Seb and Jess’s recipes for success

ULSAN, SOUTH KOREA - AUGUST 21:  Jessica Ennis of Great Britain & Northern Ireland poses for a portrait during the Aviva funded GB&NI Team Preparation Camp on August 21, 2011 in Ulsan, South Korea.  (Photo by Ian Walton/Getty Images)

ULSAN, SOUTH KOREA - AUGUST 21: Jessica Ennis of Great Britain & Northern Ireland poses for a portrait during the Aviva funded GB&NI Team Preparation Camp on August 21, 2011 in Ulsan, South Korea. (Photo by Ian Walton/Getty Images)

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THE chicken dinner that helped hone Jess Ennis’ six-pack and the spicy treat that tickles Seb Coe’s tastebuds are among the culinary delights featured in a calendar to raise money for charity.

The calendar, cooked up by Bakewell-based Helen’s Trust, features recipes from world-famous sporting stars including Sheffield’s own athletes Jess and Lord Coe.

The pair, who were both brought up in the city, provided photos, recipes, and how-to-make tips for their favourite foods which have been included on the pages of the 2012 calendar.

Jess contributes a recipe for Caribbean favourite jerk chicken, inspired by her Jamaican-born dad Vinnie’s heritage. It’s easy, she promises.

“Put all the ingredients for the sauce in a food processor and whizz until smooth,” says Jess, aged 25, who attended King Ecgbert School in Totley.

“Place the chicken in a large shallow dish, pour over the sauce, cover and leave to marinate in the fridge overnight.

“On a hot griddle, cook the chicken for 25 to 30 minutes, basting now and then with the left-over sauce.

“As it cooks, the thick sauce will go quite black in places, but don’t worry, as it falls off it will leave behind a really well-flavoured, crisp skin with lovely moist, tender meat underneath.”

The dish is best served with rice and peas, and pineapple and lime wedges on the side, Jess advises.

Lord Coe’s favourite food is a spicy Penne Arrabiata.

“In a frying pan, shallow fry chopped onion in olive oil. Add one finely sliced medium hot chilli and simmer until the onions are golden. Add chopped tomatoes, season with salt and cook for another two minutes,” says 2012 Olympic chief Seb, 54.

“Add a handful of Italian black pitted olives, to warm through. Cook and drain the pasta and add to the sauce – mix well and serve immediately.

“Decorate with fresh basil leaves.”

Lucy Nickson, chief executive of Helen’s Trust which supports people with incurable illnesses to stay at home at the end of their lives, said: “Home is central to what we do and we wanted to produce something fun that anyone can use at home while drawing attention to our cause.

“The idea of a food calendar was suggested but we wanted to do something with a unique twist.

“Thanks to the support shown by the athletes, many of them household names, we have ended up with a fantastic product.”

Other sportspeople who contributed recipes include Steve Redgrave and Rebecca Adlington.

The aim is to raise a minimum of £5,000 through sales of the calendars, which are priced £8.99 and can be bought by calling 01629 812759.

SEB’S PENNE ARRABIATA

600g tin of Italian chopped tomatoes

1 medium onion, finely chopped

1 medium hot chilli, finely sliced

Handful Italian black pitted olives

6 tbsp of Italian olive oil

400g of fresh penne pasta

Handful of fresh basil leaves

JJESS’S JERK CHICKEN 6 chicken breasts or thighs, bones removed

For the sauce:

225g onions, quartered

1-1½ scotch bonnet or other chillies, halved, seeded

50g root ginger, peeled and chopped roughly

½ tsp ground allspice

Small bunch fresh thyme

1 tsp black pepper

120 ml white wine vinegar

120 ml dark soy sauce

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