Serving suggestions
To drink...
Picolit 1999, Meroi - Collio Orientali del Friuli, Italy

Dr Burklin Wolf Edition 'R' 1990 - Pfalz, Germany

We've done some really hard work on pud wines at Monte's recently and we just love these two ! But you'll have a tough time finding them on the High St 'cos we've bought most of the production so try and find a German Beerenauslese Riesling or a an Aussie Botrytis Riesling.

Happy Days with The Naked Chef


Fruit Cobbler

This is a fantastic American recipe equivalent to our crumble. Particularly good with strawberries and rhubarb, but you can use any fruit combo you like; about 680g/1Vlb of fruit should do it..

Serves 6

For the fruit
2 apricots, stoned and sliced
1 pear, cored and thickly sliced
1 punnet of blackberries
1 punnet of blueberries
1 punnet of raspberries
an apple, grated
5 tablespoons sugar
a good glug of balsamic vinegar

For the topping
6 heaped tablespoons butter, chilled
225g/8oz self-raising flour
70g/2Voz sugar
a large pinch of salt
130ml/4Vfl oz buttermilk
a little extra sugar for dusting

Preheat the oven to 190C/375F/gas 5.
Put the fruit into a pan with the sugar and the balsamic vinegar, put the pan over the heat, and cook gently until the juices begin to run from the berries. Pour into an ovenproof dish.

Meanwhile make the topping. Rub the cold butter into the flour until the mixture resembles fine breadcrumbs. Add the sugar and salt, stir well, then add the buttermilk to form a loose scone-type mixture. Spoon this over the hot fruit (to get a cobbled effect, flick balls of dough randomly over the fruit), sprinkle with a little caster sugar, and bake in your preheated oven for 30 minutes until golden brown. Serve with vanilla ice cream.

Links to

Happy Days with The Naked Chef

Tour snaps

Interview with Jools

Interview with Jamie's Mum


Scrummy Warm Rocket Salad

Seared Salmon with Radicchio, Pancetta, Pinenuts and Balsamic Vinegar

Fruit Cobbler

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