Jamie shares delicious recipes that use whatever ingredients you can get your hands on. He makes a fish pie using ingredients from the freezer and a classic bread dough with an added twist.
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Jamie and Jimmy give Ant and Dec a beginner's guide to Japanese cooking, guaranteed to stop their stomachs from getting ready to rumble. Plus: a look at how coffee can change lives.
Culinary queen Mary Berry goes down memory lane for a nostalgic seafood feast. Jimmy bakes gooey bread. Jamie makes a mini beef wellington. And the boys hit the front line for cooking with the RAF.
Jamie shares delicious recipes that use whatever ingredients you can get your hands on. He makes a fish pie using ingredients from the freezer and a classic bread dough with an added twist.
In these challenging times, Jamie shares recipes that make the most of your kitchen staples. He shows us how to make fresh pasta with three simple sauces from ingredients you have on hand and veggie chili that spotlights store cupboard ingredients.
Chickpea & Chard Pork - Rice - Carpaccio - Fish Pie : Jamie's cooking up his colorful Chickpea and Chard Pork, a hearty one pan wonder.
Chorizo Salmon - Lamb Hotpot - Affogato : Jamie's cooking up his Smoky Chorizo Salmon a high-speed supper with a blow your mind.
Steak Night - Jamie cooks a fantastic reimagining of steak and chips—served with crispy potatoes, twice cooked for extra crunch, sweet and sour sticky red onions, and a bright green, peppery watercress sauce. And to top it off, caramelized pineapple tartlets.
Jamie shares delicious meals that are full of flavour at a fraction of the cost from a stunning root veg pie, to his sticky BBQ chicken with chunky potato wedges, a cheesy enchilada packed full of veg, and a scrumptious upside-down pineapple cake.
Jamie and Jimmy give Ant and Dec a beginner's guide to Japanese cooking, guaranteed to stop their stomachs from getting ready to rumble. Plus: a look at how coffee can change lives.
Chorizo Salmon - Lamb Hotpot - Affogato : Jamie's cooking up his Smoky Chorizo Salmon a high-speed supper with a blow your mind.
Steak Night - Jamie cooks a fantastic reimagining of steak and chips—served with crispy potatoes, twice cooked for extra crunch, sweet and sour sticky red onions, and a bright green, peppery watercress sauce. And to top it off, caramelized pineapple tartlets.
Jamie shares delicious meals that are full of flavour at a fraction of the cost from a stunning root veg pie, to his sticky BBQ chicken with chunky potato wedges, a cheesy enchilada packed full of veg, and a scrumptious upside-down pineapple cake.
Jamie and Jimmy give Ant and Dec a beginner's guide to Japanese cooking, guaranteed to stop their stomachs from getting ready to rumble. Plus: a look at how coffee can change lives.
Culinary queen Mary Berry goes down memory lane for a nostalgic seafood feast. Jimmy bakes gooey bread. Jamie makes a mini beef wellington. And the boys hit the front line for cooking with the RAF.
Jamie shares his clever shortcuts for a prosciutto-wrapped roasted pork fillet served with a cheesy gnocchi gratin, then whips up a beautiful prawn curry that's both easy to make and impressive, perfect with his giant crispy rice cake.
Jamie turns the humble aubergine into something incredible with his aubergine Milanese, then fires up the barbecue to cook a speedy lunch of Cajun-spiced salmon tacos, served with a mango salsa in toasted tortillas.
Arizona - With no experience in backpacking or roughing it, Jamie finds himself in unknown territory during the harsh Arizona winter. He leaves the tourist trail to spend time with the Navajo Indians on the largest reservation in America.
Piri Piri Pork: Things kick off with Jamie's piri piri pork belly with crispy crackling to fight over. It's a brilliant example of how a thrifty cut of meat and some clever cooking can deliver a real family feast at a fraction of the cost of pork chops, fillet or loin.
Russel Howard: Russell Howard stops by to recreate an unusual Thai curry—the best meal he's ever had.
Stephen Mangan: Stephen Mangan joins Jamie and Jimmy, and the boys explore getting wild British venison on menus.
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