Cookandcarryon

Keep Cooking and Carry On

You’ve told me what you need, and I’ve listened. In my new show, I’m sharing my easy-to-follow, super-flexible recipes with lots of useful swaps and tips to help you feed yourself and your loved ones in these unique times. Let’s celebrate freezer faves, big up the store cupboard and get creative with whatever we have to hand. Let’s keep cooking and carry on!

Let’s celebrate freezer faves, big up the store cupboard and get creative with whatever we have to hand. Let’s keep cooking and carry on!

EPISODE 10

Jamie cooks the ultimate fridge-raid fried rice, revisits old favourites with an easy harissa chicken traybake and shows you how to make gnocchi without using eggs.

Sorry, couldn't find anything.

Keep Happy Banners--Mobile- 320x150

Episode 9

Jamie combines two family faves with his flexible Cauliflower mac 'n' cheese, and shows you how to adapt his 5-ingredient Comforting sausage bake and Buddy’s flapjack biscuits.

Sorry, couldn't find anything.

Episode 8

Jamie cooks up a flexible one-pan breakfast dish, plus he revisits his Allotment cottage pie, celebrating the different types of veg you can use, and his Fantastic fish curry that is brilliant for embracing different ingredients.

Sorry, couldn't find anything.

Episode 7

Jamie’s cooking up cheesy quesadillas that work with whatever veg you have to hand. Plus, he revisits his budget-friendly meatloaf and spaghetti recipe, showing you some simple swaps, and a flexible five-ingredient stir-fry that’s quick and easy.

Sorry, couldn't find anything.

Episode 6

Jamie’s continuing to share the love with versatile recipes you can mix up depending on the ingredients you have. He’s in his kitchen cooking a super-quick green sauce for pasta, and heads into the archive for a 5 Ingredients chicken pie and a flexible vegetable rösti.

Sorry, couldn't find anything.

#AskJamie

All the answers to your questions about the super-quick green sauce for pasta, vegetable rösti and chicken pot pie recipes from Jamie: Keep Cooking and Carry On, Episode 6

JAMIE’S QUICK GREEN PASTA

We answer questions relating to this tasty pasta recipe  

Q: What could you swap out for tenderstem broccoli? 

A: Use regular broccoli, celebrate cauliflower in its place, add more of the other veg, or get more variety in the mix with other green veg like kale, cabbage, broad beans, runner beans or green beans, fresh or frozen.

Q: I can’t get dried pasta. What could I do instead?

A: If you don’t have any pasta, but you do have flour, have a go at making your own with Jamie’s super-quick pasta method. Or, you could stir this sauce through a risotto.

Q: Can I do this without a blender or food processor? 

A: Absolutely, just leave the sauce chunky – it will still be delicious! 

Q: Would any oil work? 

A: Rapeseed, sunflower or vegetable oil would work well, or you could use butter.

ALL ABOUT CHICKEN POT PIE

We answer questions relating to this one-pan recipe

Q: I’m a vegetarian – can I make this without chicken? 

A: Try using chunks of butternut squash or sweet potato instead – just roast them until golden and cooked, and then to add to your pan once you’ve charred your mushrooms.

Q: Is there any other meat I can use instead of chicken?

A: Sausages or meatballs would work well.

Q: Can I use dried mushrooms in place of fresh? 

A: They would deliver on the flavour front but won’t add enough volume. Try peppers, carrots or even frozen peas, instead.

Q: What other herbs would you use with chicken in this recipe? 

A: Fresh rosemary, sage or bay would all be delicious. You could also use dried herbs, like thyme or oregano.

RÖSTI LOVE

We answer questions relating to Jamie’s Giant veg rösti

Q: What can you serve the rösti with instead of eggs? 

A: Get creative – halloumi, grilled mushrooms, roasted cherry tomatoes, baked beans, grilled chicken, you name it. Try chunks of tuna with a few torn jarred red peppers, or pan-fry chunks of tofu and dress with low-salt soy sauce and chopped fresh chilli (leave out the feta).

Q: Can you make the rösti without potatoes? 

A: Of course, just sub in other grated crunchy root veg – celeriac works well. It might not go as crispy though. 

Q: Can you use a different oil? 

