Jamie's 15 Minute Meals

In this episode, Jamie Oliver walks viewers through the preparation of a spiced chicken dish, pairing it with crisp bacon, tender asparagus and a hearty spinach lentil mix. He shows how to season the chicken, cook the bacon to a perfect bite, and simmer the lentils with spinach until they're fluffy yet full‑flavoured. The chef then moves on to assemble falafel wraps, layering the fried falafel with grilled vegetables and a fresh salsa for brightness. He demonstrates the best way to grill the veg so they stay juicy, and how to drizzle the salsa to finish the wraps with a tangy kick.

In this episode, Jamie Oliver walks viewers through the preparation of a complete, flavour‑focused meal. He demonstrates how to sear an Asian‑style tuna fillet, then moves on to cooking coconut‑infused rice mixed with vegetables. The chef also shows the technique for shaping and frying ricotta fritters, prepares a simple tomato‑based sauce, and assembles a fresh courgette salad to finish the plate. Throughout the segment, Oliver explains each component, highlighting how the protein, grain, and vegetable elements come together for a balanced dish. The focus remains on the step‑by‑step demonstration of the seared tuna, coconut rice, ricotta fritters, tomato sauce and courgette salad.

In this episode, Jamie Oliver walks viewers through the preparation of a spiced chicken dish, pairing it with crisp bacon, tender asparagus and a hearty spinach lentil mix. He shows how to season the chicken, cook the bacon to a perfect bite, and simmer the lentils with spinach until they're fluffy yet full‑flavoured. The chef then moves on to assemble falafel wraps, layering the fried falafel with grilled vegetables and a fresh salsa for brightness. He demonstrates the best way to grill the veg so they stay juicy, and how to drizzle the salsa to finish the wraps with a tangy kick.

The programme serves up a simply grilled tuna, its flesh left just enough to keep a tender bite, alongside a loosely‑styled Nicoise salad that nods to the classic French mix without strict adherence. Both plates sit side by side, offering a light, fresh start that balances protein with crisp vegetables. Later the menu turns to a Thai chicken laksa, its broth infused with familiar spices and the chicken adding richness, while a mildly spiced noodle‑squash broth provides a soothing, subtly flavoured finish. The combination of these two soups creates a gentle heat that rounds off the meal without overwhelming the palate.

The episode, titled “Lamb Tagine and Chicken Caesar Salad”, sees Jamie Oliver putting his own brand of fast food on display, guiding viewers through a series of quick yet flavour‑rich recipes that aim to bring restaurant quality to the home kitchen. He walks the audience through the preparation of a lamb tagine, then shows how to pan‑fry aubergine and finish it with a cumin‑spiced crunch, before assembling a crispy polenta chicken Caesar salad, each dish demonstrated with clear, step‑by‑step instructions that highlight the simplicity and taste of his fast‑food approach. Throughout, Oliver emphasises the balance of textures and the ease of cooking each component, ensuring the final plates look as good as they taste.

The programme serves up a simply grilled tuna, its flesh left just enough to keep a tender bite, alongside a loosely‑styled Nicoise salad that nods to the classic French mix without strict adherence. Both plates sit side by side, offering a light, fresh start that balances protein with crisp vegetables. Later the menu turns to a Thai chicken laksa, its broth infused with familiar spices and the chicken adding richness, while a mildly spiced noodle‑squash broth provides a soothing, subtly flavoured finish. The combination of these two soups creates a gentle heat that rounds off the meal without overwhelming the palate.

The episode, titled “Lamb Tagine and Chicken Caesar Salad”, sees Jamie Oliver putting his own brand of fast food on display, guiding viewers through a series of quick yet flavour‑rich recipes that aim to bring restaurant quality to the home kitchen. He walks the audience through the preparation of a lamb tagine, then shows how to pan‑fry aubergine and finish it with a cumin‑spiced crunch, before assembling a crispy polenta chicken Caesar salad, each dish demonstrated with clear, step‑by‑step instructions that highlight the simplicity and taste of his fast‑food approach. Throughout, Oliver emphasises the balance of textures and the ease of cooking each component, ensuring the final plates look as good as they taste.

