Jam and peanut butter thumb print biscuits

This is a fun recipe to do with the kids.
The results are these delicious Sweet and salty biscuits with a chewy jam centre, extremely moorish!


115g unsalted butter
100g castor sugar
1 large egg, separated
175g plain flour
Pinch of salt
40g ground almonds
40g castor sugar
Jam and peanut butter

1, pre heat the oven to 180C. Line 2 baking trays with parchment.

2.Beat the butter and sugar together until light and fluffy. Add the egg yolk, beat well to combine. Sift in the flour and salt and mix well.

2. Mix the 40g of castor sugar and ground almonds together. Lightly whisk the egg whites. Roll the dough into walnut sized balls, dip into the egg whites and then the almond sugar.

3. Place the balls on a baking tray and make a deep indentation in in the middle if the ball with your thumb.
Bake in a pre heated oven for 10 minutes.

4. Remove from the oven, press down again on each indentation and fill with jam and peanut butter. Place back in the oven and bake for a further 10 minutes or until golden.

My girls made these from start to finish and have eaten the lot!






#Gloop Popcorn!

I was fortunate enough to receive a jar of Gloop from the mesmerisingly amazing Frandie Macaron Team . A little jar of salty,sweet, caramel dessert sauce, it tastes that good I could have eaten the whole lot with just my fingers.

It arrived to me via Ally ( goddess of buns, uglibuns in particular) who passed it onto mike the veg man from plough to plate. Mike then snuck it in a veg box and the Gloop miraculously arrived! *deep breath*

So with the above being three of my food heroes this Gloop stuff had to be good.

I popped the lid off and dived in, the rest is history!

With all the flavour sensations going on, textures and even the smell my mind started working overtime.

I came up with a Gloop popcorn recipe , the real “once you pop, you can’t stop”

So here it is!


200g popcorn, cooked
Half a jar of Gloop, approx 100g
Half a teaspoon baking powder

1, place the gloop in a large sauce pan and heat until it starts to bubble.

2, Add the baking powder and whisk vigorously. It will bubble up so be careful. Add the popcorn and stir off the heat until the popcorn is evenly coated.

3, Place the glooped popcorn in a bowl and allow to cool, it should become crisp. Then enjoy!

Top tips:

The baking powder will help the gloop to go crispy as it sets on the popcorn.

Add the popcorn accordingly, if you like a thick coating then out less in.

A little pinch of sea salt will give it that salty sweet contrast.





It would be great to see your creations, if posting on twitter or Instagram please use the #Gloop hashtag and join the addiction ! : )

Saddle up!! From ribs to riches

Rack of VenisonHaving recently ordered a saddle of venison from Gribbles Butchers at Occombe Farm, Devon.I thought it was a fantastic opportunity to showcase a stunning cut of meat to the Ashburton Chefs Academy students, teaching them how to use every last scrap and get the most for your money and meat!

My aim was to give the students some inspiration and understanding on how versatile venison can be whether your cooking it for the family or within the catering industry for potentially paying customers.

I butchered the saddle to leave me with 2 loins, 2 fillets, 2 racks of ribs and a good pile of bones. But of course your butcher can do this for you!

VenisonThe next step was to get a stock on . Of which the bones were deeply roasted before being painted with tomato puree. The bones had a second roast to richen and cook out the puree before being placed in a stock pot and covered with cold water. A mirepoix (google it) of vegetables were added along with some thyme,bay,juniper and parsley stalks before bringing the stock to the boil and simmering for 4-6 hours!

Now onto the loins. These were trimmed, portioned and wrapped in parma ham ready to be cooked and served as part of a main course.

The fillets….these were the chefs perks, the rest is history! : )

Venison Sticky RibsSo that leaves me with the ribs and any trimmings surplus to requirements. With the ribs I marinaded them in a sticky mixture of soya sauce,oyster sauce, sweet chilli sauce,honey and tamarind. giving me a contrast of sweet, sour, salty and hot! i then braised them in the oven with a splash of water to loosen the mix on a low heat for about 3-4 hours. Giving you the richest, stickiest ribs ever!

With the meat quickly disappearing i was only left with all the scraps and trimmings. This was put through the mincing attachment for the Kenwood chef to give the most amazing, beautifully coloured mince.

I decided to take a bit of a spin on a traditional shepherds pie, cooking it down to produce the ultimate stalkers pie! i Shepherds Piehave given you the recipe which can be used to make individual pies or one big one to devour family style with loads of gravy and buttery mash!

Stalkers Pie Mix


  • 1kg Venison mince
  • 1 white onion, chopped
  • 1 carrot, chopped
  • 1 stick celery , chopped
  • 50g leek, chopped
  • 2 clove garlic, crushed
  • Bouquet garni, leek, thyme, juniper, bay leaf
  • 2 tins chopped tomatoes
  • 2 teaspoons tomato puree
  • 200ml red wine
  • 200ml beef stock
  • Dash of Worcester sauce
  • Squeeze tomato ketchup


  1. In a smoking hot pan brown off the mince in batches until the whole lot is done. Transfer into a saucepan as you go.
  2. In the same pan add the vegetables and sweat down until soft and sweet. Add the tomato puree and continue to cook for a minute. Add the red wine and reduce along with the vegetables to syrup. This will also deglaze the pan. Add to the venison mince.
  3. Put the saucepan on the heat and add the tinned tomatoes, stock and bouquet garni. Bring up to the boil and turn down to a gentle simmer.
  4. Cook until the sauce coats the meat and is tender. Season with salt,Worcester sauce and ketchup.

So from a whole saddle of venison every single scrap was used to produce some delicious dishes of which can be enjoyed at home with friends and family or jazzed up to entertain the masses!

The Rice Cube , top kitchen gadget!

As a chef i have always been an admirer of decent kitchen gadgets. Having recently been introduced to this by one of the students i thought it would be the perfect opportunity for me to share it!

The rice cube is a little gadget that does exactly what it says on the tin. it compresses cooked rice into perfect cubes.

I used the idea to produce a little pre starter to go on our charity dining club menu. So i made a batch of sushi rice and started playing around. I soon realised that you could stuff the rice, layer it, top it, encase it and of course eat it!


I made a very simple crab mayonnaise finished with plenty of lime juice to freshen it up. I stuffed this in the middle of the rice before pressing it in the cube. Then it was rolled in a even mix of toasted black onion and sesame seeds. But i couldn’t stop there, the dish needed more texture and a sauce to bring it together. So a light onion bhajia was made to sit on top of the cube and a fragrant coconut and lemongrass cream to sit beneath. This was garnished with some micro coriander to really finish it off and complete the dish.

You can also use any rice and it will still compress it into a perfect cube. That opens up a whole host of foodie treats that could be created, both sweet and savoury.

So all in all a fantastic gadget that would entertain the masses with its visual aspect but also the food and love that you put into it! Would highly recommend.