A: Sure, any vegetable oil or rapeseed oil would be fine.

Q: I don’t have any spinach, what shall I use? 

A: You can use any salad leaves in place of the spinach, or you can use any cooked green veg you’ve got. 

Q: What can I use instead of feta cheese? 

A: A nice crumbling of goat’s cheese would be nice, or you can grate over some hard cheese. Or, just leave it out altogether.

Episode 5

Jamie wraps up the week, with a flexible corner-shop curry perfect for a Friday night, and a hearty, nutritious minestrone that embraces all sorts of veg.

Sorry, couldn't find anything.

#AskJamie

All the answers to your questions about the corner-shop curry and hearty minestrone recipes from Jamie: Keep Cooking and Carry On, Episode 5

LET’S CHAT CURRY SAUCE

We answer questions relating to this versatile Corner-shop curry sauce recipe

Q: Can I use garlic powder in this recipe? 

A: Yes you can, but it’s much stronger than fresh, so use less. 

Q: I can’t get hold of fresh chilli, can I use dried?

A: Dried chilli works very well – go for chilli flakes, or if you have whole dried chillies, grind them up first in a pestle and mortar.

Q: Any other beans or pulses that would work instead of chickpeas?

A: You can use all kinds of lentils, white beans like cannellini or haricot, and black-eyed beans would work well, too.

Q: What can you use in place of tinned tomatoes? 

A: You can use tomato purée plus 200ml water to dilute, at a push, a tin of tomato soup.

Q: What can you swap the coconut milk for? 

A: You could use a little yoghurt instead, but just ripple it through once the sauce is done to prevent it from splitting.

Q: Can you freeze it?  

A: Yes of course, just make sure you cool it down completely before you pop it in the freezer. Divide into portions, and label it with the name and date, so you can avoid freezer roulette!

CELEBRATING VERSATILE MINESTRONE SOUP

We answer questions relating to this lovely soup recipe

Q: Can I leave out the celery? 

A: Of course, just swap in another vegetable in its place, or leave it out completely.

Q: I haven’t got an onion, can I use leeks?  

A: Absolutely, or spring onions would be just as good.

Q: Can I slow cook this? 

A: Sure, but add the pasta towards the end, otherwise it’ll be overcooked. If you’re cooking in bulk to freeze it, don’t add any pasta – you’re better off adding that when you reheat it.

Q: I can’t get any dried pasta, what else can I put in? 

A: You could add rice, or more beans, serve it with toast, or add toasted croutons on top. Remember you can always make your own pasta if you have a little flour – try Jamie’s super-quick pasta method. Check out Gennaro’s guide to different shapes here. Make orecchiette, fusilli, snipped up lasagne or pappardelle – they’re dead easy and the kids can help you make them.

Q: What can you use in place of tinned tomatoes? 

A: You could use tomato purée and dilute it with 200ml water, or you could blitz up a tin of beans (any you have in the cupboard) and add them, or just leave it out – not all minestrone soups in Italy contain tomato.

Q: Can you freeze it? 

A: Of course, just follow the freezing rules – make sure the soup is completely cool before you portion it up, label and pop it in the freezer.

Episode 4

Jamie shows you his cheat’s deep-pan pizza with lots of topping ideas, and a flexible slow-cooked beef & ale stew that’s easy to adapt based on what you have.

Sorry, couldn't find anything.

#AskJamie

All the answers to your questions about the tasty pizza and beef stew recipes from Jamie: Keep Cooking and Carry On, Episode 4

EASY HOMEMADE PIZZA

We answer questions relating to Jamie’s Cheat’s deep-pan pizza recipe

Q: Can you use any other meat than sausages?

A: Sure, but you’ll need something that cooks in about the same time. Bacon, chunks of chicken, chopped steak or meatballs would all work well. You could also use pieces of fish, or some prawns – simply add them after you’ve cooked the onions, just before you top the pizza. They’ll do most of their cooking in the oven. 

Q: You say store-cupboard herbs, what other combos work well? What fresh herbs would you recommend? 

A: Oregano and onions are great friends, as are pork and sage, beef and rosemary, chicken and thyme, fish and parsley or tarragon, but there are no set rules. And of course, don’t forget spices. Curry powder, smoked paprika and chilli powder are everyone’s friend.

