Jamie Oliver On How To Cook Amazing 5-Ingredient Meals
Try Jamie’s recipe for Chocolate Orange Shortbread.
KE: Which recipes from your new book have become part of your family’s dinner routine?
JO: I practised all these recipes on my family — they often get the more experimental side of my cooking, the dishes I’m playing with and tweaking. The teenagers are ready to give anything a go — they loved the dynamic salads, the punchy noodle and rice dishes, anything hot and kicking. [My wife] Jools is always into the roasts, slow-cooked dishes, and really beautiful pastas. Then, with the little ones, they like things that are clear and modular — they’re still exploring and expanding their taste buds.
KE: What’s one of the best things you ate in 2017?
JO: This year, I’m all about keeping it simple and celebrating great ingredients. One of the most memorable meals I had this year was at Padella, in London. The restaurant is an homage to pasta. It’s all about the Italian ritual of bringing good eggs and flour together with love, and turning it into beautiful shapes. And it’s extra special for me because the owner Tim Siadatan was one of my first students at Fifteen, back in 2002. To say I am full of pride is an understatement.