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Jamie's on-a-budget recipes

Created by Jamie Oliver with you in mind, these on-a-budget recipes are the perfect dishes to make when you're looking to feed (and please) the family without breaking the bank.

Chicken and tomato hotpot
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Chicken and tomato hotpot

Jamie says: "Make the most of autumn with my comforting, low effort one-pan supper".

Jamie Oliver 155x255

  1. Preheat the oven to gas 4, 180°C, fan 160°C. Drizzle 1 tbsp olive oil into a large casserole pan over a medium heat, add the frozen veg and cook for 10 mins. Finely slice the parsley stalks, chop the chicken into 3cm chunks, then add both to the pan and cook for 5 mins.

  2. Stir in the four and tomato purée. Roughly chop the tomatoes, adding them to the pan as you go, then tip in the beans with their juices and 300ml water and bring to the boil.

  3. Scrub and slice the potatoes to 0.5cm-thick rounds. Roughly chop the parsley leaves. Turn the heat off the stew, add most of the parsley and all the olives, if using; season to taste. Carefully layer the potatoes over the stew, season, drizzle with 1 tsp olive oil and bake for 20 mins.

  4. Remove the casserole from the oven and use the back of a spoon to gently push the potatoes down a little into the stew juices. Return to the oven for 20-25 mins until the potatoes are crispy. Sprinkle over the remaining parsley to serve.

 Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer

See more Jamie Oliver recipes

View full recipe details
  • Ingredients
  • olive oil
  • 300g frozen classic vegetable base mix
  • 30g pack fresh flat-leaf parsley
  • 8 boneless, skinless chicken thighs
  • 2 tbsp plain flour
  • 3 tbsp tomato purée
  • 500g ripe tomatoes
  • 400g tin cannellini beans
  • 600g Maris Piper potatoes
  • 2 tbsp black olives (optional)