5 ingredients - Jamie Oliver

Jacket Image
Format:
Hardback
ISBN:
9780718187729
Published:
24 Aug 2017
Publisher:
Michael Joseph
Dimensions:
317 pages: 254 x 196 x 29mm

Featuring simple, delicious recipes from the new CHANNEL 4 series - Quick and Easy Food - on Monday nights at eight o'clock, Jamie Oliver's 5 Ingredients is his most straightforward book yet.

'Brilliant' Sunday Times

Using five ingredients, cleverly combined, you'll conjure up THE most exciting food . . . from this week's episode, a bit of the exotic with ginger shakin' beef, crispy ginger matchsticks, a hit of miso, drizzled in sticky sweet honey on pak choi. Crispy squid rings coated in flour smashed avo, squeezed sour limes with a splash of hot chilli sauce. Pork and mash gratin - pork fillet with crispy sage leaves, creamy mash, cheddar cheese and prosciutto. And for dessert, an orange polenta cake - fresh oranges with runny honey, eggs, sweet almonds and polenta . . . delicious.
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It's all about making the journey to good food, super-simple. Every recipe uses just five key ingredients, ensuring you can get a plate of food together fast, whether it's finished and on the table super-quickly, or after minimal hands-on prep, you've let the oven do the hard work for you. We're talking quality over quantity, a little diligence on the cooking front, and in return massive flavour.

Each recipe has been tried and tested (and tested again!) to ensure the book is packed with no-fuss, budget-friendly dishes that you can rustle up, any day of the week.

With over 130 recipes, and chapters on Chicken, Beef, Pork, Lamb, Fish, Eggs, Veg, Salads, Pasta, Rice and Noodles and Sweet Things, there's plenty of quick and easy recipe inspiration to choose from.

How about Jamie's mouth-watering super-quick, after work supper, as seen on This Morning . . . Smoky chorizo salmon - slices of spicy chorizo, salty sweet cherry tomatoes, black olives, basil, and fresh crispy salmon fillets. For dessert, Juicy plum tarte tatin in maple syrup and cinnamon under buttery puff pastry, topped in scoops of vanilla ice cream.

With every recipe you'll find a visual ingredient guide, serving size, timings, a short, easy-to-follow method, and quick-reference nutritional information.

Jamie's new cookbook takes the stress out of mealtimes and will inspire cooks and non-cooks alike with beautiful, crazily simple ideas . . .

Jamie Oliver started cooking at his parents' pub, The Cricketers, in Clavering, Essex, at the age of eight. After leaving school he began a career as a chef that took him to the River Café, where he was famously spotted by a television production company.

His television and publishing career began in 1999 with The Naked Chef series. Since then he has set up Fifteen restaurant in London, changed school dinners in the UK and revolutionized home cooking. His charity, The Jamie Oliver Foundation, seeks to improve people's lives through food.

He writes for publications in the UK and around the world, including his own Jamie Magazine. Jamie lives in London and Essex with his wife Jools and their children.