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The Irish Sun
16-07-2025
- Entertainment
- The Irish Sun
Jamie Oliver's ‘simple sausage pasta' makes a speedy midweek family dinner – it's packed with hidden veggies & serves 6
PASTA is a firm favourite for millions of families, perfect when finances are stretched. But for inspiration to take you beyond the usual spag bol or lasagne, check out this delicious recipe by the one and only 2 The foodie, 50, has come to rescue with an easy recipe full of hidden veggies Credit: instagram/jamie oliver 2 This hearty pasta dish is ready under an hour and serves six Credit: instagram/jamie oliver The celebrity chef, 50, His simple sausage pasta is one of them - ready in under an hour, this hearty dish is packed with hidden veggies and serves six. ''Sausage pasta is a firm favourite in the Oliver household,'' the dad-of-five said on ''I've got this easy recipe for a quick sausage ragù, where we stretch the meat further by squeezing the sausagemeat out of the skins, and bump it up with River's favourite, chickpeas.'' read more on food For the recipe, you will need: four pork sausages or veggie sausages, four sprigs of rosemary or two teaspoons fennel seeds, two cloves of garlic, olive oil, 320g fresh or frozen chopped mixed onion, carrot and celery, 400g tin of chickpeas, two x 400g tins of quality plum tomatoes, 450g pasta shells, optional: Parmesan cheese, for grating. Method Place a large shallow casserole pan on a medium-high heat. Most read in Fabulous Once hot, squeeze the Sit regularly and dry until the meat becomes lightly golden, stirring regularly. The simple chocolate cake recipe using only TWO ingredients - it's sweet and you won't even need to put it in the oven If you're using veggie sausages for the recipe, roughly slice and fry in one tablespoon of olive oil until golden and crispy. When the sausage meat is nice and crispy, roughly chop the Drizzle one tablespoon of oil into the pan, then add the chopped mixed vegetables, rosemary and garlic for a flavour bomb. Season to taste, then combine everything with a masher and cook for an extra ten minutes, stirring occasionally, until the ingredients have softened. Jamie Oliver's career history 1999 - Jamie Oliver's first television series, The Naked Chef, premiered on BBC Two. It quickly gained popularity and lead to his first cookbook. 2000 - The Naked Chef won a BAFTA Award. 2002 - He launched the Fifteen restaurant in London, providing opportunities for disadvantaged young people to train as chefs. 2005 - Began the Jamie's School Dinners campaign to improve the quality of school meals in the UK, leading to significant changes in government policy. 2008 - He received the TED Prize for his efforts to improve unhealthy diets and food practices. 2015 - Campaigned for a tax on sugary drinks, which was then introduced in the UK in 2018. 2023 - Announced plans for new restaurant ventures and still works on campaigns for better food education and sustainability practices. Pour in the chickpeas for an extra protein kick and scrunch in the tomatoes along with one tin filled with water, mashing everything up until fine. Bring the mixture to a boil, then reduce to a medium-low heat and simmer for 30 minutes. By then, everything should become thick and delicious, and it's time to give it all a mash with a potato masher. When the sauce has around 12 minutes remaining, cook the pasta in a pan of boiling salted water and drain - but don't forget to reserve a mugful of the cooking water full of starch to make the dish thicker. When the pasta is ready, toss the carb goodness into the sauce, adding splashes of the water to loosen the dish if needed. Grate over According to the foodie, this creamy sauce is also a great one to keep in the fridge or freezer for busy weeknights. It goes perfectly with not just pasta dishes but also over a jacket potato or even crusty bread.
