Jamie's 15 Minute Meals

Is there anything this man can’t do? Jamie Oliver, chef extraordinaire and all round nice guy is back – and this time, he is teaching us how to pull together a fabulous and affordable home-cooked meal in just fifteen minutes. That’s right. Fifteen.

Despite the success of his ’30 Minute Meals’ book, Jamie received lots of feedback from people all over the world that the creations took longer than 30 minutes to put on the table. Jamie headed back into the kitchen, determined to produce delicious, simple, nutritious fare in just fifteen minutes. Rigorously tested by Jamie’s own team and dozens of home cooks, the new ’15 Minute Meals’ get a huge tick of approval from me.

Jamie has said that he is incredibly proud of his new book, particularly because although the meals are creative – drawing inspiration from Asia, India, Morocco and Jamie’s homeland of Britain – the meals are designed to be enjoyed by families every day of the week.

Keep your eyes peeled for the television series too! We love you, Jamie!

Our favourite recipe?

Seared Asian Beef with Noodle Salad and Ginger Dressing

Ingredients out • Kettle boiled • Large frying pan, high heat
SERVES 4 | 585 CALORIES

Salad

50g cashew nuts
1 tbsp sunflower seeds
2 tbsp sesame seeds
200g fine rice noodles
1 romaine lettuce
1 large carrot
1 bunch of radishes ½ a cucumber
1 big bunch of fresh coriander
3 spring onions
1 punnet of cress
1 pack of alfalfa sprouts

Steak

1 x 450g rump steak, fat removed
2 tsp Chinese five-spice
olive oil

Dressing

1 x 105g pack of pickled ginger
2 limes
1 tbsp fish sauce
1 tbsp low-salt soy sauce
1 tbsp sesame oi
½ a fresh red chilli

START COOKING

Toast the cashews, sunflower and sesame seeds in the frying pan, tossing regularly until golden, then tip into a bowl, return the pan to the heat and turn the heat up to high • Put the noodles into another bowl with a pinch of salt and cover with boiling water • Rub the steak with salt, pepper and the five-spice, and put into the frying pan with 1 tablespoon of olive oil, turning every minute until cooked to your liking.

In another bowl, mix together the pickled ginger and its juice, the juice of 1 to 2 limes, the fish and soy sauces and sesame oil, then finely slice and add the chilli • Trim the lettuce and break the leaves apart, shredding any larger ones, then scatter over a large board • Coarsely grate over the trimmed carrot, using a box grater • Halve the radishes, roughly chop the cucumber and the top leafy half of the coriander and trim and finely slice the spring onions.

Pile all the veg on the board, snip over the cress and scatter over the alfalfa sprouts • Drain the noodles, rinse and drain again, then add them to the board • When the steak is done, move it to a board to rest, then slice and place on top of the salad, pouring over any resting juices • Scatter over the nuts and serve the dressing on the side, with any remaining lime wedges.