Jamie at Home - Episode Guide

Jamie's garden is bursting with tomatoes of every size, shape and colour. The freshness and vibrancy of the dishes Jamie makes, leaves no doubt that growing tomatoes is a must.

There's a bumper crop of courgettes in Jamie's garden and he shows how to make the most of them including deep-fried courgette flowers stuffed with ricotta and mint.

Jamie hosts the perfect barbecue as he cooks up everything from shellfish to lamb, chicken, ribs and even greens on the grill.

Jamie shows just how easy it is to cultivate amazing fruit and veg at home and cooks three very different recipes to show the versatility of beans.

Jamie talks about how to grow onions, and uses them to make a fresh cheese and onion salad.

Jamie makes the juiciest pork chop with roasted carrots and beets and makes an exciting dish with foil-roasted smoked beetroots, beef and a cottage cheese dressing.

Everyone loves potatoes and Jamie is no exception. He enthuses about these underground jewels and makes the perfect potato salad using freshly dug wonderful new potatoes at their best.

With peppers and chillies on the menu, Jamie makes a delicious spicy pork goulash using a variety of ingredients from the capsicum family.

Jamie is off in search of mushrooms to cook the perfect mushroom risotto. There are no mushrooms in Jamie's garden, so he sets off hunting in his local forest.

Jamie Oliver has been invited on a local shoot and uses the opportunity to explore the world of delicious game birds.

Jamie Oliver uses a variety of pumpkin and squash to make a mouth-watering warm winter salad of roast duck and pumpkin, a hearty winter pumpkin soup, and pumpkin fairy cakes.

A windswept Jamie explores the seemingly unlikely but surprisingly bountiful world of winter salads, proving that there is still much to be had from the garden even in the darkest months of the year.

Jamie cooks up some delicious lamb recipes with Welsh lamb, including crunchy grilled lamb kebabs and an incredible roasted shoulder of lamb.

The chef looks at the humble, under-rated leek, making delicious pappardelle with slow roasted leeks and a clever 'concertina' squid with grilled leeks

It may be winter, but the garden is still offering up some beautiful veg. Jamie shows how to make a seasonal winter veg coleslaw, bubble and squeak and a delicious Italian cabbage soup.

Jamie turns his attention to furred game. Most people think nothing of eating a chicken, but what about a rabbit? Jamie makes some great game recipes, starting with his very own Essex fried rabbit.

Jamie shows how to make a simple, versatile short crust pastry for sweet and savoury dishes, then prepares a delicious Italian ham, nettle and spinach tart.

Jamie turns his attention to eggs and collects the batch that his free range hens have laid and makes a delicious homemade egg tagliatelle and an omelette salad with bresaola.

Jamie turns his attention to the rhubarb plant and shows how versatile it can be with rhubarb fool, hot and sour rhubarb with crispy pork and noodles, and even a creamy cocktail.

English asparagus is world-renowned, and with a short season of just six weeks Jamie demonstrates three different, simple ways to cook and dress asparagus to celebrate these garden gems.

Looking at summer salad, Jamie starts with the basic principles of making and dressing a simple green salad.

Jamie has a passion for pizza and he has learnt interesting variations from his travels in Italy where recipes are passed down through the generations.

Jamie's garden is bursting with strawberries from hanging baskets, a great way to grow them, and he picks them in situ to make a strawberry salad with speck and halloumi.

Jamie demonstrates how to make a beautiful pea and broad bean 'posh beans on toast', spiced broad bean fritters and uses peas as a finishing touch to a spaghetti and meatball dish.

This time Jamie's looking at summer brassicas - a large and varied family group - and makes some fantastic and unusual recipes with them.

Jamie pickles courgettes with mint and chilli, as well as aubergines with garlic and oregano. He also makes a fiery chilli chutney with Welsh rarebit and steak and chips on the barbecue.

Jamie Oliver, with help from friends and experts, shows how to cook up a festive feast with two fantastic Christmas birds, superb stuffing and gravy, and perfect roast potatoes.