Jamie Oliver is a phenomenon in the world of food. He is one of the world’s best-loved television personalities and one of Britain’s most famous exports. Jamie has had huge success with television series THE NAKED CHEF, JAMIE’S KITCHEN, JAMIE’S SCHOOL DINNERS, JAMIE’S GREAT ITALIAN ESCAPE, JAMIE AT HOME, JAMIE’S MINISTRY OF FOOD, JAMIE DOES.... And more recently JAMIE’S 30-MINUTE MEALS and the Emmy® award-winning JAMIE’S FOOD REVOLUTION.
Jamie has inspired people to spend more time enjoying being in the kitchen – and even start growing their own food! His programmes have now been broadcast in over 100 countries including the USA, Australia, South Africa, Brazil, Japan and Iceland. Having been translated into over 30 languages, the accompanying cookbooks are bestsellers not only in the UK but across the world. His 2010 book, JAMIE’S 30-MINUTE MEALS, became Jamie’s first million-selling book in the UK as well as being the fastest-selling non-fiction book since records began.
The high street restaurant collection ‘Jamie’s Italian’ is hugely popular across the UK and the Fifteen restaurant group which he founded in 2002, provides training for young people in three locations around the world as well as producing food of the highest quality. Jamie’s newest restaurant, Barbecoa in London, is a partnership with American chef Adam Perry Lang.
Jamie lives in London and Essex with his wife, Jools and his kids, Poppy, Daisy, Petal and Buddy.
In March and April:
FISH BAPS AND MUSHROOM FARFALLE
Jamie shows viewers how to make the best fish baps, mushy peas & tartare sauce, plus mushroom farfalle, blue cheese, hazelnut and apple salad.
LAMB LOLLIPOPS AND PRAWN LINGUINI
Learn how to make lamb lollipops, curry sauce, rice and peas, plus prawn linguini, Sicilian shaved fennel salad.
CHICKEN DIM SUM AND CRAB BRIKS
On the menu this time is chicken dim sum with coconut buns, cucumber pickle and hoi sin sauce, plus crackin' crab briks, couscous salad and salsa.
CRISPY DUCK AND CHICKEN CACCIATORE
Jamie rustles up crispy duck and hoi sin lettuce parcels, before preparing chicken cacciatore, spaghetti and smoky tomato sauce.
MOROCCAN BREAM AND BRITISH BURGERS
The chef gets ready to provide more delicious recipes as quickly as possible, beginning with Moroccan bream accompanied by couscous salad, pomegranate and harissa, and British burgers with shred salad, pickles and stuffing.
JERK PORK AND POACHED CHICKEN
Today’s feast includes a jerk pork with grilled corn and a crunchy salad with crisp tortilla bits, and a rustic minestrone with poached chicken and salsa verde.
SWEDISH MEATBALLS AND PASTA PESTO
Jamie demonstrates how to cook Swedish meatballs, celeriac and spinach rice, plus pasta pesto, garlic and rosemary chicken all within 15 minutes.
GREEN TEA SALMON AND MODERN GREEK SALAD
On this episode’s menu are green tea salmon, coconut rice and miso greens, plus modern greek salad, spinach, chickpeas and feta parcels.
GRILLED STEAK AND BLACKENED CHICKEN
Learn how to cook the perfect steak, and interesting ways to prepare quinoa.
PORK STEAKS AND KILLER KEDGEREE
More quick and easy dishes, including pork steaks, Hungarian pepper sauce and rice, plus kedgeree accompanied by beans, greens and chilli yoghurt.
ROSEMARY CHICKEN AND HAPPY COW BURGERS
Learn how to whip up rosemary chicken, grilled polenta and porcini tomato sauce, plus happy cow burgers, old-school coleslaw and corn on the cob.
STICKY SQUID BALLS AND SAUSAGE FUSILLI
Jamie cooks sticky squid balls, grilled prawns and noodle broth, plus sausage fusilli and creamy garden salad.
SMOKED SALMONAND GORGEOUS GREEK CHICKEN
On the menu is smoked salmon, Yorkshire pud, beets and asparagus, plus gorgeous Greek chicken, sweet pepper and pea couscous with tzatziki.
ASIAN TUNA AND COCONUT RICE
Jamie shows how to prepare two quick recipes – seared Asian tuna with coconut rice and jiggy jiggy greens, plus ricotta fritters, tomato sauce and courgette salad.
FALAFEL WRAPS AND SPICED CHICKEN LENTILS
This time the meal is spiced chicken, bacon, asparagus and spinach lentils, plus falafel wraps, grilled veg and salsa.
GLAZED SIZZLING CHOPS AND ASPARAGUS LASAGNETTI
This time, Jamie creates glazed sizzling chops, sweet tomato and asparagus lasagnetti, plus mushroom soup, stilton, apple and walnut croutes.