“ Author: Jamie Oliver / Format: Hardback / Genre: General Cookery /Title: Jamie at Home / ISBN 13: 9780718152437 / ISBN 10: 0718152437 / 408 Pages / Book is published 2007-09-06 by Michael Joseph Ltd / Alternative title: Jamie at Home: Cook Your Way to the Good Life / Alternative ISBN 10: 0718152433 „
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This is a great cookbook full of easy to follow recipes that use everyday (not difficult to find ingredients). I find with a lot of cookbooks that they are full of recipes that only an experienced cook could do, that use ingredients that would be difficult to find or might cost you a fortune to get - but that isnt the case with this book.
The book is split into four sections based on the seasons, it also has sections on how to grow your own fruit and veg too. Again you dont need to have a huge garden or your own allotment to follow these instructions on how to grow your own strawberries - they are simply instructions and ideas on how to do it home. Hence the name of the book, Jamie at Home. Jamie also provides you with odd bits of information about various ingredients and they're history, as well as ideas on where to get some of the more illusive ones from.
I also love the look and the feel to the book, it has a very rustic appearance - very much like the intro to the tv show if you ever watched that. Its also filled with plenty of pictures and photos which I like from a cookbook, I tend to struggle more when cooking if I dont have a photo to look at the reference my cooking to - it just gives me that little bit of extra confidence that Im doing it right.
Overall I would definitely recommend this cook book to anyone who is a fan of jamie oliver, enjoys cooking, or likes to grow and use their own ingredients. Its full of great ideas and recipes that are easy to follow and make.
I really enjoyed the tv series 'Jamie at home' and being an avid collector of recipe books and owning a few of Jamies already I decided to take a risk and buy this book without seeing it from Amazon.
I really wasn't disappointed. The book itself is split in to 4 main chapters which represent seasons, so obviously spring, summer, autumn and winter. Jamie also includes a chapter on where to get supplies from which is good to know if you are looking for something quite specific from the book and you don't fancy just google searching.
I know that a lot of people like to have photos of the recipe in books like this, and this book will definitely please those people. There are also lots of additional photos - yes, they are mostly 'action' shots of Jamie, but then it is a Jamie Oliver book!
Primarily this book will interest people who are keen on kitchen gardening as there are lots of tips on how to grow certain plants. For example there is a page entitled 'how i grow strawberries' and jamie gives tips on planting, growing etc. You really don't have to have a big garden for some of these things - infact I have a small city garden with just pots and I manage to grow a variety of things. There is a chapter on game which is a bit controversial and may sit uneasy with some people as Jamie actually includes a two page spread on shooting. It doesn't feel comfortable to me, however much respect to Jamie for explaining his stance on it and about responsible shoots etc. He then goes on to deal with furred game - i.e rabbit which again is a difficult subject.
I like the fact that during the chapters most vegetables are given their own recipes and given the chance to shine. For example, cherry tomatoes are made into a sweet cherry tomato and sausage bake (yummy and recommended!) and grilled mushroom risotto (also yum!). There are also sections on barbecueing and pickling with some nice recipes should you have a bit of a glut of veg (and of course pickles are great for the store cupboard).
This is a really nice book, easy to read, cook from and the ingredients are all easy to find and unpretentious. In the normal style of Jamie it's easy and will not scare the more casual of cooks. This is one of my favourite Jamie Oliver books.
After seeing the tv series I'd had my eye on this book for a while, so when we moved house and started growing our own fruit and veg it seemed a good investment. I bought it last year from Amazon without having seen the inside and going on the fact that I liked the recipes from the show and also Jamie's attitude towards cooking with home grown produce. When it arrived I was pleased to see that it was what I expected.
The book is set out in four main blocks which represent the seasons, encouraging you to cook with ingredients that are around at that time. These are subdivided into separate sections that each focus on a particular ingredient, making it easy to find a recipe for what you may have a glut of! There is also an introductory message as expected, and a section at the back listing helpful websites, seed suppliers etc.
The book has a rustic feel, very organic and typically Jamie. Each section starts with a couple pages from Jamie about his experience with that ingredient, how he sources/grows it and a bit about its heritage. Then there are the recipes covering starters, mains and desert. These include Indian carrot salad, cauliflower and broccoli cannelloni, and asparagus and potato tart. Each recipe has an illustration of the finished dish to give you an idea of what you're aiming for.
