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Jamie Oliver

Alex James: The cheesemaker and musician talks superstar chefs, Blur

Our food culture was a laughing stock until 20 years ago When rationing ended back in 1954, British food had a lot to catch up on. As a teenager I used to save up loads of money to go to France and spend it all on good food there. It may have been only 21 miles from England, but Calais tomatoes were a completely different proposition from Dover ones. On one exchange visit, instead of buying cigarettes and alcohol, I spent my money on juicy steaks from a butcher and delicious potatoes at a grocer, and had a feast.

Food: Can Jamie Oliver do cheap eats?

He’s published books on Italian and American cooking; showed us his potting shed and pet gardener; tried to make school dinners nutritious and given us the confidence to attempt full-scale family meals in 15 minutes. Now Jamie Oliver has his sights set on teaching us how to cook well for less. This summer, Oliver will publish Save With Jamie: Shop Smart, Cook Clever, Waste Less with a tie-in television series on Channel 4.

The 10 Best food processors

Whether you're cooking up a storm or just blending a morning smoothie, we've got the right kit for the job.

Jimmy Doherty: 'Christmas starts with a glass of champagne'

Don't stuff your turkey Cook your stuffing separately, that way your turkey will cook much quicker – you can do it in less than two hours for eight people. Roast it breast down and all the fat deposits will make their way down, letting the turkey cook in its own juices. Then, half an hour before it's done, flip it over so you have crackling skin. Then add a pint-and-a-half of stock and that will become your gravy.

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