Jamie's Dinners by Jamie Oliver

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    • Categories: Main course; British
    • Ingredients: sage; rosemary; horseradish; red onions; balsamic vinegar; potatoes; Cumberland sausages
    • Categories: Main course
    • Ingredients: ground beef; Parmesan cheese; coriander seeds; rosemary; garlic; English mustard; breadcrumbs; potatoes; cumin seeds; burger buns
  • Simple baked lasagne
    • Categories: Pasta, baked; Main course; Italian
    • Ingredients: canned anchovies; bay leaves; ground beef; carrots; mozzarella cheese; Parmesan cheese; ground cinnamon; coriander seeds; crème fraîche; mixed herbs; pancetta; butternut squash; canned tomatoes; pork belly; red wine; fresh lasagne pasta; dried chiles
    • Categories: Main course; British; Vegetarian
    • Ingredients: potatoes; butter
    • Categories: Main course; British; Vegetarian
    • Ingredients: chives; potatoes; cheddar cheese; blue cheese; red Leicester cheese
    • Categories: Main course; British
    • Ingredients: chiles; crème fraîche; lemons; mint; white crabmeat; potatoes
  • Jacket potato with shrimp and Marie Rose sauce
    • Categories: Main course; British
    • Ingredients: brandy; ground cayenne pepper; lemons; mayonnaise; parsley; watercress; potatoes; tomato ketchup; shrimp
    • Categories: Main course; British
    • Ingredients: smoked salmon; sour cream; lettuce; parsley; potatoes
    • Categories: Canapés / hors d'oeuvre; British; Vegetarian
    • Ingredients: rosemary; garlic; horseradish; cottage cheese; herbs of your choice; new potatoes; beets
    • Categories: Main course; British; Vegetarian
    • Ingredients: basil; mozzarella cheese; chiles; sweet potatoes
    • Categories: Pies, tarts & pastries; Dessert
    • Ingredients: ground ginger; Demerara sugar; sultanas; apples; tart apples
  • Roast chicken with lemon and rosemary roast potatoes
    • Categories: Main course
    • Ingredients: whole chicken; rosemary; lemons; thyme; bacon; potatoes
  • Fish, chips and mushy peas
    • Categories: Main course; British
    • Ingredients: mint; peas; potatoes; sunflower oil; fish fillets; beer
  • The best chicken and sweet leek pie with flaky pastry
    • Categories: Pies, tarts & pastries; Main course
    • Ingredients: pork sausages; carrots; celery; chicken thighs; leeks; thyme; white wine; frozen puff pastry
    • Categories: Soups
    • Ingredients: basil; carrots; heavy cream; tomatoes; chicken stock
    • Categories: Curry; Main course
    • Ingredients: cashew nuts; chicken breasts; cilantro; ground coriander; heavy cream; ground cumin; fresh ginger; limes; mustard seeds; paprika; tomato purée; yogurt; garam masala; red chiles
    • Categories: Sauces, general; Italian; Vegetarian
    • Ingredients: basil; Parmesan cheese; pine nuts
    • Categories: Main course
    • Ingredients: basil; Parmesan cheese; whole chicken; rosemary; pine nuts; potatoes
    • Categories: Main course
    • Ingredients: basil; Parmesan cheese; chiles; heavy cream; mussels; parsley; white wine; pine nuts
    • Categories: Appetizers / starters; Italian; Vegetarian
    • Ingredients: basil; Parmesan cheese; pine nuts; ciabatta bread
    • Categories: Main course
    • Ingredients: basil; Parmesan cheese; thick fish fillets e.g. cod or haddock; pine nuts
    • Categories: Salads; Vegetarian
    • Ingredients: basil; Parmesan cheese; tomatoes; pine nuts
    • Categories: Side dish; Vegetarian
    • Ingredients: rutabagas; basil; carrots; Parmesan cheese; fennel; red onions; turnips; pine nuts; potatoes; parsnips; celery root; squash
    • Categories: Grills & BBQ; Side dish; Vegetarian
    • Ingredients: basil; Parmesan cheese; eggplants; red onions; zucchini; pine nuts; mushrooms; peppers
    • Categories: Appetizers / starters; Vegetarian
    • Ingredients: basil; mozzarella cheese; Parmesan cheese; pine nuts

Notes about this book

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Notes about Recipes in this book

  • 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

  • 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.

