Jamie At Home

Everyone loves potatoes, and Jamie is no exception. From planting the potatoes to making delicious dishes with them, Jamie gives a lesson in everything potato. Join Jamie in this episode as he whips up a delicious potato salad and a roast chicken with potatoes and tomatoes, and also teaches the best way to make a Spanish omelette.

Braving the wet English weather, Jamie picks beans from his garden and sets out to make at least three dishes with this nature's packaging wonder. In this episode, Jamie prepares posh beans on toast, spiced broad bean fritters and quick spaghetti meatballs.

Jamie explores the vegetables belonging to the allium family, notably the onion. In this episode, after pulling up some onions from his garden, Jamie sets out to prepare a crisp and fresh cheese and onion salad, a red onion and potato al forno and also some English onion soup.

Usually thought to be for desserts, strawberries are one of a kind fruit which can be used in many other dishes. In this episode, Jamie experiments with strawberries and puts out a delicious strawberry salad, rice pudding and hot strawberry jam and grilled strawberries with Pimms.

With the brassica family being such a varied family group consisting of cauliflowers and broccoli's, Jamie attempts to make some unusual recipes with them. In this episode, he tries his hand at making curried cauliflower fritters, a broth of ham and spring greens followed by cauliflower and broccoli cannelloni.

Jamie gets a chance to experiment with a variety of rainbow-coloured carrots and beets, which are the main ingredients for a variety of dishes. In this episode, he tries to create pork chops with roasted carrots and beets, a raw carrot salad in the Indian style and a foil roasted smoked beetroot.

Jamie is all set to introduce you to the world of barbecuing as he starts by explaining some simple tips and tricks which can go a long way in getting a perfect barbecue. In this episode, he shows you how to make a perfect marinade, the proper techniques to barbecue meat, followed by the method to make a good salmon barbecue.

It is summertime, and Jamie's garden is sprouting up different types of lettuces and salad leaves. He intends to use these to make up different kinds of salads such as a perfectly dressed green salad, a herb and tomato bruschetta, roasted peach and bresaola salad and a delicious Caesar salad.

After collecting various beans in the pouring rain, Jamie shows you the versatility of the vegetable by preparing some unusual recipes. In this episode, he uses runner beans to make a hearty bean and monkfish stew, a carpaccio with bean salad, and homemade baked beans using borlotti beans.

Jamie starts experimenting with ripe tomatoes grown out of his garden for his cook-up. He tries his hand at making a delicious tomato consomme with vodka, oven-baked sausage ragu and a sumptuous tomato salad and fusilli with salsa rossa cruda.

Jamie covers the importance of pickling and preserving what you pick as it will keep your vegetables fresh for another day. In this episode, he starts the pickling session by teaching a 'mothership recipe' and showcases how to make the most delectable tomato ketchup with some steak and chips to go with it.

Jamie tries to put a dent in the courgette population in his garden by picking up a few to use in his kitchen. In this episode, he deals with courgette delicacies like a zucchini alla carbonara, a raw courgette salad, and deep-fried courgette flowers.

Jamie turns into a pizza fanatic as he tries to explore the kinds of pizzas that can be made with the veggies and herbs from his garden. After preparing the basic dough and sauces, he explores the variants such as Calzone and Margherita and also follows up by preparing a delicious Roman pizza called Quattro Gusti.