There aren't many people that don't love Jamie Oliver. His amazing television shows, stunning cookbooks and advocacy for healthy eating have made him one of the best known and most popular celebrity chefs.

Jamie came by the show to cook with Steven and chat about his new show 'Jamie's Kitchen Australia' and his new book, 'Jamie at Home: Cook Your Way to the Good Life'.

Watch this segment in episode 45 now!

RECIPES:

ROAST CARROT AND AVOCADO SALAD WITH ORANGE AND LEMON DRESSING

If you're going to use cooked carrots in a salad you've got to make it with some attitude! This fantastic Moroccan-style salad combines roast carrots with avocados - and because they have the same texture in your mouth, I thought I'd add the chargrilled flavour and crunch of toasted ciabatta to round things off. With spices, seeds, sour cream and a delicious citrus dressing, you've got a winner.

Serves 4

1 pound medium differently coloured carrots, with their leafy tops
2 level teaspoons whole cumin seeds
1 or 2 small dried chillies, crumbled
sea salt and freshly ground black pepper
2 cloves of garlic, peeled
4 sprigs of fresh thyme, leaves picked
extra virgin olive oil
red or white wine vinegar
1 orange, halved
3 ripe avocados
red wine vinegar
4 x 1/2-inch-thick slices of ciabatta or other good-quality bread
2 handfuls of interesting mixed winter salad leaves (like Treviso, arugala, radicchio or cavolo nero tops), washed and spun dry
2 bunches of cress
2/3 cup of sour cream
4 tablespoons mixed seeds, toasted

Preheat the oven to 350 degrees F. Parboil your carrots in boiling, salted water for 10 minutes, until they are very nearly cooked, then drain and put them into a roasting pan. You should flavour them while they're steaming hot, so while the carrots are cooking get a pestle and mortar and smash up again until you have a kind of paste. The idea here is to build up the flavours. Add enough extra virgin olive oil to generously cover the paste, and a good swig of vinegar. This will be like a marinade, a rub and a dressing all in one! Stir together, then pour over the carrots in the pan, coating them well. Add the orange and lemon halves, cut-side down. These will roast along with the carrots, and their juice can be used as the basis of the dressing. Place in the preheated oven for 25 to 30 minutes, or until golden.

While the carrots are roasting, halve and peel your avocados, discarding the pits, then cut them into wedges lengthwise and place in a big bowl. Remove the carrots from the oven and add them to the avocados. Carefully, using some tongs, squeeze the roasted orange and lemon juice into a bowl and add the same amount of extra virgin olive oil and a little swig of red wine vinegar. Season, and pour this dressing over the carrots and avocados. Mix together, have a taste and correct the seasoning. Call your gang round the table while you toast or broil your ciabatta slices.

Tear the toasted bread into little pieces and add to the dressed carrot and avocado. Mix together, toss in the salad leaves and cress and transfer to a big platter or divide between individual plates. Spoon over a nice dollop of sour cream, sprinkle over your toasted seeds and drizzle over some extra virgin olive oil.

EXCLUSIVE Web Only Recipe!

ASIAN SQUASH SALAD WITH CRISPY DUCK

This warm salad with rich, tender duck meat and crispy skin is perfect to big up incredible spiced roasted squash. I love it served on a big platter and dressed at the very last minute.

Serves 4 to 6

1x 4 1/4-pound white Peking duck
sea salt and freshly ground black pepper
a small bunch of fresh mint, leaves picked and chopped

For the roasted squash:
1-2 dried red chillies, crumbled
1 teaspoon coriander seeds
1/2 teaspoon ground cinnamon
sea salt and freshly ground black pepper
1 large butternut squash or 2 onion squash, quartered
olive oil

For the dressing:
zest and juice of 1-2 limes
extra virgin oil
1 teaspoon sesame oil
1 tablespoon soy sauce
1 teaspoon soft brown sugar
1 fresh red chilli, deseeded and finely chopped
1 clove of garlic, peeled and finely grated
5 green onions, white parts trimmed and finely sliced, green ends finely chopped
a large bunch of fresh cilantro, leaves picked and stalks finely chopped

Preheat the oven to 350 degrees F. Wash the duck and pat it dry, inside and out, with paper towels, then rub it all over, inside as well, with salt and pepper. Place it in a pan and roast in the preheated oven for around 2 hours, turning it ever now and then. Halfway through, you'll probably need to drain away a lot of the fat from the bird. Don't throw it a way, though! Strain it and keep the fat (but no meat juices) in a jar in the fridge for a couple of months and us it to roast potatoes.

In a pestle and mortar or a Flavour Shaker, bash up the dried chillies and coriander seeds and add the ground cinnamon and a good pinch of salt and pepper. Scoop the seeds out of your squash and put them to one side. Cut the squash into wedges, place them in a roasting tray, and drizzle over enough olive oil just to coat. Sprinkle over the ground spices and give the squash a good toss, spreading the pieces out in one layer. Once the duck has been in the oven for 1 hour and 15 minutes, add the pan of squash to the oven and roast for about 45 minutes.

Meanwhile, rinse the squash seeds after removing any fibers. Season with salt and pepper and drizzle with olive oil. Toast them in a dry frying pan until they're golden and crisp, and put aside. To make the dressing, put the lime juice and zest into a bowl and add the same amount of extra virgin olive oil, plus the sesame oil and the soy sauce. Stir in the sugar, chilli, garlic, the green onion ends and cilantro stalks. Taste and adjust the sweet-and-sourness and the seasoning. You want it to be a little limey, to contrast with the rich duck.

After 2 hours, if the duck is nice and crispy, and the squash soft and sticky, take both pans out of the oven. If they need more time, leave them in until perfectly done. Using two forks, shred the duck meat off the bone and put into a large bowl. While the duck and squash are still warm, toss with the toasted seeds, half the cilantro leaves, half the mint and half the white onion slices. Pour on the dressing and toss together. Serve sprinkled with the rest of the cilantro, mint and white onion slices.

Jamie's Kitchen Australia (Thursdays at 10 pm and Sundays at 7 pm this fall) features Jamie Oliver and his good mate, Tobie Puttock, as they open the first Fifteen restaurant in Australia to train a group of 16- to 24-year-old disadvantaged Australians to work as chefs in the kitchen of the new Fifteen Melbourne.
www.foodtv.ca/ontv/hostdetails.aspx?hostid=23864

Jamie At Home: Cook Your Way To The Good Life
With over 100 recipes, filling 407 pages, the cookery book Jamie At Home: Cook Your Way To The Good Life proves once again why 32-year-old Jamie Oliver is one of the nation's favourite chefs. Written as an accompaniment to the popular TV show, this book showcases Jamie's laid back style of cooking and offers tips on growing vegetables and information on ingredients as well as the recipes themselves.

Visit Jamie online at:
www.jamieoliver.com