Jamie Oliver wins praise for new show 'Jamie: Keep Cooking and Carry On' in response to COVID-19

Everything you need to know about Jamie Oliver's new show Jamie: Keep Cooking and Carry On

Updated on 01 April 2020 • Written By Rosie Conroy

Jamie Oliver wins praise for new show 'Jamie: Keep Cooking and Carry On' in response to COVID-19

Jamie Oliver has launched a new cooking programme, Jamie: Keep Cooking and Carry On, in response to Coronavirus and has in return won praise from viewers.

The show first aired on Monday 23 March, and will run for five 30-minute episodes each consecutive evening until the following Friday.

The popular celebrity chef turned around a whole new concept in record time to help home cooks manage meals with just a few fresh ingredients. In collaboration with Channel 4, the concept sees simple recipes mainly made from a handful of store cupboard things. As well as complete meals, the chef offers handy tips, tricks, hacks and shortcuts to ensure people are being creative with the things they already have in their homes.

From using tinned produce to making the most of freezer foods, Jamie Oliver and his team hope to inspire the nation and dissuade from stockpiling, instead offering ideas for how to use existing things we all commonly have in our kitchen.

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Viewers have been quick to voice their appreciation of the chef's efforts, labelling the programme as 'fantastic' and 'priceless'. One fan, @cla1rymary on Instagram, said, 'My two boys have had a great time making some homemade pasta with smoked bacon and used your recipe for the sauce. It’s a fantastic, the kids loved it. No more shop bought pasta in this house', while '@rajanrussell' commented that, 'Times like now, this sort of thing is absolutely priceless.'

Speaking about the show before it aired, Jamie said, ‘Cooking nutritious meals for yourself and your loved ones has never been more important.’

Hinting at the quick-fire format he continued, saying, ‘This show will be packed with easy and delicious recipes that the whole family can enjoy, plus loads of tips, tricks and hacks for simple swaps and ways you can make the recipes work with what you’ve got.

‘Let’s big up those store cupboard and freezer faves and hero recipes you can take lots of ways.'

If you’ve missed out on some of your favourite dinner staples due to empty supermarket shelves, you might want to use extended time at home to learn how to make the basics. Throughout the programmes Jamie tutors people through how to make popular fillers like bread and pasta from scratch.

The show supposedly went from pitch to production in a matter of days, in direct response to the Coronavirus pandemic. Zoe Collins, chief content officer at the Jamie Oliver Group has expressed how proud she is of the team to create a show so quickly.

‘I’m extremely proud of our team, who has responded to this challenge to turn around a brand new series in a matter of days,’ she said.

‘The show is a direct response to thousands of requests we have been receiving from people who are looking for some inspiration and assurance to help them through this difficult time – and Jamie is a trusted voice to deliver that. We intend the show to be uplifting and very, very useful.’

Keep Cooking and Carry On by Jamie Oliver: Episode One

During the first programme viewers were treated to a whole range of quick recipes in just half an hour. A versatile veggie chilli kicked things off which can be made in bulk and frozen. Jamie then showed viewers how to make speedy fresh pasta that doesn't require a machine, as well as a simple tomato sauce and a step-by-step for carbonara. A pea pesto finished things off for a healthy way to get veg into little ones while also ensuring they polish off what's on their plates. All recipes are below.

Keep Cooking and Carry On by Jamie Oliver: Episode Two

The second episode of Jamie: Keep Cooking and Carry On saw the celebrity chef rustle up a whole host of classics in a jiffy. We're talking a clever fish pie that makes use of frozen peas for a sweet and savoury topping as well as homemade bread that can be knocked up in just over half an hour. Jam jar dressings were also talked through, with Jamie making a few different suggestions for ways to pep up crunchy veggies and salad ingredients at home with only a handful of ingredients. As with episode one, recipes are found below. 

Keep Cooking and Carry On by Jamie Oliver: Episode Three

In the third episode of Keep Cooking and Carry On, Jamie has a handy hack for anyone running low on fresh produce. His freezer-raid risotto utilises pre-chopped veggies to top up your five-a-day without you having to hit the shops, which results in a popular family meal. Other recipes include a veg-packed tomato sauce which can be used for pastas, pizzas, soups, curry bases and more as well as an eggless chocolate cake that only needs six ingredients. Find the recipes all on Jamie’s website if you’re feeling inspired.

