Hubble Bubble Pumpkin Fish Cakes

Hubble Bubble Pumpkin Fish Cakes

My Fish is the Dish package arrived today filled with glorious fresh salmon, haddock and smoked haddock from Delish Fish based in Peterhead, Aberdeenshire.

Fish is the Dish website is the consumer arm of Seafish which was founded in 1981 by an Act of Parliament, with the aim of supporting all sectors of the seafood industry for a sustainable, profitable future. It is the only pan-industry body offering services to all parts of the seafood industry, from catching and aquaculture to processors, importers, exporters and distributors of seafood, including restaurants and retailers.

Funded by a levy on the first sale of seafood landed in the UK, the principal aim of Seafish is to support and improve the environmental sustainability, efficiency and cost-effectiveness of the industry, as well as to promote sustainably-sourced seafood. The services it offers include technical research and development, responsible sourcing initiatives, economic consulting, market research, industry accreditation, safety training for fishermen and legislative advice.

Seafish also provides invaluable advice to consumers about preparing and eating seafood, while highlighting its considerable health benefits and this last part is primarily done through Fish is the Dish website.

The website not only contains advice on buying, preparing, cooking and serving fish on the aptly titled ‘Fish n Tips’ page, but also contains a selection of recipes from starters and snacks (I love the sound of the Mackerel and Feta Panini) to quick mid week meals (the posh fish fingers are going on my must try list) and more time consuming weekend specials. There is also comprehensive information on the health benefits of eating fish and even a page dedicated to the bloggers undertaking the ‘Fish is the Dish’ challenges – we are known as the Fish Fanatics!

Our challenge this week was to create a Halloween inspired dish using the fish we were sent. Here is my recipe for Hubble Bubble Pumpkin Fish cakes with blood red dipping sauce. The kids enjoyed mixing the pumpkin and fish and then shaping it into cakes- I think it encouraged them to eat the final products!


| Serves: 4 | Prep Time: 10 Minutes | Cook Time: 15 Minutes | Total Time: 25 Minutes |


  • 1 small onion, finely chopped
  • 500g fish fillets, skinned - I used haddock and smoked haddock
  • 350ml white wine or fish stock
  • 500g mashed  pumpkin
  • Flour for dusting
  • 1 egg beaten
  •  Fresh or dried breadcrumbs, to coat
  • A mixture of Tomato Ketchup and Sweet Chilli Sauce for the blood


  • Step 1: Put the onion in a large frying pan, sit the fish on top and pour the wine or stock over. Bring to a gentle simmer, cover and cook the fish for 6-8 minutes or until cooked through. Remove and cool. Strain out the onion and mix into the mashed pumpkin.
  • Step 2: Flake in the fish in decent-sized chunks and season. Gently mix everything and, using floured hands, shape into 16 cakes. Lightly dust with flour, dip in egg and then in breadcrumbs. Chill for at least 30 minutes (important or they will come apart in the pan).
  • Step 3: Heat 1cm oil in a large frying pan. Fry the fish cakes in batches for 3-4 minutes each side or until they are golden, crisp and heated through. Drain on kitchen paper.

| Author: Beth Sachs | Date: 28th October 2011 |

Beth Sachs (Jam & Clotted Cream)

Peanut Butter and Choc Chip Cookies

Easy 5 ingredient Peanut Butter and Choc Chip Cookies. Perfect as a mid morning snack with a cup of coffee.

Peanut Butter and Choc Chip Cookies

These yummy 5 ingredient peanut butter and choc chip cookies can be made and baked in less than half an hour. perfect if you have last minute guests arriving.

peanut butter


  • Use dark, milk or white chocolate chips in this recipe, or a mixture of all three.
  • Add a handful of raisins for added fruitiness.
  • These cookies are perfect with a glass of milk or cup of coffee.

Peanut Butter and Choc Chip Cookies


No bake chocolate peanut butter squares

Banana and Peanut Butter Flapjacks
These cookies do not have any flour in them, so they perfect if you are following a gluten free diet. The peanut butter acts as the binding agent, producing beautiful soft cookies.

Peanut Butter and Choc Chip Cookies


peanut butter and chocolate chip cookies
Yield: 15

Peanut Butter and Choc Chip Cookies

prep time: 15 minscook time: 12 minstotal time: 27 mins
An easy recipe for peanut butter and choc chip cookies.


