Chef Jon Watts talks about how he carved out a new life in food, including a stint with Jamie Oliver, after serving time in a young offenders' institute
Samuel Goldsmith chats with food writer Jon Watts about second chances, speedy cooking, and why roast potatoes make or break Sunday lunch. Jon traces his journey from a prison kitchen and becoming the first person to win a gold Duke of Edinburgh award while in prison to Jamie’s Italian, a viral chocolate-orange cheesecake, and a hit Speedy cookbook series. Expect risotto tips (hello, “three cracks”), fennel-spiked sausage ragù, testing recipes with followers, and the joy of feeding friends – plus a shock confession: he can’t stand mash.
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