JAMIE 30 MINUTE MEALS

Season 1
Episode 1
Piri Piri Chicken Piri piri chicken with dressed potatoes Rocket salad Quick Portuguese tarts

Episode 2
Thai Red Prawn Curry Jamie Oliver gets busy in the kitchen, demonstrating how to prepare a quick meal of Thai red prawn curry with jasmine rice and cucumber salad, along with a papaya platter.

Episode 3
Roast Beef Jamie Oliver shows how to make roast beef with baby Yorkshire puddings, little carrots, crispy potatoes and gravy in half an hour.

Episode 4
Spinach and Feta Jamie Oliver makes spinach and feta filo pie, coated ice-cream and two salads - one cucumber, the other tomato - as he demonstrates how to cook quick meals using fresh ingredients.

Episode 5
Jools's Pasta Chef Jamie Oliver prepares a pasta dish for his pregnant wife Jools, using chicory and watercress salad with frangipane tarts.

Episode 6
Rogan Josh Curry Jamie Oliver presents a step-by-step guide to making a rogan josh curry with rice, carrot salad, poppadoms and flatbread.

Episode 7
Duck Salad Jamie Oliver prepares duck salad with giant croutons and demonstrates an easy recipe for rice pudding with stewed fruit.

Episode 8
Oozy Mushroom Risotto Jamie Oliver shows how to cook oozy mushroom risotto with spinach salad, and quick lemon and raspberry cheesecake, all in 30 minutes.

Episode 9
Steak Sarnie

Jamie Oliver presents another real-time cookery demonstration, preparing a steak sandwich with crispy new potatoes, cheesy mushrooms and beetroot salad.

Episode 10
Chicken Pie Chef Jamie Oliver demonstrates how to cook a chicken pie with French-style peas and sweet carrot mash, before preparing berries with shortbread and Chantilly cream.

Episode 11
Fish Tray Bake Jamie Oliver presents a step-by-step guide to making a fish tray bake with Jersey Royal potatoes, salsa verde and a simple spinach salad, followed by banoffee pie.

Episode 12
Cauliflower Macaroni The chef makes cauliflower macaroni, and prepares a chicory salad with a unique dressing, followed by stewed fruit.

Episode 13
Stuffed Focaccia Chef Jamie Oliver demonstrates how to prepare focaccia stuffed with prosciutto and celeriac remoulade, served with dressed mozzarella and fresh lemon and lime granita, all in half an hour.

Episode 14
Moroccan Lamb Chef Jamie Oliver demonstrates how to cook Moroccan lamb chops, served with flatbreads, herby couscous, stuffed peppers and pomegranate, all in half an hour.

Episode 15
Sea Bass and Crispy Pancetta The chef leads another real-time cookery demonstration, preparing sea bass and crispy pancetta with sweet potato and Asian greens, berry ice-cream and a sparkling lemon ginger drink.

Episode 16
Summer Veg Lasagne Jamie Oliver presents a step-by-step guide to making a summer vegetable lasagne, Tuscan tomato salad and quick mango frozen yoghurt in baby cornets.

Episode 17
Smoky Haddock Corn Chowder Jamie Oliver prepares smoky haddock corn chowder, spiced tiger prawns and rainbow salad, before demonstrating how to make a raspberry and elderflower slushie.

Episode 18
Kinda Sausage Cassoulet Jamie Oliver shows how to prepare sausage cassoulet, warm broccoli salad, and berry and custard pie in 30 minutes.

Episode 19
Asian Style Salmon Jamie Oliver presents another real-time cookery demonstration, preparing Asian-style salmon, noodle broth, beansprout salad and a lychee dessert in less than half an hour.

Episode 20
Killer Jerk Chicken Chef Jamie Oliver presents a step-by-step guide to preparing jerk chicken with rice and beans, chopped salad and chargrilled corn.

Season 2
Episode 1
Rib-Eye Stir-Fry Jamie Oliver returns with more real-time cookery demonstrations designed for people with a limited amount of time to cook, beginning by preparing rib-eye steak stir-fry with dan dan noodles and chilled hibiscus tea.

