On his new TV show, Jamie Oliver raids the pantry to rustle up super-flexible meals. Jamie: Keep Cooking and Carry On airs on Fridays at 7.30pm on Channel 10.
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Vegie quesadillas with hummus, yoghurt and chilli sauce
“I’ve gone for leeks, capsicum and carrot here, but use whatever you’ve got, just aim for 500g or more," says Jamie.
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Giant veg rosti with poached eggs, spinach and peas
“Think of your rösti as a base for embellishment. I’ve added poached eggs and spinach here, but get creative and serve it with whatever you’ve got," says Jamie Oliver.
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Chicken pot pie, golden puff pastry and herby mixed mushrooms
“I’ve used chicken thighs, but if you’ve got breasts or leftovers, happy days. No mushrooms? Use capsicum, carrots or peas," says Jamie.
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Quick green pasta
“Everyone loves pasta so treating it as your best friend and a vehicle for getting extra veg into meals is a good way to approach things. Flex the veg you use depending on what you’ve got. You want around 500g of veg in total, or more if you’ve got it," says Jamie Oliver.
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Pork meatloaf with spaghetti sauce
“This budget-friendly recipe is easy, super-flexible and uses up stale bread," says Jamie Oliver.
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