Don't get the wrong idea though, this book isn't about eating healthily, it's focused on using good quality, local ingredients. I really like the ethics behind this book, it also has some beautiful illustrations and great recipes and that is why I'm giving it 5 stars.
I purchased the book Jamie At Home last Christmas, when I saw it advertised at less than half price in Asda. I am not a huge fan of the chef, but I had watched and liked the premise of the At Home series. As soon as I picked up the book too, and saw the recipe ideas and beautiful layout of the volume I decided I had to have it.
The book is in hardback format and contains 407 pages. It retails at £25, although as mentioned above, I purchased it for £10. To be honest, I would be reluctant to spend more than £10 on a recipe book, as I own a huge number of cookery books, and there are so many recipes available for free on the internet anyway. I would not have paid the price for just the recipes themselves either - the fact is At Home is a work of art in itself, and clearly a lot of time and creativity has gone into the design.
The book is split into four main parts:
Each part covers a selection of some of the fruit and vegetables available in said season, and Jamie's recipes pertaining to each ingredient are included. For example, in the third part, Autumn, the fruit and vegetables covered are:
- Chillies and Peppers
- Feathered Game
- Furred Game
- Orchard Fruit
This particular part covers around eighty pages, and 10 - 15 pages are devoted to each ingredient. In the chapter about mushrooms for example, the book begins with an introduction to the vegetable, stating interesting facts about it, tips for foraging and the varieties available. It then moves on to cover three mushroom-based recipes. The recipes in this chapter are titled:
- Grilled Mushroom Risotto
- Ultimate Mushroom Bruscetta
- Wild Mushroom and Venison Stroganoff
At least a double page spread is devoted to each recipe, with the instructions on one side and a beautiful full colour photograph on the other. Also included in each chapter is a section on how best to grow or cultivate the vegetable.
Being vegetarian I do not, of course, practise any of the recipes involving meat or fish. What I do do however, is look at some meat-based recipes and work out if and how they can be adapted to suit my diet. For example, in the recipe Crispy and Sticky Chicken Thighs with Potatoes and Tomatoes, I can simply substitute real chicken with Quorn chicken fillets, and follow the rest of the recipe accordingly. Having said that however. The only recipes I have actually tried from the book to date are sweet ones. I grow rhubarb in my garden and the section on rhubarb offered a lovely recipe I tried, entitled Rhubarb and Sticky Stem Ginger crumble.
This is a gorgeous book to look at, and would make an ideal gift. It oozes quality with its beautiful photography and charming country artwork. The pages are thick and have an almost handmade feel. My main criticism is that it seems as though Jamie has spent too much time cultivating his ingredients and not enough time drumming up creative recipes. The mushroom chapter mentioned above, for example, contains all the recipes I would immediately associate with the vegetable; risotto, stroganoff and the bread-based bruscetta dish. Similarly, the rhubarb crumble dish, while it tasted lovely, only contained a small number of ingredients, and I have see and used many other more delicious and creative crumble dishes elsewhere. This book would, as I said, make a perfect gift, but is not for those looking for new ideas in the kitchen.
I'm a huge fan of Jamie Oliver, I think he is great to watch and although he might not be the best chef out there he is definitely my favourite. One of his cookbooks I own is Jamie at home. I can't remember why I bought it, though no doubt it was on special offer in Tesco so it ended up making its way in to my trolley! The book followed the TV series that was shown on channel 4.
What I love about this cookbook is that it's so much more than a cookbook! The idea of it is to really cook your way to the good life. Jamie does not only include over a hundred recipes but also looks at how to grow your own fruit and vegetables. Not only does he give you a fair bit of information about each fruit or vegetable, he also explains what soil they need, how to plant them, how to harvest and store them and also includes any useful growing tips. However, what I also like is that he does also look at other food aspects such as hunting, BBQs and battery farming.
The book is split in to Spring, Summer, Autumn and Winter. Each season is then split in to different fruit and vegetables that are available during that time and also food that is suited to that season such as pastry, game etc. For example Autumn includes: Chillies and Peppers, feathered game, furred game, mushrooms, orchard fruit and pickles. I like the way the book is split as it means that you can quite easily make meals with food that is in season, making sure that its extra tasty. However, I do prefer a cookbook that is split in to starters, mains and desserts purely because it's easier to find whatever you need to cook. For example his rhubarb section doesn't just include desserts but in my mind if I'm looking to cook a main meal I wouldn't really think to look there.
