The Perfect Valentine's Indulgence

Planning to cook for a special someone this Valentine’s Day? Why not try Jake’s very own chocolate liqueur fondant – the perfect after dinner indulgence that is easy to make, and guaranteed to score you a few culinary brownie points…

 You will need: 

  • 85g caster sugar
  • 150g butter, chopped, plus extra for greasing
  • 150g dark chocolate at least 70% cocoa
  • 3 free-range egg yolks
  • 3 whole free-range eggs
  • 80g plain flour
  • 50 ml crème de menthe or liqueur of choice


  • Preheat the oven to 180C/Gas 4.
  • Grease 4 small ramekins, or small cappuccino cups.
  • Place the sugar, butter and chocolate into a heatproof bowl over a pan of simmering water.
  • Heat gently until all has melted, then remove from the heat.  
  • Mix together until combined.
  • Add both the egg yolks and whole eggs and beat well.  
  • Add liqueur of choice and mix in
  • Fold in the flour.
  • Dust ramekins or cups with coco powder
  • Pour the mixture into a piping bag and pipe into ramekins or cups.  If you haven’t got a piping bag, you can spoon it in but it can get messy!
  • Place in the fridge to chill for at least 20-25 minutes.
  • Remove from the fridge and place onto a baking tray. Put straight into the oven and cook for 8-9 minutes.
  • Serve immediately with vanilla crème fraiche, candlelight and a bottle of bubbles!

As always, we love to hear from those of you who are inspired to trial Jake’s recipes, so please do share your pictures on the Seven Mile Facebook and Twitter pages.

 Wishing you all a happy Valentine’s Day,

 Jake and Janine

A Festive Favourite...

With just over one week to go until the big day, we thought it was about time we shared one of Jake's festive favourites - Bubble and Squeak. A perfect solution for Christmas day leftovers, whilst curing even the fuzziest of heads!


1. Chop your leftover vegetables into 1cm pieces (chunkier if you prefer)
2. Mash the leftover potato (or make some new if needed - the potato is essential as it holds everything together)
3. You will need a small amount of leftover gravy (or again, make new if needed) - enough to make the mixture moist, not wet
4. Add the leftover cranberry bacon stuffing (see recipe in the last blog post)
5. Mash it all up together
6. Make patties from the mixture and pan fry in butter until coloured on each side
7. Put in the oven 180 degrees for 8 minutes


These are always a personal choice but we highly recommend a fried egg, streaky bacon and hollandaise sauce (homemade if you are feeling brave!)

As always do let us know how you get on by sharing your pics on the Seven Mile social media channels!

Merry Christmas,

Janine and Jake x


Scrumptious savoury side dishes perfect for Thanksgiving!

During my time in New York City, I was lucky enough to spend Thanksgiving amongst my adopted friends and family; my first in a small Brooklyn apartment with an incredible family who welcomed me in after only knowing me for a few months; my second was a huge family affair on Long Island full of food, children and laughter; my third, with my, by then, well established group of best friends and expats with martinis and vodka cranberry jelly for all! The common thread? Delicious food!

Thanksgiving is my favourite adopted holiday because it keeps all the good stuff about Christmas; family, friends, spending time together, but loses the commercial stresses of decorations, obligations and present giving. It really is about feeling grateful about the year gone by, putting down your iPhone and cooking and eating together. What’s not to celebrate?!

So, to bring a little Thanksgiving spirit to all of our friends and family this November 26th, Jake has written up two delicious Thanksgiving side dishes for you to try at home. Do let us know if you attempt them and send us the photos.

In the meantime, to all of our dear American friends, happy turkey day!!!

Cranberry bacon stuffing

  • 150g finely chopped pancetta
  • 1 medium red onion
  • 350g breadcrumbs (gluten free if necessary)
  • 2 sprigs of rosemary
  • 150g butter
  • 2 cloves garlic
  • 1 and 1/2 tblsps good quality cranberry sauce
  • 25ml port
  1. Finely dice the onion and finely chop the rosemary.
  2. Put 50g of butter into a heavy based saucepan and add the onions, rosemary and pancetta.
  3. Crush in the garlic cloves and cook on low to medium heat for 15 minutes until soft.
  4. Turn up the heat and add the port, cook until almost evaporated. Leave to cool.
  5. Place breadcrumbs in a mixing bowl and add the onion mixture to the bowl. Add cranberry sauce.
  6. Melt the remaining mixture and add to the mixture. Mix well.
  7. Add more butter if mixture is dry and doesn't stick together.
  8. Lay out clingfilm flat on the work surface. Spoon mixture onto the clingfilm, pressing it together.
  9. Roll into a sausage using the clingfilm. (Or roll into balls if you prefer). 
  10. Place in the fridge for at least 12 hours. Once hard, cut into discs and bake in the oven for 15 minutes at 180 degrees.

Beet-Apple Mash

  • 2 tblsps olive oil
  • 5 large beetroots, peeled and cut into small chunks
  • 2 Granny Smith apples, peeled, cored and quartered
  • 1 tsp coarse sea salt
  • 1 tsp nutmeg
  • Pepper to taste
  1. Heat the oil in a large pan on a medium heat.
  2. Add the beetroot, apple, salt and nutmeg. Cover and cook stirring occasionally under almost tender - approximately 15 minutes
  3. Uncover and continue cooking until the liquid has mostly evaporated.
  4. Add 475ml to the pan, cover and simmer until completely tender and the water has mostly evaporated - about 20-25 minutes.
  5. Mash with a potato masher and add pepper to taste. 

Make your steak taste great!

Want to know what makes Jake’s Steak and Chips taste so darn good? The sauces of course! Now you can try and recreate both in the comfort of your own kitchen using Jake’s recipe and cooking method below.

Peppercorn sauce.

You will need:

  • 1l double cream
  • 50ml brandy
  • 1/2 red onion
  • 2 cloves garlic
  • 1/2 tsp mixed spice
  • 2 tbsp cracked black pepper 
  • 1 tbsp ground black pepper
  • 1 tsp horseradish sauce
  • 60g beef bouillon   
  • 25g butter


  1. Finely dice the onion and crush the garlic, and then place into a heavy based pan.  Add butter and sweat until soft.
  2. Add mixed spice and pepper
  3. Turn up the heat and add brandy. Simmer until almost gone.
  4. Add cream, horseradish and bouillon and then bring to the boil.  Once boiling reduce the heat and simmer for 10 minutes, whisking frequently to prevent sticking and to help the bouillon dissolve.
  5. Add more pepper if you like it stronger.

Stilton Sauce

You will need:

  • 1l double cream
  • 50 ml white wine
  • 1/2 red onion
  • 2 garlic cloves
  • 1/2 tsp ground ginger
  • 1/2 tsp ground black pepper
  • 1 tsp french mustard
  • 60g vegetable bouillon
  • 25g butter
  • 500g strong blue cheese


  1. Finely dice the onion and crush the garlic, and then place into heavy based pan.  Add butter and sweat until soft.
  2. Add ginger and pepper
  3. Turn up the heat and add wine. Simmer until almost gone.
  4. Add cream, mustard and bouillon and bring to the boil.   Once boiling add cheese, reduce the heat and simmer for 10 minutes whisking, frequently to prevent sticking and to help cheese and bouillon dissolve.

We would love to know how you got on and if your sauces were a success? So please upload a few snaps to our Twitter and Facebook pages, using the hashtag #cookcreatecelebrate.

Steak and peppercorn.jpg