Jamie's Great Britain: Over 130 Reasons to Love Our Food by Jamie Oliver

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    • Categories: Grills & BBQ; Stews & one-pot meals; Breakfast / brunch; Cooking for 1 or 2; Cooking for a crowd; British
    • Ingredients: pork sausages; black pudding; smoked streaky bacon; eggs; mushrooms; cherry tomatoes; bread
    • Categories: Breakfast / brunch; Lunch; Main course; Suppers; British; Vegetarian
    • Ingredients: floury potatoes; vegetables of your choice; herbs of your choice; store-cupboard ingredients
    • Categories: Sandwiches & burgers; Breakfast / brunch; British
    • Ingredients: bread; pork sausages; smoked bacon; black pudding; eggs; tomatoes; portobello mushrooms
    • Categories: Quick / easy; Breakfast / brunch; Summer
    • Ingredients: milk; live yogurt; mixed summer fruits; golden caster sugar
    • Categories: Pancakes, waffles & crêpes; Breakfast / brunch; Yemeni
    • Ingredients: dried yeast; honey; milk; self-raising flour; cornmeal; store-cupboard ingredients
  • Glasgow potato scones with scrambled egg and smoked salmon
    • Categories: Egg dishes; Pancakes, waffles & crêpes; Breakfast / brunch; Scottish
    • Ingredients: floury potatoes; store-cupboard ingredients; chives; eggs; smoked salmon; watercress; lemons
    • Categories: Egg dishes; Breakfast / brunch; British
    • Ingredients: sourdough bread; field mushrooms; smoked streaky bacon; eggs; store-cupboard ingredients; cheddar cheese
  • Breakfast crumpies
    • Categories: Bread & rolls, savory; Breakfast / brunch; British
    • Ingredients: strong white bread flour; caster sugar; easy-blend yeast; store-cupboard ingredients
    • Categories: Egg dishes; Breakfast / brunch; Cooking for 1 or 2; British
    • Ingredients: bay leaves; black peppercorns; smoked haddock; Gentleman's Relish; mustard powder; nutmeg; baby spinach; lemons; eggs; rustic bread
    • Categories: Rice dishes; Breakfast / brunch; Lunch; Main course; Suppers; British
    • Ingredients: basmati rice; eggs; onions; store-cupboard ingredients; garam masala; cumin seeds; black mustard seeds; fresh ginger; red chillies; coriander leaves; smoked haddock; bay leaves; black peppercorns; lemons; turmeric
    • Categories: Breakfast / brunch; British
    • Ingredients: jumbo oats; flaked almonds; desiccated coconut; honey; canned prunes in syrup; natural yogurt
    • Categories: Soups; Summer; British
    • Ingredients: carrots; tomatoes; basil; store-cupboard ingredients; single cream; crusty bread; thyme; cheddar cheese; Worcestershire sauce
    • Categories: Soups; Fall / autumn; British
    • Ingredients: wild mushrooms; field mushrooms; red onions; celery; bay leaves; brandy; white rice; stock of your choice; sour cream; lemons; rustic bread; cheddar cheese; parsley; nutmeg; store-cupboard ingredients
    • Categories: Soups; Entertaining & parties; Spring; Summer; British
    • Ingredients: cucumbers; celery; fresh peas in pods; broad beans; asparagus; watercress; chives; mint; goat cheese; lemons; apple cider vinegar; bread; gin
    • Categories: Soups; British
    • Ingredients: smoked streaky bacon; rosemary; celery; carrots; onions; leeks; swedes; baby turnips; lamb shanks; chicken stock; pearl barley; Savoy cabbage; rustic bread; wholegrain mustard; honey; mint sauce; parsley
    • Categories: Soups; Cooking for a crowd; British
    • Ingredients: onions; celery; carrots; bay leaves; frozen peas; rosemary; store-cupboard ingredients; self-raising flour; nutmeg; smoked gammon
    • Categories: Soups; Entertaining & parties; British
    • Ingredients: butternut squash; tart apples; onions; red chillies; garlic; coriander seeds; rosemary; pumpkin seeds; ground cayenne pepper; stock of your choice; single cream
    • Categories: Soups
    • Ingredients: spring onions; courgettes; lemons; mint; chicken stock; sour cream; cheddar cheese; store-cupboard ingredients
    • Categories: Soups; British
    • Ingredients: smoked streaky bacon; onions; Gentleman's Relish; thyme; sage; cauliflower; chicken stock; sourdough bread; rosemary; Stilton cheese
    • Categories: Soups; British; Indian
    • Ingredients: beef mince; red onions; carrots; garlic; red peppers; fresh ginger; red chillies; coriander stalks; coriander leaves; Madras curry paste; tomato purée; HP sauce; beef stock; butternut squash; thyme; garam masala; basmati rice; natural yogurt
    • Categories: Soups; British
    • Ingredients: smoked streaky bacon; red onions; butternut squash; rosemary; dried porcini mushrooms; chestnuts; dried red chillies; pearl barley; chicken stock; rustic bread; sage
    • Categories: Dressings & marinades; Salads; Lunch; Main course; Suppers; British; Vegetarian
    • Ingredients: spring onions; blue cheese; natural yogurt; apple cider vinegar; red-skinned apples; green-skinned apples; walnuts; watercress
    • Categories: Dressings & marinades; Salads; Lunch; Main course; Suppers; Side dish; Cooking for 1 or 2; Summer; British; Vegetarian
    • Ingredients: broad beans; red-skinned apples; mint; lemons; Lancashire cheese; store-cupboard ingredients
    • Categories: Dressings & marinades; Salads; Lunch; Side dish; Suppers; Vegetarian
    • Ingredients: beef tomatoes; dried dill; store-cupboard ingredients; caster sugar
    • Categories: Dressings & marinades; Salads; Lunch; Side dish; Suppers; British; Vegetarian
    • Ingredients: beetroots; carrots; fennel; cucumbers; radishes; herbs of your choice; apple cider vinegar; store-cupboard ingredients

