I’ve been meaning to do a series of posts on paleo friendly recipes from famous chefs and cooks. Yes, I do sometimes get stuck for ideas and inspiration in the kitchen and that’s when I turn to some of my favourites – effortless Jamie Oliver, sensual Nigella Lawson, timeless Maggie Beer and fantastical Heston, to mention a few.
Today’s post features twenty paleo friendly recipes from Jamie Oliver, with my notes on alternatives and substitutions, where needed. I hope you enjoy my selection as I absolutely adore what Jamie does with food, and I think his style of cooking is very similar to mine: lots of soul, measuring with you eyes and heart, spontaneous, focused on good quality produce. In no particular order, here is my selection of twenty Jamie Oliver recipes to tickle your senses.
Quick Crispy Chicken With Asparagus & Tomatoes
I love how quick and simple this meal is – perfect for a midweek supper. Olives are used to add a bit of saltiness and extra flavour, but other pantry staples like anchovies or sun-dried tomatoes would also work well. Get the recipe here.
Moorish Crunch Salad
Full of crunchy goodness of radish, carrots, toasted sesame seeds and fresh herbs, this salad makes my mouth water. Get the recipe here
Fish in a bag
If avoiding white potatoes, replace with zucchini or sweet potato. To save time you can prepare the parcels in advance. Get the recipe here
Spiced lamb stew with walnuts & pomegranate
Walnuts. Pomegranate. Yum! Replace 2 spoons of plain flour with 1 tablespoon tapioca flour and add 1 teaspoon of butter or ghee at the end. Cook for a little longer with no lid on to thicken the sauce further. Get the recipe here.
Shakshuka is traditionally a tomato-based dish but this twist freshens it up with spring greens, while still holding on to those core Middle Eastern herbs and spices. Brilliant for brunch or dinner. Omit cheese, if avoiding dairy. Get the recipe here.
Roast chicken with all the trimmings
Use ghee instead of butter, if avoiding all dairy (although butter is often well tolerated due to its low lactose content). ‘Higher-welfare’ just means free-range. Get the recipe here.
Poached beef with herb vinaigrette & leeks
This gorgeous platter is great for a Sunday lunch gathering or Christmas. You can also serve the vinaigrette with sliced poached chicken or grilled fish fillets, such as swordfish or salmon. Get the recipe here.
Slow-roasted balsamic tomatoes with baby leeks & basil
I can taste this dish when I look at this picture. Add as much or as little sea salt as you prefer. This would be a great side to lamb roast or some roasted chicken. Get the recipe here.
Jools’s favourite beef stew
This one-pot dish looks rich and perfect for a cold day. You don’t really need to dust the meat with flour as you can thicken the sauce with a little tapioca or arrowroot flour at the end or by using an evaporation method (a.k.a cook with no lid on for the last hour). Peeled white potatoes are fine in small amounts, but feel free to replace with sweet potato, swedes, parsnips or throw in zucchini and cauliflower in the last hour. Get the recipe here.
Whole Roasted Cauliflower
I wanted to include this recipe because I love when vegetables are served whole like this, and cauliflower is especially delicious when roasted. Get the recipe here.
Celeriac is a root vegetable that has a firm tuber consistency and a smell of fresh celery. It’s a great alternative to potato and pumpkin. Get the recipe here.
Simple roast salmon with summer leaves & a Marie Rose dressing
Marie Rose dressing is a British condiment commonly associated with the 70s – mayo and ketchup mixed together and used in a prawn cocktail or with other seafood. This recipe calls for yogurt, and I recommend to make the sauce using a combination of mayonnaise, chilli sauce or powder, a little apple cider vinegar or lemon juice, garlic and tomato paste instead of ketchup (or make your own ketchup, recipe below). That’s how I often served cooked prawns. Get the recipe here.
Stir-fried duck with sugar snap peas and asparagus
I love duck, especially when it’s served with oranges. Bursting with flavour, duck is perfect for stir-frying – gorgeously juicy inside and crispy outside. Paired with simple green veggies, this is a midweek hit. Get the recipe here.
Roast chicken & pesto
This is pretty straight forward but skip the Parmesan in the pesto if avoiding dairy. I would serve this with a giant arugula/rocket salad. Get recipe here.
Wild mushroom & venison stroganoff
This recipe contains dairy such as butter and cream, both of which are high-fat content and low-lactose so some of you might get away with it. Otherwise, you can use ghee and omit the cream, which will make it a little bit thinner in consistency but the flavour of the mushrooms will still be amazing. Beef meat and standard mushrooms can be used instead and you can add some dried porcini mushrooms for that wild forest flavour. Get the recipe here.
