Nile Street is Jamie Oliver HQ, from where the chef and his team of cooks mastermind his next move... or maybe not.

"Everyone always seems to think there's a massively strategic... strategy," says Oliver, laughing, "but generally, there isn't."

It's quite a task to count up the number of pies he currently has fingers in - there are his restaurants (37 Jamie's Italians at last count, Fifteen, Barbecoa...), his publishing empire (umpteen books and Jamie magazine), the Jamie At Home cookery range, his Fabulous Feasts catering business, his Fresh One production company - the list goes on.

It sounds exhausting, but today, Oliver's as fresh-faced as ever and has boundless energy. It's reflected in his latest venture, Food Tube, a YouTube network dedicated to cooking videos; his organic, interactive alternative to normal food programmes.

Since it launched last year, millions have watched clips - such as Oliver and Kevin Bacon going head to head in an ultimate bacon sandwich contest - and it's made viral stars of his proteges, including DJ BBQ, Cupcake Jemma and Kerryann Dunlop, who have all now launched cookbooks under the banner 'Jamie Oliver's Food Tube Presents...'

"These guys smashed it," says Jamie of why he picked the trio to have books published.

"I thought, 'June, July, barbecue, fantastic'. For comfort food on a budget, Kerryann's just smashing it with the feedback from the audience, they really love her. And who could not love Jemma and cakes?"

As for the Naked Chef himself, is there anything else he's working on - any more plans for world domination?

"Not really, I think Food Tube is the big one for me. If anything, I'm doing less in the next 10 years. I've had my very experimental five years and I've learned lots from it. I've tried and tested lots of tiny things. Most of it has worked and a handful have failed, and that's what it's all about," Oliver says.

"I think the next 15, 20 years is about doing less, being more focused, people, relationships - and having a good laugh."

Here's one of the recipes from Jamie's Food Tube stars to try at home...

FISH PIE

Recipe from The Family Cook Book by Kerryann Dunlop - serves 8

1 bunch of fresh flat-leaf parsley

1.2 litres whole milk

1/4 of a medium onion, peeled

1 fresh bay leaf

4 black peppercorns

320g frozen white fish fillets

320g frozen salmon fillets

80g unsalted butter

80g plain flour

Zest and juice from 1 unwaxed lemon

300g frozen peeled cooked prawns

300g frozen peas

Sea salt and freshly ground b lack pepper

Basic mash made with 3kg Maris Piper or King Edward potatoes

Here's how you make it

Preheat the oven to 220C/425F/gas 7. Pick the parsley leaves and set aside for later, then tie the stalks together with string and place in a large pan over a medium heat with the milk, onion, bay leaf, peppercorns and fish fillets. Simmer gently for about 15 minutes, or until the fish is cooked through. Using a slotted spoon, remove the fish to a plate and leave to cool. Carefully strain the milk through a sieve into another pan and put to one side.

Melt the butter in a pan over a medium heat, then whisk in the flour, until well combined (you'll end up with what looks like a lump of dough - this is called the roux). Gradually add the warm milk a splash at a time, whisking continuously until any lumps have disappeared and you have a smooth white sauce - you may not need to add all the milk, so use your brain and stop when it's looking good.

Add the lemon zest and juice, then roughly chop and add the parsley leaves, stir in the prawns and peas (I like petits pois, but any peas will do) and add a pinch of salt and pepper.

Flake the fish into a 25cm x 30cm baking dish, spoon over the sauce and top with my basic mash. Roughly smooth it out to the edges, then use a spoon to scuff it up - this will make it look lovely, textured, and much more appealing for the kids! Bake in the oven for about 25 minutes, or until golden and bubbling at the edges. Serve with steamed broccoli or a crisp green salad.