Jamie Oliver is back with his very first healthy-eating cookbook – and it’s everything you’d expect from Britain’s best-loved cook: vibrant, generous and utterly delicious. Eat Yourself Healthy is all about more, not less – more flavour, more joy, more energy, and more of the good stuff that makes life feel better.
With 120 nourishing recipes designed to satisfy and revitalise, Jamie makes eating well a pleasure, not a chore. The book launches with a two-week meal plan to help you reset and recharge, plus 50 practical health hacks that make choosing well the easy option. Think feelgood classics reimagined – from a creamy Happy Fish Pie to golden Easy Egg & Bean Filo Twists, and even a naturally sweet Banana & Almond Cake you’ll want on repeat.
This is food that fuels you, comforts you, and inspires you to look after yourself one delicious bite at a time.
Happy fish pie
Creamy, comforting and ever so delicious, the big question is, are you having eggs, or no eggs?
Serves 6
Total time: 1 hour 5 minutes, plus resting (Prep: 30 minutes | Cook: 35 minutes)
2 of your 7-a-day
Ingredients
- 1kg potatoes
- 1 large head of broccoli (480g)
- optional: 3 large free-range eggs
- 3 leeks (480g)
- olive oil
- 2 heaped tablespoons plain flour
- 2 teaspoons of your favourite mustard
- 600ml semi-skimmed milk
- 800g mixed frozen fish chunks, from sustainable sources
- 75g Cheddar cheese
- 1 bunch of chives (20g)
- 1 lemon
Method
1. Preheat the oven to 180°C/350°F/gas 4. Peel the potatoes, halving any larger ones, then cook in a pan of boiling salted water for 20 minutes, or until tender.
Trim, finely chop and reserve the broccoli stalk. Chop the head into florets and add to the pan with the eggs, if using, for the last 7 minutes. Cool the eggs under cold running water. Drain the potatoes and broccoli, and steam dry.
2. Meanwhile, trim the leeks, halve lengthways, then wash and finely slice. Place in a large shallow casserole pan on a medium heat with 1 tablespoon of olive oil and the chopped broccoli stalk. Cook for 10 minutes, or until soft, stirring regularly. Stir in the flour and mustard, then gradually stir in the milk. Simmer for 5 minutes, stirring occasionally, then season to perfection.
3. Add the fish chunks and simmer for another 5 minutes, then grate in most of the cheese. Finely chop the chives and fold in most of them. Peel, halve and dot in the eggs, if using, and finely grate over the lemon zest.
4. Mash the potato and broccoli – rustic or smooth, the choice is yours. Season to perfection, then spoon over the dish, fork up the top for added texture, grate over the last bit of cheese and spritz with oil. Bake for 35 minutes, or until golden and bubbling. Rest for 5 minutes, sprinkle over the remaining chives, and serve with lemon wedges.
Easy egg & bean filo twists
Filo is such a versatile pastry. No matter how you put this together, the results are always fun.
Serves 4
Total time: 22 minutes
3 of your 7-a-day
Ingredients
- olive oil
- 8 sheets of filo pastry
- 2 x 400g tins of haricot beans
- 1 heaped tablespoon harissa paste
- 2 heaped tablespoons tomato purée
- red wine vinegar
- 4 large free-range eggs
- 40g Cheddar cheese
- 2 teaspoons sesame seeds
- 2 mixed-colour peppers (320g)
- 2 spring onions
- 1 bunch of dill (20g)
- extra virgin olive oil
Method
1. Preheat the oven to 200°C/400°F/gas 6. Spritz 2 sheets of filo with olive oil, line up the two short sides so they slightly overlap, then scrunch up lengthways and twist into a nest about 15cm wide, making sure it has a base. Place on an oil-spritzed baking tray, and repeat.
2. Drain the beans, toss with the harissa, tomato purée and ½ a tablespoon of red wine vinegar, then divide evenly between the filo nests. Crack an egg onto each one, season with sea salt and black pepper, grate over the cheese, then divide and sprinkle over the sesame seeds. Bake for 15 minutes, or until golden and crisp.
3. Meanwhile, deseed and very finely chop the peppers. Trim and finely chop the spring onions. Finely chop the dill, mix together, then dress with 2 tablespoons of red wine vinegar, 1 tablespoon of extra virgin olive oil, and a good pinch of salt.
4. Serve the egg filo twists with the pepper salsa on the side.
Banana & almond cake
Brilliant bananas and almonds take centre stage in this deliciously moreish chuck-it-all-in cake.
Serves 12
Total time: 56 minutes (Prep: 11 minutes | Cook: 45 minutes)
Ingredients
- 50ml olive oil, plus extra for greasing
- 500g ripe bananas
- 2 large free-range eggs
- 250g ground almonds
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- 100g natural yoghurt, plus extra to serve
- 100ml maple syrup, plus extra for brushing
- 2 teaspoons vanilla bean paste
Method
1. Preheat the oven to 170°C/325°F/gas 3. Grease a deep 23cm springform cake tin with olive oil and line the base with greaseproof paper.
2. Put 350g of the peeled bananas into a food processor, crack in the eggs, and add all of the remaining ingredients. Go in with 50ml of olive oil, add a small pinch of sea salt, then blitz until smooth. Tip the mixture into the cake tin and spread out evenly. Slice the remaining bananas and arrange on top, then bake for 45 minutes, or until an inserted skewer comes out clean.
3. Remove from the oven, brush with a little maple syrup, and leave to cool for 10 minutes. Run a palette knife around the edge of the tin, then release the cake and transfer to a wire rack to cool, or serve warm.
LEFTOVER LOVE
Slice the cake, wrap each portion, and stash in the freezer for another day (up to 3 months). Simply defrost when you want a slice, and enjoy!
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Eat Yourself Healthy by Jamie Oliver is published by Penguin Michael Joseph © Jamie Oliver Enterprises Limited (2025, Eat Yourself Healthy). Recipe photography: © David Loftus, 2025.