Traybaked Keralan Fish Curry
Creamy, rich and packed with spices, this traybake is fresh, flavoursome and super-comforting. Simply whack it in the middle of the table and let your guests help themselves. Get the recipe here.
The best tuna meatballs (Le migliori polpette di tonno)
Everyone’s favourite meatballs with a difference – no meat! Fresh fish is used, which together with Sicilian herbs and spices creates a light and fresh dish. Get the recipe here.
Roasted concertina squid with grilled leeks & a warm chorizo dressing
I love using chorizo to flavour dishes. Pork goes very nicely with prawns and squid, and I like the vegetables used in this dish. Get the recipe here.
Lovely tomato & rose petal harissa
I love a bit of harrissa and was very intrigued by the addition of rose petals. Jamie recommends it with oily fish but it would do wonders to lamb cutlets and grilled prawns. Get the recipe here.
Homemade tomato ketchup
The only thing you need to change in this recipe is the addition of sugar. Half the amount of sweetness and use maple syrup or coconut syrup instead. Rice malt syrup can also be used as it’s pretty much glucose. Honey might give it a different flavour. Get the recipe here.
Do you have a favourite Jamie Oliver recipe? Share with me in the comments.
When did flour become Paleo?
For the recipes that use flour, I’ve suggested to replace with tapioca flour (grain free, gluten free flour like coconut or almond meal which are used in paleo cooking) or to use evaporation method and addition of butter or ghee to thicken the sauce. Did I miss a recipe and not suggest an alternative? Let me know.
Thanks for putting these together!
Great stuff nice work thanks
Thank you for giving us these Paleo friendly recipes from Jamie Oliver…I absolutely adore him!
I have sorely missed cooking from his recipes and I have several of his cookbooks.
Thanks so much for showing us that we can eat Paleo and still use Jamie’s lovely recipes!
I’ve received Jamie Oliver’s 30 minutes meal cookbook and I can’t wait to cook through it. I really like his sea bass and pancetta with sweet potato and mango chutney mash. Everyone likes a good surf & turf 🙂 Thanks for forking Jamie’s recipes to be Paleo!
Nice post. I actually cook a lot of Jamie Oliver paleo recipes. I’ve found there are some that don’t need any modification, and some where with just a little subsitution here and there you can make it totes paleo. My favourites are:
Asian Poached Salmon – 30 Min Meals page 188
sub coconut aminos for soy sauce
Jool’s favourite Saturday afternoon Tuna Pasta – Cook with Jamie page 64
I used to eat this pre paleo. Now I double the recipe and leave out the pasta. Great lunch for work… actually, I’m eathing this at work right now.
Any of the curries from Ministry of Food page 99. Korma, Vindaloo, Rogan Josh, tikka masala. I just double the recipe and eat without rice. These also go really well in the slow cooker.
Mustard Chicken – 30 Min Meals page 98
More primal that paleo owing the the cream.
This one gets cooked at least once a month.
Parmesan fish fillets – Jamies Dinners page 65
This tastes great. I’ve cooked a couple of times with olive oil but I think I need to fry in a more stable fat. Again, it’s more primal given the cheese.
Salmon with Anchovie sauce – Cook with Jamie page 212
My all time favourite paleo meal hands down. It’s amazingly quick to make and the anchovie sauce is unlike anything else. Super healthy too.
Plus I have about 15 others in my saymmm.com account. Happy to share them too if you’re interested.
Oh yum, they all sound delicious. Thanks for sharing 🙂
Have always loved Jamie’s recipes. Thank you
Love the sound of the Tuna meat balls but noticed bread crumbs are used. What would you substitute here or would you just leave this out? Gather they need something to bind them.
Hi Jane, Yes, I don’t normally use breadcrumbs in any meatballs but I do sometimes add some almond meal or hazelnut meal to break up the meatiness. You can also add some grated carrot, that works really well. Irena 🙂
Hi, I live in NZ. Can I not get a print version copy of your cookbook Eat Drink Paleo from Australia, rather than paying for shipping from Germany? I tried to purchase from Amazon, but they wouldn’t ship your cookbook to NZ! Why, I ask myself.
The postage is $9 to anywhere in the world. The reason I ship from Germany rather than Australia is that it would cost me more to ship to NZ from OZ than from Germany to OZ. Strange but true! Australia Post is super expensive.
This is the round up of my dreams!!!
Yay!! Thank you thank you Irena! I adore Jamie Oliver, can’t wait to give these recipes a whirl! 🙂
Likewise! He does amazing things with veggies <3