The programme serves up a simply grilled tuna, its flesh left just enough to keep a tender bite, alongside a loosely‑styled Nicoise salad that nods to the classic French mix without strict adherence. Both plates sit side by side, offering a light, fresh start that balances protein with crisp vegetables. Later the menu turns to a Thai chicken laksa, its broth infused with familiar spices and the chicken adding richness, while a mildly spiced noodle‑squash broth provides a soothing, subtly flavoured finish. The combination of these two soups creates a gentle heat that rounds off the meal without overwhelming the palate.

The episode, titled “Lamb Tagine and Chicken Caesar Salad”, sees Jamie Oliver putting his own brand of fast food on display, guiding viewers through a series of quick yet flavour‑rich recipes that aim to bring restaurant quality to the home kitchen. He walks the audience through the preparation of a lamb tagine, then shows how to pan‑fry aubergine and finish it with a cumin‑spiced crunch, before assembling a crispy polenta chicken Caesar salad, each dish demonstrated with clear, step‑by‑step instructions that highlight the simplicity and taste of his fast‑food approach. Throughout, Oliver emphasises the balance of textures and the ease of cooking each component, ensuring the final plates look as good as they taste.

The programme serves up a simply grilled tuna, its flesh left just enough to keep a tender bite, alongside a loosely‑styled Nicoise salad that nods to the classic French mix without strict adherence. Both plates sit side by side, offering a light, fresh start that balances protein with crisp vegetables. Later the menu turns to a Thai chicken laksa, its broth infused with familiar spices and the chicken adding richness, while a mildly spiced noodle‑squash broth provides a soothing, subtly flavoured finish. The combination of these two soups creates a gentle heat that rounds off the meal without overwhelming the palate.

The episode, titled “Lamb Tagine and Chicken Caesar Salad”, sees Jamie Oliver putting his own brand of fast food on display, guiding viewers through a series of quick yet flavour‑rich recipes that aim to bring restaurant quality to the home kitchen. He walks the audience through the preparation of a lamb tagine, then shows how to pan‑fry aubergine and finish it with a cumin‑spiced crunch, before assembling a crispy polenta chicken Caesar salad, each dish demonstrated with clear, step‑by‑step instructions that highlight the simplicity and taste of his fast‑food approach. Throughout, Oliver emphasises the balance of textures and the ease of cooking each component, ensuring the final plates look as good as they taste.

In this episode the chef whips up a variety of dishes, starting with a classic fettuccine that’s paired with smoked trout, tender asparagus and sweet peas. He also puts together a hearty black‑bean beef burger, giving the patty a plant‑based twist while keeping the beef element. Alongside the main plates, he prepares a simple noodle side and a crisp pickle salad to add acidity and crunch. Each component is cooked and plated in turn, showcasing how the flavours of the fish, the veg and the burger can sit together on the same table without overwhelming one another. The chef keeps the seasoning light, letting each ingredient speak for itself.

In this episode Jamie Oliver whips up a series of dishes, starting with pork Marsala – tender pork cooked in a rich Marsala wine sauce – which he serves alongside a creamy porcini rice and a handful of crisp spring greens. He then turns to a vibrant Koh Samui salad, pairing it with spicy chilli tofu and a bowl of Thai noodles, creating a colourful, flavour‑filled spread. Throughout the segment Oliver moves smoothly between the components, letting the different cuisines sit side by side on the plate, offering viewers a simple yet varied menu that blends Italian and Southeast Asian influences for home cooks to try.

In this episode the chef whips up a variety of dishes, starting with a classic fettuccine that’s paired with smoked trout, tender asparagus and sweet peas. He also puts together a hearty black‑bean beef burger, giving the patty a plant‑based twist while keeping the beef element. Alongside the main plates, he prepares a simple noodle side and a crisp pickle salad to add acidity and crunch. Each component is cooked and plated in turn, showcasing how the flavours of the fish, the veg and the burger can sit together on the same table without overwhelming one another. The chef keeps the seasoning light, letting each ingredient speak for itself.

