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Jamie's Ministry of Food: Anyone Can Learn to Cook in 24 Hours by Jamie Oliver

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Notes about this book

Notes about Recipes in this book

  • Quick salmon tikka with cucumber yoghurt

    • adrienneyoung on May 23, 2011

      A decent, VERY quick meal if you've got the jarred curry paste on hand. And pretty healthy, actually!

    • melissabazley on September 11, 2011

      very tasty, quick & easy. I pan fired the salmon for a couple of minutes on each side, then finished it in the oven @ 160 degrees C for 4-6 minutes. YUM

  • Prawns and avocado with an old-school Marie Rose sauce

    • debkellie on January 17, 2017

      Feeling peckish & retro - just happened to have all ingredients on hand - a very nice Marie-Rose sauce!

  • Chicken and leek Stroganoff

    • melissabazley on September 11, 2011

      Didn't take only 19 minutes, more like 45minutes! Good with pasta as well

    • KIGirl on November 22, 2014

      I used chicken Maryland pieces - good flavour but would probably use less cream if using pieces again

    • redjanet on May 01, 2015

      This is a very easy to make version of stroganoff using chicken instead of beef. The result is a quite creamy, tasty dish. It might be a little bit too creamy for some, but with some added squirts of lemon at the end it is more refreshing than you would imagine.

  • Asian chicken noodle broth

    • melissabazley on September 15, 2011

      A tasty recipe but needed some minor changes to make it easier to eat...I would suggest chopping the vegies into smaller manageable pieces - I halved the baby corn & snow peas and chopped the asparagus into 4 pieces per spear. Smaller pieces of chicken are also better for eating. I added 3 tablespoons of ketchup manis (sweet sticky thick Malay/indonesian soy) instead of regular soy. Not bad for a light, healthy dinner in summer.

  • Chicken fajitas

    • melissabazley on September 11, 2011

      Delicious, quick & easy...a regular quick dinner for us.

  • Classic tomato spaghetti

    • melissabazley on September 11, 2011

      Really quick, easy & tasty. Great basic recipe. Excellent variations as well

  • Broccoli and pesto tagliatelle

    • melissabazley on September 11, 2011

      I added some creme fraiche to give it more creaminess.

    • Susan_F on June 17, 2014

      Also added crème fraiche. Makes a quick but worthwhile pasta dish. Will definitely make again.

  • Macaroni and cauliflower cheese bake

    • rebecca1july on June 16, 2011

      Great afterwork family supper

    • melissabazley on September 11, 2011

      Not bad. I used sour cream as well as creme fraiche

    • lilham on December 08, 2015

      A delicious one-pot after work dinner. I made it from start to finish in 15 min. The children loved it. I used frozen cauliflower. I also soften the cheeses in the microwave instead of over the pasta.

  • Mini shell pasta with a creamy smoked bacon and pea sauce

    • melissabazley on September 11, 2011

      I added more peas as I love them...and also used prosciutto instead of pancetta. I found 1/2 lemon plenty. Very delicious :)

    • laura75 on July 08, 2013

      This is one of my favourite dishes.. EVER! I absolutely love it. It is so easy to make and tastes super super good. I once made it without mint and it just wasn't the same.. definitely need to have both mint and lemon juice. I always use bacon.. whatever kind I have.

  • Sizzling beef with spring onions and black bean sauce

    • Susan_F on January 08, 2014

      This is delicious, but in my house really isn't enough for two. I will pad it out a bit next time with some red peppers and maybe some other stir-fry veg.

  • Chicken korma

    • melissabazley on September 11, 2011

      This recipe is better than a restaurant...I added 4 tablespoons of tomato paste as well as a sprinkle each of ground cardomom, ground cinnamon and ground cloves. It easily serves about 8 people... great made with Jamie's curry paste, rather than the Pataks paste.

    • redjanet on May 01, 2015

      Using a lot of easy to find store cupboard ingredients, this is a simple recipe that provides delicious results. Though I wouldn't say that it tastes quite like a korma you would get from a takeaway, it is still a fulfilling hearty meal, which also reheats very well for lunch the next day.

