This moreish Mediterranean-style vegetable stew is perfect for a super-healthy midweek supper.
Author: Jamie Oliver
Spicy, fragrant and sweet, the perfect beef tagine doesn't need special equipment, just time.
Author: Jamie Oliver
A splash of lemon juice, a good lug of olive oil and perfect seasoning bring green beans to life
Author: Jamie Oliver
Let the oven do all the hard work with this simple chicken traybake recipe.
Author: Jamie Oliver
This is a great quick meal at any time of the day. Eggs are a fantastic, affordable source of protein, helping our muscles to grow and repair and helping us to feel fuller for longer. Serve your omelette...
Author: Jamie Oliver
This recipe works with all sorts of greens, and any cheese left on your cheeseboard. A soft variety, such as Brie or Reblochon, works particularly well.
Author: Anna Jones
Author: Kate McCullough
Knock this together in minutes, leave it to do its thing and whack it out when your guests arrive
Author: Jamie Oliver
This is a great recipe to make in a big batch. We don't really eat bowlfuls of it, but instead use it to sprinkle on top of yoghurt or porridge to give it a bit of sweetness and crunch, so it's always...
Author: Jools Oliver
Author: Dinu and Rena Patel
With crispy chorizo, gorgeous prawns and sweet peppers surrounded by soft plump rice, this easy one-pot wonder is packed full of flavour. It's colourful, classy, and guaranteed to make people happy.
Author: Jamie Oliver
The classic combination of tomato and basil makes this simple omelette really sing.
Author: Jamie Oliver
Author: Jamie Oliver
Author: Jamie Oliver
Mighty chickpeas are high in protein, fibre and more than 10 different micronutrients, including a hefty amount of the mineral copper, keeping our hair and skin nice and healthy
Author: Jamie Oliver
This jalfrezi-inspired one-tray wonder is all about big flavours with minimal effort. I've made the most of two fantastic flavour shortcuts: a spice-packed jalfrezi curry paste, and an onion marmalade...
Author: Jamie Oliver
Don't be tempted to take the mushrooms out of the oven too soon - leave them to get beautifully dark and gnarly at the edges for bonus flavour.
Author: Jamie Oliver