We challenged Jamie’s food ambassadors to inspire us with their version of one of his 10 recipes for learning how to cook from scratch.
Jamie has written 10 delicious recipes that give you all the skills you need to learn how to cook proper, nutritious food for you and your family. And to demonstrate just how versatile, tasty and exciting these recipes are, our food ambassadors have used the recipes to create their own versions. This time it’s lamb & chickpea curry, we can’t wait to try out all their delicious ideas below.
1. SRI LANKAN-STYLE BEEF CURRY WITH WHOLEGRAIN RICE & QUINOABY JENNA SINCLAIR FROM RAW RHUBARB2. VEGAN CAULIFLOWER & SWEET POTATO CURRYBY DONNA CASTELLANO FROM THE HANGING SPOON3. INDIAN SPICED MINCE & PEASBY GEORGIA HARDING4. THAI GREEN CHICKEN CURRYBY SHELLEY JUDGE FROM SHELLEY’S GOOD EATS5. CHICKPEA, MUSHROOM & SPINACH CURRYBY MARDI MICHELS FROM EAT LIVE TRAVEL WRITE6. SIMPLE CHICKPEA CURRYBY JEN FARR FROM KITCHEN COUNTER CHRONICLES7. CROWN PRINCE PUMPKIN CURRYBY TERRI SALMINEN FROM RECIPE WRITINGS AND FOOD MEMORIES8. FAMOUS CURRY (MY STYLE)BY BETTINA CAMPOLUCCI-BORDI FROM BETTINA’S KITCHEN9. SIMPLE THAI VEGGIE CURRYBY JENNY BLAKENEY FROM REAL FOOD SCOUT10. VIETNAMESE SWEET POTATO CURRYBY ALEX HODGKINSON-LAST FROM FOOD FIT FOR FELIX
For even more inspiration check out their clever twists on a simple cheese omelette, classic tomato spaghetti, DIY oaty fruit cereal, simple houmous, simple green salad with lemon dressing, salmon & pesto-dressed veg, minestrone soup and Jamie’s veggie noodle stir-fry.
Top 10 chickpea recipes
This lovely legume is one of our favourite storecupboard saviours. It’s cheap, high in protein and can be transformed into a myriad of marvellous dishes. From brilliant burgers for a casual DIY dinner to a quick, silky hummus for a meze feast, there’s a chickpea recipe for every ocassion.
Whether you’re making a substantial spicy curry for the family to enjoy, or a summery sweet potato topped with chickpeas and tahini yogurt, chickpeas are ideal for simple, satisfying suppers.
Check out our ultimate chickpea collection for more delicious ways to serve this extra-special tinned staple.
1. Chickpea curry
Even more chickpea curries…
2. Chickpea salad
Even more chickpea salads…
Even more hummus recipes…
4. Chickpea hash
Even more chickpea hashes…
5. Chickpea wraps
Even more chickpea wraps…
6. Chickpea burgers
Even more chickpea burgers…
7. Chickpea bakes
Even more chickpea bakes…
Even more falafel recipes..
9. Chickpea soups
Even more chickpea soups…
10. Chickpea stews and casseroles
Even more chickpea stews…
Enjoyed these recipes? Check out our other budget meal ideas…
What’s your favourite recipe for a tin of chickpeas? Leave a comment below…
As many countries urge populations to stay at home, many of us are paying more attention to our diets and how the food we eat can support our health. To help sort out the fact from the fiction, BBC Future is updating some of their most popular nutrition stories from their archive.
Serve this wonderfully tender meat with flatbreads, yoghurt and a lemony slaw.
