Jamie At Home

8.00PM MONDAY / JUNE 30

Curly Kale, cauliflowers, broccoli and kohl rabi are all members of the family group known as the brassicas, and Jamie makes some fantastic and unusual recipes from brassicas he has growing in his garden.

Jamie’s gardener Brian crunches on raw stalks and even Jamie is surprised when he explains that so much of the plants are edible raw.

From the garden Jamie picks some incredible lime green and purple cauliflowers and uses them to make curried fritters with a brilliantly simple batter.

Cauliflower and broccoli are also used in a simple, hearty cannelloni and Jamie cooks ham and spring greens with mustard and celery leaves.

8.00PM THURSDAY / APRIL 24

Onions, members of the under-rated Allium family, get explored in this episode. In his country home vegetable plot, Jamie pulls up some of his first onions of the year and makes a crisp and fresh cheese and onion salad. He also puts together a tender roast pork and potato al forno with red onions. He also makes a sensational English onion and leek soup with cheddar cheese and Brian, Jamie’s gardener and possibly the healthiest man on the planet, munches on raw garlic as they chat about the health benefits.

8.00PM THURSDAY / APRIL 17

Jamie makes three inspired recipes
using the freshest peas and
broad beans picked straight from
the garden. He 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,
and during a rainstorm, Jamie has
some surprise miniature visitors
– visitors that prove very welcome
for the organic garden.

8.00PM THURSDAY / APRIL 10

Everyone loves potatoes. In this
episode Jamie enthuses about
these underground jewels and
makes the perfect potato salad
using freshly dug new potatoes
at their best.
Jamie’s enthusiasm is infectious
as he 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.
Brian shows how, even in a tiny
space, you can grow your own
spuds.

JAMIE AT HOME

ASPARAGUS - Season 2, Episode 13

English asparagus is world renowned and with a short six week season, something to really treasure. Jamie has his very own patch and is keen to make the most of it so he’s having asparagus for breakfast, lunch and dinner, starting off with boiled eggs and asparagus soldier.

He shows us three simple, different ways of cooking and dressing asparagus to celebrate these garden gems. We learn from Brian that Asparagus, one of only a handful of perennial vegetables in the garden, practically takes care of itself and can last for up to 20 years.

JAMIE AT HOME

WINTER SALAD - Season 2, Episode 11

A rather windswept Jamie explores the seemingly unlikely but bountiful world of winter salads in this episode. There is so much
to be gained from the garden even in the darkest months of the year. From Italian leaves to roots and hardy herbs, a quick trip round Jamie’s vegie patch produces an army of colorful ingredients to make inspired winter salads.

Safely back inside, Jamie goes Italian with his version of a delicious Bagna Cauda before making an unusual herb omelette salad.

Brian turns mad scientist as we see him experimenting indoors – he’s been having fun sprouting every seed he can get his hands on.
Jamie finds inspiration here to assemble a Japanese style tuna sashimi and sprouting herb salad with a fresh and surprising dressing – though he just can’t help using the extra virgin!

RHUBARB - Season 2, Episode 12

JAMIE AT HOME
7.30PM
THURSDAY / JANUARY 3
EGGS - Season 2, Episode 9

With eggs he has collected from his healthy hens Jamie heads for the kitch- en to make a delicious homemade egg tagliatelle and an omelette salad with bresaola.

He also shows us the reality of eating battery eggs and starts a few former battery hens off on their journey to a free-range life.

The final recipe is a scrumptious me- ringue with hot pears and chocolate sauce.

LAMB - Season 3, Episode 10
The quality of ingredients makes all the difference to a dish and lamb is no exception.

Jamie gets a visit from Daphne, a Welsh sheep farmer, and they talk about some of the misconceptions of spring lamb, the differences between lamb, hogget and mutton and how good conditions for the animals ultimately makes the meat taste so much better.

JAMIE AT HOME
7.30PM THURSDAY / DECEMBER 20
WINTER VEG - Season 2, Episode 5

It may be November in the UK but the garden is still offering up some beautiful winter veg. Jamie explores what the garden has proffered and takes his find to the kitchen to make a seasonal winter veg coleslaw. More of the fabulous veg gets used for the best bubble and squeak. The brassica family are still going strong in the garden too and Jamie makes a delicious, Italian cabbage soup.

PASTRY - Season 2, Episode 6

Jamie gives tips on making the best pastry. His hens supply beautiful organic eggs and he shows us his short cut to making short crust pastry, a recipe based on one from his Mum. Jamie whips us a blackberry and apple pie and then goes on to show one of his favourites, steak, Guinness and cheese pie. He finishes with a delicious Italian ham, nettle and spinach tart.

JAMIE AT HOME
7.30PM THURSDAY / DECEMBER 13

PEPPERS & CHILLIES - Season 2, Episode 3 Jamie Oliver is back doing what he does best – cooking, at home, with simple ingredients. Jamie gets hot, hot, hot in this episode as he tackles peppers and chillies. He makes a delicious spicy pork goulash using a variety of ingredients from the capsicum family.

After a tasting session sampling the hottest chilli in the world, Brian keeps his cool but Jamie’s starting to feel the heat. Roasted peppers stuffed with chilli, tomatoes and fresh herbs make a delicious snack and Jamie experiments with a way to smoke salmon on a domestic hob with a fresh, zingy salsa as the accompaniment.