  • 240g smooth peanut butter - I used Skippy
  • 160g caster sugar
  • 1 egg
  • ½ tsp bicarbonate of soda
  • 100g  chocolate chips


  1. Preheat the oven to 180°c (160°fan). Line 2 baking trays with baking paper.
  2. Mix the peanut butter, sugar, egg and bicarbonate of soda together in a bowl using an electric whisk until well combined. (It will be very thick)
  3. Add the chocolate chips and beat in. Place mixture in the fridge for 10 minutes to firm up a bit (optional)
  4. Scoop up tablespoonfuls of the mixture and roll them into balls using your hands. Place them on the baking tray, leaving a 1-2 inch gap.
  5. Bake in the oven for 12 minutes.
  6. Remove from the oven and leave to cool for 3 minutes. Carefully transfer the cookies to a cooling wire using a palette knife – they will still be quite soft.

Dark Chocolate Orange Brownies


Check out my recipe index for more family friendly recipe idea's and don't forget to follow Jam & Clotted Cream on Pinterest.
Beth Sachs (Jam & Clotted Cream)

Puy Lentil, Feta and Orzo Salad

Puy Lentil, Feta and Orzo Salad

I know colder weather is here, but I still love a good salad for lunch, especially if its robust and peppery like this one. The hardest thing about this recipe is cooking the orzo and the dressing is just a good glug of white wine vinegar and extra virgin olive oil. Easy!


| Serves:  3 | Prep Time: 10 Minutes | Cook Time: -  | Total Time: -  |


  • 100g Orzo, cooked according to packet  - I used Pasta Garofalo
  • 250g Ready to Eat Puy lentils - I used Merchant Gourmet
  • 200g Feta, crumbled
  • Handful of Cherry Tomatoes, chopped
  • 1/2 Roasted Red Pepper, chopped
  • Handful of Rocket
  • 2 TBSP White Wine Vinegar
  • 3 TBSP Extra Virgin Olive Oil


  • Step 1: Immediately after cooking the pasta, drain and stir through the rocket first so it wilts slightly. Then throw in all the other ingredients and give it a good stir.

| Author: Beth Sachs | Date: 21st october 2011 |

Beth Sachs (Jam & Clotted Cream)

New Products from The Saucy Fish Co

The Saucy Fish Co

The Saucy Fish Co has just added two new products to their lovely range.

Chilli, Lime & Ginger Standalone Sauce – The Saucy Fish Co. now offers this fiery accompaniment as a stand-alone sauce, due to the popularity of the Saucy Fish Salmon & Chilli Sauce pack. With a ‘two chilli’ label, those who crave fiery spices in the gloomy winter months will not be disappointed. Just mix and match the fish sauce combos to your heart’s content. Traditionally paired up with salmon, this sauce is also a fantastic accompaniment to an array of scrumptious seafood for a fish dish with that extra kick.

Fresh Cod Fillets with Piri Piri Sauce – this new fish and sauce combo is a great half-homemade dish, injected with some Portuguese spice! For a cool and contemporary twist on classic cod, simply pan fry, grill or oven bake in less than 15 minutes and pair up with winter root veggies such as carrots, parsnips and turnips or some crusty bread and butter and you’ve got a delicious meal, with that extra kick from the fiery piri piri.
Beth Sachs (Jam & Clotted Cream)

Baked Squash Risotto

Baked Squash Risotto

We have just enjoyed this lovely baked risotto for dinner, using the squash, 1 onion, some butter and Cheddar from the Farmison Veg and Dairy box I received on Friday. It requires no stirring so perfect when you are too busy to stand by the hob. The amount below serves 2 (the kids had a cooked lunch at School/Nursery) but you can easily double everything to serve 4.


| Serves: 2  | Prep Time: 10 Minutes | Cook Time: 40 Minutes | Total Time: 50 Minutes |


  • 1 small Squash, cut into wedges (skin still on)
  • 1 TBSP Butter
  • 1 Onion, chopped
  • 3 rashers of smoked Bacon, chopped
  • 1 TSP Dried Thyme
  • 200g Risotto Rice
  • 600ml Vegetable Stock
  • 150g Mature Cheddar, grated


  • Step 1: Heat the oven to 180c. Put the squash into a roasting tin, drizzle with oil, season and put in the oven - roast for 30 minutes until tender.
  • Step 2: Meanwhile heat a casserole with some oil and fry the onion and bacon until cooked, add the thyme and risotto rice and give it a stir. Add the stock, put a lid on and place in the oven with the squash.
  • Step 3: Bake for around 20 minutes then take out of the oven with the squash. Chop the squash into small chunks and mix through the risotto. Stir in the grated cheddar and serve.

| Author: Beth Sachs | Date: 19th October 2011 |

Beth Sachs (Jam & Clotted Cream)

Pumpkin and Coconut Soup

Pumpkin and Coconut Soup
Pumpkins and squashes are coming in thick and fast at the moment, both from my Mother in Laws allotment and also the weekly veg box. One of the larger pumpkins went into making this warming autumn soup, in preparation for the colder weather that's coming our way, according to the Countryfile weather forecast last night.

