Chicken Kiev, Shepherd’s Pie, Spaghetti Vongole
Kicking off episode four, Jamie and his dad revisit a pub classic from the 80s, the mighty Chicken Kiev. Only rarely seen on menus these days, Jamie believes that this king-of-a-dish is definitely due for a revival. Next, Jamie cooks up his version of the Italian institution, spaghetti vongole. Made using rosé instead of white wine, plus a handful of fresh tomatoes, it’s a brilliant variation of the comforting classic.
Jamie’s third recipe is a much-loved super-fresh street food salad with an incredible peanut dressing, from Jakarta in Indonesia, called gado-gado. And to finish the show with a bang, watch Jamie make a truly epic Shepherd's Pie. Inspired by a historic recipe, it has mashed potato on the bottom, top and sides, plus an extra-luxurious slow-cooked shoulder filling. Genius.