In this episode Jamie Oliver whips up a series of dishes, starting with pork Marsala – tender pork cooked in a rich Marsala wine sauce – which he serves alongside a creamy porcini rice and a handful of crisp spring greens. He then turns to a vibrant Koh Samui salad, pairing it with spicy chilli tofu and a bowl of Thai noodles, creating a colourful, flavour‑filled spread. Throughout the segment Oliver moves smoothly between the components, letting the different cuisines sit side by side on the plate, offering viewers a simple yet varied menu that blends Italian and Southeast Asian influences for home cooks to try.

In this episode the chef whips up a variety of dishes, starting with a classic fettuccine that’s paired with smoked trout, tender asparagus and sweet peas. He also puts together a hearty black‑bean beef burger, giving the patty a plant‑based twist while keeping the beef element. Alongside the main plates, he prepares a simple noodle side and a crisp pickle salad to add acidity and crunch. Each component is cooked and plated in turn, showcasing how the flavours of the fish, the veg and the burger can sit together on the same table without overwhelming one another. The chef keeps the seasoning light, letting each ingredient speak for itself.

In this episode Jamie Oliver whips up a series of dishes, starting with pork Marsala – tender pork cooked in a rich Marsala wine sauce – which he serves alongside a creamy porcini rice and a handful of crisp spring greens. He then turns to a vibrant Koh Samui salad, pairing it with spicy chilli tofu and a bowl of Thai noodles, creating a colourful, flavour‑filled spread. Throughout the segment Oliver moves smoothly between the components, letting the different cuisines sit side by side on the plate, offering viewers a simple yet varied menu that blends Italian and Southeast Asian influences for home cooks to try.

In this episode the chef whips up a variety of dishes, starting with a classic fettuccine that’s paired with smoked trout, tender asparagus and sweet peas. He also puts together a hearty black‑bean beef burger, giving the patty a plant‑based twist while keeping the beef element. Alongside the main plates, he prepares a simple noodle side and a crisp pickle salad to add acidity and crunch. Each component is cooked and plated in turn, showcasing how the flavours of the fish, the veg and the burger can sit together on the same table without overwhelming one another. The chef keeps the seasoning light, letting each ingredient speak for itself.

In this episode Jamie Oliver whips up a series of dishes, starting with pork Marsala – tender pork cooked in a rich Marsala wine sauce – which he serves alongside a creamy porcini rice and a handful of crisp spring greens. He then turns to a vibrant Koh Samui salad, pairing it with spicy chilli tofu and a bowl of Thai noodles, creating a colourful, flavour‑filled spread. Throughout the segment Oliver moves smoothly between the components, letting the different cuisines sit side by side on the plate, offering viewers a simple yet varied menu that blends Italian and Southeast Asian influences for home cooks to try.

In this episode, Jamie Oliver shows how to make a crispy Parma pork dish served with minted courgettes and brown rice. He's guiding you through seasoning the pork so it gets a crunchy crust while staying tender, then pairs it with lightly sautéed courgettes tossed in fresh mint and a side of fluffy brown rice. The show also features a grilled mushroom sub built around smoky pancetta, melted cheese and sliced pears, all piled on a toasted roll. Oliver demonstrates how the mushrooms are grilled to bring out a rich flavour, then combines them with the other ingredients for a satisfying sandwich.

In this episode, Jamie Oliver whips up a lively Mexican‑inspired spread. He starts by cooking sizzling chicken fajitas, serving them alongside char‑grilled peppers and a fresh salsa. Accompanying the fajitas are fluffy rice and a hearty bean mix, creating a balanced plate. Oliver also puts together a classic prawn cocktail, then moves on to grill king prawns to perfection. To finish, he bakes a rustic sun‑dried pan bread, perfect for mopping up sauces. The programme showcases a straightforward, flavour‑packed menu that blends simple techniques with vibrant ingredients. Each component is presented simply, letting the natural flavours shine through. The episode stays true to Oliver’s easy‑going cooking style, offering viewers a clear guide to the dishes.

In this episode, Jamie Oliver shows how to make a crispy Parma pork dish served with minted courgettes and brown rice. He's guiding you through seasoning the pork so it gets a crunchy crust while staying tender, then pairs it with lightly sautéed courgettes tossed in fresh mint and a side of fluffy brown rice. The show also features a grilled mushroom sub built around smoky pancetta, melted cheese and sliced pears, all piled on a toasted roll. Oliver demonstrates how the mushrooms are grilled to bring out a rich flavour, then combines them with the other ingredients for a satisfying sandwich.

