Jamie Oliver https://www.jamieoliver.com Thu, 19 Sep 2019 09:01:10 +0000 en-US hourly 1 https://wordpress.org/?v=4.9.8 Seasonal vegetables and produce: month by month https://www.jamieoliver.com/features/seasonal-vegetables-and-produce-month-by-month/ Tue, 10 Sep 2019 23:00:28 +0000 https://www.jamieoliver.com/?p=133345 Use this simple guide to cook seasonally throughout the year, and get the best from the beautiful selection of seasonal vegetables and fruit available in the UK.

JANUARY

Sliced purple and green broccoli flourettes

The ground is hard and the air is frosty, but, while much of the veg patch is in hibernation, the hardier British produce is in its prime right now. Look for big leafy cabbages, cauliflower and Brussels sprouts, as well as leeks and root veg, such as parsnips and swedes.

FEBRUARY

With chilly temperatures and wintry weather, February is a month of hardy veg that work well in wholesome, comforting dishes. Think mashed potato, cheesy leek gratin or classic cabbage and bacon combos.

MARCH

Just after the peak root veg season, and before the bountiful months of spring greens, March is sometimes called the ‘hungry gap’ by gardeners. Although the garden might not be heaving with produce, there are lots of amazing flavours at their very best in March. Here are three of our favourites along with delicious ideas for the best ways to enjoy them.

APRIL 

Stems of rhubarb on a marble table

Spring is in the air and the garden is waking up! We’re so excited to dive into all the beautiful early summer produce, which is ripening at this very moment. And right now, some real Great British gems are at their very best.

MAY

May is blooming marvellous! Full of fresh flavours, sweet young shoots and some real British gems. It’s a month for lighter dishes that suit the brighter days… And we love it! Here are three to get you started.

MORE: for seasonal vegetables inspo and recipes head to The Vegepedia

JUNE

The days are getting warmer, nights are getting shorter and soon markets will be fit-to-burst with gorgeous summer produce. Cooking with what’s in season is an absolute joy in June, so we’re championing a few seasonal stars and showing you some of the best ways to enjoy them.

JULY

Orange, yellow, green and red tomatoes spread out on a table

Make the most of British summertime with these three seasonal heroes. Gorgeous tomatoes, earthy beetroot and super-fresh runner beans are all at their best in July – celebrate them in style with these mega recipes.

AUGUST

Summer is in full swing, and as August arrives so does a new bounty of fruit and veg. Sweetcorn is at its best in August, and look out for the final harvest of peas, beans and salad leaves.

SEPTEMBER

Close up of a large green and orange squash

As summer’s heat simmers down to an autumnal glow, all sorts of gorgeous British ingredients come into their own. Early autumn is when classic hedgerow fruits such as plums, damsons, blackberries and elderberries are at their best. It’s also the beginning of the wild mushroom season, as well as the time to enjoy native nuts such as cob nuts and chestnuts. Autumn arrives gradually across the UK, so depending on where you are you’ll see these gems arriving as early as August into late September.

OCTOBER

The golden month of harvest festivals and Halloween, October is all about crunchy apples, juicy pears, plump game birds, British nuts, wild mushrooms and – of course – pumpkins! There are also lots of native British seafood and shellfish in season, with even more to come as we head into the winter. Think clams, mussels and winkles, as well as white fish such as coley, monkfish and bream.

NOVEMBER

Close up of Jerusalem artichokes

The darkening days of November are the time to enjoy the amazing sweet root veg on offer – beetroot, celeriac, swede and potatoes. Plus there are some incredibly tasty winter fruits coming into their own right now a little further south: juicy satsumas offer a burst of sunshine while the days are getting shorter.

DECEMBER

December brings with it some fantastic flavours from the veg patch, including Brussels sprouts, cauliflower, beetroot, leeks and kale. British apples and pears are thriving, while winter citrus fruits and tropical treats, such as clementines, cranberries and tangerines, are at their best. Mid-winter is the height of the game season, so look out for guinea fowl, partridge, pheasant and venison in your butcher’s. And seafood is also abundant in these colder months – it’s a great time to eat oysters, clams, langoustines and more.

