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Jamie at Home: Cook Your Way to the Good Life by Jamie Oliver

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Notes about this book

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Notes about Recipes in this book

  • Steamed asparagus with French vinaigrette

    • ithyt on October 06, 2015

      5.13 Yum, quick easy - poss use vinaigrette for other foods.

  • Eggy breakfast crumpets

    • KIGirl on September 03, 2014

      I tried this with English muffins instead of the crumpets... Can't say that I was a big fan... But not sure I like French toast either !! 5/10

    • Breadcrumbs on March 23, 2011

      p.30 - A wonderfully appetizing photo in this book tempted me into making this super-quick, easy and delicious dish. Jamie serves these alongside bacon however I took a pass on the meat this morning as we felt the crumpets would be adequate. Prep couldn’t be simpler. Olive oil is heated in a non-stick pan and eggs are whisked w S&P and fresh chopped chilli. I used one Thai bird chilli for 4 large eggs. Crumpets are coated in egg mixture and allowed to really soak it up into their crevices then they are placed into a hot pan and cooked on both sides until nicely golden. I served them w some sliced fresh tomato and sprinkle of sea salt. They were crispy on the outside and so tender on the inside. The chilli was a fabulous addition. I’ll definitely make these again. They’d be great to serve to overnight guests as they’re a little different or, would make a terrific breakfast for dinner too.

  • Rhubarb and custard kinda soufflé

    • sarahcooks on June 16, 2011

      Good, but more work than it sounded like. I needed three extra ramekins - Jamie's must be bigger than mine.

  • Speedy rhubarb fool

    • melissabazley on September 09, 2011

      I love the rhubarb compote and the delicious zesty orange yoghurt. The Puff pastry triangles were nice, but I will try it with something else next time. I had the yoghurt and rhubarb with Jamie's homemade toasted muesli and it was superb...a party on my taste-buds

  • Barbecue-steamed fennel

    • ithyt on October 06, 2015

      10.13 Alright - would be good served as quick, easy bbq side.

  • Beautiful zucchini carbonara

    • jenniwa on June 23, 2016

      Same amount of pasta and pancetta. Twice as much zucchini. Think there should be even more zucchini.

    • Melanie on September 28, 2013

      So yum - creamy and full of flavour. The zucchini takes on the flavour of the pancetta while in the pan. I used thin slices of pancetta and shaved the zucchini with a vegetable peeler before chopping roughly. Thyme isn't necessary.

    • JennyR on February 05, 2014

      No squash in the UK recipe.

    • melissabazley on April 22, 2011

      Good, hearty pasta. Flavour needs tweaking a bit...not bad, and very quick to make

    • Vanessa on May 22, 2011

      One of our family faves. Even teen-aged boys like it, and its a good way to get through some of the overload of summer zucchini. Also good with other veggies added (fava beans go especially well).

    • ithyt on October 06, 2015

      2.14 Scrummy - great use of zucchini.

    • Summerlandsky on July 04, 2015

      An absolute household staple. One of the first things I make when zucchini starts coming on in the garden. My only gripe is the nature of the sauce makes for poor leftovers.

  • Pizza Margherita… and so much more!

    • melissabazley on April 22, 2011

      A great pizza topping. Excellent pasta sauce as well

  • Strawberry salad with speck and halloumi

    • jenniwa on May 30, 2016

      Tear the speck up into smaller pieces, don't drape full slices over as the picture shows, hard to cut and eat. - TK

  • Proper chicken Caesar salad

    • LouiseAllana on August 24, 2012

      I found this Caesar salad quite different to what I am used to and very tasty, although perhaps a little too salty overall. The dressing was so intense that we only used half of it. The croutons were the best part.

    • ithyt on October 06, 2015

      1.14 Too rich for me - I found the croutons cooked in chicken fat a bit much- use Chelsea's recipe.

  • Grilled mushroom risotto

    • melissabazley on April 22, 2011

      Good basic risotto base. Cooking the mushrooms separately is great and produces a stronger mushroom flavour. Too much lemon juice. I only used 1/2 amount and it was still strong. I like more mushrooms than recipe suggests and I like them stirred through the risotto as well