In this episode, Jamie Oliver whips up a lively Mexican‑inspired spread. He starts by cooking sizzling chicken fajitas, serving them alongside char‑grilled peppers and a fresh salsa. Accompanying the fajitas are fluffy rice and a hearty bean mix, creating a balanced plate. Oliver also puts together a classic prawn cocktail, then moves on to grill king prawns to perfection. To finish, he bakes a rustic sun‑dried pan bread, perfect for mopping up sauces. The programme showcases a straightforward, flavour‑packed menu that blends simple techniques with vibrant ingredients. Each component is presented simply, letting the natural flavours shine through. The episode stays true to Oliver’s easy‑going cooking style, offering viewers a clear guide to the dishes.

In this episode, Jamie Oliver shows how to make a crispy Parma pork dish served with minted courgettes and brown rice. He's guiding you through seasoning the pork so it gets a crunchy crust while staying tender, then pairs it with lightly sautéed courgettes tossed in fresh mint and a side of fluffy brown rice. The show also features a grilled mushroom sub built around smoky pancetta, melted cheese and sliced pears, all piled on a toasted roll. Oliver demonstrates how the mushrooms are grilled to bring out a rich flavour, then combines them with the other ingredients for a satisfying sandwich.

In this episode, Jamie Oliver whips up a lively Mexican‑inspired spread. He starts by cooking sizzling chicken fajitas, serving them alongside char‑grilled peppers and a fresh salsa. Accompanying the fajitas are fluffy rice and a hearty bean mix, creating a balanced plate. Oliver also puts together a classic prawn cocktail, then moves on to grill king prawns to perfection. To finish, he bakes a rustic sun‑dried pan bread, perfect for mopping up sauces. The programme showcases a straightforward, flavour‑packed menu that blends simple techniques with vibrant ingredients. Each component is presented simply, letting the natural flavours shine through. The episode stays true to Oliver’s easy‑going cooking style, offering viewers a clear guide to the dishes.

In this episode, Jamie Oliver shows how to make a crispy Parma pork dish served with minted courgettes and brown rice. He's guiding you through seasoning the pork so it gets a crunchy crust while staying tender, then pairs it with lightly sautéed courgettes tossed in fresh mint and a side of fluffy brown rice. The show also features a grilled mushroom sub built around smoky pancetta, melted cheese and sliced pears, all piled on a toasted roll. Oliver demonstrates how the mushrooms are grilled to bring out a rich flavour, then combines them with the other ingredients for a satisfying sandwich.

In this episode, Jamie Oliver whips up a lively Mexican‑inspired spread. He starts by cooking sizzling chicken fajitas, serving them alongside char‑grilled peppers and a fresh salsa. Accompanying the fajitas are fluffy rice and a hearty bean mix, creating a balanced plate. Oliver also puts together a classic prawn cocktail, then moves on to grill king prawns to perfection. To finish, he bakes a rustic sun‑dried pan bread, perfect for mopping up sauces. The programme showcases a straightforward, flavour‑packed menu that blends simple techniques with vibrant ingredients. Each component is presented simply, letting the natural flavours shine through. The episode stays true to Oliver’s easy‑going cooking style, offering viewers a clear guide to the dishes.

During the programme, Jamie Oliver demonstrates how to make a sizzling beef steak accompanied by hoisin‑glazed prawns and a bowl of noodles. He shows the steak being cooked until it develops a rich sear, then plates it alongside the prawn‑infused noodle mixture. The noodle bowls are tossed with the hoisin prawn, creating a cohesive flavour that ties the dish together. In the same episode, Oliver turns his attention to a whole mackerel, preparing it simply and serving it with a fresh salad. The salad combines chopped tomatoes with quinoa, offering a light contrast to the fish. Both dishes are presented as quick, flavourful meals that can be assembled with everyday ingredients.

