Founder, The Jamie Oliver Group (Jamie Oliver Group Limited)
Flash In The Pan | Jamie Oliver's Twist | Season 2 Episode 4
Jamie wants to inspire his best friend who only cooks meals with one pan. They meet in Borough Market and cook a spring frittata on a camping stove, then return to Jamie’s flat where he shows Jimmy 2 dishes which can be cooked in one pan.
About Jamie Oliver
Jamie Oliver has been active across multiple platforms, releasing cooking content focused on affordable, quick, and seasonal meals. In a series of videos, he demonstrated recipes such as one-pan chicken traybakes, surf and turf mixed grills, and vegetarian pasta, often emphasizing techniques to save time and money. He stated that with food prices still high, he wants people to "think differently about the ingredients that we buy" and described frozen vegetables as "nutritionally brilliant, convenience brilliant, waste brilliant, and price brilliant." Oliver also promoted the use of barbecue cooking as a flavor source, saying it is "not just a heat source, it's a flavor source." Oliver also highlighted a long-running campaign, announcing that the UK government confirmed a legal ban on high-caffeine energy drinks for under-16s after more than eight years of advocacy. In a video looking back at the campaign's origins, he said that children "don't need any more stimulants" and argued that "the key to this being a success is legislation." Additionally, Oliver discussed the reopening of his Jamie's Italian restaurant in London's Leicester Square, describing the importance of second chances and acknowledging that "things don't always go according to plan." He said the restaurant is "affordable" and that he has "learned by the mistakes that were made."
Transcript (167 segments)
J
Jamie Oliver0:10
I've got this mate right called Jim. He's a mad scientist. He's a really good bloke. He's probably one of my best friends. And like when we were growing up, I was always into my cooking and he was always looking after animals, working in wildlife parks. And now he actually is a scientist and he goes around sort of testing the ground and ecosystems and all that kind of weird stuff. And he sort of camps out a lot and he actually cooks a lot in a pan and a little portable gas stove, which is really quite cool and he's a good cook. But what I thought we'd do, you know, what I'm going to do today is get him round and I've got a few ideas that he might not have thought of before for the £1 cooking. So that's quite cool. Looking forward to it. Day off, best mate, nice bit of cooking.
Hello Jim. What's up?
J
Jim1:23
How you doing, mate?
J
Jamie Oliver1:23
How you doing?
J
Jim1:24
Good, yeah, I'm good.
J
Jamie Oliver1:26
Yeah, look at this, mate. I haven't seen this for a long time. Wonderful wild asparagus. All picked wild.
J
Jim1:33
Is that grass?
J
Jamie Oliver1:34
So much thinner. Little bit woody down the bottom, but you trim that up. That's a right treat.
J
Jim1:38
That's great, but I'm starving. Can we go to a cafe?
J
Jamie Oliver1:39
Yeah, of course you can.
J
Jim1:40
I'm going to get a sandwich.
J
Jamie Oliver1:42
Yeah, you can.
You haven't got Did you bring your little gas stove thing?
J
Jim1:46
Yeah, I've got it all here.
J
Jamie Oliver1:47
Let's do a little frittata.
J
Jim1:48
You can't put it on the market.
J
Jamie Oliver1:50
That's all right, mate. Darling, do you mind if we do a little frittata here?
W
Woman1:52
No, go on.
J
Jamie Oliver1:53
Is that all right?
You go and get the goat's cheese and the butter. I'll go and buy some eggs. All right.
There you go. Now, so what I'm going to do, Jim, is I'm going to make a frittata. Do you know what that is, big fella?
J
Jim2:22
No, what's a What's that? Is that
J
Jamie Oliver2:23
It's like Well, you cooked omelets, obviously, before. It's like an Italian omelet. And um all it is is that you sort of unlike the French omelet, which you sort of leave a little sort of not uncooked, but a little like soft in the middle.
J
Jim2:36
Yeah, yeah, yeah.
J
Jamie Oliver2:37
Frittata, you cook it all the way through. And you can kind of flavor it with all sorts like a risotto, really. You can do it with I'm going to do it with some I've got these peas here, broad beans. You could do like cheese ones, herb ones.
J
Jim2:49
So, anything, then?
J
Jamie Oliver2:49
Yeah, and they're really common in Italy. And they're fantastic. Very often the Italians make massive great ones in big pans. And they let them cool down, and people like just put them in their lunch boxes and stuff like that. So, ah, right. Let's I'm going
J
Jim3:01
Yeah, that that's going to get hot, mate.
J
Jamie Oliver3:03
This is quite good, actually. Right. So, I've got some egg going in.
J
Jim3:09
It's a bit weird cooking in the market.
