Recently, every evening at 5.30pm, Jamie has appeared on screen to give some of his simple recipe tips for cooking and food shopping during the coronavirus crisis. Now that the coronavirus outbreak has left the majority of the country sat at home with more time on their hands, plenty are taking the opportunity to start cooking.
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However, due to travel restrictions and only being able to go out the house for essential items, many have been forced to scrape meals together from what is left in the cupboards.
The latest advice from the Government says that shoppers are only permitted to leave their house for a few reasons, including essential trips to the supermarkets.
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Supermarkets have also been forced to impose strict shopping rules.
So, from lentils to cans of beans, Britons have been forced to get creative.
But Jamie’s new Channel 4 show, ‘Keep Cooking and Carry On’ is giving people top tips on exactly how they can use some of the items in their kitchen cupboard.
This week, Jamie advised viewers on how to swap a much-loved food item with one of your five-a-day.
As frozen products and microwave meals become a thing of the past due to empty supermarket shelves, Jamie cooked up a family favourite.
Jamie showed the British public how to make jumbo fish fingers, sweet potato wedges and chopped salad this week.
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He said: “This is a brilliant way of turning your everyday fish into the most gorgeous thing.”
The recipe can also be done in advance so the fish fingers can be stored in the fridge for the next day or even frozen.
After showing viewers how to make salmon fish fingers with a garlic, parmesan crust, he then explained what to have with them.
He said: “The question now, how do you combo it up?
“And look, you know we’re not in a restaurant, we’re at home.
“We’re going to do a chopped salad, which Buddy [Jamie’s son] will do later, and then we wanted to do some chips.”
Jamie then explained how, if you can’t get hold of potatoes, you can use another ingredient which are actually one of your five-a-day – compared to regular potatoes which are not.
He said: “A really nice swap out, if you’re shopping is to go from potatoes to sweet potatoes.
“And these bad boys do count as one if your five fruit and veg a day.
“They’re really nutritious.”
Jamie then explained how to prepare the sweet potatoes which includes “giving them a scrub” and cutting the ends off.
The TV chef also went into detail on how to cut a sweet potato.
He went on to put the chunks into an oven dish with olive oil, before seasoning with salt and pepper.
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