Category: Takeaways

Master handling, topping, and glazing pastry so your pie comes out burnished, crisp, and beautiful.

With just a few ingredients and the right technique, a world-class carbonara is minutes away any night of the week.

Learn how gentle poaching keeps chicken juicy and builds a flavorful base for the pie’s creamy filling.

Cook alongside Jamie and Gennaro Contaldo to master the authentic Italian carbonara method.

Learn the simple butter sauce that glosses each parcel, letting the delicate pasta and filling shine.

Bring it all together with punchy sauces and fresh toppings, assembled into a wrap you’ll crave weekly.

Learn the temperature control that turns eggs and cheese into a glossy sauce that clings to every strand.

Learn how a bold marinade transforms mushrooms and eggplant into something deeply savory and satisfying.

Discover how flame-roasting builds the smoky char and tender middle that make this shawarma incredible.

Finish the pasta in its sauce and plate it with swagger. This fiery classic tastes straight out of a Roman trattoria.

Find out why a splash of vodka is Jamie’s magic ingredient, taking this fiery tomato sauce somewhere completely new.

Master a herby ricotta filling and the technique for shaping ravioli that hold together beautifully in the pot.

Master the pan sear: hot pan, dry skin, and the confidence to leave it alone until it’s golden and crisp.

This is Jamie’s kind of fast food: a complete, healthy salmon dinner on the table in about ten minutes.

Master the gentle heat, constant movement, and perfect timing behind a soft, silky omelette.

Learn how a spoonful of spicy harissa yogurt brings heat, coolness, and creaminess to one healthy plate.

Chilies bring the fire, anchovies bring the depth, and crispy pangrattato brings the crunch. Learn to balance all three.

Learn what to look for at the fishmonger: clear eyes, red gills, a fresh smell, plus Jamie’s trick for keeping fish dry and fresh at home.

Learn knife angles, where to cut, and how to work along the bones to lift clean fillets from a whole fish.

Master Jamie’s principle bread dough, the single base recipe behind loaves, rolls, flatbreads, and more.

Discover how to portion your fillets for even cooking, and how to get the most from every part of the fish.

Mix a refreshing, fruity margarita made for sharing: it pairs perfectly with a round of homemade pizzas and a table full of friends.

Discover how jam, citrus, and fresh herbs balance each other for a drink that’s fruity without being sugary.

Master Jamie’s legendary Sunday roast: perfectly cooked beef, rested properly, and carved with confidence.

Crème fraîche, lemon, and cracked pepper: learn how a few sharp, creamy touches lift smoked salmon to another level.

Learn how to fold flavors through your dough so every slice comes out of the oven seasoned and stunning.

Learn the secrets to deeply golden, caramelized roast potatoes: crunchy outside, fluffy inside, impossible to resist.

Learn the fundamentals of balancing and shaking a cocktail as Jamie mixes his playful strawberry jam margarita.

Round out the roast with towering Yorkshire puddings and a rich gravy built from the pan, the way Sunday intended.

From classic margherita to sweet endings, discover how one dough hosts a whole party of sweet and savory ideas.

From shaping to oven temperature, learn the baking fundamentals that take your bread from good to bakery-level.

Learn how to stretch, top, and bake pizza that blisters and crisps, no wood-fired oven required.

The same dough becomes golden turnovers. Learn to fill, fold, and seal them so nothing leaks and everything delights.

Turn the principle dough into a savoury centerpiece that can anchor a lunch, a picnic, or a dinner party.

Understand proofing: how time, warmth, and a good rise build flavor and structure before your loaf ever sees the oven.

Join Jamie at Max Bergius’s Secret Smokehouse to discover how the best smoked salmon is made: great fish, salt, smoke, and hand-pinboned craft.

Learn to knead properly and read the dough with your hands, so you know exactly when it’s smooth, elastic, and ready.

Discover how to toast and blend spices into a fragrant curry paste, and how to balance heat with sweetness and acidity.

Jamie’s pesto hits bold, bright, and fresh, with a secret ingredient that takes the classic somewhere new.

This squash curry proves vegetables can carry a curry. Hearty, warming, and easy enough for a weeknight.

A great sandwich is all about care. Learn how good bread, good butter, and good timing turn simple into special.

From pestle to plate in minutes. Master the technique and you’ll have a vibrant sauce for pasta, salads, or a little pizzetta.

Learn Jamie’s method for layering leaves, veg, fruit, and protein so every forkful has crunch, freshness, and bite.

Learn Jamie’s tips for perfect rice every time, the ideal partner for a rich, vibrant curry.

Learn the pesto principle, then swap herbs, nuts, and cheeses to invent your own versions from what’s in the fridge.

Master a few simple dressings and ratios that will lift any bowl of leaves, and learn when and how to dress them.

Pasta bianco is Jamie’s ultimate comfort food. Master the base and you have endless variations for busy weeknights.

Discover how butter, cheese, and pasta water emulsify into a silky white sauce that tastes far greater than its parts.

