Jamie kicks things off with a cottage pie with a rich gravy and super-fluffy mash, is inspired by Indian street food, then makes a chip butty packed full of flavour and crunch. He goes back to school to meet children who are celebrating vegetables, and makes macaroni and cheese full of greens.
Jamie's veg mission continues with an easy-peasy scruffy aubergine lasagna, some bigged-up broccoli, an Asian bean salad with lots of punch, and a look at sushi.
Jamie gets the veg party started with a bold black bean burger topped with fresh salsa. There's also a charred, crunchy salad with cool croutons, and a curry stuffed with spices.
Jamie turns a pad thai into a silky, crunch veg feast; mixes roast potatoes with a super-cool pickle; and cooks up a cauliflower cheese like no other.
Jamie makes asparagus quiche and a pasta carbonara with a luxurious veggie twist. And following a trip round Jerusalem, he puts together a show-stopping cauliflower roast.
Jamie Oliver makes a chilli that proves vegetarian dishes can pack a punch, while in India he learns new tricks and creates a spiced parsnip soup full of texture and surprise. He is also inspired by traditional and modern street food in the Middle East as he rustles up mouthwatering meat-free pasties.
Jamie makes a simple but showstopping sticky onion tart; a creamy coconut pumpkin rice, with a spicy butter bean stew; and turbo-charged aubergines with epic Indian spices.
Jamie makes a beautiful oozy risotto. In Jerusalem, Jamie's inspired by gorgeous breakfasts, and rustles up pancakes with spinach and chilli.
