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For Food Revolution Day 2013, Jamie’s Ministry of Food Centre in Leeds held a wellbeing day for the employees of Leeds’ Environmental Agency. Around 500 employees from the organisation visited the stand over a four-hour period to see what was on offer.
The session was held over lunchtime, so that visitors could see examples of delicious, healthy lunches and meals that are easy to prepare.
Some of the things to try were:
- Granola served with chopped fresh fruit and natural yoghurt as a breakfast alternative. (also good for lunch boxes)
- Smoothies (frozen berries and banana).
- Jam jar dressings (plus a number of shop bought ‘ready-made’ dressings for fat and salt comparison).
- Dips – Houmous, Yoghurt and lemon dip, tomato salsa, and Coleslaw – all served with wholemeal pitta bread as an idea for a packed lunch extra!
- Salads – Fresh Asian noodle salad, Everyday green salad, Caesar salad, and Evolution tomato salad
The Everyday green salad was bulked out with a variety of options, including tinned tuna, olives, anchovies, cooked chicken, feta, boiled eggs, Parmesan cheese, and cucumber and carrot batons. The idea was to show people that the everyday green salad can be turned into a complete meal by adding sources of protein and dairy.
The session went very well and every last scrap was eaten! There was great feedback and everyone enjoyed the salad demonstrations. Overall it was a really successful day and people learned a lot.
Jamie Oliver was born and raised in the village of Clavering in Essex. [ citation needed ] His parents, Trevor and Sally Oliver, ran a pub/restaurant, The Cricketers, where he practised cooking in the kitchen with his parents.  He has one sibling, sister Anne-Marie [ citation needed ] and was educated at Newport Free Grammar School.
He left school at the age of sixteen with two GCSE qualifications in Art and Geology  and went on to attend Westminster Technical College now Westminster Kingsway College.  He then earned a City & Guilds National Vocational Qualification (NVQ) in home economics. 
Oliver's first job was a pastry chef at Antonio Carluccio's Neal Street restaurant, where he first gained experience at preparing Italian cuisine, and developed a relationship with his mentor Gennaro Contaldo later in his career Oliver employed Contaldo to help run his collection of high street restaurants, Jamie's Italian.  Oliver moved to The River Café, Fulham as a sous-chef. He was noticed there by the BBC in 1997, after making an unscripted appearance in a documentary about the restaurant, Christmas at the River Cafe. 
In 1999, his BBC show The Naked Chef debuted, and his cookbook became a bestseller in the United Kingdom.  That same year, Oliver was invited to prepare lunch for the then-Prime Minister Tony Blair at 10 Downing Street. 
After three series of Naked Chef programmes (The Naked Chef, Return of the Naked Chef & Happy Days with The Naked Chef) for the BBC, Oliver moved to Channel 4 in the United Kingdom, where his first series was a documentary, Jamie's Kitchen, which followed the setting up of Fifteen restaurant in London. The restaurant, in Westland Place, London continued to train young adults who have a disadvantaged background for careers in the restaurant business until its closure on 21 May 2019.  
In June 2003, Oliver was awarded an MBE for his services to the hospitality industry.  Although it is customary to wear morning dress or a lounge suit for the event, Oliver did not wear a tie with his brown Paul Smith suit, saying: "I like ties but I prefer not to wear one when I am nervous." 
In 2005, Oliver initiated a campaign originally called "Feed Me Better" to move British schoolchildren towards eating healthy foods and cutting out junk food. As a result, the British government also pledged to address the issue. His public campaign for changes in nutrition resulted in people voting him as the "Most Inspiring Political Figure of 2005", according to a Channel 4 News annual viewer poll.  His emphasis on cooking fresh, nutritious food continued as he created Jamie's Ministry of Food, a television series where Oliver travelled to inspire everyday people in Rotherham, Yorkshire, to cook healthy meals. Another television series is Jamie Oliver's Food Revolution (2010–11), where he travelled first to Huntington, West Virginia and then to Los Angeles to change the way Americans eat, and address their dependence on fast food. 
Oliver's holding company, Jamie Oliver Holdings Ltd., earned enough for Oliver to have been listed on The Sunday Times list of richest Britons under 30.  
In December 2009, Oliver received the 2010 TED Prize. 
He hosted Jamie's 15 Minute Meals on Channel 4, which aired for 40 episodes in 2012. 
Oliver is the second-best-selling British author, behind J. K. Rowling, and the best-selling British non-fiction author since records began.  As of February 2019, Oliver has sold more than 14.55 million books, generating just under £180m for the chef. 
Jamie Oliver Restaurant Group Edit
In June 2008, Oliver launched a restaurant, Jamie's Italian, his first high street business venture, in Oxford, England.  At its peak, there were 42 Jamie's Italian restaurants in the UK. The brand was franchised and includes branches in Australia (which Oliver part-bought back in November 2016 after its founders went bankrupt),  Canada, Cyprus, Hong Kong, Iceland, Ireland, Qatar, Russia, Turkey, the UAE and Singapore.
In January 2017, Chief Executive Simon Blagden announced the closure of six restaurants in the UK affecting 120 jobs, at sites in Aberdeen, Cheltenham, Exeter, Royal Tunbridge Wells, and in London at Ludgate and Richmond. 
In January 2018, as part of an agreement with creditors to secure £71.5M of debt, JORG proposed to enter the UK company Jamie's Italian Ltd into a company voluntary arrangement, seeking rent reductions on eight outlets and closing a further 12 in Bath, Bristol, Bluewater, Chelmsford, Harrogate, Kingston, Milton Keynes, Reading, and St Albans, and Greenwich, Piccadilly and Threadneedle Street in London. As part of the agreement, court papers revealed that Jamie's Italian had debts of £71.5m, including £2.2m in wages owed to staff £30.2m of overdrafts and loans £41.3m owed to landlords, HM Revenue and Customs, suppliers and other creditors with £47m of the debts covered by loans from HSBC Bank and Oliver's other companies.   
In 2009, Oliver's chain of cooking school/delis, Recipease, opened in several locations in the UK including Brighton, Battersea, and Notting Hill in London. By the end of 2015, all stores had been closed.
In 2011, Oliver set up Barbecoa, a barbecued meat-based restaurant with his friend, American barbecue expert Adam Perry Lang. There were two outlets, both in London, one in Piccadilly and a second in St Pauls. In 2014 the Piccadilly outlet voluntarily closed for 24 hours after hygiene inspectors gave it the second-lowest rating. The Times reported they had found mouse droppings, mouldy carcasses and out-of-date meat.  In February 2018, JORG confirmed that they had "instructed a firm of real estate agents to ascertain the potential value and market suitability of two of our sites".  On 19 February 2018, Barbecoa Ltd went into administration, with Oliver immediately buying back the St Paul's site in a pre-packed agreement via a new subsidiary. 
The group went into administration on 21 May 2019 with 22 of 25 restaurants closed and 1,000 jobs lost.  Jamie's Italian restaurants and Jamie Oliver's Diner at Gatwick Airport continued operations until they were sold to catering company SSP. Jamie Oliver's Fifteen Cornwall at Watergate Bay, as well as 61 overseas locations and the catering services operated by Aramark in the U.S., are all operated by franchisees so they were unaffected. 
In January 2020, KPMG, the firm administrators, said that most of the £80 million Jamie Oliver's restaurant chain owed after its collapse in May 2019 will not be recovered. Hundreds of suppliers, as well as some town councils, will bear the brunt of the losses.  In 2020 an employment tribunal ruled that Oliver's restaurants broke labour laws by failing to consult employees prior to making them redundant.  
From June 2000, Oliver became the public face of the Sainsbury's supermarket chain in the UK, appearing on television and radio advertisements and in-store promotional material. The deal earned him an estimated £1.2 million every year, although neither J. Sainsbury nor Oliver has ever discussed the exact figure.   By 2004, the company had made 65 advertisements with him, but the arrangement was not without controversy. Oliver was reported to have admitted that he does not use supermarkets, despite regularly having "product placement" in his early TV series.
He criticised Sainsbury's CEO Justin King when Oliver slammed the "junk" sold by supermarkets that ends up in the lunchboxes of millions of children. King reportedly hit back, saying: "Dictating to people—or unleashing an expletive-filled tirade—is not the way to get engagement."  In July 2011, after eleven years, the partnership between Oliver and Sainsbury's ended. The final television advertisement was for Christmas 2011. 
Oliver also markets a line of non-stick pans and cookware for Tefal and has appeared in Australian television commercials for Yalumba wines, using Del Boy's catchphrase of "Lovely Jubbly". 
In August 2013, Oliver and Canadian supermarket chain Sobeys announced a partnership in improving nationwide nutrition and advertising campaigns.  In October 2013, he began a partnership with the Australian chain Woolworths Supermarkets on a series of better nutrition initiatives and advertising campaigns. 
In January 2016, Oliver and HelloFresh, an international meal kit subscription service, announced a partnership to incorporate his recipes to the weekly subscription deliveries. Customers receive one recipe written by Jamie Oliver with all the exact ingredients and steps for the dish. HelloFresh also agreed to the Jamie Oliver Food Foundation per Meal Box in addition to supporting other Foundation activities. 
