Jamie Oliver does it again with his latest cookbook, Grill! Jam-packed with so many flavour-forward dishes, it’s a book you'll be revisiting all season long.
When you crack open Jamie Oliver’s latest cookbook, Grill, you’ll see the opening line, “Embrace the seasons and get grilling!” And after a winter that felt like it lasted 19 months, I couldn’t agree more. This summer, I intend to cook, eat and live outside as much as possible. This book is going to help me do it! It is, in my opinion, the only cookbook you need this summer. It makes sense since Oliver regularly delivers outrageous flavour coupled with creative thinking and techniques.
Normally, grilling books tend to overlook vegetarians, vegans and pescatarians, but not this one. With no fewer than 15 vegetarian recipes, nine fish or seafood options and a few that can easily be modified to vegan (like the omission of a tiny bit of feta or swapping for vegan feta), this truly is a one-and-done summer cookbook for your shelves. Below are the recipes I’ve tried so far. The publisher shared a few; they’re linked below. Happy grilling!
Fast & Impressive
Chicken Skewers & Tuscan Bread Salad, page 42
Tuscan? I’m in. The key to this recipe, and many other recipes in this book, is having everything cut and ready to hit the grill. Prep is essential to decrease stress and increase the joy of grilling. This recipe is also a complete meal and hits all the flavour and texture notes we crave. Think tender chicken, crisp, charred veggies, smoky umami from bacon, a great hit of acidity from fresh lemons and grilled tomatoes, then just the right amount of creaminess from the ricotta. To save time, prep all the veggies and cut up your chicken breasts the night before, then come dinner time, it’s just about assembly and quick grilling.
Skewer Party
Any chapter with a title like this just brings me joy! My thoughts turn to family assembled around the grill, eating, chatting and having a blast. The Lamb Kofta (page 62) is so flavourful on its own, but add the pickled red onions, creamy-cool Greek yogurt smeared on warm pita bread with a handful of fresh herbs and you get a truly delicious meal. Surprisingly, not all of the skewer recipes are meat or fish-focused. I was most surprised by the Halloumi & Strawberry Skewers (page 64), which were refreshingly wonderful. When strawberry season hits, add these to your must-make list. Oh, and while you’re at it, try the Sticky Sriracha Tofu (page 76). The cold vermicelli noodle salad is the perfect balance to the hot and spicy tofu.
Salads with Attitude & Veg Galore
Sriracha Corn, page 94
Summer corn is truly the best corn. And this is such a simple recipe for utilizing the season’s bounty. Grilled corn gets tossed with lime juice, mayo and, of course, Sriracha for an elotes-style take. When corn is fresh from the fields, this salad, along with a grilled steak, would, IMO, make just about the perfect, simple summer dinner. I might even add a little cotija or feta over top. Delicious. Get the recipe here: Sriracha Corn
Zucchini & Ricotta Salad, page 104
Who knew that so few ingredients could yield so much flavour? Clearly Jamie Oliver. The idea is simple: char tomatoes, then mash them up and slip them onto creamy ricotta. Then you take that wonderful base and top it with grilled zucchini. See? Simple. And yet it hits the ultimate note of flavour and texture.
Epic Feasts
Arrabiatta Chicken Drumsticks, page 140
Did you know that arrabiatta means “angry” in Italian? I can understand where they were going with this, because the traditional Italian sauce, which is reconsidered for this chicken recipe, is pretty spicy. Maybe too spicy for little ones, so you might want to dial back your rendition for the kids. The drumsticks will still be incredibly juicy and flavourful. I served mine with a quick couscous and a green salad.
Veggie Gumbo, page 164
A traditional Louisiana stew that's heavy on the seasoning and blends French, Spanish, West African and Indigenous flavours, gumbo has many versions and interpretations. This one felt traditional, with okra and all. Which, full disclosure, I totally omitted. It’s just not for me, traditional or not, sorry, not sorry. Even without the okra, this recipe was very flavourful and delicious. It is a rather labour-intensive project, so save it for a weekend when you have more time on your hands.
Sesame Chicken Burgers, page 190
I’m a sucker for gochujang. The ubiquitous Korean condiment is made from red chili pepper flakes (gochugaru), salt, fermented soy beans and glutinous rice. The result is thick, savoury, sweet and spicy. It's got kick, for sure, but in an umami-rich way, not a blow-out-your-tastebuds way. And in this recipe, the heat is tempered with the cooling influence of Greek yogurt, cukes and mint. This combination with juicy, sesame-seed-crusted chicken patties is an absolute winner. Get the recipe: Sesame Chicken Burgers
Excerpted from Grill by Jamie Oliver published by Appetite © Jamie Oliver Enterprises Limited (2026 Grill). Recipe photography: © David Loftus, 2026. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
