Sweet, spicy and super fresh, homemade pineapple salsa is a sure-fire crowd pleaser. Serve it with grilled fish or meat, or alongside quesadillas; spoon it into tacos or eat it as a starter with homemade tortilla chips for dipping.
We’ve teamed up with our amazing Food Revolution ambassadors to bring you some really special twists on Jamie’s 10 recipes. After seeing what they came up with for their twists on a simple cheese omelette, we tasked them to come up with their own version of Jamie’s Food Revolution classic tomato spaghetti.
Featuring the often misunderstood tequila, the classic margarita cocktail is the perfect drink to enjoy on a hot summer’s day, or sip ahead of a barbecue.
Smooth, chocolatey sponge smothered with rich buttercream icing, it takes a lot to beat the beautiful indulgence of red velvet cake. Here, Georgina Hayden from Jamie’s food team shares her fail-safe recipe.
Depending on where in the UK you live, the elderflower season runs from late May to early July. The parent plant, elder, or ‘Sambucus nigra’ is common everywhere except the far north of Scotland, frequenting hedgerows, waste ground and woodland fringes.
Comforting, zesty and light, lemon meringue pie is the ultimate dessert. A sweet pastry case and thick lemon curd centre, topped with peaks of billowy meringue, the perfect pie is all about getting the right combination of textures, and tart and sweet flavours.
Sweet, smooth and zingy, lemon curd is the ultimate treat on toast. With just a few ingredients and 10 minutes to spare, it’s incredibly easy to make from scratch, too.
Vibrant veggies, sizzling skewers and flavour-packed burgers make vegan barbecues a joy to eat and celebrate, whether you’re a meat-eater or not.
Vibrant, seasonal veggies are just as capable of holding their own on a screaming hot barbecue as any type of meat or fish, but they’re often overlooked.
Chicken is a great go-to meat to whip up for dinner, but the same recipe served over and over can get tired, fast. Luckily, you can jazz things up by learning a new technique, such as how to spatchcock chicken – in this feature, our friend the Food Busker shows you how.