Feeling inspired? Check out this video of Jamie in his herb garden, picking some super-tasty leaves.

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Jamie’s favourite vegetable curry recipes https://www.jamieoliver.com/features/jamies-favourite-vegetable-curry-recipes/ Tue, 03 Sep 2019 23:00:59 +0000 https://www.jamieoliver.com/?p=133149 A homemade curry is a beautiful thing. Simply stock up on some key spices and herbs and you’ll soon be cooking food that’s far tastier and healthier than a takeaway. Plus, you’ll know exactly what’s gone into it.

Here are a few of Jamie’s favourite vegetable curry recipes.

Just a handful of ingredients is all it takes to rustle up the most incredible vegetable curry. All you need is a good, firm aubergine, super-ripe tomatoes, crunchy pistachios, curry paste and some fresh coriander. It’s delicious with rice or poppadoms. Happy days!

The great thing about this jalfrezi recipe is the slightly sweet and sour flavour you get from the peppers. Experiment with different combinations of veg, such as courgettes, aubergines or potatoes, once you’ve mastered this version – bigger, chunkier veggies need longer cooking times, so add them at the start, while delicate veggies (like peas and spinach) need only minutes, so they can go in right at the end.

If you can, make it some time ahead – this will give all the wonderful flavours a chance to develop. Pumpkin and chickpeas are good friends and together make a really hearty, satisfying meal.

If you can’t choose when it comes to curry, you’re going to love this gorgeous thali made up of three delicious dishes, dips and a golden homemade paratha for mopping it all up with. A proper Indian feast.

This incredibly tasty, easy dish is all about embracing the ready-made curry paste. You can find some great options on supermarket shelves, and they cut your cooking time in half – perfect for a quick midweek dinner. Sprinkle this pea, spinach and paneer curry with crushed, toasted cashews for the finishing touch.

Feeling inspired? You’ll find hundreds of vegetarian recipes here.

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Easy & flavour-packed family vegetarian recipes https://www.jamieoliver.com/features/easy-flavour-packed-family-vegetarian-recipes/ Mon, 02 Sep 2019 07:27:47 +0000 https://www.jamieoliver.com/?p=133433 Here are Jamie and his son Buddy cooking from the new book with one of their favourite family vegetarian recipes – Sunshine pasta.

 

JAMIE & BUDDY COOK PASTA LIVE

The boys whiz up two easy pasta recipes together, full of bold colours and fresh veggie flavours. This is one of those tasty family vegetarian recipes that you’ll come back to again and again. Plus, it’s so simple, the kids can have a go at making it themselves, too!

 

JAMIE COOKS GAZPACHO FROM THE NEW BOOK

 

Jamie’s veggie moussaka is a fantastic recipe for a crowd that will have everyone diving in and asking for more. You certainly won’t miss the meat!

 

VEG IS HERE, AND IT’S BEAUTIFUL!

Take a closer look at the new book with Jamie. He flicks through some of his favourite recipes and goes behind the scenes of his latest TV show Jamie’s Meat-Free Meals. He’s travelled the world to find inspiration for these delicious family vegetarian recipes for you. Enjoy!

 

For more tasty veggie recipes, head over to our page that celebrates the launch of Jamie’s TV show and book, where you can also get a sneak peak at some of the recipes in the book and if you can’t get enough, buy the book here.

Feeling inspired? Check out the Vegepedia: it’s packed with great recipes, nutrition info and seasonal tips for vegetables.

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Salad recipes with a difference https://www.jamieoliver.com/features/salad-recipes-with-a-difference/ Thu, 29 Aug 2019 23:00:43 +0000 https://www.jamieoliver.com/?p=132676 Using fruit in these salad recipes is a fast-track to fresh, juicy, colourful results. Enjoy!

