Comforting, bold and remarkably approachable, these recipes bring together weeks of flavour-packed ideas for anyone focused on cooking, easy recipes that really sing. Each dish is written so a home cook can follow the logic, pick up useful tricks and get dinner on the table with confidence.
Chicken Milanese with Gin-flamed Spaghetti Arrabiata
This is a crunchy breadcrumbed chicken served alongside a lively tomato and chili sauce flamed with gin for brightness. The sauce balances fresh and dried chilies plus lemon zest, anchovy and a splash of passata — a small jar of creme fraiche stirred through calms the heat and gives the pasta silkiness.
Ingredients
- Chicken breasts (2), trimmed into a lollipop shape if you like
- Plain flour, egg, breadcrumbs for coating
- Olive oil, garlic, rosemary, lemon zest for sauce
- Dried chili and fresh chili (seeded to control heat)
- Anchovy fillets, gin, passata, creme fraiche
Method
- Make the sauce: gently fry garlic, rosemary and lemon zest in olive oil, add dried chili, fresh chili and anchovy. Flame with a splash of gin, then pour in passata and simmer. Stir through a spoonful of creme fraiche at the end.
- Bread the chicken: season, flour, egg (seasoned with herbs), then breadcrumbs. Press flat so the thickness is even and the crumbs adhere.
- Fry the chicken in olive oil until golden, spooning butter and thyme over to caramelize at the end. Toss spaghetti with the arrabiata and serve together with a squeeze of lemon and a grating of a salty goat-style cheese.
Tip: scrape out chili seeds to keep the fruitiness and tame the heat.
Beef Stroganoff — quick, indulgent comfort
Strips of beef fillet seared on high heat stay rare and tender, then combine with toasted mushrooms, shallots, mustard and a splash of brandy. Sour cream rippled through at the end gives that classic tangy finish. Serve on fluffy rice for soaking up the sauce.
Key approach
- Sear the beef briefly then remove it so the pan can build flavor with mushrooms and aromatics.
- Toast wild mushrooms dry first to deepen their nuttiness.
- Finish with mustard, smoked paprika and brandy for depth, then swirl in sour cream and parsley.
Honeymoon Pasta — shellfish, prosecco and bright tomatoes
Simple seafood pasta that shines when ingredients are treated gently: garlic, anchovy, capers and chili in cold oil, then clams, mussels, prawns and squid with a dash of prosecco. The sea juices marry with crushed plum tomatoes and fresh linguine for instant romance on a plate.
The Ultimate Chocolate Tart
A hazelnut-scented pastry case filled with glossy, orange-scented dark chocolate ganache. The pastry uses ground toasted hazelnuts folded into a rich dough, blind baked with rice, then filled with a hot cream-chocolate mix finished with a splash of liqueur and a dash of milk to keep it silky.
Serve with
- A spoonful of creme fraiche and a tiny glass of your favourite dessert liqueur
Rotisserie Leg of Lamb with Myrtle Pesto
Spit-roasting, or a slow roast in a hot oven, elevates a leg of lamb. This version gets studded with pockets of roasted peppers, olives, garlic, anchovy and mint so each slice gives joyful pops of flavor. A herb-infused basting oil and a rustic myrtle pesto finish it gloriously.
How to prepare
- Make 2–3cm deep pockets down to the bone and push in small bundles of garlic, olive, mint, anchovy and peppers.
- Either rotisserie over moderate heat for two hours or roast at 180°C for about 1 hour 20 minutes to 1 hour 40 minutes depending on size and preferred doneness.
- Baste regularly with a flavoured oil made from herbs, olive oil, a little lemon and optional anchovy for umami.
Tip: use the different zones of the fire or oven to manage sear and slow cooking; the resulting smoke and render create fantastic crust and depth.
Fritto Misto — seasonal veggies and crispy seafood
Fritto misto is a joyous way to celebrate what is fresh. A light batter of plain and corn flour with sparkling water makes a thin, crispy coating. Fry fish, prawns, zucchini flowers, herbs and thin lemon slices so everything finishes at the same time for a hot, crunchy platter served with three flavoured mayonnaises.
Three quick mayo hacks
- Garlic mayo: crush garlic with salt and lemon, fold into mayo.
- Herb mayo: pound basil or parsley and mix with mayo and extra virgin olive oil.
- Spicy mayo: stir through harissa or chili paste for colour and heat.
Hearty Ham Hock Winter Broth
This is a bowl that revives cold days: simmer a ham hock for two hours with a bouquet garni and dried mushrooms, then add root vegetables, pearl barley and winter greens. Finish bowls with a spoonful of mustard-tinged creme fraiche and crusty bread for dipping.
Why it works
- Dried mushrooms add long umami notes.
- Pearl barley gives texture and soaks up the smoky, porky broth.
- Finish with mustard creme fraiche for a warm, gently sharp contrast.
“Arabiata means angry.”
These recipes follow one rule: thoughtful, practical steps make ambitious results possible. For anyone keen on cooking, easy recipes this collection is a toolkit of flavours, techniques and little hacks that will level up weeknight dinners and special gatherings alike. Try one dish this week and keep experimenting—the joy is in the sharing.
This article was created from the video Best Jamie Oliver Recipes with the help of AI.
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