Jamie Oliver recipes from £1 per serving

Handout undated Photo of Jamie Oliver. Jamie s 1 Wonders airs on Monday March 13 on Channel 4. Watch the PA FOOD Recipe Crumble feature. Image credit should read: PA Photo/Paul Stuart. WARNING: This image should only be used to accompany the PA Feature FOOD recipe


Jamie Oliver is back with a new series of £1 Wonders, cooking up a whole range of budget meals. So what’s on the menu? Well, the chef will put some desserts on the table.

Crumbles are a perennial crowd favorite, and Oliver is here to help home cooks save by using frozen fruit.

“Very soft berries, sweet apples and a buttery oat topping, this recipe is proof that you don’t need fresh fruit to make a crumble,” says Oliver.

“I’m keeping costs down by swapping in frozen mixed berries and granulated sugar (which is about half the price of icing sugar right now).

“If you have apples lying around that are past their prime, this recipe is also great for bringing them back to life.”

All in all, each portion costs just 72p.

Frozen berry and apple crumble


(8 servings)

Total time: 45 minutes

1 kg mixed frozen berries

2 apples to eat (300 g)

100 g unsalted butter (cold)

150 g plain flour

75 g of rolled oats

150 g granulated sugar

Vanilla ice cream to serve


1. Preheat the oven to 200°C/400°F/Gas 6. Pour the frozen berries into a large bowl and microwave on high (800W) for 10 minutes until thawed. Or let it thaw in the fridge overnight. Once thawed, drain and reserve excess juice (see tip).

2. Meanwhile, cut the apples into one centimeter cubes (skin and all).

3. Cut the butter into cubes and put it in a bowl with the flour. Rub with your fingertips until it resembles breadcrumbs, then add the oats and half the sugar.

4. Pour the berries into a 30cm x 25cm baking tray, add the chopped apple and the remaining sugar, tossing until the apples are well coated. Sprinkle with the crumble topping, then bake in the oven for 25 minutes or until golden brown. Delicious served with scoops of vanilla ice cream.

Love your leftovers

Transform berry juice into a lovely syrup or cordial. Just add two teaspoons of sugar and reduce in a saucepan over medium-low heat until the sugar has dissolved, stirring regularly. Decant into sterilized glass bottles and keep in a cool place for up to two months. Delicious drizzle over ice cream or yogurt. Or simply leave it as is and dilute it in water – it makes a hearty crack.

With a sweet carrot and feta filling, you can see this dish in the next episode of Jamie’s £1 Wonders.

Perfect for your next picnic or light lunch, this simple vegetarian recipe features in the next episode of Jamie Oliver’s new series, Jamie’s £1 Wonders.

“Transform a handful of ingredients into something spectacular with my stunning vegetable centerpiece,” says the chef and cookbook author.

“We’re talking crunchy, flaky pastry filled with the most comforting flavors, topped off with sprinkles of feta and a crunchy salad.”

Giant leaf vegetable roll

Eat it hot or cold, and best of all, each portion costs just 99p.


(Serves 4)

Total time: 55 minutes

2 cloves of garlic

3 onions

Olive oil

600 g of carrots

1 tablespoon full of mixed spices

1 can of 400 g butter beans

100 g of feta cheese

1 package of 375 g rolled puff pastry

1 large splash of semi-skimmed milk

1 small bud of lettuce

Red wine vinegar


1. Peel and finely chop the garlic and two and a half onions. Place in a large non-stick pan over medium heat with two tablespoons of olive oil. Cook for five minutes, stirring occasionally, until smooth.

2. Meanwhile, grate 500 grams of carrots and add to the pan along with a pinch of sea salt and black pepper and the spice mix. Cook for 10 minutes, or until soft and sweet, stirring regularly.

3. Drain and pour in the butter beans and cook for two minutes, stirring constantly, then use a potato masher to mash the beans and vegetables until just combined. Crumble and mix in most of the feta, then remove from the heat and leave to cool.

4. Preheat the oven to 200°C/400°F/gas 6. Unroll the pastry sheet onto its paper and place on a baking tray. Place the filling in the center of the dough, giving it a nice, thick sausage shape. Lightly brush one of the long sides with a small drizzle of milk, then use the paper to fold the dough over and press down to secure. Trim the edges and use a fork to seal the dough. Brush all of the pasta with the remaining milk, then use the back of a knife to score very lightly at two-centimeter intervals. Bake in the lower part of the oven for 25 minutes, or until golden and puffed.

5. Quickly peel the remaining carrots, peel and thinly slice the reserved onion and click to separate the lettuce leaves. Crumble the remaining feta, then toss with three tablespoons of oil, one tablespoon of red wine vinegar, and a pinch of sea salt and black pepper.

6. Cut the vegetable roll into four, divide between hot plates and serve with the salad.

Easy changes

Curry powder or ras el hanout would be great in place of the spice mix.

Flavor bombs

Spice mix is ​​a great investment and will last months in a cupboard; it is used in marinades, dressings, broths or as a base for curries and chillies.

Jamie’s £1 Wonders, Monday, Channel 4 at 8pm.