Jamie Oliver

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Source: Instagram user jamieoliver

If you're going to start exploring British fare, then look to one of our favorite UK chefs, Jamie Oliver, for modern and healthier takes on classic British dishes. At the top of my baking list is a British staple, the Cornish pasty, which is similar in flavor to the American pot pie, except a dish is not required.

Pasties are often served as a main dish, but I opted to make them as the perfect appetizer, so I cut the pastry smaller to make a perfect hand-held starter. You could experiment with other meat and vegetables depending on what is season. While the traditional Cornish pasty is a flaky half-circle of crust stuffed with beef, potatoes, yellow turnips, and onion, this recipe is a lighter with chicken, butternut squash, and carrots.

Can't visit the British Isles? Don't worry. Just bring them to you with this easy and comforting recipe.

I have loved Jamie Oliver since his days on The Naked Chef and have definitely picked up each one of his cookbook along the way! His latest, Meals in Minutes, is a new take on the cookbook: rather than being individual dishes, the recipes are full meals that, in his words, only take about 30 minutes to prepare with some practice.

Fall is arriving in San Francisco, so it was the perfect opportunity to try out one of his comforting meals of chicken pot pie, smashed carrots, French-style peas, and a seasonal fruit shortcake-like dessert. Rather than make use of prepared ingredients like pre-sliced mushrooms to save time, he calls on home cooks to use whole ingredients and pull out their food processors for quick prep. This amazing dinner took me about an hour (including the photos along the way), so it really was a delicious and doable weeknight meal. So see if you can beat my time for this fast feast when you keep reading for the recipe.

The caprese salad, with its fresh tomatoes, mozzarella, and basil, is a simple Summer dish. I must admit I thought my standard caprese recipe didn't need any improvement, but on a recent episode of Jamie Oliver at Home, Chef Oliver suggested generously salting and straining the tomatoes to improve the flavor intensity for the ultimate caprese salad. While I have often salted veggies to remove excess water, I hadn't ever thought to use the same technique on tomatoes. I was a little apprehensive about the tip but had to give it a try!

I sliced up a basket full of fresh tomatoes, placed them in my colander, and salted away. After 20 minutes, the tomatoes had lost a fair amount of water, and with that most of the salt as well. The result was just as Jamie Oliver promised: a more intense tomato flavor that wasn't overly salted. Of course, assembling a caprese with these flavorful tomatoes, burrata mozzarella and a variety of basil fresh from my garden was a piece of cake. I can't wait to use the same technique for my next batch of bruschetta — or even a simple garden salad. Don't be scared of a little extra salt to bring out even more flavor; keep reading for the recipe.

Jamie Oliver has not had much good luck as of late. He ran into all sorts of difficulties when shooting the second season of Food Revolution in Los Angeles, and now it's been pulled from its regular Tuesday night time slot.

The show, which premiered on April 12, didn't get high enough ratings, so ABC has removed it from the schedule. However, the network plans on airing the remaining episodes on Friday nights starting June 3.

Although I caught the premiere episode, I haven't been watching it each week.

How about you?

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