Season 2

Jamie's friend Jimmy is a field scientist, who spends a lot of time cooking out in the open. They meet in Borough Market and cook a spring frittata on a camping stove in the middle of the Market, then return to Jamie’s flat where he shows Jimmy 2 dishes which can be cooked in one pan: chicken with asparagus, cherry tomatoes, pancetta and olives, and fish steamed in cous cous.

Jamie visits a friend and fellow chef, Richard Corrigan, in the kitchen of his Restaurant, Linsay House, in London. The go back to Jamie’s flat to cook together – Richard cooks pork chops with sage, honey, cider vinegar and apricots and Jamie cooks his version of champ, a potato dish.

Jamie has invited his friend, John Prescott, who is a professional Elvis impersonator round for dinner. He decides to cook traditional fast food in his own special way – taking it ‘back to its roots’. He prepares Jamie’s burgers, oven baked chips and a chopped salad which we see him eat with John.

Jamie has decided to cook for his builders. We see him shopping for vegetables in Borough Market and then returning to his flat to cook roast chicken, roasted potatoes, squash and parsnips with carrots and stir fried cabbage.

It’s Jamie’s day off from the restaurant and he’s invited two Australians who work for him in the restaurant round for a British barbecue – i.e. one where we eat indoors because the weather is so bad. Jamie prepares marinated seared tuna, griddled squid with flavoured salt and griddled prawns with another flavoured salt.

Jamie's new kitchen is finally done, but the gas is not working so while his good friend Andy takes care of that, Jamie whips up some great cold dishes. Featured: red mullet with lime, smoked salmon with carpaccio of raw beetroot and a tarragon salad.

Jamie has asked two of his students from his restaurant, Fifteen, to come to the flat and taste the soup dishes he is preparing: Italian pappa al pomodoro, Spanish fisherman soup and Thai chicken broth.

Jamie has invited his chief washer at the restaurant, Santos, round to his flat with his Brazilian friends who have a band, for a party. Santos shows Jamie how to cook Feijoada, Jamie cooks Bolinho de Balcahau (fish cakes) and they prepare Caipirinhas.

Jamie visits an old friend, Genaro Contaldo, who is a restauranteur in London’s West End. He helps him make some pasta in his kitchen and then invites him back to his flat to show him some pasta dishes. Jamie cooks spaghetti bolognaise, ravioli and linguini with red mullet.

Jamie has visited a friend and fellow chef, Peter Gordon – the man responsible for first cooking fusion food in Britain – at his restaurant. He invites him back to his flat to cook a fusion dish – curry leaf crusted snapper with smoked coconut and tamarind broth and plantain chips. Jamie prepares a dish called salt and pepper squid with plum and mango chutney.

Jamie visits a good friend, Brian Klein, who has a boat on the river at Windsor. He agrees to prepare some food for a boat trip. He prepares a lobster club sandwich, mayonnaise, strawberry champagne cocktail and a dessert called Eton Mess.

It’s Jamie’s birthday and he goes to his house which is being renovated in Essex to prepare a barbecue for his family and friends. He visits his father’s pub where he prepares a lamb dish and then goes on to the house where he prepares trout and halibut for the barbecue and a special potato salad.

Jamie has gone to his restaurant, Fifteen, to help his baker, John Rolfe, with the night shift. He prepares a basic bread dough, rosemary and grape calzone, roasted vegetable bread and a breakfast pizza.

Jamie is preparing Spanish style tapas dishes for his neighbour who plays in a ladies’ football team. Featured: marinated olives and peppers, courgette salad, mashed chick peas with paprika, orange and onion salad and a Spanish drink.

Jamie's wife Jules has gone away for the weekend leaving Jamie and his daughter Poppy home alone. Jamie takes the opportunity to spend some quality time with his little girl and cooks up a meal suitable for both father and baby. He prepares fruit lollipops, Moroccan stew and spring minestrone soup.

There is a new baby in Jamie's life and combined with long nights in the restaurant he is tired out, so he meets up with Jane Clarke who offers him excellent advice on healthy eating. Full of new ideas, Jamie cooks himself and Jane a health-conscious lunch: tangerines with vanilla, almonds and chocolate, steamed sea bass with spring vegetables, fruit juice and crab and grapefruit salad.

Jamie has a new team of trainees in his restaurant Fifteen and to get to know them, he treats them to a dinner party at his house. He prepares fillet of beef with wild mushrooms, wrapped in proscuttio. Potatoes and fennel, and Lemon tart.

After a long shift in the restaurant Jamie invites some of the chefs back to his place for late night munchies. The boys tuck into Jamie's version of a Philly steak sandwich and try not to wake Jules as they make a huge amount of popcorn.

Jamie is preparing a meal for George Ngyutin, one of the best fishmongers in London. George comes from Mauritius and Jamie prepares food with a Mauritian flavour: tropical fruit salad, seafood & rice soup and cod baked in banana leaves.

Jamie has to write a column about chocolate and is in search of inspiration. He visits The Chocolate Society, a shop selling chocolate, and chats to Russ.After returning home he prepares a chocolate risotto, pan seared venison with chocolate and a chocolate aubergine dessert.

Jamie is preparing Japanese food for two girls he met on a recent trip to Japan and are now visiting him in London: gyozas with dipping sauce, sakatini cocktails and shabu shabu.

Jamie is visiting his friend, Patricia Michelson, in her new cheese shop in London. They discuss English cheeses and Patricia shows Jamie how to make a simple cream cheese. Jamie returns home with some of Patricia’s English cheeses to prepare the ultimate cheese board, baked goat’s cheese, baked sweet potatoes with Patricia’s cheese and a cheese and pickle roll.

Jamie is visiting his friend Jekka McVicar who grows herbs and is exhibiting at The Chelsea Flower Show. They chat about herbs and then Jamie returns to prepare a meal for them both using Jekka’s herbs. He prepares Lemon verbena granita with apple compote, rib eye with sautéed potatoes and summer savory and garlic butter and a rustic bread salad.

Jamie is practising with his band in a pub. He agrees to prepare a meal for the band, all of whom are vegetarians. He visits his friend’s Indian restaurant to collect some poppadoms and returns to his flat to prepare Indian chutneys, pineapple curry and onion bhajis.

Jamie’s friend, Peter Begg, is having a birthday party and has asked Jamie to help him prepare the food. Jamie prepares a selection of cocktail-type food: pesto with pasta, beans and potatoes, watermelon salad, chicken kebabs and smoked salmon bagels.

Jamie is preparing food for a picnic: chicken baked in pastry crust, green salad with basil dress, piccalli and an elderflower drink.