In September 2018, Oliver created a series of recipes and tips for Tesco and participated in the promotion of the company's food products. 
In 2005, Oliver was widely criticised by animal rights groups for slaughtering a lamb on his TV show without first stunning it, with PETA stating that it showed to the public problems with the methods used within slaughterhouses. PETA spokesman Sean Gifford said that it was hoped the footage "could turn the more die-hard carnivore into a vegetarian". British TV regulator Ofcom reported seven complaints from the public. 
Oliver has been known for his comments about other chefs and has spoken out against Marco Pierre White, who has been critical of Oliver in the past, and the swearing of Gordon Ramsay. 
In 2005, Oliver embarked upon his school dinners campaign to improve the quality of food fed to pupils in schools. While the campaign was arguably successful,  at the time it was a controversial shake-up for students and parents, some of whom believed that the students should have a healthy option available, but still, be given the choice as to what they want to eat.
In 2011, Oliver, an advocate of cooking meals from scratch and using local produce, caused controversy after it turned out the sauces used in Jamie's Italian in Glasgow were from an industrial park almost 400 miles (640 kilometres) away in Bicester.  That same year, he came under fire for lack of food safety protections in his restaurants and illnesses associated with under-cooking mincemeat that may have been contaminated with E. coli. 
Oliver and Gordon Ramsay are spokespeople for the "Big Fish Fight", which campaigns for sustainable seafood, but were criticised for their use of endangered fish.  
Oliver was criticised for underestimating the cost of supposedly cheap food he encouraged poor people to prepare for themselves, also for an unrealistic view of poverty in Britain and round the Mediterranean.  Cookery writer and poverty campaigner Jack Monroe stated that Oliver's comments "support damaging myths that poor people are only poor because they spend their money on the wrong things, rather than being constrained by time, equipment, knowledge or practicalities".  Monroe added, "When I was living on £10 a week for food, because of mistakes with housing benefit payments, I didn't need a hug. I needed a fiver, just to have a little bit more to eat. I didn't need [a trip] to Sicily to see how the street cleaners ate, I needed someone to point out that the 21p can of kidney beans could be the staple ingredient in a nutritious meal. I needed practical advice about what to do with the tins of food given to me by the food bank." 
In 2014, Oliver became the culinary face of Woolworths Supermarkets.  Oliver came under strong criticism over the funding of the advertising surrounding his relationship with the supermarket. 
"Moreover, in this case he is not a spectator but effectively a beneficiary of these demands on our farmers. If he doesn't approve of Woolworths' ethics, he can withdraw from the campaign, and refund his endorsement fee. In the last 12 months, the average vegetable grower has gone from making a small profit to making a loss. In the same 12 months, Mr Oliver's wealth rose by an estimated £90 million. Now we know how."   
In February 2017, Oliver criticised the Red Tractor scheme, earning the ire of farming leaders, such as Minette Batters, the president of the NFU. Oliver said: "Chickens are bred to grow fast with a high ratio of meat to bone, but this makes them heavy so they can struggle to walk. I think people would be shocked by the reality of what we are buying. I personally wouldn’t feed it to my kids."  Batters pointed out that: “There are a lot of people on tight budgets and they must not be disadvantaged in all of this. It is about making sure we can provide quality affordable, safe, traceable food to everybody regardless of budgets, regardless of background.” 
In 2019, Oliver partnered with Royal Dutch Shell to offer a Jamie Oliver Deli by Shell branded range at 500 Shell petrol stations in the UK for £5 million. The deal was criticised as a way to improve their image due to Shell's lack of action on climate change, corruption and bribery allegations and damaged Oliver's image of working in the interests of children and for action on climate change.      
Oliver conceived and established the Fifteen charity restaurant, where he trained disadvantaged young people to work in the hospitality industry. Following the success of the original restaurant in London, more Fifteens have opened around the globe: Fifteen Amsterdam opened in December 2004, Fifteen Cornwall in Newquay in May 2006 and Fifteen Melbourne in September 2006 with an Australian friend and fellow chef Tobie Puttock.  Fifteen Melbourne has since closed, as has Fifteen Cornwall.  
Oliver began a formal campaign to ban unhealthy food in British schools and to get children eating nutritious food instead. Oliver's efforts to bring radical change to the school meals system, chronicled in the series Jamie's School Dinners, challenged the junk-food culture by showing schools they could serve healthy, cost-efficient meals that kids enjoyed eating.  His efforts brought the subject of school dinners to the political forefront and changed the types of food served in schools. 
Oliver's Ministry of Food campaign began in 2008 with the Channel 4 series of the same name and the opening of the first Ministry of Food Centre in Rotherham. More MoF Centres have since opened in Bradford, Leeds, Newcastle/North-East, Stratford (now known as Food Academy) and Alnwick. Ministry of Food Centres and trucks have opened in Australia in Ipswich, near Brisbane and Geelong, Melbourne. State governments in Australia provided funding for these Centres. [ citation needed ]
In December 2009, Oliver was awarded the 2010 TED Prize for his campaigns to "create change on both the individual and governmental levels" to "bring attention to the changes that the English, and now Americans, need to make in their lifestyles and diet".  In 2010, he joined several other celebrity chefs on the series The Big Fish Fight, in which Oliver and fellow chefs Hugh Fearnley-Whittingstall and Gordon Ramsay made a variety of programmes [ clarification needed ] to raise awareness about the discarding of hundreds of thousands of saltwater fish because the fishermen are prohibited from keeping any fish other than the stated target of the trawl.  He is a patron of environmental charity Trees for Cities. 
Oliver's net worth was estimated in 2014 at £240 million. 
On 13 May 2001, Oliver's series The Naked Chef won the BAFTA award for Best Feature at the prestigious 2001 British Academy Television Awards, held at the Grosvenor House Hotel in Park Lane, London. 
In June 2003, Oliver was awarded the MBE in the Queen's Birthday Honours.  A proponent of fresh organic foods, Oliver was named the most influential person in the UK hospitality industry when he topped the inaugural Caterersearch.com 100 in May 2005.  The list placed Oliver higher than Sir Francis Mackay, the then-chairman of the contract catering giant Compass Group, which Oliver had soundly criticised in Jamie's School Dinners. In 2006, Oliver dropped to second on the list behind fellow celebrity chef Gordon Ramsay.  In July 2010, Oliver regained the top spot and was named as the most powerful and influential person in the UK hospitality industry once again. 
On 21 August 2010, Oliver won an Emmy for Jamie Oliver's Food Revolution at the 62nd Primetime Creative Arts Emmy Awards. The series tackled the problem of childhood obesity in America. 
In 2013, Oliver was awarded an Honorary Fellowship by the Royal College of General Practitioners for his work in tackling childhood obesity by improving the nutritional value of school dinners. 
On 29 October 2015, Oliver was listed by UK-based company Richtopia at number 2 in the list of 100 Most Influential British Entrepreneurs.  
In July 2000, Oliver married former model and writer Juliette Norton, usually known as "Jools".  They have five children.  Poppy Honey Rosie (born 18 March 2002), Daisy Boo Pamela (born 10 April 2003), Petal Blossom Rainbow (born 3 April 2009), Buddy Bear Maurice (born 15 September 2010) & River Rocket Blue Dallas (born 8 August 2016). 
Oliver has severe dyslexia, and read his first novel (Catching Fire) in 2013, at the age of 38. 
In 2015, Oliver told The Times magazine that he had lost 2 stone (28 lb 13 kg) in three months by changing his diet and getting enough sleep. 
During the summer of 2019, Jamie and his family moved into Spains Hall, the 16th century mansion in Finchingfield, Essex. The £6m property is located on a 70-acre estate and includes a six-bedroom farmhouse, three-bedroom lodge, swimming pool, tennis court and converted stables. 
Oliver was chosen by Disney Pixar to provide the British English voice of health inspector in the animated movie "Ratatouille". 
|1999–2001||The Naked Chef||3 series plus 3 specials|
Oliver's first series. The title was a reference to the simplicity of Oliver's recipes and has nothing to do with nudity. Oliver has frequently admitted that he was not entirely happy with the title, which was devised by producer Patricia Llewellyn.