Notes about this book

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Notes about Recipes in this book

  • Heavenly salmon salad, lovely new potatoes, fresh cucumber dill dressing

    • Fiona on November 28, 2011

      Very simple and delicious and healthy. I love the way he grates the cucumber with the herbs inside. I drained off most of the water once I'd grated the cucumber as very watery otherwise.

  • Empire roast chicken, Bombay roasties, amazing Indian gravy

    • jpeek on January 02, 2012

      Cooked this on the Weber BBQ which was delicious. Made for a very good outdoor New Years Eve meal.

    • greedyrosie on June 02, 2015

      I'd give the bombay potatoes 6 stars by themselves. Very glum faces around the table when I advised there were 'no seconds'. Not personally so convinced by the gravy, but otherwise, excellent meal (In the edition of the book I have, 2 lemons are mentioned, but we are only told what to do with one of them. I squeezed the juice of the other into the marinade for the chicken.)

    • Ro_ on November 13, 2021

      Contrary to the other comment we loved the gravy more than the potatoes! Delicious and unusual. I think I had my potatoes a bit too high up the oven, they got a smidge too crispy and the tomatoes burnt. But I loved the chicken marinade and gravy flavours and method.

  • Glasgow potato scones with scrambled egg and smoked salmon

    • debkellie on December 24, 2020

      So tasty & so easy .. great break from Eggs Benny for Christmas breakfast ;-)

  • Sour cranberry Bakewell, orange & lemon sherbet drizzle sauce

    • nadiam1000 on March 15, 2015

      3.14.15 substituted 7 oz almond flour for walnuts and hazelnuts and used jarred cranberry sauce in place of making cranberry jam(added zest of 1 orange and 1/4 cup sugar and heated on stove to make it more jammy). Made in 2" deep fluted tart pan and had leftover pastry dough. Very good tart - would make again.

  • Grated apple and beetroot salad

    • eeeve on June 27, 2014

      Absolutely lovely. Great with dill instead of chives, and addition of crumbled soft goats cheese.

  • Light & spicy kedgeree

    • eeeve on March 01, 2015

      The husband made this with smoked mackerel and liked it a lot. It would be a bit too much faffing about for breakfast, but works very well for supper (with a cold pint).

    • Tyelperion on February 19, 2013

      Have made this for dinner three times - twice omitting the eggs, once adding frozen peas, and each time using green chilis instead of red. I'm not sure I could knock it up before breakfast but would make a nice weekend brunch. Wonderful and not at all soupy which is what I hate about kedgeree usually.

