Features

tomato seeds in pots with a label

I love tomatoes, perhaps more than any other garden crop, so it’s fitting that I should have spent much of Valentine’s Day sowing them. It’s now only a week later and tiny seedlings have already started to push through the seed compost. It’s the first major sowing job of my gardening year. I also sowed Read the full article…

cinnamon and rhubarb fruit dessert

Think of some of Europe’s most amazing food and produce and there’s a fair chance that it’s protected by a PDO. From cheeses to ham and pies to wines the European Union’s Protected Designation Origin ensures the areas these foods are from are the only ones that benefit from making it. I spent a day Read the full article…

sole and clams cooked in a pan with shrimp

Dover Sole is at its best between July and March, so it is the perfect time to whip this Jamie dish, inspired by the Essex coastline. We show you how in three simple recipe and video steps. First watch our video on how to prepare Dover Sole – https://www.jamieoliver.com/videos/how-to-prepare-dover-sole Then follow Jamie’s recipe for Leigh-on-Sea Sole https://www.jamieoliver.com/recipes/fish-recipes/leigh-on-sea-sole Read the full article…

cuts of rhubarb in a bundle together

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…

marathon runners

Every year a special group of Jamie’s staff get together to run the New York marathon in aid of Jamie’s Better Food Foundation. Gathered together from all parts of the business the team consists of chefs, waiters, PA’s, project managers and managers and they all have one thing in common: to run to raise money Read the full article…