The recipes themselves are really easy to follow and clearly laid out. The ingredients are clearly listed down one side so you can see what you need to buy. Some of the recipes only require a few ingredients; however others have a list that continues all the way down the page which can seem quite daunting. Most of the recipes are illustrated with very tempting look pictures. Personally I love cookbooks that come with plenty of colourful illustrations but the amount in this book might annoy some people.
I have tried several of his recipes which have come out really well. A couple of my favourites are his steak, Guinness and cheese pie with a puff pastry lid and crispy and sticky chicken thighs with squashed new potatoes and tomatoes. I also really like the BBQ section of the book as it gives you some really amazing ideas past the usual sausages and beef burgers!
I only have a couple of issues with this book. The first is an issue I have with all celebrity cook books. There are always recipes that require a weird and wonderful ingredient that I've never heard of or they require cuts of meat or fish that I would find difficult to get hold of and would cost me a small fortune (though in fairness Jamie's use of these ingredients is very small but its still annoying). The second is that the cover of the book is white this means that when cooking and moving the book around the kitchen (I don't have one of those cookbook stands) it's inevitably got a bit dirty and now looks a bit grubby.
The RRP for the book is £25.00 though Amazon is currently selling it for around £16.00. I think this is still a little expensive but I would still recommend this cookbook, considering you can use it for years and years to make lovely meals and learn how to grow your own food. All of the recipes I have tried have been very nice and even though I have a few issues with it, on the whole I think it's really good. After writing this I now can't wait to buy Jamie Does his latest cookbook!
(Also after writing this review I have realised I can't spell the world recipe and even now after seeing the correct way to spell it I still can't get it right!)
I have never been much of a 'cook from scratch' girl, except for bolognaise sauce and shepherd's pie which have both been met with appreciation and therefore I should have a little more confidence to try other recipes out. My husband bought me this book some time ago (retailing at £25.00) and despite having had a good look through it, I have only tried one recipe from it 'crispy asparagus soldiers with soft boiled egg - lame I know! Anyway, I thought I would make use of it for reviewing on Dooyoo and promise I will try out more recipes soon and update this review accordingly depending on how successful more challenging attempts go!
This hardback book shows a rather serious looking Jamie Oliver on the front cover which is not in-keeping with his usually bubbly image but perhaps is meant to convey just how serious about food he is.
The book has a rather touching dedication written at the start to Steve Irwin who (as most of you will be aware, died from being stung by a stingray in 2006). The dedication reads as follows:
'I was so inspired by his verve for life and his ability to connect with people of all ages around the world. And, most importantly, how he taught us all to appreciate this incredible planet we live on! Love and respect to his family and friends.'
The book is separated (following 'a nice little chat' from Jamie) into sections according to the seasons, which seems to be quite a novel and unique way to approach a cook book to me (although I could be wrong as I haven't consulted that many). Let me know if this is not the case in your experience!
The 'nice little chat' that precedes the main section consists of Jamie informing us how he has become 'at one with nature' through growing things in his own garden and the exuberance we know and love (or not) comes through here together with a good dose of humour and he describes how growing his own produce make him feel - proud, passionate and rather pleased with himself! The programme 'The Good Life' was somewhat of an inspiration to him and (Cook Your Way to the Good Life) is written underneath Jamie's picture on the front cover and is a reference to the premise of that show. He is very encouraging in his belief that anyone can do some growing of their own quite easily and there is a section at the end of the book that gives you some pointers as to what seeds to try and where to buy them. In addition, the recipes are interspersed with detailed descriptions of how Jamie has faired growing certain fruits and vegetables, so if you fancy turning your fingers green as well as trying out some new recipes, this is the book for you!
Jamie's mission appears to be to get people cooking with fresh, in season produce, hopefully from their own region (supporting the local greengrocers and butches etc.) rather than just popping down to Tesco's or Sainsbury's to get the pre-packed stuff. This might take a bit more effort and time, but he truly believes it is the ethical way to buy and cook as well as producing the best tasting food.
The recipes are explained in full with very comprehensive instructions and are mostly accompanied by beautifully illustrated photographs of the end results! Okay ours might not end up looking quite as good but they give us something to aim for.
