One by Jamie Oliver
American Measurements

Preorder the brand new cookbook that will make getting good food on the table easier than ever before . . . Jamie’s back to basics with over 120 simple, delicious, ONE pan recipes.

Packed with budget-friendly dishes you can rustle up any time, ONE has everything from delicious work from home lunches to quick dinners the whole family will love; from meat-free options to meals that will get novice cooks started. Each recipe has just eight ingredients or fewer, meaning minimal prep (and cleaning up) and offering maximum convenience.

With chapters including . . .

  • Veggie Delights
  • Celebrating Chicken
  • Frying Pan Pasta
  • Batch Cooking
  • Desserts

A Sneak Peek Recipe
from One

One by Jamie Oliver

Lemon Honey Pork Ribs

Sweet Onions, fennel & garlic, chunky potatoes & oregano

Serves 4 Prep 16 minutes Cook 2 hours 10 minutes


  • 2 red onions
  • 1 large bulb of fennel
  • 1 ¾ lbs waxy potatoes
  • 1 bulb of garlic
  • 1 lemon
  • ¼ cup liquid honey
  • 3 lbs baby back ribs
  • ½ a bunch of oregano (⅓ oz)


  1. Preheat the oven to 400°F. Boil the kettle. Put a large shallow casserole pan on a medium-high heat. Peel and quarter the onions, trim and quarter the fennel, scrub and halve or quarter the potatoes, depending on their size, then place it all in the dry pan and cook for 10 minutes, or until starting to catch a little, stirring occasionally.
  2. Break in the unpeeled garlic cloves, add 7 tablespoons of boiling kettle water, season with sea salt and black pepper and turn the heat up to high. Boil for a moment while you squeeze the lemon juice into a bowl with the honey, and put aside. Halve the rib racks, drizzle with 1 tablespoon of olive oil, rub with a pinch of salt and pepper, then lay over the veg and push down, using them to create a lid. Transfer to the oven for 1 hour 30 minutes, turning the ribs halfway.
  3. Pull out the pan, flip the ribs again and use the oregano bunch as a brush to spread the lemon honey all over them, then roughly chop and scatter over the oregano leaves. Return to the oven, reduce the temperature to 300°F and cook for a final 30 minutes, or until the meat is tender. Remove the ribs to a board, then squeeze the garlic out of its skin and mash into the pan juices. I like it served with a nice green salad.