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Jamie's Dinners by Jamie Oliver

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Notes about this book

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Notes about Recipes in this book

  • Simple baked lasagne

    • LizzieLozza on February 05, 2017

      Takes around 3 hours all in with 1 hour of sauce cooking/squash roasting when hands free and 30 minutes at end when hands free

  • Apple pie

    • ithyt on October 17, 2015

      6.08 Used pre-made short sweet pastry - nice change from crumble.

  • Roast chicken with lemon and rosemary roast potatoes

    • saarwouters on January 27, 2018

      Great and very easy way of putting a whole roasted chicken on the table. Looks impressive!

    • sarahcooks on July 17, 2012

      This turned out very nice, I'll definitely follow his instructions again.

  • Fish, chips and mushy peas

    • ithyt on October 17, 2015

      3.08 Quite a thick - heavy batter. 9.13 Used a whole bottle of Steiny Pure - batter much lighter.

  • The best chicken and sweet leek pie with flaky pastry

    • averythingcooks on January 01, 2018

      We love this delicious version of chicken pot pie. The only real change I make is that I do NOT add the extra water he calls for (after adding the wine and milk ). If I think it needs thinning at any time during the simmer, I'll use a little broth. I either cover with puff pastry or (as requested by my father-in-law) a traditional home made pastry. Either way it always gets raves.

  • Chicken tikka masala

    • JJ2018 on March 14, 2019

      This was nice enough but not life changing. I blended to get a smooth sauce which I preferred

    • ithyt on October 17, 2015

      6.10 Mine didn't look very appealing but tasted great - good spice level.

    • Breadcrumbs on March 09, 2011

      p. 29 We loved this dish. I knew it was going to be a hit as soon as I started to combine the spices with the garlic and ginger; the aromas were simply intoxicating. I used Vij's garam masala as the recipe called for 3tbsp so it seemed a high quality spice was in order. Ground nuts are also called for, I used cashews which we ground. JO suggests this be served w heaps of basmati, some freshly squeezed lime, poppadums and lots of cold beer! While we took his suggestions (but opted for Tilia Torrontes), we’d have been just fine without any accompaniments as the masala was truly scrumptious. When I was blending my spices I was truly blown away by how enticing I found the aromas. I’ll be looking at all my JO books with a renewed respect and interest after tonight. For us, and me in particular, this was one of those kitchen moments I won’t soon forget. Photos: http://chowhound.chow.com/topics/769171#6366369

    • sarahcooks on July 27, 2012

      This recipe turned out better for me than any other british style curry I've ever tried. I did make one change - I was using roasted tomatoes I had in the freezer so I already had the food processor out, so after I sauteed the onions I pureed them. In the future I'd probably puree them before cooking them as I've seen that done in indian cookbooks. I also added a little sugar to really try and recreate that restaurant flavor. It was a bit hit and it smelled so amazing during cooking.

  • Simple tomato sauce

    • LizzieLozza on February 05, 2017

      40 mins to make then can take in different directions

  • Slow-cooked shoulder of lamb with roasted vegetables

    • LizzieLozza on July 04, 2018

      Useful recipe for low key roast when just four of us as put it all in the one dish then leave it. The sauce was made by blitzing everything else but only finely chopping the lamb. I would do it again but not for guests.

  • Stewed fruit

    • nicolepellegrini on August 17, 2018

      Had some rhubarb and stone fruit to use up, so used this as a guideline and threw in whatever I had. Used (red) wine instead of water as was also another suggestion in the recipe. Very good! I did cut the fruit into smaller pieces than suggested so it would be a little easier to snack on.

  • Mini calzones with prosciutto, mozzarella and tomato

    • ithyt on October 17, 2015

      10.13 Used bacon - 2 sheets flaky puff - gave 12. 20 mins. Some exploded - awesome picnic food.

  • Salmon and couscous

    • annapanna on May 11, 2014

      Lovely dish, tasted fresh and healthy. However it took me considerably longer to make than the 5m 48s that Jamie says.

  • Parmesan fish fillets with avocado and cress salad

    • nicolepellegrini on February 18, 2019

      I normally avoid the fish-and-cheese combination, but this was quite tasty—and as simple as you can get. I didn't have watercress so I made the salad with baby spinach instead.

