Cook with Jamie

This week I want to share with you some of our best-loved recipes from my restaurant group, Jamie’s Italian. We’ve been going for nearly five years now, and I’m really proud of what we’ve achieved.

From the beginning, I wanted all the dishes on the menu to be like an old friend you love spending time with and can go back to again and again. So I work closely with my mentor, the one and only Gennaro Contaldo, and my fantastic executive chef, Jules Hunt, to make sure every dish delivers on that promise. The most important thing I’ve learned since we opened in Oxford in 2008 is to listen to customers, and with that in mind, these are some of the recipes you guys seem to love most. I’ve changed them slightly to suit home cooking, but the flavours and heart are the same.

I had to include a pasta dish, because that’s so central to what we do – the guys make it fresh on site every day and let’s be honest, we all expect a good pasta dish when it comes to Italian food. People seem to go mad for this prawn linguine. The sauce is exciting but quick to make – take some care and you’ll be laughing.

With my own versions of the classics, like Caesar salad, it’s not about changing things entirely; it’s about respecting the original while bigging up the flavours and textures. My twist for this salad is to use half a chicken (not dry old breast), grilled in a rosemary and garlic marinade with lovely rustic croutons. Finally, for all of you with a sweet tooth, we’ve got gorgeous pannacotta, which basically translates as boiled cream. My recipe is half milk and half cream, so it’s not too heavy when it dissolves on your tongue. Buon appetito!

We have the best olives at JI (I’m biased!), but whichever type you choose for home – I like Italian Puglia or Greek Kalamata – always get them with the stones in and tear them out yourself; the flavour is so much better.

Keep an eye out for our Jamie’s Italian Gold Club, launching next month online. It’s our way of thanking you guys for your loyalty. You’ll get offers, competitions and invites to events. I’m really excited about it – watch this space!