Q: Can I use gluten-free flour? 

A: Yes, but don’t worry about kneading it, as you don’t need to develop gluten. Just mix the dough until smooth, then shape it to fit the pan. And don’t forget the sea salt! 

Q: What size pan are you using? 

A: A non-stick ovenproof 30cm frying pan – use your largest one if you don’t have this size.

https://www.johnlewis.com/jamie-oliver-by-tefal-hard-anodised-non-stick-frying-pan/p3094030

Q: Can I cook the pizza in the oven rather than on the hob first? How would you adjust the time?  

A: You can pop it straight in the oven, but try cooking it on the bottom of the oven to help crisp up the base. Starting it on the hob ensures a crispy bottom.

Q: Can you freeze the dough? 

A: Yes, but shape it first, then freeze it. When you want to use it, let it defrost in an oiled frying pan, then top it, and carry on as normal.

Q: What other flours could you use if you haven’t got self-raising? 

A: You can use wholemeal self-raising flour. You could also try adding in some spelt or rye flour – sub some in for just a quarter of the normal flour, or your dough might end up a bit heavy.

THE BASICS OF A GOOD STEW

We answer questions relating to this classic Beef & ale stew recipe

Q: Can you slow cook this? If so, how long would you suggest? 

A: You can slow cook the stew, absolutely – use the timings for any beef stew recipe you have for your slow cooker as a guide. If you want to add a hotpot topping to the stew, simply follow the tip instructions at the bottom of the recipe.

Q: I just can’t get any flour, Jamie, what can I do?

A: The recipe will work without flour, it’ll just be a little wetter. Boil the sauce to reduce it a bit if you like, before you pop the potatoes on. Or, boil a potato, mash it up well, then stir it into the sauce at the point you would have added flour. That should help thicken it in the same way.

Q: Would you add stock in place of alcohol? 

A: Yes, you can. Use 400ml of stock in place of the Guinness, then simply bring it back up to the boil and carry on with the recipe from step 6 (note: you don’t need to boil away any of the stock, as you do with the booze). It’s nice to add a splash of vinegar (red, white or balsamic vinegar are all great) or lemon juice first and let it cook away to give the sauce a little twang, before adding the stock as normal. 

Q: I haven’t got tinned tomatoes – is there a good swap in? 

A: Use 2 tablespoons of tomato purée for colour and sweetness, if you have any, and add 200ml of water. You could add a tin of beans too – cannellini, kidney, borlotti or black beans, a chilli bean mix, or even chickpeas would work well.

Q: If I haven’t got potatoes for a hotpot topping, what else can I do? 

A: You could try sliced courgettes or aubergines in place of potatoes for a hotpot vibe. You could also add a pastry top, or make some quick dumplings. Or, just serve the stew as it is with mashed potato, fluffy rice, grains or hunks of bread.

EPISODE 3

Jamie makes his freezer-raid risotto, a 7-veg batch-cook sauce and an incredible eggless chocolate pudding

Sorry, couldn't find anything.

#ASKJAMIE

All the answers to your questions about the tasty risotto, 7-veg sauce and eggless chocolate cake recipes from Jamie: Keep Cooking and Carry On, Episode 3

A SWEET TREAT: JAMIE’S EGGLESS CHOCOLATE CAKE

We answer questions relating to this tempting pud

Q: I’ve got no butter, can I use oil? 

A: It’s best to use butter in this one, but if you’re looking for a dairy-free chocolate cake recipe check out this tasty number from the Food Allergy Mums. 

Q: What types of sugar can I use? 

A: If you’ve got it, go for white or golden caster sugar. Granulated sugar would be OK, you could try soft light brown sugar, or even use a mixture if that’s what you’ve got in stock. 

Q: Can I use dairy-free milk? Which is the best?  

A: Yes, use whatever dairy-free milk you have to hand.  

Q: Will this work with gluten-free flour?  

A: We haven’t tested this recipe with gluten-free flour but it should work! If you give it a go, please let us know how it turns out. Or, for a tried-and-tested alternative, have a go at this flourless chocolate cake

Q: I have a nut allergy. Can I leave the nuts out and up the flour?

