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He knows his onions but he's also got angry opinions about TV.
Jamie Oliver talked to Radio Times magazine about his new show Jamie at Home Christmas Special (Friday 21 December, 9:00pm, Channel 4) - but now, exclusively, here's the extended interview in which he dishes some dirt on what's gone wrong with TV and why it may actually be a good thing.
Jamie Oliver: One reason I'm so passionate about Jamie at Home is that it's no-nonsense stuff. I'm not pretending it's Christmas Day - there's no fake party, lights or a tree. The programme is completely focused on the food and the teaching.
Radio Times: No fake anything?
J: The whole TV industry is going through a new realism; after that stuff with the Queen, everyone knows that fake b******s is not cool. Ten years ago, programme-makers would have gone 'where's the drama, where's the jeopardy?' but now it's just the ultimate guide to Christmas, which is a joy to make.
RT: And is it for everyone, or do you have to have a little expertise?
J: I'm saying "Come on, Great Britain, if you want to do it properly, here's hopefully someone you trust dishing it out, the way he does it on the day."
RT: What are you cooking?
J: I had the best turkey and goose man come round to show what you should be trying to buy. I also received two live geese and two turkeys because if you ever see them dead, you don't appreciate what to look out for. But there's no slaughtering, much to Channel 4's chagrin, because they like a bit of controversy! It didn't seem appropriate to say 'come on, kids, watch the Christmas special, isn't that turkey lovely?', and then the machete comes out!
RT: What's the secret of a successful Christmas dinner?
J: The moral of the Christmas story is, don't get too clever - you certainly don't want to be de-boning whole turkeys and rolling them back up again as giant sausages, all that b*******s. Rubbish.
RT: And the veg?
J: People still buy veg like mangetout and asparagus for Christmas but from a common sense point of view, the stuff that's in season, like brussels, savoy and white cabbage, curly kale and Swiss chard are cheaper, better for you and taste better.
RT: Any tips?
J: On the programme, I show a way where you can very quickly blanche the veg, put it on a tray and let it cool down. I make a flavoured butter that makes all greens taste like heaven. It's an Italian-style butter, with a tiny bit of chilli, anchovies, rosemary and a little bit of lemon zest - you put a knob in the bottom of the tray and reheat the greens you've slightly blanched. I love making a great version of red cabbage that I cook a couple of days beforehand, which will only get better when reheated.
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