In the UK edit of the show, the opening titles include a clip of him telling an unseen questioner, "No way! It's not me, it's the food!" The success of the programme led to the books "The Naked Chef" (1999) Return of the Naked Chef (2000) and Happy Days with the Naked Chef (2001).
|Pukka Tukka||Channel 4 special (2000)|
|2002||Oliver's Twist||52 episodes|
|Jamie's Kitchen||A five-part 2002 documentary series. It followed Oliver as he attempted to train a group of disadvantaged youths, who would, if they completed the course, be offered jobs at Oliver's new restaurant "Fifteen" in Westland Place, London, N1.|
|2003||Return to Jamie's Kitchen||2 episodes|
|2005||Jamie's School Dinners||A four-part documentary series. Oliver took responsibility for running the kitchen meals in Kidbrooke School, Greenwich, for a year. Disgusted by the unhealthy food being served to schoolchildren and the lack of healthy alternatives on offer, Oliver began a campaign to improve the standard of Britain's school meals. Public awareness was raised and subsequently the British Government pledged to spend £280m on school dinners (spread over three years). Tony Blair acknowledged that this was a result of Oliver's campaign. Following the success of the campaign, Oliver was named "Most Inspiring Political Figure of 2005" in the Channel 4 Political Awards 2006. In episode 2 of Jamie's School Dinners, Oliver's Fifteen London restaurant was visited by former US President Bill Clinton, who asked to see Oliver. Oliver declined. [ why? ] [ clarification needed ] 36 people showed up for a booking of 20 and many of them were on a South Beach Diet and refused the special menu that had been prepared, although it had been approved in advance. |
|Jamie's Great Italian Escape||A six-part travelogue series, was first broadcast on Channel 4 in Britain in October 2005. It follows Oliver as he travels around Italy in a blue VW van (plus a trailer for cooking). He is about to turn 30 and this is his personal adventure to rediscover his love of cooking. |
|2006||Jamie's Kitchen Australia||10 episodes|
|2007||Jamie's Chef||A four-part series continuing where Jamie's Kitchen left off. Five years and fifty trainees later, this series aims to help the winning trainee establish their own restaurant at The Cock, a pub near Braintree, Essex. The charitable Fifteen Foundation retains ownership of the property and has provided a £125,000 loan for the winner, Aaron Craze, to refurbish the establishment. As of 13 January 2008, the Cock has closed down and reopened as a regular pub.  |
|Jamie's Return to School Dinners (2007)||One-off programme which revisits some of the schools from the earlier School Dinners series as well as exploring how rural schools without kitchens can improvise to ensure children get a hot, nutritious meal during the school day. [ citation needed ]|
|Jamie at Home||Featured Oliver presenting home-style recipes and gardening tips, with many ingredients coming from his substantial home garden in Clavering, Essex. Jamie at Home airs on the Food Network in the United States. Due to licensing restrictions, only two recipes from each Jamie at Home episode appear online also, access to recipes is limited to users within the United States. |
|2008||Jamie's Fowl Dinners||A special with Jamie backing Hugh Fearnley-Whittingstall's "Hugh's Chicken Run" in trying to get the British to eat free range chickens. |
|Jamie's Ministry of Food||A four-part series that aired from 30 September to 21 October 2008  based in Rotherham, South Yorkshire.  Oliver aimed to make the town "the culinary capital of the United Kingdom" and tried to get the town's inhabitants to learn how to cook fresh food and establish healthy eating as part of daily life.  The 'Pass It On' campaign also featured in this series with the local townspeople being taught one of a selection of recipes and passing it on to family members and friends.  The 'Pass It On' campaign gained a following on the social networking website Facebook which has a group and fan page with users signing up to chart their progress. As a result of the series, the first Ministry of Food Centre was set up in Rotherham offering cooking classes to local people. Further Ministry of Food Centres have opened across the UK and in Australia. [ citation needed ]|
|What's Cooking? with Jamie Oliver||Video game|
|2009||Jamie Saves Our Bacon||Part of Channel 4's British Food Fight Season, a thematic sequel to Jamie's Fowl Dinners. In the special, Oliver looks at the state of pig farming in the UK and EU. It was broadcast on 29 January 2009. |
|Jamie's American Road Trip||A Channel 4 series following Oliver in the US, where he meets and learns from cooks at street stalls, off-road diners and down-to-earth local restaurants. Along the way, he picks up new recipes and learns how other cultures adapt when they come to the USA. |
|Jamie's Family Christmas||A short series (5 episodes) on Channel 4 with Oliver cooking traditional and new Christmas dishes. Unusually, the series includes members of Oliver's family: a family member (wife, children, sister etc.) appears in a supporting role with the preparation of particular recipe interspersed with more traditional Jamie alone delivery to an off-camera person. First broadcast 15 December 2009. |
|2010–2011||Jamie Oliver's Food Revolution||A series that aired during 2010 and 2011 on ABC in the United States. In the first season, Oliver visited Huntington, West Virginia, statistically one of the unhealthiest cities in the US, to try to improve its residents' eating habits. In 2010, the show won an Emmy for Outstanding Reality Programme.  In the second season Oliver visited Los Angeles, where his crusade to change school meals was met with resistance. Oliver was ultimately barred from filming at any Los Angeles public school. The show's cancellation was announced by ABC in May 2011, two weeks before the final episode of the season had aired. In one episode it showed what mechanically separated chicken looks like.  The program also aired in the United Kingdom on Channel 4 under the title Jamie's American Food Revolution, Australia on Channel 10 under the original title, and in Malaysia on TLC channel (Astro Channel 707) under the original title.|
|Jamie Does.||A Channel 4 series of 6 episodes following the success of Jamie's American Road Trip. Oliver travels across Europe and North Africa, cooking local dishes. Known as Jamie Oliver's Food Escapes in the US. Countries visited include Morocco, Spain, Greece, France, Italy and Sweden.|
|2010||Jamie's 30-Minute Meals||A Channel 4 series of 40 episodes aired during October–November. The programme focused on home-cooked meals that could be put together within the titular timeframe, using simple, 'not cheffy' techniques, with an emphasis on educating viewers about the cooking processes themselves. |
|Jamie's Best Ever Christmas||Two-part Christmas special. Also broadcast as "Jamie's Kids Best Ever Christmas" in some regions.|
|2011||Jamie's Dream School||A Channel 4 series that looks at young people's educational problems and attempts to uncover whether they are down to personal circumstance, society or the education system itself. It also examines how the new teachers get on as they try to translate their real-life expertise into the realities of the classroom. Professor Robert Winston, historian David Starkey, barrister Cherie Blair, journalist and political aide Alastair Campbell, actor Simon Callow, now-disgraced artist Rolf Harris, musician Jazzie B and Olympic gold medallist Daley Thompson all offer their opinions during the series. As a result of the series, many of the pupils return to education and one, Danielle Harold, pursues an acting career and wins a role in BBC's long-running soap opera, Eastenders. [ citation needed ]|
|Jamie's Fish Supper||A one-hour special show in which Oliver cooked 10 fish recipes as a part of Big Fish Fight campaign. |
|Jamie Cooks Summer||A one-hour special in which Oliver cooked summer dishes in various outdoor locations. |
|Jamie's Great Britain||A six-part series in which Oliver travels the length and breadth of the country in search of new ideas and inspiration for recipes and to find out what makes British food great. |
|Jamie's Christmas with Bells On||Two-part Christmas special. Filmed at Jamie Oliver's Essex home and featuring family and friends, the program provides a collection of Christmas classics and new ideas.|
|2012||Jamie's 15-Minute Meals||Following on from the success of "Jamie's 30 Minute Meals", with people becoming ever more time-poor, the 15-Minute Meals series showed, in real time, how delicious fresh meals could be put together in a quarter of an hour. Based on the recipes in the Jamie's15 Minute Meals book.|
|MasterChef Australia (series 4)||Guest Chef|
|Jamie & Jimmy's Food Fight Club||4-part series with childhood friend Jimmy Doherty. The series is based around a "studio" in a café at the end of Southend Pier, Essex which Jamie and Jimmy would visit as children. The series also involves "food fights" with other European countries – for example, a competition to see whether British artisanal beers and ales are better than their Belgian counterparts.|
|2013||Dream School USA||US version of Jamie's Dream School with actor David Arquette in the mentoring role.|
|Jamie's Money Saving Meals||Six-part series based on the recipes in the Save with Jamie book which aims to help people to save money while still cooking delicious food using fresh ingredients and some store cupboard staples. A second series aired from June 2014 in the UK. Also known as Save with Jamie in some regions, with slightly different formatting and titles, as well as less focus on the Pricing (as this was tailored to UK pricing).|
|2014 -||Jamie & Jimmy's Friday Night Feast||Oliver and Doherty join forces again at their end-of-the-pier café to make top feasts for the weekend. This series focused on championing "lost" British classic foods such as the Bedfordshire clanger and Maid of Honour Tarts and each episode features a different Celebrity in the Café helping them cook.|
|2014||Jamie's Comfort Food||An eight-part series based on the recipes in the Jamie's Comfort Food book which aims to teach people how to make rich, fun and delicious comfort food for larger groups. In some regions the series was re-edited into six episodes.|
|Jamie's Cracking Christmas||Christmas special in which Jamie Oliver aims to raise Christmas cooking to a new level with recipes including roast goose, cheeky cocktails and a panettone treat.|
|2015||Jamie's Super Food||An eight-part series which focuses on the recipes in the Jamie's Super Food book which aims to teach people how to make rich, fun and delicious food that tastes good and is full of nutrients and is good for us. During the series Jamie Oliver travels to some of the healthiest places in the world to uncover the secrets of how people there live longer and healthier lives. The series also featured a one-off documentary called "Jamie's" Sugar Rush which looks at the Sugar in products and why we should be worried about it, that was screened in the UK prior to the start of the Series.|
