Jamie Oliver brings big flavours and simple techniques to the table with five bold dishes perfect for weekend entertaining. If we’re talking about cooking, easy recipes that deliver maximum impact with minimal drama, these recipes—sticky Chinese ribs, a roast-meets-curry lamb shoulder, a pepper-packed pork goulash, a creamy tomato curry, and ultra-crisp chilli wings—are joyous, crowd-pleasing options that celebrate spice and comfort.
1. Sticky Chinese Ribs: Slow-Roasted, Glazed and Slightly Smoky
These ribs are designed to silence a room. Jamie uses long pork racks with belly attached for extra sweet meat—ideal for feeding a crowd. The method is simple: season generously with salt and Chinese five spice, wrap tightly in foil so the underside of the meat “bathes” in its juices, then slow-roast at 160°C for three hours.
- Key glaze: Fry three finely sliced red onions with extra Chinese five spice and six star anise until very sweet. Add 8 tbsp apple juice, 6 tbsp hoisin, 4 tbsp honey, 2 tbsp ketchup and 2 tbsp rice wine vinegar. Simmer, blend, sieve for silkiness.
- Pour the meat juices into the sauce, reduce until glossy, then paint every inch of ribs and roast at 200°C until sticky and caramelised.
Optional: create a mini-smoker inside the oven using wood chips in a metal sieve for ten minutes to inject a delicious smoky layer. Garnish with sliced chillies, spring onions, radish and coriander for contrast.
Tips for success
- Slow and low for tenderness; high heat at the end for glaze.
- Use Chinese five spice liberally for warm, aromatic depth.
Remember: these are the kind of cooking, easy recipes that look epic but are straightforward to execute.
2. Roast Lamb Shoulder with a Curry Twist
Jamie fuses roast and curry to create a lamb shoulder that’s crusted, aromatic and pull-apart tender. A spice paste (ginger, a whole bulb of garlic, red onion, mustard seeds, almonds, cumin, fresh chillies, yoghurt, olive oil and a splash of vinegar) becomes the flavour engine. He also stuffs curry leaves into deep knife cuts in the meat so the flavours travel right through.
- Roast at 220°C for 20–30 minutes to form a crust, then lower oven to 130°C and cook for 3–4 hours until pullable.
- Make the sauce from the tray juices: pop mustard seeds, curry leaves, sliced red onion, ginger, green chillies, coriander and tomatoes into the roasting tray, add coconut milk and boil to finish. Brighten with a squeeze of lemon.
3. Pepper-Forward Pork Goulash
Packed with roasted peppers, paprika and caraway, this comforting pork shoulder stew is all about rustic, warming flavours. Score the pork, sear skin-side down to render fat, then nestle it among roughly chopped peppers, red onions, herbs and a tin of tomatoes. Cover with water, add 4 tbsp red wine vinegar, simmer or roast at 180°C for 2½–3 hours until the meat falls apart.
- Serve with plain basmati rice and a spoonful of parsley-and-sour-cream mixed with lemon zest for freshness.
- This dish is ideal for batch-cooking and freezes beautifully.
This is another joyful entry in the list of cooking, easy recipes—big on heart and simplicity.
4. Tomato Curry: A Veg-Lover's Creamy, Fragrant Dish
Don’t dismiss humble tomatoes—when blanched, peeled and cooked with curry leaves, mustard and cumin seeds, garlic, ginger, chillies and a tin of coconut milk, they transform into a silky, complex curry. Use 1.2kg mixed tomatoes, simmer 20 minutes with mango chutney for sweetness, and finish with toasted flaked almonds and optional saffron for luxury.
- Blanch tomatoes 45 seconds to loosen skins, peel and quarter.
- Layer spices into hot oil (curry leaves, cumin, mustard, fenugreek), add the tomato quarters and coconut milk, then simmer gently.
5. Chilli-Marinated Chicken Wings (with Tom Walker)
Jamie and guest Tom Walker cook wings and drumsticks in a vibrant chilli-based marinade—herbs, garlic, vinegar, oil and a blend of fresh and dried chillies. Part-roast covered for one hour at 190°C to tenderise, skim fat, then roast uncovered for another hour until golden and crisp. Finish with a sticky hot-sauce gravy, smashed peanuts for crunch, and a crunchy apple-and-cabbage slaw dressed with cider vinegar and olive oil.
Expert tips for the ultimate wings
- Marinate with fresh herbs and garlic for brightness.
- Skim fat after the first roast to let the glaze crisp rather than steam.
- Serve with cold slaw and a cold beer—simple joy.
Final thoughts
These five recipes are celebration food—easy to follow but bold in flavour. Whether it’s the sticky ribs that hush a room, lamb that marries roast and curry, a peppered goulash, a creamy tomato curry, or wings with a punchy hot-sauce gravy, they’re perfect for weekend gatherings and for anyone who loves cooking, easy recipes that feel like a feast. Give them a go, tweak the heat to your taste, and enjoy the smiles around the table.
This article was created from the video 5 Spicy Recipes To Inspire Your Cooking with the help of AI.
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