JamieOliver.com

pan-roasted salmon with purple sprouting broccoli and anchovy-rosemary sauce

main courses | serves 4
Pan-roasting is one of my favourite ways to cook salmon and trout because it really brings out their incredible flakiness and richness. It goes well with the delicate steamed broccoli and intense zing...

pomegranate and gin cocktail

drinks
This cocktail is great served at the end of a meal. The first time I had it was in a bar called MG Garage in Sydney, where they brought out frozen glasses, frozen gin and a tray full of pomegranates a...

pot-roasted shoulder of lamb with roasted butternut squash and sweet red onions

main courses | serves 4-6
This is a recipe inspired by my having a shoulder of lamb, butternut squash and some red onions all waiting to be used! No quaint story to tell but it did taste bloomin' lovely.

Preheat the oven to...

reuben-ish sandwich

snacks and sides | serves 1
The origin of the Reuben sandwich is hotly disputed, but many New Yorkers say it began in Reuben’s Deli on East 58th Street. A classic Reuben sandwich should have Thousand Island dressing, but this is...

rhubarb bellini

drinks
I recently had this fantastic drink at my mates Arthur and Jamie’s restaurant (Acorn House in London, worth a visit). Not only was it a refreshing start to our meal, but it also reflected the rhubarb ...