The Return of the Naked Chef by Jamie Oliver

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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

  • 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.

  • 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.

  • Farfalle with broccoli, anchovies and chilli

    • 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.

    • 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.

  • Spaghetti with anchovies, dried chilli and pangritata

    • 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.

    • 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.

  • A kinda Portuguese custard pie

    • manne on November 16, 2010


  • 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!

  • 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.

  • 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.

  • 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.

  • Campari and passionfruit sorbet

    • Hellyloves2cook on May 26, 2012

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

  • Prawn and pea risotto with basil and mint

    • VineTomato on July 20, 2017

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

    • 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.

  • Mary's Saturday soup and dumplings

    • Applepie24 on January 03, 2015

      Personally, I like to double the dumpling recipe.

  • Spinach and porcini with rosemary and lemon

    • Curly73 on December 11, 2015

      There is a squeeze of lemon at the last stage seasoning

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  • ISBN 10 0141029447
  • ISBN 13 9780141029443
  • Published Sep 14 2007
  • Format Paperback
  • Page Count 288
  • Language English
  • Countries United Kingdom
  • Publisher Penguin Books Ltd
  • Imprint Penguin Books Ltd

Publishers Text

Number one for over five months with "The Naked Chef", the bestselling, brilliant Jamie Oliver is back with a brand-spanking-new book to accompany a second cracking BBC TV series.

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