Simon Cowell love for food or not as the case may be!

Simon Cowell may be loaded above and beyond what we mortals can only dream of but apparently he is a lover of  good old fashioned things to eat……

Simon  loves his mum and also her home-cooked food.  Inspired to produce the programme Food Glorious Food which was rubbish.  Apparently Simon is extremely proud of this show and it all starts and ends with Mum,’ says his older brother Tony. Oh poor Simon no golden touch on that show then!

Simon and mummy
Despite the fact the show was a flop (did I mention that!) The idea came from Simon’s love of Julie’s thats his mum cooking.

Shepherd’s pie

Shepherd’s pie is a classic British dish which pretty much everyone I’ve ever met has their own way of making. This is my way which I’ve kept really simple and I reckon you can’t go wrong with it. Make sure you buy the best quality mince you can afford, as it really makes the dish.

serves 6


  • • 1 red onion
  • • 2 carrots
  • • 2 sticks of celery
  • • 2 cloves of garlic
  • • a small bunch of fresh rosemary
  • • olive oil
  • • 500g good-quality minced lamb
  • • 1 x 400g tin of chopped tomatoes
  • • 250ml lamb or vegetable stock, preferably organic
  • • sea salt and freshly ground black pepper
  • • 1.5kg Desiree potatoes
  • • 100ml semi-skimmed milk
  • • a large knob of butter

To prepare and cook your mince


• Peel and roughly chop the onion and carrots
• Trim and roughly chop the celery
• Peel and finely chop the garlic cloves

To prepare and cook your mince

• Pick the rosemary leaves, discard the stalks
• Heat a large pan on a medium heat
• Add a good lug of olive oil and onion, carrot, celery, garlic and most of the rosemary leaves

To prepare and cook your mince

• Cook for 8 to 10 minutes, stirring occasionally, until softened
• Turn the heat up, add the lamb mince, and brown for 10 minutes, stirring occasionally
• Use a sieve or slotted spoon to drain away any excess liquid from the pan, then tip in the tinned tomatoes

To prepare and cook your mince

• Pour in the stock, season with a good pinch of salt and pepper and stir well, then bring to the boil
• Reduce to a low heat, pop the lid on slightly ajar, and simmer for 1 hour

To make your mash topping

• Peel the potatoes, cut them into halves and quarters depending on their size, and put them into a pan of salted, boiling water
• Boil for about 10 minutes until tender
• Stick a knife into them to check they’re soft all the way through

To make your mash topping

• Drain in a colander and return them to the pan
• Add the milk, butter and a pinch of salt and pepper
• Mash until smooth and creamy

To assemble and cook your shepherd’s pie


• Preheat the oven to 190ºC/375ºF/gas 5
• Transfer the lamb mixture to a large ovenproof baking dish
• Spoon the mash evenly over the top and poke the remaining rosemary leaves into the top

To assemble and cook your shepherd’s pie


• Drizzle with olive oil, then cook in the hot oven for 25 minutes, or until golden and bubbling
• Serve with broccoli (see Brilliant broccoli) or some lovely peas Will have to be peas for Simon…..

Apparently for years he was a fussy bugger and only ate fish fingers or baked beans on toast and the only cooked vegetable he would eat — and will still only eat — is peas.   So picky Simon!
Through the years of him developing a palette he now has a personal chef, (NO SURPRISE THERE) several kitchens )(OH REALLY) and more than enough money to dine out for every meal for the rest of his life, but apparently his diet pretty much remains the same as it was then.  AGAIN FUSSY BUGGER!

At his 50th birthday party guests were served fish fingers, while his favourite dessert remains Angel Delight.  ‘His tastes have never really changed over the years and he hates all other fish and seafood.

The ultimate makeover: Fish & chips

The ultimate makeover: Fish & chips


For the chips

  • 800g unpeeled, even-size Maris Piper or King Edward potatoes
  • 2 tbsp olive oil

For the peas

  • 300g frozen garden peas
  • 1 tbsp olive oil
  • 2 tsp lemon juice

For the fish

  • 650g (approx) skinless haddock, hake or cod fillet from a sustainable source, cut into 4 equal-size pieces
  • 50g self-raising flour, plus 1 tbsp
  • 50g cornflour
  • 1 egg white
  • 125ml ice-cold sparkling water
  • 1 lemon, cut into wedges
  • 600ml sunflower oil, for frying


  1. Scrub the potatoes, cut into 1.5cm thick lengthways slices, then cut each slice into 1.5cm thick chips. Tip the chips into a large saucepan, pour in enough water to just cover, bring to the boil, then lower the heat and gently simmer for 4 mins only. Drain, tip onto a clean tea towel, pat dry, then leave to cool. Can be done 1-2 hrs ahead. Heat oven to 220C/fan 200C/gas 7. Put a large shallow non-stick roasting tray in the oven with 1 tbsp olive oil and heat for 10 mins.
  2. Transfer the chips to a bowl and toss in the remaining oil using your hands. Tip out in a single layer onto the hot roasting tin. Bake for 10 mins, then turn them over. Bake 5 more mins, then turn again. Bake for a final 5-8 mins until crisp. Drain on paper towels.
  3. While the chips are in the oven, cook the peas in boiling water for 4 mins. Drain, then tip into the pan and lightly crush with the back of a fork. Mix in the oil, lemon juice and freshly grated pepper. Cover and set aside.
  4. The fish can also be cooked while the chips are in the oven. Pat the fillets dry with paper towels. Put the 1 tbsp of flour on a plate and use to coat each fillet, patting off the excess. Pour the oil for frying into a heavy, medium non-stick wok or wokshaped pan. Heat to 200C (use a thermometer so you can check the oil stays at that temperature). Mix 50g flour, cornflour, a pinch of salt and some pepper. Lightly whisk the egg white with a balloon whisk until frothy and bubbly, but not too stiff. Pour the water into the flour mix, gently and briefly whisking as you go. The batter shouldn’t be completely smooth. Add the egg white, then lightly whisk in just to mix. Try and keep as many bubbles as you can so the batter stays light. Cooking two pieces of fish at a time, dip them in the batter to coat, let some of it drip off, then lower into the hot oil using a slotted spoon. Fry for 5-6 mins, making sure the oil stays at 200C and turning the fish over halfway through so it is golden all over. Lift out with a slotted spoon, drain on kitchen paper. Check the oil is back up to 200C, then repeat with remaining fish. Reheat the peas and serve with the fish, chips and lemon wedges.

Angel delight Recipes

-strawberry-delight-topped-with-bananas     Chocolate-orange-dessert

Strawberry Delight and Chocolate Delight

Simon Cowells’s baby Food Glorious Food so bad it limped to the end and then disappeared in a puff of smoke!


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