Jamie at Home: Cook Your Way to the Good Life [Hardcover]

I was a real sceptic to cookbooks a few months ago. 'It's alright for these celebrity chefs', I would say, 'It's their job to cook up gastronomic epics. We just don't have the time or money for it.'
However, I've admired Jamie Oliver ever since the infamous school dinners campaign, and I thought that I'd give this book and a few recipes a try, if only to confirm my cynical attitude.

Well, I'm converted. Contrary to my previous belief, it's all about proper, honest home cooking with foodstuffs that are readily accessible (from supermarkets and farmers markets), and the recipes are realistic and well explainedin Jamie's endearing matey, lad-round-the-corner tone. Hardly pretentious like I first thought.
And, the incredible thing is; they work! Honestly, you'd think that it'd be of a 'maybe I'll get it right next time' affair, but it isn't. If you follow the instructions, you'll end up surprisingly close to the glossy photos you see in the books. And, of course, the end result is delicious.

As I said, I'm converted, and I feel genuinely enthusiastic about what I eat now. It really doesn't take up as much time or money as you think (perhaps even less when you get into the swing of things), and this will be a New Year resolution that I will eagerly stick to. And I have Jamie and this book to thank for it. Fantastic.

Oh, and I will never have my tomatoes any other way again.

This is one of his best books, the others have not inspired me but this rustic style of cooking is superb and delivers delish! flavours.
I find him a tad annoying on the television but to watch the meals being prepared tempts you into trying them, with great results.

The roasted shoulder of lamb was a success but the smashed veg were a little weird, just reminded me of lumpy mash but this is easily solved.
The pappardelle with braised leeks and porcini pangratta was very flavoursome and will appear on my repertoire again.
The bubble and squeak, sausages & onion gravy was also beautiful but the amount of balsamic vinegar recommended was too overpowering for my tastes.

With a few very tiny alterations to the recipes I can highly recommend it

....and produces another fine cookbook!

Not particularly noticeable for their 'leap-off-the-shelf' covers, the JO cookery books have seemed a little unappealing, and, to some extent, this one follows the trend with a cream-coloured background and a centred photo of Jamie in his garden!
However it is what is between the covers that matters!

Generally speaking, as the 'celebrity chefs' seem to spin out one book out after another, it is easy to wonder what 'on earth' (please pardon the pun!) can possibly be different about the latest offering?
But, as defined in the Amazon text and from the back cover - this book is indeed 'no-nonsense, simple cooking with great flavours all year around', based on the produce from Jamie's garden......
Over 100 new recipes, plus some basic planting information and tips if you fancy having a go at getting your hands dirty as well!'

Written to coincide with his latest TV programme series, the text is the typical Jamie Oliver banter that has made him so
famous, e.g.

(1) from 'Winter Veg':

'I've obviously reached the age where I've started to sound like my old man.....
Now, when a good day gets rained off, and the cold weather kicks in, I always think, 'Well, the garden's going to love it.'
And I've learnt that if you plan ahead and plant an assortment of winter veg in the summer you can reap the rewards from your garden every day of the year.....'

and from:

(2) 'Bubble and Squeak with Sausages and Onion Gravy

Bubble and Squeak is a classic British dish of smashed-up winter veg traditionally made from the Sunday roast leftovers.
Use about 60 per cent potato to get the right consistency, then whatever veg you like - carrots, Brussels, swedes, turnips, onions, leeks or Savoy cabbage.'

Dedicated to Steve Irwin, 1962 - 2006:

'I was so inspired by his verve for life......
And, most importantly, how he taught us all to appreciate this incredible planet we live on!......alongside a suitably pensive garden shot of Jamie, this weighty tome has 407 high quality matt pages, split over seasonal chapters:

* Spring
* Summer
* Autumn
* Winter

with 'A nice little chat' opening the book and ending with 'Useful Stuff' and Jamie's 'Thanks', as always - just before a full index, enhanced by V = 'Vegetarian Meal' referencing and BOLD for illustrated dishes, which are plentiful.
On-location shots are also littered throughout.

Each chapter opens with a seasonal, double page spread showing with the associated main ingredients, followed by introductory text.
Each recipe has relevant opening text, the number of servings, the list of ingredients and clear directions.

The book also includes advice on how to grow the JO way and harvest the selected ingredients, along with sections dedicated to other relevant areas, some a little more sensitive than others, such as:

* 'The Shock of Battery Farming'
* 'What I have Learned about Shooting'

Other information section examples include the definition of 'The Different Cuts of Lamb', 'Types of Hen Eggs' and 'How to Barbecue'.

A very small taste of the typically JO-defined recipe titles contained within:

* Eggy Breakfast Crumpets
* Incredible Roasted Shoulder of Lamb with Smashed Veg and Greens
* Really Very Delicious and Simple Lamb Tartare
* Rhubarb and Custard Kinda Soufflé
* Best Barbecued Meat and Homemade Barbecue Sauce
* English Onion Soup with Sage and Cheddar
* Pizza Bomba
* The Quickest Tomato Sauce
* Creamy Rice Pudding with the Quickest Strawberry Jam
* Proper Chicken Caesar Salad
* The Mothership Tomato Salad
* Roast of Incredible Game Birds with Proper Polenta
* E. F. R
* Wild Mushroom and Venison Stroganoff for two lucky people
* Homemade Tomato Ketchup
* Cheeky Chilli-pepper Chutney
* Welsh Rarebit with Attitude
* Superb Squash Soup with the best Parmesan croutons
* Winter Crunch Salad with a mind-blowing sauce

The 'best winter veg coleslaw' recipe opens with:

'Coleslaw is something most of us have grown up eating, yet a lot of the time it must have been made so badly! With this in mind I want to bring it back with a vengeance...'
.....and the recipe is certainly a new spin on an old favourite, because it ditches the mayonnaise!
Friends of mine who NEVER eat coleslaw because of the thought of 'the mayo' were forced to admit that this version changed their minds, especially served with the 'thinly sliced leftover roast lamb, pork or rare roast beef, drizzled with extra virgin olive oil', Jamie recommends.

However.....my favourite recipe, to date - tried and tasted is on pages 48 & 49:

'Incredible Roasted Shoulder of Lamb with Smashed Veg (and Greens)'

I was persuaded by Jamie's enthusiasm to give 'shoulder' a try!
As JO would put it, 'bo-o-o-tiful', is certainly an understatement!
As the flavours from the rosemary and garlic, fresh from the garden, mingled and intimidated everyone for the four hours+ it took to cook and serve, they were all well pleased with the results!
This dish is simply super - tender as lamb should be, with the bone falling off!
Served with the suggested vegetables - simply carrots, swede and potatoes, I have to admit to bowing to some pressure and not doing 'the greens'!
One fantastic dish...................heaven on a plate.......served with a glass, or two, of Sancerre Rosé!