JamieOliver.com

macaroni cheese

main courses | serves 4 - 6
This is my twist on the old-school frumpy Anglicized dish of macaroni cheese. Using these four different cheeses together, each one with its own characteristics, works really well. For the classic fin...

melt-in-your-mouth shin stew

main courses | serves 4
Cooking a shin of beef or any good stewing cut this way gives you some really fantastic comfort food. Just letting it slowly blip away in the oven, with the sauce becoming more and more intense, is th...

mini shell pasta with a creamy smoked bacon and pea sauce

main courses | serves 4-6
This is one of the dishes I cook for my kids, but to be honest, it’s so good that me and Jools always eat it too! Mini pasta shells are actually meant to be added to soups, but they’re quick and easy ...

my favourite ribollita (la mia ribollita preferita)

starter | serves Serves 4 to 6
There’s often confusion as to what ribollita should actually be like. It’s not like minestrone, as it isn’t brothy and it has no pasta in it. It’s actually more like pappa al pomodoro, as it’s thick a...

neck fillet steak

main courses | serves Serves 4
This is a boneless steak cut from the top of the pork shoulder. It doesn’t have a rim of fat round the edge, but what it does have is a beautiful marbling of fat through the meat. This keeps the meat ...