"Don't let food be one of the things that worries you," says Jamie Oliver in the first episode of his new television series, Keep Cooking and Carry On. It's just one of his many soothing words throughout the show that encourage us all, as the series title references, to remain calm. In response to the global pandemic (and the ensuing panic buying), Oliver put the call out to his social media followers to ask them what they wanted to learn in the kitchen during this period of isolation and uncertainty, and the message came back loud and clear: how to make do with basic ingredients at home. This series is just that. And unprecedented times call for unprecedented production turnaround: Oliver and his team filmed, produced and launched the show in just three days.
Over ten episodes, Oliver brings out some of his most flexible recipes – dishes using ingredients from the freezer and pantry, easy swaps or alternatives, and simple ways to put twists on the steps to make the dishes suit you and whatever you have on hand. From classic comforts like a hearty legume chilli and creamy fish pie to clever hacks like a two-minute fresh pasta with frozen pea pesto, Oliver is all about getting creative with humble ingredients. "I can do the only thing that I can do, which is help you with food," he says. "I can give you the best chance to get decent grub on the plate and feed yourself and the people that you love around you."
Keep Cooking and Carry On airs on Friday nights at 7.30pm on Channel 10 and WIN.
Swap it in or leave it out
As our world starts to change around us, maybe there's not so much stuff available in supermarkets. These recipes are truly flexible, you can swap in ingredients whether you've got them or not. You can duck and dive with the vegies that you've got in your fridge. Substitute onion for leek or spring onion; if you haven't got parmesan or mozzarella, just use cheddar; if you don't have olive oil, use a knob of butter; throw dried herbs in instead of fresh.
There's no need to panic buy
Make sure you've got your usual basics in – good oil for cooking and dressing; vinegar to add acidity to stuff; a range of dried stuff as the base of meals, pasta, rice, more unusual grains – but use this as an opportunity to try new things. And, of course, where you can make sure you get vegies and fruit in, whether that's fresh, frozen or tinned – we need to keep feeding our bodies with the good stuff.
Make it yourself
A lot of people drum up fresh pasta to be fancy, but it is the simplest thing in the world: it's just flour and water. Mix the two in a bowl for a minute, knead it slightly, roll it out and then slice it up ½cm-thick. It can happen in the time it takes to cook a portion of dried pasta. A lot of people are also really scared of making bread, and it's so easy. My basic recipe uses just flour, yeast and water, but you can have fun with it – the shapes, the sizes, take leftovers and put it inside, do pizza, calzone, there are so many things you can do.
Get the kids involved
Now is a really lovely time to get kids involved in food prep and cooking. Giving them that chance to understand food and where it comes from, giving them a bit of ownership over something, really helps and – with little ones – ups the chances that they'll actually eat it!
Stretch out your meats
The cheaper cuts are typically tougher, so the gift to make them tender is time in the oven and time in the pot. Slow-cooked stews with fall-apart meat can be bulked up with vegies and served with rice, potatoes or even frozen for later.
Make a versatile no-waste sauce
A tomato sauce is so easy to put in things… curries, lasagne, cannelloni, on pizzas, in soups. You can hide loads of vegetables in it for the kids, too. I just roast off a load of vegies… squash, carrots, celery, peppers, onions, with a little bit of olive oil, salt and pepper. Then give it a nice little whizz up. It helps you utilise everything you've bought, veg-wise.
Freeze in portion sizes
Once you have your big batch of sauce, freeze some for future meals, from cheat's pizzetta to simple pastas. Reusable pouches are brilliant. I normally put them in four or six portion bags, and then I freeze them flat. It's just fantastic to have this kind of food at your disposal.
Dress for success
Dressings can be used not just as a salad dressing but also as a marinade on grilled or roasted fish or meat. It will kiss life into beautiful beans, chickpeas or tinned fish. The most simple recipe ever is the three to one method. Three parts olive oil to one part acid. Acid can come in different shapes and forms: lemon juice, grapefruit juice, lime juice, cider vinegar, red wine vinegar, balsamic vinegar – whatever you have at home.
Waste not want not
If we look at our neighbours from over the past 500 years, some of the best, most delicious dishes, come from leftovers. A rösti is wonderfully comforting – adding another veg to the potatoes makes it more nutritious, and it looks great, too. Think of your rösti as a base for embellishment. Get creative and serve with whatever you've got leftover – haloumi, grilled mushrooms, roasted cherry tomatoes, baked beans, grilled chicken, you name it.
Pimp your desserts
You can easily bring extra flavour bombs to simple desserts by adding a sprinkling of dried fruit to the mix, such as a few sour cherries, raisins or apricots. Add chopped fudge, or chocolate chips before baking for extra indulgence. And add a few chopped or flaked nuts for texture.
My easy homemade pasta recipe is great for emergencies. You don't need a pasta machine, just a rolling pin.
INGREDIENTS
METHOD
Serves 2
I've used a mixture of frozen salmon, white fish and prawns in this recipe, but you can use whatever you've got in the freezer – just aim for the same total weight, about 600g. Don't worry if you don't have any frozen spinach – leave it out this time and pick some up next time you're shopping. It's great in so many dishes.
INGREDIENTS
METHOD
Serves 8
Poached eggs can be a little tricky to get right, and tend to work best with super-fresh eggs. If you're not feeling that confident, or your eggs are less than fresh, you can top the rosti with fried eggs instead.
INGREDIENTS
METHOD
Serves 4
EASY SWAPS
There's no need for eggs in this incredible chocolate cake. Crisp on the outside and oozy on the inside, it's so easy and so delicious. It'll make you happy for sure! I like hazelnuts in this recipe, but almonds, pecans or cashews, or even a mixture would be delicious.
INGREDIENTS
METHOD
Serves 12
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