4 onions, peeled (about 500g)
3 tbsp ras el hanout
2 tsp salt
½ tsp white pepper
1 shoulder of lamb, on the bone (1.8-2kg)
For the slaw
½ tsp salt
½ white cabbage, shredded (about 350g)
Juice of 1 lemon
1 small bunch of parsley, chopped (about 15-20g)
2 tbsp vegetable oil
Seeds of 1 small pomegranate
1 Preheat the oven to 240C/475F/gas mark 9. Puree 2 onions in a food processor with the ras el hanout, salt and pepper. Slice the other 2 onions and lay them on the base of a deep roasting dish big enough to hold the lamb. Pat the pureed onion mix all over the lamb, top and bottom, and lay it on the bed of onions.
2 Put the roasting dish uncovered in the upper-middle part of the very hot oven for around 30 minutes, by which point it should have started to brown (it may take another 10 minutes if your oven doesn’t run very hot).
3 Once browned, pour in enough water to reach halfway up the lamb joint, then cover the dish. Reduce the oven to 200C/400F/gas mark 6 and roast for 1 hour. Uncover, baste with the liquid at the bottom of the dish, then re-cover and return to the oven. Reduce the heat to 180C/350F/gas mark 4 and cook for 1 hour more. Baste again, re-cover and cook for a further hour. Basting is important, as it will help to soften the lamb, so don’t skip doing this. After 3½ hours, the meat should be really soft and fall away from the bone easily.
4 To make the slaw, sprinkle the salt over the shredded cabbage, mix and allow to sit for 10‑15 minutes. Add the lemon juice, parsley and vegetable oil and mix well. Sprinkle with the pomegranate seeds.
5 Set your table with flatbread, some yoghurt, a bowl of mint leaves to cool, pickled chillies if you want some heat and some cabbage salad for crunch. Bring the lamb to the table and dish it out with a large spoon.
Itamar Srulovich and Sarit Packer, Honey and Co (Saltyard Books)
What you will need
- Chickpeas - Also known as Garbanzo Beans or Egyptian Peas, these make up the majority of the curry. You can swap for other beans if you wish.
- Spinach - Adds a big green boost to the curry.
- Onion - We used a medium white onion, but you could use shallots for a slightly sweeter flavour.
- Garlic - No curry is complete without garlic - feel free to adjust the quantities to your taste.
- Tomatoes - Use the best quality tinned tomatoes you can afford. Cheaper ones tend to be quite watery.
- Coriander (cilantro) - Some people don't like the flavour of coriander (cilantro), so feel free to omit.
- Spice mix - We used ground coriander, cumin, paprika, salt and pepper, turmeric and cayenne as they were what we had in the kitchen! You can use Garam masala, curry powder or your own favourite spice blend.
meal prep on Sunday. You can cook a big batch, put it in the fridge or freezer, and be done for the week. It&rsquos rich in protein from the chickpeas and iron from the spinach. And it&rsquos super cheap to make. A portion comes out at less than $2.
This is all it takes: heat some olive oil, add the spices, add the chopped onion and garlic, add the chickpeas, add the spinach!
And if you love a good curry, you also need to try this incredibly creamy coconut lentil curry.
What spices do you need to make this chickpea curry?
After living in India for over a year, I&rsquove fallen in love with spices. I always loved cooking with herbs, and I know how much difference they can make to a dish. But I didn&rsquot know much about the depth of flavor spices can add to simple ingredients and how they can turn anything into something incredibly exciting.
I am trying to make your life easy here (and mine too!). That&rsquos why I selected only a few spices, easy to find anywhere:
more spices. My Indian friends might find this recipe a bit mild, but as I said before, I eat this most weeks, and I love to get a bit of a kick from the spices without making it too hot.
If you are a big spice lover, you can also add:
I normally use dry ground spices to keep it quick and simple. If you have fresh ginger, turmeric, and chili at home, feel free to use them. They&rsquoll give your curry a fragrant aroma.
Meal prep it on Sunday!
Meal prep is super easy. Ideally, you want some carbs, some protein, add some vegetables, and a bit of healthy fat. Guess what? This chickpea curry has it all. When I meal prep this on Sunday, I normally add some basmati rice and fresh spinach to make it more filling.
