Jon’s First Show
Here’s my first show for Simply Good Food TV, filmed in Cumbria on the shore of the stunning Bassenthwaite Lake

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Jon’s Perfect Scotch Eggs
Try my recipe for the perfect runny yolk scotch eggs, fantastic for a starter or snack 

You’ll never buy one again once you’ve made your own 


This little recipe is fantastic for a quick supper, or if you’re having guests round, a brilliant starter, and it’ll get you to practice your scallop cooking skills 

Serves 4 people 


Splash of rapeseed oil 

4 cloves of garlic finely sliced 

12 large scallops ( with coral removed) 

2 hot red Thai chilli finely sliced 

4 Spring onions finely sliced 

Good splash of light soy sauce 

2 good handfuls of peppery rocket an watercress 

2 handfuls of bean sprouts 

Heat a non stick frying pan until really hot, when I say hot! I mean smoking hot yeah!!! 

Add the oil and and quickly fry the sliced garlic for 20 seconds until golden, remove immediately or the garlic will burn!! 

Now place the scallops in the pan starting at 12 o’clock and work your way around 

Cook for 1 minute and turn over and cook for another 30 seconds 

Now add the chilli, and Spring onions, cook for 30 seconds 

Add the soy sauce and remove from the heat 

Mix together the  bean sprouts and watercress and rocket, divide between four plates, arrange the scallops on top and spoon over the Spring onions and chilli sauce, and finish with the crispy garlic and serve immediately 
See I told you! Quick, delicious and simple, but packed full of flavour 



Now! I’m always asked what is it I like to cook best? But strangely I’m never asked what I like to eat best!!? I’m assuming that it’s incase I invite myself round for tea!! People tend not to invite chefs around for a bite to eat! And yet any chef will tell you that they are the easiest people to cook for! Simply because we aren’t cooking and someone else is!! So for us as chefs it’s always an enjoyable experience

The dish I love more than anything else is a good fish pie, I think it says a lot about an establishment and the chef if they can produce a good fish pie, or any pie for that matter, and I’m not talking about the ones you see with those ridiculous puff pastry hats either!!

I make no claims that mine is the best, I just happen to think it’s pretty good, it’s the recipe and method I’ve used for years, and I ” acquired ” it a long time ago from an Irish chef Jimmy O’Shea who I worked with in my late teens, and I’ve made it the same since, so you’re quite honoured as I don’t think I’ve ever written it down before!!

This will serve 4 people


1kg of fish, now to be honest the choice is yours, but try for a good mix, salmon, smoked haddock, pollock, hake, you decide

1.5kg of floury potatoes

4 egg yolks


150g of butter

1 onion finely chopped

4 cloves garlic finely chopped

Good bunch of fresh thyme

200ml White wine ( if you wouldn’t drink it! Don’t use it!)

100g smoked haddock trimmings ( use the tail end from the fish mix)

2 litres of full fat milk

100g plain flour

Good spoon of English mustard

A good handful of chopped herbs, tarragon, chives parsley


Firstly remove all the skin and bones from the fish

Start the sauce by melting 50g butter in a pan, add the onion and garlic, sweat down for 2 minutes

Now add the thyme, wine and smoked haddock trimmings

Cook for 3 minutes to burn off the alcohol

Now added the milk and bring to just under the simmer

Now melt the 100g of butter in another pan, add the flour and cook for 4 minutes

Slowly add the warm milk through a sieve an whisk quickly over the heat until the sauce is smooth and thick

Cook for 5 minutes but stir frequently to prevent burning

Now whisk in the mustard and chopped herbs

Season to taste

Cool down the sauce

Now make the mashed potato by peeling the potatoes and cooking in boiling salted water until tender

Strain and allow to stand and steam, this will get rid of excess water

Mash your potatoes and season to taste, add the egg yolks and mix well

Place the potatoes into a piping bag ( it’s easier this way but you don’t have to)

Now it’s time to assemble your pie!

Spoon some sauce into the bottom of your pie dish

Arrange your fish pieces on top of the sauce, season with salt and pepper

Now completely cover with the sauce

Pipe your mash on top, the design is entirely up to you

At this stage you can sprinkle Parmesan cheese on top for an even more sumptuous pie!!

Place on a baking sheet and cook in a preheated oven 190c for 20-25 minutes until golden brown

Serve immediately with some buttered peas

Now! You’ve got to admit! That’s pretty good pie! Go on give it a go


This is a fantastically rich and luxurious soup, which I will very often use as a sauce for a variety of different dishes 
This recipe will serve 4 people 


1 Large lobster 

Splash of rapeseed oil 

1 onion finely chopped 

2 carrots finely chopped 

2 celery sticks finely chopped 

1 fennel bulb finely chopped 

6 cloves garlic finely chopped 

1 tablespoon of tomato purée 

200 ml of good quality brandy 

1.5 litres of double cream 

Good bunch tarragon 

We firstly need to deal with the lobster, put the lobster into the freezer for 30 minutes, this will “numb” the lobster

Now place the lobster onto a chopping block, you should be able to see a cross on the lobster head, get a heavy sharp knife and firmly insert it into the cross and carefully press down until it splits the lobster in two 

Take off the claws and crack them with the back of your knife 

Heat a splash of rapeseed oil in a deep pan

Add the lobster pieces and cook until the colour changes 

Now add the chopped vegetables and the garlic and colour a little 

Stir in the tomato purée, pour in the brandy and flambé 

Once the flame has died down you can add the cream 

Simmer for 15 minutes 

If you have a blender you can carefully blitz all of the shells etc together and pass through a fine sieve 

If you don’t have a blender just pass through the fine sieve, you just won’t get a deep flavour 

Put the soup/ sauce into a clean pan and heat through 

Add another splash of brandy and a touch more cream and your soup/ sauce is ready 

This is a fantastic recipe to have at your disposal, you can use it just as it is, or use it to go with all Manner of fish and seafood