Scottish Sun
16-07-2025
- Lifestyle
- Scottish Sun
Jamie Oliver's ‘simple sausage pasta' makes a speedy midweek family dinner – it's packed with hidden veggies & serves 6
The delicious sauce can be stored in the fridge or the freezer PASTA is a firm favourite for millions of families, perfect when finances are stretched. But for inspiration to take you beyond the usual spag bol or lasagne, check out this delicious recipe by the one and only Jamie Oliver. 2 The foodie, 50, has come to rescue with an easy recipe full of hidden veggies Credit: instagram/jamie oliver 2 This hearty pasta dish is ready under an hour and serves six Credit: instagram/jamie oliver The celebrity chef, 50, regularly arms us with scrumptious meals that don't take ages to prepare and call for a handful of ingredients which don't cost a fortune. His simple sausage pasta is one of them - ready in under an hour, this hearty dish is packed with hidden veggies and serves six. ''Sausage pasta is a firm favourite in the Oliver household,'' the dad-of-five said on his website. ''I've got this easy recipe for a quick sausage ragù, where we stretch the meat further by squeezing the sausagemeat out of the skins, and bump it up with River's favourite, chickpeas.'' read more on food THE MIND DIET Eat to beat dementia: Our guide to best foods & recipes to SLOW brain ageing For the recipe, you will need: four pork sausages or veggie sausages, four sprigs of rosemary or two teaspoons fennel seeds, two cloves of garlic, olive oil, 320g fresh or frozen chopped mixed onion, carrot and celery, 400g tin of chickpeas, two x 400g tins of quality plum tomatoes, 450g pasta shells, optional: Parmesan cheese, for grating. Method Place a large shallow casserole pan on a medium-high heat. Once hot, squeeze the sausage meat out of the skins into the pan and break it up with a wooden spoon. Sit regularly and dry until the meat becomes lightly golden, stirring regularly. The simple chocolate cake recipe using only TWO ingredients - it's sweet and you won't even need to put it in the oven If you're using veggie sausages for the recipe, roughly slice and fry in one tablespoon of olive oil until golden and crispy. When the sausage meat is nice and crispy, roughly chop the rosemary leaves and finely slice the peeled garlic. Drizzle one tablespoon of oil into the pan, then add the chopped mixed vegetables, rosemary and garlic for a flavour bomb. Season to taste, then combine everything with a masher and cook for an extra ten minutes, stirring occasionally, until the ingredients have softened. Jamie Oliver's career history 1999 - Jamie Oliver's first television series, The Naked Chef, premiered on BBC Two. It quickly gained popularity and lead to his first cookbook. 2000 - The Naked Chef won a BAFTA Award. 2002 - He launched the Fifteen restaurant in London, providing opportunities for disadvantaged young people to train as chefs. 2005 - Began the Jamie's School Dinners campaign to improve the quality of school meals in the UK, leading to significant changes in government policy. 2008 - He received the TED Prize for his efforts to improve unhealthy diets and food practices. 2015 - Campaigned for a tax on sugary drinks, which was then introduced in the UK in 2018. 2023 - Announced plans for new restaurant ventures and still works on campaigns for better food education and sustainability practices. Pour in the chickpeas for an extra protein kick and scrunch in the tomatoes along with one tin filled with water, mashing everything up until fine. Bring the mixture to a boil, then reduce to a medium-low heat and simmer for 30 minutes. By then, everything should become thick and delicious, and it's time to give it all a mash with a potato masher. When the sauce has around 12 minutes remaining, cook the pasta in a pan of boiling salted water and drain - but don't forget to reserve a mugful of the cooking water full of starch to make the dish thicker. When the pasta is ready, toss the carb goodness into the sauce, adding splashes of the water to loosen the dish if needed. Grate over Parmesan to your liking and drizzle with a little olive oil, if you like, and voila, a hearty pasta dish in less than an hour. According to the foodie, this creamy sauce is also a great one to keep in the fridge or freezer for busy weeknights. It goes perfectly with not just pasta dishes but also over a jacket potato or even crusty bread.
Edinburgh Live
05-06-2025
- Entertainment
- Edinburgh Live
Jamie Oliver says there's one ingredient you should use to cook the best steak
Our community members are treated to special offers, promotions and adverts from us and our partners. You can check out at any time. More info Celebrity chef Jamie Oliver, famed as The Naked Chef and face of Channel 4 cookery shows, has spilled the beans on crafting the ultimate steak. If you're looking to woo your significant other with a steak dinner at home, Jamie insists there's no need to douse your sirloin in pricey cooking oils or unhealthy fats. In a tutorial on his YouTube channel, Jamie shared his tip for achieving 'delicious, melt in your mouth' sirloin using nothing but the steak's own fat. Dispensing with the need for additional oil, Jamie advises trimming the steak's fat, dicing it finely, and letting it supply its natural essence. READ MORE - Man who knew Madeleine McCann suspect makes dramatic plea to police during search READ MORE - Scottish Love Island star Laura Anderson opens up on 'health struggle' on holiday The culinary maestro said: "We're gonna cook a beautiful steak for date night, steak night." Describing his method, Jamie expressed: "It's really quick, it's really delicious, I wanna share with you a brilliant technique for making the perfect sirloin steak, tender, melt in your mouth, cut like butter.", reports the Express. He began by prepping a non-stick skillet on medium flame, then tackled the beef sirloin. Jamie proposed: "What I would suggest to do is pull this fat off, and this fat is really really important, it's going to give you the flavour. "But what we don't want is that sinew. That really tough bit that you kind of push to the side. "It's a real pain. "So what I love to do is slice [the fat] up into little chunks, and render it down. So instead of putting butter or oil in this pan, we're going to cook the steak in the steak fat. "Then get the knife and cut off the piece of sinew. Get rid of that." He then said you fry the cut up fat, add cloves of garlic, which will flavour the fat. Then season the steak with black pepper and sea salt, and pat it in. He added: "What I'm doing is one thicker steak for two people, and cook it medium rare." Before adding the steak to the pan, throw in some spring onions, and slice open two red chillis, taking care to remove the seeds first so it's not too spicy. Once that's sizzled for a while, take it all out of the pan, and put the steak in. The pan will already have natural beef juices in from the fat. Jamie added: "When pan-frying a steak, do it a minute on each side until it's cooked to your liking. "Whether it's well done, medium, medium rare, rare, whatever you like. For me medium rare is what I'm after, about three minutes on each side." When you take it out, place it on top of the spring onions and chillis you removed earlier. For those feeling really daring, you can also blend up a sauce using the rest of your chillis, spring onions and add jarred peppers, and serve the steak sliced up on top, Jamie added.