J
Jamie Oliver3:10
Yeah, it's a bit weird. But look at the size of these. Now, I haven't got anything to mix this in. And I've never used goose egg before.
J
Jim3:19
Look at the size of that. Look at that. It's a dinosaur egg.
J
Jamie Oliver3:22
I know. It's like Return of the Triffids.
J
Jim3:25
It's a one big eye.
J
Jamie Oliver3:26
I know. Look at that.
Just mix it up. All right. So, basically, when the Italians do like um the frittata, when I've done it with Italians in Italy, um unlike the sort of French omelet, you don't like whisk it so it's perfectly clear and and immaculate like perfect eggs. I like it I like it to have a bit of character and sort of that nice marble effect, you know? So, I'm going to get some of these peas. All right. Just get them in there. Like that, right? Just pick off some little knobs of butter, put them in the top. I'm going to go and get some mint. Um Right, that's good. Mint and peas, butter and eggs, best friends in the world. If you can't get the fresh herbs, can I use dried herbs? No, don't even bother. And mint is all over the country. It's sort of growing everywhere. I'm just going to finely slice this mint. And I'm going to have half on top and half in it. Right, so as it starts as it starts to cook, Jim, I'm just going to sort of dislodge it a little bit. And you can see how it's Do you know what I mean? So, it's just getting a bit more texture. Right. There you go. Put some mint in. Right. And I'm just going to put a little bit of salt in just halfway through, just a little bit of seasoning. You can put some pepper, but I haven't got a grinder here. And I'm going to let that just finish off cooking now.
J
Jim4:45
Is that nearly ready?
J
Jamie Oliver4:47
Uh not really. It needs to just sort of cook through. Normally with for cooking, you'd finish it in the oven. But we haven't got an oven. And obviously, if you're out on the field, then you haven't got one either.
J
Jim4:55
No.
J
Jamie Oliver4:55
But like, get some of this goat's cheese. And literally, all I'm going to do is sort of just crumble it. It's some nice little chunks. Thing about goat's cheese is it'll keep really well in your rucksack if you're going out. It ain't going to go off or anything. Right. So, what All I'm doing now is get some chili, Jim. Right. Nice chili. Right. So, and all I would do, cuz I love This is a personal thing, but I love love chilies, yeah? And just
J
Jim5:22
That sounds like a little edge to it, though.
J
Jamie Oliver5:23
Yeah, and and you can keep these as well. They're really good. You keep those in your bag.
J
Jim5:27
dried chili?
J
Jamie Oliver5:28
Dried chili is actually very good. And just a There you go. Pick off the nice bits of mint. And there you go. Nice little luxurious
J
Jim5:42
than that.
J
Jamie Oliver5:42
Yeah, it's wonderful. And all I would do to finish that now would be get a nice bit of Parmesan if you've got some. And just put that over top. Done, mate. Lunch? Fantastic. Lovely. Cheers. Don't waste your gas, eh? No. What do you eat with that knife?
J
Jim6:00
Yeah.
J
Jamie Oliver6:02
Superb. So, I'll tell you what we'll do now, mate. Is we'll go back to my gaff and I've got a few little surprises for you.
J
Jim6:06
Yeah.
J
Jamie Oliver6:07
Just get your stuff.
J
Jim6:08
Yeah.
J
Jamie Oliver6:09
Give us a rough run down of the kind of different sort of things you do in your pan when you're out and about.
J
Jim6:13
Well, anything I'm carrying, really. So, I mean, um I even forage for food as well. So, if I get a, you know, a bit of game or something, I forget a pheasant or chicken or
J
Jamie Oliver6:22
Well, pheasants are quite easy to get, aren't they?
J
Jim6:23
Yeah, yeah, yeah. Or if not, it's uh things that are tinned, really.
J
Jamie Oliver6:27
Yeah.
J
Jim6:28
Just whack it and heat it up and off I go.
J
Jamie Oliver6:30
What about things that, I mean, do you literally just Do you carry any essentials, like oil or salt and pepper and stuff like that?
J
Jim6:35
little bit. Some oil, salt and pepper. Knife and fork, I tend just to carry a knife, you know.
J
Jamie Oliver6:40
Yeah. So, what on earth are you doing out on the blooming, you know, on these field trips and stuff?
J
Jim6:43
Well, I I sort of collect samples and do little experiments and stuff like
J
Jamie Oliver6:46
Kind of samples?
J
Jim6:47
Well, you know, I study insects and stuff like that. So, I go out with these big traps and I catch all these insects up, take them back to the lab, identify them, and then I can sort of do all the surveys and I can tell sort of what insects live where and how they're getting on and how their relationships with other animals and all this kind of stuff.
