Jamie makes a green veg pasta for his family from the food in his cupboards, fridge and freezer, and shares his chicken pot pie and vegetable rosti recipes from the past to help us now.
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The graduates from the Fifteen Foundation present a meal and idea for a restaurant to Jamie Oliver and two other judges for a chance to compete for their very own restaurant.
Beer - Jimmy and Jamie want to see if they can beat the Belgians at their own game, by making a better beer. Jamie and Jimmy set off to find a new generation of artisan beer makers who are making British beer cool again.
Desserts - Jimmy and Jamie want to see if British puds can beat Italian desserts. Jonathan Ross pops into the caff to cook extra-special bread and butter pudding with the boys and to take on the 'After Eight challenge.'
Beef - Rice - Salmon - Plum Tarte : Jamie's cooking up melt in the mouth Mustardy Beef, with phenomenal flavor from just 5 ingredients.
Sea Bass - Mushrooms - Chicken - Pineapple : Jamie's cooking up his Thai Style Crispy Sea Bass, a super-quick, flavor packed fish supper.
Jamie makes a green veg pasta for his family from the food in his cupboards, fridge and freezer, and shares his chicken pot pie and vegetable rosti recipes from the past to help us now.
Jamie rounds off this extraordinary week with more versatile recipes that use up ingredients from the store cupboard and freezer: A simple curry sauce using everyday ingredients from your local shop, and a deliciously versatile minestrone soup.
Jamie cooks his incredible avocado pastry quiche, with a delicious cheesy and basil filling, and shows us how to take a classic steak to the next level.
Jamie takes mushrooms to a whole new level with his deliciously cheesy baked mushroom soup, and gives a classic salad a tasty twist with his stunning cauliflower remoulade.
The graduates from the Fifteen Foundation present a meal and idea for a restaurant to Jamie Oliver and two other judges for a chance to compete for their very own restaurant.
Beer - Jimmy and Jamie want to see if they can beat the Belgians at their own game, by making a better beer. Jamie and Jimmy set off to find a new generation of artisan beer makers who are making British beer cool again.
Jamie rounds off this extraordinary week with more versatile recipes that use up ingredients from the store cupboard and freezer: A simple curry sauce using everyday ingredients from your local shop, and a deliciously versatile minestrone soup.
Jamie cooks his incredible avocado pastry quiche, with a delicious cheesy and basil filling, and shows us how to take a classic steak to the next level.
Jamie takes mushrooms to a whole new level with his deliciously cheesy baked mushroom soup, and gives a classic salad a tasty twist with his stunning cauliflower remoulade.
The graduates from the Fifteen Foundation present a meal and idea for a restaurant to Jamie Oliver and two other judges for a chance to compete for their very own restaurant.
Beer - Jimmy and Jamie want to see if they can beat the Belgians at their own game, by making a better beer. Jamie and Jimmy set off to find a new generation of artisan beer makers who are making British beer cool again.
Desserts - Jimmy and Jamie want to see if British puds can beat Italian desserts. Jonathan Ross pops into the caff to cook extra-special bread and butter pudding with the boys and to take on the 'After Eight challenge.'
Jamie kicks things off by celebrating vegetables in a game-changing cottage pie, amazing Indian street food, brilliant chip butty, and pad thai that has been transformed into a meat-free feast!
With the cost of food and energy on the rise, Jamie's Cooking For Less is all about delicious recipes that won't blow the budget.
Ham: Jamie makes a fantastic pot of roasted ham hocks with parsley sauce and uses his oven at the same time to roast a butternut squash, which he then turns into a stunning squash and spinach rotolo.
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