Jamie Cooks Spring

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Season 1
3 episodes

Lifestyle
Food

Summary

Jamie Oliver takes us on a joyful journey through sumptuous spring flavours, as he re-awakens the kitchen garden after winter

Episode 1: Jamie Cooks Spring

Summary

Jamie Oliver goes through the year, celebrating seasonal ingredients and what can be made with them as they come into season in the UK. He goes on a delicious journey through the kitchen calendar, highlighting weird, wonderful and wonky produce with inspiring recipes for when they're at their best. He begins by picking some rhubarb from the garden and making a lip-smacking sauce for marinated pork belly, pan-fried until crispy in his hot and sour rhubarb crispy pork noodles, a special dish for any springtime occasion. He picks some new season spinach for a luxurious spinach and goat's cheese risotto, before cooking up a scruffy spring tart using leeks. Jamie also demonstrates how to divide shop-bought basil into lots of individual plants to last through the year and celebrates the vibrantly coloured stalks and leaves of chard in a crowd-pleasing cheesy spring cannelloni

Review

Jane Rackham

His passion for cooking is still evident, but Jamie Oliver has a relaxed, gentler vibe as he shares some recipes for seasonal food. Maybe it’s the calming influence of his surroundings — he’s in his enviable “shed”, cooking with vegetables he’s just picked from his lush kitchen garden — or perhaps it’s because he’s heading towards his half-century, but there’s less bish-bash-bosh about his cooking style these days.

Rhubarb might not be the first veg that comes to mind when you think of spring, but Jamie uses it in a sauce for a crispy pork dish that has him in “oh my giddy aunt” raptures. He also teaches us how to make “the mother — or grandmother — of all risottos”, the base for different flavours including a vibrant spinach and goat’s cheese version, as well as a scruffy leek tart and Swiss chard-stuffed cannelloni.

Jamie has been on our screens for 25 years now and, while he doesn’t slide down banisters any more, his recipe ideas are as fresh, inspirational and achievable as ever.

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Credits

Crew

rolenameSeries directorNiall DowningSeries producerKatie MillardExecutive producerSamantha Beddoes

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Episode 3

Season 1, Episode 3

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Episode 2

Jamie: What to Eat This Week

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Episode 1

Jamie Cooks Spring

Summary

Jamie Oliver goes through the year, celebrating seasonal ingredients and what can be made with them as they come into season in the UK. He goes on a delicious journey through the kitchen calendar, highlighting weird, wonderful and wonky produce with inspiring recipes for when they're at their best. He begins by picking some rhubarb from the garden and making a lip-smacking sauce for marinated pork belly, pan-fried until crispy in his hot and sour rhubarb crispy pork noodles, a special dish for any springtime occasion. He picks some new season spinach for a luxurious spinach and goat's cheese risotto, before cooking up a scruffy spring tart using leeks. Jamie also demonstrates how to divide shop-bought basil into lots of individual plants to last through the year and celebrates the vibrantly coloured stalks and leaves of chard in a crowd-pleasing cheesy spring cannelloni

Review

Jane Rackham

His passion for cooking is still evident, but Jamie Oliver has a relaxed, gentler vibe as he shares some recipes for seasonal food. Maybe it’s the calming influence of his surroundings — he’s in his enviable “shed”, cooking with vegetables he’s just picked from his lush kitchen garden — or perhaps it’s because he’s heading towards his half-century, but there’s less bish-bash-bosh about his cooking style these days.

Rhubarb might not be the first veg that comes to mind when you think of spring, but Jamie uses it in a sauce for a crispy pork dish that has him in “oh my giddy aunt” raptures. He also teaches us how to make “the mother — or grandmother — of all risottos”, the base for different flavours including a vibrant spinach and goat’s cheese version, as well as a scruffy leek tart and Swiss chard-stuffed cannelloni.

Jamie has been on our screens for 25 years now and, while he doesn’t slide down banisters any more, his recipe ideas are as fresh, inspirational and achievable as ever.

Details

Languages

Formats

Colour

Credits

Crew

rolenameSeries directorNiall DowningSeries producerKatie MillardExecutive producerSamantha Beddoes

How to watch

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There are no live broadcasts scheduled for this show. But it is available via the streaming provider below.

Streaming

Channel 4