01/21/2011
Photos by: Chris Terry/Contour by Getty Images (Oliver), David Loftus (chicken)
British chef Jamie Oliver loves one-pot meals that cook themselves
About 15 years ago, it was still illegal for shops to be open on Sundays in Britain—basically only petrol stations could be. So throughout my childhood, Sundays were quiet. Imagine telling your kids today: “Phones off. Computers off. TV off.” Everyone would say, “Are you crazy?” But it forced us to get to know each other.
Now on Sundays I like to make what I call “fast/slow dishes”: stuff you can get into a pan in five minutes—like chicken, short ribs, shins of beef—and then slow-cook. Let the oven do the work while I chase the kids. I have four! It’s anarchy, in the house you know.
Get the recipe here
About 15 years ago, it was still illegal for shops to be open on Sundays in Britain—basically only petrol stations could be. So throughout my childhood, Sundays were quiet. Imagine telling your kids today: “Phones off. Computers off. TV off.” Everyone would say, “Are you crazy?” But it forced us to get to know each other.
Now on Sundays I like to make what I call “fast/slow dishes”: stuff you can get into a pan in five minutes—like chicken, short ribs, shins of beef—and then slow-cook. Let the oven do the work while I chase the kids. I have four! It’s anarchy, in the house you know.
Get the recipe here
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