Jamie's 15-Minute Meals

Following the record-breaking success of “30-Minute Meals”, Britain’s most-popular cookbook of all time, Jamie Oliver brings us the even-better “15-Minute Meals”.

‘Simply brilliant cooking, and Jamie’s recipes are a joy’ Nigel Slater
‘Jamie should be given the Victoria Cross’ The Times

This book is completely devoted to what we are asking for – super quick, tasty, nutritious food that you can eat everyday of the week. In creating these recipes Jamie’s made sure they’re methodical, clever, sociable, fun, with beautiful food full of big flavours.

It’s a classic book that will arm you with the skills to create wonderful meals, shockingly fast. He’s taken inspiration from all over the world, embracing the tastes that we all love, playing on classic chicken, steak and pasta dishes, looking at Asian-inspired street food and brilliant Moroccan flavours, putting together great salads and so much more. And these are some of the quickest and easiest meals Jamie’s ever done.

These recipes have been tested and tested to ensure that this book is a reliable companion for you and your family. “Jamie Oliver’s 15-Minute Meals” is far and away the most balanced and exciting everyday cookbook out there – and if you liked 30-Minute Meals, this will knock your socks off.

SAMPLE RECIPES

Incredibly delicious chicken salad (pictured left)

Ingredients

Salad
1 head of broccoli
4×120g skinless chicken breasts
1 heaped tsp ground coriander olive oil
1 mug (300g) of bulgur wheat
2 preserved lemons
1 bunch of radishes
2 spring onions
½ a bunch of fresh mint
2 tbsp extra virgin olive oil
3 tbsp red wine vinegar
2 tbsp sunflower seeds
1 punnet of cress

To serve
4 tbsp fat-free natural yoghurt
2 tsp harissa
1 lemon

Method

Ingredients out • Kettle boiled • Medium lidded pan, high heat • Frying pan, high heat • Griddle pan, high heat

START COOKING
Fill the medium pan with boiling salted water • Trim the end off the broccoli stalk, then cut up the broccoli head and add to the pan, cover and boil for 4 minutes • On a large sheet of greaseproof paper, toss the chicken with salt, pepper and the ground coriander, then fold the paper over and bash and flatten to 1.5cm thick with a rolling pin • Put into the frying pan with 2 tablespoons of olive oil, turning after 3 or 4 minutes, until golden and cooked through

With tongs, remove and drain the broccoli (leaving the pan of water on the heat), then place on the griddle until nicely charred • Add 1 mug of bulgur wheat and the preserved lemons to the broccoli water and cover, stirring occasionally • Halve or crush the radishes, trim and finely slice the spring onions and the top leafy half of the mint, then toss it all in a bowl with the extra virgin olive oil and vinegar, and season to taste

Drain the bulgur wheat and tip into a large serving bowl, then mash and mix in the preserved lemons and arrange the broccoli on top • Toss the sunflower seeds in the chicken pan, then slice the chicken and add to the salad, scattering over the seeds and snipping over the cress • Serve dolloped with the yoghurt and drizzles of harissa, with lemon wedges on the side

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*Beef kofte curry, fluffy rice, beans & peas*(pictured left)

Ingredients

Curry
1×250g pack of ready-to-eat Puy lentils
1 heaped tsp garam masala
400g lean beef mince olive oil
3 ripe tomatoes
1 thumb-sized piece of ginger
2 spring onions
1 fresh red chilli
1 bunch of fresh coriander
1 tsp turmeric
1 tsp runny honey
2 heaped tsp Patak’s rogan josh curry paste
½ x 400g tin of light coconut milk
4 tbsp fat-free natural yoghurt, to serve
1 lemon

Rice
1 mug (300g) of 10-minute wholegrain or basmati rice
5 cardamom pods
200g green or yellow beans
200g frozen peas
2 uncooked poppadoms

Method

Ingredients out • Kettle boiled • Large frying pan, high heat • Medium lidded casserole pan, high heat • Liquidizer