A: You can make it without nuts, simply add 50g of cocoa powder into the mix in their place and leave all the other quantities the same. It might not need quite as long in the oven, so check it after 15 minutes.

Q: Do I have to use a food processor?

A: You could do it by hand, but you’d need to use ready ground nuts to ensure that really fine texture. That and a good bit of elbow grease, and you’ll be away. 

LET’S CHAT ABOUT RISOTTO

We answer questions relating to this super-easy risotto

Q: Can I use vegetable oil instead of olive oil? 

A: Yes you can. You could also use sunflower oil or butter. 

Q: Can you use any stock here? Beef, chicken, veg? 

A: Use what you have – both veg and chicken stock work with most flavours. Where you can, when it comes to beef, lamb or fish stock, try to pair it with the ingredients you’re using in the risotto. 

Q: How can I make my own stock? 

A: To make a veg stock, roughly chop fragrant veg such as celery, onion, carrots and leeks, and put in a pan with some tomatoes and garlic if you’ve got them. Cover it all with cold water, bring to the boil, cover the pan and simmer for 1 to 2 hours, then pass through a fine sieve. Veg stock will keep happily in the fridge for up to 1 week and in the freezer for up to 2 to 3 months. 

Get into the habit of freezing well-scrubbed veg tops and peelings as you go, and you’ll always have a stash in the freezer ready to make a veg stock.

Chicken stock can be made using the carcass from a roast – check out Jamie’s easy chicken stock recipe here

Q: Can you use different rice like long grain, basmati or brown rice? 

A: You can, but you won’t get the same oozy creamy texture you get from risotto rice, and you might need to adjust the cooking time. Try pudding rice or paella rice instead, or even pearl barley. 

Q: Can you freeze risotto?

A: Yes – cool it down quickly by spreading it out on a shallow tray. Once cool, divide into portions, label up and freeze. When you want to use it, simply defrost in the fridge overnight, then reheat in a pan on the hob with a little extra stock or water, or in the microwave, until the rice is piping hot throughout.

Q: How long will it keep in the freezer? 

A: The risotto should be good for up to a month. 

Q: How long will it keep fresh? 

A: Store in the fridge and use the next day.

Q: What’s the best way to store any leftovers? 

A: Cool the risotto down quickly by spreading it out on a shallow tray, then store in a clean container just big enough to hold it, covered and in the fridge or freezer.

AMAZING 7-VEG TOMATO SAUCE

We answer questions relating to this mega flexible sauce recipe 

Q: I’ve run out of tinned tomatoes, what can I do? 

A: Use tomato passata, or 1 heaped tablespoon of tomato purée and 400ml of water. 

Q: Where can I buy the reusable pouches from? 

A: You can find a great variety online – have a search and see what sort would suit your needs.

Q: How long will it keep in the freezer? 

A: It will be good for 2 to 3 months. Freeze it in ice cube trays, or divide portions between reusable freezer bags so you can store them flat. Just remember not to fill them right to the top, as liquid expands when frozen. 

Q: Can I store it in the fridge? If so, for how long?

A: It will keep happily in the fridge for up to a week.

EPISODE 2

Jamie makes easy homemade bread, a clever fish pie using freezer staples, and simple, flavour-packed salad dressings in a jam jar.

Sorry, couldn't find anything.

#ASKJAMIE

All the answers to your questions about the tasty homemade bread & fish pie recipes from Jamie: Keep Cooking and Carry On, Episode 2

ALL ABOUT EASY HOMEMADE BREAD

We answer questions relating to this bread recipe 

Q: What other flours can you use? 

A: Any other strong flour. Try wholemeal or semolina (durum wheat) flour. 

Q: What size loaf tin would you use for the loaf? 

A: Choose a loaf tin that’s got enough room for your bread to rise in , and remember it will keep rising when it’s in the oven. Alternatively, you can just do it free form on a baking tray, like Jamie did in the programme.

Q: What size oven tray did you use? 

A: The size doesn’t matter, as long as there’s plenty of room for the dough and it fits in your oven you’ll be laughing. 

Q: Have you got any more twister bread flavours?

