Together: Memorable Meals Made Easy [American Measurements] by Jamie Oliver

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    • Categories: Bread & rolls, savory; Cooking ahead; Entertaining & parties; Italian
    • Ingredients: bread flour; plain yoghurt; rosemary sprigs; extra virgin olive oil; runny honey; dry yeast
    • Accompaniments: Jerked roast pork
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    • Categories: Dressings & marinades; Breakfast / brunch; Main course; Entertaining & parties; Vegan; Vegetarian
    • Ingredients: cauliflower; butternut squash; Scotch bonnet chillies; oranges; reduced sodium soy sauce; spring onions; garlic; fresh ginger; thyme sprigs; ground allspice; ground cinnamon; whole nutmeg
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    • Categories: Quick / easy; Egg dishes; Breakfast / brunch; Entertaining & parties; Vegetarian
    • Ingredients: spring onions; mixed cherry tomatoes; avocados; eggs; hot chilli sauce
    • Accompaniments: Jerked roast pork
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    • Categories: Salads; Side dish; Cooking ahead; Entertaining & parties; Vegetarian
    • Ingredients: curly kale; pink grapefruits; Italian parsley; plain yoghurt; feta cheese; slivered almonds; mixed seeds; Parmesan cheese
    • Accompaniments: Jerked roast pork
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    • Categories: Chutneys, pickles & relishes; Cooking ahead; Entertaining & parties; Vegan; Vegetarian
    • Ingredients: white wine vinegar; caster sugar; mustard seeds; red peppers; red chillies; garlic; red onions; thyme sprigs
    • Accompaniments: Jerked roast pork
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    • Categories: Cakes, small; Dessert; Cooking ahead; Entertaining & parties
    • Ingredients: eggs; icing sugar; pineapple; oranges; bay leaves; green cardamom pods; pistachio nuts; Greek yoghurt
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    • Categories: Cocktails / drinks (with alcohol); Cooking ahead; Entertaining & parties
    • Ingredients: tinned peaches in juice; English breakfast tea bags; ginger beer (alcohol-free); dark spiced rum; mint; limes
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    • Categories: Salads; Appetizers / starters; Cooking ahead; Entertaining & parties; Vegetarian
    • Ingredients: red onions; garlic; seedless grapes; bay leaves; red endive; endive; tarragon; French baguette bread; goat cheese; extra virgin olive oil
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    • Categories: Pies, tarts & pastries; Sauces, general; Main course; Cooking ahead; Entertaining & parties; Vegetarian
    • Ingredients: root vegetables of your choice; thyme; vegetable stock; leeks; potatoes; English mustard; milk; watercress; puff pastry; eggs
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    • Categories: Mousses, trifles, custards & creams; Dessert; Cooking ahead; Entertaining & parties; French
    • Ingredients: strawberry jam; rhubarb; oranges; slivered almonds; eggs; milk; vanilla bean paste; tinned custard; Maltesers
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    • Categories: Dressings & marinades; Curry; Main course; Small plates - tapas, meze; Cooking ahead; Entertaining & parties; Vegetarian
    • Ingredients: red onions; fresh ginger; green chillies; garam masala; mango chutney; spinach; plain yoghurt; paneer cheese; turmeric
    • Accompaniments: Fragrant squash curry with chickpeas, ginger, spices & coconut milk
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    • Categories: Main course; Small plates - tapas, meze; Cooking ahead; Entertaining & parties; Indian; Vegan; Vegetarian
    • Ingredients: red chillies; red onions; black cardamom pods; cumin seeds; black mustard seeds; rosemary sprigs; tinned black beans; Puy lentils; cinnamon sticks; aubergine
    • Accompaniments: Fragrant squash curry with chickpeas, ginger, spices & coconut milk
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    • Categories: Ice cream & frozen desserts; Dessert; Cooking ahead; Entertaining & parties
    • Ingredients: pistachio nuts; green cardamom pods; frozen mango chunks; mint sprigs; plain yoghurt; limes; dark chocolate
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    • Categories: Main course; Entertaining & parties; Mexican; Vegan; Vegetarian
    • Ingredients: butternut squash; fresh bay leaves; smoked paprika; ground coriander; ground cinnamon
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Notes about this book

