Kathryn cooks with Jamie

I don't really make risotto. I can't remember the last time I did, although for some reason my first attempt is etched into my memor...

Some vegetables are definitely sexier than others. Asparagus has to be the sexiest vegetable ever (and not just because it is divine dipped ...

I've been away for the weekend, hence the apparent gap in my cooking project (other people were cooking for me, which is both nice and o...

I imagined that this dish - the first in the pasta section - would have to wait until I was home alone, because Simon has always rejected mu...

Looking at this recipe gave me a sense of deja vu: I am sure Delicious magazine published a version of it as one of 'Jamie's quickie...

Suddenly when I typed the title of this post I found myself wanting to laugh. How on earth could I ever expect anyone to read a post about w...

Another admission: I've never cooked a rack of lamb before (though I have cooked individual cutlets). I think it is partly for financial...

Last night, Simon went out to a gig so I was home alone. I say this not to invite sympathy, because being home alone occasionally has its me...

A confession: I have never made lemon drizzle cake before. I am not sure why. Partly it is that until recently I baked quite seldom and save...

I never, ever buy fillet steak. Partly because it is expensive, partly because I accept the received wisdom that rump, although tougher, is ...

This post is something of an aside, since I didn't cook anything from Jamie's book... but it has some relevance, because I am becomi...

Hmm, schnitzel. I tend to associate Jamie with funky pasta dishes and vibrant herb-strewn Thai dishes, not with schnitzel, which to be hones...

Jamie describes this vegetable side-dish as one of the simplest and most delicious Savoy cabbage recipes he has come across; a pub-classic. ...

The story behind tonight's dish is worth telling, I think (the fish, not the dinner lady carrots - which will be further down this post....

Sea bass is possibly my favourite fish. If not, it is certainly high up in the queue. I know that I am not alone in my preference, given tha...

The title of this recipe makes me think of fifteen little girls clad in unfetching brown dresses and bobble hats, with their untrendy brown ...

Pork belly... for years the forgotten part of the pig, it is now making regular appearances on menus; along with lamb shanks and shin of bee...

An all-day breakfast salad doesn’t sound particularly inviting, to me anyway. I think it is the title – ‘all-day breakfast’ implies a greasy...

OK, so this is supposed to be a blog recounting my cooking exploits with Jamie. But I reserve the right for the occasional off-topic aside -...

According to Jamie, this is an easy crowd-pleaser. I chose it because I felt like making pasta again (we got a pasta maker a couple of month...