Jamie’s back with another flavour-packed series, brought to you by Tesco. This time he’s taking recipes from his brand new book, 5 Ingredients Mediterranean, and using them to show you brilliant tips and swaps to make cooking easier and more affordable. We’re talking easy lunches, fuss-free dinners and super-simple desserts, all injected with a little bit of Mediterranean sunshine.
Jamie’s 5 Ingredient Meals is on Channel 4, Mondays at 8pm.
Sign up now to be the first to get the recipes.
Jamie’s back with another flavour-packed series, brought to you by Tesco. This time he’s taking recipes from his brand new book, 5 Ingredients Mediterranean, and using them to show you brilliant tips and swaps to make cooking easier and more affordable. We’re talking easy lunches, fuss-free dinners and super-simple desserts, all injected with a little bit of Mediterranean sunshine.
Jamie’s 5 Ingredient Meals is on Channel 4, Mondays at 8pm.
Sign up now to be the first to get the recipes.
Jamie heroes the freezer and store cupboard tonight. He cooks up beautifully simple steamed fish, as well as a next-level sausage sandwich and super-easy lemon curd tart. Then Italian legend Gennaro Contaldo whips up homemade gnocchi. Yum!
With the flavours of oregano and citrus, this easy dish will immediately transport you to the Greek coast.
Crispy golden sausage, sweet charred peppers, oozy Manchego cheese and fragrant tapenade – this is a sarnie of total joy!
Jamie’s taken inspo from the Portuguese and French by flavouring the pastry with lemon for this zingy citrus wonder.
The Italian Don shares his recipe for the quickest and easiest homemade gnocchi. And you’re going to wonder, why does it taste so good?!
Jamie rustles up a one-pot chicken dinner, a cheesy snack, fruity frozen lollipops and more. And if that wasn’t enough, Honey & Co’s Sarit and Itamar go to town with their epic mushroom sfiha – joy!
Beautifully cooked chicken and fondant potatoes are paired with a vibrant, herby salsa, inspired by Jamie’s trip to Barcelona.
Hot, salty, sweet, crunchy – these delicious little morsels are so incredibly simple, satisfying and impressive.
Making your own frozen lollies is so much fun – this version is a celebration of strawberries, chocolate and sprinkles.
Soft flatbread stuffed with flavoured mushrooms and a layer of creamy cheese, this dish is a thing of beauty – thank you Sarit and Itamar!
Jamie kicks off the series with a genius way to cook chicken and chips, dreamy lamb meatballs and the simplest tart. Plus, José Pizarro shares his recipe for zorongollo on toast.
Inspired by Jamie’s trips to Greece, this recipe is all about humble ingredients and out-of-this-world flavour.
These beautiful lamb meatballs can either be enjoyed as a mezze dish or starter. Utterly delicious and on the table in less than 30 minutes.
Looking for a showstopping dessert that requires minimal effort? This no-cook tart is just the ticket.
The chef’s super-simple toast topper is a glorious celebration of sunshine flavours: grilled roast peppers and ripe tomatoes, finished with a soft-boiled egg.
In the final episode of Jamie Cooks The Mediterranean, Jamie soaks up inspiration in Marseille. Inspired by the seafood, traditional flavours of Provence and multicultural dishes, he cooks up steak with a twist and an unconventional pissaladière.
Jamie gives steak and chips a Provençal makeover, serving up juicy steak with crispy potatoes, a sun-soaked tomato salad, crushed pistachios and a pistou-inspired twist.
Jamie’s unconventional take on a pissaladière comes topped with minty courgettes, black olive tapenade and goat’s cheese. Use ready-made pastry for a shortcut midweek dinner.
Jamie visits the beautiful coastline of northern Spain, where he cooks up a juicy pork chop with chargrilled peppers, and his take on surf & turf skewers using Pata Negra ham.
This is a celebration of Spanish flavours coming together beautifully – super-juicy pork chops, crispy chickpeas, blackened peppers and Jamie’s trick for homemade alioli.
Across The Med, foods from the sea and mountains collide in truly beautiful ways, and none more so than with these prawns and mushroom skewers, served up with rich, slightly sweet, creamy beans.
In episode 2 of Jamie Cooks The Mediterranean, Jamie samples incredible street food, meets traditional couscous makers and cooks with local chefs in Tunisia. He shares his 5-ingredient version of prawn briks and a Tunisian-style casserole.
Jamie creates his own version of the classic Tunisian brik, stuffed with prawns, harissa oil and zingy lemon, with an achievable pastry you can make at home.
Jamie makes a cracking bay marinade and combines it with spicy Merguez sausages and chicken in this Tunisian-style casserole. Guaranteed flavour with minimal ingredients.
In episode 1 of Jamie Cooks The Mediterranean he heads to Greece, starting in the bustling city of Thessaloniki, before visiting the island of Skopelos. Inspired by his travels, he cooks up smoky Aubergine flatbreads and Lemon-tzatziki chicken.
Inspired by Greek and Turkish street food, these quick homemade flatbreads are topped with silky, creamy aubergines, hot marinated olives, tangy feta and oregano. Delicious!
Jamie gives roast chicken a makeover with this brilliant Greek-inspired one-pan family dish. With fluffy pan-juice rice, jammy onions and hot, sticky lemons, it’s a real winner.
We’re so excited to share the first of so many delicious dishes from 5 Ingredients Mediterranean. Watch Jamie rustle up his Traybaked pesto pizza pie and Greek-Cypriot pasta – the ultimate veggie crowd-pleasers!
Jazz up soups and salads, transform veggie tarts and twist up a quiche. The possibilities are endless!
Add a punch of instant flavour to your meals with spicy, fragrant harissa. Try these delicious recipes.
Chickpeas are an important part of the Mediterranean diet. Pack extra goodness into your meals with these ideas.
Get a sneak peek at 5 Ingredients Mediterranean as Jamie talks us through the top 5 things you NEED to know about the book.
Out now in the UK, Australia, Germany and The Netherlands!
Denmark – 1 October
Poland – 11 October
France – 11 October
Bulgaria – 31 October
Spain – 2 November
Catalan – 3 November
Czech Republic – 10 November
Canada – 14 November
Slovakia – 17 November
USA – 23 January