Just kidding!

Just kidding!
Jenny Morris

Fooding Around with Jenny Morris

His second book ‘Bake with Josh’ follows the success of ‘Cook with Josh’, which has sold over 10 000 copies in English and Afrikaans since its release in 2012. ‘Bake with Josh’ contains young Josh Thirion’s favourite baking recipes and has been divided into six chapters: Big cakes; Small cakes and muffins; Biscuits, tray bakes and other treats; Breads; Tarts, pies and pastries and Oven bakes. Each chapter is complemented by mouth-watering food photography, Josh’s own hand-drawn cartoons and step-by-step cartoon comic strips.

While waiting for the delicious goodies to finish baking, kids can enjoy the fun games and activities in ‘Bake with Josh’ such as connect-the-dots, spot-the-difference, find-the-words, crosswords, mazes and colouring-in. Josh has also included a colourful page with fun facts and baking tips.
‘Bake with Josh’ is jam-packed with over 40 tried-and-tested recipes that range from favourites such as Carrot Cake and Banana Bread to new and interesting recipes such as Millionaire In Training Chocolate Cake, Cone Cupcakes and Chocolate Lava Cakes. It will inspire young and old to produce hearty baked treats for the whole family.
I believe that even Gordon Ramsey said: “Josh is incredibly talented in the kitchen and at such a young age he really is an inspiration to other kids who want to get cooking.”

Good luck Josh!’

Let’s bake!

Tuna Pie
Serves 4


  • 4 slices of bread, crusts removed
  • 30g butter
  • 1 cup milk
  • 1 x 170g tuna in brine, drained
  • 2 large eggs, lightly beaten
  • 1 large onion peeled and grated
  • 1 cup cheddar cheese
  • 1 tsp baking powder

Pre-heat the oven to 180 deg C.
Grease a standard oval baking dish and set aside.
Tear the slices of bread into small pieces.
Heat a large saucepan over a low heat and add the butter, milk, tuna, eggs, onion, bread and three quarters of the cheese. Stir to combine.
Cook the mixture over a low heat for a couple of minutes stirring constantly.
Stir in the baking powder, remove from the heat and then pour into the prepared dish.
Sprinkle the remaining cheese over the top and bake for 15-20 minutes.
© Josh and Lynn Thirion 2014 published by Struik Lifestyle

Baked Potatoes with Sweetcorn, Broccoli and Cheese


  • 4 large Potatoes Cooked
  • 1 head broccoli approx 300g, florets broken off and stemmed
  • 1 cup grated cheese
  • 1 x 420 g can cream style sweetcorn
  • 1/3 cup chopped chives
  • ¼ cup cream
  • Salt and pepper to taste

Pre-heat the oven to 200deg C.
Halve the potatoes and carefully scoop out the flesh, keeping the skins intact for refilling.
Mix the potato flesh with the remaining ingredients and season well.
Spoon the filling back into the skins and bake for 20 minutes, or until golden on the top.
Serves 4
© Josh and Lynn Thirion 2014 published by Struik Lifestyle