Preparation time: 2 1/2 hours Cooking time: approx 30 minutes Chicken Satay Serves 4

Recipe reproduced with kind permission of James @imhungrybytheway


Chicken Marinade

  • 1/2 can coconut milk
  • 2 tablespoons soy sauce
  • 2 heaped teaspoons curry powder
  • 1 teaspoon turmeric
  • 3 fat garlic cloves (crushed)
  • Thumb-sized piece of freshly grated ginger
  • 1 tablespoon brown sugar
  • 1 tablespoon fish sauce
  • Around 8-10 boneless and skinless chicken thighs diced into 1 inch cubes
  • 1/2 teaspoon chilli flakes
  • 1 tablespoon olive oil
  • Sea salt and freshly ground black pepper, to taste

Satay Sauce

  • 3 tablespoons creamy peanut butter
  • 1 fat clove of garlic (crushed)
  • 1 tablespoon soy sauce
  • juice of 1 freshly squeezed lime
  • 2 teaspoons brown sugar
  • 2 teaspoons of your favourite Jam Packed chilli jam (in my case Naga chilli jam)
  • 1/2 thumb of freshly grated ginger
  • Olive oil to adjust consistency (optional)
  • 1 fresh chilli of your choice
  • Small amount of fresh coriander
  • 1 tablespoon of crushed peanuts


First make the satay sauce:

Mix all the ingredients into a bowl and whisk together. Add extra lime juice and olive oil if needed to get it to the consistency you want. Top with fresh chilli, coriander and crushed peanuts. Set aside.

Secondly prepare the chicken and marinade:

Bone and skin your chicken thighs (you can buy them like this, or ask your butcher to prepare them, but it’s easy to do yourself). Cut into bite sized pieces for your skewers and set aside. Combine the rest of the ingredients in a bowl large enough to submerge the chicken and whisk together. Then add the diced chicken and leave it to marinate for at least 2 hours.

Cooking and Serving the chicken satay:

Once you’re ready to eat, pre-heat the grill or get the coals rocking on your BBQ ready for direct cooking. Drain the chicken from the marinade and discard the liquid before patting the chicken dry. Skewer the chicken, distributing it evenly around 4 skewers (I prefer metal, but if you use bamboo make sure they’re soaked in water overnight).

I prefer the BBQ, but cook your chicken over the direct heat, turning often until you get some charred and crispy edges. I like to use a thermal pen to be sure, but cook your chicken until it’s cooked thoroughly (75 degrees Celcius means it’s ready). Once cooked through, serve straight away with your satay sauce. 

Serve along side a fresh salad, rice, crushed peanuts and fresh coriander – enjoy! 


If you are new to home baking and want a foolproof and incredibly simple recipe to impress friends and family then this is for you – these oat and raspberry traybakes really are the most simple teatime treats to make!


  • 125g unsalted butter
  • 225g plain flour
  • 130g porridge oats (rolled oats)
  • 110g light soft brown sugar
  • 2tbsp (30 mls) golden syrup
  • 1/2 tsp baking powder
  • 1 medium egg
  • 1/2 jar of Jam Packed Raspberry Jam (approx 170g)
  • sprinkling of caster sugar (optional)


Pre-heat the oven to 180°C (160°C fan) or gas mark 4

Grease a 9″ (23cm) square tin and line with baking parchment – make sure this overhangs the top edge of the tin so you can use this to help lift the finished product out of the tin.

Mix together all the dry ingredients (flour, oats, sugar, baking powder). Beat the egg and add to the dry ingredients, then mix all together.

Melt the butter with the golden syrup in a non-stick pan over a low heat and do not allow this to boil – alternatively you could melt the butter with the syrup in a microwave. Once melted, add the butter and warmed syrup to the rest of the ingredients in the bowl and mix to combine thoroughly.

Press 2/3 of the mixture into the bottom of the tin, using the back of a wooden spoon to press this right into the corners, until it is level and covers the whole of the base of the tin.

Layer on the raspberry jam, ensuring this covers the whole of the base.

Crumble the remaining mix on top of the jam.

Bake for approximately 20-25 minutes until the top is a golden brown colour. Allow to cool for approximately 15 minutes then score the top of the traybakes while still warm to make them easier to cut when cold. Allow the mix to cool fully in the tin before removing and placing on a board. Cut into 9 equal squares when cold along the score lines (you could cut these smaller if desired). Enjoy!

We have sprinkled caster sugar over the top of the ones used in the photo above. For a little extra luxury melt some white chocolate in a bowl over some hot water or in a microwave, then drizzle from a spoon over the top of the traybakes once cut into squares and separated slightly on the board.

If you are not going to eat all of these straight away (good luck with that!) store in an airtight container.

For an alternative serving suggestion and a make ahead dessert option, serve these with fresh raspberries and a scoop of vanilla ice cream.


Makes 18 medium or 24 small

These tarts are perfect to serve as the festive season rolls in. Easy to make with the minimum fuss as you can take short cuts with ready rolled pastry and make the filling to freeze ahead of time. I used Seville Orange Marmalade Jelly for the glaze made by local Surrey producer Jam Packed but any sweet clear jelly will work such as quince, redcurrant or cranberry.

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This classic cake was popularised during the reign of Queen Victoria and has been enjoyed by millions ever since. This recipe has been handed down from my maternal grandmother and I have always found it to be reliable. You may choose to substitute a different Jam Packed Preserve, but being a card carrying member of the WI I could never use anything other than the traditional raspberry extra jam!

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