How to use your cooking pastes

Want something utterly delicious on the table with little fuss? Then flavour pastes are just the kitchen shortcut you need.

Packed with all the herbs and spices you need for a great-tasting dish (without needing a packed spice rack or the time to toast things off), this is full-on flavour without the faff. We’ve already chopped up the onion, carrot, celery and garlic to make these pastes, so you really don’t need to do this when making your dish.

Simply add them to your favourite protein, and in a few minutes, dinner is on the table – with hardly any chopping, slicing or sweating! Whether you’re after an easy midweek winner, a last-minute crowd-pleaser, or a satisfying family classic, all you need is a little jar of paste and you’ll have a house full of happy tums!

Jamie knows just how handy these jars can be, so he’s created a beautifully delicious range that covers everything from tasty curries and spicy fajitas to classic Bolognese and cottage pie. Whatever you fancy, we’ve got you covered.

Here’s how to use them…

TO MAKE A COTTAGE PIE FOR 4…

1. Place a casserole pan on a medium heat with a little olive oil. Add 500g beef or veggie mince and fry, stirring, for 10 mins, or until browned.
2. Stir through 320g chopped root veg and 1 jar of Jamie Oliver Classic Cottage Pie paste and fry for 1 min.
3. Add 500ml water, bring to the boil, cover and simmer gently for 45 minutes (or bake in the oven at 180°C/gas 4 for 1 hour), or until the veg is tender and the sauce is thickened. Check on it regularly and add a splash of water if it looks too dry.
4. Season to perfection, then spoon into a baking dish, cover with fluffy mashed potato, top with a twist of black pepper and a grating of cheese, and bake in the oven for 45 mins, or until piping hot and golden on top.
5. Serve with steamed broccoli, green beans and peas.

Top tips

• Take it to the next level by adding 1 tbsp of Worcestershire sauce and 1 tbsp of English mustard when you pour in the water.
• To make a cottage hotpot, instead of mashed potato, arrange thinly sliced potato over the filling, brush with butter and bake in the oven as before.

Jamie's Classic Cottage Pie paste is available now in Tesco

TO MAKE CHICKEN FAJITAS FOR 4…

1. Place a wide frying pan on a medium heat with a little olive oil. Add 400g sliced chicken and fry, turning regularly, for 10 mins, or until golden. Spoon out onto a plate (you may need to do this in batches).
2. Place the pan back on the heat with a little more oil, and add 1 sliced large red pepper and 1 sliced large red onion. Cover and cook for 2 mins, or until slightly softened. Then remove the lid and fry, stirring occasionally, until light golden and smelling delicious.
3. Stir in 1 jar of Jamie Oliver Smoky Fajita paste, then add 200g of tinned tomatoes and 200ml water, and bring to the boil.
4. Return the chicken to the pan and simmer until everything is cooked through, adding a splash of water if it looks too dry.
5. Season to perfection, then serve with tortilla wraps or brown rice. Or fill and roll up tortilla wraps, sprinkle with cheese and bake in a hot oven until melty and bubbling. Lovely with guacamole, tomato salsa and a dollop of soured cream.

Jamie's Smoky Fajita paste is available now in Tesco

TO MAKE BOLOGNESE FOR 4…

1. Place a casserole pan on a medium heat with a little olive oil. Add 500g beef mince and 50g chopped smoked pancetta, and fry, stirring regularly, for 10 mins, or until browned.
2. Stir in 1 jar of Jamie Oliver Brilliant Bolognese paste and fry for 1 min more, then add a 1 x 400g tin of chopped tomatoes and 300ml water.
3. Bring to the boil, then cover and cook gently for 45 minutes (or bake in the oven at 180°C/gas 4 for 1 hour), or until tender and the sauce is thickened. Check on it regularly and add a splash of water if it looks too dry.
4. Season to perfection, then toss through freshly cooked pasta and serve with a crisp green salad and freshly grated Parmesan cheese.

Jamie's Brilliant Bolognese paste is available now in Tesco

TO MAKE A DELICIOUS STEW FOR 4…

1. Preheat your oven to 180°C/gas 4. Place a casserole pan with a splash of oil on a medium heat. Add 500g diced beef and fry for around 10-15 mins, or until browned all over.
2. Add 1 jar of Jamie Oliver Deep Dark Stew paste (¼ jar per person), along with 320g chopped root veg, stir through and fry for 1 min.
3. Stir in 1 tablespoon flour and 800ml water, bring to the boil, then cover and bake in the oven for 1 hour 30 mins, or until the meat is tender. Check on it regularly and add a splash of water if it looks too dry.
4. Season to perfection and serve with new potatoes and seasonal greens. Ensure food is piping hot throughout before serving.

