I think the very first recipe book I bought for myself when I left home at the age of 21 was one of the very first books by Jamie Oliver. Since then I’ve grown my collection almost as prolifically as he has produced recipe books (not quite tho!)
I shared my thoughts on my most recent fave not too long ago (VEG – now the best-selling vegetarian cookbook of all time!) and now he has just released another one that I just had to have too!
7 Ways by Jamie Oliver
The clever concept of this new book, 7 Ways, is that we all tend to buy the same ingredients at the grocery store week in and week out. But we always tend to do exactly the same with them every time we cook!
7 Ways is about reinventing each of your favourite ingredients! Jamie has done his research to find out exactly what we love to eat… and encourages readers to try something different!
We’re all busy, but that shouldn’t stop us from having a tasty, nutritious meal after a long day at work or looking after the kids. So, rather than trying to change what we buy, Jamie wants to give everyone brand new inspiration for their favourite ingredients, the kind of things you can buy in any supermarket.
Jamie has taken 18 favourite ingredients and created 7 new, easy and delicious ways to cook each of them in ways that require minimal time, effort and additional ingredients. 7 Ways is the most straight-forward cookbook Jamie Oliver has ever written.
This recipe book is divided into chapters around each meal staple we usually pick up without thinking – chicken breasts, salmon fillet, whole chicken, mince, eggs, potatoes, broccoli, mushrooms, to name a few.
Some of the delicious and nutritious recipes include:
* Crispy sweet & sour salmon
* Filo chicken kiev
* Mushroom cannelloni
* Garlic prawn kebabs
* Sticky ginger beef
* Prosciutto pork fillet
With everything from modern versions of takeaway classics and traybakes to family and freezer favourites, you’ll find bags of inspiration to help you mix things up in the kitchen and the good news is that these recipes are totally achievable for both novices and confident cooks!
All 120 recipes in 7 Ways are snappy, simple and require a maximum of eight common supermarket ingredients (plus a few pantry staples) all beautifully individually photographed so you can quickly see exactly what you need without needing to scour the ingredient lists and you won’t need to worry about long, expensive shopping lists.
Jamie is always on a mission to get more nutrients into our everyday meals and the recipes in 7 Ways are no exception. You’ll find loads of healthy everyday meal ideas to choose from with nutrition information clearly displayed on every recipe page so it’s easy to make informed decisions about what you’re eating!
My favourite chapter is the one with recipes to revamp the humble roast chicken!
A whole chapter dedicated to whole roast chicken? Yes, who knew there were 7 ways to serve up this Sunday roast staple!
Jamie inspires you to ditch uninspired, dry meat and bland veg and opt for succulent whole birds marinated in the likes of peri peri or harissa, stuffed with hoisin or Cumberland sausage, or coated in sesame and served with everything from perfect roasties to kimchi slaw.
Here is the recipe for Jamie Oliver’s hoisin roast chicken. Served with steamed pancakes, garnishes and dipping sauce this makes a delicious family feast.
Jamie Oliver’s hoisin roast chicken
TOTAL: 1 HOUR 30 MINUTES
1 x 1.5kg free-range whole chicken
8 tablespoons hoisin sauce
4 fresh mixed-colour chillies
1 bunch of spring onions
1 punnet of cress
30 Chinese pancakes
1. Preheat the oven to 180C. Sit the chicken in a snug-fitting roasting tray. Pull up the skin at the tip of the breasts and use a spatula to gently separate the skin down the breast meat, then pour 2 tablespoons of hoisin sauce into each side, smoothing it out as you go. Secure the skin with a cocktail stick. Rub the chicken all over with a pinch of sea salt and black pepper and 1 tablespoon of olive oil. Halve the clementine and 1 chilli, chop off 5cm of green spring onion tops, and place in the chicken cavity. Roast for 1 hour 20 minutes, or until golden and cooked through.
2. Meanwhile, trim the remaining spring onions, then finely slice lengthways with the remaining chillies and put into a bowl of cold water to curl up. Matchstick the cucumber. Snip the cress. Steam the pancakes according to the packet instructions (or, if you’re feeling adventurous and want to make your own from scratch, check out the recipe at jamieoliver.com/chinesepancakes). Remove the hoisin roast chicken to a platter, mix any lovely tray juices with the remaining hoisin for dipping, then serve with the pancakes and garnishes, and let everyone dig in.
If you find yourself returning to the same recipes time and time again and could use a little Jamie magic to help you reinvent your repertoire without having to completely change your routine, then 7 Ways is the book for you.