• Magazine

10 reasons to buy our January issue

  • 11.01.2017

Huevos rancherosJamie’s magic beans
Nutritious and versatile, the humble bean takes centre stage in Jamie’s brand new recipes this month. From a fiery Mexican brekkie that’s sure to blow away those cobwebs, to a Sunday night chilli to warm the cockles on a winter’s evening, his delicious dishes are just the ticket.
Pad thaiNourishing noodles
We’re all in the mood to wake up our tastebuds at this time of year, and the flavour-packed noodle dishes in this issue will do just that, with hearty ramen, sizzling bun cha and perfect prawn pad thai on the menu.
Brekkies worth getting up for
The Scandi-style breakfasts from Simon Bajada’s latest book, Nordic Light, are sure to make gloomy winter mornings a little less painful. He’s sharing some of his favourites this issue – rye crepes with salted caramel, anyone?
Gorgeous winter greens
While winter’s ‘hungry gap’ means some seasonal produce is hard to come by, vivid green brassicas – such as spinach, chard and kale – are a real treat at this time of year. These good-for-you greens are surprisingly versatile: try our recipes for soups, pastas and pesto.
Chocolate tartNatural baking ideas
Cakes are, by their very design, the stuff of indulgence, but that doesn’t mean you can’t make one that’s a little purer of heart. Pastry chef Henrietta Inman turns to her all-natural pantry to create some delicious sweet treats without processed ingredients.
Wylam breweryNorthern bites
With its independent cafés, craft beer and cracking coffee, Newcastle is a great choice for a purse-friendly weekend break. For this month’s travel feature, we’re looking beyond the city’s reputation as the North East’s party capital to reveal a buzzy food and drink scene you’ll want to dive straight into.
Foodie forecast
2017 will see us feasting on tacos, embracing edible insects and cracking open the craft cider. Want to know more? Read our round-up of the year’s hottest food trends.
Cook for Syria
Prolific foodie Instagrammer Clerkenwell Boy launched the #CookForSyria campaign last year, sparking global interest and garnering support from big-name chefs to raise funds for Unicef’s Children of Syria appeal. Now, the effort is stepping up a gear with a not-for-profit recipe book. Get a taster with our extract in this issue.
Thai curryIn praise of the pressure cooker
We think this retro piece of kit deserves a revival. As recipes like shredded ham hock with maple black beans and beef shin ragù with creamy polenta demonstrate, it’s an indispensible gadget for slow-cooked suppers in no time.
Midweek saviours
Make every day taste amazing with the easy, speedy supper ideas in our regular ‘eat the week’ section. From peppy citrus salads to hearty veggie ideas, we’ve got you covered.

Welcome to Jamie Magazine

Jamie is the award-winning food & travel magazine from Jamie Oliver. Inside each issue, you’ll find new and exclusive recipes from Jamie, as well as from the world’s best chefs, home cooks and food writers.

But it’s more than just recipes. There are profiles of innovative food producers, focuses on street food traders, stories on restaurateurs, chefs and winemakers, updates on Jamie’s campaigns and insights into his family life, and insider’s guides to the latest must-visit foodie travel destinations.

Jamie says: “I might be biased, but I think Jamie magazine is up there with the best food mags around. Check us out and get inspired!”

 

Jamie Magazine