    • Ro_ on February 05, 2021

      Very indulgent, but very delicious! For 2 people I made about 2/3rds of the quantity for the sauce (using a whole aubergine, one can of plum toms and bit of tomato sauce I had leftover from something else) and half the quantity of mozarella and pasta. It was really really yummy, and even my partner who doesn't like aubergine loved it. It's definitely a competitor for Ottolenghi's Pasta ala Norma, my favourite aubergine pasta dish up to now!

    • kkmatti on September 26, 2023

      Tasting this sauce as it was cooking, I was so excited for this dish. I think adding the cream and mozzarella obscured some of the initial flavor development in the sauce. I will make this again with a few changes: * Leave out the cream and mozzarella * Leave out the basil stems - they didn't break down in the sauce well * Try spaghetti or bucatini instead of the rigatoni

  • Chicken tikka masala

    • 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.

    • ithyt on October 17, 2015

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

    • averythingcooks on October 22, 2020

      I have made JO's tikka masala from "Food Revolution" before and we definitely liked that one better than this one. I followed this exactly as written with the exception of some extra veg (orange peppers, some broccoli & a small handful of peas at the end). The issue seemed to be that, although it smelled great in the pan, the sauce was very "one note". Maybe my homemade garam masala has aged out of maximum flavour?? As a fix, I added some extra salt, pickled pepper brine & some honey. It was a good one bowl over rice but I'll stick to the Food Revolution one or maybe give the one in "Comfort Food" a try. I will say I was surprised as we have really liked all of his versions of curries but also that he has 3 different tikka masala recipes in 3 different books.

    • JJ2018 on March 14, 2019

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

  • 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.

  • 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.

  • 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.

  • 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!

    • Ro_ on November 26, 2020

      Contrary to the other comments I didn't think the tomato sauce was all that great (too much balsamic vinegar) but I did really like the baked, spiced ricotta.

  • 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)

  • Tender and crisp chicken legs with sweet tomatoes

    • 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.

    • nicolepellegrini on September 08, 2021

      Made this with the optional new potatoes. Quite good - I did add some white wine as another reviewer suggested and I'm glad I did.

    • 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!

  • 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.

  • Tomato sauce with sausages

    • lorloff on April 29, 2023

      This was an easy quick and delicious weeknight meal. The sauce was super flavorful. I added a bit more garlic and a large handful of basil at the end. The beans, tomato sauce and sausage work perfectly together.

  • 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.

  • 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.

    • averythingcooks on September 11, 2023

      Peppers & red onions (a favourite combo of mine) are put to good use here. I added basil with the parsley & reduced the pasta as we like a higher ratio of "stuff" to pasta. I used the mascarpone and I agree with sarahcooks re: the sweetness of the finished dish. As I will likely repeat this idea, I'll try red wine vinegar & use some reserved pasta water (or maybe cracked pepper Boursin?) to create a little creaminess. And once again, I wished I had made a crispy panko topping.

  • 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.

  • My favorite American chopped salad

    • sarahcooks on June 14, 2011

      This makes a *huge* quantity.

    • Ro_ on January 12, 2021

      I ommitted the raddichio and reduced the tomatoes. This was a good chop salad, but I found the dressing a little bitter - some honey or sugar in there would be nice.

  • Roast chicken with lemon and rosemary roast potatoes

    • sarahcooks on July 17, 2012

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

    • nicolepellegrini on February 01, 2021

      A fine roast chicken, but not the best I've made. The bird threw off so much moisture that while the potatoes were cooked and flavorful, they didn't get any kind of good crispy exterior. Maybe if I'd put the bird & potatoes on a rack in the roasting pan.

    • saarwouters on January 27, 2018

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

  • Tomato sauce with fish, olives, and basil

    • nicolepellegrini on June 08, 2020

      It's hard to go wrong, IMHO, when any dish involves tomato sauce, olives and capers. I was a little hesitant to put any cheese on the fish fillets, but it did add a touch of richness to the dish that would otherwise be missing (and the mozzarella was mild enough not to obscure the flavor of the fish fillets.) A very simple and quick dinner to make especially if you have some already made tomato sauce on hand to use up.

    • Astrid5555 on January 28, 2021

      We liked this a lot (added the optional mozzarella cheese of course), great family dinner, served with basmati rice.

  • 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.

  • 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.

  • Southern Indian rice and seafood soup

    • nicolepellegrini on November 18, 2020

      I used lite coconut milk and it was plenty rich for our tastes. A very mellow, curry-flavor that I quite enjoyed (maybe a bit more than my husband did!) Could see easily making this with a mixture of seafood in the future.

  • 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.

