Jamie's Super Food - Season 2
Season 2
Episodes
Chicken Hot Pot and Pancake Mess
Jamie cooks a chicken hot pot with South Korean kimchi. There's pineapple pancake mess with coconut, cashew and lime for breakfast. And he shows how pasta can be the perfect base for vegetables.
Doughnuts, Mussels and Meatballs
Jamie travels to South Korea and Switzerland and cooks breakfast doughnuts, mussels with pesto, and apples with pork meatballs for a perfect family meal.
Chicken Fajitas and Barley and Beef Stew
Jamie meets one of the oldest people in the world in South Korea. He makes avocado for breakfast, chicken fajitas for lunch, and adds barley to a beef and Guinness stew.
Balinese Curry and a Colourful Salad
Jamie bakes colourful bread to go with spinach, cheese and eggs, and makes a spicy Balinese curry with shiitake mushrooms for dinner.
Crumble, Ravioli and Tomato Sauce
Jamie visits Sardinia and South Korea and cooks a toasted fruit crumble, squash and ricotta ravioli, and a vegetable tomato sauce.
Chocolate Porridge and Super Greens Cannelloni
Jamie visits the mountains of Switzerland and the villages of Sardinia. He makes some chocolate porridge, super greens cannelloni and shepherd's pie with beans.
Pancakes, Fish Fingers and Risotto
Jamie Oliver meets some friendly cows in the Swiss Alps and cooks strawberry buckwheat pancakes, jumbo salmon fish fingers, and a creamy risotto for dinner.
Magic Egg Breakfast and Smoky Veggie Chilli
In the eighth and final episode of the series, Jamie Oliver's search for super food inspiration takes him to South Korea, where he sees how the mighty sesame seed has a huge presence in local cuisine. In Switzerland, he goes behind the scenes at the country's prime chocolate factory, learning about the health properties of cocoa. On the menu is herby smoked salmon and magic egg for breakfast; sesame butterflied chicken for lunch; and cocoa powder brings depth and complexity to a smoky veggie chilli for dinner. A book to accompany the series, Super Food Family Classics by Jamie Oliver, is published by Michael Joseph/Penguin.
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