If you like the look of these glass meal prep containers, you can find them here.
If you like the look of these glass meal prep containers, you can find them here.
Can I freeze this chickpea curry?
Oh yes! That&rsquos what makes it ideal for meal prep. You can freeze this curry for up to 3 months (although I normally try to consume my frozen meals within one month, as I find they keep more flavor). You can also store it in the fridge for up to 3-4 days.
Is this chickpea curry vegan?
Yep, this curry is naturally vegan, vegetarian, gluten-free, dairy-free, and nut-free!
If you like the look of these glass meal prep containers, you can find them here.
Can I use any other ingredients?
The great thing about this curry is that you can add pretty much anything to it.
Chickpea curry recipes
Try one of our best chickpea curries for a filling, vegetarian main. We've also included chicken, pork and fish with plenty of healthy and easy options.
This easy chickpea curry, created by reader Jon Gregg, is a vegan recipe that's three of your five-a-day. It works well as a main course or a simple side dish
Indian butternut squash curry
Up your veg count and get three of your five-a-day with this fragrant, low fat vegetarian curry
Chickpea, spinach & almond butter bowl
Combine chickpeas and spinach with almond butter and spices to make this veg-packed family supper. Ready in just 25 minutes, serve with rice
Aubergine & chickpea curry
With golden aubergine, fresh tomatoes and a fragrant coconut sauce, this veggie curry's a surefire summertime winner
Chickpeas with tomatoes & spinach
For a great night in, whip up this warming meal, serve with a bit of naan and get comfy on the sofa
Pumpkin curry with chickpeas
A veggie dinner party dish which stands alone as a vegan main course or as a complex side dish perfect served with spiced roast meat or fish.
Fragrant chicken curry with chick peas
A low-fat curry that's packed with full, fragrant flavour - you can make it in one pot, too
Chickpea, tomato & spinach curry
A superhealthy, vegan curry that accounts for 2 of your 5-a-day and is low in calories to boot!
Tomato & chickpea curry
Want to use up the cans cluttering up your cupboards? This satisfying veggie chickpea curry is made in four easy steps and counts as three of your five-a-day
Spinach & chickpea curry
A low-fat, low-calorie Indian vegan one-pot that's full of delicious sunshine flavours and hot spice
Chickpea & roasted parsnip curry
Parsnips work so well in this wintry vegan curry, adding flavour and texture. Serve with naans to soak up the lovely sauce
Pork & chickpea curry
A rustic Indian one pot with tender, marinated meat is a perfect dish to make in batches and freeze
Curried mango & chickpea pot
Make this spiced mango, red cabbage, spinach and chickpea salad as a speedy packed lunch for one. It's not only tasty, but healthy too, delivering three of your 5-a-day
Chole with cumin rice & raita
Make a chickpea curry served with raita for a brilliant budget-friendly family meal. As well as being quick and easy, it's healthy too
Chana masala (chickpea curry) with spinach
A superhealthy vegetable-packed curry with chickpeas, spinach and tomatoes. Serve this delicious Indian dish with filling brown basmati rice
Vegan chickpea curry jacket potatoes
Get some protein into a vegan diet with this tasty chickpea curry jacket. It's an easy midweek meal, or filling lunch that packs a lot of flavour.
South Indian fish curry with chickpeas
This Keralan-inspired mackerel dish provides a hearty, deeply spiced supper with brain-boosting properties
Tamarind and fennel seeds complement each other in this vegetarian dish from Uttar Pradesh
Lamb, chickpea & spinach curry with masala mash
Try this flavourful lamb curry with creamy mash
Satay cauliflower & chickpea curry with storecupboard flatbreads
An easy vegetarian curry that can be cooked in one pan with a rich and creamy sauce - serve with simple, homemade flatbreads
Chickpea & coconut dhal
You’ll love the ‘tarka’, which is the spiced butter that’s poured over this subtly flavoured Indian chickpea and coconut dhal. Serve with chutneys and pickles alongside
Reviews ( 42 )
It Was so easy and delicious. Yes, I made a few changes :
I used dried Turkish apricots instead of raisins and I used Thai red curry paste instead of tomato purée. Mine was very spicy but super delicious. I’m so glad that I served it with the couscous arugula salad. It was just perfect.
