The Covid-19 pandemic has been hard for everyone, even for British celebrity chef Jamie Oliver who missed and longed to be with his “family, friends and community” during this difficult period. As the whole world slowly returns to a ‘new’ normal, Oliver was inspired to write his latest cookbook, Together, which is also the title of his new cooking series on BBC Player.
Oliver shares: “My new show is a real celebration of great food that you can share with your loved ones. But it’s about more than food—it’s about spending time together and ultimately, about making memories.” The six-part series is a showcase of dishes that you can prepare for different occasions like summer feasts, picnics in the park or even curry nights. Here are five highlights.
1. Stuffed Salmon
“What I like about this recipe is that the method, which is incredibly easy to follow, elevates the salmon to a new level. It makes a real event of this incredible fish and, while it cooks, the flavours all mix and mingle together, amplifying utter deliciousness.”
- 1 heaped tablespoon baby capers in brine
- 10 anchovy fillets in oil, from sustainable sources
- 2 sprigs of rosemary
- 10 mixed-colour olives
- 1 fresh red chilli
- 1 lemon
- 1.2kg side of salmon, skin on, pin-boned, from sustainable sources
GET AHEAD You can prep this on the day, if you prefer. Put the capers into a small bowl, then tear in the anchovies and strip in the rosemary leaves. Squash and destone the olives, tearing the flesh into the bowl, then finely slice and add the chilli. Finely grate over the lemon zest, squeeze in the juice, add 2 tablespoons of olive oil, and mix well. Cover and refrigerate overnight.
ON THE DAY Place the salmon skin side down in the middle of your largest roasting tray and use the tip of a small sharp knife to make deep cuts into the flesh at 3cm intervals. Now stuff each cut, using the knife to help you. I start by dividing up the olives and anchovies, then add the rosemary, chilli and capers. Take your time and enjoy the process. Sprinkle any excess around the salmon.
TO SERVE Preheat the oven to 180 C. Roast the salmon at the bottom of the oven for 20 minutes. Let it rest for 10 minutes, then serve.
VEGGIE LOVE A giant stuffed portobello mushroom for each veggie guest instead of salmon is a thing of joy—just lose the anchovies.
In case you missed it: Omnifoods Launches New Range of Alternative Plant-Based Seafood