A riot of colour, you won’t believe how good peppery radish tastes with sweet and juicy watermelon. Finished with a scattering of fresh mint and salty feta, this is one of those salad recipes you won’t forget!

GENNARO’S GRILLED APRICOT SALAD

Sweet juicy apricots, strips of quality prosciutto ham, pretty pink peppercorns, red onions, and creamy mozzarella – no wonder Gennaro’s excited!

A classic French pairing – rich and fragrant roasted duck goes incredibly well with fresh orange slices. Serve this simple salad with a hunk of crusty bread for a truly delicious lunch.

This salad recipe is singing with flavour. It’s spicy, sweet, salty, fruity and nutty! The shredded chicken sits with carrot matchsticks, cucumber and mango – all topped with roasted peanuts and a punchy chilli dressing.

This is a lovely light starter with fantastic sweet, salty and creamy flavours. The sweet roasted peaches are so tasty with wafer-thin slices of salty Parma ham. Creamy mozzarella and peppery fresh rocket leaves bring it all together. Delicious!

A super-simple assembly job, this elegant salad recipe is all about the watermelon, so make sure you use one that’s incredibly fresh and juicy. Chuck in diced feta and thinly sliced red onion, and you’re done.

Jewels of pomegranate seeds add a really tasty tang to this earthy grain salad. And the sweet and sharp pomegranate molasses dressing adds even more flavour. FInish with micro herbs for a final flourish.

Feeling inspired? We have 200 more salad recipes for you to choose from.

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Alternative proteins: are they healthy? https://www.jamieoliver.com/features/alternative-proteins-are-they-healthy/ Thu, 29 Aug 2019 15:53:23 +0000 https://www.jamieoliver.com/?p=133421 Here, we dive into the innovative world of plant-based proteins and meat alternatives – and give you the lowdown on their nutritional value.

TOP TIP: Beans, grains and pulses are a fantastic natural source of protein, fibre, and micronutrients, which we would always recommend as a meat alternative in the first instance.

READ ABOUT THE HEALTH BENEFITS OF BEANS HERE.

SOY AND PEA PROTEIN

Protein from soy beans and peas is widely used in meat-free burgers, sausages and mince. Soy or pea protein can also be bought as a powdered supplement. 

Soy and pea production is often seen as better for the environment than livestock farming, as it produces less methane. However soya takes a lot of land and energy to produce, which can be an environmental issue. Make sure the soya in your product is not from a genetically modified source.

NUTRITION: Soy and pea powders are high in protein and can therefore be a good source of protein in plant-based diets. Check the salt levels though, and look for products with amber or green nutrition levels. We also recommend eating soy beans and peas in their natural form, as they contain important nutrients and fibre. 

 

SEAWEED

Algae or seaweed (such as spirulina and chlorella) is increasingly being used as a source of protein. Most seaweed powders have a distinctive flavour – it can be a love-or-hate product! 

Small-scale harvesting is widely seen as an environmentally good alternative to meat, although it is not known how much of an impact industrial seaweed operations could have on the wider marine environment. Scotland recently banned the mechanical dredging of kelp off the Western Isles for sustainability and biodiversity reasons.

NUTRITION: Seaweed is high in protein and contains important micronutrients – especially iodine, which contributes to the normal production of thyroid hormones and thyroid function – but is also high in salt, so it’s important to be wary of portion size. It’s a very concentrated source of iodine, so don’t eat it more than once a week. It’s also not recommended during pregnancy. 

 

JACKFRUIT

The largest tree fruit on the planet, jackfruit is a tropical fruit with a hard, green bobbly skin. Once peeled, the pale cream middle can be cooked in curries, fried like chips, or even made into a jam. The mild-tasting, fibrous flesh has a similar texture to meat, it absorbs flavours and can also be ‘pulled’ to resemble slow-cooked meat. 

Jackfruit is easy to grow, survives high temperatures and is fairly drought resistant. Most of it is grown commercially in India – however, production is small, and there are not currently enough trees to supply a long-term alternative to meat.