I made date and pistachio bonbons for dessert with a Greek yogurt and honey dipping sauce. We felt like we were in Casa Blanca.
My family LOVE this recipe. Quick and easy to make.
I learned from this recipe that Moroccan style food has dried fruit mixed in with the meat. It is a tasty combination of sweetness from the fruits and heat from the cayenne. I served it over couscous and arugula. It is a filling home style dish that everyone should try.
Wonderful. I did make a few changes but I think the flavor and character of the dish was the same. I used sweet potatoes instead of carrots (didn't have any), and I had some preserved lemon on hand so I used this instead of the lemon rind. I also kept the drippings (from local, grass-fed lamb? You betcha!) and thought it odd that these would be "discarded" and replaced with oil. I happened to have plenty of frozen cilantro on hand, but I wondered how many people would in December. This is a great use for ground lamb as most recipes are for meatballs or some meat-heavy dish with few vegetables. The couscous was also great for sopping up the juices, and I had a lot of organic arugula to use up. I don't often cook with lamb but as others have pointed out it may be just as good with beef or turkey. It's at least an incentive to buy ground lamb again, and I'll be making this again regardless.
Simple Chickpea Curry with Rice
1 tbsp olive oil
2 shallots, finely chopped
1 clove garlic, minced
2 tsp garam masala
1/4 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp tumeric
2 cans chickpeas, rinsed and drained
1 can whole plum tomatoes
1 cup vegetable stock
2 tbsp tomato paste
salt and pepper to taste
basmati rice for 4 servings
handful of cilantro, chopped
Warm olive oil in a large skillet, over medium heat. Add shallots and garlic – saute until softened.
Stir in all spices and warm through, approximately 1 minute.
Pour in chickpeas, tomatoes, vegetable stock and tomato paste. Bring to a boil and turn down to a simmer. Simmer for 15 minutes, until sauce thickens and chickpeas are tender to the fork. If you like a spicier sauce, add a tsp of siracha sauce.
In the meantime, make the basmati rice according to your package instructions.
Serve the chickpea curry over a bed of rice and sprinkle with cilantro. Enjoy.
In about 30 minutes, you have a warm, comforting dinner that everyone in the family will love. This dish is perfect for families who are looking for simple vegetarian meals.
Be sure to check out our collection of meatless recipes for more plant based dinner ideas that your entire family is going to love.
Vegan Curry Recipes That Are Well Worth Adding To Your Weekly Menu
We're obsessed with the variety of ingredients you can use in these vegan curry recipes. We're talking chickpeas, sweet potatoes, lentils and more! You can pack as many veggies as you want to create vibrant, plant-based curry dishes, with everything from Sweet Potato and Chickpea Curry to Vegan Thai Green Curry. Looking for some vegan inspiration? Check out our top 10 vegan curry recipes (you won't be disappointed).
If you've got a well stocked cupboard, you should have all these ingredients already in stock. This curry is seriously worth the TLC.
Whip up this delicious dinner in no time and we guarantee you&rsquoll want second helpings!
- 1 tbsp groundnut oil
- 1 onion, finely chopped
- 2 garlic cloves, thinly sliced
- 2 celery sticks, diced
- 1 green pepper, cored, seeds removed and chopped
- 150g/5½oz red lentils, rinsed
- 2 tsp garam masala
- 1 tsp cumin seeds
- ½ tsp hot chilli powder
- 1 tsp ground coriander
- 2 tbsp tomato purée
- 700ml/1¼ pint hot vegetable stock
- 400g tin chickpeas, drained and rinsed
- 2 tbsp chopped fresh coriander, to garnish
- salt and freshly ground black pepper
- 300g/10½oz basmati rice, to serve
Heat the oil in a heavy-based saucepan over a medium heat. Add the onion, garlic, celery and green pepper and fry gently for 10–12 minutes or until softened and beginning to colour.