|Jamie's Night Before Christmas||Christmas special in which Jamie presents his classic and new festive favourite recipes.|
|2016||Jamie's Super Food Family Classics||An eight-part series which follows on from the original Jamie's Super Food series and focuses on the recipes in the Jamie's Super Food Family Classics book which aims to teach people how to make rich, fun and delicious Family "Classic" meals that taste good and is full of nutrients, good for us and that the whole family will enjoy.|
|Jamie Oliver's Christmas Cookbook||Jamie Oliver has been cooking Christmas for his family for 20 years. In this one-off Christmas special he wants to show us his ultimate recipes – the ones he’s decided that really are the very very best for Christmas. Based on the book of the same title.|
|2017-2020||Jamie's Quick & Easy Food||Eight-part series based on the recipes in the 5 Ingredients: Quick & Easy Food book which aims to show people how to cook great food from just 5 Ingredients that is Quick and Easy. While only 8 episodes have aired in the UK (as of February 2018), 18 Episodes were filmed  and have aired internationally. A further 8 episodes were aired in the UK in the late Summer of 2018, meaning only 2 episodes have not aired in the UK. Series 4 (four episodes) aired in the UK in the Summer of 2020. |
|2017||Jamie's Italian Christmas||One off Christmas Special, where Jamie makes an Italian inspired Christmas Feast.|
|2018||Jamie Cooks Italy||Jamie and Gennaro go on a tour of Italy where they cook up some dishes and meet some of the local people.|
|Jamie's Quick & Easy Christmas||Christmas special in which Jamie Oliver applies his quick and easy principles to cooking at Christmas.|
|2019||Jamie's Meat-Free Meals / Jamie's Ultimate Veg||Jamie wants people to eat less meat and try more vegetables, finding inspiration from countries around the world to cook a stunning collection of stunning hearty and healthy veg dishes that are easy and delicious.|
|Jamie's Easy Christmas Countdown||Christmas special that was first shown on 15 December 2019 on Channel 4. |
|2020||Jamie: Keep Cooking and Carry On||Premiered on 23 March 2020, Jamie prepares food with limited ingredients and substitutions, for the locked down and homebound, for the crowd isolated by the COVID-19 pandemic. Episodes are filmed on Jamie's and his family's phones, with his family serving as crew.       The show has been criticised for using techniques and ingredients not found in a typical home, instead only found in a home where people cook traditionally or ambitiously. |
|Jamie: Keep Cooking Family Favourites||A television series based on the recipes from Oliver's 7 Ways book, which aims to show people how to cook simple, affordable and delicious meals using common household ingredients. Series one premiered 17 August 2020 on Channel 4.  Series two premiered on 22 February 2021 on Channel 4. |
|Jamie: Keep Cooking at Christmas||Two-part Christmas special, first shown during December 2020 on Channel 4 |
|Jamie and Jimmy's Festive Feast||Jamie & Jimmy's Friday Night Feast Christmas special with special guests Joe Wicks & Sam Smith, premiered on 29 December 2020 on Channel 4. |
|2021||Jamie Oliver: Together||Upcoming four-part series (Autumn 2021) |
Other television appearances Edit
Oliver has twice guest-hosted Channel 4's The Friday Night Project and has made two appearances in the "Star in a Reasonably-Priced Car" segment of BBC Two's Top Gear. In his first appearance he attempted to make a green salad in the back of his Volkswagen Microbus, which was fitted with a Porsche engine, while the Stig drove it around the Top Gear test track. [ citation needed ]
Oliver is the second British celebrity chef (after Robert Irvine) to appear as a challenger on Iron Chef America, taking on Iron Chef Mario Batali in 2008 in a losing battle with cobia as the theme ingredient. 
Oliver was one of the judges in the Oprah's Big Give hosted by Oprah Winfrey in the United States in 2008. 
The Happy Days Live tour was Oliver's first live show in 2001 and included several dates in the UK and Australasia. Performing to sold-out venues, he cooked on stage and interacted with the audiences with competitions, music and special effects only usually seen in pop concerts. He took the audiences by surprise by singing and drumming to a song called Lamb Curry written by his longtime friend Leigh Haggerwood. [ citation needed ]
Oliver took to the road once more in 2006 on an Australian tour where he performed in Sydney and Melbourne. Following the entertaining format of his first live show, the 2006 Australian tour featuring special guests including mentor Gennaro Contaldo, and students from Fifteen London. He performed a new song written by Leigh Haggerwood called Fish Stew which Oliver cooked to and also drummed along to at the end of the show. The shows were featured in a one-off TV documentary called Jamie Oliver: Australian Diary. 
Jamie Oliver: 'Tell me Mr Gove, Mr Lansley. How can we stop Britain being the most unhealthy country in Europe?'
L ast month marked the 10th anniversary of Jamie Oliver's restaurant Fifteen. At a dinner to celebrate the occasion he stood up and addressed a room full of friends and supporters. The meal had been cooked by five of the original 15 "graduates" of the restaurant, who a decade ago had swapped lives that had been derailed or drifting for the discipline and opportunity of the kitchen, and the TV series that attended it. Oliver is an emotional speaker at any time but the anniversary had been made doubly poignant by the recent suicide of one of that original cohort, Kevin Boyle. When Oliver stood up he talked about the fact that 340 young people had now gone through the Fifteen kitchens, in London, Cornwall and Amsterdam he talked about the culture of mentoring that the restaurants had fostered, about the high excitement and "brilliant risk" of the launch, and he also talked about Kevin.
Fifteen's first graduates in 2002 Photograph: Chris Terry
On the wall of the restaurant is a framed photograph of the original group of Fifteen and Oliver went through them one by one outlining with a paternal kind of pride what they had gone on to achieve. "Ralph I saw two months ago in New York, head chef of the Spotted Pig, with a Michelin star, just moved to LA to do his own thing. Ben is sous chef at Fifteen Cornwall, so they are starting to come back in the family. Tim here is one of our great young talents, owner of the fabulous Trullo up the road. Warren is running the Anchor & Hope doing just an incredible job. Kerryann is a full-time mum at the moment but helping in the community in Hackney showing people how to cook…" He then looked at the next face and tried to collect himself, failed and went on anyway with his voice cracking and his eyes filling with tears. "And then there is Kevin here, whose mum and dad are sitting over there. Sadly Kevin is not with us. We lost him but he was a beautiful boy and a great, great talent and one thing I know for sure is he would have just loved being here tonight…"
Jamie with the kitchen garden club, Orford primary school, Suffolk Photograph: Matt Russell
By the time of that dinner I have spent quite a lot of time trying to get the measure of what Jamie Oliver is about these days. I've been up to his Ministry of Food in Bradford, I've watched a group of kids at the Lilian Baylis school in Kennington (about which Conversative MP Oliver Letwin once said he would rather beg on the streets than send his kids to) making cakes as part of the Home Cooking Skills qualification, and talking passionately about their ambitions to be chefs I've spoken to headteachers who have signed up to the latest Oliver initiative for school kitchen gardens I've eaten in his restaurants and cooked from his books, and flipped through some of his magazines. I've watched him on YouTube giving a TED lecture to Bill Gates and Al Gore among others, and I've re-watched him scolding American moms for feeding their children Coke in babies bottles, and berating corporate executives for dishing up "pink slime". I've also sat down for an hour or two with Oliver himself, before and after another long-haul mission to spread the gospel of his food revolution in South Korea and Australia.
For all that, though, it is when I talk to Kevin Boyle's mother Patti, after the dinner, that I properly understand what it all might mean.
Jamie Oliver with Kevin Boyle Photograph: Nigel Howard /Rex Features
Kevin Boyle took his own life after being diagnosed with diabetes, the latest in a lifetime of physical setbacks, and one he feared might take away his opportunity of doing what he lived for, cooking, and moreover, cooking with Jamie. "As I said at my son's funeral," Patti Boyle recalls, proud and heartbroken, "we had struggled on our own with Kevin, for a long time. It was Fifteen that actually gave him another 10 years. For that I will be eternally grateful to Jamie. Kevin was an amazingly generous person, but very troubled. The goodbye letters that he wrote to us, he wrote in church. The funny thing was that his friends there who saw him writing said they just thought he was writing menus as usual…"
Kevin Boyle had holes in his heart, he was an asthmatic, he had a speech impediment, he had problems with his ears, and he had all the difficulties that come with depression. He never thought he would achieve anything much until he started to cook. After Fifteen he worked at Le Caprice and Smiths of Smithfield. He cooked for the Prince of Wales and the prime minister. But he never really left Fifteen. "If Kevin had a couple of weeks off or was between jobs he would just come in and volunteer," Oliver recalls. "At the last student graduation in October, he was setting up for the night, he was serving drinks and looking after people and he was last man here at one in the morning stacking chairs." When Boyle died, Oliver went through all the emails they had exchanged in the last few years. "It was immensely sad, just because he was always so positive, always writing about how we could help other people. Nothing about himself or what he was going through."
When it came to Kevin's funeral, Patti Boyle became a bit frantic about catering, knowing that her son would have wanted to put on a proper spread. But Oliver already had all that in hand, and organised the lot in a way that would have made Kevin proud. "The thing about Jamie," she says, "is that because he has been turned into a brand, people forget he is still a human being, and quite a remarkable human being. For all that Kevin and the others learned, I also think Jamie learned a lot from them about what could be achieved by working together. As he said at Kevin's memorial, when he started out at Fifteen you would never have got those people in the same room, let alone working with each other, but by the time they left they were the firmest of friends." She gestures around the restaurant itself. "You know what this place is, it's a little bit of light in a lot of people's worlds."
