Jamie Oliver’s fairly traditional take on this American classic. I found the recipe in ” Around the World in 80 Dishes”.
Mac and Cheese (6-8)
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Tag Archives: jamie oliver
Veggie Bolognese (6)
A recipe from ” Super Food Family Classics” by Jamie Oliver.
Fantastic Fish Pie (6)
Cod with Avocado, Prawns, Cream and Cheese (2)
An easy recipe from Jamie Oliver’s ” Happy Days with the Naked Chef”. Serve with a simple green salad.
Hot and Fragrant Rub
A recipe from Jamie Oliver to rub generously over meat before grilling or BBQ.
Peter’s Lamb Curry (8)
This is from Jamie Oliver’s ” The Return of the Naked Chef”. He credits the recipe to his friend Peter Begg. You can vary the curry by using diced chicken, prawns or paneer or vegetables like swiss chard, spinach, peas, cauliflower, boiled potatoes or chickpeas. Serve with some Indian breads and/ or steamed basmati rice.
Beetroot with Balsamic Vinegar, Marjoram and Garlic (4)
This is from Jamie Oliver’s ” The Return of the Naked Chef” and can be served as part of an antipasti plate or to accompany some grilled white fish.
Chicken with Noodles in Herb Broth (4)
A dish from Jamie Oliver’s ” The Naked Chef”.
Leek and Fennel Lasagne (8-10)
A dish from “Jamie Cooks Italy” which makes a great vegetarian main course.
Sausage Carbonara (4)
Another quick and delicious pasta dish from ” Jamie’s Italy” by Jamie Oliver.
Prawn and Parsley Frittata (2)
This is from ” Jamie’s Italy” by Jamie Oliver and can be served hot or cold. Its nice with a rocket salad and some bread.
Spaghetti with Prawns and Rocket (4)
A great combination for pasta from ” Jamie’s Italy” by Jamie Oliver.
New Potato, Avocado and Cress Salad (4-6)
This is from ” The Return of the Naked Chef” by Jamie Oliver and is a favourite combination for summer.It goes well with chicken or fish or can be served as a salad on its own.
Cauliflower Cheese Soup (6-8)
A delicious and moreish cauliflower cheese soup from Jamie Olivers ” Ministry of Food”. He recommends using a good quality cheddar like Keens, but i think any strong mature cheddar will do.
Aubergine Parmigiana (4-6)
This dish from Northern Italy can be served as a vegetarian main course or as a side dish to accompany roasted meat or fish. This is Jamie Oliver’s version from “Jamie’s Italy” published in 2005. I particularly like it because the aubergine is griddled rather than fried resulting in a less greasy dish than some versions. I like to serve it with some oven chips.