The Return of the Naked Chef by Jamie Oliver

  • Bacon sarnie my style

    Bacon sarnie my style (page 25)

    from The Return of the Naked Chef The Return of the Naked Chef by Jamie Oliver

    • Categories: Sandwiches & burgers; Breakfast / brunch
    • Ingredients: sandwich bread; dry-cured bacon; brown sauce
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Notes about this book

  • Luci on June 05, 2011

    party cake - this is used for every birthday in the family as it's easy and you can use various fruits

Notes about Recipes in this book

  • A kinda Portuguese custard pie

    • manne on November 16, 2010

      easy

  • Black olive tapenade

    • Denise6 on September 03, 2025

      Delicious. Hubby hates olives and loved it

  • Campari and passionfruit sorbet

    • Hellyloves2cook on May 26, 2012

      Made this a few times for Dinner parties. Easy to make and a nice combination.

  • Chocolate pots

    • LPoulsen on November 25, 2023

      Don't bother. Didn't set, even after hours in the freezer

  • Fantastic fish pie

    • Astrid5555 on January 23, 2020

      This is a perfect weeknight fish dinner, a real Jamie Oliver recipe before he started to cook “healthy” food. I really like his instruction to boil the eggs together with the potatoes, one less step involved. The eggs were perfectly to my liking afterwards, but then you are supposed to add them to your dish and bake them for 25 minutes. Next time, and there will be a next time, I will just add them after the fish pie has come out the oven. Otherwise, a perfect, family-friendly winter dish!

  • Farfalle with broccoli, anchovies and chilli

    • Astrid5555 on October 27, 2018

      If you like mushy vegetables this pasta dish is ok. I prefer my broccoli roasted and crunchy, so not my favourite recipe. However, quite tasty from the anchovies and chillies, don‘t skimp on the pine nuts for additional texture.

    • kari500 on March 20, 2021

      I know what Astrid5555 means. I don't normally like mushy vegetables either. But sometimes in a sauce it works, and for me this was such a case. I didn't have two heads of broccoli, but I did have a large head and figured it would be enough. Used extra garlic, extra chilies, and walnuts instead of pine nuts. I liked this a lot.

  • Farfalle with Savoy cabbage, pancetta, thyme and mozzarella

    • lilham on April 12, 2012

      Make this again, but substituting bacon with breadcrumbs like this: For 2 people. Mince one garlic clove. Melt 1 tbsp butter in a small skillet over medium heat. Add 2 anchovies and cook, mashing with a spatula, until they dissolve into the butter. Stir in the minced garlic and cook until fragrant. Stir in the 1/3 cup bread crumbs and 1/2 tbsp sage and cook until bread is golden brown, about 2 minutes. Season with black pepper.

  • Fragrant Thai broth

    • lils74 on August 18, 2022

      Used the flavour combo/adapting to your taste explanation in this and made a riff of it yesterday -- did use the prawns, but also included other vegetables, rice "stick" noodles, and a homemade stock. Tasty. Interesting for me to try different flavour profiles.

  • Mary's Saturday soup and dumplings

    • Applepie24 on January 03, 2015

      Personally, I like to double the dumpling recipe.

  • Pappardelle, spicy sausage meat and mixed wild mushrooms

    • Astrid5555 on January 28, 2014

      Overall ok, but won't repeat. Very salty and very fatty, probably due to the sausages I used. Had to drain the oil from the pan at some point and did not add 3 tbsps of butter. Used dried pasta instead of fresh one to make it weeknight dinner friendly.

    • lilham on December 04, 2015

      This is a nice and quick after work dinner, especially you have picky children to feed. (Like many other children, both mine will eat pasta and sausages). The quality of the sausage used make or break this dish. I used a sweet chilli sausage. (If I'm not feeding my children, I'd prefer using a hot smoked paprika sausage). Unlike Astrid, I didn't have problem with oiliness. In fact, I needed to add more oil to the pan after adding the mushrooms. I used dried fusilli, dried thyme and skipped the chilli. I also used standard white button mushrooms. As for the butter, I just added a knob to taste.

    • SEH64 on January 16, 2026

      Couldn’t believe this book was from 2000! We enjoyed this although the sausages weren’t the best. I only had regular mushrooms so added some dried porcini. Would do again as it was quick and easy.

  • Potato and Jerusalem artichoke soup with thyme, mascarpone and hazelnuts

    • Dishyrishie on August 21, 2015

      A brilliant winter warmer. Remember to strain to minimise the windy effects of the artichokes.

