Jamie Oliver is back with a new cookbook and TV show. Here are three recipes to try at home.


1 onion

4 cloves of garlic

4cm piece of ginger

1/2 a bunch of fresh coriander (15g)

2 fresh red chillies

1tsp each of cumin seeds, mustard seeds, ground turmeric, garam masala, fenugreek seeds

1 big handful of fresh curry leaves

Groundnut oil

2tbsp (heaped) crunchy peanut butter

1tbsp mango chutney

2tbsp tamarind paste

12 finger aubergines (800g total)

1 x 400g tin of light coconut milk

250g ripe mixed-colour cherry tomatoes

Sea salt and black pepper

1. Preheat the oven to 190oC/375oF/gas 5. Peel the onion, garlic and ginger, place in a food processor with the coriander stalks and chillies (deseed if you like), and whiz to a fine paste.

2. Put the spices and curry leaves into a 25cm x 35cm roasting tray on a low heat with two tablespoons of oil and fry for one minute, or until smelling fantastic, stirring constantly. Tip in the paste and cook for five minutes, or until softened, stirring regularly.

3. Stir in the peanut butter, mango chutney and tamarind paste, season with a good pinch of sea salt and black pepper, then scrape into a bowl, adding a splash of water to loosen to a paste, if needed.

4. Leaving them intact at the stalk, cut the aubergines into quarters lengthways, rub and stuff them generously with all the paste, then arrange them in the tray (if using regular aubergines, simply trim then cut into 1cm-thick rounds and sandwich the paste between them).

5. Place the tray on a medium heat and fry for five minutes, turning halfway. Add the coconut milk, roughly chop and sprinkle over the tomatoes, season well with salt and pepper, and bring to the boil.

6. Cover with tin foil and roast for 40 minutes, or until thickened and reduced, removing the foil halfway. Season to perfection and scatter over the coriander leaves.

To serve: Always good with fluffy rice, poppadoms, yoghurt and extra fresh chilli.

VEGGIE PAD THAI (serves 2)

150g rice noodles

Sesame oil

20g unsalted peanuts

2 cloves of garlic

80g silken tofu

low-salt soy sauce

2tsp tamarind paste

2tsp sweet chilli sauce

2 limes (juiced - plus extra wedges for serving, if you like)

1 shallot

320g crunchy veg, such as asparagus, purple sprouting broccoli, pak choi, baby corn

80g beansprouts

2 large eggs

Olive oil

Dried chilli flakes

1/2 a cos lettuce

1/2 a mixed bunch of fresh, basil, mint and coriander (15g)

1. Cook the noodles according to the packet instructions, then drain and refresh under cold running water and toss with one teaspoon of sesame oil.

2. Lightly toast the peanuts in a large non-stick frying pan on a medium heat until golden, then bash in a pestle and mortar until fine, and tip into a bowl.

3. Peel the garlic and bash to a paste with the tofu, add one teaspoon of sesame oil, one tablespoon of soy, the tamarind paste and chilli sauce, then squeeze and muddle in half the lime juice.

4. Peel and finely slice the shallot, then place in the frying pan over a high heat. Trim, prep and slice the crunchy veg, as necessary, then dry-fry for four minutes, or until lightly charred (to bring out a nutty, slightly smoky flavour).

5. Add the noodles, sauce, beansprouts, and a good splash of water, toss together over the heat for one minute, then divide between serving bowls.

6. Wipe out the pan, crack in the eggs and cook to your liking in a little olive oil, sprinkling with a pinch of chilli flakes.

7. Trim the lettuce, click apart the leaves and place a few in each bowl. Pop the eggs on top, pick over the herbs, and sprinkle with the nuts. Serve with lime wedges for squeezing over, and extra soy, to taste.


1 ripe avocado

350g ripe mixed-colour cherry tomatoes

100g baby spinach

3 spring onions

1/2 a bunch of fresh coriander (15g)

1 lime (juiced - plus more wedges for serving, if you like)

Extra virgin olive oil

1 large egg

1 mug of self-raising flour

1 mug of semi-skimmed milk

Olive oil

300g cottage cheese

Hot chilli sauce

Sea salt and black pepper

1. Halve, destone, peel and finely slice the avocado and quarter the tomatoes, then place in a salad bowl with a quarter of the spinach. Trim, finely slice and add the spring onions and pick in the coriander leaves, then squeeze over the lime juice. Drizzle with one tablespoon of extra virgin olive oil, season to perfection with sea salt and black pepper, toss to coat and put aside.

2. Crack the egg into a blender, add the flour, milk, remaining spinach and a pinch of salt and pepper, then blitz until smooth. Place a large non-stick frying pan on a medium heat, rub the pan with a little olive oil, then pour in a thin layer of batter, swirling it up and around the edges. Cook on one side only for two minutes, or until lightly golden, then stack up on a serving plate and repeat.

3. Top each pancake with dollops of cottage cheese, the avocado salad, and a few good shakes of chilli sauce. Really nice served with extra lime wedges for squeezing over, and a fried egg on top, if you fancy.

Meat-Free Meals airs on Channel 4 this September. Veg by Jamie Oliver, photography by David Loftus and Paul Stuart, is published by Penguin Random House (c) Jamie Oliver Enterprises Ltd (2019 Veg), £26.