Stir in the lentils and spices and cook for 2–3 minutes, stirring frequently. Add the tomato purée, stock and chickpeas and bring to the boil. Reduce the heat, cover and simmer gently for about 20 minutes, or until the lentils are cooked through. Season with salt and pepper.
Meanwhile, place the rice in a saucepan, cover with water, put the lid on and bring to the boil. Simmer for around 10 minutes, or until the rice is soft. Divide the rice and lentil mixture between four bowls. Garnish with coriander and serve.
Season 1 (2012) Edit
|1–01||1||"Chilli Con Carne Meatballs and Sticky Kicking Chicken"||22 October 2012 ( 2012-10-22 )|
|Jamie cooks chilli con carne meatballs, plus sticky kicking chicken, watermelon radish salad and crunchy noodles.|
|1–02||2||"Fish Stew and Asian Beef"||23 October 2012 ( 2012-10-23 )|
|On the menu are flashy fish stew, saffron sauce and garlic bread, plus seared Asian beef, best noodle salad and ginger dressing.|
|1–03||3||"Camembert Parcels and Golden Chicken"||24 October 2012 ( 2012-10-24 )|
|Jamie makes crispy Camembert parcels, autumn salad and cranberry dip, plus golden chicken with braised greens and potato gratin.|
|1–04||4||"Beef Stroganoff and Moroccan Mussels"||25 October 2012 ( 2012-10-25 )|
|Jamie rustles up a beef stroganoff with fluffy rice and red onion and parsley pickle (625 calories). Later he makes Moroccan mussels with tapenade toasties and cucumber salad.|
|1–05||5||"Malaysia: Fish Baps and Mushroom Farfalle"||26 October 2012 ( 2012-10-26 )|
|Jamie makes his best fish baps, mushy peas and tartare sauce. Later he cooks mushroom farfalle with blue cheese and a hazelnut and apple salad.|
|1–06||6||"Lamb Lollipops and Prawn Linguini"||29 October 2012 ( 2012-10-29 )|
|Jamie cooks lamb lollipops, curry sauce and rice and peas, plus prawn linguini and Sicilian shaved fennel salad..|
|1–07||7||"Chicken Dim Sum and Crab Briks"||30 October 2012 ( 2012-10-30 )|
|On the menu this time is chicken dim sum, coconut buns, cucumber pickle and hoi sin sauce, plus crackin' crab briks, couscous salad and salsa.|
|1–08||8||"Crispy Duck and Chicken Cacciatore"||31 October 2012 ( 2012-10-31 )|
|Jamie shows how to cook crispy duck and hoi sin lettuce parcels, and chicken cacciatore, spaghetti and smoky tomato sauce.|
|1–09||9||"Moroccan Bream and British Burgers"||1 November 2012 ( 2012-11-01 )|
|This time Jamie rustles up Moroccan bream, couscous salad, pomegranate and harissa, and British burgers, shred salad, pickles and things.|
|1–10||10||"Moroccan Jerk Pork and Poached Chicken"||2 November 2012 ( 2012-11-02 )|
|This time it's jerk pork, grilled corn and crunchy tortilla salad, plus minestrone, poached chicken and salsa verde.|
|1–11||11||"Swedish meatballs and pasta pesto"||5 November 2012 ( 2012-11-05 )|
|Jamie cooks Swedish meatballs, celeriac and spinach rice, plus pasta pesto, garlic and rosemary chicken.|
|1–12||12||"Green tea salmon and modern greek salad"||6 November 2012 ( 2012-11-06 )|
|On the menu in this edition are green tea salmon, coconut rice and miso greens, plus modern greek salad, spinach, chickpea and feta parcels.|