NUTRITION: Jackfruit is low in fat and saturated fat. However, it isn’t a source of protein, so shouldn’t be a direct meat replacement. It’s a source of important micronutrients, such as vitamin C, for immune function, and potassium for maintaining blood pressure and muscle function. 

 

EDIBLE INSECTS

Crickets, mealworms, grasshoppers and other insects have been touted as ‘superfoods’ for a few years now – high in protein, they have low environmental impact and can be farmed almost anywhere. 

Insects emit fewer greenhouse gases than cattle or pigs and need less land and water than bigger livestock. However, as a young industry, there is not yet much information on the long-term impact of large-scale insect farming. There is also limited legislation and guidance around farming methods at the moment.

NUTRITION: Insects are a source of protein, fat and some micronutrients (depending on the insect). More research into human consumption of insects is needed to understand the potential health benefits.

 

SEITAN

Seitan is made from wheat gluten, which is high in protein. It has a solid, firm texture and is sold in several ‘faux meat’ products such as mince, burgers and kebabs. Although made from a natural food source, seitan can be classed as ‘highly processed’. It is also known to contain MSG and other additives that we would not promote.

NUTRITION: The nutritional profile of seitan depends on the other ingredients within each product. In the case of seitan burgers, this is often wheat flour, pea or soy protein, and flavourings. If buying a seitan product, try to choose lower-salt options, looking for a green or amber traffic light on the front of the pack. 

 

HEME

Heme is an iron-rich molecule found in meat, which plays a large part in its flavour profile. Meat-free brands have found a way to develop the molecule using just soy and yeast to create a convincingly ‘meaty’ experience. However, heme is most commonly made by fermentation of genetically engineered yeast, which goes against the Jamie Oliver food standards as we avoid all genetically modified (GM) products.

NUTRITION: Heme burgers can be high in protein, but not as high as regular beef burgers. They also have added vitamins and minerals, in particular easily absorbed heme-iron and vitamin B12, which are important for people following a vegan or vegetarian diet. However, these burgers are currently made with coconut oil and are therefore high in saturated fat. They can also be high in salt compared to regular beef burgers. 

 

BANANA BLOSSOM

The fleshy banana flower is starting to appear as a vegan alternative to fish. Commonly used in South-East Asia, this red pointy flower has tough outer leaves that are peeled off to reveal pale white ‘hearts’. Some say the flavour is similar to artichoke hearts – and it has the texture of cooked fish. 

There is very limited information about the environmental impact of producing large-scale supply of banana blossom for consumption.

NUTRITION: Banana blossom is low in calories, carbohydrates and fat. However, it is also low in other nutrients, especially protein, and should not be considered a fish or meat replacement. Banana blossom is also often sold tinned in salty brine, so make sure you rinse it before using.

READ MORE: Meat alternatives – what you need to know

This feature has been compiled by our nutrition and technical teams, who guide the Jamie Oliver Group on all recipes and product sourcing

 

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Our 10 most popular vegetarian recipes https://www.jamieoliver.com/features/our-10-most-popular-vegetarian-recipes/ Wed, 21 Aug 2019 09:03:01 +0000 https://www.jamieoliver.com/?p=132894

Classic ratatouille

Classic ratatouille

This moreish Mediterranean-style vegetable stew is perfect for a super-healthy midweek supper. Serve with crusty bread for mopping up all the sauce.

Once you see how simple and tasty this pizza recipe is, that takeaway menu will stay firmly in the drawer! This is a classic Margherita, but you can add whatever toppings you’d like – olives, roasted veggies and little bombs of pesto are all great ways to switch it up.

This veggie chilli is a hearty, delicious alternative to traditional chilli con carne, packed with good stuff. It’s delicious topped with soured cream and guacamole, with rice or tortilla chips.

This is a cheap and easy dish. You could add chopped cauliflower, red pepper or aubergine before the sweet potato; or serve in a flatbread with grated carrot, coriander and shredded lettuce.