  • Summer pan-baked salmon

    • nicolepellegrini on December 23, 2022

      I really like this - it's easy and fast to throw together on a weeknight and to adjust based on the vegetables I have available.

  • 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.

  • 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.

  • Sausage with cheddar cheese and Worcestershire sauce toasted sandwich

    • s1nowy on March 21, 2012

      can't find this recipe?

  • 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.

    • lou_weez on May 06, 2020

      Great use of tinned chickpeas and a really delicious and easy salad to boot. I'm going to add friselle to the leftovers and serve it at lunch.

  • 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.

  • 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.

    • anya_sf on December 13, 2022

      Rich and delicious, like creamed spinach with pasta. I used a combination of frozen and fresh spinach, about 20 oz total - a lot, but I was happy with it. I saw a variation of this recipe on The Kitchn with lemon zest and chopped hazelnuts, so I added those here and they were good, although not necessary.

    • cook_fresco on December 03, 2022

      Family favourite, everyone prefers it with regular fusilli (500g) and frozen spinach! Be generous with the parmesan, add lots of black pepper. Keeps well in fridge. Can sub half fat creme fraiche for the mascarpone.

  • 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.

    • clkandel on August 22, 2017

      So easy to make. Throw it in the pot and it comes out great. Love that the recipe doesn't call for browning the meat - makes clean up easier and doesn't affect the flavor.

    • 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.

  • 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.

  • 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.

  • 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.

  • 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).

    • Cvtbird on March 23, 2021

      I used 600g beans instead of 4 handfuls. This was about right for the amount of dressing.

  • The nicest pan-baked lemon sole

    • marmite on July 27, 2013

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

    • LizzieLozza on January 30, 2017

      serve with new potatoes and salad

  • Tomato macaroni cheese

    • joneshayley on August 19, 2019

      This is lovely - layers of flavour and a healthier version of mac and cheese.

    • lou_weez on May 14, 2020

      We all really enjoyed this. I only added 1/2 cup of cream into the sauce as that's all I could fit into the blender and then I didn't bother adding the rest into the dish as I felt it would be too much liquid. Used gluten free bread for the topping. Would do this again.

  • The best chicken and sweet leek pie with flaky pastry

    • joneshayley on April 18, 2020

      Very nice though the gravy needs generous seasoning. Pork balls are particularly lovely

    • 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.

    • TLouise on January 09, 2024

      Great pie and alot less hassle than some others I make. I will definitely add this to my favorites and make it regularly.

  • 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!

  • Quesadillas with guacamole

    • sarahj22 on October 17, 2019

      My husband is obsessed with these quesadillas and I really enjoy them too. They're very quick to come together and make a lovely light weekend brunch. The guacamole makes a nice accompaniment but isn't entirely essential.

  • 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....

  • Smoked trout, horseradish and new potato salad

    • LizzieLozza on February 03, 2017

      Best eaten at room temperature or cold hour after making

  • 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

  • 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.

    • Ro_ on March 25, 2020

      The best thing about this recipe is that the large amount of liquid (red wine + plum tomatoes in their sauce) keeps the lamb beautifully moist and can be whizzed up to create a lovely gravy at the end. The last two recipes for lamb shoulder that I tried, by Nigella and Ottolenghi, left me with quite dry lamb and no sauce. That said, the flavour combinations of this one weren't particularly outstanding, it was a bit too tomato-y. I added some sugar while blitzing the sauce, which definitely helped. I've saved half the shoulder and sauce to make the shepherd's pie recipe tomorrow.

  • Simple tomato sauce

    • LizzieLozza on February 05, 2017

      40 mins to make then can take in different directions

  • 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

  • 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.

  • Apple pie

    • ithyt on October 17, 2015

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

  • The best roasted turnips

    • ithyt on October 17, 2015

      8.13 I was the only one that ate.

  • 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.

  • Andy the Gasman's stew

    • embk27 on January 15, 2022

      This was a bit meh. The slow cook meant that the potatoes turned to mush so it felt very heavy. It tasted better than it looked but not one I’d make again.

    • averythingcooks on September 18, 2023

      We enjoyed this stew. I came for the combo of cumin & smoked paprika, the chickpeas and the long slow braise at 275. I did tweak it a little by seasoning & searing the beef (I've had other JO stews where he doesn't and I know I prefer to do it), finished off a bottle of red wine and added some thinly sliced sweet red peppers & spinach near the end. All the veg came from the garden and the meat came out very tender. This was a great "prep it early" dinner for us.

  • 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!

