3 Recipes From Jamie Oliver’s New Cookbook

Jamie Oliver has long been on a mission to help the nation eat more healthily. He has campaigned for more nutritious food in schools, created cooking shows and opened multiple restaurants. And now, the celebrity chef is sharing his 30 years of wisdom in a new cookbook, Eat Yourself Healthy, which is focused around eating for long-term health. Below, we share three of our favourite recipes, perfect if you’re looking for some autumn cooking inspiration: aubergine involtini, fish pie, and banana and almond cake.

Eat Yourself Healthy: 3 Recipes From Jamie Oliver’s New Cookbook

Aubergine Involtini

Filled aubergines are submerged in a blipping sweet tomato sauce for a very tasty tea.

• Serves 2
• Total time: 50 minutes
• Prep: 20 minutes 
• Cook: 30 minutes
• 3 of your 7-a-day

Ingredients:

• 2 aubergines (250g each)
• 1 bunch of basil (30g)
• 1 x 400g tin of borlotti beans
• 100g ricotta cheese
• 20g Parmesan cheese
• 1 lemon
• Olive oil
• 2 cloves of garlic
• 2 heaped teaspoons baby capers in brine
• 1 pinch of ground cinnamon
• 2 x 400g tins of plum tomatoes

Method:

1. Preheat the oven to 180°C/350°F/gas 4. Put a large non-stick ovenproof frying pan on a high heat. Slice the aubergines lengthways 1cm thick, then dry fry and soften, in batches, for 2 minutes on each side, then remove to your board.
2. Meanwhile, pick a few nice basil leaves and reserve in a bowl of cold water, then put the rest, stalks and all, into a food processor. Drain and add the beans, add the ricotta, then finely grate in the Parmesan and lemon zest, squeeze in the juice and blitz to combine, then season to perfection.
3. Once all the aubergines are done, add 1 tablespoon of olive oil to the empty pan.
4. Peel, finely slice and add the garlic, along with the capers and cinnamon. Fry for 2 minutes, then tip and crush in the tomatoes.
5. Divide and spread the ricotta mixture between the aubergine slices, then roll them up and nestle them into the sauce. Transfer to the oven to cook for 30 minutes, or until golden and bubbling, then scatter over the reserved basil leaves.
6. Nice with crusty wholemeal bread for mopping up the sauce.

Nutritional Information

• Energy: 396kcal
• Fat: 14.7g
• Saturated fat: 5.5g
• Protein: 23.7g
• Carbs: 46.8g
• Sugars: 23.7g
• Salt: 1.5g
• Fibre: 19.2g

Happy Fish Pie

Creamy, comforting and ever so delicious, the big question is, are you having eggs, or no eggs?

• Serves 6
• Total time: 1 hour 5 minutes, plus resting
• Prep: 30 minutes
• Cook: 35 minutes
• 2 of your 7-a-day

Method: 

• 1kg potatoes
• 1 large head of broccoli (480g)
• Optional: 3 large free-range eggs
• 3 leeks (480g)
• Olive oil
• 2 heaped tablespoons plain flour
• 2 teaspoons of your favourite mustard
• 600ml semi-skimmed milk
• 800g mixed frozen fish chunks, from sustainable sources
• 75g Cheddar cheese
• 1 bunch of chives (20g)
• 1 lemon

Method:

1. Preheat the oven to 180°C/350°F/gas 4. Peel the potatoes, halving any larger ones, then cook in a pan of boiling salted water for 20 minutes, or until tender.
2. Trim, finely chop and reserve the broccoli stalk. Chop the head into florets and add to the pan with the eggs, if using, for the last 7 minutes. Cool the eggs under cold running water. Drain the potatoes and broccoli, and steam dry.
3. Meanwhile, trim the leeks, halve lengthways, then wash and finely slice. Place in a large shallow casserole pan on a medium heat with 1 tablespoon of olive oil and the chopped broccoli stalk. Cook for 10 minutes, or until soft, stirring regularly. Stir in the flour and mustard, then gradually stir in the milk. Simmer for 5 minutes, stirring occasionally, then season to perfection.
4. Add the fish chunks and simmer for another 5 minutes, then grate in most of the cheese. Finely chop the chives and fold in most of them. Peel, halve and dot in the eggs, if using, and finely grate over the lemon zest.
5. Mash the potato and broccoli – rustic or smooth, the choice is yours. Season to perfection, then spoon over the dish, fork up the top for added texture, grate over the last bit of cheese and spritz with oil. Bake for 35 minutes, or until golden and bubbling. Rest for 5 minutes, sprinkle over the remaining chives, and serve with lemon wedges.

Nutritional Information

• Energy: 481kcal
• Fat: 13.4g
• Saturated fat: 5.2g
• Protein: 42.8g
• Carbs: 50.4g
• Sugars: 10.4g
• Salt: 0.8g
• Fibre: 6g

Banana & Almond Cake

Brilliant bananas and almonds take centre stage in this deliciously moreish chuck-it-all-in cake.

• Serves 12
• Total time: 56 minutes
• Prep: 11 minutes
• Cook: 45 minutes

Ingredients:

• 50ml olive oil, plus extra for greasing
• 500g ripe bananas
• 2 large free-range eggs
• 250g ground almonds
• 1 tablespoon baking powder
• 1 teaspoon ground cinnamon
• 100g natural yoghurt, plus extra to serve
• 100ml maple syrup, plus extra for brushing
• 2 teaspoons vanilla bean paste

Method:

1. Preheat the oven to 170°C/325°F/gas 3. Grease a deep 23cm springform cake tin with olive oil and line the base with greaseproof paper.
2. Put 350g of the peeled bananas into a food processor, crack in the eggs, and add all of the remaining ingredients. Go in with 50ml of olive oil, add a small pinch of sea salt, then blitz until smooth. Tip the mixture into the cake tin and spread out evenly. Slice the remaining bananas and arrange on top, then bake for 45 minutes, or until an inserted skewer comes out clean.
3. Remove from the oven, brush with a little maple syrup, and leave to cool for 10 minutes. Run a palette knife around the edge of the tin, then release the cake and transfer to a wire rack to cool, or serve warm.

LEFTOVER LOVE

Slice the cake, wrap each portion, and stash in the freezer for another day (up to 3 months). Simply defrost when you want a slice, and enjoy!

Nutritional Information

• Energy: 216kcal
• Fat: 13.9g
• Saturated fat: 1.6g
• Protein: 6.5g
• Carbs: 19.3g
• Sugars: 13.9g
• Salt: 0.2g
• Fibre: 3.3g

Eat Yourself Healthy by Jamie Oliver is published by Penguin Michael Joseph © Jamie Oliver Enterprises Limited (2025, Eat Yourself Healthy). Recipe photography:  David Loftus, 2025.