  • Prawn and pea risotto with basil and mint

    • Suzie1011 on March 23, 2015

      Do not use as much lemon as Jamie recommends, I did this the first time and ruined the whole thing. I would say halve it and then add more if necessary.

    • VineTomato on July 20, 2017

      We love this recipe, one of our all time favourite dishes

  • Tray-baked pork chops with herby potatoes, parsnips, pears and minted bread sauce

    • chele on January 15, 2012

      Looks really good in the picture in the book, but really was just ok. The vegetables took about 1h30mins to cook. (Rather than 45m-1hr) (Perhaps they should be par-boiled a bit first?) The pork was fine. We didn't try the minted bread sauce.

    • Elizabeth.f on January 28, 2024

      For a vegetarian option - use cauliflower steaks in same marinade, also added some sumac

  • Tray-baked cod with runner beans, pancetta and pine nuts

    • Foodelf on April 29, 2012

      This was so easy to put together and took about 30 minutes from start to finish. The longest part was trimming and slicing the beans. When I first tasted it I thought it a touch bland but as I continued to eat, I realized it's all about the simplicity of the flavours - fresh and spring-like. Don't skip the pancetta or pine nuts. I really enjoyed it and think it lends itself to some tweaks. Possibly using asparagus instead of beans, adding some thyme or summer savoury, slicing scallions the same size of the beans to roast along with the beans. I bet it would be very nice with halibut.

    • JoShaw56 on February 04, 2015

      We found this recipe OK but not brilliant - we weren't blown away by the flavours. If I made it again I'd steam the beans for a bit before hand as we didn't feel they were quite cooked enough.

    • danielle_7s60nq on March 14, 2026

      I have been making this for years, it’s a great fallback recipe when you can’t be faffed to make much effort. In always add extra fresh herbs from the garden and sometimes chard. The comments below are great and am going to try it with halibut and asparagus thank you!

  • Spinach and porcini with rosemary and lemon

    • Curly73 on December 11, 2015

      There is a squeeze of lemon at the last stage seasoning

  • Spaghetti with anchovies, dried chilli and pangritata

    • VineTomato on May 25, 2017

      Very tasty, but oily. I've had simpler anchovy pasta dishes that are better, the lemon doesn't work quite as well as it does in some of Jamie's other pasta dishes, for example his NYC arrabbiata.

    • kari500 on March 19, 2021

      One of our favorite recipes. Leftover bread always gets pt through the food processor and into the freezer until I have enough for the pangritata.

  • Salmon fillet wrapped in prosciutto with herby lentils, spinach and yoghurt

    • wester on October 22, 2017

      I made this without the prosciutto, just pan-fried salmon with the lentils. And it was excellent, The lentils tasted both fresh and earthy and were a great combination with the salmon. Will repeat, possibly also with the prosciutto.

  • Salsa verde

    • Dinovino on January 08, 2026

      Great as a dressing for potato salad.

  • Roasted fillet of beef rolled in herbs and porcini and wrapped in prosciutto

    • SEH64 on February 02, 2026

      I have made this a few times and it is very tasty. When I made it last night I found that the supermarket prosciutto was very thin and tore easily which makes it tedious to lay out without any gaps.it would be worth finding a deli that will slice it from a whole piece so it is slightly thicker.

  • Ravioli of creamed ricotta, toasted pine nuts, Parmesan and loadsa herbs

    • kaisha_x5x580 on April 03, 2026

      delicious - was fun to make the filled pasta with my partner! we tried our gand at a few shapes, and this filling was delicious

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  • ISBN 10 0718144392
  • ISBN 13 9780718144395
  • Linked ISBNs
  • Published Mar 30 2000
  • Format Hardcover
  • Page Count 288
  • Language English
  • Countries United Kingdom
  • Publisher Penguin Books Ltd
  • Imprint Michael Joseph Ltd

Publishers Text

'Britain's most exciting chef ...[he] is being tipped as the next Delia Smith' - "Daily Mail". The bestselling, brilliant young chef is back with a second book to accompany a major BBC TV series. There is no doubt that Jamie Oliver has captured the heart of the nation with his passion for simple, delicious, home-cooked food. His talent is huge, his style relaxed and his fans just want more! So here it is ...another book filled with fresh ingredients, 'pukka' recipes and boundless enthusiasm. Get stuck in with Jamie!

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