All the best Jamie Oliver: Keep Cooking And Carry On recipes to make in lockdown - Latest News

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Videos can use content-based copyright law contains reasonable use Fair Use (https://www.youtube.com/yt/copyright/). Jamie Oliver’s been keeping the nation fed by using up the leftover ingredients that end up languishing the back of your fridge or cupboard to make delicious meals each day this week, and there’s something for everyone. Jamie Oliver: Keep Cooking And Carry On airs weeknights on Channel 4 at 5.30pm amid the coronavirus lockdown, and fans have been loving his inventive recipes as stocks of certain ingredients start to run low while people are in self-isolation. If you missed any of last week’s shows, here are our pick of the recipes you won’t want to miss from the show so far. Two-ingredient home-made pasta recipe If you can’t get dried pasta in the shops for love nor money, you can make your own with just flour and water. Add flour into a bowl (the amount depends on the number of people you’re cooking for) Add a splash of water Mix the two ingredients together with a fork – if it’s too sticky, add more flour Once shiny and not overly sticky, it’s already done. Roll it out until it’s thin. Dust with a little bit of flour and roll out again. When it’s shiny and not too sticky, it’s done. Cut the pasta into half a centimetre thick slices. Toss pasta between hands Add to boiling water. Easy bread recipe There’s nothing better than homemade bread, and Jamie’s simple recipe means anyone can bake a perfect loaf. Ingredients for the bread: Ingredients: 1 x 7 g sachet of dried yeast 1 kg strong bread flour , plus extra for dusting Method: Pour 650ml of tepid water into a large bowl. Add the yeast and mix with a fork for a couple of minutes. Pour in most of the flour and half a teaspoon of sea salt, then use a fork to mix together until you can’t move it anymore. Now get your clean hands in there and bring it together as a ball of dough, adding more flour as you need to stop your hands and the dough sticking. Transfer the dough to a flour-dusted surface and keep it moving, kneading, pushing and stretching it for 5 minutes, or until you have a silky and elastic dough. Use your floured hands to shape the dough into a rough ball, put it in a bowl, flour the top and cover with a clean, damp tea towel. Allow it to prove for about an hour or an hour and 30 minutes, or until doubled in size – ideally in a warm, draught-free place. Once the dough has doubled in size, knock the air out by punching it with your fist, then kneading for 30 seconds. You can now shape it or flavour it as required – folded, filled, traybaked, whatever – and leave it to prove for a second time, for 30 minutes to an hour, or until it has doubled in size once more. Preheat the oven to 180ºC/350ºF/gas 4. Carefully transfer your bread dough to the oven and gently close the door. Bake for about 35 minutes, or until golden.