This is an oldie but a goodie from Jamie’s Italy. This classic northern Italian recipe is a great way to serve aubergines. By layering them with Parmesan and tomatoes and then baking them you get an absolutely scrumptious vegetable dish. Also great served with fish or roasted meats, if you’re not vegetarian.

There’s nothing more comforting than an oozy risotto. This simple vegetarian recipe is delicious as it is, or as a foundation for loads of delicious flavours: grilled mushrooms, fresh artichokes, roasted tomatoes and even humble frozen peas are all great additions.

Hearty and nutritious, minestrone soup is a tasty crowd-pleaser and is super-easy to tweak according to whatever vegetables you have in the house.

This beautiful baked pasta dish is one of the greatest vegetarian recipes. It’s surprisingly simple to put together, but does take a bit of time so is a good weekend project.

This is a great introduction to pasta for kids – loads of fun to eat, and a brilliant base for all kinds of other flavours. Once you’ve made this a few times you can try adding other simple ingredients, such as baby spinach, chopped rocket leaves, or fresh or frozen peas to your basic tomato sauce to totally transform it.

This super-speedy weeknight winner comes together in just 15 minutes. To make it fully vegetarian, swap Parmesan for vegetarian hard cheese instead. 

Looking for more inspo? Order your copy of Veg, Jamie’s new book, which is all about celebrating really good, tasty food that just happens to be meat-free. 

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How to pack a picnic without bread https://www.jamieoliver.com/features/how-to-pack-a-picnic-without-bread/ Thu, 15 Aug 2019 23:00:48 +0000 https://www.jamieoliver.com/?p=131838 And it’s time to think beyond the sandwich – it’s really easy to pack up a picnic without bread. Just take a look at these delicious recipes…

A big salad of mixed grains, roasted veg and herbs is a really easy picnic dish. Simply pile everything into a large tupperware, bring a few spoons and let everyone dig in. Delicious!

Savoury muffins are a great option for your picnic without bread. Plus, these ones are entirely gluten free. Made with cottage cheese and ground almonds, you could also add chopped chives, spring onions or grated lemon zest for extra punch.

Handheld food is the key to a successful picnic spread. And if you’re ditching bread, then a pastry-wrapped parcel of chicken and veg is a brilliant alternative. They take a little effort – but are guaranteed to impress!

A slice of flavour-packed frittata is great on a picnic. Easy to eat with your fingers, you can also mix up the filling with your favourite combos. This one heroes the classic duo Stilton and broccoli.

Pre-made puff pastry is a seriously handy picnic ingredient. Lay it out, load up with your favourite veg, bake… and hey presto! These tarts couldn’t be easier.

Finally, no picnic is complete without a really delicious potato salad. Jamie’s version is super-simple, with sliced red onions, cornichons, mint and olive oil. Bundle everything into a plastic box and enjoy.

For more alfresco ideas check out this collection of 150+ picnic recipes.

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7 tasty broccoli recipes https://www.jamieoliver.com/features/7-tasty-broccoli-recipes/ Thu, 15 Aug 2019 15:19:07 +0000 https://www.jamieoliver.com/?p=132689 These broccoli recipes take you around the world, from Italian pasta to Asian-inspired seafood, via a cowboy salad from Wyoming!

Broccoli and sausage is a perfect pairing. The philosophy that a little can go a long way is so true in this dish. Being able to buy small amounts of ingredients as you need them, such as one sausage, is a great reason to shop at markets.

Jamie says: “One of the cowgirls I met on my travels said she struggled for ideas at mealtimes because the men weren’t overly keen on eating veg. However, she did say one of the things they would eat was broccoli salad. So I created this version, which is absolutely delicious and hits all the right spots. When I cooked it for a group of ranchers there was none left by the end of the night. Success!”

“This mighty recipe is a real celebration of seafood, and for me it ticks every box. The parcels seal in all the amazing Asian flavours, and you’re left with a dish that’s gorgeously fragrant and seriously satisfying. What a joy!”