Keep Cooking and Carry On by Jamie Oliver: Episode Four

Towards the end of the week, in episode three, Jamie kicks things off with a weekend family favourite: pizza. The chef shows how to make a cheat’s version of a deep pan crust by knocking up a from-scratch pizza dough base and then cooks it in a frying pan with lots of lovely toppings for a crisp bottom and soft top. Taking things to a slightly more grown up level, Jamie then showed viewers how to make a rich beef and oxtail stew, perfect for serving with mash for a comforting Saturday night feast.

Keep Cooking and Carry On by Jamie Oliver: Episode Five

Originally set to be the final episode of Jamie: Keep Cooking and Carry (which he apparently filmed in just three hours) rounds things off nicely with a couple of all-time classics. The popular celebrity chef whips up a warming chicken curry as well as a rich minestrone soup, both of which can be made in bulk and frozen for homemade ready meals to defrost on any night of the week.

Keep Cooking and Carry On by Jamie Oliver: Episode Six

After abandoning the film-crew and having to film with his family from home, Jamie shares how you can whip up a super-quick green sauce for pasta, and heads into his archives to find a simple five-ingredient chicken pie and a vegetable rösti you can create with whatever vegetables you have in your fridge or freezer.

Keep Cooking and Carry On by Jamie Oliver: Episode Seven

Episode seven was a positive feast with cheesy quesadillas that can be adapted to suit the ingredients you have to hand. In another throwback, budget-friendly meatloaf and a simple stir fry recipe that can help make the most of leftovers were featured.

Keep Cooking and Carry On by Jamie Oliver recipes

Below you will find the recipes features in every episode and don't forget, you can always swap items in and out depending on what you have in your cupboards.

Keep Cooking and Carry On by Jamie Oliver: Episode one recipes

Jamie Oliver's Pea Pesto
Serves: 2  
Cook time: 10 minutes
Calories per serving: 574

Ingredients:

  • 100 g frozen peas
  • ¼ of a clove of garlic

  • 2 sprigs of fresh basil or mint

  • 30 g pine nuts

  • 30 g Parmesan cheese , plus extra for grating

  • Extra virgin olive oil

Method:

1. Sit a sieve in the pan of pasta as it cooks, add the peas and blanch for 2 minutes.

2. Peel the garlic and place in a pestle and mortar with a pinch of sea salt. Tear in the herb leaves and add the pine nuts.

3. Drain the peas and add them to the mix, then roughly bash it all up to whatever texture you like.

4. Finely grate in the Parmesan, and add about 2 tablespoons of extra virgin olive oil – enough to give you a spoonable consistency – then mix and season to perfection with salt and freshly ground black pepper. Drain the pasta, reserving a mugful of starchy cooking water. Toss with the pesto, loosening with some splashes of cooking water.

5. Transfer to plates, and finish with a little drizzle of extra virgin olive oil and an extra grating of Parmesan, if you like.

Jamie Oliver's Easy Tomato Sauce
Serves: 2  
Cook time: 10 minutes
Calories per serving: 354

Ingredients:

  • 2 cloves of garlic

  • Olive oil

  • 1 x 400 g tin of good quality plum tomatoes

  • Optional: extra virgin olive oil

Method:

1. Peel and finely slice the garlic, then place in a non-stick frying pan on a medium heat with 1 tablespoon of olive oil. Stir regularly until lightly golden.

2. Pour in the tomatoes, either scrunching them through your hands, or breaking them up with a wooden spoon. Let it simmer on a low heat until your pasta is cooked.

3. Use tongs to drag the pasta straight into the sauce, letting a little starchy cooking water go with it.

4. Toss well over the heat, then serve. I like to finish with a drizzle of extra virgin olive oil.

Jamie Oliver’s Versatile Veggie Chilli
Serves: 4 
Cook time: 1 hour
Calories per serving: 369

Ingredients:

  • 500 g sweet potatoes 

  • 1 level teaspoon cayenne pepper , plus extra for sprinkling 

  • 1 heaped teaspoon ground cumin , plus extra for sprinkling 

  • 1 level teaspoon ground cinnamon , plus extra for sprinkling 

  • olive oil 

  • 1 onion 

  • 2 mixed-colour peppers 

  • 2 cloves of garlic 

  • 1 bunch of fresh coriander (30g) 

  • 2 fresh mixed-colour chillies 

  • 2 x 400 g tins of beans, such as kidney, chickpea, pinto, cannellini 

  • 2 x 400 g tins of quality plum tomatoes 

  • lime or lemon juice, or vinegar , to taste

Method:

1. Preheat the oven to 200°C/400°F/gas 6.

2. Peel and chop the sweet potatoes into bite-sized chunks, then place onto a baking tray.

3. Sprinkle with a pinch each of cayenne, cumin, cinnamon, sea salt and black pepper, drizzle with oil then toss to coat. Roast for 45 minutes to 1 hour, or until golden and tender.

