Recipes from celebrity chefsYou've never eaten fried potatoes like this before! Jamie Oliver reveals his three absolute favorite recipes to RTL

Recommended by the star chef himself: Trevor's chicken with white wine mustard sauce

“Inspired by my old recipe from Happy Days with The Naked Chef, this is an absolute classic,” writes the popular TV chef. Because with this recipe you can expect a “wonderfully cooked chicken, stuffed with mushrooms and covered in a golden puff pastry”. According to Jamie Oliver, a treat that is rich and absolutely delicious.

Interesting facts about the court:

• Preparation time: 1 hour 10 minutes.

• Difficulty level: Not too tricky

• Servings: for 4 people

This Ingredients you need:

• olive oil

• 2 cloves of garlic
  250g mixed mushrooms

• 1 bunch of fresh flat-leaf parsley

• 1/2 lemon

• 4 chicken breasts, skinless

• smooth flour for dusting

• 320g ready-rolled puff pastry

• 1 large egg

• 2 heaped tablespoons of whole grain mustard

• Mustard

• 150ml white wine

• 150 double cream

• 2 tbsp cranberry sauce

And this is how you prepare the chicken in white wine mustard sauce:

1. Preheat oven to 200 degrees.

2. Peel the garlic and cut it into fine slices. Also cut half of the mushrooms into slices and roughly chop the rest.

3. Heat a large frying pan with two tablespoons of olive oil over medium heat and add the garlic and mushrooms. Season with a pinch of sea salt and black pepper and cook for about ten minutes until everything is nice and golden.

4. Finely chop the parsley stalks and roughly chop the leaves and fold in. Squeeze out some lemon juice, remove the pan from the heat and let it cool on a board. That would take care of the filling for now!

5. Next: Using the tip of a sharp knife, cut into the thickest part of each chicken breast and form a pocket.

6. Divide and stuff the mushroom mixture, then return the breasts to their original shape to seal the filling.

7. On a clean, flour-dusted surface, cut the dough lengthwise into four pieces and wrap around each chicken breast, then place on a large, oiled baking sheet.

8. Whisk the egg and brush the dough with it. Bake in the oven for 35 minutes until the chicken breasts are golden and cooked through.

9. While the meat is cooking, simmer the mustard and white wine in another pan over medium heat until the alcohol has boiled away. Add the cream and let it simmer. Remove from heat and season to taste.

10. Finally, cut each chicken breast into three slices and serve with the mustard sauce, a dollop of cranberry sauce and a drizzle of virgin olive oil if desired.

Jamie Oliver's tip: Steamed vegetables and fluffy mashed potatoes taste particularly good with it.

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“The best fried potatoes ever”! Click here for Jamie Oliver's recipe

Fried potatoes? Always go! But according to the star chef, fried potatoes are not just fried potatoes. Jamie Oliver explains on his website: “As simple as roast potatoes are, there are a handful of tiny but important details – that I've learned throughout my cooking career – that combine to create this ultimate recipe that, in my opinion, creates the perfect roast potato.”

And luckily he is now passing on exactly this knowledge to us!

Interesting facts about the best fried potatoes ever:

• Preparation time: 2 hours

• Difficulty level: Super easy

• Servings: for 10 people

This Ingredients you need:

• 2.5 kg medium potatoes

• 4 tablespoons goose fat or unsalted butter

• olive oil

• 1 garlic bulb

• 1/2 bunch of fresh sage

And this is how you do it:

1. Peel the potatoes, but leave them whole; ideally they should all be about the same size.

2. Cook the potatoes in boiling salted water for about 15 minutes, so the inside becomes really fluffy, according to the cook.

3. Then drain the potatoes in a sieve and let them steam for two minutes – this way the fat sticks to the potatoes. Shake the sieve a few times so that you end up with a perfect surface for a crispy outside when you start frying.

4. Put goose fat or butter with 1 tablespoon of olive oil on a baking tray lined with baking paper, add potatoes. Dust with sea salt and pepper, toss the potatoes and distribute well.

5. Attention, important! Cover the potatoes and place them in the refrigerator overnight.

6. The next day, preheat oven to 180 degrees.

7. Squeeze the garlic bulb, lightly crush each unpeeled clove and place on the baking tray.

8. Roast for an hour until the potatoes are nice and crispy and golden.

9. Take the tray out of the oven and pay attention to a special detail: “We have one last step full of love and care that makes the crucial difference,” says Oliver.

10. Each potato is now pressed with a potato masher and sprinkled with sage tossed in oil. Then fry for another 20 to 25 minutes.

