JamieOliver.com

11 comments

1. lee roberts Tue 17 Mar 2009 @ 18:57 i have to say since i moved to norway from wales i found the best cake in the world "verdans besta" look it up or i can put how to make it on here, i make about 3 a week after you taste it you wont stop eating it, its really is the worlds beat cake. Lee Roberts, Norway............

2. john yates Thu 26 Feb 2009 @ 09:41 Dear jammie, i live in indonesia and watch your shows when i can, i am impressed by your dedication to getting the job done and not quitting, mate if it were in my power i would have you knighted for the brilliant work you do helping young up comming kids,,,Jamie keep it up,,i would love to meet you one day

best regards jny

3. Jon Halestrap Tue 17 Feb 2009 @ 22:39 I just watched the podcast on river cottage making the clay oven

Great

But what was the music you used ?

4. colin john brummitt Mon 29 Dec 2008 @ 20:07 Dear Jamie,
i'm getting on a bit so I am trying to do as much as I can b4 kicking the bucket.
Have only recently got into shooting,although I've lived in the country for years.Only thing I've shot so far though is clay pigeons..my mate stinky brought me over a couple of mallards he shot,so I took the plunge and plucked and dressed them today,[last birds I was given,I got rid of and bought some ready
dressed ones]Ducks sitting in freezer now ,have you got a killer recipe for wild duck????

5. sarahjane martin Sun 19 Oct 2008 @ 18:15 dear jamie i think what you are doing for the country is great. i have you books and love watching you cooking would like some recepies with rabbit and pheasant if possible many thanks keep up the good work jamie sarah from essex

6. paula Sun 07 Sep 2008 @ 12:11 Hi Jamie.
I'm from spain and I'm a big fan of your tv show. Your food is amazing and all the recipes you do are great. "The food one person cook is like the person itself" and you and your food are great!
congratulations for been so nice!
when are you coming to spain???:-)
P.S- I saw that you cooked once in your show the potatos(with peel) in water with mint. Here in Galicia(north of spain) we call it Cachelos and we cook it in the same way but instead of mint we use bay leafs(2-3) and the flavour is marvelous. Try it!!

7. Kathy Bakken-Dryden Sun 25 May 2008 @ 22:38 Please consider making a podcast where you show the process of making pasta (from scratch. I watched your episode of "Eggs" and found your fresh tagliatelle making a work of art. Unfortunately, I sat awed rather than Itaking notes. But I would like to give it a try if I could watch you repeat the process.

8. tony burrows Thu 08 May 2008 @ 09:44 i had the pleasure of working (for the day) at fifteen during candidate week. everything that is done there is not only scrumptious but it is also giving the candidates terrific experience.
keep up the good work and when are you opening a Fifteen in Cardiff?

9. Tina Polito Thu 08 May 2008 @ 01:44 Hi Jamie, I love your shows, love you !!! You are an inspiration to anyone that eats & appreciates good food. I live in Sydney Australia & have enjoyed watching you on TV over the years seeing you mature into a most generous, humble, caring & giving person & your food isn't half bad either !!!.... Onya' mate your passion is to be applauded!! Cheers Tina

10. Junghyun Kim Fri 02 May 2008 @ 16:47 It is real pleasure to have podcast of Jamie Oliver
I am a big fan of him since 1998!!

11. Alexandra Thu 01 May 2008 @ 22:08 Dear Jamie, I watched you for the first time long time ago on Dubai Tv. You cooked chili with dry tomatoes and some other ingredients i cannot remember. Would you be so kind to put that receipe on this site..if you can. Thanks and congratulations for your cooking style!! Alexandra from italy

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