Jamie Oliver’s recipes from £1 per serving

Undated handout photo by Jamie Oliver. Jamie’s 1 Wonders airs Monday 13th March on Channel 4. See PA Feature FOOD Recipe Crumble. Photo credit should read: PA Photo/Paul Stuart. WARNING: This image may only be used to accompany PA Feature FOOD Recipe


Jamie Oliver has returned with a new series of 1 pound wonders, whipping up a whole range of budget-friendly meals. So what’s on the menu? Well, the chef gets dessert on the table.

Crumbles are an all-time crowd favorite and Oliver is here to help home cooks find savings by using frozen fruit.

“Delightfully soft berries, sweet apples and a buttery oat topping – this recipe proves you don’t need fresh fruit to make a crunchy crumble,” says Oliver.

“I keep costs down by trading in frozen mixed berries and granulated sugar (which is currently about half the price of caster sugar).

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

All in all, each serving costs just 72p.

Frozen Berry and Apple Crumble


(for 8 people)

Total time: 45 minutes

1kg mixed frozen berries

2 apples (300g)

100 g unsalted butter (cold)

150 grams of regular flour

75 g rolled oats

150 grams of granulated sugar

Vanilla ice cream for serving


1. Preheat oven to 200°C/400°F/Gas. 6. Place the frozen berries in a large bowl and microwave on high (800W) for 10 minutes until thawed. Or thaw in the fridge overnight. After defrosting, drain off the excess juice and keep (see tip).

2. Meanwhile, roughly chop the apples (skin and all) into 1cm cubes.

3. Dice the butter and place in a mixing bowl with the flour. Rub with fingertips until it looks like breadcrumbs, then stir in the rolled oats and half the sugar.

4. Tip the berries into a 30cm x 25cm casserole dish, stir in the chopped apple and remaining sugar and toss until the apples are well coated. Scatter the crumbles on top, then bake in the oven for 25 minutes or until nicely golden. Delicious served with scoops of vanilla ice cream.

love your leftovers

Turn the berry juice into a delicious syrup or liqueur. Simply add 2 teaspoons of sugar and reduce in a saucepan over medium-high until sugar has dissolved, stirring regularly. Transfer to sterilized glass bottles and store in a cool place for up to two months. Delicious drizzled over ice cream or yoghurt. Or just leave it as is and dilute with water – it makes a crisp liqueur.

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

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

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

“We’re talking crunchy puff pastry stuffed with the most delightful flavors, complete with feta pops and a crunchy salad.”

Giant vegetarian puff pastry roll

Eat it hot or cold – and best of all, each serving is only 99p.


(For 4 people)

Total time: 55 minutes

2 cloves of garlic

3 onions

olive oil

600 grams of carrots

1 heaped tsp spice mix

1 x 400g tin butter beans

100g feta cheese

1 x 375g pack of ready-rolled puff pastry

1 large splash of semi-skimmed milk

1 small gem salad

red wine vinegar


1. Peel and finely chop the garlic and two and a half onions. In a large nonstick skillet over medium-high heat, add 2 tablespoons olive oil. Cook for five minutes, stirring occasionally, until tender.

2. Meanwhile, grate 500 grams of carrots and then add them to the pan along with a pinch of sea salt and black pepper and the mixed spices. Cook for 10 minutes, or until tender and sweet, stirring regularly.

3. Drain and add the butter beans and cook for 2 minutes, stirring constantly, then use a potato masher to mash the beans and vegetables until combined. Crumble most of the feta and mix in, then remove from heat and allow to cool.

4. Preheat the oven to 200°C/400°F/Gas. 6. Roll out the pastry sheet on the paper and place on a baking sheet. Fill the center of the dough with the filling and shape it into a nice, thick sausage shape. Lightly brush one of the long sides with a small splash of milk, then fold the dough over with the paper and press to set. Cut off the edges and seal the dough with a fork. Brush the dough all over with the remaining milk, then score very lightly with the back of a knife at intervals of two centimetres. Bake on the lowest rack of the oven for 25 minutes or until golden and puffy.

5. Peel the remaining carrots, peel and finely slice the reserved onion, and flick apart the lettuce leaves. Crumble the remaining feta on top, then toss with 3 tablespoons oil, 1 tablespoon red wine vinegar, and a pinch of sea salt and black pepper.

6. Quarter the vegetable roll, place on warm plates and serve with the salad.

Easy exchange

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

taste bombs

Mixed spices are a great investment and will last for months in a cupboard – use them in marinades, dressings, broths or as a base for curries and chillies.

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