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JamieOliver.com is your one stop shop for everything Jamie Oliver including delicious and healthy recipes inspired from all over the world, helpful food tube videos and much more.
In his brand new show Jamie: What To Eat This Week, Jamie’s back in his garden showing us the bounty of fruit and veg that autumn brings. With four delicious recipes in every episode, we discover the seasonal fruit and veg we need to be cooking up this week. Catch up on Channel 4.
Recipes from episode 1 of Jamie: Fast & Simple. Jamie kicks off the series with a host of delicious recipes and tricks, including a trusty chicken gochujang traybake, store-cupboard hacks, and cheesy Bolognese buns! New.
Treat yourself, friends and family to delicious, feel good food with recipes from Jamie’s book and TV show, Jamie’s Comfort Food. Expect comforting family favourites, absolutely gorgeous desserts and food from around the world plus so much more.
Save time and energy with our easy air-fryer recipes. From crispy air-fryer chicken and chips to beautifully cooked aubergine and squash, we’ve got plenty of inspiration. Check out the Tips section on these recipes for our tried-and-tested instructions.
Explore recipes from Jamie's cookbooks over the years, from Jamie's Dinners and Oliver's Twist to 5 Ingredients and ONE.
Method. Preheat the oven to 180°C/350°F/gas 4. Place a large ovenproof frying pan over a medium-high heat and squeeze in the juice of the orange. Add the sugar, halve the vanilla pod lengthways, scrape out the seeds, then add the seeds and pod to the pan. Bring to the boil.
Preheat the oven to 180°C/350°F/gas 4. Slice the tomatoes into 1cm rounds, halving any cherry tomatoes, finely slice the chillies, then add both to a large bowl with 1 tablespoon each of red wine vinegar and extra virgin olive oil.
Jamie's smoky veggie burger uses sweetcorn as well as frozen peas, broad beans and herbs to bulk it out with the good stuff, served up with charred corn and a properly delicious homemade burger sauce!
Method. Wrap the crackers in a tea towel and smash up until fine, breaking up any big bits with your hands, then tip into a large bowl. Finely chop the parsley (stalks and all), then add to the bowl with the mustard (if using), and the minced beef.
