Jamie: What to Eat This Week — Season 3

In this special programme, Jamie Oliver chooses a selection of some of his favourite springtime celebration meals, taking seasonal veg and fruit to the next level. First up, he combines gorgeous spring onions with some flavours from further afield in his spicy green chicken curry. Jamie's dad then pops in for a stunning lunch of asparagus and mixed seafood. Jamie goes out to the garden to pick some fresh spinach for a silky and luxurious spinach and goat's cheese risotto, then finishes it all off with his epic rhubarb and custard tart. 

Jamie Oliver demonstrates Autumn recipes. In the first episode, he gets creative with savoy cabbage, making a cheesy pasta dish with farfalle, bacon and pine nuts. Back in the garden, he picks his home-grown sweetcorn to combine with beans, breadcrumbs, herbs and feta for a smoky sweetcorn burger topped with hob-charred cob.

Jamie Oliver picks some home-grown aubergine to serve with roast chicken, and bakes feta and serves it with a fig and prosciutto salad and homemade flatbreads. He unearths some potatoes he planted earlier in the year and uses them in a Mediterranean inspired runner bean stew with bacon wrapped fish. He gives us some super-useful tips on how to store both blackberries and chillies for winter months.

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