Jamie’s ‘Skint Meals’ represents a reponse to UK poverty with which I was nauseatingly familiar during my skint days
TV chef says all his restaurants would have to close were it not for European immigrants, who are 'tougher and stronger' than their British counterparts
Jamie's quest is to get people from poorer backgrounds to eat better, although I can see why it's possible to find him patronising
Multi-millionaire chef insists low-income families waste their money on ready meals
Minister backs £1bn plan to boost attainment through better nutrition
The QPR manager once confessed he 'couldn’t even fill a team sheet in'
One of the fascinating truths about second homes is that owners always lie about how long it takes to reach them. This is obviously a defence mechanism to protect against criticism or self-doubt.
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.
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.
Whether you're cooking up a storm or just blending a morning smoothie, we've got the right kit for the job.
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.
No one does festive feasting quite like the goddess of cream, alcohol and panettone
Wildcard dazzles Woods but he just couldn't be Superman again
Michael Gove was today blasted as presiding over the “worst yet” school food standards by TV chef Jamie Oliver.
Its reputation as a pocket of nationalist rebellion has long formed part of Cornish folklore.