  • Wild mushroom and venison stroganoff for two lucky people

    • Breadcrumbs on March 18, 2012

      p. 292 – I used bison instead of venison but it turned out wonderfully tender and worked really well in this dish. This wasn’t like stroganoffs we’ve had in the past in that the sauce was quite thick. JO suggests serving this over rice and while we typically serve stroganoff over noodles, we took Jamie’s advice with no regrets, since this sauce wasn’t as loose as those we’ve had in the past and, I don’t think it would have worked as well w noodles. We especially enjoyed the sweetness and subtle tang the gherkins brought to the final dish. The bison and mushrooms made a very hearty and satisfying meal when mixed w the sour cream. If I were to change anything for the next time around, I might add a spritz of fresh lemon juice to the final dish as we didn’t notice the zest having any particular impact and I do think the brightness of the lemon would have been a nice counter to all the richness. This was a great, rib-sticking meal for a freezing cold stormy night!

  • Grilled asparagus with olive oil, lemon and Parmesan

    • Rutabaga on April 04, 2015

      This hardly counts as a recipe, it's so basic, but it is a great way to eat asparagus. I broiled mine about ten minutes instead of dry grilling them, so tossed the spears with olive ail, salt, and pepper before they cooked, then squeezed the lemon juice and sprinkled the parmesan shaving over them.

    • Charlotte_vandenberg on April 26, 2017

      Agree with previous review, but very delicious and easy. Don't use too course sea salt!

  • Fresh tagliatelle with sprouting broccoli and oozy cheese sauce

    • Rutabaga on April 08, 2015

      I made this again, this time with truffle cheese (nice!) and sprouting kale and cabbage in place of the sprouting broccoli. I used duck eggs, and still found that about one cup flour per egg was needed, despite the larger size of the duck eggs. This makes a massive amount of pasta, probably enough to serve six to eight people.

    • Rutabaga on September 16, 2014

      First: This cheesy sauce and broccoli combination is genius, and I love how Jamie instructs you to melt the cheeses in a bowl while bringing the pasta water to a boil, then cook the broccoli and pasta simultaneously, finally stirring the cooked broccoli and pasta directly into the bowl of cheese sauce. I used Gruyere in place of fontina. Perfect! Unfortunately, the U.S. edition has an error in the ingredients. The recipe calls for 4 eggs and two cups of flour. However, in the forward, Jamie estimates you should use "1 egg to 1 cup flour per person". Hmm. I didn't have much more than two cups white flour, so followed the recipe even though the dough was disconcertingly sticky. To keep it from tuning to total mush as I ran it through the pasta roller, I ended up using a lot of additional whole wheat pastry flour. Fortunately, it came out OK, but I will make sure I have four cups of flour on hand next time.

    • jzanger on April 01, 2012

      This is a great recipe, I suspect even if you've never used your crank pasta machine you'll manage to make a delicious meal. I made a 4 egg / 400 g amount of pasta and it was almost twice as much as three people could eat. That's okay, more for later! I used all semolina for the dough, and then switched to AP flour for dusting. I also used kale along with some broccoli in place of the purple sprouting broccoli called for in the recipe. If you've never made pasta before and want a bit of a peptalk, I suggest searching youtube for the 'eggs' episode of the "Jamie at Home" show. I'll definitely make this again.

    • melissabazley on September 09, 2011

      A delicious recipe that could be adapted to all sorts of vegies for the cream sauce. It's so tasty and easy you could add...mushrooms or asparagus with peas and salmon or roasted pumpkin.etc. A good recipe to make over and over again :)

  • Tray-baked meringue with pears, cream, toasted hazelnuts and chocolate sauce

    • melissabazley on April 22, 2011

      WOW, this is a super rich, decadent pav. I think you could poach your own pears if you had the time. For something a bit tart to cut through the sweetness, I'd use mixed berries instead of the pears. Love the addition of stem ginger. Adds great, subtle flavour. I made it with only 1 layer of topping as 2 layers of was just too much...a great special treat.

    • sharifah on August 29, 2012

      This has now become my favourite dinner party dessert. Everyone who gets served this will definitely go "WOW"!! And the flavours do not disappoint. But, as melissabazley says, there is a LOT of topping ingredients so that by the time you layer it all on, its way too much.

  • Grilled lamb kofta kebabs with pistachios and spicy salad wrap

    • Rutabaga on April 01, 2014

      The whole family really enjoyed these kebabs. I used ground turkey and cooked them under the broiler, which worked great. They would lend themselves well to any yogurt, hummus, or tahini topping. I even made fresh flour tortillas to go with them, making the dish extra delicious.