A: There are so many options – get creative, have a look in your cupboard and fridge, and see what you come up with. Here are a few ideas to get you started: 

  • Chocolate and banana (a few toasted hazelnuts would be tasty here, too)
  • Cooked spinach, fresh herbs and a crumbling of feta cheese, maybe a few pine nuts
  • Chopped cooked smoked streaky bacon, chopped tomato and an egg
  • Torn-up jarred peppers, black olives and mozzarella
  • Cooked sausage meat and sprouting broccoli, a sprinkling of dried chilli flakes and some mozzarella

Q: Can you freeze the bread? If so, how long can it be frozen for? 

A: Yes, you can freeze your cooked loaf. It will keep well if you slice it and divide between reusable freezer bags, allowing you to take out what you need, when you need it. Once it’s been frozen, it’s best enjoyed toasted. 

Q: How long will the loaf keep for? 

A: Freshly baked bread is always at its best on the day you bake it – use it for toast in the days that follow. 

Q: How long will the twister bread keep? 

A: Again this is best enjoyed on the day you bake it, but it will keep until the next day, too. 

Q: What’s the best way to store the twister bread? 

A: Keep it in the tray you baked it in, or a bowl, and cover with a clean tea towel to stop it drying out. Or, you can wrap it in greaseproof paper and simply keep in your bread bin or a reusable container.

Q: Will this recipe work with gluten-free flour?

A: It’s not always a straight flour swap when it comes to baking. Why don’t you try this delicious gluten-free bread recipe instead? 

Q: Can you freeze the bread dough? 

A: You can! Freeze it after you’ve shaped your dough and before the second prove. To defrost, allow the shaped loaf or twister bread to thaw until doubled in size, then bake as normal.

EVERYONE LOVES A GOOD FISH PIE

We answer questions relating to Jamie’s family favourite Sweet pea fish pie

Q: You said white fish, which ones do you think are the best? 

A: Anything you can get your hands on – pollock, cod or haddock would all do the trick. See what you can find in the freezer aisle or, if using fresh, chat to your fishmonger and use whatever’s in season and at its best.

Q: What other frozen veg could I use instead of peas? 

A: Soya beans, broad beans or even frozen broccoli chopped up would all be delicious in place of the peas. 

Q: Can I use dairy-free milk? Which is the best?  

A: Yes, use whatever dairy-free milk you have to hand.  

Q: I don’t have any flour, what can I do? Help! 

A: Boil an extra potato and mash it up well, then stir it into the sauce at the point you would have added flour. That should help thicken it in the same way. 

Q: I don’t have any butter. What else can I use? 

A: Go for olive or vegetable oil.

Q: I can’t get hold of potatoes or sweet potatoes – what else could I do with the sauce? 

A: You could miss out the topping and eat the bottom part of the pie with some rice or other grains – delicious! Or, for a bit of a treat, top with a sheet of all-butter puff pastry.

Q: Can I freeze the pie again once cooked? 

A: Yes, you can. Just make sure it’s cool before you put it in the freezer.

Q: How long will it keep? 

A: It should be good for up to 2 months in the freezer.

Q: What’s the best way to store it? 

A: Keep any leftovers covered in the fridge for up to 3 days. Make sure you reheat it properly until everything is piping hot throughout.

MAKING SALAD EXCITING: JAMIE’S EASY JAM JAR DRESSINGS

We answer questions relating to these lovely salad dressings

Q: I haven’t got any olive oil, what other oils will work? 

A: Swap in sunflower oil, vegetable oil or rapeseed oil.

Q: Is there an alternative to yoghurt? 

A: You could try using half-fat crème fraîche or soured cream instead, or you could make up the balance with more oil. If you’re looking for a dairy-free alternative, soy or any plant-based yoghurt would work.

Q: How long do the dressings keep? 

A: All of the ones without dairy will keep for up to 2 weeks, sealed, in the fridge. The yoghurt dressing will be good for a couple of days. Just give them a good shake before use.

Episode 1

Jamie shows you how to make pasta without a pasta machine; three quick & easy pasta sauces, including a homemade pesto using frozen peas; plus a versatile veggie chilli.

Sorry, couldn't find anything.

