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Jamie Oliver
Source - Perth Now

Famous Chefs' Dishes


Jamie Oliver

Jamie Oliver is a world-renowned British chef who gained most of his fame from his television shows ‘The Naked Chef’ (1999) and ‘Jamie Oliver’s Food Revolution’ (2010-2011). He is also a published author of several cookbooks with his own line of cooking ware.   

Oliver’s passion for cooking was ignited during the time when his parents used to own a pub-restaurant in Essex and young Jamie would persistently ask the chefs to let him help out. They finally accepted his help in the kitchen and at the age of sixteen, Jamie Oliver started studying at the Westminster Catering College before continuing his studies and training in France. His career then kicked off with his first job as Head Pastry Chef at the Neal Street restaurant in London and, soon after, Sous Chef at the River Café where he started to get comfortable in front of a camera. Jamie Oliver featured in a documentary which was being filmed at this River Café where his potential was recognised by a production company which ended up hosting  his first television series ‘The Naked Chef’. This programme featured Jamie Oliver’s ways of simplifying food preparation by using common ingredients and simple cooking techniques.

By way of giving back to the community, in 2002, Jamie Oliver started the Fifteen Foundation in London which gave underprivileged youths the opportunity to gain work experience in the culinary industry at the Chef’s own Fifteen restaurant. In 2005, he also kickstarted the campaign ‘Feed Me Better’ which encouraged British students to eat healthier substitutes for junk food, gaining the support of the British government.

Upside-down Fish Pie
Source - Jamie Oliver's Official Website

Jamie Oliver's Upside-down Fish Pie

Time: 54 mins
Servings: 4


  • 1kg potatoes
  • 320g sprouting broccoli
  • 100g tartare sauce
  • Olive oil
  • 400g piece of salmon, skinned and pin-boned
  • 320g ripe cherry tomatoes
  • 20g chives
  • 165g raw king prawns, peeled
  • ½ a lemon


1. Preheat the oven to 200 degrees Celsius and boil the kettle.

2. Scrub the potatoes and chop into chunks. Place in a large, shallow casserole pan and cover with the boiling water. Bring back to a boil and cook for 15 minutes or until tender.

3. Trim the broccoli and add to the pan for the last 4 minutes.

4. Drain, set the broccoli aside and return the spuds to the pan. Mash well with the tartare sauce, adding ½ a tablespoon of olive oil and season as desired.

5. Place back on medium heat and spread the mash across the base and sides of the pan. Drizzle with olive oil, then transfer to the oven and bake for 20 minutes until golden.

6. In the meantime, slice the salmon lengthwise. Halve the cherry tomatoes and chop the chives. Toss with the prawns, lemon juice and a pinch of sea salt and black pepper.

7. When the mash is ready, arrange the broccoli on top, then layer over with the salmon, prawns, and tomatoes. Return to the oven for 10 minutes until the fish and prawns are cooked through.

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