Jamie's Feasts for a Fiver

In this first episode, Jamie makes a hearty chicken hotpot, layered with tender chicken and a golden potato topping perfect for batch-cooking for a busy week. Jamie also invites his mentor and friend Gennaro Contaldo to share a taste of Sardinia with delicate hand-pleated pasta parcels.

Jamie Oliver demonstrates a clever way to use the most economical cut of chicken to create Italian-inspired Caprese chicken burgers, topped with homemade pesto and sweet potato fries. He also makes his own simple pastry for spinach pies, and welcomes guest chef Anissa Helou to share her nourishing Lebanese dish, Madfüneh.

Jamie Oliver prepares a Thai traybake, and invites chef and restaurateur Gulu Anand to reveal how using spices in his Punjabi masala chicken elevates the simplest ingredients. Jamie also prepares homemade bagels with egg mayonnaise, a tinned cherry chocolate mousse, and a classic Neapolitan-style spaghetti dish.

Jamie Oliver demonstrates a good value shortcrust pastry, and is joined by food writer Roopa Gulati, who cooks her family recipe for red lentil dal with spinach. Jamie also makes gnocchi with a creamy blue cheese and broccoli sauce and a mango rice pudding infused with bay, nutmeg, lime and toasted coconut.

Jamie Oliver shares recipes for a chicken, sausage and white bean bake, egg noodles tossed with aubergine, crunchy veg, peanuts, mint and an orange dressing, and a treacle tart that uses cornflakes in the golden syrup filling. Plus, guest cook Patricia Chung makes Burmese fish noodle soup using tinned sardines.

Jamie Oliver makes celeriac skewers marinated in shawarma paste and a spiced cauliflower bake, made from fragrant rice, baked beneath an edible lid embedded with Bombay mix. He also serves up a winter chilli, crispy potato and chickpea parcels, and tomato soup with borlotti beans, rosemary and mozzarella.