    • melissabazley on September 09, 2011

      I loved this recipe. Could also make them with beef. I made some hummous to go with it and it was superb. Great summer BBQ food.

    • mirage on June 26, 2010

      Must make Tzatziki to go with!

  • Rhubarb and sticky ginger crumble

    • Charlotte_vandenberg on May 15, 2017

      Made this with only rhubarb. Very easy recipe and taste was okay, crumble with oats was good, but did not taste the ginger. I'm going to add more next time.

    • melissabazley on July 31, 2011

      This is a totally delish recipe. I put 1 granny smith apple in with the rhubarb and also a sprinkle of cinnamon (my hubbie love cinnamon). Next time I make it I will also add a handful of hazelnuts to the crumble mix. A great winter warmer

    • Melanie on May 10, 2013

      I had about half the required amount of rhubarb so I added granny smith apples to the mix. I also increased the amount of crumble (1.5 x recipe quantity). Delicious!

  • Crispy asparagus soldiers with soft-boiled eggs

    • Melanie on September 28, 2013

      Fantastic breakfast, although I agree with Jamie that you could eat it at any time. I used one bunch of asparagus and some thin slices of pancetta. If you need to use olive oil only use a tiny dash as the fat in the pancetta will be rendered off anyway. Cook the eggs in simmering water for 4-5 minutes.

  • Creamy asparagus soup with a poached egg on toast

    • melissabazley on April 22, 2011

      Added a bit of cream to smooth up the texture.

  • Incredible roasted shoulder of lamb with smashed veg and greens

    • Melanie on March 02, 2014

      Great lamb recipe - tender and falling off the bone. Add lots of rosemary while in the oven. I serve this with roast vegetables and keep the leftover lamb for lunches. Mum has made the accompanying sauce once but I don't think it's anything special.

  • English hot-pot of amazing summer greens and flaked ham

    • jenniwa on May 29, 2016

      Used smoked ham shanks since it was the closest I could find.

  • Indian carrot salad

    • jenniwa on May 30, 2016

      Serve with a dollop of yogurt, makes a huge difference. - TK

    • Melanie on September 28, 2013

      Very nice. I followed the recipe but the quantities of coriander and mint that are required are so small that there is not much point unless you have some around. Served with pita bread crisped up in the oven. I thought that the dressing was amazing.

    • melissabazley on September 20, 2011

      I used minced beef instead of lamb as I'm not keen on lamb. The carrots took forever to get wafer thin without a mandolin...I used a "speed peeler", but it wasn't so speedy.

    • Rutabaga on May 20, 2014

      The mix of flavors in this dish was delicious; I found it to be a creative use of carrots and ground meat (I used ground turkey). I used plenty of cilantro and mint, which added some bright, fresh notes to the salad, contrasting nicely with the warm spices in the meat. Toasting the sesame seeds to a deep nutty brown also added great flavor. Since I didn't have much garam masala on hand, I used Madras curry powder, and left out the cumin seeds as I didn't have whole cumin. Slicing carrots wafer thin by hand can be a bit time consuming, but is something that could be done in advance. My three-year-old happily ate the meat on its own along with some plain carrot slices, as the dressing was a little much for his palate. Update: I have determined the best way to eat this salad is to mix the carrot salad and meat together in a bowl. You can even throw in some additional greens, and the carrots do well the next day when softened from marinating in the dressing.

  • English onion soup with sage and Cheddar

    • Rutabaga on September 23, 2015

      This is a good soup to prepare in advance, then finish with the cheesy bread topping just prior to serving. It's basically a variation on French onion soup, with cheddar and sage in the supporting role. I used sunflower rye bread. This hearty bread, when paired with extra sharp cheddar and a bowl of soup loaded with onions, made a satisfying dinner just on its own.

    • CBrecht on June 23, 2017

      This soup is good, but it ends up quite sweet. We added some vinegar at the end to balance out the sweetness.