In this episode the chef whips up a Mexican‑style tomato soup, pairing it with crunchy chilli‑spiced nachos dusted with a mix of vegetables and crumbled feta. He also prepares a hearty plate of steak, liver and bacon, alongside a traditional bubble‑and‑squeak mash, and finishes everything with a rich red‑onion gravy. The combination showcases a blend of robust flavours, from the tangy soup to the savory meat trio and the comforting mash, all tied together by the sharp sweetness of the onion sauce. The soup is simmered with chilies and herbs for a warm, smoky depth. The nachos are baked crisp, the chilli dust giving a gentle kick that balances the feta and veg topping.

During the programme, Jamie Oliver demonstrates how to make a sizzling beef steak accompanied by hoisin‑glazed prawns and a bowl of noodles. He shows the steak being cooked until it develops a rich sear, then plates it alongside the prawn‑infused noodle mixture. The noodle bowls are tossed with the hoisin prawn, creating a cohesive flavour that ties the dish together. In the same episode, Oliver turns his attention to a whole mackerel, preparing it simply and serving it with a fresh salad. The salad combines chopped tomatoes with quinoa, offering a light contrast to the fish. Both dishes are presented as quick, flavourful meals that can be assembled with everyday ingredients.

In this episode the chef whips up a Mexican‑style tomato soup, pairing it with crunchy chilli‑spiced nachos dusted with a mix of vegetables and crumbled feta. He also prepares a hearty plate of steak, liver and bacon, alongside a traditional bubble‑and‑squeak mash, and finishes everything with a rich red‑onion gravy. The combination showcases a blend of robust flavours, from the tangy soup to the savory meat trio and the comforting mash, all tied together by the sharp sweetness of the onion sauce. The soup is simmered with chilies and herbs for a warm, smoky depth. The nachos are baked crisp, the chilli dust giving a gentle kick that balances the feta and veg topping.

During the programme, Jamie Oliver demonstrates how to make a sizzling beef steak accompanied by hoisin‑glazed prawns and a bowl of noodles. He shows the steak being cooked until it develops a rich sear, then plates it alongside the prawn‑infused noodle mixture. The noodle bowls are tossed with the hoisin prawn, creating a cohesive flavour that ties the dish together. In the same episode, Oliver turns his attention to a whole mackerel, preparing it simply and serving it with a fresh salad. The salad combines chopped tomatoes with quinoa, offering a light contrast to the fish. Both dishes are presented as quick, flavourful meals that can be assembled with everyday ingredients.

In this episode the chef whips up a Mexican‑style tomato soup, pairing it with crunchy chilli‑spiced nachos dusted with a mix of vegetables and crumbled feta. He also prepares a hearty plate of steak, liver and bacon, alongside a traditional bubble‑and‑squeak mash, and finishes everything with a rich red‑onion gravy. The combination showcases a blend of robust flavours, from the tangy soup to the savory meat trio and the comforting mash, all tied together by the sharp sweetness of the onion sauce. The soup is simmered with chilies and herbs for a warm, smoky depth. The nachos are baked crisp, the chilli dust giving a gentle kick that balances the feta and veg topping.

During the programme, Jamie Oliver demonstrates how to make a sizzling beef steak accompanied by hoisin‑glazed prawns and a bowl of noodles. He shows the steak being cooked until it develops a rich sear, then plates it alongside the prawn‑infused noodle mixture. The noodle bowls are tossed with the hoisin prawn, creating a cohesive flavour that ties the dish together. In the same episode, Oliver turns his attention to a whole mackerel, preparing it simply and serving it with a fresh salad. The salad combines chopped tomatoes with quinoa, offering a light contrast to the fish. Both dishes are presented as quick, flavourful meals that can be assembled with everyday ingredients.

In this episode the chef whips up a Mexican‑style tomato soup, pairing it with crunchy chilli‑spiced nachos dusted with a mix of vegetables and crumbled feta. He also prepares a hearty plate of steak, liver and bacon, alongside a traditional bubble‑and‑squeak mash, and finishes everything with a rich red‑onion gravy. The combination showcases a blend of robust flavours, from the tangy soup to the savory meat trio and the comforting mash, all tied together by the sharp sweetness of the onion sauce. The soup is simmered with chilies and herbs for a warm, smoky depth. The nachos are baked crisp, the chilli dust giving a gentle kick that balances the feta and veg topping.