Four recipes from 7 Ways by Jamie Oliver

Jamie Oliver's easiest broccoli quiche.
Jamie Oliver's easiest broccoli quiche. Photo: Levon Biss

British chef and TV cook Jamie Oliver has written dozens of cookbooks, covering everything from 15-minute meals and super food to saving money and teaching novices to cook. But he says the latest, 7 Ways, is his most reader-focused book yet.

"For the first time, I've looked at the real data around what we're putting into our shopping baskets, week in, week out, and have built this book around 18 hero ingredients that just kept appearing," he writes in the book's introduction. "We know that everyone cooks the same small repertoire of recipes, so I want to help you expand on that and arm you with some new favourites."

Using everyday ingredients such as broccoli, cauliflower, sausages and whole chicken, Jamie shows seven ways to shake them up, all while ticking off reader requests for traybakes, one-pot wonders, vegetarian options and "fakeaways". Here are four examples.

7 Ways by Jamie Oliver.
7 Ways by Jamie Oliver. Photo: Penguin Random House/Jamie Oliver Enterprises Ltd

Easiest broccoli quiche

Red pesto-layered filo, cheddar and cottage cheese.

Total time: 1 hour 20 minutes


  • 1 head of broccoli (375g)
  • 6 large free-range eggs
  • 1 heaped tsp English mustard
  • 300g cottage cheese
  • 50g cheddar cheese
  • 3 tbsp red pesto*
  • 270g filo pastry


  1. Preheat the oven to 180C.
  2. For the filling, trim the tough end off the broccoli stalk. Coarsely grate the remaining stalk, then break the florets apart. Lightly beat the eggs in a bowl, add the mustard, cottage cheese and grated broccoli stalk, grate in the cheddar, add a pinch of sea salt and black pepper and mix together.
  3. Loosen the pesto with 3 tablespoons of water. Lay two sheets of pastry in an oiled loose-bottomed tart tin (25cm wide, 4cm deep), overlapping them in the middle.
  4. Brush all over with some of the pesto mixture, then repeat the layers until you've used up all the pastry, brushing with pesto as you go. Roll and scrunch the filo in at the sides, like in the picture. Pour in the filling, then poke in the broccoli florets.
  5. Place on a baking tray and cook at the bottom of the oven for 50 minutes, or until golden and set. Let it rest for 10 minutes before tucking in.

Serves: 6

ENERGY 364kcal, FAT 17.8g, SAT FAT 5.6g, PROTEIN 22.6g, CARBS 31.2g, SUGARS 4.8g, SALT 1.8g, FIBRE 4.6g

* Red pesto, or sun-dried tomato pesto, is available in supermarkets.

Roast chicken Margherita

Giant stuffed roasted gnocchi, roasted tomatoes, garlic and rocket.

Total time: 1 hour 40 minutes


  • 1.5kg floury potatoes
  • 1.5kg ripe tomatoes
  • 2 bulbs of garlic
  • 1 bunch of basil (30g)
  • red wine vinegar
  • olive oil
  • 1 x 1.5kg whole chicken
  • 50g plain flour
  • 200g ball of smoked mozzarella
  • 60g rocket


  1. Preheat the oven to 180C.
  2. Scrub the potatoes, chop into even-sized chunks and cook in a large pan of boiling salted water for 15 minutes, or until tender. Halve the tomatoes and place in a large roasting tray. Break in the unpeeled garlic cloves. Pick a few pretty basil leaves for later, then stuff the rest of the bunch into the chicken cavity and add the chicken to the tray. Season with sea salt and black pepper, drizzle everything with 2 tablespoons each of red wine vinegar and olive oil, then toss well, rubbing all that flavour into the bird.
  3. Sit the chicken directly on the bars of the oven and put the tray of tomatoes beneath it. Roast for 1 hour 20 minutes, or until the chicken is golden and cooked through.
  4. Meanwhile, drain the potatoes, steam dry, mash, season and mix with the flour. As soon as cool enough to handle, divide and roll into 12 equal balls. Cut the smoked mozzarella into 12 chunks, poke one chunk into each ball, and seal. Place all the balls on an oiled 25cm x 35cm baking tray and roast at the bottom of the oven for the remaining 1 hour, or until golden.
  5. Remove the chicken to the tray of tomatoes and allow to rest, then squeeze a few garlic cloves out of their skins and mash into the tray juices. Sprinkle over the reserved basil leaves, then serve with the giant gnocchi and rocket, drizzling the garlicky juices over everything. Joy.

