What planet is Jamie Oliver on? £1

[BananaCocktails]

I just want to say I absolutely love Jamie, Oliver, and his cooking . watching
£1 wonders right now
he is using up some very expensive ingredients, 3/4 of a bar of butter isn’t budget friendly at all, if I had butter, I certainly wouldn’t be using almost all of it in one recipe it’s so expensive nowadays
he is also using olive oil, another very expensive ingredient
I feel like I’m moaning, but I went to Sainsbury’s today and spent almost £20 and bloody packed lunch alone for the kids. I absolutely hate margarine so bit the bullet and bought butter which was £2.60!

But Bertolli has never been a butter. It's an olive oil spread which is what it was when it used to be Olivio. It comes under the same family as margarine.

Butter is an entirely different thing to margarine and olive oil spreads!

Dear God, IT SERVED TWO

Yep he is on another planet…

He couldn’t budget and manage his finances in regards to his chain of resteraunts they all went bust

Then look at school dinner gate the kitchens couldn’t afford to make his meals budget friendly or afford the staff to cook the meals as took a long time

Indeed.He said quite clearly is was for two as did the ingredient list at the end.

Were you hallucinating throughout the programme or something, it said it served 2, I believe there was even a snap right at the end of half a pizza on 2 plates with salad (although Ive been bulk watching things so cant quite remember)

Forget the Mandela effect, this is the Jamie's no-oven pizza effect. Really odd.

Oh that’s so weird! Much apologies to Jamie 🤦‍♀️

We even made the pizza. We liked it and my ds is asking to make it again.

I really don't understand this thread. All the meals cost £1 or under a portion. They're all carefully costed up. And while individual ingredients may be expensive, they're included in the costing.

I don't really understand that premise of this thread? Is it that butter a £2 for 250g is so outrageously expensive, you couldn't possibly buy it?

I mean I'm sure you could make some of the recipes using cheaper ingredients and they'd be even cheaper. They just wouldn't taste very nice.

I think the idea is good, he is considering oven time etc and costing the portions out but there was a crepe dish he made the other day and it was meant to be for 8 and serve with salad which I did think was a bit stingy. I thought it looked more like it would serve 4

Aside from cost I think he's trying to make his food healthy so the portions are tiny for nutritional value.

Not many people I know like it! I liked it from young but it is not everybody's cup of tea. Did you have onions with? I actually crave it sometimes and that's when I know I am nutritionally deficit and probably of B vitamins
Jamie's £1 portions would not feed anybody I know!

I don’t watch his programmes but would like to add rissoles as an idea. Made like burgers with meat (cooked mince or very finely chopped left over beef or lamb), onion, garlic, seasoning, herbs, 1 egg to bind, except they contain fresh bread crumbs (1:5 to the meat). They’re moister when fried.

please share! what's the channel called??

@Nat6999 I’d be interested too

Well there's a balance between 'delicious', 'acceptable' and 'bland' IMO.
The problem with tiny 'portions' of ingredients is that you often can't buy in those quantities. Things like butter go off very quickly as well so using a 'tiny' portion for one dish and not much else is going to cause waste.

Also... a small portion makes the costing very unrealistic!

Eh? Butter last for months, the block we've had for at least a couple of weeks has a use by date in July, or you can freeze it, but it's a staple so surely just about everyone has it, or an equivalent that can be used instead, in all the time?

@ALegennnrgaOf butter freezes very well, i buy it on sale and keep it for months. you could easily portion it into smaller quarters before freezing.

Lambs liver is delicious I think!

You don't need to soak it in milk.

Over cooked liver has a consistancy that is papery and dry.

Treat it like a steak - bring it to room temperature,a nice hot pan, a little salt on the liver, a tiny drop of oil on the pan and sear it. Turn once. Experiment with how well done you like it - I have it medium. Yum!

Goes well with mashed potatoes, or tossed in a salad with a vinegar, or warm on bread with beets. You can do loads.

Where in the UK are you that you can't get shallots ?

I'd probably just use red onions because life's too short to peel a load of shallots.

Butter lasts ages, we dont even put ours in the fridge. It also freezes. Presumably you dont just cook the once and never use your kitchen again? Therefore you use up the rest of the packet/ingredients in other dishes over time

I still think one of the joys of adulthood, which I've experienced for 40 years, is not having to eat liver!

Lambs liver. I soaked it in milk first. What am I doing wrong?

I cut into small pieces, coat in flour and mustard powder mix then pan fry quickly on hot heat

never over cook liver but obviously you need to cook it

i serve with mash and very very crispy bacon