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Jamie Oliver investigates sugar's huge contribution to global health problems like obesity and type 2 diabetes, reveals how much sugar is in healthy-looking food, and explores what can be done to help
A must-watch treat for Christmas Eve as Jamie Oliver serves up cast-iron tips, tricks and hacks for a delicious and stress-free Christmas. There will be no more soggy roasties or dry turkey.
Jamie visits the Nicoyan Peninsula in Costa Rica, where living to 100 isn't unusual. He also travels to the Greek island of Ikaria. On the menu is berry pocket eggy bread with pistachios.
Jamie goes fishing in Costa Rica and learns some karate in Japan. Also on the menu are cheese and corn pancakes, topped with smoky bacon and caramelised banana.
Jamie goes foraging in Greece and exercises in Japan. He also cooks healthy chicken and garlic-bread kebabs and a mega veggie tofu burger with garden salad and a basil dressing.
Jamie Oliver meets Costa Rican cowboys and cooks a skinny carbonara with smoky bacon, peas, almonds and basil, and smoky black bean stew with squash, peppers, rice and chilli salsa.
In Japan, Jamie Oliver harvests and eats seaweed. On the menu is baked eggs and ricotta on toast, super tasty miso, and sizzling prawns with seasonal veg and salsa.
Jamie cooks a super-charged health bomb breakfast of black rice pudding and exotic fruit; roasted salmon and ginger rice; and seared turmeric chicken with hummus.
In the last of the series Jamie cooks pork and apple sauce, glazed carrots, brown rice and greens; Asian crispy beef; and a healthy curried fish stew with a spicy kick.
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.
Jamie Oliver travels to Jeju island in South Korea, where he experiences first-hand the shellfish diving skills of women twice his age and, in the mountains of Switzerland, discovers how important the humble apple is to the Swiss diet. Back at home, Jamie cooks a day's worth of nutritious recipes inspired by his travels, featuring blueberry breakfast doughnuts, mineral-rich mussels invigorated with pesto, tomatoes and courgettes for lunch, and apples with pork meatballs for a perfect family meal.
Jamie Oliver sees how local citrus fruit enhances the fresh fish netted in the turquoise waters off Sardinia. In the stunning quiet of a volcanic forest on Jeju island in South Korea, he discovers the perfect place for shiitake mushrooms to flourish. Then back home, Jamie makes an ingenious, colourful toasted bread to go with spinach, cheese and eggs for breakfast. There's a colourful salad for lunch, and shiitake mushrooms and chicken combine for a spicy Balinese curry for dinner.
Jamie bakes colourful bread to go with spinach, cheese and eggs, and makes a spicy Balinese curry with shiitake mushrooms for dinner
Jamie visits Sardinia and South Korea and cooks a toasted fruit crumble, squash and ricotta ravioli, and a vegetable tomato sauce
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.
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.
Jamie visits a Swiss chocolate factory and cooks salmon and magic egg for breakfast, sesame butterflied chicken for lunch, and a smoky veggie chilli for dinner.
