Saucy! Jamie admits he fills his cookbooks with innuendo
AS the Naked Chef, Jamie Oliver was always serving up a bit of cheek.
Now the TV chef has revealed he’s been secretly spicing up his recipe books with sauce for years.
The 42-year- old made the admission during a recent chatshow appearance. He said: ‘To be honest I have done pervy recipes. I write a couple of naughty ones in each book. I always try.’
Oliver’s innuendo, however, is perhaps a little less subtle than the genteel ‘soggy bottom’ sprinklings beloved by the judges of the Great British Bake Off.
For instance, his most recent offering, 5 Ingredients, includes the instruction: ‘Rub all over, getting into all the cracks and crannies’ for his Thai- style crispy sea bass, while messy meatballs requires followers to ‘warm your buns’.
The star’s 30-minute Meals, which has sold over 1 million copies since its release in 2010, is similarly suggestive.
In the introduction the father of five tells would-be chefs: ‘All you have to do is follow
‘Move quickly and enjoy the ride’
my instructions, move quickly and enjoy the ride!’, before adding: ‘Like making beautiful love, you might not always get things right first time around, but the benefits when you finally crack it are incredible.’
His stewed fruit recipe suggests: ‘If your plums look soft and juicy, take them out…’, and his Tuscan salad demands you ‘squeeze everything with your hands…’
The 2012 15 Minute Meals contains even more cheeky comments.
‘I can’t tell you how hard it’s been,’ Oliver brags in the foreword. His recipe for British burgers instructs readers to ‘get the baps out’ while Swedish lamb meatballs require cooks to ‘take balls with your wet hands’.
Of course no good sausage recipe would be complete without a spot of double entendre. And Oliver does not disappoint, with his gnocchi requiring a ‘squeeze of the sausage’.
His 2014 Jamie’s Dinners: The Essential Family Cookbook tells readers that the slow-cooked lamb ‘will leave you with nice, firm tasty meat and juicy, gooey, dumplings’, while peppers, meanwhile, are described as ‘right old tarts – they get about a bit’.
In Jamie’s Ministry of Food, the cook muses: ‘One thing I never realised until now is how big a problem bad or inappropriately-sized equipment can be.’ Oliver, who was talking to Sky 1’s Russell Howard said: ‘If you’re talking about food to arouse I think anything made can be lovely. What’s the best food? Keep it light, not spicy, you don’t want anything tough to chew on, something soft and easy.’
The Essex-born restaurateur, first came to prominence in 1999 with his debut BBC2 television series, The Naked Chef and bestselling follow-up book of the same name.