  • Vegetable jalfrezi

    • melissabazley on September 11, 2011

      This recipe would easily serve 10 people. I only used 1/2 the cauliflower and pumpkin suggested. I also only used 1 lemon instead of 2. Great vegetarian curry...I'd recommend using Jamie's curry paste....YUM

  • Lamb rogan josh

    • melissabazley on September 11, 2011

      I added a few extras to this recipe...6 cardamom pods & 4 cloves as well as a sprinkle of cinnamon powder. I cooked it for 1 & 1/2 hours & used beef instead of lamb.

  • Chicken tikka masala

    • melissabazley on September 11, 2011

      Really tasty. Best made the day before as the flavour really develops. Serves about 8-10 people. I also added 2 smashed cardamom pods & 1 teaspoon of brown sugar, NO lemon. A great recipe & recommend using Jamie's curry paste rather than Pataks.

  • Vindaloo

    • Catherine on February 18, 2014

      I think this book is worth it for the curry chapter alone. I did the vindaloo recently having done all the others and it was the best of the lot. Really delicious. I couldn't get dried chillis so I substituted one and a half teaspoons of dried chilli flakes instead. In the curry itself I used 1 chilli (with seeds). I cooked it with chicken and left to to bubble away for about an hour. It was one of the nicest curries I ever had.

  • Lemon, ginger, and turmeric rice

    • scarlettchef on October 22, 2012

      Lovely delicate, but tasty rice. Served it tonight with Delia's Ground Beef Currry, from "Frugal Food". Used "easy cook" Basmati rice from Co-op, which turned out perfect.

  • Coriander and lime rice

    • melissabazley on September 11, 2011

      I cooked my rice in the rice cooker...Goes really well with Vegetable Jalfrezi.

  • Korma paste

    • melissabazley on September 11, 2011

      Needs more tomato paste or tomato puree.

  • Jalfrezi paste

    • melissabazley on September 11, 2011

      I used tomato paste instead of tomato puree

  • Rogan josh paste

  • Tikka masala paste

    • melissabazley on September 11, 2011

      I used tomato paste instead of tomato puree & added 1/4 teaspoons of ground cinnamon & juice of 1 lemon. Delish !

  • French dressing

    • redjanet on September 07, 2011

      Perfect quick and easy salad dressing that you just make by shaking the ingredients together in a small jar. I love it!

    • melissabazley on September 27, 2011

      Brilliant basic recipe for salad dressing...never need to buy the bottled stuff again !!

  • Lemon dressing

    • melissabazley on September 27, 2011

      A fantastic, zesty, tangy dressing...great on summer salads & fish or chicken dishes.

  • Balsamic dressing

    • melissabazley on September 27, 2011

      My favourite dressing with anything containing tomatoes. Delicious...can replace the balsamic with red wine vinegar too for a variation.

  • Evolution potato salad

    • melissabazley on September 27, 2011

      A great change from the regular mayo version of potato salad. I served mine to vegetarians so didn't add the bacon, instead I put in 3 chopped boiled eggs & handful of cherry tomatoes, chopped in half. Great summer dish

    • KIGirl on September 02, 2014

      #1 7/10

  • Evolution tomato salad

    • melissabazley on September 11, 2011

      Good as a meal as well as a side salad. Very delicious, also great with baby bocconcini as well. Highly recommend.

    • KIGirl on September 02, 2014

      #1 7/10

  • Evolution carrot salad

    • lizcoates on April 15, 2014

      This is one of our favourite salads, so unique and wonderful flavours. We have never added the pappadoms (sp?) but I'm sure they would be delicious. Don't hold back on the herbs.

  • Rice salad

  • Leek and potato soup

    • melissabazley on September 11, 2011

      I found this soup rather disappointing...I added sour cream to give it more flavour. I also used only 800ml water instead of 1.8L. I like my soup more thick than runny.

  • Sweet potato and chorizo soup

    • redjanet on September 07, 2011

      This soup is delicious. The quantities specified make a huge amount, which is great for portioning up for packable work lunches.