J
Jamie Oliver7:01
do you do, like youth hostels or camp out or what?
J
Jim7:04
Yeah, you see, I'm tight budget, so I try and keep away from youth hostels and hotels, so I'm out with a tent, my camping gas and my my frying pan and that's that.
J
Jamie Oliver7:12
Being out out in the countryside and and it teaches you to cook as well, cuz you're out collecting berries
J
Jim7:16
to eat.
J
Jamie Oliver7:17
Yeah, you collecting berries and stuff. And the things I take with me, if I can pick sort of a few wild mushrooms on the way
J
Jim7:21
Yeah.
J
Jamie Oliver7:21
and uh you know, do a little bit of fishing and catch a fish, I put all of that in.
the weirdest thing you've had to eat?
J
Jim7:26
Um crayfish, I reckon. I can I was doing a survey in this meadow and I stopped just by this river and there's loads and loads of crayfish in there. Masses of crayfish. So, I I took about 30 out, kept them all alive, and then I'd sort of a couple of tins of tomatoes and I boiled them all water them and I just sort of kept them cooking in tinned tomatoes and cracked them out with the over the fire.
J
Jamie Oliver7:45
Sounds fantastic. So in your in your like in your little kind of school boy's satchel, what basics have you got in there? Cuz I want to kind of I want to try and keep it real today. I know you have a little bit of butter if you've got some.
J
Jim7:56
It's basically it's all the same as this.
J
Jamie Oliver7:58
Salt and pepper.
J
Jim7:59
In tiny little packets.
J
Jamie Oliver8:00
Little bit of oil?
J
Jim8:01
Yeah, little things like that.
J
Jamie Oliver8:02
All right, so what I'm going to do is like English countryside, you're out and about. Quite frankly, you can get cherry tomatoes anywhere.
J
Jim8:09
Um
J
Jamie Oliver8:10
and uh asparagus when it's in season for 3 or 4 months is is everywhere all over the country. So that you can get that in corner shops and stuff like that. Olives I'm thinking well they're preserved and do you like treat yourself to little sun-dried tomatoes and stuff? And cherries.
J
Jim8:23
Yeah.
J
Jamie Oliver8:23
So that's not too outrageous. Bit of bacon is cured so you don't have to have a fridge around it.
J
Jim8:27
Exactly, that's that I've taken that before cuz it and also the thing is it it it it packs flat as well so I can put it in the little pocket of my in my bag.
J
Jamie Oliver8:35
Well look, chicken. Now this could be a pheasant, a guinea fowl, or any bird you catch. So I'm thinking hot pan, right? And I love that little gas stove thing you've got. I think it's well good.
J
Jim8:45
Yeah, it's good.
J
Jamie Oliver8:45
Um and I'm thinking instead of cooking this chicken for 7 to 10 minutes, why don't we just get a nice breast of chicken, right? And you could literally just take your knife from this point down to the tip, right? Like three little fingers, right? And what you've got is that.
J
Jim9:03
Yeah.
J
Jamie Oliver9:04
Then I'm thinking let's get a nice bit of salt on the chicken. And salt the top and then just jig it around on the bottom. Right? I think just a little bit of oil in the pan and I suppose things like oil you've got to use a little, won't you? Cuz you don't want to waste it all.
J
Jim9:20
So when you cut that up like that, does that does that help it cook faster then?
J
Jamie Oliver9:24
Yeah, absolutely. So look, we've got a chicken cooking already, right? And then I'm thinking if we get some bacon and I'm just going to put that sort of on top for the moment just to sort of
J
Jim9:38
Would that holding the moisture.
J
Jamie Oliver9:39
Just just to sit just to get it in the pan really. Can you just cut those tomatoes?
J
Jim9:42
Yeah, what you want? Just in halves?
J
Jamie Oliver9:44
Yeah. And I've got these asparagus, right? And I'm thinking we can just trim off those little woody ends, right? And just pop those in the pan. And easy.
J
Jim9:59
You see, I find the best thing about cooking in one pan is the washing up. There is no
J
Jamie Oliver10:05
Yeah. Where do you wash your pan up then in the river?
J
Jim10:07
Well, you see, if Yeah, but if I'm making tea as well, I save up all my tea bags and I'll go down to the river and I'll use the tea bags as a- like an abrasive and I I use the tea bags to clean the pan up.
J
Jamie Oliver10:18
you The old leftover tea bags you use as an abrasive.
J
Jim10:21
And you wash your pan like that and if it's sort of a nonstick, it's even better and it works perfect.