  • Kate & Wills's wedding pie, beef & beer filling, unbelievable pastry

    • eeeve on September 06, 2015

      This makes a fantastic stew: deeply flavoursome, albeit very rich (= calorific). First time I made it, I thought it was a bit too mustardy, therefore now I only use 1 tsp, and it also doesn't need all that cheddar - the sauce tasted great and was very creamy already before adding it. I love the pearl barley, but have also substituted it with cooked beans, which was quite nice. Also great results with (thrifty) cuts of stewing beef. Haven't made the pastry from this recipe, though, have always used my standard shortcrust pastry one instead.

    • lils74 on September 23, 2017

      I've made this recipe several times and it's always been delicious, a real crowd pleaser. There are a lot of ingredients, some of which I wouldn't have thought to include, but I love the richness and the way the flavours blend, particularly the tomato puree, stout, mustard and cheese, which while didn't taste individually blended to make a great combo. The only thing I didn't include was the pearl barley and suet, as I didn't have them available. I like the pie crust being just on top, no worries about it getting soggy. It is a bit of effort to put the filling together, but worth it in my opinion for when you want something special. A very satisfying British pie.

  • Cauliflower cheese soup, creamy Stilton, bacon bits, country bread

    • Tyelperion on February 19, 2013

      Made this for a Saturday rainy day lunch with friends - a big hit for mere pence a head. The layering of the bread and soup seemed like a faff at the time (I was thinking, why not just put the bread in the bowl and pour the soup over) but in fact it really is worth doing - it gave the wow factor of presenting it at the table in a huge pot topped with a melty lid of bread and cheese.

  • Roasted apple & squash soup

    • Tyelperion on February 19, 2013

      My husband absolutely loved this - I thought it was tasty but each bite did need a spiced pumpkin seed crunch to distract me. The sweet apple plus the sweet squash with an overlay of spices just made me think a little too much of American pumpkin pie. I think it's likely the (supermarket) apples I used were not tart enough to balance the squash - worth another go with some properly tart ones.

  • Early autumn Cornish pasties

    • digifish_books on June 19, 2015

      Deliciously buttery but needs plenty of seasoning. Will try peas instead of zucchini next time.

  • Wee Scotch eggs

    • joneshayley on May 30, 2015

      Nice, but despite what Jamie says, they're not worth the effort.

  • 12-hour rabbit Bolognese

    • joneshayley on May 03, 2015

      Good to cook in slow cooker- but a nightmare to get the bones out and an ever so slightly dry texture to the bolognese It makes loads- my family of four were eating it for day's. Worth making if you got a glut of rabbit.

  • Minted courgette soup

    • joneshayley on March 07, 2020

      Light fresh but fulfilling. The addition of cheese makes it particularly good

  • My Scotch broth with pulled lamb on grilled toasts

    • ithyt on October 12, 2015

      7.15 I didn't make the toasts - just had with crusty bread. Yum - I made a few changes - changed the shanks to chicken drumsticks- I added more chicken stock - made 6 litres plus. Froze really well.

  • Creamed mushroom soup, wild mushrooms, doorstep toast

    • ithyt on October 12, 2015

      4.15 Tasty mushroom soup. Doesn't need extra mushrooms. Lemony sour cream - nice twist.

  • Shredded rainbow salad

    • ithyt on October 12, 2015

      10.15 Quite wet - doesn't need pear - prefer to use these ingredients for Raw Energy Salad.

  • Granny Smith's pork and rice salad

    • lou_weez on July 18, 2021

      Nice flavours and it was gobbled down by all. My pork didn't brown as much as it probably should have and he talks about deglazing the pan, once it comes out of the oven, but my apples leached so much liquid there was no need. I also used the rice cooker as I find it easier than the cooktop method.

  • Blanched asparagus with poached egg & fresh smoked salmon

    • anya_sf on March 09, 2021

      Delicious flavors but ridiculous egg cooking method. Lining the cups with plastic wrap was futzy and I didn't even try tying the tops - used rubber bands instead. For the first egg I attempted to reposition the yolk as instructed and promptly broke it, so gave up after that. The eggs did not cook evenly as they tilted to one side (I'm guessing that's why you're supposed to center the yolks) and only the submerged parts cooked. It was really difficult to tell when they were done; checked after 6 minutes but the white wasn't fully cooked, but once you cut the plastic open you can't reseal it. The other egg (I just did 2) was done at 7 min. The part that did work was that the herbs stuck to the egg. I cooked the asparagus separately as it would have been tricky to fish the asparagus out with the eggs still in the pot. Added more tarragon plus some chives to the lemon butter. Note that you only need celery leaves, not the stalks.

