Massive thanks to Rob McCleary from @themodernpantry working with the apprentices. Rob is a great supporter of #fifteen as he is also running Supper Club @thebigfeastival Tonight with two of our graduates who work at @themodernpantry Thank you so much for your support Rob bloody Top man thank you . #apprenticeweek2015
#recipeoftheday guys a new one up on website - easy veggie stir-fry! Feel free to finely chop and add some chilli to this dish, as well as any leftover veg you might have in the fridge. A thumb-sized piece of fresh ginger cut very finely into matchsticks is delicious thrown into the mix, too. recipe up on jamieoliver.com Happy Friday!! JO x #recipe
So my Mobil Pub is all fired up to go down to @thebigfeastival and today starts three days of Cooking, dancing and bonkers fun!! 21.000 food lovers hanging out having a good time fingers crossed for the weather !! We have some truly amazing chefs, cooks , authors , food trucks , restaurants and vendors coming and some massive music acts !! And remember this festival has a heart I started it 6 years ago to raise funds for @jamiesfifteen so hopefully this year will fund 5 of our students GOOD times see you there guys .......Doom Bar..... My usual please :) #jamieoliver xx #ontheroadto #thebigfeastival
Two lovely & Super talented Fellas came along to chefs week today to inspire the Fifteen students... Master pastry chef @eric_lanlard and exec chef from Duck and Waffle @dandoherty_ thank you gentlemen top Boys it means such a lot that you come in v grateful .... Big love #jamieoliver
Guys today my new book Everyday Super Food hits the shelves here in the UK !!! I'm really proud of it I've been on a complete journey through the world of nutrition, and travelled all over this wonderful planet of ours meeting the healthiest people living the longest lives to uncover their secrets !! You can cook from this book every day – I'm talking breakfast lunches dinners and snacks – and my hope is it will be really useful to you and have a positive impact on your life, I promise you'll enjoy it too - what's not to love...?? Big love to @penguinukbooks and all the gang that helped me along the way. If you want to buy your copy simply hit the link in my profile love j XXX #JamiesSuperFood #instavid
Hi guys so Chef's week with the @jamiesfifteen apprentices continues and I had a quick hug with the very talented Welsh Dragon that is Jonathan Woolway head chef of the world famous @st.john.restaurant restaurant and of course our very own Very talented Swedish head chef @robbinholm ..... I'm just feeling very very blessed to have such amazing support from the London's best chefs for my students and foundation after 13 long years !!! Good times big love #jamieoliver x x x
loverly people under 2 days till @thebigfeastival kicks off! Last chance guys to win a couple of day passes for Sunday!! Been loving all the creative captions so far... So all you have to do to win is caption this picture! I will pick the funniest/ most creative and drop you a DM if you are the WINNER.
You got 24hours!! get captioning and sorry can only get you the tickets if you are in the UK.
Big Love! And if you still fancy coming there are a few Friday tickets going over on the @thebigfeastival website. JO xxx
hey guys #recipeoftheday is the main man @gennarocontaldo spaghetti alla puttanesca. Healthy, super easy and a quick one to get sorted for dinner tonight. recipe up on jamieoliver.com JO x #pasta #dinner
a collage of some of the incredible dishes that the team have created at #fifteen for Apprentice Week @jamiesfifteen Our current apprentices will take over the running of the restaurant and how they perform will determine their grade with us. It's such an important part of their training and as a special treat for them as some of the UK's top chefs will be in the kitchen at lunch and dinner helping the students. If you would like to make a booking details at @jamiesfifteen big love #jamieoliver xxx
I recon 7 more days until the end of courgette season this year but these beauty's are straight off to @jamiesfifteen ...... I like to do so many things with these I love to stuff them with beaten ricotta herbs lemon zest Thyme tips and slowly braise them in a Fresh tomato sauce yum !! in risottos with mint and amazing crumbly goats cheese or just fried in batter maldon sea salt and lemon juice !!! Or raw like a carpaccio with leafy lemons the best olive oil and shaved cheese and delicate herbs yum what's your favourite ways to eat them??
Big love to Sam Clark from Moro one of my favourite restaurants in London for cooking with our Fifteen apprentices Today on Chefs Week and sharing his skills with our soon to be Graduates ! Thank you Big love JO xx
Apologies for bad grammar I'm in the veg patch rushing -I love Tomatoes...over the hundreds of years many different tomatoes have been grown for different facets.... There colour, shape, size , thickness of skin making them either better for storing or preserving or so thin and delicate that they pop in your mouth but can only be eaten within a few hours of picking , some grown as they make great sauce etc anyway all the different culinary uses has shaped many of the heritage tomatoes we see today and these tomatoes here are primarily for Stuffing !!! So there hollow !! There So cool, there delicious and bake beautifully intensifying but holding there shape but becoming super tender anyway just sharing tomato thoughts !!:):):) these are called Monserrat' and 'yellow stuffer' order them online and grow them they will make you happy
Morning guys #recipeoftheday is my fragrant, zingy little crab salad... its super fresh and has a great chilli kick to it... crab, chilli & pink grapefruit salad! Recipe up on Jamieoliver.com or hit the link in my profile for a whole load of new salad recipes up on the website. JO xx #salads
I had to repost this great picture my wife @joolsoliver took last week ...I'm back to work now but this picture just sums up the best of a good old British Summer Holiday in Cornwall so nice we just loved it