The famous planks at Jamie's Italian. Served with your favorite cured meats, Italian cheeses, and pickled vegetables.

The famous planks at Jamie's Italian. Served with your favorite cured meats, Italian cheeses, and pickled vegetables.

jamie's mulled wine | Jamie Oliver | Food | Jamie Oliver (UK) - this is delicious, and super easy. I actually used Pinot Noir, though.

Jamie's mulled wine

jamie's mulled wine | Jamie Oliver | Food | Jamie Oliver (UK) - this is delicious, and super easy. I actually used Pinot Noir, though.

homemade ketchup. It's great fun to make. And you can make different colours of ketchup using just yellow, orange or green tomatoes.

Homemade tomato ketchup

homemade ketchup. It's great fun to make. And you can make different colours of ketchup using just yellow, orange or green tomatoes.

a basic recipe for fresh egg pasta | Jamie Oliver | Food | Jamie Oliver (UK)

Fresh egg pasta

There are certain winning combos that work every time

Smoked salmon, horseradish and cress toasts

Sweet & spicy beer can chicken, with Juicy roast chicken with a twist I first roasted chicken like this when I visited the US – the steam from the beer creates the most amazingly juicy results.

Sweet & spicy beer can chicken

Sweet & spicy beer can chicken, with Juicy roast chicken with a twist I first roasted chicken like this when I visited the US – the steam from the beer creates the most amazingly juicy results.

You are going to love this slow-cooked stew recipe, because it's so simple and gives consistently good results. The meat should be cut into approximately 2cm cubes. Packs from most supermarkets are normally about that size. In stew recipes, you're often told to brown off the meat first. But I've done loads of tests and found the meat is just as delicious and tender without browning it first, so I've removed this stage from the recipe.

Beef & ale stew

You are going to love this slow-cooked stew recipe, because it's so simple and gives consistently good results. The meat should be cut into approximately 2cm cubes. Packs from most supermarkets are normally about that size. In stew recipes, you're often told to brown off the meat first. But I've done loads of tests and found the meat is just as delicious and tender without browning it first, so I've removed this stage from the recipe.

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