To understand anything about Oliver you have to start with Fifteen. It is really where it all began for him, he believes. It's when he turned from a celebrity chef on a scooter to one-man global food missionary. He was 25, not that much older than the unemployed teenagers he had taken on. He had already done three series of The Naked Chef, after being spotted working on the grill at The River Café by a smart Channel 4 producer looking for a new TV cook in 1998. His series had gone all round the world, there had been books, but the money had only just started coming through. To start Fifteen he mortgaged his house against the restaurant without telling his wife, Jools. "It was a moment of madness really," he says now. "But I was a kid with a new lump of cash and thought, sod it."
Cynics will say that nothing Oliver does is without a knock-on commercial advantage but he is unrepentant about what success has allowed him to achieve. If Fifteen had just been a one-off, he says, then his detractors might have had a point. In fact he has trained his 30 or more chefs a year out of his own pocket, at £25,000 each. Most of them came to him through the parole service. Three quarters still work in the industry, many highly successfully. "Back in the first three years the tabloids were always running 'exposés' of how so and so has been on drugs or has a record for robbery from before they came to Fifteen," he says. "It took a lot of years to explain, 'Yes these are the people we are trying to get involved. Kids from prison or kids from broken homes or just kids that needed a break.'"
Talking to Oliver you quickly realise that the reason he knew for sure that food could change people's lives, and bring them together, was that his own life has been changed so immeasurably by it. He has faith in his recruits at Fifteen because he could have been one of them himself. When he was at secondary school, he recalls, he was in special needs classes for maths and anything involving reading and writing. "The only things I got any marks in were art and geology which were the only subjects I did that had any practical hands-on aspect to them. I loved school, but I was rubbish at it. Luckily I was cooking from the age of eight and it stopped me resenting that experience."
At the Lilian Baylis school there are plenty of kids who were just like Oliver once was. The children in Miss Rusling's cooking class have a bit of a reputation in school, several are on statements, most had behavioural issues when it came to maths and English and history, but for the hour in which I was with them, and they were working on their cooking, you could hardly have hoped to see a more engaged group of 14-year-olds. While they mixed their ingredients they were talking about the meals they had cooked at home in the previous week, shepherd's pies and curries. Before the school adopted Oliver's curriculum they would have been taught "food technology" which, as Rusling explains, was all about how food was produced: "They were asked, 'How can you market an omelette?' when many of them didn't know what an omelette was. They were supposed to be designing pizza boxes and so on…"
Oliver, having spent a lot of time in schools working on his healthy school lunches programmes, realised that part of the problem was that children had no direct experience of making food. "School cooking lessons weren't sufficient – you would have crap pictures of lemons on the page and yet no lemons in the classroom. That is one of the issues that we have tried to address."
For Oliver, of course, the issues don't stop coming. In his office behind Fifteen in Islington, among a creative-looking jumble of current preoccupations, page proofs, thank-you letters, magazine covers and plans for his next book (of 15-minute suppers), he smiles at the idea that any of what he does is really planned. "I really wish it was Jamie Oliver the brand," he says. "But it really isn't like that at all. It has always felt more like a pinball sort of journey than any smooth career, I mean pinging between things that interest you, and anger you. In the mind of the public, I obviously work at a certain noisy level. But in my own brain everything I do still seems quite intimate and small, and parochial in a way. I still hope that by doing little things they can have a big consequence."
Promoting School Dinners in 2005 Photograph: Julian Makey/Rex Features
It is quite startling to realise just how far Oliver's parochial message has spread. His books sell in more than 100 countries. Four or five million people each month from across the globe use his website as a forum for all food-related information and discussion and recipes. One thing leads to another. The British School Dinners series was shown in 80 countries, and has resulted in "debates in parliaments where there wasn't even a school meal system. It got people talking about hospital and prison food, all these institutions, and had people asking whether any of these places were being catered to by forward-thinking people or by box-ticking procurement machines who bought any old shit".
When he talks about some of this, for all his relentless positive energy, I can't help detecting a background note of weariness. The first time I meet him he is full of flu – "the only time it's ever happened to me" – and is contemplating his flight to Australia. When I ask if he feels that the responsibility for global nutrition that he seems to have taken on seems onerous, he doesn't disagree too strongly. But he is not about to give up on it. "You can't just stir all this up and then walk away," he says, more than once.
His Ministry of Food projects are a case in point. I visited the one in Bradford, in a shop on the high street, and sat in while an animated group of men and women each made a Jamie Oliver jambalaya on eight hobs. They had come for different reasons – a couple of men had recently retired and wanted to know their way around a kitchen, some of the women were embarrassed that they hadn't had the confidence to make dinner for their children at home – but they now all shared this in common: six weeks earlier they hadn't been able to cook, and now they could, and they not only took a great deal of satisfaction in that, they were evangelical about teaching others.
Cookery class at the Ministry of Food in Bradford Photograph: Christopher Thomond for The Observer
Soraya Overend, who has run the Bradford Ministry for the three years it has been open, explains how they run sessions for boys who have been in young offenders institutes, for recent widowers, for mothers who don't know the basics and children who want to learn, and corporate groups who want to build teams. Since day one the courses have been hugely oversubscribed the comments book is full of the most heartfelt praise. The Bradford centre is mostly funded by the council elsewhere, in Leeds for example, the local NHS trust helps out. But funding is at best erratic, and Oliver's hopes to have a ministry in every city have not materialised. He seems tired at having to make the arguments again. "It doesn't cost much money. Whereas the problems it addresses – chronic health issues related to bad diet, and obesity – cost us all a huge amount of money. It's clearly working. So, I ask politicians, 'Are you going to crack on with it?' They tell me no, we want to have your name above it. Well, if it's got my name above it then I need to be in charge of all the standards. So then all of a sudden I became responsible for yet another thing…"
You hesitate to ask Oliver if he is spreading himself too thin because it is obviously the argument that he has with himself all the time. For a person who seems almost clinically optimistic, it is hard for him to let any opportunity to sell his message about eating well go by. It was the reason he took his school dinners road show to America, to the corporatised fast-food belly of the beast, with predictably incendiary results. Wasn't there a voice in his head telling him he couldn't take on the whole world?
"Of course. And America is the worst use of my time commercially, let alone in terms of my family. But I was offered a primetime show on the biggest network in the country to talk about food politics, a subject that had hardly ever been aired at all on American television. So I had to do it."
His battle narrowed to a campaign against "pink slime" – the modified scrapings of carcasses that had once gone to dog food but had, due to an industrial rinsing process, become a component of three quarters of the "ground beef" in supermarkets and burgers. A couple of years after he aired the issue, Oliver is winning. Under unprecedented pressure from American consumers, some supermarkets and fast food chains, including McDonald's, have begun to drop products containing pink slime.
In his campaigning, Oliver is not afraid to play a long game, to get the facts out there any way he can and hope others take up the cause. His speech to America's 2,000 corporate leaders, that followed his $100,000 TED prize two years ago, resulted in 1,800 offers of partnership and support. If he has a vision for the next 10 years it is to get some of those up and running. If he has a plan, it often looks like working on everything all at once. "We have small teams working on various projects," he says. "We are currently trying to be robust in America and Australia." On his trip to Melbourne he signed off a £3m project funded by the state government and a corporate partner to establish Ministries of Food across Victoria. "But trying to be an octopus in all these places is almost impossible. And obviously I have a family as well. So I have had to make hard decisions about finding some time to be of some use at home. I feel I can't work any harder than I am because I have four young children of my own to look after, too…"
The Australian investment is something he is particularly enthusiastic about. "I often seem more welcome over there than I am here," he suggests. If he has lost any faith over the last decade it is in the efforts of British politicians to make a difference. Having fought to get minimum nutritional standards for school food universally agreed, he is now watching those standards be eroded by the academy system which allows schools to opt out of everything, including health guidelines.
"I'm apolitical," he says, "in that I haven't voted since I started being involved. I don't think it's a party political issue. It's a national issue and the arguments are clear. Me and Mr Gove haven't got very far on this one though. This mantra that we are not going to tell schools what to do just isn't good enough in the midst of the biggest fucking obesity epidemic ever. The public health of five million children shouldn't be left to luck or chance…"
Oliver believes that the dismantling by default of the child nutrition white paper is the single most dangerous thing the coalition has done. He is not going to give it up without a fight. He has urged cross-party support for a debate on the issue, which led to an early day motion from the Tory MP Zac Goldsmith. A global "Food Revolution Day", on 19 May, will boil down its British message to one word he suggests: "Gove."
"We don't want bullshit about the big society. We want a strategy to stop Britain being the fifth most unhealthy country in the world. The most unhealthy country in Europe. This is the first generation of kids expected to live not as long as their parents. Tell me, Mr Gove, Mr Lansley, how you plan to change that? Two out of five kids are obese. What is in your arsenal? The fact is, they are doing nothing…"
As he develops this rant, formidable in its frustration, I wonder if he believes his own perceived success has begun to get in the way of his message, that in the usual British way we half believe that with all his money he should be sorting out these problems himself?