  • Chicken goujons with noodles

    • sarahj22 on March 07, 2018

      This was one of the first things I learned to make before I developed any real interest in cooking. I haven't made it in years but it used to be my go-to: sweet, sticky, spicy and with a lovely warmth from the ginger. The effort-to-outcome ratio is excellent so it's good for a weeknight dinner. Overall it's very quick to put together but (as is often the case with Jamie) the estimated cooking time is a little overambitious!

  • Roast pork and taleggio cheese toasted sandwich

    • LizzieLozza on February 05, 2017

      All the toasted sandwich recipes below are the same idea....

  • Sausage with cheddar cheese and Worcestershire sauce toasted sandwich

    • s1nowy on March 21, 2012

      can't find this recipe?

  • Crispy Peking duck in pancakes

    • eeeve on April 07, 2017

      Made this dish with leftovers from a roast goose, which we reheated in a pan with added five-spice powder. Did make the plum sauce from scratch, which had a rich and satisfying umami, though I think it would have benefitted from puréeing for a smooth consistency. The pancake wraps tasted quite nice, albeit not quite "Chinese" enough for me. Hard to put my finger on what exactly was missing! The husband liked them a lot and thought they tasted pretty authentic.

  • My favorite American chopped salad

    • sarahcooks on June 14, 2011

      This makes a *huge* quantity.

  • Smoked trout, horseradish and new potato salad

    • LizzieLozza on February 03, 2017

      Best eaten at room temperature or cold hour after making

  • Summer chickpea salad

    • Astrid5555 on August 09, 2015

      This is an extremely delicious salad, very quick to make. Very good as a side salad to grilled chicken.

  • Carrot and cilantro treat for all

    • wester on August 28, 2010

      This was OK. Not very special, but not difficult to make (or needing weird ingredients) either. I was out of sesame seeds so I used tahini instead. He's a bit unclear about the amount of olive oil needed - is it four times the amount of lemon juice, or the amount of orange juice and lemon juice together? I went for the first option, as it makes a load of dressing already that way.

    • ithyt on October 17, 2015

      4.13 Alright - I needed to tweak dressing.

  • Good old French bean salad

    • eeeve on January 16, 2015

      This wasn't for us, as the dressing was totally overpowering the taste of the beans. Too mustardy! And we toned down the quantities of olive oil stated (well, it's Jamie after all).

  • Scrumptious Spanish chickpea and chorizo soup

    • wester on March 16, 2015

      Quite good, but not spectacular. It also tends to be quite salty.

    • sarahcooks on March 18, 2011

      Loved this! Easy, flavorful, healthy. Leave out the ham - you really can't taste it over the chorizo. But don't leave out the eggs, they added another layer of flavor and texture.

  • The real mushroom soup

    • lhkelsey on March 13, 2014

      This soup was a delicious and easy to make. Like any soup, it was even better the next day heated up. I liked that half was pureed and half was left with slices of mushrooms. Delish!

  • Boiled turnips with thyme beurre blanc

    • wester on December 31, 2009

      Not bad, not brilliant. Nice. I felt the turnips lost to the sauce, which some people may think is a good thing. Do not serve too hot. I liked it better as it cooled down a bit, it may even be better cold.

  • The best roasted turnips

    • ithyt on October 17, 2015

      8.13 I was the only one that ate.

  • Pasta with sweet tomato sauce and baked ricotta

    • wester on May 02, 2010

      The tomato sauce was very nice, but I felt it needed something that would stand up to its sweetness more than the ricotta. Maybe next time I'll crumble some blue cheese over it instead. The ricotta did not get 'golden' exept on the bottom, so if I want to bake it again I will cut it into smaller slabs and turn it over once.

    • Astrid5555 on November 09, 2013

      Nice tomato sauce, but the baked ricotta elevated the dish to something very special. I did not sweeten the sauce with sugar because I used canned San Marzano tomatoes which have a great sweetness of their own anyway. Excellent quick and easy dish which will go into our regular rotation!

  • Tagliatelle with spinach, mascarpone and Parmesan

    • Astrid5555 on February 28, 2014

      Weeknight friendly, very quick and easy, great way to use up leftover mascarpone. Kids asked for seconds (spinach!), will go into regular rotation.

