Jamie: What to Eat This Week

Jamie Oliver rounds off his summer with some seasonal plums, as he rustles up a sauce to serve with crispy duck, and then harvests some honey from his beehives. He then griddles and chars some peppers on the BBQ to add to a pepper panzanella salad, and makes sour cherry frangipane, served with creme fraiche and sticky cherries.

Jamie Oliver demonstrates Autumn recipes. In the first episode, he gets creative with savoy cabbage, making a cheesy pasta dish with farfalle, bacon and pine nuts. Back in the garden, he picks his home-grown sweetcorn to combine with beans, breadcrumbs, herbs and feta for a smoky sweetcorn burger topped with hob-charred cob.

Jamie Oliver picks some home-grown aubergine to serve with roast chicken, and bakes feta and serves it with a fig and prosciutto salad and homemade flatbreads. He unearths some potatoes he planted earlier in the year and uses them in a Mediterranean inspired runner bean stew with bacon wrapped fish. He gives us some super-useful tips on how to store both blackberries and chillies for winter months.