He suggests that may be the case. And that is one of the reasons why he has been "quite commercial in the last four years" (he has opened 30 more Italian restaurants, and launched the Union Jack's chain alongside publishing the bestselling cookery book of all time, Jamie's Thirty Minute Meals). He suggests these ventures have begun to look like a means to an end. "Part of what I am trying to do now is to set up some really sustainable businesses so I can hive off some cash into pots to prove some of these ideas about children and food – school gardens, fresh and healthy eating, cooking skills – to a point where public opinion will be so strong that no politician dare argue. That's the vision for the next 10 years I guess. I want to really show them."
Jamie Oliver with kids from Rotherfield Primary School Photograph: Levon Biss for The Observer
Oliver says this with all his usual laddish goodwill, but also with a note of adult resolve, as though it is his fate, somehow, not just his mission. What started 10 years ago for him with Fifteen, with a group of hard-to-reach kids like Kevin Boyle and a small, powerful idea about how food might change lives, has grown into something even Oliver with all the chutzpah going, couldn't quite have imagined, but which he is determined to advance. It is interesting to watch him go about his business, local and global, stirring things up as best he can. After a decade at the barricades, he remains hopeful that his revolution has only just begun.
Sunday, February 16, 2014
Crackle with Jamie
|Mothership Roast Pork|
Anyway, I digress, it's not exactly for his handy recipe book that I love him more. It's for the Mothership Slow Roasted Pork recipe. If you go back through my blog, there are a few things I love - crackling and slow cooked meat, juicy and falling apart.
|Cripsy Pork Tacos|
believe you have a WINNER. The recipe was so easy (but you did have to plan ahead a little to make sure it was in the oven quite a while before you would think of putting a roast on normally) and turned out the most amazing crackling as the top crispy layer to succulent - pull apart - don't need a knife pork.
Then, we got to enjoy it in a fantastic Crispy Pork Taco recipe too - crackling and all crisped up with some paprika, blackbeans and capsicum & red onion pickle. A completely different take so we didn't feel like we were eating leftovers at all!
Rotherham Council shuts down Jamie Oliver's Ministry of Food over health and safety concerns
Jamie Oliver's Ministry of Food centre has been temporarily shut down by Rotherham Borough Council, "for the welfare of staff and the public".
Rotherham Council confirmed in a statement they had temporarily shut down the Ministry on Wednesday following health and safety concerns raised by the seven members of staff employed there and their trade union. On Wednesday, a council spokesperson confirmed the closure was to allow for a review of the premises.
Ina statement, they said: "As the welfare of the staff and the public is our main priority, the shop has been closed to enable a full survey of the premises to be carried out. This is to ensure that the building continues to be suitable to run the Jamie’s Ministry of Food cooking programme.
"There are no issues relating to the safety or quality of the food produced and sold."
The award-winning chef opened his flagship centre in 2008 to provide healthy cooking workshops and a community cafe for residents in Rotherham.
Oliver launched the centre, on All Saints' Square, after parents were filmed passing fast food and carbonated drinks through school fences to their children. Since opening its doors, more than 10,000 people are believed to have passed through, and healthy eating cooking classes have been held across the area.
The Ministry of Food was initially funded by Rotherham Council until it became a social enterprise in 2011. There are now centres in Leeds, Bradford, Newcastle, Alnwick and London.
On Wednesday, the Ministry of Food said: “Rotherham Borough Council are working with the Jamie Oliver Foundation so that the centre can reopen at the earliest opportunity.”
- 2 cups quick-cooking oatmeal (not instant)
- 1 heaped cup mixed nuts
- ¼ cup mixed seeds (sunflower, poppy, pumpkin, sesame)
- ¾ cup unsweetened shredded coconut
- 1 teaspoon ground cinnamon
- 5 tablespoons maple syrup
- About 3 tablespoons olive oil
- 1 ½ cups dried fruit
Preheat oven to 350°. Put oatmeal, mixed nuts, mixed seeds, coconut, and cinnamon on a baking sheet. Stir well smooth out. Drizzle with maple syrup and olive oil stir. Bake 25-30 minutes. Every 5 minutes or so take out and stir, then smooth down with a wooden spoon and put back in oven. When granola is golden, remove from oven, mix in dried fruit (roughly chop any large pieces) let cool. Serve with milk or yogurt. You can keep leftover granola in an airtight container about 2 weeks, but it's so delicious we'll be surprised if it lasts that long!
Super start to my revolution
A HUMBLE bowl of soup is a delicious introduction to changing the way you feed your family. On the eve of Food Revolution Day, Jamie Oliver explains why.
Global stand: Jamie Oliver shows how easy it is to create a scrumptious home-cooked meal. Source:Supplied
A HUMBLE bowl of soup is a delicious introduction to changing the way you feed your family. On the eve of Food Revolution Day, Jamie Oliver explains why.
As some of you will know, it&aposs Food Revolution Day this Friday, May 17. So the lovely people at taste have given me this opportunity to chat to you about good food, but also the many problems that we face globally when it comes to what we eat. Normally I would use these pages to tell you how bad things have got with our relationship with food, but I&aposm not going to do that because I think you&aposre all smart people who know about these problems already. In fact, you&aposre probably looking for practical advice on what to do to start solving them. Hopefully I&aposm going to inspire you to get involved with Food Revolution Day because it really couldn&apost be easier.
KNOWING what we eat, where food comes from and how it affects our bodies has never been more important. Food Revolution Day is a single day when anyone and everyone who cares about what we eat - and what we feed our kids - can stand up together to celebrate fantastic food and cooking at home from scratch. They can all shout loud in the knowledge that they&aposre part of a global community of like-minded, wonderful people. Significant change often stems from a local level, so this is your opportunity to make a difference. I want as many people as possible to get involved and show those around them how important food knowledge and cooking skills are. It can be as simple as cooking a meal from scratch, passing on a much-loved recipe or trying out a new ingredient.
THERE are events happening all over Australia - have a look at foodrevolutionday.com to see what&aposs going on near you as well as what&aposs happening globally. There are all sorts to read about, including a street party in Mexico, a farmers&apos market in Paris and people doing a cooking demonstration in a Good Guys store in Australia. One of the things that I find so amazing about Food Revolution Day is that anyone who gets involved can feel a huge sense of community spirit with thousands of like-minded people around the world who are also taking part in this annual celebration of food education and home cooking.
My dream is that the number of people across the world who are involved in Food Revolution Day gets so large that governments have no choice but to listen to what we&aposre saying, because food education is key to the future health of the entire planet&aposs population. This is the time for people, communities and organisations to make such a loud noise that governments can&apost fail to act.
MY Ministry of Food, which is now operating in both Queensland and Victoria thanks to the support of The Good Guys and the state governments, is doing such a great job, but this is just the starting point.
The waiting lists for cooking classes in these kitchens are a sign that there&aposs a huge desire in Australia to learn basic cooking skills and how to use fresh ingredients. I just hope that the governments in other states and perhaps the Federal Government in Canberra will take a look at what&aposs happening in Ipswich and Geelong and see that it makes sense to invest in the future of food education in Australia.
EVEN if there&aposs not an event happening near you, you can still get involved and stand up for real food by helping us keep cooking skills alive. Today I want to big up the humble soup and get you all cooking it at home - soup can be delicious and one of the easiest things to cook. Basically this is about cooking something delicious using fresh ingredients, then sharing it with your nearest and dearest with friends, with workmates or with your neighbours if that&aposs possible. The two soups I&aposve suggested here are both favourites of mine and I hope you love them too.
SO WHY soup? Well I think it&aposs a brilliant thing to cook because it&aposs easy, it&aposs nutritious, it&aposs quick to prepare, it can be cheap and it&aposs really tasty, even if you&aposre just using leftovers. If you&aposve got a stick blender or an ordinary blender then you&aposre going to make your life a lot easier, but if you haven&apost, don&apost worry because you&aposll still end up with something really special.
Because you&aposre likely to be embracing vegetables, soup is one of the most affordable meals you can make. Look for veg that are in season to save even more and get the best possible flavour. Using root veg, legumes and grains will bulk up a soup, making it more of a complete meal on its own. It&aposs also a great way to use up any leftover veg that are almost on the turn.
AS OUR busy lives take over, more and more of us are eating convenience and processed foods, rather than taking the time to create homemade meals. The best thing about soup is that you can make a big batch, portion it up in freezer bags, whack it in the freezer and have it on hand for easy, last-minute meals. You can just as easily cook for loads of people as you can for just a couple. Check out these simple recipes and get inspired.
Have a great Food Revolution Day and happy cooking!
JAMIE&aposS TIPS FOR DELICIOUS SOUP
THRIFTY: Soup is a great way to use up vegies when they&aposre just on the turn.
QUICK FOOD: Soups are quick and easy to prepare, especially if you&aposve got a blender or a food processor.
PRACTICAL: Most soups are easy to freeze so you can just warm them through quickly when you need them.
EATING SEASONALLY: Try using vegetables that are in season, as it will not only taste good but will save you money too.
