Baked Halloumi and Chickpeas | Halloumi Recipes

This is a great meat-free recipe. Barbecuing a whole block of feta is a really interesting way to use it – you get a wicked texture contrast between the beautifully golden outside and the soft, creamy centre. The smoky flavour adds a subtle but beautiful twist to this delicious summery dish.

This is a fantastic dish from southern Italy that the Sicilians are super proud of – and so they should be – it’s a complete joy to eat. The trick is not to cut the aubergine chunks too small or they will take on too much oil and become heavy, instead of having the lovely creamy flavour and texture we’re aiming for. Jam-packed with veg, this recipe adds up to two of your 5-a-day, and using wholewheat couscous, instead of the regular stuff, will help keep you fuller for longer because it’s…

Learn to make authentic Neapolitan pizza dough easily at home with Jamie Oliver's fool-proof recipe, as seen on his Channel 4 series, Jamie Cooks Italy.

I’ve taken the traditional Greek recipe, usually made with lamb, and transformed it into a veggie delight for the lovely Amanda Holden – this dish is one of her favourite foodie memories from her childhood and it’s pretty damn good!

This is a hearty, delicious alternative to traditional chilli con carne that can be tweaked depending on what you have. Use butternut squash or regular potatoes instead of sweet potatoes. No onions? Try using a leek or a few spring onions. I’ve used cayenne pepper here, but paprika would be equally delicious. Also, you can use fresh basil in place of coriander, or leave the herbs out altogether.

Vibrant homemade pasta that's super-fun to make and packed with nutritious spinach.

In Rome, Nonna Teresa introduced me to this method, which doesn’t use eggs. For restaurant service, when the gnocchi mix is made in advance, eggs are useful, but cooked this fresh you don’t need them. She believes the fresher the mix, the lighter the gnocchi, and she’s right – you get a very good result with this recipe. It’s an amazing gift to be able to make good gnocchi at home. It’s quick to cook, very cheap, and total comfort food.

Celebrating the humble tomato, this beautiful risotto is delicate but packed with flavour. I've kept the risotto itself very simple and elegant, then added a juicy, sweet, roasted tomato to serve, as well as a drizzle of its roasting juices, which is a total game changer. You’ll love it.

Roasting the veg before immersing them in a ridiculously tasty sauce really intensifies their natural flavour, giving you even more bang for your buck. I’ve kept things fairly gentle on the spice front so that all my kids will give it a go, but feel free to add extra heat, if you like. I’m also giving you a cheat’s naan, which all my kids fight over. We’re using it as a vehicle to really bring spinach to life, but feel free to stuff with another veg of your choice, or to not stuff it at all…

I cook this every week and I always try to do something different with it. Basically what I do is carefully part the skin from the meat on the top of the chicken breast and stuff the gap with fresh, delicate herbs such as parsley, basil and marjoram, then I tie it up and roast it with some olive oil and salt.

This super-tasty, quick noodle recipe is perfect when you’re feeling a little down in the dumps. It’s all about that punchy dressing you toss hot veg and noodles through, which you then serve up with a fried egg and chilli sauce. Bend the recipe to suit the ingredients you’ve got to hand. Comfort in a bowl.

Super-simple to put together, this is a great, fast method for really good, crispy crumbed chicken, and I’ve added garlic for extra flavour. Pounding the chicken, both before adding the crumbs and to help them to stick, tenderises the meat and makes it even quicker to cook.

Ratatouille is an old French classic, traditionally using tomatoes, peppers, aubergine and courgette. It’s one of those wonderful recipes that you can take and flex to suit the veg you’ve got right now. My ratatouille is a two-stage process – charring the veg first achieves a wonderful smoky depth of flavour, then I stew and soften it in a beautiful tomato sauce. This amount of ratatouille will give you more than you need for one puff pizza, so make two if you like, or save the leftovers and…

Quick steak stir-fry | Jamie Oliver quick steak recipes

I do love eggs Benedict. Hot fluffy muffins are important, but really good wafer-thin smoked ham is essential. For fun, I’ve given you a simple method for creating a double-yolker egg, which also helps you achieve the perfect shape. There’s more hollandaise here than you need, but the reality is it’s really hard to make a smaller batch because you’re emulsifying the butter. However, you can refrigerate what you don’t need and use it almost like a mayonnaise over the next few days. Feel free…