Jamie Oliver is not only an acclaimed chef but also a dad of five who knows what it takes to make meals for his family that are easy and healthy, as well as delicious.
In addition to cooking meals for his family, Oliver, star of the new season of Netflix’s “Chef’s Table: Legends,” is also committed to making sure his kids — and kids everywhere — know the essentials of how to cook.
Oliver’s food education resource, Jamie’s 10 Skills Food Education platform, is now available in the United States, bringing free nutrition education and cooking training to middle and high school students across the country.
Jamie Oliver shares must-try recipes on “Good Morning America” on April 29, 2025.
ABC News
On Tuesday, Oliver joined “Good Morning America” to share a family-favorite meal that people of all ages can learn to cook.
Try Oliver’s recipes for green chopped salad and classic tomato spaghetti in your own kitchen!
Classic tomato spaghetti
“This is a fantastic midweek meal. Once you’ve made this a few times, you can add other simple ingredients, such as baby spinach, chopped arugula leaves, or fresh or frozen peas, to your basic tomato sauce to completely transform it. It’s important to season the cooking water with salt before you start so that the pasta can absorb it as it cooks. To make this vegetarian or vegan, use your favorite vegetarian or plant-based cheese, or leave it out altogether — it’ll still be delicious.”
Ingredients
1 handful of fresh basil
1/2 medium onion
1 clove of garlic
1 pound, 2 ounces ripe tomatoes, or one 14-ounce can whole, peeled tomatoes
Olive oil
1/2 tablespoon red wine or balsamic vinegar
Salt and freshly ground black pepper
6 ounces dried whole wheat spaghetti
1/4 ounce Parmesan cheese
Directions
Pick the basil leaves, and, reserving a few baby leaves to garnish, roughly chop the remaining leaves, and finely chop the stalks.
Peel and thinly slice the onion and garlic. If using fresh, cut the tomatoes in half, then roughly chop them, or open the can of tomatoes.
Put a large frying pan on a medium heat, then put 1/2 tablespoon of oil in the pan with the sliced onion, then cook for around 7 minutes, or until soft and lightly golden.
Stir in the garlic and basil stalks for a few minutes, then add the fresh or canned tomatoes and the vinegar. If using canned tomatoes, break them up with the back of a wooden spoon.
Season with a tiny pinch of salt and black pepper, then continue cooking for 15 minutes, stirring occasionally.
Stir in the chopped basil leaves, then reduce to low and leave to tick away.
Meanwhile, bring a saucepan of salted water up to a boil. Add the spaghetti and cook to the package instructions — you want to cook your pasta until it is al dente. This translates as “to the tooth” — soft enough to eat, but still have a bit of a bite and firmness to it. Use the timings on the package instructions as a guide, but try some just before the time is up to make sure it’s perfectly cooked.
Once the pasta is done, ladle out and reserve a cup of the cooking water and keep it to one side, then drain in a sieve or fine colander over the sink.
Tip the spaghetti into the sauce and use tongs to toss well, adding a splash of the pasta water to loosen, if needed.
Serve with the reserved basil leaves sprinkled over the top and finely grate over the Parmesan cheese.
Green chopped salad
“Chopped salads are incredibly simple to make — you have to give them a go. If nothing else, they can offer you some chopping practice, so why not make something tasty while you’re practicing your knife skills? Anyone can make this salad — just make sure you use a good, sharp chef’s knife and your biggest cutting board, and watch your fingers!”
“What I want to show you here is that the sky’s the limit when it comes to the different ingredients you can add to a chopped salad — you can use whatever’s available. The only rule I would give you is to always include a couple of handfuls of crunchy lettuce to give your salad a really good texture. Try out different things, and don’t feel obliged to use the same old stuff all the time. Basil works well in this salad, but so do lots of other soft fresh herbs, such as chives, chervil, or mint.”
