Jess's Messes

For a First Class Flavour Experience

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Jess’s poncy leftovers!

I realised…. I am so poncy. My leftovers in the fridge: chorizo, halloumi, sweet potato, red onion, tomatoes and balsamic syrup. I realise they’re not ridiculously exciting. But poncy for a leftover meal! 🙂


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Post number 50

Hello food…..

Celebrating my 50th blog post, just some lovely food photos:
This is just a select few. There’s so many more on my Facebook Page

Garlic and Sundried Tomato Bread

Vivacious Vanilla Fairy Cakes

Giggly Gingerbread Peoples

Mahooooosive Jaffa Cake Cak


Tasty Tangy Lovely Lasagne

Le Fondant du Chocolat et Orange

Zjushy, Smuzshy Lemon and Basil Panacotta

Pleasy, Cheesy Souffle

Stupendous Spring Rolls

Hamper and Book

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Cheese of the week!

Hello food…..

The holiday people

Last week I was on a wonderful skiing holiday in France. Lovely people, lovely skiing and most importantly lovely food.

We had crepes and waffles and vin chaud during the day whilst skiing. But in the evenings, EVERY night there was a 4 course meal! 4 courses! AMAZING!


The favourite course (possibly of everyone there) was the cheese course. We had this before dessert and had some amazing new cheeses every day. Being with my sister – Elly and her ‘wife’ Rachel meant that all the cheese was devoured every night. There were many times certain cheeses were declared “CHEESE OF THE WEEK”, but then the next night another would take its place.

More Cheese

I have never written or thought much about cheese in my life, but it was an eye-opening experience last week, I loved it!

The final result was that the Abondance was the best cheese – it was made really locally to our chalet and quite a few of us brought a large block back home with us!

Anyway cheese rant over.

Thanks to Josh for the Cheese Photos

Even more cheese

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Recipe of the Week: Speedy, Sweety, Piggy, Porky

Hello food…..

Speedy, Sweety, Piggy Porky

I had some pork and didn’t know what to do, but knew that it goes well with relatively sweet things. This recipe was created. The majority of people have balsamic vinegar and brown sugar in their cupboards, so really all your have to buy for this is the pork. 

What do I need?
The beginnings of the sauce
2 pork loins
30ml balsamic vinegar
30g brown sugar
Salt and Pepper
How do I do it?
1. Season the pork with salt and pepper.
2. Place 20ml vinegar and the sugar in a frying pan and reduce on a medium heat to a syrup, careful not to burn the sugar.
3. Place pork in the pan and cook for 6 minutes each side, ensuring it is well covered in the syrup.
4. Remove the pork from the pan and keep warm.
5. Add remaining 10ml vinegar to the pan and reduce quickly.
6. Serve pork with mash potato (see bangers and mash) and pour sauce over pork.
Pork and sauce

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New Recipe: Filo Pastry Prawny Fantasticals

Filo Pastry Prawny Fantasticals

Hello food…..

I have returned from holiday and after spending hours and hours cooking, almost everything is created for the book.

Here is the latest recipe for the blog. A quick and easy one, that can be a nice tea/dinner (depending on whether your from the North or South of the UK) or a nice little starter for a dinner party. It’s just filo shells with chilli and coriander prawns! Yumety yum!

Pastry shells going in the oven
What do I need?

4 Sheets Filo Pastry
40g Butter
3 cloves Garlic
4 Red Chillies
150g King prawns Handful fresh Coriander
How do I do it?
1. Cut each sheet of filo pastry into 6 squares (15cm x 15cm)
Filling being prepared
2. Melt some of the butter and brush into moulds. Place one square of filo pastry into mold, with corners hanging over. Brush a little more butter on this pastry and add another square. Repeat this, so each pastry case has 3 layers.
3. Bake cases for 5-10 minutes (until golden brown) at gas mark 5.
4. Finely chop garlic and chillies.
5. Melt remaining butter in frying pan, add garlic and chillies. Fry for one minute.
6. Add prawns, fry for 3 minutes (until prawns are cooked).
    Sprinkle coriander over mixture.
7. Place prawn mixture in each pastry case, serve immediately.
Keep an eye out for the book, ready to buy very shortly!