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Jamie: What to Eat This Week:

Season 1

Jamie: What to Eat This Week

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Summary

Jamie Oliver shows us delicious dishes we can cook with in-season ingredients from our shops, celebrating an abundance of produce, from vibrant salads and brilliant barbecues to fabulously fruity puds

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Episode 1: Season 1, Episode 1

Summary

Jamie Oliver demonstrates summer recipes from his garden shed, starting with a roast loin of pork with a cheesy bean and fennel gratin. He also makes pea risotto and a rainbow slaw served with griddled chicken in a toasted wrap. Finally, he cooks up some mackerel, served on a bed of sundried tomato couscous and multicoloured beetroots

Review

Jane Rackham

As the weather warms up, our plates are often filled with salads. Which is lovely, but Jamie Oliver shows us some hot possibilities, such as his roast pork with a fennel gratin (“a little sea of heaven” that could be a centrepiece in its own right). Another in-season vegetable is the pea, which Jamie turns into an oozy risotto using a pea-pod stock — although in his enthusiasm, he slops some of the contents of the pan over his shirt.

He has lots of other delicious and colourful recipes, as well as a vinaigrette dressing masterclass: “You need seasoning and tang to make this really bang!” he explains. His turn of phrase makes you smile, but so does his food.

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rolenamePresenterJamie OliverSeries directorNiall DowningSeries producerKatie MillardExecutive producerSamantha Beddoes

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