With recipes tackling fish, meat, vegetables, salads and sauces, he covers all bases and also tackles mouth watering desserts. The index in the back helpfully highlights the dishes that are suitable for vegetarians (although not necessarily vegans) and also details which recipes have an accompanying photograph.
Actually, now having reviewed it, I can't wait to try out some other recipes as they do look incredibly appetising.
Can't resist signing off without quoting a funny line I saw in the Birthday card shop the other day which probably sums up how I tackle things in the kitchen:
'I love cooking with wine...and occasionally I even add some to the food!'
Thanks or reading. x
also on ciao under ryanellaxx
I was given this book a couple of years ago as a birthday present and I instantly loved the way it's presented (right down to the 'good life' reference which reminds me of one of my favourite old comedies) and have since used it a lot and really enjoyed the recipes.
One thing that's so nice about Jamie Oliver's books in general, and this one especially, is the illustration. The pictures and added decorations are colourful, quirky and appealing, and slightly old-fashioned in a way that's become very fashionable in recent years. I love it!
Another factor that makes this book a winner, and definitely taps into a modern preoccupation, is the way the book is divided into seasons and from there, into the different foods which become available at different times of year. I appreciate that as I'd like to try to eat and shop more seasonally but like most people am often oblivious about what to eat when! He even includes some information as to how to grow different veg and the importance of making ethical choices, so this is more than just a recipe book - it's almost a manifesto for the 'good life' mentioned in the title.
Jamie's recipes are always full-flavoured and easy to follow, so cooking is fun (at least for me!). My favourite recipes include: 'The mothership tomato salad' (simple, easy and very tasty)'and 'Crispy and sticky chicken thighs with squashed new potatoes and tomatoes' (who could resist that description??)
Definitely a book I treasure and use; thumbs up!
Personally, I am a huge fan of Jamie Oliver's method of cooking and his recipes, and this book is no exception. Based upon a simple and old-fashioned approach to cooking (growing your own produce or buying seasonal food) it is full of classic, wholesome British dishes, with a few more exotic recipes thrown in.
There are plenty of pictures, making it easy to follow and a generally lovely book to work with. I have used many Jamie Oliver recipes over the years, and whilst I prefer some to others, they have all worked incredibly well and never failed.
The book has a useful variety of meals, ranging from epic Sunday roasts (which although take a lot of work are well worth the trouble) to quick and easy meals. However, whether it is a quick meal or a big meal, they all feature Oliver's classic trait, winning combination of great flavors.
Jamie has done it again with this book, it is an absolute cracker. Within the book Jamie has captured and enhanced the growing trend for eating fresh, seasonal no nonsense meals.
As earlier suggested the book is focused around seasonal cooking. At the opening of each season Jamie discusses what ingredients he has chosen, what he has grown himself and how he did it. He has somehow managed to do this within a couple of pages complete with stunning photography.
This isn't just for the vegies though! A great example is the fantastic autumn write up which he gives over to game, and the traditions which surround obtaining it.
The recipies themselves are fantastic. This is the only book in my (vast) collection where I would live to cook every single one. Unlike most books there are no over complicated and pretentious sections devoted to big parties that most people just don't have!
Jamie manages to combine going back to basics with more complex recipes. The book will teach you how to make a simple pizza dough (which I confess, I had no idea how to do) to more complicated international dishes.
This cookery book is like no other, either treat yourself or someone else it truly is a one off!
Yet another offering from the ubiqitous Naked Chef however the one thing that differs is this book is actually really, really good. The recipes are inspiring and are easy to follow and many have fast become requested favorites.
I have even found myself evangelical about Jamies pizza recipe to friends (and heck complete strangers on the bus) once tried never again will you buy a frozen pizza. Restaurant results can be whipped up quickly and cheaply and most importantly simply. I have since adapted this recipe for garlic bread and this has also worked well. Another favorite is a chicken, potato and tomato tray bake which is just so gorgeous that it is tempting to make it for dinner three times a week.
The only problem I have with the book is that I have become a little bit stuck on my favorites and have still lots and lots of recipes to try yet but every time I get out the book I just long for a pizza slice or a bowl of chicken but I will get there.
Fabulous pictures too, a must buy.
