JamieOliver.com

crispy fried salmon with spring vegetable broth

main courses | serves 4
There's nothing like a piece of perfectly cooked salmon with a crispy, crunchy skin, perfectly complemented by a spring veg broth. In the markets and supermarkets these days you can get some fantastic...

cumberland sausage casserole

main courses | serves 4
1 Put the sausages in a non-stick pan with a drizzle of oil, the shallots, 2–3 sprigs of the rosemary and a few pinches of salt and black pepper. Toss gently, and place on a medium heat. Cook for abou...

dark, sticky stew

main courses | serves Serves 6
This reminds me of winter days in my youth, when I would come home late completely soaked through and shivering from playing down by the stream in the pouring rain. Mum would give me a rollicking abou...

double-whammy arrabiata

main courses | serves 4
1. Prick chillies all over with a knife and place in a large frying pan. Cover with 1cm of oil and let them sit over a really low heat. Once they’ve softened, pour away most of the oil (or reserve for...

duck rillettes

main courses | serves 2
1 Preheat the oven to 150C/gas 2. Place the duck legs and fat in a roasting tray. Season, then tuck in garlic and 3 thyme sprigs. Cover with foil and roast for 2 hours, until the meat is falling off t...