  • Quick sausage meatballs with a tomato and basil sauce, spaghetti and sweet raw peas

    • melissabazley on September 11, 2011

      I used 500g sausages...I also used frozen peas instead of fresh peas and it was great. I broke the sausages into meat-ball sized chunks. I took them out of the pan and drained the sausages on kitchen paper, then wiped out the pan and used the cleaned "sausage" pan to make the tomato sauce. That way there is less washing up !!! A fantastic and tasty recipe. We make it regularly :)

    • sarahcooks on July 15, 2011

      This is really quick and easy, but it can take longer than you think for the sausage to cook through. It's also a lot of pots to keep an eye on at once, but that's the price you pay for bringing dinner together quickly! I love the pop and sweetness of the fresh peas in this. There aren't that many recipes I make over and over again, but this is one of them!

  • Calzone

    • eliza on June 05, 2016

      I used Mr Oliver's pizza dough for the calzones and baked 16 minutes at 450 degrees. (The instructions say to put the oven on at full power but don't give a temperature). I changed the filling to suit what I had on hand and they turned out well. It's important to have some flour on the bottoms of the calzone before baking so they don't stick.

  • Summer tomato pasta

    • sarahcooks on July 31, 2012

      This came together amazingly quickly and is such a great use of my garden. I'll definitely be making this frequently in the summer.

    • melissabazley on April 22, 2011

      So tasty, quick and easy. A favourite summer dish.

    • ithyt on October 06, 2015

      2.14 Scrummy - used Black Raspberry Vinaigrette.

  • Orchard Eve's pudding with whiskey Jersey cream

    • melissabazley on April 22, 2011

      The fruit for this is brilliant. I used apples, white nectarines, cherries & plums when I made it during summer. SOOOOOO delicious. I now use this stewed fruit for making crumbles and cobblers. It's magnificent.

  • Crispy and delicious asparagus and potato tart

    • melissabazley on April 22, 2011

      Totally delicious tart. Simple and very tasty. I also added a tbsp of mustard to the egg mix. Yummmmm

    • Rutabaga on April 20, 2014

      I don't feel I can accurately rate this recipe, as I made a few changes. I didn't have Lancashire cheese, so substituted goat cheese because I had it on hand and figured the flavor would be a good fit. More significantly, I was out of eggs, so left them out completely and added some extra whole milk to the potato/cheese/cream mix to make it a little more spreadable. While the potato mix tasted good, it was, as Jamie might say, a bit "stodgy" on the tart, and the phyllo dough underneath didn't crispy up well. Next time, I'll be sure use the eggs as written.

    • jenniwa on May 30, 2016

      Use a strong cheese as the flavor can disappear. TK

  • Incredible smashed peas and fava beans on toast

    • melissabazley on September 11, 2011

      SO healthy and very delicious. I would use grated parmesan next time I make it instead of pecorino, the pecorino was a bit too strong for me. Otherwise, a great recipe. Lots of fun bashing the fresh peas and beans up too, very satisfying :)

    • eliza on July 05, 2017

      This was fantastic! I did make some changes, using peas from my garden and no broad beans. I also subbed the pecorino with a strong cheddar and used lime juice because that's what I had. The acid at the end really did bring it all together as Jamie says. The paste tasted amazing and would be good on practically anything; fish would be wonderful I think. I made it by hand, but I would try in the food processor if I did a larger amount. Can't wait to make this again!

    • FJT on October 12, 2014

      Despite doing just about everything that Jamie advises against (using frozen peas, a food processor and subbing parmesan for the pecorino ) this was delicious. Looking forward to being able to make it next year with fresh ingredients!

  • Pizza dough

    • melissabazley on April 22, 2011

      This is my go-to pizza dough. Whenever we have pizza...this is it. I only make 1/2 the amount and it makes 2 thick crust pizzas perfectly or 3 thin crusts. I had to add an extra 60g of flour to the dough as it was very sloppy without the addition.

    • pants99 on July 07, 2014

      Have used this recipe for years and never failed. It freezes very well in balls wrapped in cling film. I have hand-kneaded and used my KitchenAid with a dough hook.

  • The quickest tomato sauce

    • melissabazley on September 11, 2011

      Super yum and tasty...don't really need to strain the chunky bits out. Great flavour. Makes enough for 6 pizzas, I just make 1/3 of the recipe for 2.

  • Tomato cilantro salsa with grilled tuna

    • melissabazley on February 16, 2012

      A brilliant fresh, light, healthy dish. I added a bit of olive oil to the salsa, I also used about half the tomatoes (500g instead of 1kg) and it was plenty. Really love all the fresh herbs too. I put the salsa with fresh cooked salmon...to die for. A brilliant, quick, tasty dish for those warm summer nights.

