sea bass just some of the ingredients.  I was tempted by the saffron sauce, I must admit.  Our cheeky chappy's next course is an Asian beef noodle dish.  This is typical Jamie using what looks like a tray as his plate, he scatters toasted nuts, throws wilted noodles and chops herbs with wild abandon.  A nice little tip is when cooking the meat.  He explains that by turning the meat every minute you achieve evenness and the fatty juices are regularly used to coat each side.  Simple yet vaguely interesting. TWO MEALS, 15 MINUTES.  DONE! The cult -- I mean BRAND -- of Jamie has now reached the nation's favourite chemist.  Among the meal deal products and packets of monster munch at you can now find rows of funkily packages sandwiches, focaccia and salads.  These join the existing tat that will no doubt get snaffled up this Christmas.  In the name of research I purchased a 'Proper Salmon Sarnie' with a picture of our little chef on the side, head tilted in his 'hey, I'm a relaxed kinda guy' way.  A blue label on the reverse has the following: "I wouldn't say much of what I do is elegant, but that's really the only word to describe this sandwich.  It's got poached and hot-smoked salmon with these brilliant little pickled cucumber slices, all topped with delicious lemony soft cheese and chives.  It would be brilliant for afternoon tea, but why wait until then?  Made with love, Jamie O" Jamie Oliver