BRITAIN’S best-loved chef is back with a new cookbook filled with delicious and tasty recipes anyone can whip up in minutes.
Jamie Oliver’s 20 Minute Meals: Real Fast Food is perfect for busy people in need of a little push to get into cooking from scratch on a regular basis.
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His colourful new book, which is out on Thursday, includes loads of fun ways to turbo-charge mealtimes, including innovative fresh ways with chicken, next-level eggs and loads of satisfying rice and noodle faves.
Most of the recipes have just ten ingredients or fewer, and there are plenty of shortcuts and hacks to help beat the clock.
Jamie said: “After 25 years, I know you trust me to deliver joyful, super-tasty, easy and exciting, turbo-charged cooking.
“This book is about taking the concept of convenience and putting the control slap bang back into your hands.
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“Why 20 minutes? I know it’s the habit-forming sweet spot that is both achievable and sustainable.
“And, in a world where we’re cooking less than ever, it’s so important that we reclaim this essential life skill for ourselves and our children.
“Cooking is truth, especially in this AI-focused era where we no longer know what is real. Being able to feed ourselves, and the ones we love, is a fundamental power.”
Here, we share three of Jamie’s new recipes for you to try right now.
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Prawn and mango curry
Serves two
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Energy: 561 calories
YOU NEED:
- 1 red onion
- 6cm piece of ginger
- Half a bunch of coriander (15g)
- 1 fresh red chilli
- 150g basmati rice
- 2 tbsp Kerala-style curry paste
- 220g ripe mixed-colour cherry tomatoes
- 50g sachet of creamed coconut
- 1 small ripe mango
- 150g cooked peeled coldwater prawns
METHOD:
- Put a large frying pan on a medium heat with 1 tbsp of olive oil.
- Peel, finely chop and add most of the onion, stirring regularly. Peel, finely chop and add the ginger and coriander stalks, reserving the leaves, then finely chop and add most of the chilli.
- Cook for five minutes, stirring regularly. Boil the kettle. Put the rice into a small pan on a medium heat with a pinch of sea salt and 300ml of boiling kettle water, then cover and cook for 12 minutes, or until fluffy.
- Meanwhile, stir the curry paste into the frying pan, then halve and add most of the tomatoes. Stir in the creamed coconut and add 250ml of boiling kettle water.
- Let it tick away while you cut the cheeks off the mango, peel and dice the flesh, and stir most of it into the pan. Simmer for five minutes, adding the prawns for the last two minutes, or until hot through, then season to perfection.
- Quarter the remaining tomatoes and mix with the reserved chop-ped onion, chilli and mango, then toss with a few drips of red wine vinegar. Fluff up the rice and serve with the curry, reserved coriander leaves and mango salad.
Classic carbonara with three twists
Serves four
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Energy: 559 calories
YOU NEED:
- 300g dried spaghetti
- 100g diced guanciale or pancetta
- 6 eggs
- 80g pecorino or Parmesan cheese
- Choose a twist:
- 320g chestnut mushrooms or 320g asparagus or 320g fresh or frozen peas
METHOD:
- Cook the spaghetti in a pan of boiling salted water according to the packet instructions then drain, reserving a mugful of starchy cooking water.
- Put a large non-stick frying pan on a medium heat and fry the guanciale with a big pinch of black pepper for five minutes, or until golden, stirring occasionally.
- Separate the eggs (reserve the whites for making meringues). Finely grate the Parmesan over the yolks and whisk together, loosening with a little pasta water.
- Add the drained pasta to the pan of guanciale, toss, then remove from the heat to cool slightly for 30 seconds.
- Pour in the Parmesan eggs mix and keep everything moving, loosening with splashes of cooking water until you have a shiny, silky sauce – you don’t want the pan too hot or the eggs will scramble.
- Plate up the pasta, and finish with an extra grating of Parmesan, if you like.
The twists: You have a choice whether to keep it classic, or add some veg to the party.
Whichever veg you choose, add it to the guanciale once golden, tossing regularly.
If using mushrooms, quarter them and cook for three minutes.
If using asparagus, trim, slice into 3cm lengths and cook for one to two minutes.
Peas can be used from frozen, simply cook for two minutes.
Crispy fried eggs and peanut rice
Serves two
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Energy: 600 calories
YOU NEED:
- 6cm piece of ginger
- 150g basmati rice
- 20g salted roasted peanuts
- 100g savoy or white cabbage
- 3 spring onions
- Half a bunch of coriander (15g)
- 1 lime
- 4 eggs
- 2 tbsp hoisin sauce
- 2 tbsp crunchy peanut & sesame chilli oil
METHOD:
RECOMMENDED STORIES
- Boil the kettle. Roughly peel and finely chop the ginger.
- Place a 26cm frying pan on a medium heat, add the rice then stir in the ginger, peanuts and a pinch of sea salt.
- Pour in 300ml of boiling kettle water, cover and cook for 12 minutes or until the rice is fluffy with a crispy bottom.
- Meanwhile, coarsely grate the cabbage on a box grater and place in a bowl with trimmed and finely sliced spring onions.
- Finely slice the coriander stalks and most of the leaves, reserving a few for garnish, add to the bowl, then finely grate in the lime zest. Squeeze in the juice, scrunch, then season to perfection.
- Put a small frying pan on a high heat with half a centimetre of olive oil. Once hot, carefully crack in the eggs, angling the pan and spooning over the hot oil as they cook to your liking. Use a slotted spoon to move them to kitchen paper.
- Turn out the rice and divide between plates, drizzling the hoisin on top. Divide up the cabbage mixture, then sit the eggs proudly on top.
- Drizzle over the crunchy peanut and sesame chilli oil, add the reserved coriander, and serve.
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- Extracted from 20 Minute Meals: Real Fast Food by Jamie Oliver, published by Penguin Michael Joseph on September 10, 2026 at £30 ©Jamie Oliver Enterprises Limited (2026, 20 Minute Meals). Recipe photography ©David Loftus, 2026.