I used a pouch of Thai Taste Coconut Milk to give the soup a creamy silky texture the chilli's and roasted garlic gave it a lovely fragrant taste.


  • Substitute the pumpkin for sweet potato, or use half and half.
  • If you like it really spicy, add another red chilli.
  • Make double and freeze half.



Yield: 4Pin it

Pumpkin and Coconut Soup

prep time: 10 MINScook time: 40 MINStotal time: 50 mins
A hearty pumpkin and coconut soup recipe


  • 1 Pumpkin, peeled and chopped
  • 10 whole garlic cloves, skin on
  • 2 Onions, chopped
  • 1 Red Chilli, chopped
  • 800ml Vegetable Stock
  • 180ml pouch of Coconut Milk
  • Dried Coconut Flakes to serve


  1. Preheat the oven to 180°c (160°fan). Roast the pumpkin and garlic cloves in a little oil for 30 minutes.
  2. While the pumpkin is roasting, fry the onion and chilli in a large pan.
  3. Once the pumpkin is out of the oven, pop it in the pan with onions and squeeze the garlic out of it's skins into the pan also. Add the stock and simmer for 30 minutes.
  4. Stir through the coconut milk then blend to a smooth soup. Serve with dried coconut flakes.

Beth Sachs (Jam & Clotted Cream)

Bacon, Broccoli and Cheddar Pasta Bake

Bacon, Broccoli and Cheddar Pasta Bake

For those of you who follow me on Twitter (@jamandcream) or are regular blog readers, you will know that I make pasta bakes A LOT (mainly as a vehicle for getting rid of leftovers) and on rainy Autumn days like today they bring much needed comfort and warmth. My pasta bakes are always cheesy (the cheesier the better in my opinion) and are usually made with Davidstow Cheddar (I particularly love their Cornish Crackler) which is produced just down the road from us here in North Cornwall.

Bacon and broccoli are a lovely combination and the pasta adds some bulk to fill up hungry tummies (although you could quite easily omit the pasta if you preferred and add in another head of broccoli). All of these ingredients are stirred into a classic cheese sauce, before being placed in the oven for that golden topping. As a twist, I added 1 TSP of Frenchs Smooth and Spicy Mustard (a product I had been sent to try out in my cooking) to the sauce to pep it up a little bit - it was a fab addition!

Bacon, Broccoli and Cheddar Pasta Bake


  • Add other veggies such as sweetcorn and peas.
  • Vary the cheese by using crumbled blue cheese instead of the cheddar.
  • The pasta bake can be frozen (before it's baked in the oven). Just take it out of the freezer and defrost and follow the instructions for the oven.


Bacon, Broccoli and Cheddar Pasta Bake


Pasta, Bacon
Yield: 4Pin it

Bacon, Broccoli and Cheddar Pasta Bake

prep time: 15 MINScook time: 15 MINStotal time: 30 mins
A cheesy pasta bake recipe using bacon and broccoli


  • 1 head of Broccoli, cut into florets
  • 250g Pasta
  • 4 rashers Smoked Bacon, chopped
  • 50g Butter
  • 50g Plain Flour
  • 600ml Milk
  • 1 TSP Mustard
  • 250g Extra Mature Cheddar, grated
  • Handful of Parmesan, grated


  1. Preheat the oven to 180°c (160°fan).
  2. Bring a pan of water to the boil and cook the pasta and broccoli. Drain and set aside.
  3. In another pan, melt the butter and fry the bacon for a few minutes until cooked. Stir in the flour and cook for 2 minutes. Gradually add the milk and stir until the sauce thickens.
  4. Take the sauce off the heat and add the cheddar and mustard before stirring through the pasta and broccoli. Place in an ovenproof dish and bake for 15 minutes until golden


Bacon, Broccoli and Cheddar Pasta Bake
Beth Sachs (Jam & Clotted Cream)

Double Choc Chip Caramel Cookies

Double Choc Chip Caramel Cookies

These were a happy accident. I had half a tin of condensed milk leftover after making this recipe ...and plenty of chocolate chips. After a bit of googling and plenty of experimenting these Double Choc Chip Caramel Cookies were born. The condensed milk gives the cookies a lovely caramelly chewy texture and you could always substitute the chocolate chips for raisins or cranberries if you wanted something more fruity.