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Notes about Recipes in this book

  • Slow-roasted lamb with fennel, sage, onion & merguez stuffing

    • KarinaFrancis on December 12, 2021

      It would be unfair to rate this recipe, I don’t think I did it justice. My butcher gave me the wrong cut meaning I had trouble rolling it up, I ended up with 2 smaller rolls which came apart on cutting. I also ended up with too much stuffing. That said, the flavours were very nice and I’d attempt it again with a different butcher. The green salsa is essential Update: I chopped up the leftover lamb and mixed with the extra stuffing, drizzled it with yogurt and salsa verde. Even better than day before

  • Green sauce with pistachios, mint & parsley

  • Bloody Mary crumpets with smoked salmon, prawns & brown shrimp

    • Kirstin_the_Kiwi on February 28, 2023

      For two - 100 grams prawns 100 grams smoked salmon 1 tsp horseradish = 1/2 tsp wasabi

  • Amazing round lettuce salad with yoghurty mustard dressing & Parmesan

    • averythingcooks on December 11, 2022

      This dressing was very nice - creamy & cheesy with a hit of sharpness from the mustard. I subbed in anchovy paste (adding it slowly to taste) and I served it over romaine & thinly sliced red onions. This is a repeat idea for sure. Note that in my version of the book it is called "Amazing Bibb Lettuce Salad" which does affect an EYB recipe search.

  • Scrumptious garlic bread with parsley, lemon & cream cheese

    • averythingcooks on June 10, 2022

      These were good but certainly not as good as I hoped! I cut it in 1/2 for 16 little pinwheels and even though he says that a smaller quantity of dough would be difficult to work with (??) I didn't have any trouble. But I just knew that a "pinch of sea salt" was NOT enough to flavour the full dough recipe and although I used a heavier hand here for 1/2, it still was just flat tasting. To help, I brushed the hot rolls with melted salted butter & sprinkled on garlic salt. We ate them beside soup but unless I do some major tweaking, I'm not sure they are worth the time to repeat :(

  • Sweet onion gravy with Worcestershire sauce & jam

    • averythingcooks on November 07, 2023

      I've always known that JO must use far smaller red onions than I can get and I finally saw this in one of his other books: "...large red onions (7 oz each)". My "pretty much medium sized" onion weighed 12 oz so yes...I was right. Now that I knew approx how much onion he intended, I made this and we enjoyed it with a sausage & mash dinner. I like the generous use of the Lea & Perrins + the black currant jam here and I can see making this again for any sausage, pork or beef meal that needs a quick, tasty (& make ahead if nec) sauce.

  • Fragrant squash curry with chickpeas, ginger, spices & coconut milk

    • averythingcooks on March 29, 2022

      I made this using around 1/2 butternut squash & 1/2 cubed pork loin and although it was good, I did do a lot of tweaking along the way. I made the sauce directed & used a Madras curry powder (he calls for a "medium" powder) but I found my self tweaking for flavour (ie more heat & more acid) throughout the afternoon. At the end I added Thai basil, frozen peas, roasted red peppers and spinach. We did enjoy this with some naan but I have made other JO curries which were a better match (as written) for our palates.

    • cook_fresco on September 04, 2022

      Made as directed but used 1.6kg butternut squash. Bland before tweaking - added about 3/4 tsp salt, at least 1tbsp curry powder (used Madras 'mild'), 1/2 tsp chilli flakes, 1 tbsp garam masala, splash pineapple juice. Transformed it into something delicious.

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  • ISBN 10 1250821789
  • ISBN 13 9781250821782
  • Published Nov 02 2021
  • Page Count 350
  • Language English


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