“Heavenly! You could even serve these fried potatoes alone in a restaurant, they're that good.” Well, let’s trust the expert’s opinion!

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Rotolo with spinach, pumpkin and ricotta – simply delicious!

No idea what Rotolo is? The boss himself explains it to us: “Rotolo is a really unusual pasta dish. It may take a little longer than other pasta dishes, but it's worth the effort because it's a real treat – a real eye-catcher if you want to turn heads.”

But: “I would advise you to practice preparing it once in the week before the party!” And: “Make sure you have a very large pan or, better yet, a fish kettle in which to cook it.”

It sounds complicated, but it actually isn't. This Jamie Oliver favorite dish only has a lot of steps, so you should be aware of that.

Interesting facts about the recipe:

• Preparation time: 2 hours

• Difficulty level: Not too complicated

• Servings: for 6 people

This Ingredients are required:

• 450 g fresh egg noodle dough

• 1/2 butternut squash

• olive oil

• 1 tsp coriander seeds

• 1 tsp fennel seeds

• 1/2 dried red chili pepper

• 1 handful of fresh marjoram or oregano

• 2 cloves of garlic

• 800g spinach

• 250g unsalted butter

• 1 whole nutmeg for grating

• 150g crumbly ricotta cheese

• 50g Parmesan, plus a little extra for serving

• 20 fresh sage leaves

The individual steps to the recipe can be found here:

1. First prepare your egg noodle dough. Preheat the oven to 220 degrees.

2. Halve the butternut squash, remove the seeds and cut into large pieces and rub with a little olive oil.

3. Crush the coriander seeds, fennel seeds and chilli in a pestle and mortar with a good pinch of sea salt and black pepper.

4. Dust the pumpkin pieces with this mixture and place them in a moisture-proof baking dish or on a roasting tray, covered with a moistened piece of baking paper.

5. Place the tray in the oven for about 30 minutes, remove the paper and roast the pumpkin for 15 to 20 minutes until golden brown.

6. In the meantime, pluck the marjoram or oregano leaves, discard the stems, peel the garlic and cut it into thin slices.

7. Heat a large pan nice and hot and add some olive oil, the herbs and the sliced ​​garlic. Stir everything for 20 seconds, then add the spinach.

8. When heated, water will come out of the spinach. But that's not a bad thing as it disappears when cooking. Using tongs, quickly move the spinach around the pan, then after a minute add a few pieces of butter and a well-grated nutmeg and stir a little more. Continue cooking until the moisture has evaporated, then season to taste and allow to cool.

9. To roll out the noodles, you can either use a pasta machine that makes four or five sheets and stick them together with a little water, or use a rolling pin to dust the dough with flour on a large surface and roll it out. But it is important to maintain the rectangular shape.

10. Then lay it out on a piece of kitchen roll and spread the pumpkin on the long side of the pasta sheet that is closest to you.

11. You also spread the spinach over the rest of the pasta sheet, leaving the top five centimeters free. Crumble the ricotta over the spinach, finely grate the Parmesan and you're ready to go.

12. Brush the last free edge of the pasta sheet with a little water and then carefully roll up the pasta like a Swiss roll using the nearest edge of the kitchen roll.

13. Roll the Rotolo in a tea towel and tie it at both ends with some string. To cook the rotolo, take a fish kettle or a very large pot with a lid and fill it with boiling salted water. Add the Rotolo and keep it under water. Let simmer for about 25 minutes.

14. While the whole thing is cooking, clarify the butter: To do this, take the remaining butter and put it in a baking dish in the oven on a low setting (80 degrees is enough). Over the next ten to 15 minutes, the butter will melt so that the milky whey sinks to the bottom. Discard anything that floats to the top, spoon out the clear, golden butter and set aside.

15. Then heat the butter together with about 3 tablespoons of clarified butter in a pot. Add sage leaves and fry for 30 seconds until crispy. Remove from heat and set aside.

16. When the rotolo is ready, carefully remove it from the pot, remove the string, roll it up and cut into slices.

17. Add sage leaves and sage butter on top and garnish with grated Parmesan.

The work is worth it! Because the result tastes incredible, says Jamie Oliver.

Did you know? “This is the dish that got me writing books and doing all these things, because it's what I was cooking in the background of a documentary when I was discovered many years ago. So it's very close to my heart!”

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Want more Jamie Oliver recipes? It's on RTL+!

On RTL+ you can stream a variety of shows with star chef Jamie Oliver at any time, for example “Jamie's 15 Minute Kitchen”!