British

How to use up leftover mashed potato

7 ways with crumpets

Whether you’re up for making them from scratch, or looking for new ways to take shop-bought to a new level, we’ve got everything you need to celebrate the humble crumpet.

Summer recipes for Wimbledon

Strawberries

Beautiful British recipes

We’ve got a selection of beautiful British recipes that will transform any picnic, street party or get-together. From jam tarts to miniature Yorkshire puds, this feast really celebrates the best of Britain.

jamie says – save our school food

Story by Juliane Caillouette Noble

School food campaign update

In 2012, following a government announcement, Jamie stated that action was needed on school dinners – not more reports.

Horse Meat? Neigh! Go to your local butchery instead

In mid-January it was found that four major UK supermarkets have been stacking their shelves with beef burgers and other beef products contaminated with horse and pig DNA. By buying “value” products I think people enter a gentleman’s understanding with these supermarkets that things may not be exactly as they seem. However, discovering that some of these particular products contain horsemeat takes this gentleman’s agreement to a whole new level.

Jamie supports sugary drink thinking

Jamie has responded to today’s call for sugary drinks to be more highly taxed in a bid to help prevent obesity in the UK.

Protected foods feast

From cheeses to ham and pies to wines the European Union’s Protected Designation Origin ensures the areas these foods are from are the only ones that benefit from making it.

Nutrition blog for March – World of fruit

It’s a myth that it’s a struggle to get enough fruit in the diet. Hitting the recommended five portions of fruit and vegetables a day shouldn’t be a challenge, because it can all be eaten at mealtimes. Fruit doesn’t just have to be a snack on its own – it’s great in smoothies, juices and

Ways with eggs

By Ren Behan

Amazing hampers at Lord’s

Food and sport in England has historically been a fairly dismal partnership; greasy burgers of dubious origin and queues so long you miss half the match. However, there is a new era in England’s catering scene and Jamie is central to this with Fabulous Feasts.

A Butcher’s Blog: BBQ

By

Cod – the true sustainable white fish

Yes it is true, we can eat cod again - and now with a clear conscience. For a number of years the industry has been driving the message of eating less cod by replacing it with alternative sustainable options such as

Cocktails for an Indian summer

By

More than just a game

By

How to make a proper ploughman’s lunch

It’s all in the bread

10 things you didn’t know about shepherd’s pie

Now, there’s a headline you probably weren’t expecting to read – frankly, it’s not one we expected to write, either. However, tonight at 8pm, Jamie focuses on a magnificent shepherd’s pie in episode four of Comfort Food, and it got us thinking about the dish.

Revamping the British roast

As the lighter, brighter recipes in this month’s Jamie magazine reflect, being a little more experimental when it comes to Sunday lunch can help to drag this dish from the realm of unchanging tradition and bring it bang up to date, celebrating the diverse global food culture we’re lucky enough to be a part of.

Wimbledon-style dining in style

Even for those not at Wimbledon itself, game days are great days, both in terms of the opportunity for spending time with friends and family, and spreads of gorgeous food. Loads of lovely flavours and ingredients lend themselves to the great tennis season, and considering the good weather, there’s no reason why the colours that feature on your table should be limited to just the reds and whites of strawberries and cream.

Brilliant British game

James Lowe wants home cooks to up their game. “We’re so lucky to be able to cook and eat it”, enthuses the head chef and co-owner of celebrated London restaurant, Lyle’s. “All the animals have such unique flavours – so interesting and different, and we have an abundance in the UK thanks to our location and attitudes towards conservation – I want people to see that.”

Celebrating Great British Charcuterie

There has always been a strong history of preserving food in the British Isles, but we have become disassociated from it because we look towards Spain and Italy as the main proponents and producers of cured goods. Bacon is perhaps our best example of charcuterie, although it doesn’t rank amongst the most highly-rated products of designated origin such as ibérico ham or cold smoked chorizo.

3 ways with great British herring

This week, herring is on the menu. Known as “silver darlings”, these oily fish were once a staple part of the British diet – rich in omega-3, healthy, cheap and super-tasty, too – but they’ve since fallen out of fashion. Despite their abundance in British seas, we now consume less than 10% of these little fish, opting for other varieties, such as salmon, tuna, cod and haddock.

A brief history of the great British pie

Be it 

Our best Yorkshire pudding recipe

10 ways with strawberries

A British summer just wouldn’t be the same without a bowl of bright red strawberries. While you can get strawberries all year round, the imported varieties just don’t compare to British-grown, which are juicier, sweeter and packed with so much more flavour. Strawberries are grown in the UK between May and September, and are absolutely delicious served simply with cream.

The importance of bees

Although ‘saving the bees’ might not sound like the first priority when it comes to today’s food system, it is hugely important. Our bees are in trouble, and the reality of not acting quickly to help them could spell an ecological and food security disaster.

6 recipes for St George’s Day

With a bounty of regional, seasonal ingredients to choose from, St George's Day is a lovely time to celebrate the best recipes from Newcastle to Penzance.