Episode 2
Thai Green Curry Thai green curry with crispy chicken Kimchee slaw Rice noodles

Episode 3
Spaghetti Spaghetti alla puttanesca Crunchy salad and garlic bread Chocolate ganache

Episode 4
Tapas Feast Jamie Oliver presents a step-by-step guide to making a quick tapas feast, featuring tortilla, glazed chorizo, manchego cheese, cured meats and honey, stuffed peppers and rolled anchovies.

Episode 5
Super-Fast Beef Hash The chef prepares a quick beef hash with jacket potatoes, goddess salad, butter beans and bacon.

Episode 6
Spring Lamb Jamie Oliver prepares spring lamb with a vegetable platter, mint sauce and chianti gravy, as well as chocolate fondue.

Episode 7
Mustard Chicken Jamie Oliver presents a real-time cookery lesson, providing tips on how to prepare mustard chicken with greens and quick dauphinoise potatoes, as well as Black Forest affogato.

Episode 8
Trapani-style Rigatoni Jamie Oliver prepares Trapani-style rigatoni with griddled chicory salad, rocket and parmesan salad, and a 'limoncello kinda trifle' dessert.

Episode 9
Sticky Pan-Fried Scallops

Jamie Oliver demonstrates how to make pan-fried scallops with sweet chilli rice and dressed greens, followed by quick brownies.

Episode 10
Cheat's Pizza The chef prepares a pizza, three salads and squashed cherries with vanilla mascarpone cream.

Episode 11
Crispy Salmon Jamie Oliver continues his cookery demonstrations by preparing crispy salmon with rice, baby courgette salad, guacamole and berry spritzer.

Episode 12
Wonky Summer Pasta Jamie Oliver demonstrates how to make another quick and easy meal, preparing a feast of wonky summer pasta, herby salad and pear drop tartlets.

Episode 13
Stuffed Cypriot Chicken The chef rustles up stuffed Cypriot chicken with pan-fried asparagus and vine tomatoes, cabbage salad, and St Clement's and vanilla ice-cream float.

Episode 14
British Picnic Jamie Oliver demonstrates how cooking fresh food from scratch does not have to take too long, preparing a picnic of sausage rolls, mackerel pate, asparagus, crunchy salad and Eton mess.

Episode 15
Sardines Jamie Oliver prepares grilled sardines with crispy halloumi, watercress salad and figs, and a chocolate mousse.

Episode 16
Steak Indian-Style Jamie Oliver prepares a quick meal of steak Indian-style, with spinach and paneer salad, naan bread and mango dessert.

Episode 17
Tasty Crusted Cod The chef prepares a quick meal of crusted cod with tartare sauce, warm garden salad, and his recipe for mashy 'peas'.

Episode 18
Chicken Skewers Jamie Oliver cooks chicken skewers with satay sauce, which he serves with a hot noodle salad, followed by fruit and mint sugar.

Episode 19
Broccoli Orecchiette Jamie Oliver prepares broccoli orecchiette with courgette and bocconcini salad, and also creates a prosciutto and melon salad.

Episode 20
Smoked Salmon Chef Jamie Oliver presents a step-by-step guide to making smoked salmon with potato salad, beets and cottage cheese, and rye bread with home-made butter, all in just 30 minutes.

RECIPES
PIRI PIRI CHICKEN
Jamie Oliver takes viewers step-by-step through his recipe for preparing piri piri chicken with dressed potatoes, rocket salad and quick Portuguese tarts. Serves 4 (with 2 tarts left over) For the chicken 4 large chicken thighs, skin on and bone in 1 red pepper 1 yellow pepper 6 sprigs of fresh thyme For the Piri Piri sauce a red onion 2 cloves of garlic 1-2 birds-eye chillies 1 tbsp sweet smoked paprika 1 lemon 2 tbsp white wine vinegar 1 tbsp Worcestershire sauce A bunch of fresh basil For the potatoes 1 medium potato 2 sweet potatoes a lemon 1 fresh red chilli A bunch of fresh coriander 50g feta cheese For the tarts (makes 6 tarts) Plain flour, for dusting 1 x 375g pack of pre-rolled puff pastry Ground cinnamon 125g creme fraiche 1 egg 1 tsp vanilla paste or vanilla extract 5 tbsp golden caster sugar 1 orange For the seasonings Olive oil Extra virgin olive oil Sea salt and black pepper For the salad 1 x 100g bag of prewashed wild rocket a lemon Method
Follow Jamie's step-by-step guide to make this full meal with dessert in just 30 minutes.