#ASKJAMIE

All the answers to your questions about the tasty pasta and chilli recipes from Jamie: Keep Cooking and Carry On, Episode 1

JAMIE’S EASY PASTA SAUCES + QUICK HOMEMADE PASTA

Recipe: EASY CARBONARA 

Q: Is there an alternative to bacon?

A: Try chorizo, chopped-up ham or salami instead.  

Q: What about a veggie alternative? 

A: Dry-frying mushrooms in place of the bacon will add a lovely depth of flavour. Or you could try Jamie’s recipe for Sweet leek carbonara. No leeks? Use onion or spring onions instead. 

Q: Is it OK if I don’t use smoked bacon? 

A: Smoked bacon adds great flavour but of course you can use unsmoked bacon if you’ve got it. Smoked pancetta would also work a treat.

Recipe: EASY TOMATO SAUCE

Q: I can’t get hold of garlic – is there a suitable substitute?   

A: Finely chop and soften an onion or a stick of celery and a little carrot instead. Or, if you want to go spicy, most harissa pastes contain garlic so you could use a bit of that. 

Q: What other herbs would you go for if you don’t have oregano?   

A: Basil, dried marjoram, thyme or rosemary are all great options! 

Recipe: PEA PESTO

Q: I don’t have any fresh herbs – what can I do? 

A: It’ll be fine without, you’ll just have a pure pea pesto – it will still be delicious! 

Q: I’m allergic to nuts, will it work without? Or could you suggest an alternative?  

A: Yes, of course, just add a little more cheese and some more basil.

Q: I haven’t got any extra virgin olive oil, can I use a different oil?   

A: Try rapeseed or another vegetable oil. 

Recipe: SUPER-QUICK FRESH PASTA

Q: Flour is really hard to come by at the minute. What other types of flour could you use? And how will they change the consistency? 

A: You could try fine semolina flour, which would be brilliant (and is available in lots of local and independent shops, and online). Or you could try mixing in some wholemeal flour with plain, to make what you’ve got stretch that bit further. 

Q: Which of the pasta sauces can I freeze? And how long will they keep? 

A: The tomato sauce freezes really well! The pea pesto will keep in the fridge for a couple of days – pop it in a jam jar and pour a little bit of extra olive oil over the top, then cover it. 

BIGGING UP VEGGIE CHILLI

We answer questions relating to this lovely Versatile veggie chilli

Q: What other spices could you use in place of cinnamon, cumin or cayenne pepper? 

A: The cinnamon and cumin add a real depth of flavour here, but don’t worry if you don’t have them in, it’ll still be delicious!

You do want to bring a little heat to this one, though, so any chilli powder, chilli flakes, or crumbled-up dried chillies, a bit of chilli sauce or even a couple of spoonfuls of blitzed-up jarred jalapenos will do the trick in place of the cayenne. You could also go for a spice mix like jerk, Cajun or peri-peri. Don’t be afraid to go your own way! 

Q: I’m allergic to the allium family, can I leave the onion out? Could you recommend a replacement? 

A: Leave it out, it’ll still be tasty! Or, you could add in some chopped-up celery and carrots if you have them to hand. 

Q: I don’t have any sweet potatoes – what shall I do? 

A: Not to worry, anything goes with this recipe. Try pumpkin, squash, regular potatoes or any roasted root veg. They’d all be delicious. 

Q: I’ve run out of tinned tomatoes and passata, is there anything else I could use?   

A: Use a couple of spoonfuls of tomato purée and some stock, or just stock on its own would be fine, too. You could even use a tin of tomato soup with a splash of water. 

Q: Would dried herbs work? If so, which ones and how much?   

A: Try dried coriander, thyme or oregano – dried herbs are stronger than fresh so use 1 teaspoon in place of a 30g bunch. 

Q: We’ve got no rice, could you recommend another grain?  

A: Any grain you’ve got would be delicious, but we love it with bulgur wheat or couscous. If you don’t have any grains at home, any bread, wraps or pitta, or a classic jacket potato would go down a treat. 

Q: Can you freeze it?  

A: Absolutely, it’ll keep for up to 3 months. Top tip: if you freeze it flat in reusable bags it’ll save space and be faster to defrost later. Make sure you label your portions.

Q: How long will it keep in the fridge? 

A: Keep it covered and it should be good for up to 3 days.