  • Worcestershire asparagus and mushrooms on toast

    • et12 on March 27, 2022

      We had a handful of mushrooms and asparagus stalks left over in the fridge and I had no idea what to do with them. Typed those two ingredients into the EYB recipe search function and the first hit was this recipe. It was so tasty and easy to make! Made for a great afternoon snack and I got to explore a recipe I passed by many times without even considering.

  • Old boy's omelette with fried bread chunks & mushroom slices

    • et12 on March 27, 2022

      I’ve never added fried bread to an omelette before and it was amazing. A really nice treat with great flavours making for a very rich omelette.

  • Queen Victoria sponge

    • et12 on August 16, 2020

      Best Victoria Sponge recipe I’ve made

  • Easy pork scratchings, apple & pear sauce, tankard of ale

    • et12 on June 13, 2021

      Had some pork skin left over that I didn’t want to waste so thought I would give scratchings a try. The recipe was a bit vague about how thick the strips of skin were supposed to be and how much meat/fat should be removed prior to making them. Jamie Oliver does have a YouTube video demonstrating exactly what to do to prepare the skin and how to cook it. https://www.youtube.com/watch?v=2005nQg2X1g Unfortunately I only saw this after mine went into the oven. The apple sauce is a nice accompaniment to the crackling .

  • Speedy butter beans

    • Ro_ on October 10, 2019

      This went down really well with the family, and since it's an easy, quick and healthy side I'll definitely be repeating it. I substituted cannellini beans for butter beans as that's what I had, but otherwise followed the recipe. I made most of it the night before since I knew I'd be in a real hurry tonight, and stuck the pot in the fridge with a lid on. So all I needed to do today was take out, reheat and stir in the baby spinach. But really I could have made the whole thing tonight in 15 minutes probably, since no chopping or prep is required.

  • Baked creamed spinach

    • Ro_ on March 07, 2021

      Loved this. I thought it would surely need more cream, but in fact no. I used regular spinach instead of baby spinach, and it was fine. Loved the flavours that the garlic, onion and tomato brought, and also the crunchy cheesy topping. This is definitely a recipe to repeat.

  • Tasty shredded Brussels

    • Ro_ on October 31, 2021

      Very nice brussels recipe, I like the idea of adding cranberries or even pomegranate seeds for Xmas too.

    • Lesley on March 20, 2022

      Very tasty - used Country Pride Gluten free pork sausage mince

  • Shepherd's pie vs milkman's pie

    • Ro_ on October 22, 2021

      This was so good. I used half veal sausage meat and half lean veal mince. My family really loved the dish. The flavours were great

  • Honey-roasted lemon rabbit with the most brilliant offal skewers

    • Ro_ on September 28, 2021

      Really delicious rabbit recipe. Came out moist and perfectly cooked and flavoured. Next time I'd maybe use the juices to make a gravy.

  • Big beefy tomato salad

    • Ro_ on July 13, 2020

      Absolutely delicious. Simple, and a great way to eat really fresh and ripe beef tomatoes. I had some fresh dill on hand so used that instead of dried.

  • Seared peppered steak, mixed wild mushrooms, watercress

    • Ro_ on November 08, 2021

      I couldn't get watercress, but followed the recipe and found it to be a great method. Loved the creamy mushroom sauce, would actually like more of this.

  • Red cabbage & crispy bacon

    • Ro_ on December 29, 2019

      This was tasting pretty good until I added honey - I didn't have runny honey so used some more solid local honey given to me by someone, which unfortunately ended up completely overpowering the dish and changing the flavour significantly. I'd try this again, but use normal runny honey! Also be aware that if making to serve the next day, the colour of the cabbage will darken up quite a bit.

  • Seared scallops, crispy black pudding, creamy clapshot

    • Ro_ on November 02, 2021

      Really nice flavours, hard to make it look pretty! Think the scallops really benefitted from being scored, will do this again.

  • Roasted veg vindaloo with golden gnarly chicken skewers

    • Ro_ on November 02, 2021

      Very nice unusually for a vindaloo not actually that hot, just the right amount of vinegar. I omitted the cauliflower and raisins due to personal taste. Made the base sauce the day before, which gave it even more depth of flavour.

