For example, do you have any special talents besides cooking? Try to keep things colourful, serve a wide variety of fruits and veg, and don't give up.ĬL: Tell us something people might be surprised to know about you. For years, Poppy didn't like things with a squishy texture, and now she's fine with most things. What they don't like today, they might like tomorrow.
I wanted to share all of the great things that the Brits are doing with the rest of the world.ĬL: What's your all-time favourite British dish?ĬL: Do you have any tips for parents to help get their kids excited about trying new foods and eating their fruits and vegetables? Now I am a father with four kids and a newfound respect and appreciation for my own country. I've spent the last 10 years travelling the world, training in France and Italy when I graduated from cooking school. JO: It's funny, with this book and the television series, I've really come full circle. What led you to write a book on British cuisine? Spoon the mash into individual dishes and add the stew alongside.CL: Your newest cookbook, Jamie Oliver's Great Britain (Hyperion, 2012), serves up a multitude of British comfort foods. Remove the lid and continue cooking until the potatoes are slightly browned. Stir in the potatoes, breaking them up into chunks with a fork, cover, and continue cooking until the potatoes are heated through. Cover and cook until the cabbage is soft, about 3 to 5 minutes. In a large skillet set over medium heat, melt the butter, add the leeks and cabbage and toss to coat. Add enough stock to cover most of the meat, lower the heat to a slow simmer, partially cover the pot and cook the stew until the meat is very tender, about 1 hour. Season again with a little salt and pepper and cook until lightly browned about 5 minutes. Return the meat to the pot, add the stout and scrape up any browned bits on the bottom.
Working in batches, brown the meat well on all sides, about 10 to 15 minutes. Set the meat aside and add the onions and carrots to the pot. Heat the oil in a heavy-bottom pot over medium-high heat.
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