Jamie Oliver's new cookbook 20 Minute Meals: Real Fast Food offers quick, nutritious recipes like filo quichy and Thai hot and sour chicken soup, with a companion TV series.
Jamie Oliver has released a new cookbook titled 20 Minute Meals: Real Fast Food, along with a companion TV series. The book aims to find a balance between cooking at a relaxed pace and being quicker and more convenient than ordering home delivery.
Jamie Oliver's Quick Meal Philosophy Explained
It follows his previous books 30-Minute Meals from 2010 and 15-Minute Meals, which both aimed to give people a repertoire of quick dishes to feed the family well without relying on pricey or unhealthy takeaway foods. Oliver says he wants to give people as many excuses as possible to just keep cooking. He explains that twenty minutes is achievable because it is long enough to actually make progress but short enough to be manageable.

He also insists that many people want to have cooking skills and can carve out the time to learn them, especially with the right recipes and ingredients, including some handy pantry items. According to Oliver, these are recipes that can be made in 20 minutes at a calm, enjoyable pace. In recipe testing, people were often doing them in 12, 15, or 17 minutes.
He says he wanted the book to be achievable and to motivate people to try more than one recipe, so the time limit was important. If a recipe could not be done by one of the testers in 20 minutes, it did not make it into the book. Oliver shares three recipes that can be on the table in 20 minutes or less.
Three 20 Minute Recipes For Dinner
They include a filo quichy for two, a pizza fritte duo, and a Thai hot and sour chicken soup. The filo quichy starts by turning the oven on to 240C fan-forced or 260C conventional. A large ovenproof frying pan goes on a high heat with 1 tablespoon of olive oil. Spring onions are trimmed, finely sliced, and added, then potatoes are drained and crumbled in, followed by spinach and 1 tablespoon of red wine vinegar.
The mixture is cooked and stirred until the spinach has wilted, then seasoned with sea salt and black pepper. Meanwhile, eggs and 2 teaspoons of mustard are whisked in a large bowl. Ham is chopped and added, then most of the cheese is coarsely grated and added. The contents of the frying pan are mixed in well to combine.
Off the heat, filo is roughly layered in the frying pan, spritzing with oil between the layers. It is pushed into the edges and the overhang is scrunched to make a crust. The egg mixture is poured in and cooked on a high heat for 1 minute while the remaining cheese is grated over. It is transferred to the oven and baked for 12 minutes, or until set and the filo is golden.
A salad is made by putting the remaining 1 teaspoon of mustard, 1 tablespoon of red wine vinegar, and 2 tablespoons of extra virgin olive oil into a large shallow serving bowl. Tomatoes are chopped and added, beans are drained and added, then everything is tossed and seasoned. It is served with the hot filo quichy. For the pizza fritte duo, the kettle is boiled.
How To Make Pizza Fritte Duo
Flour goes into a bowl with a pinch of sea salt and a well is made in the middle. Gradually, 90ml of water is added, stirring constantly with a fork until it becomes too hard to mix. Clean hands bring it together as a dough, which is divided into 4 balls and left to rest. Broad beans are cooked in boiling water for 2 minutes, then drained.
Meanwhile, a tomato is halved and finely grated cut side down into a bowl to get a slurry, discarding the skin. Garlic is peeled and finely grated in, then mixed with oregano and 1 teaspoon of extra virgin olive oil, and seasoned with salt and black pepper. Chilli is finely chopped and basil is picked. Broad beans go into a small food processor or blender with 1 teaspoon of extra virgin olive oil.
Lemon zest is finely grated and reserved, then the juice is squeezed into the processor. It is blitzed to a coarse paste, loosening with a splash of water if needed, then seasoned. A large frying pan goes on a medium-high heat with half a centimetre of olive oil. Each dough ball is rolled out on a clean floured surface into a 14cm round.
Working two at a time, the dough rounds are gently placed in the oil and cooked for 3 minutes, or until golden, puffed up and cooked through, turning halfway. They are drained on kitchen paper and moved to plates. Two fritte are topped with the broad bean smash, torn mozzarella, reserved lemon zest, chilli, and basil leaves. The tomato sauce is spooned over the other two, grating over Parmesan.
Recipe Steps For Thai Hot Sour Soup
They are finished with a drizzle of extra virgin olive oil if you like. For the Thai hot and sour chicken soup, a large shallow casserole pan goes on a high heat with 1 tablespoon of olive oil. Ginger is peeled, chopped, and added. Chicken is diced into 3cm chunks, seasoned with a pinch of sea salt and black pepper, and added to the pan with the mushrooms.
It cooks for 5 minutes, or until golden, stirring regularly. The kettle is boiled. Curry paste is stirred into the pan. Coconut milk and 1 litre of boiling kettle water are poured in, then noodles are submerged and simmered on a medium heat for 6 minutes.
Sugar snaps and frozen edamame are added for the last 3 minutes. Half the crunchy peanut and sesame chilli oil is stirred in, then it is seasoned to perfection and divided between warm bowls. The remaining chilli oil is drizzled over to finish, and it is served with lime wedges for squeezing over. The book 20 Minute Meals: Real Fast Food by Jamie Oliver is published by Penguin Michael Joseph.
Copyright Jamie Oliver Enterprises Limited 2026. Recipe photography is by David Loftus, 2026.
This story was compiled and edited by the HeadTopics newsroom and HT AI from the reports above.
20 Minute Meals Fast Food Cooking At Home Thai Hot And Sour Chicken Soup Filo Quichy Pizza Fritte Duo Real Fast Food Quick Recipes Cookbook
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