Oliver - The Naked Chef

Dedicated to my mum and dad the best parents in the world. Thanks for everything. Love always, Jamie XXX

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First published by Michael Joseph 1999
Published in Penguin Books 2001
Reissued in this edition 2019

Copyright Optomen Television and Jamie Oliver, 1999
Food photography copyright Jack Cazals, 1999
Reportage photography copyright David Eustace, 1999

The moral right of the author has been asserted

ISBN: 978-1-405-94188-4

jamieoliver.com

This ebook is copyright material and must not be copied, reproduced, transferred, distributed, leased, licensed or publicly performed or used in any way except as specifically permitted in writing by the publishers, as allowed under the terms and conditions under which it was purchased or as strictly permitted by applicable copyright law. Any unauthorized distribution or use of this text may be a direct infringement of the authors and publishers rights and those responsible may be liable in law accordingly.

To my mum and dad for giving me a great childhood and chances. And to Jools, my fiance, for putting up with me and giving me a slap and tickle when need be!

To Rose Gray and Ruthie Rogers for their time, encouragement and support. To Gennaro Contaldo for taking me under his wing and giving me some of the real feel, love and spirit for earthy Italian food. Ya bastard! To Paul and Anna for their encouragement and ideas at the start. To Wilko for selling me a dodgy scooter. To Bender the Aussie for being a great laugh, friend, helping hand and a damn fine cook (and for pulling moonies unconditionally!). To the Girth Boys Inc: Arthur, Ben Number 2, Ashley, Theo, Peter, Gary and Damo. To Mark Phillips Ansell for his tuition and gags in the early years, and everyone else at the Cricketers in Clavering. To Tim from Tesco for his help researching the fish in the supermarkets.

To Jean Cazals and David Eustace for their amazing photographs and for making hectic days a laugh. To Michael Joseph/Penguin for putting as much into this book as I have: Tom Weldon, Johnny Boy Hamilton, Nick Zeus Wilson, lovely Lindsey Jordan, Nici Stanley and James Holland. Cheers.

To Optomen Television and everyone involved in making the programme: Pat Llewellyn, Peter Gillbe, Corinne Field, pukka Polly, little Lucy and the rest of the team. Thanks for making my life hell for three months! Lots of love. And to Ginny Alcock and Kate Habershom, the food stylists, for all their help and hard work.

Id like to thank a few of Londons best suppliers who, apart from giving great service, give that little bit more with a personal touch. Thank you. The 4 dons are:

Lovely Patricia at La Fromagerie, 30 Highbury Park, London N5 2AA (the best cheese shop in England). Tel: 020 7359 7440.

Brian Randalls Butchers, 113 Wandsworth Bridge Road, London SW6 2TE. Tel: 020 7736 3426.

Barry the Boy, Portobello Road Market.

Rushton at George Allans Vegetables.

Whether you are just starting to cook, or you are an experienced cook having a surge of enthusiasm, the first things to consider are your commodities. When I was at college, one of our lecturers, Mr Hobbley, used to say to us every day, Its all about knowing your commodities! over and over again. I used to mimic his voice a treat, but he was right. When you go shopping, have a look round your fancy shops and delis just to see whats going on. I cant afford stuff from Harrods and Selfridges but I just go in and look its great! There is a fantastic selection. Its a real education.

Commodities sugars, flours, oils, herbs, mustards, vinegars the list goes on and on, and any one, or any combination, can take a dish in a completely different direction. So get yourself some really good commodities, get some good olive oil, and youre halfway to a perfect dish.

Something like the following list could be the basis for some really exciting dishes. Then when you come home with a piece of meat or fish, some vegetables or some salad, there will always be something in the cupboard to give your meal a really nice touch.

• Mustards: Dijon, wholegrain, English
• Oils: extra virgin olive, olive, vegetable, groundnut
• Vinegars: red wine, white wine, balsamic, rice wine
• Flour: plain, self-raising, quality Tipo 00, strong bread
• Fine semolina
• Couscous
• Dried yeast
• Sugar: brown, caster, icing
• Maldon sea salt
• Dried pasta: spaghetti, tagliatelle, penne, farfalle, linguine, rigatoni, cannelloni
• Pulses: borlotti beans, cannellini beans, black-eyed beans, butter beans, black beans, yellow split peas, puy lentils, chickpeas
• Tinned plum tomatoes
• Rice: basmati, long-grain, risotto, such as Arborio, Carnaroli
• Olives: black, green (stone in)
• Nuts: pine nuts, whole almonds, hazelnuts, pistachios, walnuts
• Dried porcini mushrooms
• Sun-dried tomatoes
• Chocolate: quality dark (70%)
• Cocoa powder: quality (70%)
• Low-salt soy sauce, fish sauce, oyster sauce
• Anchovies in olive oil
• Capers: salted (small ones are best)
• Herbs and spices (see )
• Light coconut milk
• Runny honey
• Porridge oats
• Dried fruits: apricots, figs, currants, raisins, sultanas

Fresh herbs are a must you can use them in nearly every dish you make. They are so easy to grow in this country; whether you live in the city or the country, whether youre rich or poor, whether you live on the sixteenth floor or in a basement flat, it doesnt matter! Just stick them in your garden, window-box, terracotta pot, bucket anything that doesnt move!