Next Episode of Jamie at Home is
not planed. TV Show was canceled.
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 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.
Jamie cooks up some delicious lamb recipes with Welsh lamb, including crunchy grilled lamb kebabs and an incredible roasted shoulder of lamb.
The chef looks at the humble, under-rated leek, making delicious pappardelle with slow roasted leeks and a clever 'concertina' squid with grilled leeks
It may be winter, but the garden is still offering up some beautiful veg. Jamie shows how to make a seasonal winter veg coleslaw, bubble and squeak and a delicious Italian cabbage soup.
Jamie turns his attention to furred game. Most people think nothing of eating a chicken, but what about a rabbit? Jamie makes some great game recipes, starting with his very own Essex fried rabbit.
Jamie shows how to make a simple, versatile short crust pastry for sweet and savoury dishes, then prepares a delicious Italian ham, nettle and spinach tart.
Jamie turns his attention to eggs and collects the batch that his free range hens have laid and makes a delicious homemade egg tagliatelle and an omelette salad with bresaola.
Jamie turns his attention to the rhubarb plant and shows how versatile it can be with rhubarb fool, hot and sour rhubarb with crispy pork and noodles, and even a creamy cocktail.
English asparagus is world-renowned, and with a short season of just six weeks Jamie demonstrates three different, simple ways to cook and dress asparagus to celebrate these garden gems.
Looking at summer salad, Jamie starts with the basic principles of making and dressing a simple green salad.
Jamie has a passion for pizza and he has learnt interesting variations from his travels in Italy where recipes are passed down through the generations.
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.
Jamie demonstrates how to make a beautiful pea and broad bean 'posh beans on toast', spiced broad bean fritters and uses peas as a finishing touch to a spaghetti and meatball dish.
This time Jamie's looking at summer brassicas - a large and varied family group - and makes some fantastic and unusual recipes with them.
Jamie pickles courgettes with mint and chilli, as well as aubergines with garlic and oregano. He also makes a fiery chilli chutney with Welsh rarebit and steak and chips on the barbecue.
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