James May is not a chef. But that's the whole point: you don't need to be a brilliant cook to make delicious food. Transporting us to the Far East, the Med, and the local pub – all from the comfort of a home economist's kitchen – he'll knock up delicious recipes that you can actually make yourself, with ingredients you can actually buy. And all without the usual television cooking format trickery.
James kicks off his culinary adventure with a uniquely British spin on food from across the Asian continent. There's (con)fusion aplenty as he experiments with some rather unexpected ingredients, all under the watchful gaze of the pantry-residing home economist Nikki.
In preparation for this episode James has selflessly undertaken nearly forty years of meticulous fieldwork. With a pint in hand, he fries the perfect steak, puts a metropolitan liberal elite spin on humble pie, and tops it all off with something the Brits do rather well: vandalism.
The Mediterranean calls and James dives headfirst into the world of pasta. With home economist Nikki at his side (when she's not in her cupboard), he whips up an array of Italian classics – some more tradizionale than others. From antique kitchen gadgets to carbonara conundrums, James washes down his Apennine adventures with a glass (bottle) of Chianti.
Asian icon, British favourite. James attempts to tear up the takeaway menus and cook an Indian inspired feast featuring lamb keema, dal, chapatis, and a speedy raita. Can our have-a-Goa kitchen hero impress home economist Nikki with a Delhi-cate balance of spices?
James sets out to prove that the proof really is in the pudding, as cakes, custards and crumbles are all on the menu today. With a bit of help from Nikki his Victoria Sponge turns out a triumph, while revisiting a simple youthful pleasure results in a Spotted Dick.
Regularly described as the most important meal of the day before elevenses, James is living proof that eating a regular, hearty breakfast can make you fitter and healthier. In this episode he succeeds with a Middle Eastern classic but makes a right hash of a specialty closer to home. Then it's time to channel his inner hipster with some avocado soldiers.
James concludes his culinary journey with the oft weekend nemesis, the Sunday roast. Disavowing the usual television skulduggery and having promised he'll make the crew lunch, the race is on to get everything ready at the same time. Expect spuds, sprouts, and musings on a mid-life crisis.
James sets the bar high by taking on some classic dishes from France, the home of haute cuisine. Expect oniony thrills and soupy spills as he tries to sort out his croque from his coq.
James puts his culinary skills to the test as he tackles the exquisite and delicate world of Japanese cooking. Katsu curry, vegetable tempura, and Temaki rolls are all on the menu, but whilst James is surprisingly adept with a sharp knife, it turns out he's less graceful with a rolling pin.
It's party time, 1970s style, and James is in his element as he grooves his way through the classics of the age. Vol-au-vents and Stroganoffs, cheese and onion hedgehogs, and flaming Crepe Suzettes make the party go with a swing, all before the Babycham has even had a chance to go warm.
Complete episode guide for James May: Oh Cook! with detailed information about every season and episode including air dates, summaries, ratings, and streaming availability in Spain.
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James explores the delights of vegan food and discovers a world of delicious recipes that will convert many a meat eater. Tasty burgers without the moo and Shepherd's pie without the ewe prove a hit with the crew, while a smoky tofu stir fry almost turns the air blue.
Beer will flow and sausages fly as James tackles the wonders of German cuisine. From curry wurst and sauerkraut, to classic pretzels, to an unpronounceable potato and plum dumpling dessert, James (and Nikki) will reveal just how delicious German food can be.
What better way to celebrate summer that with a sumptuous selection of classic picnic recipes? From giant sausage rolls to animal shaped scones, scotch eggs to coronation chicken-a-la-May, all the ingredients are here for an al fresco summertime feast. All, that is, apart from the weather.
James has travelled the globe, but he's never been to Mexico. So he'll need to muster all his culinary know-how to tackle a complex chuck steak chili, the smoky delights of tacos two-ways, and Latin American classic – via Portugal and Spain - of churros with chocolate sauce.