    • Ro_ on March 12, 2021

      I omitted the fennel, and swapped white fish for chicken breasts, but otherwise stuck to the recipe. I thought this made a delicious ratatouille, and easy to prepare as well. Tons of natural sweetness came from the tomatoes, peppers and basil. Agree with previous comment that you can probably skip charring and peeling the peppers, it seems a bit of an unnecessary step.

  • Chorizo and tomato omelette

    • averythingcooks on September 12, 2023

      For me, this resulted in a "scramble" more than an omelette and I'm pretty sure I went beyond his 4 min 58 sec total time prediction. I used parsley for the herb, a Fresno for the fresh red chile & I eyeballed the amount of chorizo as he is a bit vague here. I initially thought that 3 eggs was a large amount for one, however it had lots of good flavours and I ate it all.

  • Paprika sirloin steak wrap

    • Ro_ on February 18, 2021

      Very nice steak wraps, I was sceptical about the hummuss but actually it worked really well. Warming the tortillas makes a lot of difference, don't skip this step!

  • The best roast beef sandwich with crunchy lettuce, English mustard and gherkins

    • Ro_ on July 07, 2020

      Good, but next time I'd add some mild cheese.

  • Tomato sauce with tagliatelle, spinach, and goat's cheese

    • Ro_ on July 09, 2020

      Nice, but not really a pasta dish I'd rush to make again.

  • Shepherd's pie made with slow-cooked lamb

    • Ro_ on March 26, 2020

      I made this with half of the Slow Cooked Lamb Shoulder from the main recipe. I think the lamb had extra flavour from sitting in the fridge for 24 hours. I sautéed up some extra onion and carrots, and added a little bit of veal stock to the shredded lamb shoulder and sauce, just to give a slightly different flavour profile, and it worked really well. Delicious.

  • Slow-cooked lamb ragù Pasta

    • Ro_ on September 01, 2022

      A very rich dish. I preferred using the slow cooked lamb in a shepherd's pie rather than with this pasta suggestion. I can see that the suggested orange zest (which I didn't have) would have been a great addition to lift it and give it zing.

  • Tomato soup

    • Ro_ on February 18, 2021

      For some reason this was very underwhelming. It could have been my tomatoes I guess since they're not in season, but even so this was just lacking in flavour, and also the texture wasn't great (though probably my fault for not whizzing it longer?). I have other tomato soup recipes that I much prefer (including an alternative Jamie Oliver one which uses half fresh tomatoes, half canned tomatoes). Will not make this one again.

  • The ultimate burger and chips (French fries)

    • Ro_ on March 29, 2020

      The chips were really good, and I would definitely repeat this method (though I took a shortcut with the rosemary salt, just ground it all up and skipped the 'push through a sieve' part). The burger was also good, but not totally outstanding.

  • Sweet potato topped with chillies, buffalo mozzarella and basil

    • Ro_ on November 26, 2020

      Not sold on this one. I didn't think the mozzarella/basil combo was enough to contrast the sweetness of the potato, overall the flavours just didn't work for me and I won't repeat.

  • Awesome spinach and ricotta cannelloni

    • Ro_ on November 30, 2020

      This is the kind of vegetarian "treat" recipe my family can definitely get on board with. I did the spinach and sauce in a saucepan, and transferred to a small baking dish which perfectly fit 15 cannelloni - unfortunately it turned out to be a bit too shallow and there was something of a cheese explosion in the oven. In the future I'd make less of the cheat bechamel sauce, I think the quantity is unnecessary and takes away from the tomato sauce. I gave up trying to stuff the cannelloni with a piping bag and just did it with a grapefruit spoon (pointy) which worked fine.

  • Bakewell tart

    • Ro_ on March 07, 2021

      This was insanely sweet. I don't think you need to make sweetened pastry since the frangipane and jam are already so sweet - next time I'd just make regular unsweetened shortcrust pastry. I also found that my tart ended up quite soggy. If I'd read the recipe fully I'd have just bought ready ground almonds rather than going to the bother of making my own. Overall I was disappointed with this, and will not make again. Edited to add: we found this much improved after a night in the fridge! The sweetness is dampened and the flavours and texture are nicer when eaten cold, rather than still warm and gooey.

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  • ISBN 10 0141015756
  • ISBN 13 9780141015750
  • Published May 25 2006
  • Format Paperback
  • Page Count 336
  • Language English
  • Countries United Kingdom
  • Publisher Penguin Books Ltd
  • Imprint Penguin Books 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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