  • My nan's St. Clement's cake

    • Ro_ on August 24, 2020

      Nice but not amazing. I think there are better lemon/orange drizzle cake recipes out there. Also note to self: I used French "farine à gateaux" in place of self raising flour, but my cake ended up with a very minimal rise. I think maybe it's necessary to add some extra baking powder to get the equivalent amount that's in British self raising flour.

  • Chilled spring soup, mint, crumbly goat's cheese, lemon

    • Ro_ on September 14, 2020

      I did omit the asparagus and celery as my partner doesn't like either (and is annoyingly good at detecting them no matter how blended/chopped up they may be). This soup was nice, but I think the goat cheese (which I'm usually a huge fan of) was just a bit too strong of a flavour for me, and also the soup was a little gritty - maybe I should have added more water and blended for longer.

  • Epic roast chicken salad, golden croutons, green beans, sweet tomatoes

    • Ro_ on August 15, 2020

      Great flavours in this salad. The only issue I had is that it seemed like you were supposed to bake the croutons on top of the tomatoes and garlic, which meant they ended up soggy instead of crisp. However, the instructions weren't totally clear. I ended up giving them an extra 10m in the oven on their own in order to crisp them up, but they were still pretty soft.

  • Pickly cucumber and red onion salad with loads of dill

    • Ro_ on September 02, 2020

      A nice cucumber salad, but not exceptional. There are others I definitely prefer.

  • Mighty mulligatawny

    • Ro_ on October 07, 2019

      I made this since I had curry paste and butternut squash to use up, this fit the bill. It was nice, but not amazing - potentially this is just to do with my own tastes though, I wouldn't usually go for this type of soup. Maybe next time I'd try adding a bit more rice and a bit less stock to give a thicker texture. It may also be one of those dishes that tastes better as leftovers the next day after having more time for the flavours to meld, rather than eaten piping hot straight from cooking. I didn't have any HP sauce so omitted that, but stuck to the rest of the recipe pretty closely. EDIT: I was right, tasted way better reheated after a couple of days in the fridge, and also the texture became a lot thicker since the rice soaked up a lot of the liquid. Would definitely recommend leaving this to sit rather than serving straight from cooking.

  • Sticky prune muesli with creamy yoghurt & sweet fruity sauce

    • mattvangent on October 22, 2023

      Good with fresh banana chunks added and I used peanuts as I had no almonds - any raw nuts would probably do. I only had dried prunes, which worked ok simmered in a little water and brown sugar, but tinned would be better for more syrup (I needed to serve mine with milk. Delicious!

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Reviews about this book

  • All Roads Lead to the Kitchen

    It is typical Jamie. Chock-full of delicious recipes with tempting photographs. Funny side bars and colorful pages. Sturdy cover and hefty paper. The recipes I've made so far were spot on.

    Full review
  • Belly Full

    This isn’t just any ‘ol cookbook. This is a COOK. BOOK. Loaded with pictures for every single recipe... Stories, blurbs, and quotes fill the pages. It’s a cookbook you actually read...

    Full review
  • Nic Cooks

    I may be a little bias (on two counts) but I really do think the latest offering from Jamie is a good one. I was uninspired by some of his recent work, but Jamie is back on fine form...

    Full review
  • Tinned Tomatoes

    ...it is indeed a thing of beauty. It is very visual, absolutely chocablock of photos and graphics ...I was pleasantly surprised that...86 out of the 130 recipes can be enjoyed by veggies.

    Full review

Reviews about Recipes in this Book

  • ISBN 10 0718156811
  • ISBN 13 9780718156817
  • Linked ISBNs
  • Published Sep 29 2011
  • Format Hardcover
  • Page Count 408
  • Language English
  • Countries United Kingdom
  • Publisher Penguin Books Ltd
  • Imprint Michael Joseph Ltd

Publishers Text

Celebrating Britain’s very best food
Jamie grew up in one of the first true British “gastropubs”, which his Mum and Dad still run today. For him, the heart and soul of real British cooking is food that puts a smile on your face. And that’s what he wants to share in the new book: the essence of British food, done properly.
Over the years, British food culture has embraced flavours and influences from all the people who came and made Great Britain their home. The food reflects an open-minded culture as well as the country’s beauty. There are over 100 of Jamie’s favourite recipes: some are indisputable classics, some are his versions of the classics, some should be classics but just haven’t been made famous yet and others he’s made up from the great bounty of British produce.
Wherever you’re from, if you love food this book will offer you a little taste of happiness.

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