Jamie at Home

Jamie prepares tomato salad and fusilli with salsa rossa cruda, oven-baked sausage ragu, and a pale pink tomato and vodka consommé.

Jamie makes deep-fried courgette flowers stuffed with ricotta and mint. He shows off the qualities of courgettes with a raw courgette salad to accompany some freshly grilled mackerel.

Jamie hosts the perfect barbecue as he cooks up everything from shellfish to lamb, chicken, ribs, and even greens on the grill. Jamie reveals the secrets of his favourite barbecue sauce.

Jamie cooks three very different recipes to show the versatility of beans. Coloured runner beans go into a hearty runner bean stew, French beans make up a marinated bean salad, and he makes the best homemade baked beans using beautiful borlotti beans.

Jamie pulls up some of his first onions of the year, and makes a crisp and fresh cheese and onion salad.

Jamie makes juicy pork chops with roasted carrots and beetroot, an Indian raw carrot salad, and foil-roasted smoked beetroot with beef and a cottage cheese dressing.

Jamie makes the perfect potato salad using freshly dug potatoes; Jamie explores beneath the soil with gardener Brian; Jamie makes a tasty Spanish omelette and a roast chicken.

With peppers and chillies on the menu, Jamie makes a delicious spicy pork goulash using a variety of ingredients from the capsicum family.

Jamie Oliver cooks some great recipes and the perfect mushroom risotto, using mushrooms from his local foresting.

Jamie applies Asian, European and British cooking principles to get the best out of each bird in an attempt to demonstrate how versatile game birds are.

Jamie looks for other things to do with pumpkins than turn them into Halloween lanterns. His has a bumper crop in fascinating varieties, shapes, colours, and textures.

Jamie's version of a bagna cauda, herb omelette salad, Japanese-style tuna sashimi, and sprouting herb salad.