  • Sweet cherry tomato and sausage bake

    • melissabazley on April 22, 2011

      What a recipe. Super easy, super tasty and packed full of flavour. I have shared this recipe with loads of friends. It's just brilliant. Very little effort for huge tasty results. I used only 1.25kg cherry tomatoes and allowed 2 sausages per person. Best thing I've cooked in a long time !! Cheers Jamie !

    • Cheri on August 07, 2013

      This was easy and good. Needs to bake for at least an hour. Used fresh turkey Italian sausages, mixed cherry tomatoes. Crusty bread a must with this dish.

    • ithyt on October 06, 2015

      12.13 Super simple and scrummy - one of our fav sausage dinner recipes - turns even bland recipes into something tasty.

    • saladdays on August 17, 2012

      One of the best sausage recipes ever ! The tomato sauce produced is very intense and full of flavour and makes very good use of one of the best summer ingredients - home grown cherry tomatoes ! We served it with buttery new potatoes and green beans. This recipe will most definitely be added to the favourites list.

    • jannybee on January 08, 2012

      One of my top ten recipes! Fresh, easy and full of flavor. The tomatos taste better than candy! Sometimes I make it without the sausage as a side dish and add a little cooked pasta - absolutely wonderful. Love this recipe!

  • Pan-roasted venison with creamy baked potato and celeriac

    • jzanger on December 11, 2010

      This is a rating for the creamy potato and celeriac. I'm not one to use heavy cream for weeknight dinners, but this recipe was WELL worth it. Despite it being both incredibly satisfying and simple, I give credit to the Cooking Channel's website for providing the correct instructions and ingredients. I recommend searching for it on their website and comparing to your book. The potatoes/celeriac are to be cut into pieces just under 1 inch, not the measurement given in the book. Also, no added butter goes into the sauce, despite its confusing placement at the top of the recipe. One more thing is the parmesan cheese. According to the episode on tv, we're to add half to the sauce, then sprinkle the other half on top (and finish with some fresh if you want). The book instructs you to add half of it, then the other half, then half again. Also, I believe the FRESH sage is key to its subtle aroma. Despite the clear lack of editing, this is a great dish.

  • Blackberry and apple pie

    • Melanie on September 28, 2013

      Delicious pie, would make again. I used frozen blackberries.

    • melissabazley on April 22, 2011

      an incredibly delish pie. Could play around with the filling with all kinds of fruits and berry combinations. Fantastic winter dessert

  • Incredible baked cauliflower and broccoli cannelloni

    • Kirstin_the_Kiwi on July 23, 2017

      prep time >= 1 hour

    • melissabazley on September 09, 2011

      This recipe is great, only I have decided that I REALLY HATE anchovies and that was all I could taste !! I will leave them out next time and enjoy this dish SO much more !!

  • Pizza quattro gusti

    • KIGirl on September 03, 2014

      Have only tried the spicy salami/jalapeño combo - on a whole pizza 5/10

  • Creamy rice pudding with the quickest strawberry jam

    • melissabazley on October 28, 2011

      Delicious rice pudding recipe, so easy. Love the vanilla bean in it....mmmmm. I added 4 tablespoons of golden caster sugar for a bit of extra sweetness as I had it with rhubarb and strawberry compote. I haven't tried the quick jam yet...next time. I suspect I would only need the 2 tablespoons of sugar in the rice when eaten with the jam. A good comfort dessert on a cold night

  • Strawberry martini

    • jenniwa on June 23, 2016

      May need wild strawberries. Tasted like a gin martini when I used regular strawberries.

  • Amazing herb salad on a tomato bruschetta

    • Rutabaga on May 12, 2014

      This is a great idea for using up a mishmash of different herbs. It worked well with hothouse cherry tomatoes, but would likely taste even better with fresh summer tomatoes. The individual parts of the bruschetta - toast, tomatoes, and herb salad - could easily be packed separately to bring on a picnic lunch.

  • The mothership tomato salad

    • melissabazley on April 22, 2011

      oh my goodness...YUM. This is excellent. So tasty. Packed full of flavour and it's so good for you too. Also great with pasta, for bruschetta or just as a salad on it's own. Highly recommend.

