Jamie Oliver’s fIsh pie pasta bake. Photograph: David Loftus/Jamie Oliver Enterprises Ltd View image in fullscreen Jamie Oliver’s fIsh pie pasta bake. Photograph: David Loftus/Jamie Oliver Enterprises Ltd Quick and easy Jamie Oliver Jamie Oliver’s recipes for fish pie pasta bake and tomato and feta lentils Sometimes cooking is about celebration or indulgence, but there are other times when you just need a speedy but delicious midweek meal
Jamie Oliver Mon 21 Sep 2026 14.00 CEST Last modified on Mon 21 Sep 2026 15.13 CEST Share Prefer the Guardian on Google O f course, the act of cooking can be many things – joy, ritual, nourishment, comfort, celebration, indulgence – but this fish pie pasta bake and tomato and feta lentils are strictly about speed. Because, in reality, these are exactly the kind of recipes we all need in our repertoire, ready to whip out on a Wednesday night.
320g frozen spinach 1 onion (160g) Olive oil 300g dried macaroni 50g plain flour 2 heaped tsp English mustard 500ml semi-skimmed milk Salt and black pepper 400g frozen fish pie mix , from sustainable sources 100g cheddar 2 red chicory 60g rocket Red-wine vinegar Extra-virgin olive oil
Turn on the grill to high. Boil the kettle. Defrost the spinach in a bowl in the microwave. Peel and finely chop the onion, and place in a large ovenproof frying pan on a high heat with one tablespoon of olive oil. Cook, stirring regularly, for five minutes, or until soft. Cook the pasta in a pan of boiling salted water for eight minutes, until al dente, then drain, reserving a mugful of the starchy cooking water.
Stir the flour and mustard into the onions, then gradually stir in the milk. Add the spinach to the pan, water and all, then season. Stir in the fish chunks and simmer for five minutes on a medium heat, then stir in the drained pasta, along with a splash of the reserved water, if needed. Coarsely grate and mix in half the cheese, grating the rest over the top. Carefully transfer to the highest shelf of the grill for a few minutes, until golden and bubbling.
Meanwhile, finely slice the chicory bases and separate the leaves, toss with the rocket and a tablespoon each of red-wine vinegar and extra-virgin olive oil, then season. Serve with the fish pie pasta bake.
View image in fullscreen Jamie Oliver’s tomato and feta lentils. Photograph: David Loftus/Jamie Oliver Enterprises Ltd Prep 5 min Cook 20 min Serves 4
4 garlic cloves 1 fresh red chilli Olive oil 500g ripe tomatoes 1 460g jar roast red peppers ½ pomegranate 30g shelled unsalted pistachios 1 bunch dill (20g) 4 flatbreads 2 400g tins lentils Red-wine vinegar Salt and black pepper 100g feta
Peel the garlic and finely slice with the chilli, then put in a shallow casserole pan on a medium-high heat with two tablespoons of olive oil. Cook, stirring regularly, until soft but not coloured. Chop and add the tomatoes. Tip the peppers, juice and all, into a blender, blitz smooth, then pour into the pan. Cook, stirring occasionally, for eight minutes, or until thickened.
Meanwhile, hold the pomegranate half cut side down in your palm and bash the back of it so the seeds tumble out into a bowl. Finely chop the pistachios. Pick and chop the dill. Warm the flatbreads.
Drain the lentils and add to the pan with a half-tablespoon of red-wine vinegar. Simmer for a final five minutes, then stir through half the pomegranate seeds and half the chopped dill, and season.
Scatter over the pistachios and the remaining pomegranate see…