|1–13||13||"Grilled steak and blackened chicken"||7 November 2012 ( 2012-11-07 )|
|This edition's recipes are grilled steak, ratatouille and saffron rice, plus blackened chicken, and San Fran quinoa salad.|
|1–14||14||"Porks steaks and killer kedgeree"||8 November 2012 ( 2012-11-08 )|
|Jamie rustles up pork steaks, Hungarian pepper sauce and rice, plus killer kedgeree, beans, greens and chilli yoghurt (474 calories).|
|1–15||15||"Rosemary chicken and happy cow burgers"||9 November 2012 ( 2012-11-09 )|
|On the menu are rosemary chicken, grilled polenta and porcini tomato sauce, plus happy cow burgers, old-school coleslaw and corn on the cob.|
|1–16||16||"Sticky squid balls and grilled prawns"||12 November 2012 ( 2012-11-12 )|
|Jamie cooks sticky squid balls, grilled prawns and noodle broth (489 calories), plus sausage fusilli and creamy garden salad.|
|1–17||17||"Greek chicken and smoked salmon"||13 November 2012 ( 2012-11-13 )|
|On the menu is smoked salmon, Yorkshire pud, beets and asparagus, plus gorgeous Greek chicken, sweet pepper and pea couscous with tzatziki (683 calories).|
|1–18||18||"Sizzling chops and asparagus lasagnetti"||14 November 2012 ( 2012-11-14 )|
|This time Jamie cooks glazed sizzling chops, sweet tomato and asparagus lasagnetti, plus mushroom soup, stilton, apple and walnut croutes.|
|1–19||19||"Asian tuna and coconut rice"||15 November 2012 ( 2012-11-15 )|
|Jamie rustles up seared Asian tuna, coconut rice and jiggy jiggy greens, plus ricotta fritters, tomato sauce and courgette salad.|
|1–20||20||"Falafel wraps and spiced chicken lentils"||16 November 2012 ( 2012-11-16 )|
|This time the meal is spiced chicken, bacon, asparagus and spinach lentils, plus falafel wraps, grilled veg and salsa (602 calories).|
|1–21||21||"Grilled Tuna and Thai Chicken"||19 November 2012 ( 2012-11-19 )|
|Jamie cooks grilled tuna, kinda Nicoise salad, Thai chicken laksa and mildly-spiced noodle squash broth (656 calories).|
|1–22||22||"Lamb Tagine and Chicken Caesar Salad"||20 November 2012 ( 2012-11-20 )|
|Quick lamb tagine, pan-fried aubergine and cumin crunch, plus crispy polenta chicken caesar salad.|
|1–23||23||"Fettuccine and Black Bean Beef Burgers"||21 November 2012 ( 2012-11-21 )|
|This time it's fettuccine, smoked trout, asparagus and peas, and black bean beef burgers, noodles and pickle salad.|
|1–24||24||"Pork Marsala and Thai Noodles"||22 November 2012 ( 2012-11-22 )|
|On the menu is pork Marsala, porcini rice and spring greens (572 calories), plus koh samui salad, chilli tofu and Thai noodles.|
|1–25||25||"Crispy Pork and Grilled Mushroom Sub"||23 November 2012 ( 2012-11-23 )|
|On the menu is crispy Parma pork, minted courgettes and brown rice, plus grilled mushroom sub, smoky pancetta, melted cheese and pears.|
|1–26||26||"Chicken Fajitas and King Prawns"||26 November 2012 ( 2012-11-26 )|
|Jamie cooks sizzling chicken fajitas, grilled peppers, salsa, rice and beans (616 calories), and prawn cocktail, king prawns and sundried pan bread (525 calories).|
|1–27||27||"Sizzling Beef Steak and Mighty Mackerel"||27 November 2012 ( 2012-11-27 )|