Jamie's Deep Dark Stew paste is available now in Tesco

TO MAKE A TIKKA MASALA FOR 4

1. Place a large wide saucepan with a little oil on a medium heat. Add 600g diced chicken and fry for 5 mins, or until golden.
2. Add 1 jar of Jamie Oliver Tikka Masala paste, stir through and fry for 1 min, before adding a 400g tin of chopped tomatoes and 200ml coconut milk.
3. Simmer, stirring occasionally, until the meat is cooked through (about 15-20 mins), adding a little water if necessary.
4. Add a couple of handfuls of pre-cooked veg and pulses, and simmer until hot throughout and the sauce has reduced, then taste and season to perfection.
5. Finish with a squeeze of lemon or lime juice and some fresh chopped coriander, then serve with your favourite sides. Ensure food is piping hot throughout before serving.

For a veg/fish/seafood/tofu curry… Follow the same steps, but stir in 600g of your chosen protein after the coconut milk, and simmer until cooked through.

Top tip

For extra flavour, marinate your meat, fish or tofu in a little paste before cooking.

TO MAKE A CREAMY KORMA FOR 4

1. Place a large wide saucepan with a little oil on a medium heat. Add 600g diced chicken and fry for 5 mins, or until golden.
2. Add 1 jar of Jamie Oliver Creamy Korma paste, stir through and fry for 1 min, before adding 200g tinned chopped tomatoes and 400ml coconut milk.
3. Simmer, stirring occasionally, until the meat is cooked through (about 15-20 mins), adding a little water if necessary.
4. Add a couple of handfuls of pre-cooked veg and pulses, and simmer until hot throughout and the sauce has reduced, then taste and season to perfection.
5. Finish with a squeeze of lemon or lime juice and some fresh chopped coriander, then serve with your favourite sides. Ensure food is piping hot throughout before serving.

For a veg/fish/seafood/tofu curry… Follow the same steps, but stir in 600g of your chosen protein after the coconut milk, and simmer until cooked through.

Top tip

For extra flavour, marinate your meat, fish or tofu in a little paste before cooking.

TO MAKE AN AROMATIC KERALA FOR 4

1. Place a large wide saucepan with a little oil on a medium heat. Add 600g diced chicken and fry for 5 mins, or until golden.
2. Add 1 jar of Jamie Oliver Aromatic Kerala paste, stir through and fry for 1 min, before adding 400ml coconut milk.
3. Simmer, stirring occasionally, until the meat is cooked through, about 15-20 mins, adding a little water if necessary.
4. Add a couple of handfuls of pre-cooked veg and pulses, and simmer until hot throughout and the sauce has reduced, then taste and season to perfection.
5. Finish with a squeeze of lemon or lime juice and some fresh chopped coriander, then serve with your favourite sides. Ensure food is piping hot throughout before serving.

For a veg/fish/seafood/tofu curry… Follow the same steps, but stir in 600g of your chosen protein after the coconut milk, and simmer until cooked through.

Top tip

For extra flavour, marinate your meat, fish or tofu in a little paste before cooking.

TO MAKE A MAJESTIC MADRAS FOR 4

1. Place a large wide saucepan with a little oil on a medium heat. Add 600g diced chicken and fry for 5 mins, or until golden.
2. Add 1 jar of Jamie Oliver Majestic Madras paste, stir through and fry for 1 min, before adding a 400g tin of chopped tomatoes and 200ml water.
3. Simmer, stirring occasionally, until the meat is cooked through (about 15-20 mins), adding a little water if necessary.
4. Add a couple of handfuls of pre-cooked veg and pulses, and simmer until hot throughout and the sauce has reduced, then taste and season to perfection.
5. Finish with a squeeze of lemon or lime juice and some fresh chopped coriander, then serve with your favourite sides. Ensure food is piping hot throughout before serving.

For a veg/fish/seafood/tofu curry… Follow the same steps, but stir in 600g of your chosen protein after the tomatoes, and simmer until cooked through.

Top tip

For extra flavour, marinate your meat, fish or tofu in a little paste before cooking.

Got any leftover paste? Discover our favourite ways to use them up!