    • melissabazley on September 11, 2011

      I fried the chorizo separately before adding it to the soup. Excellent flavour. Only added 1 litre of water, not the 1.8L in recipe. I prefer my soup thicker. Can use coriander instead of parsley & I added a dash of cream as well. YUM

    • jferjfer on May 29, 2015

      I agree with less stock, as I prefer mine thicker too. Also, for a veggie option, I substitute the chorizo with parsnip and plenty of hot smoked paprika.

  • Pea and mint soup

    • melissabazley on September 11, 2011

      SO yummy...I love the sweetness of this soup and it's so healthy. I added 1 peeled potato as well & a splash of cream. Only needs 800ml water, or 1 litre if adding potato as well ( I prefer my soup thicker). A regular in our house during winter.

  • Cauliflower cheese soup

    • melissabazley on September 11, 2011

      I used only 750ml water instead of 1.8 L.

  • Lentil and spinach soup

    • melissabazley on September 11, 2011

      A bit dull actually...I added 1 teaspoon ground cumin to add some flavour. Not my favourite soup.

  • Parsnip and ginger soup

    • melissabazley on September 11, 2011

      This was delicious...I only used 1L of water, plus I added 250ml coconut cream and 1 teaspoon ground cumin. A great winter warmer with a nice spicy flavour with these additions. Highly recommend.

  • A cracking burger

    • melissabazley on September 11, 2011

      Awesome burgers...my go-to burger recipe now. We can't get Jacob's crackers in Australia, so I use Saos. I used 10 instead of 12. A brilliant recipe.

    • JanetteF on February 14, 2015

      Pattie has great texture, quite firm. Try adding a grated carrot and courgette next time to moisten the mixture. Kids liked it as no onion...

  • Meatballs and pasta

    • melissabazley on September 11, 2011

      Tasty and easy. I used parsley instead of basil because basil wasn't in season. I love chilli so added a bit more. Great Italian...bellissimo

  • Minced beef Wellington

    • melissabazley on September 26, 2011

      Super easy recipe. I didn't have a block of pastry, so used 3 sheets of pastry instead and made 3 smaller ones. It still took 1 hour to cook. I sprinkled some sesame & poppy seeds on top as well...kind of like a giant sausage roll or pastie or even meatloaf. Great served with Jamie's chilli & capsicum chutney from Jamie @ Home. A goos weekly recipe.

  • Pot-roast meatloaf

    • redjanet on September 07, 2011

      My favourite meatloaf recipe so far. Comes out perfect every time. The loaf is moist and juicy and not too wet.

    • melissabazley on September 11, 2011

      Great flavour. Love the chickpeas in it for something different. I used 10 crackers instead of 12.

    • lizcoates on April 15, 2014

      So yummy! I don't really like the flavour of the crackers, so I substitute 3/4 cup breadcrumbs instead and it always comes out delicous.

  • Bolognese sauce

    • melissabazley on September 11, 2011

      Made a few changes to this recipe...I added 2 tablespoons tomato paste and worcestershire sauce and used parsley instead of basil as basil wasn't in season. I only added 1 can water, not 2, and cooked it with the lid off to reduce and thicken the sauce. Very delicious and easily serves 6 people.

  • Lasagne

    • redjanet on September 07, 2011

      Tasty, but came out a bit too wet for my liking.

    • lizcoates on April 15, 2014

      Definitely too wet. I use a slotted spoon when putting the lasagne together and that does the trick. I love the substitution of creme fraiche and parmesan for bechamel so much I tell everyone about it!

    • eeeve on January 18, 2016

      On the rare occasion that we have some minced beef in, we like to make Spaghetti Bolognese one night, and turn the leftover sauce into lasagne the next; and this recipe is the one we love most - the creme fraiche works a real treat! I don't think it comes out too wet - but then I don't like a dry lasagne.

  • Good old chilli con carne

    • redjanet on September 07, 2011

      Reliable recipe. Tastes even better as leftovers.