  • Cheat's pappardelle with slow-braised leeks and crispy porcini pangrattato

    • eliza on December 04, 2016

      I only made the leeks in this recipe, and had it on toast. This was absolutely delicious! The leeks are cooked in oil and butter with thyme, garlic, and pancetta. I had some smoked bacon so I used that in place of the pancetta. Since my bacon was quite thick, I did have to fry it briefly at the end. A wonderful way to eat leeks, and I can imagine lots of ways to use them. Looking forward to making the entire dish, and I'm sure it will be excellent.

  • Roast carrot and avocado salad with orange and lemon dressing

    • Rutabaga on December 15, 2014

      This same recipe appears in the March 2013 edition of Food & Wine magazine, although the book version, true to Jamie's style, is less specific with some of the measurements and ingredients. You can definitely make this salad your own and still have great results. It's a salad full of rich flavors, and makes for a substantial side dish or light meal; you just need to plan for enough time to cook the carrots (a little over half an hour total). You can improvise with any number of greens, and I enjoy adding pumpkin seeds.

    • Rachaelm on September 10, 2017

      Nice but I don't think I would make it again. For me it wasn't worth the effort.

    • eliza on September 25, 2016

      This was a fantastic, tasty salad. My changes; I used lime instead of lemon, and omitted the greens and sour cream. I also prepared the carrots and dressing up to the oven step the night before. I found the dressing on the baked carrots to be almost enough and didn't really use the extra citrus juice that much. Also, mine was a little bitter. Next time I will omit the citrus from the bake and just use some fresh orange or lime juice at the end.

    • melissabazley on September 11, 2011

      This is such a delicious salad. Can serve it as entree sized portions or put it on the table with mains. I serve it as a meal on it's own. I also added 2 tablespoons toasted hazelnuts for added texture & protein. I didn't think it needed the sour cream...it's great as it is. I LOVED the different coloured carrots - orange, purple & yellow. So pretty. EXCELLENT. Great for any vegetarians :)

    • sarahcooks on February 06, 2012

      This salad has such a great flavor and is satisfying as dinner. It has so many layers of flavor and texture, I would have been very happy to be served it in a restaurant. I left off the sour cream, it really didn't need it.

    • jzanger on July 16, 2014

      I've made this twice now, though only the roasted carrots. I found that I liked only 1 tsp of cumin and about 4 garlic cloves. I also added a few coriander seeds and substituted fresh Serrano for the dried chilies. I really liked the white balsamic I used, though I'm sure the vinegars called for would be great too.

  • Roasted carrots and beets with the juiciest pork chops

    • ithyt on October 06, 2015

      9.13 My chops were too dry - poss try again.

    • sarahcooks on August 25, 2013

      This is really three recipes. A simpler meal would be just the pork and one of the roasted vegetables, but doing them all made for a very delicious meal. My husband thought he hates beets, but he thought they were really great like this!

  • Humble home-cooked beans

    • sarahcooks on February 07, 2012

      Used home grown beans for this and served it on really good bread. It was delicious. Don't be afraid to use lots of garlic!

  • Crunchy raw zucchini ribbons with grilled mackerel

    • wester on May 12, 2017

      I only made the zucchini, which I quite liked but everyone else thought was weird.

  • Potato salad with smoked salmon and horseradish crème fraîche

    • jenniwa on June 23, 2016

      Simple, but you may end up using every dish in the kitchen.

  • Welsh rarebit with attitude

    • melissabazley on April 22, 2011

      delicious, quick and easy food for a cold Saturday night curled up on the couch with a good movie. Brilliant "pub grub"

  • Italian ham and spinach tart

    • melissabazley on April 22, 2011

      A fantastic tart. The amount of filling needed 2 tart bases...I didn't have the same sized dish as recipe said. I used 2 23x30cm trays. I needed 1 quantity of the pastry. The pastry is fantastic and I will be using it for lots of savoury tarts and pies in the future. I would recommend adding the sun-dried tomatoes. An easy recipe to convert to vegetarian as well.

  • Old-fashioned sweet shortcrust pastry

    • melissabazley on April 22, 2011

      one of the best short crust pastries ever...great flavour additions. A favourite and well used pastry in my house.

    • Melanie on September 28, 2013

      A very good shortcrust pastry, it tasted delicious.

  • The best savory shortcrust pastry

    • melissabazley on April 22, 2011

      A fantastic pastry with many flavour options. I use this as my basic pastry, it's brilliant.