4. Peel and roughly chop the onion. Halve, deseed and roughly chop the peppers, then peel and finely slice the garlic.

5. Pick the coriander leaves, finely chopping the stalks. Deseed and finely chop the chillies.

6. Meanwhile, put 2 tablespoons of oil in a large pan over a medium-high heat, then add the onion, peppers and garlic, and cook for 5 minutes, stirring regularly.

7. Add the coriander stalks, chillies and spices, and cook for a further 5 to 10 minutes, or until softened and starting to caramelise, stirring occasionally.

8. Add the beans, juice and all. Tip in the tomatoes, breaking them up with the back of a spoon, then stir well.

9. Bring to the boil, then reduce the heat to medium-low and leave to tick away for 25 to 30 minutes, or until thickened and reduced – keep an eye on it, and add a splash of water to loosen, if needed.

10. Stir the roasted sweet potato through the chilli with most of the coriander leaves, then taste and adjust the seasoning, if needed.

11. Finish with a squeeze of lime or lemon juice or a swig of vinegar, to taste, then scatter over the remaining coriander. Delicious served with yoghurt or soured cream, guacamole and rice, or tortilla chips.

Jamie Oliver’s Super Quick Fresh Pasta
Serves: 2
Cook time: 15 minutes
Calories per serving: 169

Ingredients:

  • 2 large handfuls of plain flour , plus extra for dusting

Method:

1. Put the flour in a bowl, then gradually mix in just enough water to bring it together into a ball of dough (if it’s sticky, add a little extra flour).

2. Knead for just a couple of minutes, or until smooth and shiny.

3. On a flour-dusted surface, use a rolling pin to roll out the pasta to about 2mm thick.

4. Dust it well with flour, then loosely roll it up. Use a sharp knife to slice it ½cm thick, then toss it with your hands to separate the strands.

5. Cook in boiling salted water for 2 minutes, then drain and toss with your chosen sauce.

Jamie Oliver’s Easy Carbonara
Serves: 2
Cook time: 10 minutes
Calories per serving: 454

Ingredients:

  • 2 rashers of higher-welfare smoked streaky bacon

  • olive oil

  • 2 free-range eggs

  • 30 g Parmesan cheese , plus extra for grating

Method:

1. Slice the bacon and place in a non-stick frying pan on a medium heat with half a tablespoon of olive oil and a really good pinch of black pepper. Leave it to get super-golden and crispy, tossing occasionally, then turn off the heat.

2. Meanwhile, beat the eggs in a bowl, then finely grate in the Parmesan and mix well.

3. Use tongs to transfer your pasta straight into the pan and toss with the bacon.

4. Pour the Parmesan eggs into the pan, and keep everything moving, loosening with splashes of the pasta cooking water until you have a silky sauce. Make sure the pan isn’t too hot otherwise the eggs will scramble.

5. Plate up the pasta, and finish with an extra grating of Parmesan.

Keep Cooking and Carry On by Jamie Oliver: Episode two recipes 

Jamie Oliver’s Easy Homemade Bread
Serves: 2 large loaves
Cook time: 45 minutes plus proving time
Calories per serving: 147

Ingredients:

  • 1 x 7 g sachet of dried yeast

  • 1 kg strong bread flour , plus extra for dusting

Method:

1. Pour 650ml of tepid water into a large bowl. Add the yeast and mix with a fork for a couple of minutes.

2. Pour in most of the flour and half a teaspoon of sea salt, then use a fork to mix together until you can’t move it anymore.

3. Now get your clean hands in there and bring it together as a ball of dough, adding more flour as you need to stop your hands and the dough sticking.

4. Transfer the dough to a flour-dusted surface and keep it moving, kneading, pushing and stretching it for 5 minutes, or until you have a silky and elastic dough.

5. Use your floured hands to shape the dough into a rough ball, put it in a bowl, flour the top and cover with a clean, damp tea towel. Allow it to prove for about an hour or an hour and 30 minutes, or until doubled in size – ideally in a warm, draught-free place.

6. Once the dough has doubled in size, knock the air out by punching it with your fist, then kneading for 30 seconds.

7. You can now shape it or flavour it as required – folded, filled, traybaked, whatever – and leave it to prove for a second time, for 30 minutes to an hour, or until it has doubled in size once more.

