By Georgie Socratous Rhubarb is a wonderful, wonderful thing. Its brilliant colour and sharp, utterly unique flavour are what I look forward to the most in February. It’s a sign of the return of spring – of crisp blue skies, new produce and greedy Sunday lunches. But forced rhubarb is even more exciting than any of Read the full article…
It’s the weekend and that means it’s time for spice, so whip up this gorgeous, fragrant and filling seafood curry.
Lunar New Year is about food, sharing, and wishing each other health and prosperity for the upcoming 12 months. So we’ve selected Jamie’s top five Chinese-inspired recipes to help you see in the new year in style.
It might be grey and dull outside but who cares – it’s nearly Valentine’s Day!
For January we want to give you the gift of soup on JamieOliver.com to help you beat that post-Christmas come-down.