  • Steak, Guinness and cheese pie with a puff pastry lid

    • melissabazley on April 22, 2011

      What a superb pie !! So delicious and tasty. If feeling lazy, just use packaged puff pastry. I also added more mushrooms (as I love them) A great winter dish...or anytime really !!

    • Breadcrumbs on March 18, 2012

      p.342 - I actually made this a year ago but forgot to post! Gosh this was good - really, really good! Oh, and the house smelled amazing! Now this isn’t a dish you can whip up after a day at work, nope not at all. JO has you braise it for a couple of hours so this dish needs time. I worked from home today just to accommodate this pie! I have to say I was skeptical when I read the meat wasn’t floured, I couldn’t imagine making a steak pie without doing this. That said, I thought I’d put our fate in JO’s hands and went w his idea. What emerges from the oven is a fabulously aromatic, rich and truly scrumptious bit of steak pie heaven. The flavours were well balanced and I was especially surprised by the deep, rich flavours in the sauce given that the only liquids added were Guinness and water. Hat’s off to JO and the Irish, this was a huge hit.

    • sarahcooks on April 18, 2011

      The best pie I've ever made! You can taste the beer but it is not at all overpowering, and the meat was meltingly tender. I used sirloin tip roast. I'll be making this again and again.

    • Lillibet on October 15, 2011

      Really rich and flavourful. The PERFECT pie!

  • Whole roasted cricket ball squash

    • ithyt on October 06, 2015

      2.14 Scrummy - but green squash a bit dry.

  • Asian squash salad with crispy duck

    • DKennedy on October 30, 2014

      I have made this many times and it is a family favorite.

  • Superb squash soup with the best Parmesan croutons

    • jzanger on March 06, 2011

      We made this soup last night with (part of) a blue hubbard, and it is absolutely fantastic. And this comes from a household with a well-honed favorite squash soup recipe. Use the best winter squash you can find. I highly recommend this!

  • Butternut squash muffins with a frosty top

    • melissabazley on September 17, 2011

      An excellent recipe, although they are more cupcakes than muffins. I peeled the skin from the butternut squash & grated it before putting it in the food processor. I added 1/2 teaspoon of ground cloves as well. I would add the walnuts, chopped, after processing all other ingredients together. I used 330g brown sugar instead of the 350g. I used a citrus cream cheese frosting -30g softened butter, 70g softened cream cheese, zest of 1 lemon, 240g icing sugar, squeeze lemon juice - mix until smooth. Will definitely make these again. They'd be great for Thanksgiving treats.

    • ithyt on October 06, 2015

      5.14 Muffins great - icing average - maybe use other readers idea. :)

  • Italian bread and cabbage soup with sage butter

    • jenniwa on May 30, 2016

      I think the anchovies overpower everything, so leave them out and add a dash of fish sauce. Keeps the complexity without being overly fishy. - TK

  • White asparagus with smashed mint and lemon butter

    • Rutabaga on May 18, 2015

      I used green asparagus (white is unfortunately hard to come by here), and shortened the simmer time to about five minutes - just perfect for plump green spears. The mint and lemon butter was tangy and fresh, the perfect match for any asparagus. My four-year-old loved it so much, he ate six whole spears, and that really says all you need to know right there.

  • Creamy rhubarb and vodka cocktail

    • jenniwa on June 23, 2016

      Add the orange juice sparingly, it can curdle the cream.

  • Crispy and sticky chicken thighs with squashed new potatoes and tomatoes

    • jenniwa on June 23, 2016

      Salt potatoes well. Also I used half as many chicken thighs (3lbs with bones).

    • eliza on May 17, 2016

      Very easy and good. It's important to salt the potatoes well. I don't bother peeling the tomatoes.

    • saladdays on March 27, 2012

      This is an easy and very tasty recipe. As the potatoes are precooked I was able to use some left over from the day before, 4 thighs are plenty for two. I thought that 40 minutes oven cooking seemed too long as the thighs that are cut into strips had already had 10 minutes in a pan, so timed it for 20 minutes and then left them for 5 minutes in the turned off oven while I prepared a green salad and that was plenty long enough. I used chervil instead of oregano as I had just dug up a large plant from the veg garden to make way for spring planting !

