This is How Jamie Oliver Cooks at Home
Updated: Mar. 20, 2019
The third-generation chef and British celebrity stirs up feasts with family—and reveals his culinary holy grail.
When you have the opportunity to interview an award-winning British chef with dozens of cookbooks, TV shows, restaurants—and even a royal decree from the Queen—in his repertoire, you jump on it. Needless to say, we were excited to have the chance to talk with Jamie Oliver. But in true Taste of Home fashion, our questions weren’t about his on-the-air secrets or culinary school tricks. We wanted to get to the good stuff: what is Jamie’s cooking like at home? Oliver was gracious enough to share memories of his childhood, what it’s like to be a father of five(!) and a few of his favorite dishes.
What was the first dish you ever made?
You know, I don’t remember! By age 7, I cooked to make pocket money at my parents’ pub (The Cricketers in Clavering, northeast of London). By 10, I was the restaurant’s fastest chopper. As a teen, I’d make a traditional English fry-up of eggs, sausages, tomatoes, mushrooms, bacon and chilies for my mates after a night out. (We bet his mates would have loved these hearty breakfast casseroles!)
What’s a good age for children to learn to cook?
Even kids as young as 5 can handle a knife with adult supervision, so don’t be afraid to start early.
Psst! Check out our best no-bake recipes for kids to make.
With five hungry kids at home, ever eat take-out or packaged meals?
Home cooked—always.
Then you must keep your fridge well stocked. What’s in it as we speak?
Fresh vegetables, fresh fish, milk, butter and cheeses.
Hmmm, are you leaning vegetarian?
No, I love meat, so I could never be a vegetarian. But I do tend to have a couple of vegetarian days a week, almost by accident, really.
Did you know this celebrity is a part-time vegetarian, too?
So what’s your favorite meat dish?
I make a mean pork shoulder roast. Crisp golden skin and really tender meat is the holy grail. My trick is to rub the pork with olive oil, salt and pepper, then sear it on the stovetop to crisp up the skin. Finally, bake it at low heat in the oven till it melts off the bone.
Learn how to cook pork shoulder at home with our Test Kitchen guide.
What’s your must-have kitchen gadget?
My speed peeler—it’s really inexpensive, but one of the best—along with decent knives and a couple of good pans.
You’re known for eating so healthfully. How do you satisfy a sweet tooth?
Green & Black’s organic dark chocolate.
Any final food for thought?
“You’re going to eat a few times a day for the rest of your life, so you may as well enjoy it!”
Jamie Oliver’s Recipes
Chili con Jamie
“Everyone should know how to make a really good chili, and this one’s a right cracker. I wanted to make sure this had real attitude, so I achieved a brilliant depth of flavor by mixing dried chiles with fresh ones and adding fresh herbs.”
- 2/3 cups hot coffee
- 1 large dried chile (ancho, chipotle, or guajillo)
- 1 tablespoon olive oil
- 1 heaping teaspoon ground cumin
- 1 heaping teaspoon smoked paprika
- 1/4 heaping teaspoon dried oregano
- 1 fresh bay leaves
- 1 red onion, peeled and diced
- 1 red, yellow, or orange bell peppers, seeded and sliced
- 1 pound lean ground beef
- 1 fresh chile
- 1/2 cinnamon stick
- 2 cloves garlic, peeled and thinly sliced
- 1/8 teaspoon sea salt
- Freshly ground black pepper, to taste
- 1 (14-oz) can diced tomatoes
- 1 tablespoon molasses or dark brown sugar
- 1 (15-oz) can beans (kidney, butter, or pinto), drained and rinsed
1. Make your coffee and, while it’s hot, soak the dried chilie in it for a few minutes to let them rehydrate.
2. Meanwhile, put a medium saucepan on a low heat and add a lug of olive oil, the cumin, paprika, oregano, bay leaves, onions and bell pepper. Fry for 5 to 10 minutes, until the onions have softened.
3. Add the beef and cook until it is browned, about 5 minutes.
4. Seed and chop your fresh chile. Slice up the rehydrated chile and add them to the onion mixture along with half the chopped fresh chile, the cinnamon sticks, sliced garlic, a small pinch of the salt and pepper, and a splash of the chile-infused coffee. Stir, then add the rest of the coffee, the canned tomatoes, the molasses or sugar and the beans. Simmer for 10 minutes. Serves 4.
Jamie’s tips
- Slow cooking the ground beef, even though it’s not necessary to tenderize it, adds depth of flavor—the longer and slower you do it, the darker and tastier your chili will be. If there’s someone in your family who doesn’t like hot chili, you can cook the chili without any chile in it. Instead, serve with lots of fresh chopped chile on the side so people can have as much or as little as they like, or even none at all.
- This is a good make-ahead meal, and it tastes even better once it’s had time to rest in the refrigerator for a day or two. If you make a double batch you can always keep it in the freezer for another day. Be careful not to burn the spices— you want them to have a nice toasted flavor but not to be charred.