Salad ingredients
4 scallions
1/2 English cucumber
1 handful of fresh basil leaves
2 small, just ripe avocados
1 round lettuce
1 small tub of cress
1 3/4 ounces cheddar cheese (optional)
Dressing ingredient
6 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
1 teaspoon English mustard
Salt and freshly ground black pepper
Directions
Get yourself a big cutting board and a large sharp knife. It’s best to start by chopping the harder, crunchier veg first, so trim and chop your scallions and slice your cucumber. Slice your basil leaves. Bring it all into the center of the board and continue chopping and mixing together.
Halve your avocados around the big pit. Carefully remove the pit and peel the skin off. Add the avocado flesh, lettuce leaves and cress to the board.
Crumble over the cheese (if using), and continue chopping. When everything is well chopped, you’ll have a big mound of salad on the board.
Make a well in the middle and drizzle in 6 tablespoons of extra virgin olive oil and 2 tablespoons of red wine vinegar. Add 1 teaspoon of English mustard and a good pinch of salt and pepper.
Mix up so everything gets well coated and serve on the board or in a bowl.
More ‘glass jar dressing’ options
“In my opinion, the most important part of a salad is the dressing. It’s all very well saying everyone needs to eat more salad, fruit and vegetables (it’s true, we do), but it should be a pleasure, not a chore! By dressing a salad you can make it delicious, meaning you want to eat it, rather than feel you have to.”
“I like to make my dressings in glass jars because it’s so easy to see what’s going on. You can shake them up easily and any leftovers can be kept in the jars in the refrigerator. Don’t drown your salads in dressing! Remember, a little goes a long way — and always dress them just before serving to stop them going limp.”
“With the exception of the yogurt dressing, they are based on a ratio of 3 parts oil to 1 part acid (vinegar or lemon). Generally, this ratio is a really good benchmark for making any dressing, but it’s always sensible to have a little taste once you’ve shaken it up. If the seasoning is there but you’re finding it a little too acidic, you’ve cracked it, because once the dressing is on the salad leaves, it will be perfect.”
Vinaigrette dressing ingredients
1/4 clove of garlic
1 teaspoon Dijon mustard
2 tablespoons white or red wine vinegar
6 tablespoons extra virgin olive oil
Salt and freshly ground black pepper
Directions
Peel and finely chop the garlic. Put the garlic, Dijon mustard, vinegar and oil into a glass jar with a pinch of salt and pepper. Put the lid on the jar and shake well.
Yogurt dressing ingredients
6 tablespoons plain yogurt
2 tablespoons white or red wine vinegar
1 tablespoon extra virgin olive oil
Salt and freshly ground black pepper
Directions
Put the plain yogurt, vinegar and oil into a glass jar with a pinch of salt and pepper. Put the lid on the jar and shake well.
Balsamic dressing ingredients
6 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
Salt and freshly ground black pepper
Directions
Put the oil and balsamic vinegar into a glass jar with a pinch of salt and pepper. Put the lid on the jar and shake well.
Lemon dressing ingredients
6 tablespoons extra virgin olive oil
Salt and freshly ground black pepper
1 lemon
Directions
Put the oil into a glass jar with a pinch of salt and pepper. Squeeze in the lemon juice. Put the lid on the jar and shake well.
‘GMA’ kitchen picks
By clicking on these shopping links, visitors will leave ABCNews.com and Goodmorningamerica.com, and these e-commerce sites are operated under different terms and privacy policies. ABC will receive a commission for purchases made through these links. SOME PRICES ARE DYNAMIC AND MAY CHANGE FROM THE DATE OF PUBLICATION. Have questions about ordering or a purchase? Click here.
Simply Jamie: Fast & Simple Food [American Measurements
OXO Good Grips Large Salad Spinner – 6.22 Qt., White
2 oz Glass Dressing Containers To Go Sauce Cups Mini Condiment Dip Jars with Lids Lunch Box Accessories
Bamboo Cutting Board Set – Easy-to-Clean Wood Cutting Board Set with 6 Color