I was give this book for Christmas last year, and I must say it has inspired me cook more than ever. The book is split into four main categories: Spring, Summer, Autumn and Winter. These categories are further subdivided into vegetables, meats or dairy products, favoured by the seasonal changes and gives around 3 to 5 recipes for each of them, as listed below:
Spring - asparagus, eggs, lamb and rhubarb
Summer - barbecue, cabbage family, carrots and beets, climbing beans, courgettes, onions, peans and broadbeans, pizza, potatoes, strawberries, summer salads and tomatoes
Autumn - chillies and peppers, feathered game, furred game, mushrooms, orchard fruit, pickles
Winter - leeks, pastry, squash, winter salads, winter veg
Each food group is preceeded by a couple of pages about how to grow or choose the best items, including hints and tips that Jamie has learnt through his experience. They are also superceeded by more information about cooking the items well, and explaining some generally unknown facts.
All of the recipes are very well written, simply having the ingredients listed on the right hand side of the page, and the left hand side containing simple, easy to read instructions, written in plain english so its very easy to follow. Each recipe has a full page colour photo of the final product making it easy to see what your trying to achieve.
Another useful part of this book is listed in the back which gives lists of vegetables with the variaties available of them, also giving dates for when the crop is at its best, knowing what time of year to expect them.
It also contains useful websites as well as names and addresses of specialist vegetable suppliers.
My favourate section in this book has to be orchard fruit, it has multiple dessert recipes and because of my sweet tooth, definitely wins. The Orchard Eve's pudding with whisky Jersey cream is the best recipe I have tried so far.
The whole feel to this book is very homely, using simple ingredients in a way I have never used before, very successful and effective. I recommend this to all who enjoy cooking and using old fashioned ingredients.
I received this book as a present and really love it. I love the retro cover and the photos inside are beautiful.
Jamie follows the seasons, explaining what to eat when. Within each season there is a section on a particular ingredient, such as asparagus, broad beans, rhubarb, lamb, etc. He provides a few recipes for each ingredient, e.g. asparagus soup, tart, grilled, steamed, served with fish...
With the vegetables he also devotes a couple of pages each to growing them (although that's not really my thing). There's also sections on bbqing, pizza, pickles, pastry...it's really quite comprehensive.
There's also a wide range of flavours as Jamie includes Indian, Chinese and Italian-inspired recipes. If you watched his accompanying TV series you will recognise some of the recipes. My personal favourites are: Rhubarb and sticky stem ginger crumble, Crispy and sticky chicken thighs with squashed new potatoes and tomatoes, and lamb kofta kebabs with pistachios and spicy salad wrap. His recipes are packed with flavour and always go down well at home.
There's a clear message within the book, that we should care more about the food we eat and where it comes from. Jamie includes a piece on battery farming (he now keeps ex-battery hens), and his emphasis on 'seasonal' produce is a great reminder in these times when supermarkets stock everything all year round (at the cost of our planet!).
You really get the impression that he cares about food and enjoys creating recipes for people to enjoy. I certainly do.
Having been a fan of Jamie Oliver for quite some time now, even back in the "pukka" days...(!), I felt like I had to buy this book of his just to be loyal. I had seen the programme and thought it was an interesting way to portray the processes that he goes through before cookery and thought, well why not, it may inspire me to grow my own veg before cooking.
The book itself has a really nice rustic sort of feel to it, the texture used feels more like material than paper and that's nice because it makes it feel really earthy yet unique on your bookshelf.
The presentation inside is also really nice and rustic, at times it has a scrapbook feel to it, also nice and homely. The photos are all obviosuly of a high quality, even if what you produce doesn't look anything like the photos. The recipes are also very easy to follow and are suitable for somebody who knows little about cooking. (some knowledge is a must though)
The recipes are all using good quality ingredients, and there are no turkey twizzlers or processed products in sight. That's surely a good thing.
In terms of value for money, I paid £25 for this because i'd thought it would be worth it. In my case however, it hasn't, and has barely been opened since.
My main gripe with this book is that it's nothing special. We know Jamie can create some really exciting recipes, so why are we cooking really boring and uninspiring dishes in this book? The focus in it is really on using nice ingredients, but if you expect to be inspired or wowed by the flavours, you will be disappointed.
I love this recipe book, jamie olivier wasnt one of my favourite cooks, but after his tv series, jamie at home, i fell in love with the guy. He makes cooking seem fun and really interesting.