RESTORATIVE: There&aposs nothing quite like a delicious, warm and spicy soup to keep the cold out on a winter&aposs day.
Don&apost throw away that roast chicken carcass - make stock from the bones and use it as a delicious base for soups.
NUTRITION: Soup makes a really nutritious meal, as you can load it with vegetables. You can also use root vegetables, rice, pasta or even stale bread to bulk up a soup, making it a complete meal.
FULL OF FLAVOUR: Tear in soft, fresh herbs like basil, parsley and mint or try bashing up soft fresh herbs like basil and parsley and mixing them with olive oil and lemon juice.
FUN: Toast seeds or nuts and sprinkle over soups to create some different textures.
For special occasions, all sorts of cheeses can be crumbled and grated over or try a nice dollop of natural yoghurt.
My friend Ali made his version of this wonderfully delicious soup for me. There are two spices here that really make it incredible: sumac, which is a sweet and sour berry, and zahtar, which is a mixture
of sesame seeds, thyme and sumac berries. There are enough lovely ingredients here for it still to be delicious and tasty without these two spices, but if you see them in a deli they&aposre worth getting hold of.
1 red onion, peeled and chopped
1 red pepper, 1 yellow pepper,
1 green pepper, all deseeded and finely chopped
Sea salt and freshly ground black pepper
2 tbsp sumac, plus a little extra
2 tbsp zahtar, plus a little extra
1 tsp ground cumin, plus a little extra for sprinkling over
12 cherry tomatoes, halved
1 x 400g tin of chopped tomatoes
1.3 litres duck, chicken or vegetable stock
A small handful of fresh mint leaves, picked and roughly torn
1 lime, cut into wedges, to serve
Cook your bulgar wheat according to the packet instructions, until tender, then drain and put to one side.
Put your finely chopped onion, peppers and garlic into a large pan with a few lugs of olive oil and a good pinch of salt and pepper, and cook on the highest heat for about 3 minutes, stirring occasionally. Add your spices and cook for another minute.
Next, add your cooked bulgar wheat, fresh and tinned tomatoes, and stock. Slowly bring to the boil, then reduce the heat and simmer for 10 minutes. After that, check the seasoning and preheat the oven to 180C/350F/gas 4.
Rub your tortillas with a little olive oil, then dust over a little sumac and zahtar. Lay them flat on a baking tray and warm them in the oven for a couple of minutes until the edges crisp up.
Serve your tortillas on the side for dipping or pop them into the bowls before pouring over the gorgeous soup.
Sprinkle over a little extra sumac, zahtar and cumin, scatter over your torn-up mint leaves and you&aposre done. Serve with lime wedges.
SUPERB PUMPKIN SOUP WITH PARMESAN CROUTONS
This fantastic soup is best made with varieties of squash that have dense, orange flesh. It&aposs important to use good chicken stock and season the soup well to bring out the nutty, sweet flavour of the pumpkin. Once you&aposve mastered this recipe, you can take the soup in different ways by adding pearl barley, dried pasta or some chopped smoked bacon.
2 sprigs of fresh rosemary
1/2 fresh red chilli, to taste
Sea salt and freshly ground black pepper
2 litres chicken or vegetable stock, preferably organic
16 slices of ciabatta bread
Parmesan cheese, for grating
Peel and chop the red onions, carrots and garlic. Trim and chop the celery. Pick rosemary leaves and discard the stalks. Deseed and finely chop the chilli. Carefully halve the pumpkin lengthways, scoop out the seeds with a spoon and cut into chunks.
Put a saucepan on a medium heat and add a couple of lugs of olive oil.
Add the sage leaves and fry for around 30 seconds or until dark green and crisp.
Quickly remove them with a slotted spoon to a bowl lined with absorbent paper - you&aposll use these for sprinkling over at the end.
Put the pan of oil back on the heat and add the onion, carrot, garlic, celery, rosemary leaves, chilli and a good pinch of salt and pepper. Cook gently for about 10 minutes, stirring occasionally, until the vegetables are sweet and soft. Add the pumpkin and the stock to the pan and bring to the boil, reduce the heat and simmer for around 30 minutes.
While the soup is cooking, make your croutons. Cut your ciabatta into 1cm thick slices. Drizzle a little extra virgin olive oil over the ciabatta slices and pat it in. Finely grate a layer of parmesan over each slice and press it on to the bread.
Place in a non-stick pan without any oil and fry on a medium heat until golden on both sides.
When the pumpkin is soft and cooked through, whiz the soup with a stick blender or pour it into a food processor and pulse until you have a smooth puree (but you can leave it slightly chunky if you like). Have a taste and season until it&aposs perfect.
Divide the soup between your bowls, placing 2 croutons on top of each. Top each portion with 2 crispy sage leaves and drizzle with a swirl of good-quality extra virgin olive oil.
Save with Jamie
(I think this is a good companion book to the Jamie&aposs Ministry Of Food/Food Revolution-book for us who want simple and towards-cheaper-end food, the two are essential, though MoF/FR is what I&aposd get first.)
The focus of this book is on quality, tasty food on a budget (not the leanest budget, but pretty close, and note my comment above). The categories are: Veg, Chicken, Beef, Pork, Lamb, Fish, plus some bonus recipes. At the start there is talk of the fridge and pantry contents (what the author h (I think this is a good companion book to the Jamie's Ministry Of Food/Food Revolution-book for us who want simple and towards-cheaper-end food, the two are essential, though MoF/FR is what I'd get first.)
The focus of this book is on quality, tasty food on a budget (not the leanest budget, but pretty close, and note my comment above). The categories are: Veg, Chicken, Beef, Pork, Lamb, Fish, plus some bonus recipes. At the start there is talk of the fridge and pantry contents (what the author has), some saving tips, and equipment basics. Within the categories we are introduced to some person: the greengocer, the butcher, and the fishmonger. Also there are tips like how to joint a chicken, how to waste certain food stuff, and how to grow and use fresh herbs. At the end are nutrition information for each recipe. All recipes have photos, making time, calories per portion, and sometimes extra tips.
Favorite recipes (not including lamb and fish stuff):
Grated rainbow salad with sesame feta fritters, Mexican filled omelette, Puffy pea'n'potato pie, My sag aloo, Sweet fennel soup with French toast croutons, Pappa alle zucchine (Courgette & bread soup), Okonomiyaki, Chicken & spinach cannelloni, Sticky chicken Chinese noodles, Spiced beef tangine, Chinese beef & tofu, Dim sum pork buns, Sausage panzanella.
I feel the author couldn't quite help putting his own taste into this, but it doesn't disturb the flow. It's a bit English (the covered pies, the Sunday roasts, and the Cheddar). His current tool obsession was the crinkle cut knife, which does look interesting in the equipment photo, and it is mentioned in quite a few recipes. This is the first time I came across the yorkie - a donut-shaped (and -sized) bread that is eaten with meat stew - strange but I would try!
This is a very interesting and useful cookbook, but not *the* eat-cheap book I imagined (I've said the rest on this at the start). Very British, in a way, but this is a good *and* tasty view on that, and I did learn some saving tips while reading. Not a bad adding to one's cookbook shelf/shelves ) . more
This is not a beginners cookery book, more intermediate. It is full of some good recipes (6 out of 8 good, 2 bad so far), but they are chef recipes in that they do the following:
1) They suddenly at the end say, add boiled potatoes (or any other items that will take 20 mins) without ever mentioning it previously in the recipe.
2) They contain lots and lots of herbs, different sorts of oil etc etc. Which is fine and adds complexity to the flavour, but just puts off beginners. When JO was in Italy t This is not a beginners cookery book, more intermediate. It is full of some good recipes (6 out of 8 good, 2 bad so far), but they are chef recipes in that they do the following:
1) They suddenly at the end say, add boiled potatoes (or any other items that will take 20 mins) without ever mentioning it previously in the recipe.
2) They contain lots and lots of herbs, different sorts of oil etc etc. Which is fine and adds complexity to the flavour, but just puts off beginners. When JO was in Italy the locals gave him a hard time for over complicating food and not allowing the simple underlying flavours to come through, and he does do this.
3) You can double most of the timings, unless you are a good cook, or you have made the items 2 or 3 times before, or you too have an assistant to chop and peel for you.
I know the 40s/50s photographic style is deliberate it does look weird sometimes :)
Summary: Home cooking tastes nice, chefs can cook. Cookery books over-complicate simple dishes. . more
I love your show and your determination to convince Americans to cook fresh food instead of eating processed crap. This might, however, work a little better if you considered writing for people who live in apartments and have no counter space. I just made your very lovely raspberry vanilla cheesecake recipe. (Oh! I just realized I completely left out the vanilla. Ah, well.) It also would have been helpful if you explained to me how to make orange and lemon zest. I had a vague idea th Dear Jamie,
I love your show and your determination to convince Americans to cook fresh food instead of eating processed crap. This might, however, work a little better if you considered writing for people who live in apartments and have no counter space. I just made your very lovely raspberry vanilla cheesecake recipe. (Oh! I just realized I completely left out the vanilla. Ah, well.) It also would have been helpful if you explained to me how to make orange and lemon zest. I had a vague idea that orange zest is grated orange peel, so I sliced the peel off of an orange and threw it into a blender. I don't own a grater. I'll have to correct that. Anyway, the cheesecake tastes quite yummy despite the omission of the vanilla, but it's a little more textured than I would have liked. Tiny chunks of orange and lemon peel, you see. Anyway, you should realize that people who have never used their ovens -- the ones you're trying to reach with your food revolution -- haven't the faintest clue what orange zest is or how to make it. I don't think they sell it at my supermarket. I don't know, as I've never cooked with orange zest before, and I'm, let's say, an intermediate level cook. Just something to think about for your next book. Viva la revolución!