    • melissabazley on September 11, 2011

      My friends kids love this recipe. It's also excellent served on corn chips.

  • Classic mince and onion pie

    • melissabazley on October 25, 2011

      This pie has great potential, but missed the mark for me if cooking as the recipe reads. I did lots of adjustments to get the flavour nice and rich. I added double amounts of English mustard, marmite, Worcestershire sauce, and stock cubes. I also couldn't help but substitute 250ml red wine for 1 cup of water. I think if I make this again I would also add at least double the amount of flour to thicken it up...mine was very runny, more like a casserole than pie filling. Maybe that's how the Brits like their Mince & onion pies, but I don't. I cooked the filling for almost 2 hours to try and reduce the liquid. As I said, lots of potential, but needs some serious adjustments.

  • Beef and ale stew

    • melissabazley on September 11, 2011

      Definitely use Guinness for depth of flavour. I also added 300ml beef stock & 2 tablespoons balsamic vinegar. I used 1kg beef as 500g didn't sound enough !! A also made some tweaks to the basic recipe...I added 2 cloves garlic, 200g mushrooms an extra can tomatoes and some fennel as well as celery. Good with all the changes. A bit bland without them !! Great the next day when all the flavours have developed.

    • Waderu on February 10, 2013

      Made this vegetarian using a lb of sliced mushrooms and 2 cans of lentils, drained.

  • Roasted potatoes, parsnips and carrots

    • melissabazley on May 09, 2012

      A great recipe that is easy and gives an excellent crunchy, soft centred vegie. I will definitely be using this recipe again. It took longer than the 1 hour for my vegies to brown up nicely. Love the addition of the rosemary & garlic cloves. Delish

    • Waderu on September 16, 2012

      Delicious. Best cooked cooked carrots I've eaten. Didnt get much out of the whole garlic cloves. Next time I will pull them out of the pan sooner.

  • A consistently good gravy

    • scarlettchef on January 05, 2013

      This is a consistently good gravy. Extra preparation required, but well worth it. Great for adding flavour and probably extra vitamins if the kids are not great veg lovers?

  • Yorkshire pudding

    • Debkelliemember on February 20, 2016

      These are the best, the simplest, airiest Yorkies I've ever made - my "go to" for the last few years!

  • Minted peas

    • melissabazley on September 11, 2011

      A favourite in our family with and stew/casserole. I don't add the lettuce - not a great texture. Superb flavour.

  • Best ever French beans

    • eeeve on July 28, 2014

      I wouldn't call this "best ever"… It's alright but nothing to write home about - and all that cheese makes a right mess in the bottom of the pan!

  • Baked French potatoes

  • Crunchy garlic chicken

    • melissabazley on September 11, 2011

      A great recipe for a quick, easy chicken dinner. I serve it with Jamie's chilli chutney from Jamie @ Home. Also good for making chicken parmigiana

  • Salmon baked in a foil parcel with green beans and pesto

    • redjanet on September 07, 2011

      Tasty and impressive mid-week meal. Always comes out well, though with the pesto, I don't need as much olive oil as Jamie suggests.

  • Asian-style steamed salmon

    • melissabazley on April 24, 2012

      An OK recipe...I added 2 teaspoons of brown sugar to the dressing as it was way too salty. I also ended up frying the salmon and finished it off in the oven, then I stir fried the water chestnuts and vegies. Definitely not my favourite way to have salmon...

  • Griddled tuna and asparagus

    • melissabazley on September 27, 2011

      Quick, easy & delicious...really tasty

  • Italian pan-seared tuna

    • melissabazley on October 20, 2011

      This is soooooo tasty. It's quick, easy and delicious. I left out the anchovies because I hate them !!! I love how the cherry tomatoes go sweet and mushy. It's almost self saucing. The lemon juice adds an excellent tang. A fantastic recipe...good for a dinner party main or entree. Highly recommend, you should try this !!