If you don’t have a plancha, a flat top grill like Francis, cook the potatoes on a cast iron pan with butter.

Simmer the shrimp briefly in that spicy broth, then let them soak. The longer they sit in the liquid, the better they get.

Roll and hand-cut eight different shapes from one dough, from tagliatelle to silk handkerchiefs, no pasta machine required.

Just flour and eggs. Learn Jamie’s foolproof fresh pasta dough and you’ll never look at the dried stuff the same way.

On your next camping trip, pack just a strip of meat and a bag of flour and you’ll eat like Francis does in the wild.

Travel from Jamie’s childhood pub in Essex to the kitchens that made him, and uncover the story of the world’s best-loved chef.

Master the feel of properly kneaded dough: silky, springy, and ready to rest. Your hands will learn what the recipe can’t tell you.

Spicy shrimp bites disappear fast at any gathering. Serve them as an appetizer, a side, or a snack straight from the pan.

This spicy pepper sauce is dangerously addictive. Learn the technique and keep a jar ready for shrimp, chicken, or anything that needs heat.

Francis invented the infiernillo, or little hell oven, about 20 years ago. Fire up this small inferno to bake your salt-crusted trout.

Respect the steaks’ placement on the grill and the importance of keeping it undisturbed with no “flipping and flopping.”

Plop it in the middle of the table or on the buffet for everyone to spoon in and help themselves.

Fire, smoke, and patience turn the humble potato into the star of the table. Learn Francis’s techniques for crispy, golden results on the grill.

Learn how to work spinach into your dough for a naturally vivid green pasta that tastes as good as it looks.

Learn to cook pasta properly and finish it in the pan, using starchy pasta water to bring the whole dish together.

Finely blend onions, mint, marjoram, and basil to form an herbaceous sauce. A wonderful accompaniment on the table.

Transform your eggplant dip: pierce the skin, rub with ghee, and roast it in embers for smokey – not burnt – flavor.

Sturdy paneer holds up over direct flame. A chickpea flour marinade clings to each cube and forms a light crust as it grills.

Parathas are a total crowd pleaser. You’ll definitely want to double this recipe because it’s impossible to eat just one.

Fold and roll out dough just like Asma. Have your family join in on the fun as it’s a great activity for the kids.

Give firm white fish a two-stage marinade: lemon, salt, and garlic first, then hung full-fat yogurt with mustard oil. Perfect for a feast around the fire.

What’s better than homemade flatbread? Bread fried in ghee, or clarified butter. It’s buttery, it’s crispy, it’s flakey, it’s delicious.

Marinate prawns in turmeric and salt, then seal them in small batches in hot oil. Say goodbye to rubbery, overcooked shrimp.

There are many types of sandesh, but Asma infuses hers with saffron for a nuanced floral complexity. You can also try rose or lavender.

Slowly reduce milk with Indian bay leaf and green cardamom pods so the spices infuse a wonderful aroma and flavor.

Light up the grill and learn how to control heat and cook each ingredient to perfection.

Jamie teaches recipes as principles. Learn the method once and you’ll be able to riff on it for the rest of your life.

Discover Jamie’s approach to relaxed, joyful cooking: taste as you go, trust your instincts, and don’t sweat the wobbles.

Jamie shows you how to duck and dive around the seasons, adapt to whatever life throws at you, and make each dish truly yours.

Turn seasonal fruit into a showstopping dessert with almost no effort: silky ricotta, a drizzle of honey, and crunchy hazelnuts to finish.

Learn how a hot grill transforms peaches, plums, and apricots, charring the sugars for smoky-sweet depth.

Slow-roast stone fruit until jammy and caramelized. One tray works for breakfast, dessert, or something in between.

Discover how to balance flavors and textures so a salad stops being a side and becomes the star of the table.

Watch and learn as Jamie cooks over open flame, reading the heat instead of the dial.

No instructions in this special ASMR lesson: just watch, listen to the pan and the fire, and let Jamie’s technique sink in.

Go on an inspiring journey to Jamie’s home and city, to uncover his influences and get inspired to start cooking.

Discover the stories behind Jamie and his food as you immerse yourself in a cinematic journey through his life in Essex and London.

Discover the secrets to smooth, buttery mash, the only side a great pie really needs.

Transport yourself to the Caribbean and make Kwame and Jewel’s favorite rum-based libation.

Simmer gungo peas gently, then cook your rice in the pea broth and coconut milk for that signature brown color.

Soak dried beans overnight for tender, never tough, skins, then simmer low and gentle so every plump bean holds onto its skin.

Sear the oxtails in batches, never crowd the pan, then simmer them in gelatinous stock until the gravy turns glossy and velvety.

Infuse with the foundational flavors of Jamaican cookery: allspice berries, thyme, scallions, and Scotch bonnet chiles.

Stew red and pigeon peas on a low heat with salted meat to develop and layer rich flavors of this smokey and unctuous broth.

Make a huge pot of this ‘magic liquid’ for the whole family to taste the love.