P.S., I was only going to rate you three stars, but I bumped it up one just because I believe in what you're doing. I wish someone like you had done it when I was in school. Thanks, mate. . more
I got this book after deciding I wanted to improve my cooking skills, almost seven years ago, now. It looked complete, diverse and versatile, so I picked it up. And honestly, it changed the way I looked at the process of cooking entirely. I discovered a new set of skills and a passion for cooking because of that book, and I owe Mr. Oliver for that.
The conversational style he writes the instructions in is great, because it simplifies the process, making the recipes less intimidating. Many recipes I got this book after deciding I wanted to improve my cooking skills, almost seven years ago, now. It looked complete, diverse and versatile, so I picked it up. And honestly, it changed the way I looked at the process of cooking entirely. I discovered a new set of skills and a passion for cooking because of that book, and I owe Mr. Oliver for that.
The conversational style he writes the instructions in is great, because it simplifies the process, making the recipes less intimidating. Many recipes also have easily frozen or re-heated leftovers, so no waste! He also gives variants on many recipes, to encourage people to be creative once they mastered the basic, and create their own delicious twists! Oliver wanted to make the readers appreciate the work that goes into preparing a good meal, and as far as I am concerned, the end result was that I just wanted to cook more, and became more and more passionate about it! He also encourages habits like buying fresh ingredients and organic or free-range meat and eggs, which I just love.
That being said, with a bit more experience under my belt, I can see flaws in some of the recipes (his paella has way too much liquid in it, for instance), his excessive use of oil and his shyness about strong spices, but given how much I got out of the book in the first place, I can't dock a star off for that. Besides, you learn to cook the same way you learn everything else: by occasionally fucking up. The recipes are still very reliable and fun to make.
It's a perfect book for starter cooks, as it makes you see cooking as fun, and not as a chore. I would particularly recommend it to people with limited cooking experience, or who work a lot and don't have time to spend a whole day preparing a Julia Child-style feast, but who care about making their food from scratch and eating healthy. For my part, I can tell you it changed the way I looked at my kitchen and turned cooking into a passion. Everyone who likes cooking ought to have a copy on their shelves.
It's not a vegetarian-friendly book, however. Certain recipes containing meat can be substituted with veggies, but others really can't. I would also recommend getting a copy of the hardcover edition, and it's easier to keep propped open on the counter while you cook. . more
First off, I want to commend the art team on this book: great text layout, gorgeous pictures, and excellent paper. But beyond the visual appeal, I&aposm at a loss for praise.
Granted, as an intermediate level cook, it doesn&apost look like I&aposm the target audience for his Food Revolution campaign, but I was bewildered to find recipes for things like plain oatmeal, boiled eggs, smoothies, and white rice. I know he&aposs assuming only a passing familiarity with the stove, but many of these "recipes" can be foun First off, I want to commend the art team on this book: great text layout, gorgeous pictures, and excellent paper. But beyond the visual appeal, I'm at a loss for praise.
Granted, as an intermediate level cook, it doesn't look like I'm the target audience for his Food Revolution campaign, but I was bewildered to find recipes for things like plain oatmeal, boiled eggs, smoothies, and white rice. I know he's assuming only a passing familiarity with the stove, but many of these "recipes" can be found on the sides of packages. And the vast majority of the other recipes are lackluster -- salads, various grilled/roasted meats, omelets, vegetables with herbs & butter, sauces for ice-cream. The only interesting dishes were in the curries section, and for that I'd be better served by a Madhur Jaffrey cookbook.
I was also surprised to find many recipes required fairly premium items like filet mignon, sun-dried tomatoes, jarred roasted red peppers, and crème fraiche. By no means were ALL the recipes so posh, but for a book that touts "simple, affordable meals", they seemed fairly out of place.
Overall, the cookbook delivers basic variations on basic themes which, frankly, left me bored and uninspired. Beginner cooks might find some value in the visuals, but for comprehensive lessons in technique (and excellent recipes to boot) I would steer them towards Mark Bittman's How to Cook Everything: Simple Recipes for Great Food. . more
I bought this cookbook after watching Jamie Oliver&aposs Food Revolution documentary series. I&aposm from West Virginia and it was filmed about 3 hours away from me in Huntington, WV. I loved the tv series and everything he had to say about nutrition, so I couldn&apost resist supporting Jamie and attempting to make my life more healthy.
I easily found all of the ingredients from the recipes I&aposve cooked at my local Kroger. It seemed a little expensive when I went shopping, but each recipe seems to last for da I bought this cookbook after watching Jamie Oliver's Food Revolution documentary series. I'm from West Virginia and it was filmed about 3 hours away from me in Huntington, WV. I loved the tv series and everything he had to say about nutrition, so I couldn't resist supporting Jamie and attempting to make my life more healthy.
I easily found all of the ingredients from the recipes I've cooked at my local Kroger. It seemed a little expensive when I went shopping, but each recipe seems to last for days. I actually started cutting them in half since I only feed my boyfriend and myself.
Jamie added a lot of pictures of the cooking process for every recipe. That was extremely helpful. I hadn't cooked with a lot of the vegetables he uses, so they often looked very strange (almost disgusting). But his photographs showed me I was doing everything correctly and that his looked just as strange. It was also nice to see the sizes he would "chop" "slice" and "cut" things into.
There were so many great recipes, and I haven't even cooked everything in it yet. My favorite: Pot-Roast Meatloaf. I've made it many times. First for myself, then for family dinners and potlucks.
I also loved the chapter on Indian food. My favorite type of food is Indian. Jamie made the recipes so easy and still filled with all those Indian flavors. . more
I started reading several books last week, most of them novels, but the book that got me the most excited was–of all things–a cookbook. I decided to order this book from the library after watching a couple episodes of “Jamie Oliver’s Food Revolution,” a show where the British chef comes to the American South and tries to reform the disgusting eating habits of the unhealthiest town in the world. Jamie Oliver reveals and rebukes the greasy, processed food that Americans eat, trying to turn over a I started reading several books last week, most of them novels, but the book that got me the most excited was–of all things–a cookbook. I decided to order this book from the library after watching a couple episodes of “Jamie Oliver’s Food Revolution,” a show where the British chef comes to the American South and tries to reform the disgusting eating habits of the unhealthiest town in the world. Jamie Oliver reveals and rebukes the greasy, processed food that Americans eat, trying to turn over a new leaf in the school lunch program at a public elementary school.
After waiting more than two months for my hold request to be fulfilled (as the 24th person in line at the library), I finally picked up my copy of the cookbook, Jamie’s Food Revolution: Rediscover How to Cook Simple, Delicious, Affordable Meals. Cookbooks aren’t generally a “read-it-from-cover-to-cover” item, but I found that this was one cookbook I couldn’t put down. Jamie begins by telling the novice chef what tools every good kitchen should contain and what ingredients every pantry should be stocked with. (I made some notes on the latter for my next trip to Winco.) Then he launches into the recipes.
The first section listed off a handful of twenty minute meals for people who are short on time. With names like “Shrimp and Avacado with an Old-School Marie Rose Sauce,” I found that they did indeed look simple and delicious, though maybe not quite as affordable as our usual fare. The next section of the book was even more intriguing: “Quick Pasta.” The pasta dishes I usually make are a last-ditch resort born of empty cupboards and small imagination. Jamie offers exciting dishes like “Broccoli and Pesto Tagliatelle,” containing only a handful of ingredients but looking mouthwateringly delicious in the full color pictures.
The book proceeded with “Tasty Stir-Fries” and “Easy Curries.” I resolved then and there that I was going to make a curry that week, something I had never before attempted. A few days later I produced a passable “Chicken Tikka Masala,” with a lovely sauce and decent chicken (that would probably have been more tender if my stovetop had a more even heat).
The next section contained recipes for salads. This exemplified what I love about Jamie Oliver’s book–versatility. In the salad section, he tries to teach you general rules so that you can whip up your own salad creation. The full-color chart on page 119 has six rows of “kinds” of ingredients: soft, crunchy, herby, veggies, cheese, and toppings. Each of the rows contains four items for instance, the “herby” row has mint, basil, italian parsley, and arugula. All you need to do is pick one ingredient from each row to come up with an awesome salad! There are literally hundreds of combinations to choose from.
The second recipe that I cooked from this book was the “Beef and Ale Stew,” and I must say that it turned out divine! The portions for most of the main dishes are for 4-6 servings, so we have half of the stew in the freezer waiting for another day. Yesterday, I was sorely tempted to take it out and heat it up for lunch, but I resisted–knowing, that someday soon, I would want to put a delicious dinner on the table without doing any work.