Juicy steak, crunchy greens and sticky soy sauce – this beef and broccoli stir-fry recipe is a brilliant mix of textures, colours and flavour. Ready in just 25 minutes, this is a brilliant midweek dinner. And if you’re feeling flash, use fillet steak instead of sirloin in your stir-fry.

Using creamy ricotta in this broccoli recipe gives you a silky smooth soup – and the colour is beautiful. It’s incredibly simple to make, and an easy way to get a portion of veg into your day.

Socca pancakes are made with chickpea flour, giving a firmer and thicker result than crêpe-style pancakes. They’re gluten-free, too! This one is topped with broccoli, goat’s cheese and Parmesan – it packs a cheesy punch!

Broccoli and cauliflower take on a whole new level of flavour when you roast them. Crispy, crunchy and nutty; they’re delicious simply served with soft lentils and a scattering of salty halloumi.

Feeling inspired? Head to our collection of broccoli recipes for lots of tasty ideas

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6 brilliant recipes to get kids cooking! https://www.jamieoliver.com/features/6-brilliant-recipes-to-get-kids-cooking/ Tue, 13 Aug 2019 13:21:13 +0000 https://www.jamieoliver.com/?p=132885

Jools' wholesome veg & bean soup

Jools' wholesome veg & bean soup

Jools’ gorgeous hearty soup is a family favourite, but it’s also a great one to get older kids involved with. Chopping all the root veg is a good way to practice knife skills, and it’s a rustic soup so it doesn’t have to be perfectly sliced and diced. You could also knock up a batch of easy homemade pesto, and serve the soup with a spoonful on top.

HOW TO MAKE EASY PASTA WITH THE KIDS

child making fresh purple pasta bows

Fresh, homemade pasta is easier to make than you might think. Here, our friends at Lunch Lady have all you need to make gorgeous pasta from scratch, including three twists to help add a burst of colour to your plate – perfect for getting kids cooking.

Fish fingers are good, but these homemade sole goujons are great. Get the kids cooking with you in the kitchen by putting them in charge of dipping the fish in egg and flour. It’s messy work, but they’ll love it!

This houmous is so easy to make and it’s a fantastic thing to have on hand. I like to keep a batch in the fridge for quick snacking. To curb any afternoon cravings, get the kids to help with chopping up some cruditées for dunking. Any crunchy veg will do, but a mix of carrot, radish, chicory, celery and fennel is a great place to start.

Get the kids to help out with the veg prep here, and let them really go to town with the rolling pin! Feel free to swap out the veggies for anything you’ve got in the fridge, just as long as it’s got a bit of crunch to it.

This is such an easy breakfast to make, but it feels a bit special. It only takes 10 minutes to put together, and kids can choose their favourite berries to top with. Yum! 

Feeling inspired? Find more simple ideas for cooking with kids here.

 

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Egg recipes: master the basics https://www.jamieoliver.com/features/egg-recipes-master-the-basics/ Tue, 13 Aug 2019 13:17:54 +0000 https://www.jamieoliver.com/?p=132897 HOW TO SEPARATE AN EGG

Separating an egg might seem daunting if you haven’t tried it before, but this video shows you how to do it in under a minute. Don’t worry if you do get a bit of shell in the egg white – just watch this video for Jamie’s top tip on how to rescue it.

There are loads of great egg recipes to make with yolks, but one of the tastiest is hollandaise sauce. Try Jamie’s recipe for Super eggs Benedict which makes for the most epic weekend brunch. There’s more hollandaise than you need, but you can refrigerate what you don’t need and use it almost like a mayonnaise over the next few days. Hot fluffy muffins are important for the perfect eggs Benny, but really good wafer-thin smoked ham is essential. Yum! 

HOW TO WHISK EGG WHITES

Egg whites are super-versatile, and the fantastic Raymond Blanc shares his tips in this video for whipping whites to perfect peaks. We’d recommend turning those peaks into 

beautiful rhubarb and strawberry pavlovas or speedy peach & almond Alaskas.

Feeling inspired? Check out more egg recipes here

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