  • Spaghetti with uncooked tomato, arugula and olive sauce

    • wester on September 03, 2010

      Very quick, very tasty. More robust than the recipe suggests, as it was 10 minutes between tossing the pasta with the sauce and serving it, and it was still very good. I don't know why he suggests a green salad to go with it though, as that salad is already in the pasta sauce.

    • LizzieLozza on February 02, 2017

      Take Tomatoes out of fridge in morning so they are at room temperature (3 tomatoes for 2 people)

  • Rigatoni with sweet tomatoes, eggplant and mozzarella

    • westminstr on September 25, 2018

      Really liked this though (because?) it is more luxurious than pasta sauces I usually make. We had hopes it could convert the kids on eggplant but it didn't. Leftovers went into a casserole dish with a little more cream & mozzarella & parm on top. This was really good too!

    • annapanna on January 11, 2014

      I love vegetarian pasta sauces and this one is quite nice, much faster to make than Pasta alla Norma, as you leave the aubergines in the pan when you add the tomatoes instead of frying them separately. In my opinion the cream is optional and I may skip it next time for a lighter version. Simple and good for a week night meal.

  • Working girl's pasta

    • nicolepellegrini on November 26, 2018

      A good weeknight pasta dinner that only takes as long to make as it takes to boil and cook the pasta. Pretty much all my favorite puttanesca flavors with the added protein of the tuna. Would happily make again.

    • JJ2018 on April 09, 2019

      Really enjoyed this and would definitely make again. Came together with mostly store cupboard items but still tasted very fresh.

  • Pasta peperonata

    • sarahcooks on December 21, 2012

      Wanted something easy and reasonably healthy, and my husband loves peppers so I thought I'd try this. It was just okay really. I didn't add the optional creme fraiche or mascarpone and maybe that would have added something. I'm afraid mascarpone would make it even sweeter though. The peppers are obviously very sweet, and balsamic is sweet too. I had the leftovers for lunch today and liked it better as the sauce had soaked in more and the flavors were better incorporated. I guess it just seemed a bit one note to me.

  • Sweet red onion pasta

    • sarahcooks on February 17, 2011

      This was truly awful, and I love onions. Maybe it would work with one large onion, but 5 was insane. It took close to an hour to cook them dryish, not 8 minutes. Then I took out a bowlful before adding the pasta and it was still too much onion. I won't mention the aftertaste.

  • Super tasty Spanish roast chicken

    • sarahcooks on April 04, 2011

      The wax paper kept the chicken very pale and the flavor of the chorizo didn't really penetrate the chicken. The roast potatoes were fantastic though. I would recommend zesting the lemons before you boil them, then you'll only need two lemons since for the gremolata you only need the zest from two lemons, not the juice.

  • Best lamb cutlets with special basil sauce

    • Astrid5555 on October 21, 2018

      This is an incredibly delicious lamb recipe. Both my boys, who never eat lamb, could not get enough of it. The combination with the meaty mushrooms (I used oyster mushrooms) and the basil sauce is excellent!

    • sjwill82 on September 20, 2017

      Enjoyed the sharp basil sauce in contrast to the meaty mushrooms and lambs. Served with a 50:50 mix mashed potato and celeriac.

  • Tender and crisp chicken legs with sweet tomatoes

    • Astrid5555 on February 07, 2016

      This is a dish you make when you don't feel like cooking but nevertheless want/need something to feed the family. Just put everything into a pot and into the oven it goes. One and a half hours later you have juicy, tender chicken legs with soft basil tomatoes and sweet garlic, all ready to eat. Yum!

    • wester on April 14, 2015

      Tasty and extremely easy. It also looked like the photo. I did think it could have used some note of acidity - maybe just adding more tomatoes will do, maybe I'll have to add some vinegar or wine. And the recipe told you to turn over the tomatoes - as that didn't make sense I turned over the chicken instead. Next time start with skin side down so I only have to turn them once.

    • Katti on July 27, 2010

      Really easy, minimal prep time, and very tasty. I like it even better the next day when flavours have had time to mix. I usually put more cannellini beans in than the recipe calls for.

  • Stir-fried duck with sugar snap peas and asparagus

    • blings on November 13, 2012

      Very easy duck recipe with great flavours. I cooked the duck in the pan skin side down a bit longer to make it really crispy, but then did not add it to the pan again so as not to overcook it.

