In this Q&A, we dive into the culinary world of Jamie Oliver, the beloved
chef and cookbook author known for his passion for accessible, delicious
food. Jamie shares his must-have kitchen tools, from a sharp knife to a
pestle and mortar, and talks about cooking with his son, Buddy, who’s
becoming quite the little chef himself. He reveals his go-to dishes for
impromptu gatherings, like a versatile roast chicken or a quick Italian-
inspired feast, and discusses how he stays on trend by listening to what
people need. Jamie also offers insight into his unique recipe creation
process, balancing creativity, practicality, and health.
What is the one kitchen item you can't live without?
Am I allowed to say a really good pan?! Also, a decent sharp knife is essential when it comes to being both safe and efficient in the kitchen. Otherwise I’d say either a speed peeler, for adding delicate texture and interest to salads, or a pestle and mortar, which is key for adding big flavour. Think everything from bashing up fresh herbs, garlic and nuts for a beautiful pesto, to making gorgeous rubs, marinades, flavoured salts and spice pastes.
How do you keep coming up with ideas that are always on trend/current?
I listen very hard to what people are excited, scared, annoyed, or frustrated by, and try to write solutions in food. I try to do it as close to printing as possible so things are on trend or relevant – it’s hard, but rewarding.
For an impromptu meal with friends and family, which dish do you always turn to for something quick and delicious that will still impress your guests?
I don’t think you can go far wrong with a roast chicken, and there’s so much you can do with them, so many different ways you can go on the flavour front. Also, the oven does all the hard work, so that always helps. I’ve put a last-minute style feast in the book actually that’s Italian inspired and a really great principle to follow. For starters, you jazz up a load of those shop-bought antipasti, creating an epic spread, then I’ve done a really simple yet elegant pasta for the main, using one of my favourite shortcuts – cutting up fresh lasagne sheets to mimic fresh pasta. It’s such a good timesaver. A nice cocktail or two, and you’re onto a winner.
“I really care and want people to be inspired and grow their skills
so they go on to live happier, healthier lives.”
Your son Buddy is a great little chef himself. Does he enjoy helping out when preparing for a family get-together?
Buddy is such an asset in the kitchen and he’s been getting amongst it since he was really little. His knife skills are getting really good now. He’s always happy to help out, and to be honest, all the kids have had their moments. Poppy and Daisy are out doing their own thing a lot now but when they were younger they’d always be picking herbs and helping with jobs here and there – Petal’s the same. And River, well if there’s music playing and he can dance while he helps you, he’s there!
How do you create recipes?
My process is very unusual – every book is different. It’s a constant argument between what the readers want, what’s available in most supermarkets and markets, and the creative recipes I’m trying to write. Basically, there are three egos in the room having a scrap, and the best results are always when you find a good balance. There’s no point in using lots of expensive or hard-to-find ingredients, or too many things that are really indulgent and bad for you. The book has to have a little bit of everything for everyone – it can’t be too technically frightening for people who don’t cook much. All in all, it’s a very emotional, complicated creative process – it’s hard to explain, but I can assure you that I take it really seriously. I really care and want people to be inspired and grow their skills so they go on to live happier, healthier lives. It’s not just about making a pretty-looking cookbook – there’s so much more that goes into it.
Jamie’s latest book, Simply Jamie, is out now.
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