Stuffing is one of those brilliant dishes that transforms your average roast dinner into something really special. It’s a real mixture of textures, flavours and colours. Too many of us think of it as just a Christmas dish – but stuffing is awesome at any time of year! Check out Jamie’s go-to stuffing method, here.
Gingerbread has been enjoyed in Britain since the Middle Ages, although the recipe has evolved quite a lot since then! And Queen Elizabeth I would give beautifully crafted figures made from expensive ginger dough to her guests.
Thinking of trading in turkey for an alternative festive centrepiece? Deliciously sweet and salty roast ham could be the showstopper you’re looking for.
One of the simplest, most efficient ways to save money in the kitchen is to batch cook. Whether you’re cooking for one person or six, preparing meals in advance and freezing them will also help you cut waste and save time midweek.
You can’t get much better than a well-boiled egg with dipping soldiers for breakfast or brunch. Whether you like them soft- or hard-boiled, it’s easy to get them spot-on simply by keeping an eye on the cooking time.
The Food Revolution is underway! Jamie has created 10 delicious recipes that will give you all the skills you need to learn how to cook proper, nutritious food for you and your family.
Piping is one of those baking jobs that might seem a little daunting, but it’s far easier than it looks and is a really fun way to give your bakes a little extra personality. Jamie’s range of nozzles is designed to give big and bold shapes – which makes the job much less fiddly, too. Practise Read the full article…
Jamie’s brand new TV show, Jamie’s Super Food, sees him unearthing the secrets behind some of the healthiest nations on the planet.
In Jamie’s current series, Jamie’s Super Food, he visits a shiitake mushroom forest farm in South Korea. The second biggest producer of shiitake mushrooms in the world (just after China), South Korea produces an incredible 41,876 tonnes of the funghi every year.
He discovers that South Koreans eat twice as many vegetables as we do here in the UK, and that they always pay close attention to the balance and colour of their veg, aiming to truly ‘eat the rainbow’.