  • Jools's favorite beef stew

    • aargle on March 05, 2014

      This is also our family's favourite beef stew. Used chuck steak and have cooked it just as successfully on the cooktop. Very very easy.

    • redbirdo on December 09, 2013

      This is delicious and spectacularly easy to make - just chuck everything in a casserole dish and put it in the oven for a few hours.

  • Grilled and pan-baked ratatouille with white fish

    • Botanybird on June 02, 2018

      Don't need to roast the peppers beforehand. Just bung them in with everything else!

  • Pan-baked sea bass with crispy roasted asparagus bundles wrapped in bacon

    • nicolepellegrini on October 04, 2013

      Made this tonight and overall was pleased with the results. I had two very thick sea bass filets which I sliced thinner, and used mixed purple and wax beans from my garden along with some very nice tender young asparagus. My one piece of advice is to definitely use a large enough roasting pan to lay everything out in a single layer, to get a good brown/crisp on the bacon and fish. Also, I thought the amount of finishing butter called for was excessive, but it may depend on the fattiness and quality of bacon you are using in wrapping the vegetables. My sweetie polished off far more than his share, however, so I will bookmark this as overall a winning dish.

    • nicolepellegrini on June 08, 2018

      Made this again with a few changes that I think worked out really well. Instead of trying to make vegetable "bundles" using the bacon, I just chopped it in a thick dice to sprinkle on top of the fish and asparagus while cooking. I also left off the finishing butter which I didn't think was necessary the first time I made this, and I was right—a little toss of olive oil was all that was needed.

  • Omega 3 and couscous

    • LizzieLozza on February 18, 2017

      30 mins or if use shortcut if hot smoked salmon pack (150g for two) and ready made tsatziki it takes 20 mins

  • The nicest pan-baked lemon sole

    • LizzieLozza on January 30, 2017

      serve with new potatoes and salad

    • marmite on July 27, 2013

      Very tasty, very easy can also be done with fillets successfully

  • Chocolate clafoutis with caramelized oranges

    • sarahcooks on July 17, 2012

      Easy and delicious. Definitely make sure you underbake it, start checking it several minutes early.

  • Sticky toffee pudding

    • Jane on May 01, 2009

      Great winter dessert - make more sauce than you think you'll need as the pudding really soaks it up.

    • cartswana on January 04, 2014

      Amazing - old favourite

  • Stewed fruit with yogurt

    • nicolepellegrini on August 18, 2018

      Made the stewed fruit yesterday, had this for breakfast today. Makes for a nice change from my basic fruit-and-yogurt routine.

  • Roasted carrots with orange, garlic and thyme

    • wester on October 02, 2010

      Quite sweet, perfumed. Nice if it fits the meal. I didn't quite like the result of first boiling the carrots. It did make them very soft but not really roasted. And it totally beats me how he got the carrots in the picture so brown from 10 mins at 200C - mine only started to brown after about 20 mins on 260C.

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  • ISBN 10 0718146867
  • ISBN 13 9780718146863
  • Published Oct 07 2004
  • Format Hardcover
  • Page Count 336
  • Language English
  • Countries United Kingdom
  • Publisher Penguin Books Ltd
  • Imprint Michael Joseph Ltd

Publishers Text

Jamie's back with a vengeance. This time he's tackling school dinners and family meals . Jamie's Dinners sees Jamie Oliver going back to basics in the kitchen to revolutionise family meals. Jamie believes this is his most people-friendly book yet. To start with, he takes a look at how to get the most out of your kitchen without spending too much money on making it work. In Family Tree' he takes recipes several different ways, giving you confidence whilst at the same time hoping to get you hooked on learning more. He also reveals the world's most-loved food from a global website survey he conducted: the Top Ten dishes that families love to eat together. See if your favourite makes the list. Then follow Jamie as he takes on arguably his biggest and bravest challenge yet - to uncover the shocking truths about school meals and try to reinvent them for good. And with sandwiches being the most eaten food in Britain, he shows how simple it is to transform your lunchbox and your lunchtime. With over 100 brand new recipes, this book is all about making cooking inspiring and accessible. This is the perfect cookbook for everybody

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