START COOKING
Put the lentils into a bowl with salt, pepper, the garam masala and mince, then mix and scrunch together with clean hands • Divide the mixture in half, then with wet hands quickly squeeze and mould each half into 6 fat fingers • Put them into the frying pan with 1 tablespoon of oil, turning when golden

Put 1 mug of rice, 2 mugs of boiling water and the cardamom pods into the casserole pan, then halve and add the beans and put the lid on • Squash the tomatoes into the liquidizer, add the peeled ginger, trimmed spring onions, half the chilli, the coriander stalks, turmeric, honey, curry paste and coconut milk, then blitz until combined • Pour into the kofta pan, bring to the boil, then simmer and season to taste

Take the lid off the rice, add the peas, mix it all up and give it just a few more minutes • Crack up the uncooked poppadoms and pop them in the microwave (800W) for a minute or two to puff up • Finely slice the remaining chilli and the coriander leaves and scatter them over the curry, dollop with yoghurt, then serve with lemon wedges, poppadoms and the rice, beans and peas.

Author Biography

Jamie Oliver started cooking at his parents’ pub, The Cricketers, in Clavering, Essex, at the age of eight. After leaving school he began a career as a chef that took him to the River Cafe, where he was famously spotted by a television production company. His television and publishing career began in 1999 with The Naked Chef series. Since then he has set up Fifteen restaurant in London, changed school dinners in the UK and revolutionized home cooking. His charity, The Jamie Oliver Foundation, seeks to improve people’s lives through food. He writes for publications in the UK and around the world, including his own Jamie Magazine. Jamie lives in London and Essex with his wife Jools and their children.

Author Biography

Jamie Oliver is a global phenomenon in food and campaigning. During a 22-year television and publishing career he has sold over 48 million books worldwide, and achieved an estimated global TV audience reach of 67 million across 182
territories. As a result Jamie has inspired millions of people to enjoy cooking fresh, delicious food from scratch.

Through his organisation, Jamie has set an ambitious goal to halve the level of UK childhood obesity by 2030, and improve everyone’s health and happiness through food. His belief that business can be a force for good in driving positive change saw the Jamie Oliver Group achieve the prestigious B-Corp status in July 2020.

With 25 best-selling cookery books under his belt, Jamie is the top-selling non-fiction author in UK history. The UK’s top 20 best-selling books of the decade (2010-2020) feature three of Jamie’s cookbooks with 30 Minute Meals at number 4, 5 Ingredients at number 16 and 15 Minute Meals at number 17. Jamie’s new book ONE- Simple One-Pan Wonders will be released in September 2022.

Alongside his work in TV and publishing, Jamie also connects with audiences across multiple digital platforms, creating and appearing in exclusive content for jamieoliver.com, the Jamie Oliver YouTube channels and a variety of social platforms. Named after his childhood nickname, his new app, JUM, launched in the UK in January 2022.

His portfolio of successful restaurants now spans 22 countries around the world across 60 restaurants, and his growing range of food and kitchen products features everything from kitchenware and utensils to various food products including herbs & spices, pasta, sauces and much more.

Jamie started cooking at his parents’ pub, The Cricketers, in Clavering, Essex, at the age of eight. After leaving school he began a career as a chef that took him to the River Cafe, where he was famously spotted by a television production company and the Naked Chef was born.

In 2001 Jamie left the Naked Chef behind when he set up his first Fifteen restaurant in London, which marked the start of a 15-year journey training disengaged young people for careers in the catering industry. A few years later, he led the call for improved school dinners in the UK, resulting in huge – and lasting – change to the entire school food system. Since then, Jamie’s national and international campaigns have continued to revolutionize the way people feed themselves and their families, and to galvanize governments and industry alike to help drive positive change in food education and public health. All of his commercial activities strive to promote and define new best practice standards.

Jamie now lives in Essex with his wife Jools and their five children.