To get the freshest, most flavoursome strawberries there's only one thing for it and that's to grow your own. Jamie's garden is bursting with strawberries from hanging baskets, a great way to grow them, and he picks them in situ to make a strawberry salad with speck and halloumi. Not only are they good fresh, Jamie shows us more inventive ways with the traditional strawberry - his take on a classic is grilled strawberries with pimms. Whilst there are a glut of strawberries in season Jamie shows us how to make the most of them by making a really simple, delicious strawberry jam which he serves hot with a creamy rice pudding. As strawberries are everywhere in Jamie's garden at this time of year, even Brian gets to take a break and enjoy a strawberry bellini.

Members of the under-rated allium family gets explored in this episode. Jamie pulls up some of his first onions of the year and makes a crisp and fresh cheese and onion salad. The red onions he uses in an onion and potato al forno with tender roast pork. Brian, Jamie's gardener and possibly the healthiest man on the planet, munches on raw garlic as they chat about the health benefits. Jamie makes a sensational English onion and leek soup with cheddar cheese.

Zucchini - CourgetteThere's a bumper crop of courgettes in Jamie's garden and he shows us how to utilise them whilst they are in season. Not only do they come in all shapes, sizes and colours but the delicate flowers are edible too. The flowers are very hard to obtain so by growing your own you have access to these gems during the growing season. Jamie makes deep-fried courgette flowers stuffed with ricotta and mint. He shows off the qualities of courgettes with a raw courgette salad to accompany some freshly grilled mackerel. Delicious.

Jamie's garden is bursting with tomatoes of every size, shape and colour. The freshness and vibrancy of the dishes Jamie makes leaves you no doubt that growing your own tomatoes is a must in any garden, large or small. Jamie's tomato salad looks unbelievably sumptuous and the fusilli with salsa rossa cruda is knockout. The oven baked sausage ragu is simple and rustic and a beautiful pale pink tomato and vodka consommé top and tails the show and is a treat for Brian the gardener.

Basically, Jamie Oliver is taking a huge financial beating to create a restaurant whose primary purpose is to give opportunity to disadvantaged young people. It's not even expected to be a profit center, more of a hobby farm/charity. Don't expect to see "Naked Chef" niceness here. Jamie Oliver has to get tough and his language is vulgar, even while he's doing a really good and kind thing. I'd not be keen on putting young kids in front of the set unless you want to hear them repeating a lot of choice words. Some of the the students appalling work habits and personality flaws (no wonder they were unemployed!) It's interesting and frankly surprising to see which ones make it and which ones fall out. It takes its toll on the viewer, so I try not to watch too much in a single sitting. You sometimes want to yell at the participants.

Everyone loves potatoes. Jamie enthuses about these underground jewels and makes the perfect potato salad using freshly dug wonderful new potatoes at their best. Jamie's enthusiasm is infectious as him and Brian investigate what lies beneath the soil. The purple potatoes that are uncovered are amazing. Jamie makes a tasty Spanish omelette and a roast chicken tray bake with tomatoes and delicious potatoes. Brian shows how even in a tiny space you can grow your own spuds and seeing what you can make with them, it is well worth it

It's summer and Jamie's garden is producing row after row of gorgeous lettuce and salad leaves. Jamie starts with an explanation about the basic principles of dressings and makes a simple green salad. Herbs are a brilliant part of a salad or summer dish and Jamie makes a herb and tomato crostini. Brian and Jamie look at what can be grown in a small space - they've grown rocket in welly boots, mixed leaves in boxes and lettuce in old bathtubs. There's no excuse for not growing some greenery - even if you only have a windowsill at your disposal, you'll be inspired to have a go. Using a variety of leaves from the garden Jamie uses them to form the basis of a lovely roasted peach and bresaola salad with feta and a yoghurt dressing. The wood oven at Jamie's Essex home looks like Tuscany on this beautiful summers day and the rustic Caesar salad Jamie makes in it is a perfect shared lunch.

In this show Jamie makes three inspired recipes using the freshest peas and broad beans picked straight from the garden. Jamie extols their raw qualities in a beautiful pea and broad bean 'posh beans on toast', their vivid colour in spiced broad bean fritters, and uses peas as a finishing touch to a spaghetti and meatball dish. Peas and Broad Beans are packed full of nutrition and are brilliant for the soil. Jamie demonstrates how simple they are to grow and the bumper yield you can achieve. During a rainstorm, Jamie has some surprise miniature visitors – visitors that prove very welcome for the organic garden.

In this show Jamie makes three inspired recipes using the freshest peas and broad beans picked straight from the garden. Jamie extols their raw qualities in a beautiful pea and broad bean 'posh beans on toast', their vivid colour in spiced broad bean fritters, and uses peas as a finishing touch to a spaghetti and meatball dish. Peas and Broad Beans are packed full of nutrition and are brilliant for the soil. Jamie demonstrates how simple they are to grow and the bumper yield you can achieve. During a rainstorm, Jamie has some surprise miniature visitors – visitors that prove very welcome for the organic garden.