Serves: 6

ENERGY 714kcal, FAT 27.5g, SAT FAT 9.1g, PROTEIN 46.5g, CARBS 66.1g, SUGARS 10.3g, SALT 1.1g, FIBRE 8.6g

My easy peri peri chicken

Garlic, smoked paprika, harissa, mint and chunky potato wedges.

Total time: 1 hour 30 minutes


  • 2 onions
  • 10 fresh mixed-colour chillies
  • 1 bulb of garlic
  • 2 tbsp rose harissa
  • 1 heaped tsp smoked paprika
  • red wine vinegar
  • olive oil
  • 1 x 1.5kg free-range whole chicken
  • 1.2kg potatoes
  • 4 sprigs of mint


  1. Preheat the oven to 180C.
  2. Peel and quarter the onions and place in a large roasting tray. Prick and add the whole chillies. Halve the unpeeled garlic bulb across the middle and add to the tray with the harissa, paprika, a pinch of sea salt and black pepper, 2 tablespoons of red wine vinegar and 1 tablespoon of olive oil. Use a large sharp knife to carefully cut down the back of the chicken, so you can open it out flat. Add to the tray and toss well, rubbing all that flavour into the bird. Place the chicken, breast side up, directly on the top bars of the oven with the tray of onions beneath it. Roast for 1 hour, or until the chicken is golden and cooked through.
  3. Scrub the potatoes, chop lengthways into chunky wedges, toss with 1 tablespoon of oil and a pinch of seasoning, then arrange in a single layer on your largest roasting tray and place in the oven below the onions. After 30 minutes, remove the onion tray from the oven, basting the chicken with any juices from the tray. Shake the wedges and move up to sit under the chicken for the remaining 30 minutes.
  4. For the sauce, halve and deseed the chillies, squeeze half the soft garlic flesh out of the skins, then blitz both in a blender with the onions and all the tasty juices from the tray, half the mint leaves and 1 tablespoon of red wine vinegar until smooth, adding a good splash of water, if needed, then season to perfection. Serve the chicken with the wedges and peri peri sauce, scattered with the rest of the mint leaves and roasted garlic.

Serves: 6

ENERGY 501kcal, FAT 20.9g, SAT FAT 4.9g, PROTEIN 38.4g, CARBS 42.2g, SUGARS 6.4g, SALT 0.8g, FIBRE 4.3g

Cauliflower cheese pasta

Creamy sauce, crispy garlic and cauli leaf breadcrumbs.

Total time: 30 minutes


  • 100g stale sourdough bread
  • 2 cloves of garlic
  • ½ a head of cauliflower (400g)
  • 1 onion
  • 400ml semi-skimmed milk
  • 300g dried spaghetti
  • 70g cheddar cheese


  1. Tear the bread into a food processor. Peel and add the garlic, then tear in any nice leaves from your cauliflower. Add ½ a tablespoon of olive oil, blitz into fairly fine crumbs, then tip into a large non-stick frying pan on a medium heat. Cook for 15 minutes, or until golden and crisp, stirring occasionally.
  2. Meanwhile, peel the onion, then roughly chop with the cauliflower, stalk and all. Tip the crispy crumbs into a bowl, returning the pan to the heat. Pour in the milk and add the chopped veg, bring just to the boil, then reduce the heat to low, cover and simmer. Alongside, cook the pasta in a pan of boiling salted water according to the packet instructions. Just before the pasta is ready, carefully pour the cauliflower mixture into the processor (there's no need to wash it), grate in the cheese, blitz until super smooth, then season to perfection, and return to the pan.
  3. Drain the pasta, reserving a mugful of starchy cooking water. Toss the pasta through the sauce, loosening with a splash of reserved cooking water, if needed, then serve with the crispy crumbs, for sprinkling.

Serves: 4

ENERGY 450kcal, FAT 11.5g, SAT FAT 4.3g, PROTEIN 18.9g, CARBS 75.4g, SUGARS 8.8g, SALT 0.6g, FIBRE 5g

Extract from 7 Ways by Jamie Oliver. Photography: Levon Biss. Published by Penguin Random House © Jamie Oliver Enterprises Ltd (2020 7 Ways). RRP $49.99, buy now