JamieOliver.com

april's rosemary straw potatoes with lemon salt

snacks and sides | serves 4
My friend April, who’s the chef at the Spotted Pig gastropub in New York, serves these with her famous blue cheese hamburger. She calls them shoestring fries, but in classic old-English game cooking t...

artichoke risotto (risotto ai carciofi)

main courses | serves Serves 6
Even though artichokes are a really everyday ingredient in Italy, in the UK they do feel very luxurious. This is a basic risotto bianco with very thinly sliced artichokes added to it, which give it a ...

asparagus frittata

main courses | serves 2
Use wild or thin asparagus, such as spears from the first picking, known as sprue.

1 Preheat the oven to 180C/gas 4. Beat eggs with a little sea salt and black pepper. Heat oil and butter in a 19cm...

asparagus, mint and lemon risotto

main courses | serves 8
This is such a simple, clean and delicious risotto. When buying asparagus, have a look around because there are lots of varieties available now - purple-tipped, white, thin straggly Japanese, wild Spa...

aubergine and mint bruschette

starter
Heat a griddle pan until nice and hot. Lay your aubergine slices on it side by side and when they are nicely charred on both sides, put them into a bowl. You will probably need to do this in several b...