New year, new recipes: Try these fast and simple dishes from Jamie Oliver

If your New Year's resolution is to cook at home more, chef and cookbook author Jamie Oliver has just what you need to make your culinary goals a reality.

Oliver's latest title, "Simply Jamie," distills 25 years of his expert tips and tricks into 130 time-saving, flavor-packed recipes across five chapters: Midweek Meals, Weekend Wins, Reliable Roasting Pans, Pantry Love and Delicious Desserts.

The beloved British celebrity chef joined "Good Morning America" on Tuesday with two simple dinner recipes to help bring the joy back to your home cooking.

Simple Poached Chicken

"This is the gift that keeps on giving a hands-off method that makes for easy future meals," Oliver said in the cookbook.

Serves 6
Makes approximately 1 1/4 lbs meat, 12 cups broth
Prep 15 minutes
Cook 1 hour 30 minutes

Ingredinets
1 x 3 LB whole chicken
4 carrots
4 stocks of celery
4 cloves of garlic
1 large onion
1 bunch of woody herbs (1 oz) such as rosemary, thyme Bay leaves, oregano

Directions

Sit the whole chicken in a large snu- fitting lidded saucepan.

Wash, trim and add the carrots. Trim, roughly chop and add the celery, along with the unpeeled garlic cloves. Peel, quarter and add the onion. Add the herbs with two teaspoons of sea salt and one teaspoon of black peppercorns.

Cover everything with cold water, making sure the bird is fully submerged then bring nearly to a boil over a high heat immediately turn down to a gentle simmer. Cover with a lid ajar and poach for 1 1/2 hours, then you can either eat it straight away or leave it to cool in the broth ready to break down for the week ahead.

Pour the broth into a jug. Remove the chicken skin to a small bowl then strip all the meat off the bones and into a container discard the bones. Spoon over any fat from the surface of the broth onto the meat, then toss together. Reserve the veg in a separate container squeezing the garlic out of the skins. Cover and it'll be all happy in the fridge for up to three days-- the hard work is done. It might not look that pretty but, rest assured this preparation gives so much flex for big flavor and super-fast meals.

Leftover Love

"Even if I lived alone, I'd cook this. If you're worried about not using it all up in time, just portion up and whack the different elements in the freezer, where they'll keep happily for up to three months. Simply thaw thoroughly before use."

Creamy Chive & Chicken Pie

"Fun and fast to assemble an impressive looking without the fuss. I know this pie will serve you well," Oliver said.

Serves 6
Prep 10 minutes
Cook 35 minutes

Ingredients
1 LB shredded poached chicken and veg
1 bunch of chives (3/4 oz)
1 cup sour cream
2 tablespoons reduced fat milk
2 tablespoons grainy mustard
2 x 11 oz sheets of ready-rolled puff pastry (cold)
1 egg
2 tablespoons sesame seeds

Directions

Preheat the oven to 400°F. Roughly chop the poached veg and placed in a bowl with the shredded chicken. Finely slice and add the chives, along with the sour cream, milk, mustard and a pinch of sea salt and black pepper, then mix well.

Unroll one of the pastry sheets, leaving it on its paper, place it on a baking sheet, trim it to size, if needed, then spoon and flatten the pie filling across the center, leaving a 1-1/4 inch border all the way around the edge.

Beat the egg and brush the exposed pastry. Unroll the second sheet of pastry over the top, remove the top sheet of paper, then use a fork to seal the pastry edges together and brush the top with egg wash.

Sprinkle over the sesame seeds, cut a little cross in the center, then place the baking sheet over a medium heat on the stove for just 1 minute, to start crisping up the base -- no one likes a soggy bottom.

Bake on the bottom rack of the oven for 30 minutes, or until golden and cooked through. Amazing served with a mixed salad or some steamed seasonal veg.

Chicken Noodle Broth

"In just 10 minutes you can be slurping on this satisfying, warming, tasty bowl of deliciousness."