I bought this book in whsmith, it was £15 and abit pricey i initially thought, but the book has become one of my all time best recipe books. I use it almost every day, and ive tried out most of his recipes.
They are really easy to follow, and nearly all of his recipes i have throughly enjoyed.
What i like best is that each recipe doesnt have loads of ingredients that face it, most of us dont have in our cupboards.
For me personally ive always wanted to be self sufficient, like the good life and i enjoyed the tv series of this book for that very reason, as he shares alot of tips about growing your own fruit and vegetables. The book also offers tips and is extremely useful and informative.
Id throughly recommend this book, its one of the best recipe books in a long time, well written, easy to follow and the recipes are all delicious.
I bought the Jamie At Home cookery book because I enjoyed the TV series and it was reduced to £15 in WHSmiths, with an RRP of £25 that was a good saving I think on a book that has had a lot of use in the six months or so since I bought it. Jamie Oliver has come in for a lot of stick since he tried to overhaul school dinners but I think he makes a lot of sense in what he says and he comes up with some lovely recipes so I can justify buying his books.
Jamie At Home is a great collection of recipes which are easy to follow and use ingredients I usually have already in the cupboards. I've tried probably 50% of the 100 or so recipes in the book and all have turned out wonderfully, whether I followed the recipe to the letter or made a few adaptions here and there.
I like the way Jamie At Home is set out to cover each of the four seasons: Spring, Summer, Autumn and Winter. Each section has an introduction about what is so good food wise in this particular season, it's interesting to read the introductions of each section because it helps to give me an insight into Jamie Oliver's thinking when he talks about getting back to nature.
The recipes themselves are nicely laid out and Jamie gives us a brief introduction to the dish before launching into an ingredients list and method details. They are written in such a way that this book would appeal to cooks of all levels, I consider myself an accomplished cook and find it very simple to follow the recipes but my friend who has only recently started cooking has also had some brilliant results from this book. I like the chatty way Jamie has worded his recipes because it makes them so much more fun to follow that a simple list of instructions, I think he comes across in writing as the exact same kind of cheeky chap that he is on the TV.
The very first recipe I tried from this book was the day I bought it and that was Eggy Breakfast Crumpets, it was such a roaring success with both adults and my granddaughters' that I couldn't wait to cook from the book again. Since then I have made Rhubarb and Custard Souffle, Squash Soup, Wild Mushroom and Venison Stroganoff (which was absolutely delicious) and lots of other meals using this book. Jamie Oliver has also given the number of servings per recipe, although I generally find these servings a little on the small size but perhaps that's just me being greedy?
My favourite recipe from the book is Sweet Cherry Tomato and Sausage Bake which is simplicity itself to cook and tastes delicious. I've cooked this probably 15 times now and no longer need to look at the recipe in the book, everyone who has tried it loves it and if you buy a good quality flavoured sausage then you can tweak the recipe to suit your families tastes.
I like the photography in Jamie At Home because it's not all arty like a lot of cookery books tend to be at the moment. The recipe photographs are simple shots of the finished dish with no messing around to try and make the plate look like it's balancing on top of a mountain or sitting on a raft or other silly scenarios. I like this simplicity because it means that this is one celebrity chef who really is getting back to basics and trying to get the British public eating a more ethical and straight forward diet.
This book is not just a recipe book though. Jamie Oliver is passionate about healthy eating and this shines through when he is talking about factory farmed chickens and other serious issues, he is quite scathing at times and puts his point across very well.
Growing your own food is another big part of the book and there are lots of useful tips and tricks in Jamie At Home to start you off growing your vegetables. Jamie Oliver grows a lot of his own ingredients and a lot of the dishes in this book could be made using at least part of what you've grown yourself, if you have a big enough garden. Another thing worth mentioning is my vegetarian friend owns this book too, I remember from when I was a veggie cookery books do not generally cater well for non meat eaters. My friend tells me that most of the recipes can be adapted to suit vegetarians and she has had some very successful results, plus her husband who is not a veggie can gorge on the sausage and meat dishes.
I would definitely recommend buying this book because there is a recipe to suit everyone. At first glance the list of recipes might look daunting, but don't be put off by the odd names because here Jamie Oliver has come up with simple healthy recipes that the whole family will enjoy.