J A M I E ' S F O O D R E V O L U T I O N " • .J 1I/llIe fl, ~ F O O D R E V O L U T I O N RE DISCOVER HOW TO COOK SIMPLE, D ICI OUS, AFFORDABLE MEALS JAMIE OLIVER Photography by D avid Loftus and Chris Terry New York To MARGUERITE PATTEN, one of the original Ministry of Food girls and, since those days, a British national treasure and incredible food guru. - Lots of love, Jamie x n I "" Published by arrangement with Michael Joseph IThe Penguin Group First published in the UK as jamie's Ministry of Food by Penguin Books Ltd,2008 www.penguin.com www.jamieoliver.com Copyright © Jamie Oliver, 2008, 2009 Photography copyright © David Loftus and Chris Terry, 2008, 2009 Endpapers © Steve Taylor/Digital Yision/Getty Images. Page 5 © Topfoto. Page 22 © Zoe Barker/Millennium Images, UK. Page 40 © plainpicture/Paolo. Page 58 © Peter AdamslCorbis. Page 72: wallpaper © Zoran Milich/) MaS}e~le;Yishnu © ArkReligion.com. Page 100 ©Trine Thorsen/Red Cover/Getty Images. Page 1126: wallp;lpo/ and lamp © Sally Ashton/Millennium Images, UK; Ministry of Food image © Fred Morley/Hulton Archive/Getty , Images. Page 142 © Joe Tree/Alamy. Page 178 © plainpicture/Rueggeberg,T. Page 190 © plainpicture/Raupach. P~ge 12 © Freitag/zefa/Corbis. Page 228 © Newmann/zefa/Corbis. Page 278: waJlpaper © Gregor Schusterl Pfiotographer's Choic 1Getty Images; fish image © Raul Belinchon/Gallery Stock. Page 296 © Daniel Allanl 7 7 Photographer's Choice/Getty Images. Page 322 © PhotoAlto/Laurence Mouton/Getty Images All rights reserved. No part of this book may be used or reproduced in any manner whatsoever without the written permission of the Publisher. Printed in Germany. For information address Hyperion, I 14 Fifth Avenue, New York, New York 100 I I. ISBN: 978-1-40 13-2359-2 Hyperion books are available for special promotions and premiums. For details contact the HarperCollins Special Markets Department in the New York office at 212-207-7528, fax 212-207-7222, or email [email protected]. t'Fist U.S. Edition 10 C 8 7 5 4 3 2 c Jamie #) OOver n 8 Introduction Essentials 16 Twenty-minute meals 23 Quick pasta \ j , Tastl stir-fries ~ '; EasX .~ ~urries Lovin' salads 0 1 ~ -- Simple soups 127 H ely grO,und beef 143 n Comforting stews 179 Family roast dinners 191 f'J u Delish veggies 213 Quick-cooking meat and fish 229 Classic fish 279 Kick-start breakfasts 297 Sweet things 323 0 ~ Thanks " Index Hi guys-I'd like to ask you a favor: I need your help with a food movement I've started. On the surface it's quite simply about friends teaching friends how to cook good, honest, affordable food and just generally be a bit more streetwise about cooking. But underneath that, it's about getting a really fun and important movement called pass it on started, which could well change the health and future of the country. So why am I doing this? A British cooking legend, the very lovely Marguerite Patten, inspired me to write this book. During the Second World War she was really involved with a government ministry set up to tackle the food shortages at +-he time. The work this "Ministry of Food" did made it possible for Brits to feed themselves well with the little food they had. Not only did it make sure there was enough food to go around, it also educated the public about food and proper nutrition so they'd be healthy and fighting fit. People started learning how to help themselves and their country, not just in Britain, but also in the United States, where the government was encouraging over twenty million Americans to plant their Victory Gardens. What I find completely inspiring is that the governments of the day didn't just watch and give lip service; they did something radical ... and I like radical! The Ministry of Food went to the people, wherever they were-workplaces, factories, gentlemen'S clubs, or local shopping areas. And they did this by simply mobilizing thousands of women, like Marguerite, who could cook, then sending them out across the whole country to provide support and tips to the pUblic. Because of this, 8 INTRODUCTION people knew how to use their food rations properly and were able to eat, and live, better. It's such a shame, but we have a modern-day war on our hands now, and it's over the epidemic of bad health and the rise of obesity. The question is, do we wait until it's too late, or do we do something about it now? I say we do something about it now. I've been told that fewer than a third of Americans cook their dinners from scratch these days. And although 75 percent of people in the United States eat most of their meals at home, much like us Brits, over half of those dinners are fast food, delivery, or takeout! Regardless of recessions and credit crunches, we all need to know how to cook simple, nutritious, economical, tasty, and hearty food.And once we've got this knowledge, we should pass it on through friends, family, and the workplace to keep that cycle of knowledge alive. So what's the plan? I need you to get personally involved in pass it on by pledging to learn just one recipe from each chapter of this book. Master these in your own home first, and then pass it on by teaching at least two people (preferably four) how to cook them, too. Make it fun by having a bit of a cooking party where you teach your friends, family, and other guests some brilliant new skills in the comfort of your own home.Then, most importantly, you need to get your guests to promise that they'll pass it on to more people and then get those people to pass it on and on and on .... It's easy. And don't for a minute think that your single contribution won't count, because it will. Let me share a bit of my romantic dream with you .... Let's say, for INTRODUCTION 9