    • PatriciaScarpin on August 22, 2012

      I have made this several times, it's delicious and a hit with the picky husband. :)

    • sgovier on August 12, 2011

      I love this recipe, it's so adaptable. Virtually any variation is as delicious as the last. Leftovers are still tasty.

    • lauranyc1 on January 15, 2010

      Tasty recipe, very easy to put together.

    • Cheri on October 09, 2011

      Yum! We really liked this. Used only 8 thighs and had plenty leftover - after serving 3 adults (and one dog). Didn't change anything about the recipe and served with arugula as recommended. This is a great dish for this time of year, as variety of cherry tomatoes and new potatoes are fresh and good right now in the northwest.

    • sarahcooks on August 20, 2012

      Very tasty, and open to so many potential variations. It's really important not to crowd the pan. You will probably have to use two if you don't halve the recipe.

    • melissabazley on April 22, 2011

      A good recipe with plenty of left-overs for lunch the next day.

  • Potato and chorizo omelette with a kinda parsley salad

    • melissabazley on April 22, 2011

      It was good. We fried the shallots with the chorizo and added the parsley to the egg mixture. Once it was cooked, we squeezed the lemon juice over the top...only 1/2 a lemon though !

    • wester on September 25, 2016

      Good weekday fare. Subbed cauliflower for the potato to lower the carb content. I thought the shallot was a bit overpowering - next time decrease the amount.

  • Hot smoked salmon with an amazing chilli salsa

    • melissabazley on April 22, 2011

      I didn't bother to smoke the salmon (I don't have a back yard & didn't want to stink the house out) We cooked salmon by frying it and finishing it in the oven. Totally love salmon!! The salsa was great too...I used 1 lebanese cucumber, instead of the 1/2 suggested in the recipe. A great quick, healthy, tasty recipe.

  • Cheeky chilli-pepper chutney

    • jannybee on January 08, 2012

      Very vesatile and flavorful chutney. I have used it with roast pork, on sandwiches and love it on pizza. It has become an unusual yet tasty addition to many things. I've been having fun thinking of new ways to use it.

    • melissabazley on April 22, 2011

      Great relish...add bit more salt for richer flavour. Fantastic used in Welsh Rarebit recipe. Also great with sandwiches, meat dishes, especially good with chicken schnitzel...YUM

  • Winter crunch salad with a mind-blowing sauce

    • ithyt on October 06, 2015

      8.13 I halved quantities and cut back on anchovies. Quite different & tricky to describe - very unusual and tasty.

  • The best winter veg coleslaw

    • ithyt on October 06, 2015

      7.13 Huge quantities - great flavours.

  • Roasted white fish and leeks

    • mirage on June 26, 2010

      I thought this was good but Scott declared it "delicious"

    • saladdays on March 04, 2012

      An easy and tasty way of cooking fish, I used cod fillets but make sure it doesn't dry out.

    • kategilbo on June 08, 2011

      I used asparagus as I couldn't get baby leeks, and pancetta instead of normal bacon. Was declared a success by all!

  • Best barbecued pork and homemade barbecue sauce

    • mirage on June 26, 2010

      Very good, but also make bbq sauce to go with.

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Reviews about this book

  • Boston Globe by T. Susan Chang

    "Oliver's pace may be dizzying, but his joie de vivre is contagious. So it's hard to hold it against him when, as is bound to happen, his boisterous recipes show signs of some overly speedy testing. "

    Full review

Reviews about Recipes in this Book

  • ISBN 10 1401322425
  • ISBN 13 9781401322427
  • Linked ISBNs
  • Published Oct 01 2008
  • Format Hardcover
  • Page Count 407
  • Language English
  • Countries United States
  • Publisher Hyperion Books
  • Imprint Hyperion Books

Publishers Text

Home is where the heart is . . .

This book is very close to my heart. It's about no-nonsense, simple cooking with great flavors all year round. When I began writing it, I didn't really know what recipes I would come up with, but something began to inspire me very quickly . . . my vegetable patch!

I came to realize last year that it's not always about looking out at the wider world for inspiration. Being at home, feeling relaxed and open, can also offer this. I love to spend time at home in the village where I grew up, working with the boss, Mother Nature, in my garden and seeing all my beautiful veggies coming out of the ground.

Inside you'll find over one hundred new recipes, plus some basic planting information and tips if you fancy having a go at getting your hands dirty as well!



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