J
Jamie Oliver10:26
You're really quite weird, aren't you? Um I'm going to get some basil leaves. Uh I'm not suggesting that basil's that easy to come You can have dried basil, but I'm thinking
J
Jim10:35
is that in the summer, the basil comes up, mint, oregano, rosemary, sage, it's all over the forest.
J
Jamie Oliver10:40
Great things as well, springtime, wild garlic.
J
Jim10:42
Yeah, wild
J
Jamie Oliver10:43
Wild garlic everywhere. It's all going mad. So, if I'm out in the field in spring, all my food's wild garlic.
J
Jim10:49
Yeah. I stink a bit, but
J
Jamie Oliver10:49
Have a look at this, Jim.
J
Jim10:52
Yep.
J
Jamie Oliver10:53
I pull this pancetta off now and that's just smoking on this All that flavor's just cooking into the asparagus. I'm going to turn over this chicken. And look at that, wonderful color.
J
Jim11:02
Fantastic.
J
Jamie Oliver11:02
All right. And now we can put the pancetta onto the bottom of the bacon, sorry, onto the bottom of the the tray. And these asparagus are benefiting from all of the
J
Jim11:10
That's it. It's all cooking together in the same pan.
J
Jamie Oliver11:12
Yeah, absolutely. And the kind of Now we put Now we've sort of smothered the pan a little. It's not just frying, it's sort of Can you see the moisture around the side of the pan? That moisture there, that's the sort of steaming and that's coming out of the asparagus there. So, look, this this bacon's getting real good.
J
Jim11:30
That's brilliant.
J
Jamie Oliver11:31
So, you can be a bit more violent it now and just sort of juggle it about. Can you Can you barbecue burgers there?
J
Jim11:37
Yeah, absolutely. And if you think about the old Everyone thinks oh, modern day, we've got ovens, but actually ovens is a really bland environment to cook. It's very accurate, but like wood, coals, herbs, you know, the bits of old bay leaf chucked on the barbecue, the That's Forget salt, pepper, and herbs. That alone will flavor a bit of meat or vegetables.
funny because when you cook outdoors all the time and then you get you get so used to you know, that that sort of flavor. Then when you use the oven again, you're so right because it is it is bland, yeah.
J
Jamie Oliver12:05
So, that's why when you're at home things like the smoked pancetta are marvelous because it helps your food along, you know what I mean? So, I've got some tomatoes going in there and literally you could de-stone your olives, but in Italy, I went down to Liguria where they use a lot of like they do like a lot of rabbit and and olives. And literally they put five olives in, not just to be like olives and tomatoes, but just to be a seasoning, a saltiness, you know, and meatiness, yeah. And they didn't they left the stone in and you just pick them out at the end. So, See that? All I'm going to do now, I hardly done anything to that tomatoes at all. The chicken's cooked. I'm going to drop the basil in and I'm going to have If you've got the That's lovely anyway, but if you've got the luxury of butter,
J
Jim12:50
Yeah.
J
Jamie Oliver12:50
watch what happens in the pan now and you take it off the heat. I'll turn the heat off now. Watch in that butter melt and literally any water or wine or lemon juice or in this case just a bit of beer, just a little bit of moisture, right? I mean, a beer is not ideal, but what's going to happen now, watch it, it's going to foam into a wonderful creamy creamy sauce. And and you've got a whole meal there, big fella.
J
Jim13:14
It's amazing.
J
Jamie Oliver13:16
Look at that. So, I'm going to plate this up. How do you eat it? Do you just eat it straight out of the pan?
J
Jim13:20
Yeah. Yeah, and then I don't I don't have to take a plate then, you see.
J
Jamie Oliver13:22
Yeah. Have a little taste of that. Nice.
J
Jim13:26
That's brilliant.
J
Jamie Oliver13:27
Is that helpful at all, GG?
J
Jim13:29
That is, yeah, definitely. You're so right. I mean, the the the the olives, they just add that that little flavor, that saltiness to it.
J
Jamie Oliver13:34
Yeah. And don't put them in as an ingredient, put them in as a seasoning. Um and I think that's really interesting. And I and I saw that cuz I've been using olives quite generously in my cooking.
J
Jim13:43
Yeah.
J
Jamie Oliver13:43
Um and actually I I I found out that that's actually a kind of English person trying to be Italian sort of way. Actually, the Italians just put a few in. And um and actually they're not going to spend loads of time de-stoning them. You can, you know, make it myself.
J
Jim13:56
See, I would have already eaten it by now.
J
Jamie Oliver13:57
you wouldn't have eaten it.
But I just I I What I think's really nice is actually we've taken a few ingredients, like 3 or 4 minutes of cooking time, and we've created something that is actually, quite frankly, quite saleable in a restaurant.
