James Trevor Oliver, better known as Jamie Oliver and nicknamed The Naked Chef, is an English celebrity chef.

Jamie was born May 27, 1975 in Cavering, Essex in England. He grew up in Cambridge, where his parents own a successful restaurant, The Cricketers, where at the age 9, began working!

At the age 16 attended Westminister Catering College. Than worked as head pastry chef for Antonio Carluccio at The Street Restaurant. Later cooked at the critically acclaimed River Café in London, for 3 years.

After receiving big break from appearing on television as part of a documentary on the River café, worked with Optomen Television to produce the enormously successful Naked Chef (1998-1999).

Also wrote the book, The Naked Chef, which was number one on the bestseller list for more than 10 weeks. Currently is the food editor for British GQ Magazine and has a regular column with Saturday Times Magazine.

Opened a not-for-profit restaurant, Fifteen, with the goal of training young unemployed to work in the kitchen and on the floor, which has became a big hit!

June 2003 was awarded an MBE in the Queen's Birthday Honors List!

Jamie is married with his childhood sweetheart, Jools, in 2000. They live in London with their daughters Poppy Honey and Daisy Boo.

Television Shows

1. The Naked Chef (1998-1999)
2. Jamie's Kitchen (2002)
3. Jamie's Kitchen Australia (2006)
4. Jamie's School Dinners (2005)
5. Jamie's Great Italian Escape (2007)
6. Jamie's Return To School Dinners
7. Jamie's Chef (2007)
8. Jamie at Home (2007)
9. Jamie at Home Christmas special (2007)
10. Jamie's Fowl Dinners (2008)
11. Jamie's Ministry of Food (2008)

Cookbooks

1. Something for the Weekend, ISBN 0-1410-2258-2
2. The Naked Chef, ISBN 0-7868-6617-9
3. The Return of the Naked Chef, ISBN 0-7181-4439-2
4. Happy Days with the Naked Chef, ISBN 0-7868-6852-X
5. The Naked Chef Takes Off, ISBN 0-7868-6755-8
6. Jamie's Kitchen, ISBN 1-4013-0022-7
7. Jamie's Dinners, ISBN 1-4013-0194-0
8. Jamie's Italy, ISBN 0-7181-4770-7
9. Cook With Jamie, ISBN 0-7181-4771-5
10. Jamie at Home, ISBN 0-7181-5243-3

from Cook With Jamie: My Guide to Making You a Better Cook 

"One of the biggest challenges when cooking a turkey is the legs take longer than the breasts. The breasts dry out in the oven while you are waiting for the legs to cook. I like to push stuffing between the turkey's skin and breasts, increasing the thickness of the breasts so they take the same time to cook as the legs. The result? Juicy turkey all round!" Jamie Oliver, Cook with Jamie (click for book review)

• 4 tablespoons butter
• A sprig of fresh sage, leaves picked
• 12 strips of pancetta or thinly sliced bacon
• 1 bulb of garlic, broken into cloves
• 4 medium red onions, peeled
• 2 sticks of celery, trimmed and chopped
• A big handful of breadcrumbs
• A handful of dried apricots
• 10 ½ ounces ground pork
• Zest of 1 lemon
• A pinch of grated nutmeg
• 1 large free-range or organic egg
• Sea salt and freshly ground black pepper
• 12 small fresh rosemary sprigs, plus a few extra
• 9-10 lb turkey, preferably free-range or organic, all room temperature
• 2 carrots, peeled
• 1 large orange
• Olive oil
• 2 tablespoons plain flour
• 2 pints chicken or vegetable stock

Method

Preheat the oven to maximum. Heat a saucepan until medium hot and drop in the butter, sage leaves and 6 of the pancetta or bacon strips. Peel and chop 2 garlic cloves and 1 onion. Add the garlic, celery and onion to the saucepan and fry everything gently until soft and golden brown. Take the pan off the heat, add the breadcrumbs and, while the mix is cooling down, add the pork, lemon zest, nutmeg, egg and lots of salt and pepper, and mix everything together well.

Slice the remaining strips of pancetta or bacon in half and slice 1 peeled garlic clove into thin slivers. Place a rosemary sprig and a garlic sliver on one end of a halved strip of pancetta and roll it up tightly. Repeat with the other pieces of pancetta until you have 12 little rolls. Stab the thighs and drumsticks of the turkey in 6 places on each side. Push a little pancetta roll into each hole until it just peeps out. This'll give your turkey thighs a fantastic flavor and will keep them moist while they cook.

Chop the remaining onions in half and slice the carrots thickly. Give your turkey a good wipe, inside and out, with paper towels, and place it on a board, with the neck end towards you. Find the edge of the skin that's covering the turkey's breasts and gently peel it back. Work your fingers and then your hand under the skin, freeing it from the meat. If you're careful you should be able to pull all of the skin away from the meat, keeping it attached at the sides. Go slowly and try not to make any holes! Lift the loose skin at the neck end and spoon the stuffing between the skin and the breast, tucking the flap of skin underneath to stop anything leaking out. Pop the orange in the microwave for 30 seconds to warm it up and stuff it into the cavity. Weigh the stuffed turkey and calculate the cooking time (about 20 minutes per pound).

Place the bird on a large roasting pan, run it all over with olive oil and season well. Surround with the chopped carrots, onions, remaining garlic, cover with aluminum foil and place in the preheated oven. Turn the heat down right away to 350°F, and roast for the calculated time, or until the juices run clear from the thigh if you pierce with a knife or skewer. Remove the aluminum foil for the last 45 minutes to brown the bird. Carefully lift the turkey out of the tray and rest on a board that's covered loosely with foil for 20 minutes while you finish off the veg and the gravy. Skim the surface fat from the roasting pan and add the flour and stock. Place the tray on the stovetop and bring to a boil on high heat. When the gravy starts to thicken, strain it into a bowl. Carve your turkey, serve with the gravy and dig in!

Excerpted from COOK WITH JAMIE by Jamie Oliver. Copyright © 2007 Jamie Trevor Oliver. Photographs copyright © 2007 David Loftus and Chris Terry. All rights reserved. Published in the U.S by Hyperion.