon of chilli. Good one to do when you have a mountain of pork and can't face another sandwich - although I STILL didn't use it all!

  • Crispy pork tacos

    • LizzieLozza on May 19, 2018

      Tom loved this. Could use sour cream instead. Used Hemsley leftover pork.

  • 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 :)

  • Pulled pork peppers, easy baked risotto

    • averythingcooks on January 01, 2018

      I use this as my go-to basic stuffed pepper recipe as we prefer this very flavourful meat based filling to the more traditional rice/grain heavy versions. I don't wait for left over pulled pork but rather use the meat from 2 sausages ( really whatever is kicking around in the freezer - but the spicier the better). I also tend to add extra vegetables using up whatever is hanging around (a few grape tomatoes , a handful of corn etc ). I mostly skip the oven risotto and make a green salad on the side. A really easy and delicious week night dinner.

  • Pork meatloaf, spaghetti sauce

    • danielis on March 06, 2018

      This is one of my favourite recipe - the roasted chillis and carrots are so delicious in the 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.

  • Sausage panzanella

    • averythingcooks on June 24, 2022

      This was a great use for some REALLY ripe plum tomatoes (pureed into the flavourful dressing) & basil from my overflowing deck planter. I did not have black olives so I used extra capers...I also used feta in place of parmesan & the salt level was fine.. I added a few oven roasted baby Yukon golds & some sliced roasted red peppers. With chunks of Italian sausage and whole grape tomatoes in every bite, this was a pretty delicious dinner bowl. One thing....the image I am seeing on the right is not of this recipe.

  • Spiced sausage cassoulet

    • averythingcooks on October 15, 2019

      Sooooo - after the Canadian thanksgiving weekend....... husband gently suggested "how about anything except turkey tonight??" So I came here. A couple of simple changes included chopped bacon in place of pork belly, slicing the sausages right away into the hot pan, navy beans in place of cannellini and a mix of mild Rotel, passata and chicken broth up to the 3 cup mark. I skipped the oven and let it bubble away on the stove to thicken. Spooned over buttered, toasted and chopped up ciabatta, this was a delicious sausage, veg and beanie one pot supper.

    • wester on April 12, 2020

      Quite basic, quite good. Very robust to ingredient substitution. The family liked it.

  • Smoked ham hocks, parsley sauce

    • eliza on March 18, 2020

      This was an easy way to prepare ham hocks as most of the time it’s cooking in the oven. I would add the vegetables a little later next time as I found them a bit overdone; otherwise it was good. You also get a nice broth which can be used later in soups etc.

  • 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.

  • 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.

    • sjwill82 on March 06, 2018

      Generous portion sizes. Full of flavor. I used left over gravy and potatoes and also cooked the barley all in the same pot. A satisfying winter dinner.

  • 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!

  • Crispy Moroccan lamb pastilla

    • joneshayley on November 11, 2019

      Very nice, full of flavour and enjoyed by the whole family. Makes a small amount of meat go a long way, and served with a salad is a full meal. I’d add chilli flakes for adults, and perhaps a teaspoon of ground coriander

  • Salmon & scrambled eggs

    • eliza on January 23, 2020

      Very simple, good way to use salmon left over from previous meals. Lemon juice was essential to perk it up.

  • Salmon filo pie

    • kateastoria on February 28, 2021


    • susiec26714 on July 16, 2020

      amazing!!! love how the JO recipes always turn out exactly like they look in the book

  • Kinda Vietnamese salmon salad

    • LizzieLozza on May 24, 2018

      Add some rice noodles or rice to make more filling

  • Sweet pea fish pie

    • Charlotte_vandenberg on June 02, 2021

      Very nice weeknight dinner. We used salmon, cod and shrimp. Kids loved it too.

    • 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.

  • Jools' sweet pea & prawn pasta shells

    • ARechner on September 13, 2020

      Really tasty and I couldn’t believe how quickly I had dinner on the table! Also very convenient as alI of the ingredients are staples that I keep on hand.

  • Portuguese fish stew

    • joneshayley on March 07, 2017

      Very easy and tasty midweek recipe

  • Mushrooms on toast

    • Rinshin on June 04, 2021

      Total yum! Used toasted light rye bread with comte cheese topped with mushrooms cooked with bacon dripping and truffle butter added. Loved how small amount of balsamic vinegar and fresh thyme enhanced the mushroom flavor. Great lunch with red wine. Photo added.

  • How to cut up a chicken

    • wester on February 25, 2020

      Basic, but it works.

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Reviews about this book

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Reviews about Recipes in this Book

  • Hit 'n' run traybaked chicken

    • Salt Sugar and I

      This recipe is really really tasty, I'll admit it's another recipe that.s not going to win the pretty award but by golly it's good. The garlic cloves go all soft and sweet...

      Full review
  • Pork meatloaf, spaghetti sauce

    • Salt Sugar and I

      It was super easy too with not too many dishes at the end to clean up and the chillis in it were great. As Jamie puts it 'The chillis add great depth to this sauce...' and they do.

      Full review
  • ISBN 10 1443429244
  • ISBN 13 9781443429245
  • Published Apr 19 2016
  • Format Paperback
  • Page Count 288
  • Language English
  • Countries United States
  • Publisher HarperCollins Publishers

Publishers Text

Jamie Oliver got the message loud and clear: as people come under pressure financially in this increasingly expensive world, they want help to cook tasty, nutritious food on a budget-and so Save with Jamie was born.

In his exciting and convincing way, Jamie helps you make better choices, and shows 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-Save with Jamie is all about big flavours, comfort food that makes you happy, and colourful, optimistic dishes. As well as that, every single recipe in the book is cheaper per portion than your average takeout. Your biggest luxury is knowledge, whether times are hard or not, so get kitchen smart and get your family eating very, very well.

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