Serves 1
Cook time 10 Minutes

Ingredients
2 1/2 oz rice noodles
1 1/4 cups chicken broth
1-2 tablespoons crunchy peanut & sesame chili oil
2 scallions
2 sprigs of cilantro
3 ½ oz shredded poached chicken (recipe above)
3 1/2 oz crunchy veg, such as carrots, sugar snap peas, snowpeas, baby corn
Reduced-sodium soy sauce
Half a lime

Directions
Cook the noodles according to the package instructions, then drain and transfer to a warm serving bowl.
Return the empty noodle pan to the heat, pour in the broth and bring to a boil, while you dress the noodles with the chili oil, to taste. Finely shred the scallions and pile on top of the noodles with the cilantro leaves.
Drop the chicken and crunchy veg into the broth (halving any baby corn lengthwise, and using a vegetable peeler to strip in the carrot, if using) for 2 minutes, or until the chicken is hot through.
Taste the broth, season to perfection with a little soy, then spoon over the noodles with the chicken and veg. Add a good squeeze of lime juice, some extra chili oil, if you like a real kick, and tuck in.

No-cook pasta sauces

Oliver shared two simple no-cook pasta sauces to help inspire home cooks looking to get a complete meal on the table in under 15 minutes -- just about the same time it takes for most dried pasta to cook. He has seven total in the new book that are all big on flavor and colors to enhance the taste.

Jarred Pepper Pasta

Serves: 4
Cook time: 12 minutes

Ingredients
10 1/2 ounces dried pasta, any shape
1 bunch Italian parsley (1 ounce)
1 clove fresh garlic
16-ounce jar roasted red peppers
2/3 cup blanched almonds
1/2-1 teaspoon dried red chili flakes
Generous 1/2 cup cottage cheese

Directions

Cook the pasta according to the package instructions.

Blitz the parsley (stalks and all) in a blender with enough extra-virgin olive oil to make a vibrant green oil, then pour into a clean glass jar.

Peel the garlic and place in the blender with the roasted red peppers (juice and all), almonds, chili flakes, 2 tablespoons olive oil, 1 tablespoon red wine vinegar and half the cottage cheese. Blitz until super-smooth.

Drain the pasta, reserving a cup full of starchy, cooking water, then return it to the saucepan. Pour over the pepper sauce and toss together over the heat, thinning with a splash of water, if needed, then season to perfection with sea salt and black pepper.

Divide between serving plates, dot over the remaining cottage cheese, then drizzle with parsley oil to taste, keeping the rest in the fridge for up to three days, or freezing in an ice cube tray for future meals.

Herb Pea Pasta

Serves: 4
Cook time: 11 minutes

Ingredients
10 1/2 ounces dried fusilli
2 cups frozen peas
12 green olives (with pits)
4 teaspoons capers in brine
1 big bunch of mixed soft herbs (2 ounces) such as basil, chives, Italian parsley, mint, arugula
1 1/2 ounces Parmesan cheese, plus extra to serve

Directions

Cook the pasta according to the package instructions, adding the frozen peas the last minute.

Tear the olives in a blender, discarding the pits. Add the capers, tear in the herb leaves, add 1/4 cup extra-virgin olive oil and starchy pasta water, and finally, grate in the Parmesan, then blitz until smooth and season to perfection with salt and black pepper.

Drain the pasta and peas, reserving a cup-full of starchy cooking water, then return them to the saucepan. Pour over the green sauce and toss together over the heat, thinning with a splash of cooking water, if needed.

Serve up, finishing with a few extra scrapings of Parmesan, if you like.

Chef's notes:

Oliver said that this dish is great because it's easy to swap ingredients and use up whatever you have on hand:

- The recipe is very flexible depending on what herbs you have available.
- You can use fava beans as a substitute for peas, but peas have a great sweetness and are full of nutrition, as they are frozen quickly after being picked.
- Frozen vegetables also means you can cook in any season.
- Using the starchy pasta water helps loosen the sauce while also making it creamy (without the fat).
- The sauce can be frozen into ice cubes or stored in airtight containers in the fridge for a week.

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