Jamie rounds off this extraordinary week with more versatile recipes that use up ingredients from the store cupboard and freezer: A super simple curry sauce using everyday ingredients from your local shop, and a deliciously versatile minestrone soup.

Filmed at home during lock down using just his mobile phone, Jamie makes a green veg pasta for his family from the food in his cupboards, fridge and freezer, and shares his chicken pot pie and vegetable rosti recipes from the past to help us now.

Filmed at home during lock down using just his mobile phone, Jamie rustles up a cheesy veggie quesadilla for his family from what’s in his fridge and shares his meatloaf with spaghetti and fish tikka curry recipes from the past to help us now.

Filmed at home during lock down using just his mobile phone, Jamie turns the standard fry up into something special. He shares recipes from the past, his allotment veg pie and frozen fish tikka masala, as they could really help us now.

Filmed at home during lock down using just his mobile phone, Using ingredients left in his fridge he makes cauliflower mac’n’cheese and shares recipes for a sausage bake and his son’s favourite flapjacks to help us now.

Filmed at home during lock down on his mobile phone, Jamie cooks up some delicious Singapore rice from what is left in the fridge and shares recipes from the past, a rustic gnocchi and 5-ingredient chicken traybake, that could be useful to us now.

Jamie’s filming himself at home to show us flexible recipes that work with whatever you have in the fridge. Today he makes crunchy coated salmon, and shares helpful recipes from his archive, with delicious aubergine daal and a pork and chickpea stew.

Birthdays still happen in lockdown, and today Jamie makes a gooey chocolate cake for his daughter, Petal. He also shares recipes from his archive, with a Rotolo pasta bake made with spinach and squash, and spicy Gangnam chicken wings with fried rice.

Jamie is filming himself and the family cooking at home, and today they’re making epic burgers with zingy salsa. He also serves up two delicious dishes from the archives, with spinach pancakes for brunch or lunch, and a fabulous one pot fish.

Jamie and the kids make homemade pasta with a tuna and broccoli sauce, and he also shares two classic recipes from the archives, with sizzling chicken fajitas and a sausage and apple bake.

Jamie makes an indulgent Easter dessert, with a chocolate and custard hot cross bun extravaganza, plus if you’re looking for easy dishes for the weekend, he also shares his pan-roasted lamb with spring vegetables, and super-quick Asian fishcakes.

In the third week of lockdown, filming at home on his phone, Jamie cooks a delicious lamb Biryani to make the most of his leftover roast, and shares his aubergine lasagna and noodle stir fry recipes that make the most of the fresh veg in the shops.

Still filming at home with his family, Jamie inspires us with clever ways to cook. Using fresh veg available he makes a ratatouille into a posh pizza, and shares his delicious lamb kofta kebabs and roasted tomato risotto from the past to help us now.

As the weather gets warmer during lock down, Jamie cooks a fresh and delicious Caesar salad from a whole roast chicken made with all the trimmings. He looks back at past recipes, sharing a spicy piri piri pork belly and cod wrapped in smoky pancetta.

Cooking up clever recipes from home with his family as his crew, Jamie makes a spicy veggie curry and shares recipes from the past to help us now; recreating your favourite garlicky chicken and making leftovers special with his crispy pork tacos.

In the final episode, Jamie makes his ‘fridge raid pork noodles’ from ingredients he has at home. He shares his recipe for veggie steamed dumplings and throws the baton to his mate, Jimmy Doherty, who makes the ultimate rare beef leftovers sandwich.

In these challenging times, Jamie shares recipes that make the most of your kitchen staples. He shows us how to make fresh pasta with three simple sauces from ingredients you have to hand and a veggie chilli that heroes store cupboard ingredients.

Jamie shares delicious recipes that use whatever ingredients you can get our hands on in these unprecedented times; making a fish pie using ingredients from the freezer and a classic bread dough with an added twist using whatever you have at home.

Jamie responds to the changing times by sharing clever recipes that can swap out ingredients for whatever you have to hand: A risotto using frozen veg, a versatile veg-packed sauce that you can bag up and freeze and a delicious eggless chocolate pud.

In unprecedented times, Jamie shares delicious recipes that use whatever ingredients you have to hand. Using store cupboard ingredients he makes a simple flatbread and turns it into a pizza pie, and makes a heartwarming, versatile beef and ale stew.