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

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Notes about this book

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Notes about Recipes in this book

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • Wee Scotch eggs

    • joneshayley on May 30, 2015

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

  • Empire roast chicken, Bombay roasties, amazing Indian gravy

    • 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.)

    • jpeek on January 02, 2012

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

  • Earl Grey tea loaf

    • ithyt on May 22, 2017

      5.17 Flavours delicious- very classic. I used a mixture of figs, cranberries, apricots and sultanas. Definitely bake again just decrease cooking time slightly.

  • 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.

  • 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.

  • 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.

  • Guinness lamb shanks, sticky dark gravy, fresh mint dressing

    • ithyt on October 08, 2015

      10.15 Loved the mint & spring onion topping - shanks great - very rich - I just used Monteith's Black instead of Guiness which was yum - just took a long tine to simmer down gravy.

  • 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.

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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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