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!
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.
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All the answers to your questions about the tasty risotto and eggless chocolate cake recipes from Jamie: Keep Cooking and Carry On, Episode 3
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: 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.
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.
All the answers to your questions about the tasty homemade bread & fish pie recipes from Jamie: Keep Cooking and Carry On, Episode 2
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:
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.
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.
All the answers to your questions about the tasty pasta and chilli recipes from Jamie: Keep Cooking and Carry On, Episode 1
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.
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.