Zucchini - CourgetteThere's a bumper crop of courgettes in Jamie's garden and he shows us how to utilise them whilst they are in season. Not only do they come in all shapes, sizes and colours but the delicate flowers are edible too. The flowers are very hard to obtain so by growing your own you have access to these gems during the growing season. Jamie makes deep-fried courgette flowers stuffed with ricotta and mint. He shows off the qualities of courgettes with a raw courgette salad to accompany some freshly grilled mackerel. Delicious.

It's summer and Jamie's garden is producing row after row of gorgeous lettuce and salad leaves. Jamie starts with an explanation about the basic principles of dressings and makes a simple green salad. Herbs are a brilliant part of a salad or summer dish and Jamie makes a herb and tomato crostini. Brian and Jamie look at what can be grown in a small space - they've grown rocket in welly boots, mixed leaves in boxes and lettuce in old bathtubs. There's no excuse for not growing some greenery - even if you only have a windowsill at your disposal, you'll be inspired to have a go. Using a variety of leaves from the garden Jamie uses them to form the basis of a lovely roasted peach and bresaola salad with feta and a yoghurt dressing. The wood oven at Jamie's Essex home looks like Tuscany on this beautiful summers day and the rustic Caesar salad Jamie makes in it is a perfect shared lunch.

Does the thought of cooking Christmas dinner fill you with dread? Does it bring back memories of dry turkey or burnt carrots!? If the anser is yes, then don't worry! This DVD will show you how to prepare in advance and how to cook on the day so that you get everything on the table, piping hot, at the same time! You'll find all the Christmas recipes that you'll need to make a lovely dinner, from my favourite turkey in all its glory to a selection of veggies and flavoured butters, to the usual favourites like roast potatoes and parsnips. Not forgetting the gravy and cranberry sauce of course!

Purple, white and gold carrots, pink and white striped beetroots… the garden throws up a multicoloured feast of beautiful carrots and beets that form the basis of Jamie's recipes in this programme. Jamie makes the juiciest pork chop with roasted carrots and beets, shows the carrot at their raw best in an Indian carrot salad and makes an exciting dish with foil-roasted smoked beetroots with beef and a cottage cheese dressing. We also find out why carrots mostly come in orange.

Everyone loves potatoes. Jamie enthuses about these underground jewels and makes the perfect potato salad using freshly dug wonderful new potatoes at their best. Jamie's enthusiasm is infectious as him and Brian investigate what lies beneath the soil. The purple potatoes that are uncovered are amazing. Jamie makes a tasty Spanish omelette and a roast chicken tray bake with tomatoes and delicious potatoes. Brian shows how even in a tiny space you can grow your own spuds and seeing what you can make with them, it is well worth it

Jamie has a passion for pizza and he's learnt interesting variations from his travels in Italy where many recipes are passed down through generations. Jamie forages in the garden to find interesting veg to top his pizza. This show really isn't about cheese and tomato. After making basic dough the variations can be explored. Jamie makes a traditional pizza and a calzone and Jamie's traditional wood oven is a great location for a magnificent quattro gusti pizza that is mouth-watering.

Jamie has a genius barbeque day as he cooks up everything from shellfish to lamb, chicken, ribs and even onions on the barbeque. Barbequing is so much more than bangers and burgers and Jamie shows us some simple rules and techniques that will mean delicious, properly cooked food every time. Jamie barbeques an enticing selection of fresh seafood and we learn the joys of crispy skin on a barbequed salmon. Jamie shows us how to make the best barbeque marinade that will go with everything. Jamie's ancient spit roast, a rare antique shop find, has its maiden voyage to much anticipation

Traveling through Europe and North Africa, Jamie meets people and their daily food. Leaving away from the tourist routes Jamie finds a genuine, unspoilt recipes.
Search for truffles in French pireeneyah, hunting under water near Athens, street food in Marrakech, Herring in Sweden, sweet shrimp in Venice, everywhere Jamie plunges into his head to the culture and traditions of the locals, studying their ways of cooking and gives it all to us.

Members of the under-rated allium family gets explored in this episode. Jamie pulls up some of his first onions of the year and makes a crisp and fresh cheese and onion salad. The red onions he uses in an onion and potato al forno with tender roast pork. Brian, Jamie's gardener and possibly the healthiest man on the planet, munches on raw garlic as they chat about the health benefits. Jamie makes a sensational English onion and leek soup with cheddar cheese.

Jamie Does...is Jamie's personal celebration of amazing food from six very different countries. Each series focuses on a different city or region - Marrakesh, Athens, Venice, Andalucia, Stockholm and the Midi Pyrenees region of France. Classic recipes sit alongside new dishes that Jamie learns along the way. Jamie says: 'The food I've embraced on each trip is a mixture of what you could call the cliched star dishes - the many tagines of Morocco, the flamboyant paellas of Spain, the comforting risottos from Italy and the zingy fresh flavours of a classic Greek salad - and the recipes that I've been inspired to make after walking through the markets and soaking up the vibes of each place. What you'll find in this book is fun, optimistic, escapist food you can actually cook and enjoy in your own home.'