Not just for breakfast, black pudding is a super-tasty, affordable and versatile ingredient that works a treat in all sorts of recipes.
Meat & fish
We challenged Jamie’s Food Revolution Ambassadors to inspire us with their version of one of his 10 recipes for learning how to cook from scratch.
In the UK today, a huge amount of the animal and seafood products we consume are farmed. This feature explains how farming is applied to fish, and explores the positives and negatives of this practice.
There are fewer things more daunting than staring at a gigantic, naked turkey on Christmas morning, especially if you’ve never cooked one before. But it doesn’t have to be all Nightmare Before Christmas! We’re here so that when your guests start arriving on the big day, you aren’t flapping about your bird being raw or undercooked.
Thinking of trading in turkey for an alternative festive centrepiece? Deliciously sweet and salty roast ham could be the showstopper you’re looking for.
Over 50 billion chickens are reared annually to provide us with meat and eggs – that’s around seven times the number of people on earth.
South Korea has staggeringly low obesity rates – just 6%, compared to 25% of obese Brits. With seafood being a major part of the South Korean diet, Jamie paid a visit to the famous Haenyeo ‘diving ladies’ of Jeju island, who free-dive impressive depths to catch their seafood bounty by hand.
Without a doubt, salmon is one of our favourite fish, and it’s not hard to see why – it’s easy to cook, incredibly versatile and totally delicious. We asked seafood expert Bart van Olphen to spill his secrets for creating show-stopping salmon dishes.
Chicken is one of the most versatile meats you can cook with. It takes on other flavours really well, and is a great base for all sorts of different recipes from across the globe.
One of Jamie’s favourite ways to cook fish is in a tin foil parcel – it’s quick, simple and delicately steams the fish to perfection.