The new issue of Jamie Magazine is a feast of flavours from all corners of the globe – and a celebration of great food and passionate producers right here on our doorstep. We travel with Jamie as he drops in on the frenetic markets of Marrakech in search of authentic Moroccan street food, cook up a storm with world musicians at WOMAD, and dive for finest seaweed in Galicia. Closer to home, there are stories on world-class British cheeses, pioneering food producers from Wales and wonderfully comforting old-fashioned English puds – some of more than 100 recipes specially designed to help you cast off winter’s chill.
Exclusive offer!
Special offer for new subscribers. Simply quote MEZ1 when you subscribe online to receive a free mezzaluna, a stylish piece of kit worth £20. Designed by carpenter Phil Longstaff for Jme, the bowl is crafted from durable American oak and is the perfect cradle for the stainless-steel blade to make short work of chopping herbs, nuts and spices. A year's sub starts at just £18.45 – that's a 23% saving! (UK residents and new subscribers only; offer subject to availability & closes 24 March.)Special offers
- Save over 35% on a case of top-notch New Zealand Sauvignon Blanc with the latest great-value case offer from Jamie Magazine Wine Club
- Flavours of Spain is offering a special Seaweed Starter Hamper, for Jamie readers to try the seaweed featured in our Galician story. It includes 50g packs of kombu, wakame and sea lettuce, 95g sea spaghetti preserve, tea with kombu (100g) and tinned beech-smoked mackerel in olive oil (170g) and is priced just £28 (rrp £35.10). To order, call 0870 330 2879 and quote JSW01. Offer runs between 15 February and 15 March and is for mainland UK residents (south of Aberdeen) only.
Exclusive to the web
- We gathered so many great recipes at the WOMAD festival that we didn't have room for them all in the mag, meaning brilliant recipes like these missed the cut: vegetable khichdi, Rajasthani pulavu, dolmas, m'halbi, jambalaya.
- Not sure how to use super-healthy, deliciously savoury seaweed in your cooking? Well, check these inspirational recipes, which include the dishes we pictured on page 124: sea bass wrapped in sea lettuce with potato cream, flat prawn brochette wrapped in sea lettuce with sea lettuce mayonnaise, Galician caldo with wakame seaweed, lentil stew with dulse seaweed, soupy rice with codium, goose barnacles and lobster, wakame, kombu and dulse seaweed empanada with natural cockles.
- From issue 7: Check out the extra recipes from Jamie's TV Christmas shows, which weren't published in the magazine: apple pancakes with the girls, beautiful leftover bruschetta, delicious chocolate mousse and roasted squash and beef carpaccio.
- This delicious cauliflower cheese was created by Andy Harris for our vegetarian feast story.
- Langoustines with tattie scones from the Three Chimneys in Skye.
- Tim Atkin's tasting notes for his Christmas port recommendations.
- A rum-soaked Christmas cake recipe from Magimix
- Check out the recipe for Ginny Rolfe's luscious trifle from issue 5.
- Also from issue 5, try our recipe for easy pickles, perfect with a pre-dinner drink.
- Get the contact details for the bakers featured in issue 4.
- Try the recipe for the really wild garlic soda bread Jamie cooked for Barack, Gordon, Silvio and the rest at the G20.
- When Alastair Little visited Viennese restaurant Plachutta (issue 4) to eat tafelspitz, it came with three accompaniments: kochsalat mit erbsen (braised lettuce and peas), schnittlauchsauce (chive sauce) and apple and horseradish chutney.
- Jamie, Gennaro Contaldo and Antonio Carluccio cooked so much at their reunion feast (issue 3) that we didn't have space for Jamie's mussel & clam risotto.
- From issue 3, chef and jamieoliver.com blogger Dave Barker's recipe for gorgonzola and pear risotto.
From the Magazine
- Check out Jamie's article about Mzoli's in South Africa, one of the jumpingest BBQ joints on the planet. Read it here (Issue 2, PDF, 653KB)
- On the hunt for a decent brew, Paul Dring visited a tea plantation and supplier in Taiwan. Read his article here (Issue 2, PDF, 1MB)
Coming soon
- Yes, we know. We said the new website would be up and running by Christmas and we let you down – unfortunately it’s been delayed and is now due to go live in March. But we believe it will be worth the wait. The new site will have sections on seasonal food and recipes – including a daily changing recipe to make that night – dedicated areas for wine and travel, a magazine team blog, and plenty of offers, competitions and giveaways. Watch this space!
- Several people have contacted us recently about the foodie trip to Sicily with Charley Boorman we trailed in issue 4. Rest assured we’re still working on this for some time later in the year. Please note, though, it is not a competition as some of you had thought – it will be a paid-for break. We expect to announce details soon.