8. Preheat the oven to 180ºC/350ºF/gas 4.

9. Carefully transfer your bread dough to the oven and gently close the door. Bake for about 35 minutes, or until golden. You can tell if it’s cooked by tapping its bottom – if it sounds hollow it’s done; if it doesn’t then pop it back in for a little longer.

10. Once cooked, place your loaf on a cooling rack and allow to cool.

Jamie Oliver’s Sweet Pea and Fish Pie
Serves: 8
Cook time: 1 hour 30 minutes
Calories per serving: 398

Ingredients:

  • 1 kg potatoes

  • 400 g frozen peas

  • 1 lemon

  • 40 g unsalted butter

  • 2 carrots

  • 2 onions

  • olive oil

  • 500 ml semi-skimmed milk

  • 2 x 150 g frozen salmon fillets , sustainably sourced

  • 2 x 100 g frozen white fish fillets , sustainably sourced

  • 65 g plain flour

  • 100 g frozen spinach

  • 125 g frozen cooked peeled prawns , sustainably sourced

  • 1 heaped teaspoon English mustard

  • 40 g Cheddar cheese

  • sea salt

  • freshly ground black pepper

Method:

1. Preheat the oven to 180ºC/350ºF/gas 4.

2. Peel the potatoes and cut into large even-sized chunks, then cook them in a large pan of boiling salted water for 15 minutes, or until soft, adding the peas for the last 2 minutes. Drain and mash well with a pinch of sea salt and freshly ground black pepper, the zest from the lemon and the butter. Set aside.

3. Peel and chop the carrots and onions, then fry them in a large ovenproof pan (roughly 30cm in diameter) with 1 tablespoon of oil over a medium heat for 15 minutes, or until softened but not coloured, stirring occasionally.

4. Meanwhile, heat the milk in a pan on a medium heat. Once simmering, add all the frozen fish fillets and cook for around 10 minutes, or until cooked through, then use a slotted spoon to transfer them to a plate, taking the pan off the heat.

5. Stir the flour into the carrots and onions, then gradually add the warm milk, a ladleful at a time, stirring continuously until you have a smooth sauce. Stir in the spinach until thawed and incorporated, then season to perfection.

6. Flake in the cooked fish fillets (carefully remove and discard any skin or bones), add the prawns and mustard, along with the juice of half the lemon, grate in the Cheddar, and stir gently to combine.

7. Top with the pea-spiked mash and smooth out, scuffing it up slightly with a fork to give it texture that will crisp up. Bake for 30-40 minutes, or until beautifully golden. Serve with a good old helping of baked beans (if you like).

Jamie Oliver’s Easy Dressings
Cook time: 5 minutes

Ingredients:

  • French Dressing

  • ¼ of a clove of garlic

  • 1 teaspoon Dijon mustard

  • 2 tablespoons white or red wine vinegar

  • 6 tablespoons extra virgin olive oil

  • Yogurt Dressing

  • ? cup natural yoghurt

  • 2 tablespoons white or red wine vinegar

  • 1 tablespoon extra virgin olive oil

  • Lemon Dressing

  • 6 tablespoons extra virgin olive oil

  • 1 lemon

  • Balsamic Dressing

  • 6 tablespoons extra virgin olive oil

  • 2 tablespoons balsamic vinegar

Method:

French Dressing 

Peel and finely chop ¼ of a clove of garlic. Put the garlic, 1 teaspoon of Dijon mustard, 2 tablespoons of white or red wine vinegar and 6 tablespoons of extra virgin olive oil into a jam jar with a pinch of sea salt and black pepper. Put the lid on the jar and shake well.

Yoghurt Dressing

Put ? cup of natural yoghurt, 2 tablespoons of white or red wine vinegar and 1 tablespoon of extra virgin olive oil into a jam jar with a pinch of sea salt and black pepper. Put the lid on the jar and shake well.

Lemon Dressing

Put 6 tablespoons of extra virgin olive oil into a jam jar with a pinch of sea salt and black pepper. Squeeze in the juice of 1 lemon. Put the lid on the jar and shake well.

Balsamic Dressing

Put 6 tablespoons of extra virgin olive oil and 2 tablespoons of balsamic vinegar into a jam jar with a pinch of sea salt and black pepper. Put the lid on the jar and shake well.

When is Keep Cooking and Carry On by Jamie Oliver aired?

Jamie: Keep Cooking and Carry On first aired on Monday 23 March on Channel 4 at 5.30pm and 8.30pm, and four further episodes will be shown on the consecutive Tuesday, Wednesday, Thursday and Friday.

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