Corny Cornbead
If you have never made bread before, this is the perfect recipe to start with. There is no tricky technique involved; if you can mix things together you can make it. Simple as that!
- 4 tablespoons (½ stick) butter + ½ teaspoon for greasing pan
- ½ cup all-purpose flour
- 1½ cups fine cornmeal
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- 2 large eggs
- 1 1/3 cups buttermilk
- 1 fresh chile, deseeded and finely chopped
- ¾ cup frozen corn, defrosted
1. Preheat your oven to 400˚F.
2. Grease an 8-inch square baking dish with a little olive oil. Get a small pan on the heat, gently melt the butter, then leave to one side.
3. In a large bowl, add the flour, cornmeal, baking powder, baking soda and the salt. Mix everything together well.
4. In a separate bowl, beat the eggs with the buttermilk and melted butter. Add the chopped chile and corn and stir, then add the wet ingredients to the bowl of dried ingredients and beat until well mixed.
5. Pour the mixture into the prepared baking tin and pop into the oven to bake for around 25 minutes, until golden and the center springs back nicely when you poke it with your finger. Serve straight away as it’s unbelievably good when it’s warm from the oven. Serves 12.
Jamie’s tip: This is delicious served as a snack or alongside a warming bowl of soup or chili.
Tips from the dietitian:
- Some of the cornbreads you can buy are made with at least a stick of butter or some other type of fat, so it’s much better to make your own version. It’s a great snack or you can serve it instead of a grain or starch on your plate.
- Did you know cornmeal is a whole grain? Whole grains are good for you because they haven’t been stripped of their vitamins and minerals. They also contain more fiber than processed grains.
Apricot-Rosemary Scones
Make these easy sweet-savory scones a family project. It's a delightful way to show your love on Mother's Day. —Charlene Chambers, Ormond Beach, Florida
Mini Rosemary-Roast Beef Sandwiches
Roast beef sandwiches never last long at a party, especially if you dollop them with mayo, mustard, horseradish and pickled giardiniera relish. —Susan Hein, Burlington, Wisconsin
Fish & Chips with Dipping Sauce
My husband and I really like fish and chips, but not all the grease that typically comes along with it. I decided to give the classic dinner a makeover. Turns out the pickle dip is healthier than tartar sauce, and we like it a lot better—who knew? —Michelle Lucas, Cold Spring, Kentucky
Slow-Cooked Shepherd's Pie
Shepherd's pie is to the British as meat loaf is to Americans, so when I was a young child living in the U.K., I had it almost once a week. This is my go-to recipe when I'm longing for the sights and smells of my mother's kitchen. Turns out people here love it just as much! —Mari Sitkiewicz, Downers Grove, Illinois
Cocktail Mushroom Meatballs
Tide over even the biggest appetites with beef-and-pork meatballs in a chunky mushroom sauce. Larger portions served over noodles or rice can make a great dinner, too. —Diane Kelley, Madison, Wisconsin
Pistachio Shortbread Sandwiches
We tasted these melt-in-your-mouth morsels at a Christmas party several years ago. We tweaked the recipe to include pistachios. The cookies disappear so quickly at parties, you just might have to watch the plate—and check the kids' pockets! —Lorraine Caland, Shuniah, Ontario
Beef Tenderloin with Pomegranate Chutney
When I want to show family and friends some culinary love, I roast a tenderloin and serve it with a sweet-tart pomegranate and apple chutney. —Devon Delaney, Westport, Connecticut
Best Ever Bread Pudding
The secret to incredible bread pudding with a soft middle and crisp edges starts with leftover dinner rolls. I picked up the rich brown sugar sauce recipe from my friend Kathryn Gartmann. A big drizzle of it takes this dessert over the top and really makes it the best bread pudding ever. —Maria Petrella, Taste of Home Prep Cook
Grandmother's Toad in a Hole
I have fond memories of my grandmother’s Yorkshire pudding wrapped around sausages, a puffy dish my kids called “the boat.” Slather it with butter and maple syrup. —Susan Kieboam, Streetsboro, Ohio
Oven-Fried Fish & Chips
My baked fish is a shoo-in when you want fish and chips without the frying mess. Dare I say, they're a little upgrade from the English pub classic. Get more of my recipe at cinnamonspiceandeverythingnice.com. —Reeni Pisano, Wappingers Falls, New York
Cucumber Canapes
I always get requests for the recipe for these canapes whenever I serve them. They're delicate finger sandwiches with a creamy herb spread and festive red and green garnishes. —Nadine Whittaker, South Plymouth, Massachusetts
Two-Potato Shepherd's Pie
Shepherd's pie has another name, cottage pie, and mashed potatoes have another alternative - sweet potatoes. Whatever you call it, there's enough in the recipe to bake one casserole and freeze the other for up to three months. Did we mention Cumberland pie is a cousin, but with bread crumbs on top? —Marcie Brooks-Smith, Fort Collins, Colorado
Italian Crumb-Crusted Beef Roast
Italian-style panko crumbs and the seasoning give this roast beef a special touch—it's a nice, effortless weeknight meal so you can put your energy into relaxing. —Maria Regakis, Somerville, Massachusetts
