Jamie's Ministry of Food - learn to cook in 24 hours!

Learn to cook from scratch with Jamie in as little as 24 hours!

If you’re a complete beginner in the kitchen, Jamie’s promise to you is that you’ll be making some great dinners within hours of reading his book. A little knowledge and a few basic tools can go a long way. Although the recipes have been designed with the reluctant cook in mind, with step by step photo’s and clear directions, there is plenty here for the more experienced cook to enjoy. Check out the sampling of recipes below! From the back cover:- ‘If you thought you could never learn how to cook, then believe me, take these recipes and their step-by-step pictures and within 24 hours you’ll be making some really delicious grub. Cooking good food from scratch is a basic skill and having it in your life can save you money, give you loads of enjoyment and put you, your family and your friends on track to a healthier life. Anyone can learn to cook. And once you’ve got the hang of it, why not teach your mates how to do it too. Go on, learn a recipe today – and PASS IT ON…..’ Chapters Twenty-minute meals Quick pasta Tasty stir-fries Easy curries Lovin’ salads Simple soups Homely mince Comforting stews Family roasts Delish veg Quick-cooking meat and fish Classic fish Kick-start breakfasts Sweet things A sampling of recipes included: Butterflied Steak Sarnie Chicken and Leek Stroganoff Classic Tomato Spaghetti Macaroni Cauliflower Cheese Bake Chicken Tikka Masala Lamb Rogan Josh Vegetable Bhajis Pea and Mint Soup A Cracking Burger Chicken Chow Mein (pictured) Good Old Chilli Con Carne Basic Stew Recipe Perfect Roasts Minced Beef Wellington Fish Pie Kedgeree Vanilla Cheesecake with a Raspberry Topping Banana Tarte Tatin (pictured) Cheat’s Sponge Cake (pictured) Mega Chocolate Fudge Cake Baked Apples SAMPLE RECIPE PARMESAN CHICKEN BREASTS WITH CRISPY POSH HAM (pictured) serves 2 \* 30g Parmesan cheese \* 2 sprigs of fresh thyme \* 2 skinless chicken breasts \* freshly ground black pepper \* 1 lemon \* 6 slices of prosciutto \* olive oil This is a great way to prepare chicken breasts. The texture of the crisp cooked prosciutto goes brilliantly with the tender chicken. Bashing the chicken out thinly before you start cooking means it cooks much faster than a regular chicken breast. If you have trouble finding prosciutto then any other kind of thinly-sliced ham such as pancetta, Parma ham or even smoked streaky bacon will work just as well. To prepare your chicken \* Grate your Parmesan \* Pick the thyme leaves off the stalks \* Carefully score the underside of the chicken breasts in a criss-cross fashion with a small knife \* Season with a little pepper (you don’t need salt as the prosciutto is quite salty) \* Lay your breasts next to each other and sprinkle over most of the thyme leaves \* Grate a little lemon zest over them, then sprinkle with the Parmesan \* Lay 3 prosciutto slices on each chicken breast, overlapping them slightly \* Drizzle with a little olive oil and sprinkle with the remaining thyme leaves \* Put a square of clingfilm over each breast and give them a few really good bashes with the bottom of a pan until they’re about 1cm thick To cook your chicken \* Put a frying pan over a medium heat \* Remove the clingfilm and carefully transfer the chicken breasts, prosciutto side down, into the pan \* Drizzle over some olive oil \* Cook for 3 minutes on each side, turning halfway through, giving the ham side an extra 30 seconds to crisp up To serve your chicken \* Either serve the chicken breasts whole or cut them into thick slices and pile them on a plate \* Serve with some lemon wedges for squeezing over, and a good drizzle of olive oil \* Lovely with mash and green veg or a crunchy salad! Author Biography Jamie Oliver started cooking at his parents’ pub, The Cricketers, in Clavering, Essex, at the age of eight, and quickly developed a passion for cooking which continued through his training at the Neal Street restaurant and The River Cafe. In 2002 he founded Fifteen restaurant in London and the associated charity the Fifteen Foundation, which continues to train disadvantaged young people to become chefs. There are now three other Fifteen restaurants in the world. Jamie has also recently started up the Jamie’s Italian chain of high street restaurants. In 2005 Jamie led a campaign to improve the quality of school dinners in the UK and through the Feed Me Better campaign caused the government to substantially change its policy towards school food. Jamie continues to write for publications in the UK and around the world. He lives in London and Essex with his wife, Jools, and their daughters, Poppy and Daisy.

Author Biography

Jamie Oliver is a global phenomenon in food and campaigning. During a 22-year television and publishing career he has sold over 48 million books worldwide, and achieved an estimated global TV audience reach of 67 million across 182
territories. As a result Jamie has inspired millions of people to enjoy cooking fresh, delicious food from scratch.

Through his organisation, Jamie has set an ambitious goal to halve the level of UK childhood obesity by 2030, and improve everyone’s health and happiness through food. His belief that business can be a force for good in driving positive change saw the Jamie Oliver Group achieve the prestigious B-Corp status in July 2020.

With 25 best-selling cookery books under his belt, Jamie is the top-selling non-fiction author in UK history. The UK’s top 20 best-selling books of the decade (2010-2020) feature three of Jamie’s cookbooks with 30 Minute Meals at number 4, 5 Ingredients at number 16 and 15 Minute Meals at number 17. Jamie’s new book ONE- Simple One-Pan Wonders will be released in September 2022.

Alongside his work in TV and publishing, Jamie also connects with audiences across multiple digital platforms, creating and appearing in exclusive content for jamieoliver.com, the Jamie Oliver YouTube channels and a variety of social platforms. Named after his childhood nickname, his new app, JUM, launched in the UK in January 2022.

His portfolio of successful restaurants now spans 22 countries around the world across 60 restaurants, and his growing range of food and kitchen products features everything from kitchenware and utensils to various food products including herbs & spices, pasta, sauces and much more.

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

In 2001 Jamie left the Naked Chef behind when he set up his first Fifteen restaurant in London, which marked the start of a 15-year journey training disengaged young people for careers in the catering industry. A few years later, he led the call for improved school dinners in the UK, resulting in huge – and lasting – change to the entire school food system. Since then, Jamie’s national and international campaigns have continued to revolutionize the way people feed themselves and their families, and to galvanize governments and industry alike to help drive positive change in food education and public health. All of his commercial activities strive to promote and define new best practice standards.

Jamie now lives in Essex with his wife Jools and their five children.