In an exclusive interview with Falstaff, celebrity chef Jamie Oliver talks about his new cookbook and his new TV show, both of which are based on simple cooking.
Jamie Oliver is back and remains true to his trademark: simple but delicious recipes that fit perfectly into our hectic everyday lives.
With his new book Simply Jamie and the accompanying series Simply Jamie: Something Good Every Day, which has just launched in Germany on RTL Living, he is targeting everyone who wants to eat well and in a balanced way despite having little time and lots of everyday stress. Jamie Oliver proves once again that fast food doesn't have to be loveless or unhealthy.
Simply Jamie brings back the joy of cooking in five varied chapters. The book is divided into the chapters Delicious through the week, Welcome to the weekend, Tried and tested dishes from the oven, From the pantry and Perfect dessert. The recipes are designed to be uncomplicated and without exotic ingredients. The celebrity chef has managed to pack his decades of cooking experience into dishes that enrich everyday life instead of weighing it down.
The book offers a wide range of recipes: from 20-minute dishes that can easily be incorporated into a lunch break, to creative ideas for using up leftovers at the weekend, to unusual oven dishes and pantry favourites. Jamie Oliver concentrates on ingredients that can be found in almost every household. So if you don't have time to go shopping, you can help yourself from the pantry.
Simply Jamie is intended to be more than just a recipe book – it aims to revive the joy of home cooking and show the reader how to conjure up great dishes in no time at all.
Another highlight: the idea of using leftovers is not only environmentally friendly, but also saves money. The recipes inspire you to make creative and delicious meals without wasting food. The book therefore fits seamlessly into the current trends towards sustainability and zero waste in the kitchen.
Alongside the book publication, Jamie Oliver is also bringing his concept to television: Simply Jamie: Something Good Every Day, a five-part series that celebrated its German premiere on RTL Living on October 24 (from October 26 on free TV on VOXup). The TV chef addresses viewers who want to prepare quick, healthy dishes without unnecessary effort. With a simple approach, he manages to give fast food a new meaning - the dishes are quick to prepare, yet nutritious and varied.
In each episode, Oliver shares four methods for preparing dishes at lightning speed. Whether it's meal prep, oven dishes or simple tricks for everyday cooking, the series shares Oliver's tried and tested tips in a relaxed atmosphere. The recipes range from unusual combinations such as camembert fondue with roasted vegetables to hot and spicy gochujang chicken noodle casseroles and his personal favourites such as smashburgers and eight variations on salmon dishes. Jamie Oliver wants to convey that the fun of cooking does not have to fall by the wayside, even in a busy everyday life.
In conversation with Falstaff, the chef repeatedly emphasises how important access to the kitchen for everyone is to him.
Falstaff: You've spent many years in the kitchen – what was the last simple dish you spontaneously conjured up for family or friends?
Jamie Oliver: I love to make my own pasta at home – I find it therapeutic. You only need two ingredients, flour and water, then I’ll fill it with whatever I can find – seasonal veg from the garden and whatever odds and ends I have in the fridge. I’ll quickly cook it, stir it through some sauce and you have a delicious dinner. Jools and I did this only the other day. So good.
You have already published many successful books and cooking shows. What do you think is special about the new book Simply Jamie and your new show Jamie: Fast & Simple?
One of the biggest things that’s changed in recent years is, despite having so much recipe inspiration at our fingertips, we’re cooking less than we ever have done before. And I find that really shocking – so this book is all about reminding people that you can make cooking work for you, whatever your ability, your timeframe, or the number of people around your table. I’ve pinpointed the five gears you need for modern-day cooking: Midweek Meals, Weekend Wins, Trusty Traybakes, Cupboard Love and Perfect Puds. These, I think, will serve you every day of the week, whatever challenges you’re facing. It’s all about fast and simple food, with reliable, achievable, fun and delicious recipes that you can work into your busy life; recipes that will give you options, and therefore control. In turn, you’ll be able to thrive as a cook, and hopefully you’ll be happier, healthier and save a bit of money, too.
You talk about methods such as Meal Prep and Pantry Favourites in your new book. What are your top tips for making your own cooking more efficient without sacrificing taste or nutrition?
This is exactly where the five gears of cooking come in. Sometimes it’s about doing a little prep, then letting the oven do all the hard work (Trusty Traybakes). Sometimes it’s about using big-flavour ingredients that will deliver way more than you expect (Cupboard Love). Then there’s batch cooking – taking time when you have it to stock up your freezer with family favourites (Weekend Wins). And sometimes all you need are those quick and easy, 20-minute recipes (Midweek Meals). It’s just about arming yourself with the techniques and key recipes that will get you out of any kind of trouble.
You keep saying that good, simple recipes should be accessible to everyone. How do you ensure this in Simply Jamie?
It’s thinking about what barriers to cooking people are experiencing, and finding ways around them. People who are too busy to cook during the week will find my Trusty Traybakes chapters really useful. Those who like to prep at the weekend will love Weekend Wins, then for those who often find they have no time to shop, there’s Cupboard Love. If you are lacking time and inspiration you can trust that these tried-and-tested recipes will slot right into the rhythms of your week
You have often emphasised the importance of cooking sustainably. What role does sustainability play in Simply Jamie?
I think we all have a duty to try to live more sustainably. When I’m developing recipes, I always think about how to reduce waste – like using up a whole pack of something in a recipe, so you don’t have something left over. Sometimes it’s about batch-cooking, so you’re only turning on the oven or using the hob once, then freezing it to reheat quickly when you need it. It’s about offering lots of recipes that use seasonal ingredients, which are often more affordable (and more delicious!) when they’re in season.
In your new show, you present quick dishes that are suitable for everyday use. Which recipe from the show would you recommend to a busy person?
Oh, that’s a hard one to answer! I think there are so many that are brilliant for busy people. Each chapter has its own rhythm, and what I would consider my favourite will differ depending on the day and what sort of food I need to cook up. Which is the point, I guess! If I’m going full-on fast and simple, I would go for a no-cook pasta sauce or my Crispy noodle fishcakes, which are a really interesting mix of textures and super fun to make.
How do you integrate the approach in your books and shows so that people with little experience can also enjoy cooking?
It’s important to me to always think about everyone, from beginners to those who spend lots of time in the kitchen. That’s why I try to keep my recipes as simple as possible, so beginners can give it a try, but with big exciting flavours, to keep those who are more adventurous happy.
You break down your 25 years of cooking expertise into four simple methods. Which of these methods helps you personally the most to eat well even on stressful days?
Batch cooking, for sure. When you have kids at home, who either don’t like the same things, or are coming home from school at different times, needing a delicious, nutritious dinner at different times, it’s great to have an arsenal of precooked meals that just need to be heated up. That goes for me and Jools too – I always keep a batch of my Secret veg sauce in the freezer, ready to turn into a quick pasta dish. Big flavour for no effort.
Finally: what is your personal favourite cooking moment and how do you hope viewers and readers can experience that moment with your recipes?
My favourite part of cooking is just being in the kitchen, with seasonal ingredients, and letting my inspiration and innovation loose – having fun with flavours. It’s like I get into a zone where I’m super happy. Cooking anything from scratch can give you that sense of pride, fun, and creativity.
Simply Jamie: something good every day
Jamie Oliver
DK Publishing House, 2024
288 pages
29,95 Euro
ISBN: 978-3-8310-5004-8