To start: Get all your ingredients and equipment ready. Turn the oven on to 200C/400F/gas 6. Put a large griddle pan on a high heat. Chicken: Put the chicken thighs on a plastic chopping board, skin side down, and slash the meat on each one a few times. Drizzle with olive oil and season, then put on the griddle pan that is heating up, skin side down. Cook until golden underneath, then turn over. Wash your hands. Tarts: Dust a clean surface with flour. Unroll the sheet of pastry, then cut it in half so you end up with two 20 x 20cm squares of pastry (put one in the fridge for another day). Sprinkle over a few good pinches of ground cinnamon, then roll the pastry into a Swiss roll shape and cut into 6 rounds. Put these into 6 of the holes in a muffin tin, and use your thumbs to stretch and mould the pastry into the holes so the bottom is flat and the pastry comes up to the top. Put on the top shelf of the oven and cook for around 8 to 10 minutes (set the timer), or until lightly golden. Potatoes: Wash the potato and sweet potatoes and halve lengthways. Put them into a large microwave-safe bowl with a lemon. Cover with cling film and put into the microwave on full power for 15 minutes. Chicken: Turn the chicken over. Tarts: Spoon the crme frache into a small bowl. Add the egg, vanilla paste or extract, 1 tablespoon of golden caster sugar and the zest of 1 orange. Mix well. Piri Piri sauce: Peel and roughly chop the red onion half and add to the liquidizer with 2 peeled cloves of garlic. Add the chillies (stalks removed), 1 tablespoon of paprika, the zest of 1 lemon and juice of a lemon. Add 2 tablespoons of white wine vinegar, 1 tablespoon of Worcestershire sauce, a good pinch of salt and pepper, the bunch of basil and a swig of water. Blitz until smooth. Chicken: Slice the peppers into strips and add to the griddle pan. Turn the heat down to medium and keep moving the peppers around. Tarts: Take the muffin tin out of the oven, and use a teaspoon to press the puffed up pastry back to the sides and make room for the filling. Spoon the crme frache mixture into the tart cases, and return to the top shelf of the oven. Set the timer for 8 minutes. Chicken: Pour the piri piri sauce into a snug-fitting roasting tray. Lay the peppers on top and put aside. Add the chicken to the roasting tray with the sauce. Scatter over the sprigs of thyme, then put the tray into the middle of the oven. Tarts: Put a small saucepan on a high heat. Squeeze in the juice from the zested orange and add 4 tablespoons of golden caster sugar. Stir and keep a good eye on it, but remember caramel can burn badly so don't touch or taste. Potatoes: Finely chop the red chilli and most of the coriander on a board, mixing as you go. Add the feta and keep chopping and mixing. Chicken: Take the tarts out of the oven and move the chicken up to the top shelf to cook for around 10 minutes, or until cooked through. Tarts: Pour some caramel over each tart (they'll still be wobbly, but that's good). Put aside to set Salad: Quickly dress the rocket, still in its bag, with extra virgin olive oil, a good pinch of salt and pepper and the juice of a lemon. Tip into a bowl and take to the table. Potatoes: Check the potatoes are cooked through, then use tongs to squeeze over the cooked lemon. Add the coriander mixture from the chopping board and mix everything together. Season, then take to the table. To serve: Get the tray of chicken out of the oven, sprinkle over a few coriander leaves and take straight to the table.

THAI RED PRAWN CURRY

Jamie Oliver gets busy in the kitchen, demonstrating how to prepare a quick meal of Thai red prawn curry with jasmine rice and cucumber salad, along with a papaya platter.