Balsamic offers depth and richness that no other vinegar can – perfect for sauces and ragùs, dressings and glazes, and even desserts.
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Jamie’s food team
By Pip Spence Like most things these days, peanut butter ranges in price and quality. You should read the label of everything you buy, and the key thing to look out for here is the addition of palm oil, which is used to stop peanut butter from naturally splitting. Palm oil has caused massive debate Read the full article…
Many times throughout the year, registered nutritionists and dieticians from all over the UK come together. As a member of Nutritionists in Industry (NII) (www.nii.org.uk), I regularly meet other nutritionists and dieticians who work for food and drink manufacturers, retailers and food service providers to discuss the latest topics in nutrition. As you can imagine, Read the full article…
On 18 May the big event that we all know and love (ish) will be back on our TV screens, showing us what 39 very different countries can do with their voices and some semi-professional dancers. The Eurovision Song Contest, a glorious miasma of fancy dress, eye-opening acts and hilarious accents comes around a little Read the full article…
Jamie is a big fan of a good sandwich and has written many recipes in his cookery books – just search for sandwiches on jamieoliver.com and there are lots of lovely ideas and some inspiration for weekdays and weekends. Jamie has even developed a range of sandwiches for Boots called Jamie Does Lunch, and one Read the full article…
Am I about to jinx the Bank Holiday weekend by suggesting that it might be warm enough for a bit of ‘al fresco’ dining? The slightly warmer weather in the last few days has at least inspired me to start thinking about salads.
We discover the origins of the Bolivian grain and offer up three delicious recipes to cook up a storm with quinoa.
Easter eggs have lined supermarket shelves for weeks now and we’re thinking about the long weekend break behind us – a great time for family, friends, a big lamb roast and our favourite Easter chocolate treat. I’ve never thought too much about the Easter eggs I buy for others – I tend to decide on Read the full article…
It’s a myth that it’s a struggle to get enough fruit in the diet. Hitting the recommended five portions of fruit and vegetables a day shouldn’t be a challenge, because it can all be eaten at mealtimes.
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…
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© 2024 Jamie Oliver Enterprises Limited
© 2024 Jamie Oliver Enterprises Limited