J
Jim14:10
Yeah.
J
Jamie Oliver14:10
And also, with these last few little bits of tomato, what I would do is just get your spoon and mash them. All right? And you lean your pan to one side, and you just squeeze all of that juice out of there. All right? And at this point, you could put a little bit more olive oil, but I guess you'd be being quite stingy with it. All right? And you just taste that. Marvelous, natural, simple, sweet.
J
Jim14:31
So, that's your sauce, then.
J
Jamie Oliver14:33
Natural.
J
Jim14:39
See, that's amazing.
J
Jamie Oliver14:43
Have a little try of that, Jim.
J
Jim14:44
Mhm.
J
Jamie Oliver14:47
All from 1 lb. The next dish I'm going to do is It is is not quite as successful to you, but do you use fish match?
J
Jim14:55
Um you know, when you go fishing.
J
Jamie Oliver14:56
If I can get it.
J
Jim14:57
I suppose you could catch some.
J
Jamie Oliver14:58
Yeah, but sometimes you you pass anglers as well. And um you can often buy a bit of fish off of them. What do you I suppose you get to what? Trout, salmon?
J
Jim15:05
Yeah, um a lot of trout, um sometimes tench.
J
Jamie Oliver15:09
Tench?
J
Jim15:10
Yeah, I've eaten tench, uh perch.
J
Jamie Oliver15:13
Really?
All right, then, mate. Well, the next one I'm going to do, basically I'm going to use couscous, yeah? And couscous is normally made out of semolina. You you use the normal stuff. I found this the other week and it's made out of barley and it's from a particular region of northern Morocco, yeah?
J
Jim15:27
Right.
J
Jamie Oliver15:27
And literally all I'm going to do couscous is fantastic because basically you put, you know, a little handful. That's enough for one person, yeah? Cuz it doubles in size. Right? It's non-perishable, it's dry. You can put that in your backpack, put it in a sock for all I care.
J
Jim15:43
Very important.
J
Jamie Oliver15:44
And basically you want to just cover it just slightly over with a little tepid water or cold water will even work if you want.
J
Jim15:50
Right.
J
Jamie Oliver15:51
And if you watch that that will start to soften and sort of double in size, right? But while we're doing that, I'm thinking uh cuz what I want to do you Jim, I know you carry a few things. But what I was thinking to myself is like look at these jars, yeah? Like you've got weeks worth of spices there and they take up absolutely no room at all, right? And you could have them in like little pound coin wraps or something like that or anything.
J
Jim16:14
I often carry if I take some herbs I'll put them in a matchbox.
J
Jamie Oliver16:16
Right.
J
Jim16:17
Matchbox.
J
Jamie Oliver16:18
Yeah, you know, put them in the matchbox. with the the the um the the cardboard keep them dry.
J
Jim16:22
Yeah, yeah, but I you'll keep the matches in there as well. Like half matches, half herbs.
J
Jamie Oliver16:25
Uh-huh. I'll tell you what you could do is get yourself a pepper mill, not a posh one like this, just get a plain cheap one and keep it empty and then all your little matchboxes of spices, when you want to do fish, meat, vegetables, curries, put it in there, your little combos. And that can be your pestle and mortar so you haven't got that heavy thing carrying around.
J
Jim16:41
Fantastic.
J
Jamie Oliver16:41
So, look at this couscous. Literally I put some like tepid water on it 30 seconds ago and like it's already sucked it all up and it's just taking in that moisture, yeah? I'm going to get an onion if that's not too much of a luxury.
J
Jim16:53
Mhm.
J
Jamie Oliver16:54
I'm just going to finely slice it. Chop it like that. You don't have to get it really fine. So, little olive oil in the pan, right? Just sweep the um onions into here. Right? Nice low heat, slowly slowly. And I'm going to put some chili.
Um and obviously you could have dried chili if you were sort of out and about. So, you leave in the seeds in there. Leave the seeds in? Absolutely. You can use less then. So, slowly slowly fry those. We can have a little bit of garlic if you like. We're taking something like couscous which is essentially has the possibility to be quite bland. And we're doing basically what the Moroccans would do even though I wouldn't dare say this dish is classically Moroccan. But, um You know, I'm kind of I'm cooking this with a sort of a Moroccan feeling. The fact is I've never been there so I don't know what I'm talking about. But, um We got some nice things in there slowly cooking. In that pesto I'm going to put some salt. And then I'm going to put some fennel seeds. All right? And then I'm going to put some cumin. Cumin's very Moroccan. All right? But, just a teaspoon of each. All right? So, if you can start bashing those up, big fella.