Jamie at Home
Jamie Oliver is back doing what he does best – cooking, at home, with simple, accessible ingredients, including fruit and veg that he recently started to grow in his kitchen garden. Each programme is themed around one primary ingredient, it could be a look at all the different varieties of tomatoes, what you can do with lovely home-grown potatoes, or how to cook different cuts of lamb – but he also looks at how easy it is to grow your own produce; sometimes in weird and wonderful ways.
This week’s episode – Episode 5 – Cauliflower
Jamie walks us through some of the Brassica family that he has growing in the garden and gives us a run down on what can be done with what – the curly kale, the cauliflowers, broccoli’s, purple sprouting and kohl rabi.
Episode 4 – Strawberries
Jamie’s garden is bursting with strawberries from hanging baskets, a great way to grow them, and he picks them in situ to make a strawberry salad with speck and halloumi. Whilst there are a glut of strawberries in season Jamie shows us how to make the most of them by making a really simple, delicious strawberry jam which he serves hot with a creamy rice pudding.
Episode 3 – Onions
Members of the under-rated allium family gets explored in this episode. Jamie pulls up some of his first onions of the year and makes a crisp and fresh cheese and onion salad. The red onions he uses in an onion and potato al forno with tender roast pork. Brian, Jamie’s gardener and possibly the healthiest man on the planet, munches on raw garlic as they chat about the health benefits. Jamie makes a sensational English onion and leek soup with cheddar cheese.
Episode 2 – Peas and Broadbeans
In this show Jamie makes three inspired recipes using the freshest peas and broad beans picked straight from the garden. Jamie extols their raw qualities in a beautiful pea and broad bean ‘posh beans on toast’, their vivid colour in spiced broad bean fritters, and uses peas as a finishing touch to a spaghetti and meatball dish. Peas and Broad Beans are packed full of nutrition and are brilliant for the soil. Jamie demonstrates how simple they are to grow and the bumper yield you can achieve.During a rainstorm, Jamie has some surprise miniature visitors – visitors that prove very welcome for the organic garden.
- Quick Sausage Meatballs with a Tomato and Basil Sauce, Spaghetti and Sweet Raw Peas
- Spicy Fava Bean Fritters with Lemon Minted Yogurt
Episode 1 – Potatoes
Everyone loves potatoes. Jamie enthuses about these underground jewels and makes the perfect potato salad using freshly dug wonderful new potatoes at their best. Jamie’s enthusiasm is infectious as him and Brian investigate what lies beneath the soil. The purple potatoes that are uncovered are amazing.
Jamie makes a tasty Spanish omelette and a roast chicken tray bake with tomatoes and delicious potatoes. Brian shows how even in a tiny space you can grow your own spuds and seeing what you can make with them, it is well worth it.
- Potato and Chorizo Omelet with a Kinda Parsley Salad
- Crispy and Sticky Chicken Thighs with Squashed New Potatoes and Tomatoes
Still to come
Episode 6 – Carrots
Jamie makes the juiciest pork chop with roasted carrots and beets, shows the carrot at their raw best in an Indian carrot salad and makes an exciting dish with foil-roasted smoked beetroots with beef and a cottage cheese dressing.
Episode 7 – Barbeque
Jamie has a genius barbeque day as he cooks up everything from shellfish to lamb, chicken, ribs and even onions on the barbeque. Barbequing is so much more than bangers and burgers and Jamie shows us some simple rules and techniques that will mean delicious, properly cooked food every time. Jamie barbeques an enticing selection of fresh seafood and we learn the joys of crispy skin on a barbequed salmon. Jamie shows us how to make the best barbeque marinade that will go with everything. Jamie’s ancient spit roast, a rare antique shop find, has its maiden voyage to much anticipation.
- Crispy Barbecued Side of Salmon Barbeque with Cucumber Yogurt
- Best Barbecued Meat and Homemade Barbecue Sauce
- Barbecue-steamed green leaves
- Barbecue-steamed fennel
Episode 8 – Garden Greens
It’s summer and Jamie’s garden is producing row after row of gorgeous lettuce and salad leaves.
The wood oven at Jamie’s Essex home looks like Tuscany on this beautiful summers day and the rustic Caesar salad Jamie makes in it is a perfect shared lunch.
Episode 9 – Beans
The beautiful British summer-time sees Jamie getting a thorough soaking as he picks the beans in his garden.
Jamie cooks three varied recipes to show the versatility of beans. Coloured runner beans go into a hearty runner bean stew, French beans make up a marinated bean salad and Jamie makes the best homemade beans using beautiful borlotti beans.
Episode 10 – Tomatoes
Jamie’s garden is bursting with tomatoes of every size, shape and colour.
The freshness and vibrancy of the dishes Jamie makes leaves you no doubt that growing your own tomatoes is a must in any garden, large or small.
Jamie’s tomato salad looks unbelievably sumptuous and the fusilli with salsa rossa cruda is knockout. The oven baked sausage ragu is simple and rustic and a beautiful pale pink tomato and vodka consommé top and tails the show and is a treat for Brian the gardener.
- Tomato consommé
- The Mothership Tomato Salad
- Sweet Cherry Tomato and Sausage Bake
- Tomato Coriander Salsa with Grilled Tuna
Episode 11 – Pickles and Preserves
In this programme Jamie explains the history of pickling and preserving. If you have grown your own produce you’ll want to save it and keep it for as long as you can or use the excess when you have a bumper crop. Jamie shows you how with a super-quick ‘mothership’ pickle recipe which can be used for pickling anything. He pickles courgettes with mint and chilli and aubergines with garlic and oregano.
Jamie also makes a fiery chilli chutney with Welsh rarebit and steak and chips on the barbeque with Jamie’s homemade tomato ketchup
Episode 12 – Zucchini
There’s a bumper crop of courgettes in Jamie’s garden and he shows us how to utilise them whilst they are in season. Not only do they come in all shapes, sizes and colours but the delicate flowers are edible too.
The flowers are very hard to obtain so by growing your own you have access to these gems during the growing season. Jamie makes deep-fried courgette flowers stuffed with ricotta and mint. He shows off the qualities of courgettes with a raw courgette salad to accompany some freshly grilled mackerel.
Episode 13 – Pizza
Jamie has a passion for pizza and he’s learnt interesting variations from his travels in Italy where many recipes are passed down through generations.
Jamie forages in the garden to find interesting veg to top his pizza. This show really isn’t about cheese and tomato. After making basic dough the variations can be explored. Jamie makes a traditional pizza and a calzone and Jamie’s traditional wood oven is a great location for a magnificent quattro gusti pizza that is mouth-watering.