Jamie takes a British café favorite – ham, egg, and chips – and gives it a wonderful Jamaican twist with a hit of fiery jerk marinade. Next, Jamie cooks up a simple but incredibly elegant pasta dish, loaded with crab meat, wafer thin fennel, and chili.
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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.
Jamie sees how ubiquitous the sesame seed is in South Korean cooking when he tucks into their barbecue black pork delicacy, and in Switzerland he heads into the world of Willy Wonka, exploring the country's premier chocolate factory.
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.
Curry Night - Jamie perfects a cracking curry night with his totally vegetarian feast: fragrant coconut squash curry, golden paneer, and a smoky aubergine daal, served with coconut rice, fennel naan, raita and dips—finished in style with minted mango fro-yos.
Jamie shares meals that can be made at a low cost from his easy cheesy gnocchi, to a giant veggie stuffed Yorkshire pudding, a super quick aromatic noodle broth, his version of a deliciously spicy kedgeree and a no-churn ice cream.
Russel Howard: Russell Howard stops by to recreate an unusual Thai curry—the best meal he's ever had.
Sea Bass - Mushrooms - Chicken - Pineapple : Jamie's cooking up his Thai Style Crispy Sea Bass, a super-quick, flavor packed fish supper.
Curry Night - Jamie perfects a cracking curry night with his totally vegetarian feast: fragrant coconut squash curry, golden paneer, and a smoky aubergine daal, served with coconut rice, fennel naan, raita and dips—finished in style with minted mango fro-yos.
Jamie shares meals that can be made at a low cost from his easy cheesy gnocchi, to a giant veggie stuffed Yorkshire pudding, a super quick aromatic noodle broth, his version of a deliciously spicy kedgeree and a no-churn ice cream.
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