Yahoo
04-06-2025
- Business
- Yahoo
Jamie Oliver's plan for pop-up bakery at stables
Celebrity chef Jamie Oliver is hoping to get the go-ahead for a pop-up bakery at his counntryside home. The 50-year-old, who lives near Finchingfield, in Essex, had applied for planning permission to temporarily change his estate's former stables into a pop-up bakery for a month. In the application, it stated the proposed building would be used as a "pop-up bakery (predominantly on a takeaway basis) for the month of August 2025." Braintree District Council will take a decision on the proposal. Oliver rose to fame in the late 1990's with the BBC Two series The Naked Chef and has spent much of his career trying to improve school lunch nutrition. The application states the bakery would operate seven days a week from 09:00 BST to 17:00. The bakery would require three deliveries per week and provide work for six employees. Public access would be restricted to the main room, which is on the ground floor of the stables. Representatives for Oliver said they are looking to explore the idea but nothing was confirmed. Follow Essex news on BBC Sounds, Facebook, Instagram and X. Jamie Oliver inspires schoolchildren to cook Jamie Oliver on struggling with dyslexia at school
Daily Record
04-06-2025
- Entertainment
- Daily Record
Jamie Oliver opens up about 'desperately hard' health battle over the years
Jamie Oliver has openly discussed his journey with dyslexia after being diagnosed last year, having not been aware of the condition for all of his life Jamie Oliver has opened up about the realities of ageing as he struggles with turning 50 and his efforts to stay as healthy as possible for as long as he possibly can. Jamie has been one of the UK's most famous chefs for decades, after bursting on to the scene in 1999 when he first started filming The Naked Chef at the age of just 23. Since then, the chef has gone on to present a variety of cooking shows as well as having his own programmes. Jamie has continued to work hard raising awareness of the importance of healthy eating, nearly three decades after his career starter show aired. Now the star has started to talk more about his struggles with living with dyslexia, a form of neurodivergence which he was diagnosed with earlier this year. Speaking about his overall health, Jamie told the Sunday Times he was working hard to preserve what strength and vitality he had left. He expressed: "I'm trying desperately hard to be the healthiest version of me, working on the right things at the gym and physiotherapy. Hopefully I've got a few more years in me yet." But this is not the first time the celebrity chef has talked about his physical health. Back in December 2024, Jamie spoke about struggling with several painful slipped discs in his back. At the time he spoke to The Times telling them about the demands of his job, and how it has caused great strain on his body. He said: "I've had four years of three slipped discs. It's about managing it. My job doesn't allow me not to work. "If I stop, this whole thing falls apart. I've had weeks where I've been able to stand for only 40 seconds at a time." However, it isn't just his physical health he is focussing on, Jamie is looking into his mental health too. The star is coming to terms with his dyslexia diagnosis and is only know just releasing he has been living with a condition he didn't know anything about for most of his life. Dyslexia is a form of neurodevelopmental disorder, it can also be known as a learning difficulty as it affects how the brain processes information. Just like other forms of neurodivergence such as dyspraxia, dyslexia can affect memory, personality and, in some cases, people's ability to do physical movements. Jamie has been sharing his experience of finding out about his dyslexia diagnosis, and what it actually means, with Channel 4. He is producing a new documentary titled 'Jamie's Dyslexia Revolution'. The chef revealed that filming the documentary has had a strong impact on him. Jamie told the Sunday Times just how emotionally the journey has been. He admitted: "Genuinely, of all the things I've ever done, this documentary is the most viscerally painful. I've seen so many high-flying, talented grown men cry about this - I've just done it to you - the concept of being worthless [when you're] young is real. It's really triggering."