Blackout Peach Bread Pudding
I bake several times a week so my kids have homemade desserts. We lost power in a storm, so I used the grill to invent “blackout” pudding. —Augustina Zaccardi, Eastchester, New York
Mashed Peppery Turnips
I created this recipe in an attempt to use up a great turnip harvest from our garden, and to lighten up one of our favorite dishes. By using turnips in place of potatoes, I made a low-carb side. Now we rarely serve plain mashed potatoes! —Courtney Stultz, Weir, Kansas
Spice-Rubbed Lamb Chops
One of my absolute favorite meals to eat anytime are Lamb Chops! My girls, Hanna and Amani, love watching me make my delicious chops, but they love eating them even more. —Nareman Dietz, Beverly Hills, Michigan
Crispy Fish & Chips
A British pub classic turns crown jewel when you add horseradish, panko and Worcestershire. You can also try it with white fish like cod or haddock. —Linda Schend, Kenosha, Wisconsin
Lemon Poppy Seed Cutouts
I love to package up these tart, tender cookies to share with friends! You could spread them with buttercream or cream cheese frosting to turn them into sandwich cookies. And they'd be delicious dipped in white chocolate. —Ilana Pulda, Bellevue, Washington
Easy Cornish Pasties
These are a bit different from traditional pasties, but the ingredients are probably already in your kitchen. My husband really enjoys these, so I like to double the recipe and freeze the extras to have on hand as a quick meal. —Judy Marsden, Ontario, California
Ultimate Chocolate Bread Pudding
When I really want to impress guests, I serve this decadent bread pudding. With just a few staple ingredients—bread, eggs, sugar and chocolate—I'm able to turn out this masterpiece in no time! —Erin Chilcoat, Smithtown, New York
Lamb Pastry Bundles
This recipe was such a hit that my family has now incorporated the Mediterranean flavors into several dishes! —Tess Konter, New York, New York
Speedy Shepherd's Pie
Turn mashed potatoes and a few pantry staples into cozy comfort food. This recipe is really flexible, so if you have extra veggies on hand, stir them into the beef mixture for even more goodness. —Sharon Tipton, Winter Garden, Florida
Cherry-Chip Oat Scones
My family loves scones and anything with oatmeal. I started with my basic scone recipe and added oat flour to increase the oat taste and texture, then included special ingredients you can find in every bite. Look for add-ins that harmonize with the mellow flavor of oats. —Amy Brnger, Portsmouth, New Hampshire
Oven Parmesan Crisps
My husband and I avoid fried foods, but potatoes are part of our menu almost every day. These delectable sliced potatoes get nice and crispy and give our meals a likable lift. —Mary Lou Kelly, Scottdale, Pennsylvania
Onion Yorkshire Puddings
This easy recipe is a cross between traditional Yorkshire pudding and popovers that makes a great complement to prime rib. We also like it with beef stew and steak. Make more than you need because everyone loves them. —Emily Chaney, Blue Hill, Maine
Crisp Finger Sandwich
I love snacking on this delicious sandwich with its crisp English cucumber. I have also made batches of these for parties and showers using a small loaf of whole wheat or sourdough bread. —Missi Selin, Bothell, Washington
Bread Pudding with Bourbon Sauce
There's nothing better than this comforting bread pudding recipe on a cold, wintry day. The bourbon sauce makes the dessert taste special, but it's so easy to prepare—the slow cooker does most of the work! —Hope Johnson, Youngwood, Pennsylvania
Homemade Potato Crisps
Forget buying a bag of potato chips at the grocery store when you can make these at home. This quick and easy recipe will delight everyone in the family. —Taste of Home Test Kitchen
Double-Dipped Shortbread Cookies
My mom and her friend did a lot of cookie swaps together. They were always finding new recipes to share, including this one. There's something about a dipped cookie that makes it seem so special, so we usually save these for the holidays. —Ginger King, Big Bear Lake, California
Triple Citrus Scones
I love the bright and buttery flavor of these tender scones with glaze that soaks in. Serve them with a yummy jam, or try them as a base for strawberry shortcake. —Angela LeMoine, Howell, New Jersey
Buttery 3-Ingredient Shortbread Cookies
With only a few ingredients, these butter shortbread cookies are so simple to prepare. —Pattie Prescott, Manchester, New Hampshire
Dark Chocolate Croissant Bread Pudding
Croissants make an incredible base for this rich, chocolaty bread pudding. I prefer dark chocolate, but semisweet or white chocolate work, too. Garnish with your favorite nuts. —Jennifer Tidwell, Fair Oaks, California
Roast Beef Finger Sandwiches
These simple sandwiches are ideal for a bridal shower, brunch or high tea, when the menu is a bit more substantial. The mustard adds a nice kick without being overly spicy. —Anndrea Bailey, Huntington Beach, California
Lamb Bake
This dish is hearty and perfect for warming up on a chilly winter evening. The aroma is almost as delightful as the dish itself. —Frank Grady, Fort Kent, Maine