  • Mustard, crème fraiche, and white wine sauce

    • melissabazley on September 11, 2011

      Brilliant sauce, so good with chicken. Highly recommend

  • Tomato, olive, basil, and chilli sauce

    • melissabazley on September 11, 2011

      Excellent with Salmon Fishcakes on page 280. Really quick to make.

  • Salmon fishcakes

    • melissabazley on September 11, 2011

      Great fishcakes. Goes really well with Tomato,olive, basil & chilli sauce on page 269. I had to add extra flour to get the right consistency. Takes longer than you think because you have to rest them in the fridge for 1 hour. Great on sandwiches the next day.

    • TeamZoRo on November 21, 2016

      Made it with the baked creamy leeks from the same book. Excellent together!

  • Fish pie

    • redjanet on April 29, 2015

      Very good fish pie recipe which is not too heavy and creamy like some. Full of vegetables and easy to make. The leftovers also tastes good cold, which is a good thing as I brought the remains to work for lunch and didn't want to make my office smell of fish by reheating in the microwave. My only small complaint is that celery is a bit awkward to grate (or maybe it's just me?) so I would recommend using a food processor to grate the vegetables and cheese.

    • eliza on February 20, 2016

      Pretty good fish pie. Easy to make and includes some extra veggies. Don't skimp on the cheese. Recipe available on Jamie's website.

  • One-cup pancakes, tropical yoghurt, and mango

    • KIGirl on September 02, 2014

      Only tried pancakes 6/10 .. Have had better ( eg Nigella Express)

  • Omelettes

    • melissabazley on October 13, 2011

      Brilliant basic recipe that can easily be tweaked to create all types of different flavours. Excellent for a beginner or for kids learning to cook. Delicious.

  • Tomato and basil omelette

    • melissabazley on October 13, 2011

      Super quick, super easy, super delicious. Great flavour combo.

  • Granola

    • melissabazley on September 11, 2011

      This is THE BEST EVER toasted muesli. I LOVE the maple syrup & cinnamon flavour. It's brilliant. I make this every week. I'm sure you could sell it. I'll be making this as part of my Christmas hamper gifts this year...YUM. A must try. I recommend it with delicious organic berry yoghurt and rhubarb compote (Jamie @ Home) or with fresh strawberries.

    • aargle on February 19, 2014

      This is a fabulous toasted muesli. I miss it up with whatever dried fruit and nuts I have on hand. Dried cranberries and apricots are personal favourites and macadamia nuts are delicious. I double the mixture but not the oil and maple syrup.

  • Mega chocolate fudge cake

    • melissabazley on September 11, 2011

      Try using hazelnuts instead of almonds...may need a splash of milk to loosen up the batter. Great served with choc fudge sauce and icecream !! Decadent !

  • Lamb and red wine stew

    • redjanet on January 20, 2013

      On a page in the book with other stew recipes, this is a very flavourful, rich stew that is is simple to make. I'd recommend giving it a stir occasionally if making this on the hob as quite a bit stuck to the bottom of my pan when doing it that way. I had better results the second time cooking it in the oven.

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  • ISBN 10 0718148622
  • ISBN 13 9780718148621
  • Linked ISBNs
  • Published Oct 03 2008
  • Format Hardcover
  • Page Count 360
  • Language English
  • Countries United Kingdom
  • Publisher Penguin Books Ltd
  • Imprint Michael Joseph Ltd

Publishers Text

'The aim of this book is to completely inspire people who have no interest in food to have a go' - Jamie Oliver. Sixty years ago food was in short supply and malnutrition rates were high. "The Ministry of Food" was set up to teach the public how to make the best use of the food available to them. Fast forward to the present day, where we have unlimited choices and plenty of food, yet we're living in a world of junk food, additives and preservatives. Our war is now against obesity, as most people have little or no idea about how to cook and what makes a balanced diet. We need to learn from the past. We need to look back at the way our grandmothers and great-grandmothers cooked - wholesome, tasty food that was simple and quick to prepare. If you're a complete beginner in the kitchen, Jamie's promise to you is that you'll be making some great dinners within hours of reading his book. A little knowledge and a few basic tools can go a long way, and this book is your first step ...

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