|On the menu is sizzling beef steak, hoi sin prawn and noodle bowls, mighty mackerel, and mixed tomato and quinoa salad.|
|1–28||28||"Steak, Liver and Bacon and Mexican Tomato Soup"||28 November 2012 ( 2012-11-28 )|
|Jamie cooks up some steak, liver and bacon, bubble and squeak mash and red onion gravy, and Mexican tomato soup, chilli nachos, and veggie and feta sprinkles.|
|1–29||29||"Glazed Pork Fillet and Tapas Bruschetta"||29 November 2012 ( 2012-11-29 )|
|Jamie makes glazed pork fillet, cajun-style pepper rice and barbecue sauce, and tapas bruschetta, and golden grilled sardines.|
|1–30||30||"Lamb Kofte and Keralan Veggie Curry"||30 November 2012 ( 2012-11-30 )|
|On the menu this time is lamb kofte, pitta and greek salad (587 calories), and Keralan veggie curry, poppadoms, rice and minty yoghurt.|
|1–31||31||"White Fish Tagine and Spicy Cajun Chicken"||3 December 2012 ( 2012-12-03 )|
|Jamie cooks white fish tagine, with carrot, mint and clementine salad, plus Spicy Cajun chicken, smashed sweet potato and fresh corn salsa.|
|1–32||32||"Beef Kofta Curry and Spring Frittata"||4 December 2012 ( 2012-12-04 )|
|On the menu in this episode are beef kofta curry, fluffy rice, beans and peas (706 calories), plus spring frittata, tomato toasts, watercress and pea salad.|
|1–33||33||"Chorizo and Squid, and Simple Spaghetti"||5 December 2012 ( 2012-12-05 )|
|Jamie cooks chorizo and squid with greek-style couscous salad (634 calories), plus simple spaghetti, tomato, basil and creamy curd salad.|
|1–34||34||"Lamb Meatballs and Chicken Salad"||6 December 2012 ( 2012-12-06 )|
|Jamie rustles up lamb meatballs, chop salad and harissa yoghurt, plus incredibly delicious chicken salad.|
|1–35||35||"Crab Bolognese and Mexican BLT"||7 December 2012 ( 2012-12-07 )|
|Jamie cooks crab bolognese with crunchy fennel salad, plus Mexican BLT, chillies, guacamole and salad.|
|1–36||36||"Cajun Steak and Chicken Tikka"||10 December 2012 ( 2012-12-10 )|
|Jamie cooks Cajun steak, smoky baked beans and collard greens, plus chicken tikka, lentil, spinach and naan salad.|
|1–37||37||"Noodle Broth and Veggie Chilli"||11 December 2012 ( 2012-12-11 )|
|On the menu this time is squid 'n' prawns spicy vegetable noodle broth, plus veggie chilli, crunchy tortilla and avocado salad.|
|1–38||38||"Asian Fish and Ultimate Pork Tacos"||12 December 2012 ( 2012-12-12 )|
|Jamie shows how to prepare in 15 minutes both Asian fish, miso noodles and crunchy veg, and ultimate pork tacos, spicy black beans and avocado garden salad.|
|1–39||39||"Sausage Gnocchi and Mexican Chicken"||13 December 2012 ( 2012-12-13 )|
|This time the two meals cooked up in a quarter of an hour are sausage gnocchi, warm kale and bean salad, plus Mexican chicken, wicked mole sauce, veg and rice.|
|1–40||40||"Asian Sea Bass and Chorizo Carbonara"||14 December 2012 ( 2012-12-14 )|
|Jamie Oliver cooks Asian sea bass, sticky rice and dressed greens, plus chorizo carbonara and Catalan market salad.|
Early episodes of the show used "Buffalo Stance" by Neneh Cherry as the theme tune and background music.