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…
It’s the weekend and that means it’s time for spice, so whip up this gorgeous, fragrant and filling seafood curry.
Sunday is Chinese New Year, so we’ve put together some of Jamie’s recipes to help you make the most of it.
For January we want to give you the gift of soup on JamieOliver.com to help you beat that post-Christmas come-down.
I was tasked by our friends at Peppadew to come up with four lip-smacking recipes, ready for the party table.
For the next few weeks Jamie is showing you how to whip up the most warming, comforting and delicious seasonal breakfasts.