It's hard to keep up with Jamie Oliver (aka The Naked Chef
) these days--a restaurant here and there; a line of herbs at the supermarket; a pop CD from his television show; new books willy-nilly. With this ubiquity one could be forgiven for forgetting exactly why the nation fell gobsmackingly in love with him in the first place. One look at this video should remind you just why your Nan and Mum were swooning, and why he's everyone's favourite cheeky chappy. Recipes such as Thai Seared Carpaccio, Tray Baked Pork Chops with Thyme and Roasted Pears, Preserved Slow-cooked Baby Bell Chillies Stuffed with Anchovies and Capers, may sound difficult, but he has a knack for making all of these seem manageable for even the most reticent cook.
Following on from the first series of the show, tedious measuring and weighing take a back seat to tasting and trusting your instincts. You'll be whacking out the ole' Slashed Fillet of Sea Bass Baked with Wild Mushrooms and Potatoes in no time. It's a cooking style that encourages pleasure in making tasty food for good friends. As he says "it's just about gettin' your mates around and gettin' the boys and girls fed". Simple. Food in each of the eight episodes is created for most imaginable dinner party situations--Baked Custard Tarts to take to the Walthamstow dogs; Mediterranean Roasted Chicken in Homemade Chickpea Flat Bread for a family trip to the Southend fun fair; a mouthwatering post-clubbing fry-up for a group of his girlfriend's mates. Pukka tukka--nuff said, mate. --Tricia Tuttle
Cheeky chef Jamie Oliver makes cooking fun and flavoursome in this second series of his popular television show. Jam-packed with classic recipes, the series features Jamie at work and at play, demonstrating his cuddly culinary style as he cooks for family and friends in a variety of everyday situations.