Here’s our step-by-step guide to the perfect chocolate fondants. Take a look at our flavour twists at the bottom of this feature, too.
Why save the joy of baking for the weekend when you can whip up something amazing in less than 30 minutes?
When I first started working with my good friend and mentor Gennaro Contaldo, many years ago at the Neal Street Restaurant, I used to see him coming into the kitchen carrying huge baskets of weird and wonderful mushrooms. All the chefs would gather round, pick them up, the ones they knew – and ask all sorts of questions about the ones they didn’t.
Smoky flavours, crackling textures and great warming bowls of steaming goodness – Bonfire Night is a feast of autumnal flavours and colours. So crack out the sparklers, wrap up warm, and tuck into our tasty ideas for a bonfire party – big or small.
Italian starters, or antipasti, include a fantastic array of tasty morsels to get you excited about the meal ahead. From cured meats and cheese to lightly grilled veg or deep-fried bitesize nibbles – the Italians do starters like no-one else!
Add extra oomf to all sorts of dishes with flavoured butter – it’s super-versatile and can be melted over steaks, rubbed under the skin of a chicken before roasting, stirred through mashed potato… or just spread straight onto a slice of toast!
Here at Jamie Oliver we really care about the food we buy, cook and eat. We care about where it comes from, how it’s farmed, and what goes into it. But even the most savvy of us can find it hard to decipher the labels and language that are used to describe food provenance.