The recipe below makes about 25 cookies - I have put half in the freezer for unexpected guest emergencies!


| Serves: 25 cookies | Prep Time: 10 Minutes | Cook Time: 15 Minutes | Total Time: 25 Minutes |


  • 225g Butter, softened
  • 225g Golden Caster Sugar
  • 200g Condensed Milk
  • 200g Oats
  • 150g Self Raising Flour
  • 1 TSP Vanilla Extract
  • 50g Milk Chocolate Chips
  • 50g White Chocolate Chips


  • Step 1: Preheat the oven to 180c/160fan and grease 3 large baking trays.
  • Step 2: Cream the butter and sugar together then add in all the other ingredients and mix thoroughly.
  • Step 3: Shape the dough into golf ball size balls, place 4cm apart on the baking trays and slightly flatten with the back of a fork.
  • Step 4: Bake for 15 mins, take out of the oven and leave on the trays for 5 minutes before transferring to a cooling rack.

| Author: Beth Sachs | Date: 9th October 2011 |

Beth Sachs (Jam & Clotted Cream)

Leon - Baking and Puddings: A Review

Leon Baking and Puddings Cookbook

I didn’t realise a 3rd Leon book was in the pipeline until it (Leon: Baking and Puddings) landed on my doorstep – a pleasant surprise for someone who uses the first two books a great deal in the kitchen.

It also pleased me that on a quick initial look through the almost 300 pages of recipes I came across a recipe for ‘Good Scones’ with the jam and cream the correct way round – the Cornish way! We immediately got off on the right footing.

Leon: Baking and Puddings is co-authored by Henry Dimbleby, co founder of Leon restaurants and Claire Ptak, the former pastry chef at California restaurant Chez Panisse and now the chef proprietor of Violet Cakes in London.

Illustrated in the ‘classic’ Leon style the book is split into two halves – part one: Everyday, including chapters on breakfast, snacks, tea time, puds, cooking with children, bread and sweets; part two: Celebrations  including chapters on Christmas, Easter, Bonfire Night, Halloween, birthdays and even wakes.

Throughout the book there are ‘how to’ sections sharing with the reader basic techniques and tools as well as comprehensive information on typical baking ingredients such as flours, sugars and sweeteners and eggs. There is also inspiration for the more experienced home cook too with recipes for Baked Alaska and Honeycomb. But what makes this book really stand out for me is that three quarters of the recipes in it are either sugar, dairy, wheat or gluten free – so great for people with food intolerances or allergies.

On to some of the stand out recipes. First up the ‘Better Brownie’ on page 76 which uses fructose instead of sugar – something I’ve never used before myself. Tea Time treats includes lots of lovely cakes – with the Clementine Polenta Cake looking particularly good. The gooey Lemon Bars on page 94 are also going on my must try list.

The famous Leon Chocolate Mousse can be found on page 144, again sugar free! There are fruity sorbets and parfaits, ice creams (Raspberry Ripple – my all time favourite) and bombe’s as well as more traditional pudding recipes such as Spotted Dick and Sussex Pond Pudding.

Of particular interest to me was the cooking with children chapter – which if I am honest was a little light on recipes. My eldest is a keen baker and she liked the look of the Technicolour Dreamcake on page 187 and has asked for it for her birthday.

On to the Celebration section where traditional recipes like Simnel Cake, Pumpkin Pie and Mince Pies stand alongside more contemporary offerings such as Meghli – a sweet scented Lebanese rice pudding traditionally served at Christmas and the amazing Triple Chocolate Fantasy Cake on page 272.

There is a quirky extra helpings chapter right at the end of the book including the Leon Salted Caramel Banana Split recipe – with a montage of diners attempting to eat it (it is huge!). All in all a book that I’m sure will be well used in my kitchen and would make a lovely Christmas present for someone with food intolerances or allergies.
Beth Sachs (Jam & Clotted Cream)
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