{"id":3367,"date":"2018-04-09T10:04:21","date_gmt":"2018-04-09T09:04:21","guid":{"rendered":"http:\/\/www.mostlyfood.co.uk\/wp\/?p=3367"},"modified":"2018-03-29T11:39:12","modified_gmt":"2018-03-29T10:39:12","slug":"jamie-at-home","status":"publish","type":"post","link":"https:\/\/testing22.mostlyfood.co.uk\/index.php\/jamie-at-home\/","title":{"rendered":"Jamie at Home – Jamie Oliver – review"},"content":{"rendered":"

\"cookbook I am not always too keen to review celeb cookbooks. Any that grace these pages will be there because I think these people are in some way a cut above the average TV chef. Yes, I do enjoy Jamie Oliver.
\n<\/span><\/p>\n

I have been fighting shy of reviewing anything by Jamie Oliver just because he is so celebrated. He doesn\u2019t need the publicity and I don\u2019t need another book… so why bother? It\u2019s simply that I like his food. I remember him when he was young(er) and Naked presenting food which was exactly what I wanted to eat. His infectious good humour made cooking accessible to a new generation (OK, that doesn\u2019t include me) and helped to make food trendy. Anyone who encourages a nice bit of cooking and good food has got my attention.<\/p>\n

I have watched Jamie Oliver at Home on TV and it\u2019s evident that this lad does love his food. Yes, he is a chef but also a man who eats, and wants to provide the best for family and friends. The best doesn\u2019t need to be complicated and fussy food with a raft of posh ingredients. We are talking simple and fresh with a dash of imagination.<\/p>\n

Jamie at Home is a book about a cook and his cooker, and a guy with a garden. Don\u2019t be put off if you only have a window-box on the 6th floor. The important element is seasonal freshness, so if you can\u2019t grow your own, buy from your nearest market.<\/p>\n

Plenty of advice on growing<\/h4>\n

This book is divided by season and then by ingredient. For example Spring has asparagus, eggs and rhubarb; Autumn sees chillies and peppers, game \u2013 both feathered and furry, mushrooms, orchard fruit and pickles. There is plenty of advice on growing produce and suggestions for varieties of vegetables. The photography by David Loftus is striking and helps to make this volume a charming ramble through the gardening year.<\/p>\n

The food has that Oliver touch of simplicity. It\u2019s the sort of cooking that represents the way we eat today… or should eat. It has that wholesome feel but without being off-putting to those who have no interest in \u201cGreen\u201d \u201cOrganic\u201d \u201cEarth-saving\u201d \u201cYoghurt and sandals\u201d. It\u2019s sensible and tasty grub and not at all cheffy.<\/p>\n

Jamie has a delightful recipe for Crispy Asparagus Soldiers with Soft-boiled Eggs which is a combination of comfort and joy. Eggs and soldiers (traditionally the \u201csoldiers\u201d are fingers of bread or toast – nothing to do with the military so you can quite happily offer this to pacifists) were always a favourite supper or breakfast for kids. The asparagus wrapped with thinly sliced pancetta or smoky bacon elevates this dish to swanky adult fare.<\/p>\n

Potato Salad with Smoked Salmon and Horseradish Cr\u00e8me Fraiche looks lovely and would make a great summer lunch or starter for a smart evening meal. It\u2019s simple to prepare and relies on the marriage of well-chosen ingredients to give impact.<\/p>\n

Bubble and Squeak is my pick<\/h4>\n

What could be more traditional than Blackberry and Apple Pie! It\u2019s my preferred fruit dessert and I didn\u2019t think it could be improved upon. Jamie makes a delicious addition to the usual ingredients in the shape of stem ginger. This provides just a hint of warming spice without masking the flavour of the blackberries. If you are not a lover of pastry then make the pie filling and serve with vanilla ice cream or cr\u00e8me fraiche for a light and summery dessert.<\/p>\n

Bubble and Squeak with Sausages and Onion Gravy is my pick of this book. It\u2019s traditional British fare and originally made on Monday with Sunday\u2019s leftovers. Jamie cooks the winter vegetables from scratch and serves with venison or beef sausages. The bubble and squeak (the name refers to the sound of frying veggies) is also delicious served with fried eggs.<\/p>\n

Jamie at Home \u2013 Cook Your Way to the Good Life will be well received by Jamie Oliver\u2019s legion of fans, and also appreciated by those who want to grow and eat their own produce, and those who just enjoy simple, appetising food.<\/p>\n

Jamie at Home \u2013 Cook Your Way to the Good Life
\nAuthor: Jamie Oliver, Photography: David Loftus
\nPublished by: Michael Joseph \u2013 Penguin
\nPrice: \u00a325.00
\nISBN978-0-718-15243-7<\/p>\n

 <\/p>\n

Cookbook review by Chrissie Walker \u00a9 2018<\/em><\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

I am not always too keen to review celeb cookbooks. Any that grace these pages will be there because I think these people are in some way a cut above […]<\/p>\n","protected":false},"author":2,"featured_media":20797,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[20,22],"tags":[162,1031,1032],"class_list":["post-3367","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-books","category-cookbooks","tag-celebrity-chefs","tag-jamie-at-home","tag-jamie-oliver"],"yoast_head":"\nJamie at Home - Jamie Oliver - review - Mostly Food and Cocktails<\/title>\n<meta name=\"description\" content=\"Jamie Oliver at Home is a book about a cook and his cooker, and a guy with a garden. 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